Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
US5066510A · kind A · utility
30Cited by
14References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 20, 1990 |
| Grant date | Nov 19, 1991 |
| Priority date | — |
| Expiry date | Dec 20, 2010 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A reduced calorie fat which contains combined MLM and MML triglycerides, combined LLM and LML triglycerides, LLL triglycerides, MMM triglycerides and other triglycerides; wherein M is a C.sub.6 to C.sub.10 saturated fatty acid residue and L is a C.sub.20 to C.sub.24 saturated fatty acid residue and a fatty acid composition having: from about 35% to about 60% combined C.sub.8 and C.sub.10 saturated fatty acids, a ratio of C.sub.8 to C.sub.10 saturated fatty acids of from about 1:4 to about 4:1, and from about 35% to about 60% behenic fatty acid.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.