Title:
COCOA BUTTER SUBSTITUTE FAT AND PROCESS FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2014/141904
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide, by an easy process, a cocoa butter substitute fat which exhibits quick solidification properties and excellent melting properties. A cocoa butter substitute fat which contains African mango (Irvingia gabonensis) kernel fat and which has a myristic acid content of 20 to 50wt% relative to the constituent fatty acid composition and a rising melting point of 33 to 37ºC.
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Inventors:
SAGI NOBUO (JP)
Application Number:
PCT/JP2014/055085
Publication Date:
September 18, 2014
Filing Date:
February 28, 2014
Export Citation:
Assignee:
FUJI OIL CO LTD (JP)
International Classes:
A23D9/00
Domestic Patent References:
| WO2012161105A1 | 2012-11-29 |
Foreign References:
| JP2005213304A | 2005-08-11 | |||
| US20120301573A1 | 2012-11-29 |
Other References:
LEAKEY R.R.B. ET AL.: "Domestication of Irvingia gabonensis: 4. Tree-to-tree variation in food-thickening properties and in fat and protein contents of dika nut", FOOD CHEMISTRY, vol. 90, no. 3, May 2005 (2005-05-01), pages 365 - 378, XP025282814, DOI: doi:10.1016/j.foodchem.2004.04.012
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