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
1975-01-10
1977-02-01
Jones, Raymond N.
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...
426417, A23D 500
Patent
active
040062643
ABSTRACT:
Confectioners' fats are prepared by hydrogenating a lauric fat to an iodine value less than about 3.0, crystallizing the fat at a temperature between 90.degree. F and 110.degree. F, and recovering the liquid fraction. The liquid fraction is the desired confectioners' fat which contains more lauric acid and less stearic acid than the uncrystallized lauric fat.
REFERENCES:
patent: 3512994 (1970-05-01), Brown et al.
CPC International Inc.
Jones Raymond N.
Mitri Salvatore C.
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