METHOD OF ACCELERATING CRYSTALLIZATION OF OIL AND FAT

PROBLEM TO BE SOLVED: To provide a method of accelerating oil and fat crystallization without any restriction of the type of oil and fat, apparatus, temperature condition in a short time during a production step of oil and fat compositions such as margarine, shortening, chocolate, or hard butter to...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	OMORI HITOMI
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY PERFUMES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method of accelerating oil and fat crystallization without any restriction of the type of oil and fat, apparatus, temperature condition in a short time during a production step of oil and fat compositions such as margarine, shortening, chocolate, or hard butter to be used for confectionery production or bread production.SOLUTION: In a method of accelerating oil and fat crystallization, oil and fat contains 3 mass% or more of saturated fatty acid glyceride and 0.3 to 5 mass% of one or more kind of waxes derived from animals and plants selected from beeswax, candelilla wax, carnauba wax and rice wax.