Method and composition for inhibiting fat bloom in fat based compositions and hard butter
US4923708A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Dec 30, 1988 |
| Grant date | May 8, 1990 |
| Priority date | — |
| Expiry date | Dec 30, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A fat bloom inhibitor from an aromatic, alkyl or alkenyl dicarboxylic acid substantially reduces the tendency of white or grey deposits on the surface of chocolate, hard butters, compound coatings and fat based compositions for extended periods of time. The products containing the fat bloom inhibitors further exhibit a prolonged gloss appearance which would otherwise become dull and hazy. The fat bloom inhibitors are intimately mixed throughout the fat composition and are selected from aliphatic and aromatic dicarboxylic acids. The preferred dicarboxylic acids are the lower alkyl or alkenyl dicarboxylic acid such as adipic, sebacic acids, decane and dodecane dicarboxylic acids. Further, suitable dicarboxylic acids may include a hydroxyl or amino group or an ether, ester or amine linkage.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.