Ice-cream coating compositions
US5939114A · kind A · utility
15Cited by
8References
15Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 31, 1997 |
| Grant date | Aug 17, 1999 |
| Priority date | — |
| Expiry date | Mar 31, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Ice-cream coating compositions with reduced waxiness are obtained by using as fat the following triglyceride-compositions: ______________________________________ <10% of SSS 25-80% of SUS 2-20% of SSU 8-60% of (SSU + USU) <10% of U.sub.3 ______________________________________ S=saturated fatty acid with C.sub.16 -C.sub.24 U=unsaturated fatty acid C.sub.18 +, while the C.sub.16 :C.sub.18 --saturates weight ratio of the triglycerides is>2.0.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.