Fat blends for chocolate compositions

Details Fat blends for chocolate compositions Fat blends for chocolate compositions

1991-04-05

1992-12-15

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...

426603, A23D 700

Patent

active

051716046

ABSTRACT:
The invention concerns with fat blends comprising cocoa butter and butter olein and optionally cocoa butter equivalent and butter fat.
These blends can be used in chocolate compositions. In the processing of chocolate compositions they are used to lower the viscosity at temper of these compositions.

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McGraw-Hill Dictionary of Scientific and Technical Terms (1984) p. 1116.
Kirk-Othmer, Encyclopedia of Chemical Technology (1979 ed.) vol. 6, pp. 9-10.

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