Lipoidal compositions, hard butter components, and improvement i

Details Lipoidal compositions, hard butter components, and improvement i Lipoidal compositions, hard butter components, and improvement i

1978-06-05

1980-11-18

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...

426613, 426660, 260409, A23D 500, C11C 312, A23G 100

Patent

active

042346185

ABSTRACT:
An inventive composition has a fat fraction comprising about 15-40 parts cocoa butter, about 0-25 parts butterfat, with the sum of the parts of cocoa butter and butterfat being not substantially in excess of about 40, and about 60-85 parts of a confectioner's hard butter. Such hard butter is essentially all 16-18 carbon atom triglycerides, is chemically quite dissimilar from cocoa butter, and has an SFI profile and melting characteristic somewhat higher than cocoa butter. Surprisingly, such hard butter is a fine replacement fat for cocoa butter, particularly when the composition contains some butterfat. The present invention is also directed to finished confectionery food compositions employing the subject inventive composition.

REFERENCES:
patent: 2972541 (1961-02-01), Cochran et al.
patent: 3856831 (1974-12-01), Tateishi et al.
patent: 4108879 (1978-08-01), Minowa et al.

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