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
1992-05-20
1995-02-07
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...
426804, A23D 902
Patent
active
053874293
ABSTRACT:
Esterified propoxylated glycerin compositions containing acyl groups derived from C.sub.12 -C.sub.24 saturated linear fatty acids wherein at least 50 mole percent of the total acyl groups are derived from no more than two different such acids are useful as cocoa butter substitutes in the preparation of reduced calorie food products such as chocolate and other confectionaries. The cocoa butter substitutes closely mimic the desirable melting properties of natural cocoa butter and may be conveniently and inexpensively prepared using readily available starting materials.
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Arco Chemical Technology L.P.
Harper Stephen D.
Paden Carolyn
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