Tempering accelerator and use thereof in chocolate

Details Tempering accelerator and use thereof in chocolate Tempering accelerator and use thereof in chocolate

1988-05-26

1990-03-20

Czaja, Donald E.

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...

426607, 426660, A23G 100

Patent

active

049100378

ABSTRACT:
A powdery tempering accelerator which comprises a powder of stable crystals of a fat or oil composed of as a main component a 1,3-saturated-2-unsaturated triglyceride the total carbon atoms of the constituent fatty acid residues of which are 50 to 56. A method for using thereof in chocolate is also disclosed.

REFERENCES:
patent: 3892880 (1975-07-01), Grolitsch
patent: 4588604 (1986-05-01), Baker et al.
Chocolate, Cocoa and Confectionery: Science and Tech., 2nd ed, Minifie, B. W., AVI Publishing Co., 1980 (p. 147).

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