Cacao butter substitutes and chocolates containing the same

Details Cacao butter substitutes and chocolates containing the same Cacao butter substitutes and chocolates containing the same

1984-06-25

1986-09-23

Yoncoskie, Robert

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...

426613, 426660, A23D 500, A23G 100

Patent

active

046135146

ABSTRACT:
A cacao butter substitute is disclosed having a medium melting point fraction of palm oil, having a solid fat content of 70% or more at 20.degree. C., 10% or more at 30.degree. C., 1% or less at 33.degree. C. and 0% at 35.degree. C., and showing an initial curve in cooling curve which is identical down to 19.degree. C. to the initial curve of a palm soft oil having an iodine value of 65 or above in which the medium melting point fraction is removed and the high melting point fraction is completely removed. The cacao butter substitute has very sharp melting characteristics and excellent compatibility with cacao fat.

REFERENCES:
patent: 2975060 (1961-03-01), Best et al.
patent: 3093480 (1963-06-01), Arnold
patent: 4103039 (1978-07-01), Mandai et al.
patent: 4199611 (1980-04-01), Toyoshima et al.
patent: 4219584 (1980-08-01), Mori et al.
patent: 4465703 (1984-08-01), Jasko et al.

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