Non-temper, confectionery fats
US5424091A · kind A · utility
16Cited by
14References
3Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 2, 1992 |
| Grant date | Jun 13, 1995 |
| Priority date | — |
| Expiry date | Oct 2, 2012 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Fats that consist predominantly of triglycerides, capable of crystallization in the .beta.-crystal form can be stabilized in their .beta..sup.1 -crystal form by the external addition of an effective amount of SSO and/or S.sub.3 -triglycerides (S=sat. fatty acids C.sub.10 -C.sub.24 ; O=oleic acid). This way tempering of the fats is no longer required.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.