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
1977-06-30
1979-06-05
Yoncoskie, Robert A.
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...
260424, 260425, A23D 502
Patent
active
041574052
ABSTRACT:
A cocoa butter substitute comprises sal fat obtained by extracting the fat from the seeds of Shorea robusta and then refining the resulting product. The cocoa butter substitute has a hydroxy value of not more than 16, a solid fat index of not less than 48 at 30.degree. C., a cooling time, at which the maximum point appears in the cooling curve, of not longer than 120 mins. and the maximum point temperature of not less than 17.degree. C.
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patent: 3226407 (1965-12-01), Bergman
Itagaki Kazuo
Itoh Tadasu
Maruzeni Shouji
Satoh Susumu
Terada Kimio
Asahi Denka Kogyo K. K.
Yoncoskie Robert A.
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