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
1995-06-02
1996-07-02
Hunter, Jennette
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...
426610, 426613, 426660, A23G 100
Patent
active
055320210
ABSTRACT:
Chocolate having excellent hardness and melting properties in the mouth upon eating at a temperature range of freezing or refrigerating is disclosed. The chocolate is subjected to tempering treatment and has a softening point of 15.degree. to 30.degree. C. Its fat ingredient comprises 95 to 40% by weight of fats rich in 2-unsaturated-1,3-disaturated triglycerides (SUS) the main constituent fatty acids of which are palmitic acid (P) and stearic acid (St) with a P/St ratio of at least 1.0 and 5 to 40% by weigh of lauric fats, the relation of P/St ratio of SUS to the fat content in the chocolate being on or in the higher fat content region above line 1 as shown in FIG. 1.
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Arai Masako
Baba Hideki
Kida Haruyasu
Tashiro Yoichi
Fuji Oil Company Limited
Hunter Jennette
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