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
1992-10-02
1995-06-13
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, 426660, A23D 900
Patent
active
054240913
ABSTRACT:
Fats that consist predominantly of triglycerides, capable of crystallization in the .beta.-crystal form can be stabilized in their .beta..sup.1 -crystal form by the external addition of an effective amount of SSO and/or S.sub.3 -triglycerides (S=sat. fatty acids C.sub.10 -C.sub.24 ; O=oleic acid). This way tempering of the fats is no longer required.
REFERENCES:
patent: 3492130 (1970-01-01), Harwood
patent: 4199611 (1980-04-01), Toyoshima et al.
patent: 4276322 (1981-06-01), Padley
patent: 4364868 (1982-12-01), Hargreaves
patent: 4388339 (1983-06-01), Lomneth et al.
patent: 4390561 (1983-06-01), Blain et al.
patent: 4447462 (1984-05-01), Tafuri et al.
patent: 4702948 (1987-10-01), Wieske et al.
patent: 4876107 (1989-10-01), King et al.
patent: 4882192 (1989-11-01), Maeda
patent: 4996074 (1991-02-01), Seiden et al.
patent: 5023101 (1991-06-01), Sugihara et al.
patent: 5104680 (1992-04-01), Padley et al.
patent: 5135769 (1992-08-01), Itagaki
Swern 1979 Bailey's Industrial Oil & Fat Products vol. 4, fourth edition Wiley Interscience New York pp. 322-323.
Abstract of JP 55034052.
Abstract of JP 55114261.
Derwent Abstract of Ep 23062.
Derwent Abstract of EP 354025.
Cain Frederick W.
Cebula Deryck J.
Hughes Adrian D.
Schmidl Bettina
Loders Croklaan B.V.
Paden Carolyn
LandOfFree
Non-temper, confectionery fats does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Non-temper, confectionery fats, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Non-temper, confectionery fats will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1307866