Preparation of confectioners' fats

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

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

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.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Preparation of confectioners' 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 Preparation of confectioners' fats, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Preparation of confectioners' fats will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-1092067

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.