Trans-hardened fats with good gloss
US5366752A · kind A · utility
9Cited by
11References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 3, 1993 |
| Grant date | Nov 22, 1994 |
| Priority date | — |
| Expiry date | May 3, 2013 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Gloss-retention of chocolate compositions, in particular of chocolate coatings can be improved by incorporation of an amount of a fat blend, comprising two fat components i.e. A and B, PA1 A being a fat with a C.sub.18 trans-content of 15-70% PA1 B being a (H.sub.2 M+M.sub.2 H)-type fat, wherein PA2 H=saturated fatty acid.gtoreq.C.sub.16 PA2 M=saturated fatty acid: C.sub.8 -C.sub.14 with a specific carbon number distribution, such that ##EQU1## the amounts of B in the blend being: 0.2-30 wt % on fat phase.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.