NON-TEMPER, LOW LAURIC FAT COMPOSITIONS
Non-temper, low lauric fat blends suitable for coatings comprise the following fatty acid residues in the amounts indicated: 10-30 wt% C12:0 20-80 wt% total (C16:0+C18:0) 30-60 wt% C18:1, while the weight ratio C18:0/C16:0 ranges from 2-7
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| creator | CAIN, FREDERICK WILLIAM ZWIKSTRA, NICO LOOTS, ARIE |
| description | Non-temper, low lauric fat blends suitable for coatings comprise the following fatty acid residues in the amounts indicated: 10-30 wt% C12:0 20-80 wt% total (C16:0+C18:0) 30-60 wt% C18:1, while the weight ratio C18:0/C16:0 ranges from 2-7 |
| format | Patent |
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fre</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; CANDLES ; CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DETERGENTS ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; ESSENTIAL OILS ; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM ; FATTY ACIDS FROM FATS, OILS OR WAXES ; FATTY ACIDS THEREFROM ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; METALLURGY ; PERFUMES ; PREPARATION THEREOF ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2007</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20071030&DB=EPODOC&CC=CA&NR=2255980C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20071030&DB=EPODOC&CC=CA&NR=2255980C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CAIN, FREDERICK WILLIAM</creatorcontrib><creatorcontrib>ZWIKSTRA, NICO</creatorcontrib><creatorcontrib>LOOTS, ARIE</creatorcontrib><title>NON-TEMPER, LOW LAURIC FAT COMPOSITIONS</title><description>Non-temper, low lauric fat blends suitable for coatings comprise the following fatty acid residues in the amounts indicated: 10-30 wt% C12:0 20-80 wt% total (C16:0+C18:0) 30-60 wt% C18:1, while the weight ratio C18:0/C16:0 ranges from 2-7</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>DETERGENTS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>ESSENTIAL OILS</subject><subject>FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM</subject><subject>FATTY ACIDS FROM FATS, OILS OR WAXES</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>METALLURGY</subject><subject>PERFUMES</subject><subject>PREPARATION THEREOF</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2007</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFD38_fTDXH1DXAN0lHw8Q9X8HEMDfJ0VnBzDFFw9vcN8A_2DPH09wvmYWBNS8wpTuWF0twM8m6uIc4euqkF-fGpxQWJyal5qSXxzo5GRqamlhYGzsaEVQAAWXQi9w</recordid><startdate>20071030</startdate><enddate>20071030</enddate><creator>CAIN, FREDERICK WILLIAM</creator><creator>ZWIKSTRA, NICO</creator><creator>LOOTS, ARIE</creator><scope>EVB</scope></search><sort><creationdate>20071030</creationdate><title>NON-TEMPER, LOW LAURIC FAT COMPOSITIONS</title><author>CAIN, FREDERICK WILLIAM ; 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| language | eng ; fre |
| recordid | cdi_epo_espacenet_CA2255980C |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM METALLURGY PERFUMES PREPARATION THEREOF PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | NON-TEMPER, LOW LAURIC FAT COMPOSITIONS |
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