Method of preparing a cocoa butter substitute

Details Method of preparing a cocoa butter substitute Method of preparing a cocoa butter substitute

1980-10-15

1982-09-07

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 502

Patent

active

043484239

ABSTRACT:
A method of preparing a cocoa butter substitute comprises preparing a fat A having more than 40% by weight of C.sub.16 and C.sub.18 fatty acids and selected from shea butter, mango kernel fat, Borneo tallow, sal, kokum and mahua, mixing the fat A with palm oil, and fractionating this mixture in a solvent medium, wherein the mixture contains 35 to 45 parts of fat A with 65 to 55 parts by weight of a palm oil fraction B containing more than 50% by weight of triglycerides of the palmitic-oleic-palmitine (POP) type and less than 1% by weight of trisaturated triglycerides.

REFERENCES:
patent: 2975060 (1961-03-01), Best et al.
patent: 3012891 (1961-12-01), Best et al.
patent: 3084049 (1963-04-01), Sinnema
patent: 4157405 (1979-06-01), Yasuda et al.
patent: 4219584 (1980-08-01), Mori et al.

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