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
1978-07-10
1980-06-17
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...
A23D 500
Patent
active
042084458
ABSTRACT:
A hard butter for confectionery use has an Iodine Value of at most 20, a maximum slip melting point of about 45.degree. C., a dilatation at 20.degree. C. of at least 900 and the combined fatty acid composition in random distribution of a blend of a lauric fat with a smaller amount of a non-lauric, C.sub.16 -C.sub.18 edible fat. Preferably the fats are coconut oil and a stearine of a palmitic fat i.e. a palm fat or cottonseed oil having an Iodine Value from 5 to 40.
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Cottier Derek
Rossell John B.
Farrell James J.
Kelly Michael J.
Kurtz Melvin H.
Lever Brothers Company
Yoncoskie Robert A.
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