Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1987-02-25
1989-07-11
Czaja, Doanld E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426611, 426631, 426660, A23G 100
Patent
active
048471054
ABSTRACT:
A hard butter of the present invention is obtained by adding 0.05 to 20% by weight of polyglycerol fatty acid ester(s), which is prepared by binding four or more moles in average of fatty acid(s) to polyglycerol(s) having five or more in average of hydroxyl groups, to a hard butter. With the use of the hard butter of the present invention, the anti-blooming properties of a chocolate are enhanced with little limitation on the composition of the same. In particular, chocolates containing trans and lauric hard butters can be more freely compounded thereby than in the case of conventional ones.
REFERENCES:
patent: 4061798 (1977-12-01), Kanegae et al.
patent: 4524086 (1985-06-01), Player et al.
Itagaki Kazuo
Maruzeni Shouji
Yasuda Nozomi
Yokobori Hideo
Asahi Denka Kogyo Kabushiki Kaisha
Callahan Celine T.
Czaja Doanld E.
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