Process for preparing a fat for preventing fat blooming of chocolate
US5928704A · kind A · utility
11Cited by
7References
5Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 9, 1996 |
| Grant date | Jul 27, 1999 |
| Priority date | — |
| Expiry date | Oct 9, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D9/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
There is disclosed shortening for chocolate which contains SUS type triglycerides whose constituent fatty acids contain SUS saturated fatty acids having 20 to 24 carbon atoms and SSU type and/or type triglycerides whose constituent fatty acids do not contain saturated fatty acids having 20 or more carbon atoms, both triglycerides being present in an eutectic crystal state, and a crystal form of said former SUS type triglycerides being in a stable crystal form. A process for producing the shortening, chocolate comprising the shortening and a process for producing the chocolate are also disclosed.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.