HARD BUTTER COMPOSITION

PURPOSE:To obtain the title composition suitable for chocolates, having both softness in a low temperature range and thermostability approximately at a melting point, comprising triglycerides containing unsaturated fatty acid group residues at the beta position and a diglyceride containing plural un...

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Bibliographic Details
Main Authors TANAKA YUKITAKA, AZUMAOKA HIROSHI, SANO YOSHITO
Format Patent
LanguageEnglish
Published 24.06.1991
Subjects
ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES
CANDLES
CHEMISTRY
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
DETERGENTS
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM
FATTY ACIDS FROM FATS, OILS OR WAXES
FATTY ACIDS THEREFROM
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
METALLURGY
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PURPOSE:To obtain the title composition suitable for chocolates, having both softness in a low temperature range and thermostability approximately at a melting point, comprising triglycerides containing unsaturated fatty acid group residues at the beta position and a diglyceride containing plural unsaturated bonds. CONSTITUTION:The objective composition comprising (A) 30-95wt.% total amounts of triglycerides containing unsaturated fatty acid group residues shown by formula I and formula II (R1 is palmitic acid residue; R2 is 18-22C unsaturated fatty acid residue; R3 is 18-22C saturated fatty acid residue) at the beta position and (B) 5-70wt.% diglyceride containing two or more unsaturated bonds in one molecule.
Bibliography:Application Number: JP19890284249