HARD BUTTER COMPOSITION

PURPOSE:To obtain the titled composition, containing a triglyceride component of a specific composition, soft within a low-temperature region in spite of heat resistance, having soft chewiness and capable of exhibiting sharp meltability in the mouth especially when for solid chocolate. CONSTITUTION:...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	YAMAGUCHI MAYUMI, MATSUNAMI HIDENOBU, MAEDA YUICHI, EBIHARA YOSHITAKA, UCHIYAMA TETSUYA, BABA HIDEKI, KANEE JUNJI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the titled composition, containing a triglyceride component of a specific composition, soft within a low-temperature region in spite of heat resistance, having soft chewiness and capable of exhibiting sharp meltability in the mouth especially when for solid chocolate. CONSTITUTION:The aimed composition, obtained by blending (A) 5wt.% trisaturated glyceride with (B) 20-65wt.% triglyceride (hereinafter referred to as TGL), consisting of (i) 50-95wt.% 2-oleo-1,3-distearin, (ii)