Process of making a hard butter composition containing an anti-b

Details Process of making a hard butter composition containing an anti-b Process of making a hard butter composition containing an anti-b

1994-06-09

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...

426610, A23D 900, A23G 100

Patent

active

054240905

ABSTRACT:
An anti-blooming agent which comprises not less than 20% by weight of mono-U-di-S glycerides (SSU) wherein U is a fatty acid residue having a melting point as the corresponding free fatty acid of not higher than 40.degree. C. and bonded to the 1- or 3-position of the glyceride, and S is a saturated fatty acid residue having a melting point of not lower than 45.degree. C. and bonded to the remaining positions, and not less than 75% by weight of all S in said SSU being stearic acid residue or palmitic acid residue. The production of hard butter and a hard butter product such as chocolate using the anti-blooming agent is also disclosed.

REFERENCES:
patent: 3492130 (1970-01-01), Harwood
patent: 4268527 (1981-05-01), Matsuo et al.
patent: 4726959 (1988-02-01), Momura et al.
patent: 4839192 (1989-06-01), Sagi et al.
patent: 4855152 (1989-08-01), Nakano
patent: 4877636 (1989-10-01), Koyano
TIMMS, "Phase Behaviour of Fats and Their Mixtures", Prog. Lipid Res., vol. 23, pp. 1-38, 1984, Great Britain.
GUNSTONE et al., "The Lipid Handbook", p. 123.

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