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Patent Searching and Data


Title:
HARD BUTTER COMPOSITION AND CHOCOLATE-LIKE FOOD
Document Type and Number:
Japanese Patent JPH07303448
Kind Code:
A
Abstract:

PURPOSE: To obtain a hard butter composition having both the properties of a hardness higher than that of cacao butter or snap property at the ordinary temperature and a sharper melt property than that of cacao butter in the vicinity of the body temperature.

CONSTITUTION: This hard butter composition contains ≥80wt.% symmetric triglyceride having a 12 to 22C saturated fatty acid residue at each of 1, 3 positions and a 12 to 22C unsaturated fatty acid residue at 2-position and does not contain ≥3wt.% 1,2-disaturated and 3-unsaturated triglyceride. In 0.5 to 20wt.% of the symmetric triglyceride, one of the 1,3-position saturated fatty acid residues is a 12C saturated fatty acid residue and the 2-position unsaturated fatty acid residue is a 18C unsaturated fatty acid residue. If 5 to 50wt.% hard butter composition, 5 to 30wt.% cacao powder and 10 to 60wt.% sugar are blended, the objective chocolate-like food can be produced.


Inventors:
Masui, Kenji
Morishita, Akitoshi
Tanaka, Yukitaka
Application Number:
JP1994000121946
Publication Date:
November 21, 1995
Filing Date:
May 11, 1994
Export Citation:
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Assignee:
KAO CORP
International Classes:
A23G1/30; A23C15/00; A23D9/00; A23G1/00; (IPC1-7): A23D9/00; A23G1/00
Attorney, Agent or Firm:
柳川 泰男