Non-tempering confectionary fat

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...

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Details

426610, 426660, A23D 900

Patent

active

054056390

ABSTRACT:
The invention is concerned with blends of cocoa-butter replacement fats A which are high in SSU and fats B which are high in S'OS', wherein:

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Gunstone 1983 Lipids in Foods Chemistry, Biochemistry and Technology Pergamon Press Ltd. NY/pp. 140-142.
Minifie 1980 Chocolate, Cocoa and Confectionery: Science and Technology, second edition AVI Publishing CT, pp. 208-213.
Swern 1979 Bailey's Industrial Oil & Fat Products vol. 4th ed. John Wiley & Sons NY pp. 374-382.

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