HARD BUTTER COMPOSITION
PURPOSE:To obtain a hard butter composition having excellent blooming resistance and suitable for chocolate, by using a triglyceride component containing stearodiolein, palmitodiolein and oleopalmitostearin at specific ratios. CONSTITUTION:The objective composition has an iodine value of =23 deg.C (...
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| creator | EBIHARA YOSHITAKA MAEDA YUICHI UCHIYAMA TETSUYA KOMAI HIDENORI KANEE JUNJI TASHIRO YOICHI |
| description | PURPOSE:To obtain a hard butter composition having excellent blooming resistance and suitable for chocolate, by using a triglyceride component containing stearodiolein, palmitodiolein and oleopalmitostearin at specific ratios. CONSTITUTION:The objective composition has an iodine value of =23 deg.C (determined by Jensen method) and a maximum temperature of >=27.5 deg.C and contains a triglyceride component containing (A) 1-stearo-2,3-diolein and 1-palmito-2,3-diolein components in a total amount of 6-12wt.% and (B) |
| format | Patent |
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CONSTITUTION:The objective composition has an iodine value of <=40, a minimum temperature of cooling curve of >=23 deg.C (determined by Jensen method) and a maximum temperature of >=27.5 deg.C and contains a triglyceride component containing (A) 1-stearo-2,3-diolein and 1-palmito-2,3-diolein components in a total amount of 6-12wt.% and (B) <=25wt.% of 2-oleo-1-palmito-3-stearin component.</description><language>eng</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 ; 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>1989</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=19890512&DB=EPODOC&CC=JP&NR=H01120250A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19890512&DB=EPODOC&CC=JP&NR=H01120250A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>EBIHARA YOSHITAKA</creatorcontrib><creatorcontrib>MAEDA YUICHI</creatorcontrib><creatorcontrib>UCHIYAMA TETSUYA</creatorcontrib><creatorcontrib>KOMAI HIDENORI</creatorcontrib><creatorcontrib>KANEE JUNJI</creatorcontrib><creatorcontrib>TASHIRO YOICHI</creatorcontrib><title>HARD BUTTER COMPOSITION</title><description>PURPOSE:To obtain a hard butter composition having excellent blooming resistance and suitable for chocolate, by using a triglyceride component containing stearodiolein, palmitodiolein and oleopalmitostearin at specific ratios. CONSTITUTION:The objective composition has an iodine value of <=40, a minimum temperature of cooling curve of >=23 deg.C (determined by Jensen method) and a maximum temperature of >=27.5 deg.C and contains a triglyceride component containing (A) 1-stearo-2,3-diolein and 1-palmito-2,3-diolein components in a total amount of 6-12wt.% and (B) <=25wt.% of 2-oleo-1-palmito-3-stearin component.</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>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>1989</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBD3cAxyUXAKDQlxDVJw9vcN8A_2DPH09-NhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfFeAR4GhoZGBkamBo7GxKgBAOB0H58</recordid><startdate>19890512</startdate><enddate>19890512</enddate><creator>EBIHARA YOSHITAKA</creator><creator>MAEDA YUICHI</creator><creator>UCHIYAMA TETSUYA</creator><creator>KOMAI HIDENORI</creator><creator>KANEE JUNJI</creator><creator>TASHIRO YOICHI</creator><scope>EVB</scope></search><sort><creationdate>19890512</creationdate><title>HARD BUTTER COMPOSITION</title><author>EBIHARA YOSHITAKA ; MAEDA YUICHI ; UCHIYAMA TETSUYA ; KOMAI HIDENORI ; KANEE JUNJI ; TASHIRO YOICHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH01120250A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1989</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>DETERGENTS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>METALLURGY</topic><topic>PERFUMES</topic><topic>PREPARATION THEREOF</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>EBIHARA YOSHITAKA</creatorcontrib><creatorcontrib>MAEDA YUICHI</creatorcontrib><creatorcontrib>UCHIYAMA TETSUYA</creatorcontrib><creatorcontrib>KOMAI HIDENORI</creatorcontrib><creatorcontrib>KANEE JUNJI</creatorcontrib><creatorcontrib>TASHIRO YOICHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>EBIHARA YOSHITAKA</au><au>MAEDA YUICHI</au><au>UCHIYAMA TETSUYA</au><au>KOMAI HIDENORI</au><au>KANEE JUNJI</au><au>TASHIRO YOICHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>HARD BUTTER COMPOSITION</title><date>1989-05-12</date><risdate>1989</risdate><abstract>PURPOSE:To obtain a hard butter composition having excellent blooming resistance and suitable for chocolate, by using a triglyceride component containing stearodiolein, palmitodiolein and oleopalmitostearin at specific ratios. CONSTITUTION:The objective composition has an iodine value of <=40, a minimum temperature of cooling curve of >=23 deg.C (determined by Jensen method) and a maximum temperature of >=27.5 deg.C and contains a triglyceride component containing (A) 1-stearo-2,3-diolein and 1-palmito-2,3-diolein components in a total amount of 6-12wt.% and (B) <=25wt.% of 2-oleo-1-palmito-3-stearin component.</abstract><oa>free_for_read</oa></addata></record> |
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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 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 | HARD BUTTER COMPOSITION |
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