Hard butter composition

Details Hard butter composition Hard butter composition

1988-03-31

1989-11-21

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...

426 33, A23D 502

Patent

active

048821926

ABSTRACT:
A hard butter composition suitable for the production of solid chocolate having soft mouth feel at the beginning of mastication and sharp melting in the mouth, while it can provide sufficient shape retention at an ordinary temperature. The hard butter composition comprises at least 85% by weight of a triglyceride component mainly composed of triglycerides having one unsaturated bond in one molecule and triglycerides having at least three unsaturated bonds in one molecule, and at most 15% by weight of a nontriglyceride component based on the total weight of said composition. SFI of the composition is at most 65% at 5.degree. C., 20 to 55% at 30.degree. C., 2 to 35% at 35.degree. C., at most 3% at 40.degree. C., and difference between SFI at 5.degree. C. and that of 25.degree. C. being at most 15%.

REFERENCES:
patent: 3012891 (1961-12-01), Best
patent: 3070445 (1962-12-01), Sennema
patent: 4268527 (1981-05-01), Matsuo et al.
patent: 4348423 (1982-09-01), Pairaud et al.
patent: 4390561 (1983-06-01), Blair
Lehninger, 1970, Biochemistry, Worth Publishers, Inc., p. 190.

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