Olie eller fedt af tempereringstype til chokolade
An oil or fat for tempering type chocolate capable of enhancing and maintaining original flavors (milk taste, sweet taste, and cacao flavor, etc.) of chocolate is described, being obtained by blending therein 0.3 to 15% of a randomly transesterified oil of which a raw material is an oil or fat havin...
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| creator | OKOCHI, Masako ARAMAKI, Chika MATSUI, Masayuki NAGASHIMA, Chie |
| description | An oil or fat for tempering type chocolate capable of enhancing and maintaining original flavors (milk taste, sweet taste, and cacao flavor, etc.) of chocolate is described, being obtained by blending therein 0.3 to 15% of a randomly transesterified oil of which a raw material is an oil or fat having a content of saturated fatty acids of 5 to 50% in the constituent fatty acids thereof and by further containing 5 to 50 ppm of malonyl isoflavone glycoside. A chocolate in which the oil or fat is blended is also described. |
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A chocolate in which the oil or fat is blended is also described.</description><language>dan</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2019</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=20191118&DB=EPODOC&CC=DK&NR=3053450T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191118&DB=EPODOC&CC=DK&NR=3053450T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OKOCHI, Masako</creatorcontrib><creatorcontrib>ARAMAKI, Chika</creatorcontrib><creatorcontrib>MATSUI, Masayuki</creatorcontrib><creatorcontrib>NAGASHIMA, Chie</creatorcontrib><title>Olie eller fedt af tempereringstype til chokolade</title><description>An oil or fat for tempering type chocolate capable of enhancing and maintaining original flavors (milk taste, sweet taste, and cacao flavor, etc.) of chocolate is described, being obtained by blending therein 0.3 to 15% of a randomly transesterified oil of which a raw material is an oil or fat having a content of saturated fatty acids of 5 to 50% in the constituent fatty acids thereof and by further containing 5 to 50 ppm of malonyl isoflavone glycoside. A chocolate in which the oil or fat is blended is also described.</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDD0z8lMVUjNyUktUkhLTSlRSExTKEnNLUgtSi3KzEsvLqksSFUoycxRSM7Iz87PSUxJ5WFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8S7exgamxiamBiEhxsbEqAEAkrIsAQ</recordid><startdate>20191118</startdate><enddate>20191118</enddate><creator>OKOCHI, Masako</creator><creator>ARAMAKI, Chika</creator><creator>MATSUI, Masayuki</creator><creator>NAGASHIMA, Chie</creator><scope>EVB</scope></search><sort><creationdate>20191118</creationdate><title>Olie eller fedt af tempereringstype til chokolade</title><author>OKOCHI, Masako ; ARAMAKI, Chika ; MATSUI, Masayuki ; NAGASHIMA, Chie</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_DK3053450TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>dan</language><creationdate>2019</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>OKOCHI, Masako</creatorcontrib><creatorcontrib>ARAMAKI, Chika</creatorcontrib><creatorcontrib>MATSUI, Masayuki</creatorcontrib><creatorcontrib>NAGASHIMA, Chie</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OKOCHI, Masako</au><au>ARAMAKI, Chika</au><au>MATSUI, Masayuki</au><au>NAGASHIMA, Chie</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Olie eller fedt af tempereringstype til chokolade</title><date>2019-11-18</date><risdate>2019</risdate><abstract>An oil or fat for tempering type chocolate capable of enhancing and maintaining original flavors (milk taste, sweet taste, and cacao flavor, etc.) of chocolate is described, being obtained by blending therein 0.3 to 15% of a randomly transesterified oil of which a raw material is an oil or fat having a content of saturated fatty acids of 5 to 50% in the constituent fatty acids thereof and by further containing 5 to 50 ppm of malonyl isoflavone glycoside. A chocolate in which the oil or fat is blended is also described.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Olie eller fedt af tempereringstype til chokolade |
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