Confectionary fat composition and method for producing the same

Details Confectionary fat composition and method for producing the same Confectionary fat composition and method for producing the same

1993-02-11

1995-04-25

Paden, Carolyn

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...

426606, 426660, A23D 900

Patent

active

054097282

ABSTRACT:
The confectionary fat composition according to the present invention comprises from 20 to 80% by weight of deodorized cocoa butter and from 20 to 80% by weight of hardened fat(s) having a melting point of 45.degree. C. or lower. The method for producing the confectionary fat composition according to the present invention comprises melt-mixing from 20 to 80% by weight of deodorized cocoa butter with from 20 to 80% by weight of hardened fat(s) having a melting point of 45.degree. C. or lower and then rapidly cooling and kneading the obtained mixture.

REFERENCES:
patent: 4060646 (1977-11-01), Bringi
patent: 4199611 (1980-04-01), Toyoshima
patent: 4234618 (1980-11-01), Jasko
patent: 4292338 (1981-09-01), Ainger
patent: 4601790 (1986-07-01), Stage
patent: 5171604 (1992-12-01), Weyland

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