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
1988-12-30
1990-05-08
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...
426607, 426631, A23G 100
Patent
active
049237080
ABSTRACT:
A fat bloom inhibitor from an aromatic, alkyl or alkenyl dicarboxylic acid substantially reduces the tendency of white or grey deposits on the surface of chocolate, hard butters, compound coatings and fat based compositions for extended periods of time. The products containing the fat bloom inhibitors further exhibit a prolonged gloss appearance which would otherwise become dull and hazy. The fat bloom inhibitors are intimately mixed throughout the fat composition and are selected from aliphatic and aromatic dicarboxylic acids. The preferred dicarboxylic acids are the lower alkyl or alkenyl dicarboxylic acid such as adipic, sebacic acids, decane and dodecane dicarboxylic acids. Further, suitable dicarboxylic acids may include a hydroxyl or amino group or an ether, ester or amine linkage.
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Kornutik Richard
Nabisco Brands Inc.
Paden Carolyn
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