Sucrose polyesters which behave like cocoa butters
US4822875A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | May 2, 1988 |
| Grant date | Apr 18, 1989 |
| Priority date | — |
| Expiry date | May 2, 2008 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention is a cocoa butter substitute comprising sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% lauric acid; (b) from about 50% to about 75% palmitic acid; and (c) up to about 5% other fatty acids, preferably selected from the group consisting of capric, myristic, and stearic acids, and mixtures thereof. Alternatively, the cocoa butter substitute can comprise sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% capric acid; (b) from about 50% to about 75% stearic acid; and (c) up to about 5% other fatty acids. The cocoa butter substitute is noncaloric and less expensive than natural cocoa butter. It has the same desirable melting properties as natural cocoa butter.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.