Hard butter composition
US4882192A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 31, 1988 |
| Grant date | Nov 21, 1989 |
| Priority date | — |
| Expiry date | Mar 31, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/38
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A hard butter composition suitable for the production of solid chocolate having soft mouth feel at the beginning of mastication and sharp melting in the mouth, while it can provide sufficient shape retention at an ordinary temperature. The hard butter composition comprises at least 85% by weight of a triglyceride component mainly composed of triglycerides having one unsaturated bond in one molecule and triglycerides having at least three unsaturated bonds in one molecule, and at most 15% by weight of a nontriglyceride component based on the total weight of said composition. SFI of the composition is at most 65% at 5.degree. C., 20 to 55% at 30.degree. C., 2 to 35% at 35.degree. C., at most 3% at 40.degree. C., and difference between SFI at 5.degree. C. and that of 25.degree. C. being at most 15%.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.