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:...
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| creator | YAMAGUCHI MAYUMI MATSUNAMI HIDENOBU MAEDA YUICHI EBIHARA YOSHITAKA UCHIYAMA TETSUYA BABA HIDEKI KANEE JUNJI |
| description | 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) |
| format | Patent |
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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) <=20wt.% 2- oleo-1-palmito-3-stearin, (iii) <=30wt.% 2-oleo-1,3-dipalmitin and (iv) <=20wt.% 1,2-saturated-3-unsaturated glyceride and having one unsaturated bond, (C) <=30wt.% TGL, containing <=40wt.% 1-stearo-2,3-diolein and having 2 unsaturated bonds and (D) 10-70wt.% TGL having >=3 unsaturated bonds, then blending >=85wt.% above-mentioned TGL component with <15wt.% nonTGL component and capable of exhibiting a solid fat content of <=65wt.% at 5 deg.C, 20-55wt.% at 30 deg.C, etc.]]></description><language>eng</language><subject>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</subject><creationdate>1988</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=19881014&DB=EPODOC&CC=JP&NR=S63248343A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19881014&DB=EPODOC&CC=JP&NR=S63248343A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAMAGUCHI MAYUMI</creatorcontrib><creatorcontrib>MATSUNAMI HIDENOBU</creatorcontrib><creatorcontrib>MAEDA YUICHI</creatorcontrib><creatorcontrib>EBIHARA YOSHITAKA</creatorcontrib><creatorcontrib>UCHIYAMA TETSUYA</creatorcontrib><creatorcontrib>BABA HIDEKI</creatorcontrib><creatorcontrib>KANEE JUNJI</creatorcontrib><title>HARD BUTTER COMPOSITION</title><description><![CDATA[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) <=20wt.% 2- oleo-1-palmito-3-stearin, (iii) <=30wt.% 2-oleo-1,3-dipalmitin and (iv) <=20wt.% 1,2-saturated-3-unsaturated glyceride and having one unsaturated bond, (C) <=30wt.% TGL, containing <=40wt.% 1-stearo-2,3-diolein and having 2 unsaturated bonds and (D) 10-70wt.% TGL having >=3 unsaturated bonds, then blending >=85wt.% above-mentioned TGL component with <15wt.% nonTGL component and capable of exhibiting a solid fat content of <=65wt.% at 5 deg.C, 20-55wt.% at 30 deg.C, etc.]]></description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</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>1988</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBD3cAxyUXAKDQlxDVJw9vcN8A_2DPH09-NhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfFeAcFmxkYmFsYmxo7GxKgBAOdGH-E</recordid><startdate>19881014</startdate><enddate>19881014</enddate><creator>YAMAGUCHI MAYUMI</creator><creator>MATSUNAMI HIDENOBU</creator><creator>MAEDA YUICHI</creator><creator>EBIHARA YOSHITAKA</creator><creator>UCHIYAMA TETSUYA</creator><creator>BABA HIDEKI</creator><creator>KANEE JUNJI</creator><scope>EVB</scope></search><sort><creationdate>19881014</creationdate><title>HARD BUTTER COMPOSITION</title><author>YAMAGUCHI MAYUMI ; MATSUNAMI HIDENOBU ; MAEDA YUICHI ; EBIHARA YOSHITAKA ; UCHIYAMA TETSUYA ; BABA HIDEKI ; KANEE JUNJI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPS63248343A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1988</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YAMAGUCHI MAYUMI</creatorcontrib><creatorcontrib>MATSUNAMI HIDENOBU</creatorcontrib><creatorcontrib>MAEDA YUICHI</creatorcontrib><creatorcontrib>EBIHARA YOSHITAKA</creatorcontrib><creatorcontrib>UCHIYAMA TETSUYA</creatorcontrib><creatorcontrib>BABA HIDEKI</creatorcontrib><creatorcontrib>KANEE JUNJI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAMAGUCHI MAYUMI</au><au>MATSUNAMI HIDENOBU</au><au>MAEDA YUICHI</au><au>EBIHARA YOSHITAKA</au><au>UCHIYAMA TETSUYA</au><au>BABA HIDEKI</au><au>KANEE JUNJI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>HARD BUTTER COMPOSITION</title><date>1988-10-14</date><risdate>1988</risdate><abstract><![CDATA[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) <=20wt.% 2- oleo-1-palmito-3-stearin, (iii) <=30wt.% 2-oleo-1,3-dipalmitin and (iv) <=20wt.% 1,2-saturated-3-unsaturated glyceride and having one unsaturated bond, (C) <=30wt.% TGL, containing <=40wt.% 1-stearo-2,3-diolein and having 2 unsaturated bonds and (D) 10-70wt.% TGL having >=3 unsaturated bonds, then blending >=85wt.% above-mentioned TGL component with <15wt.% nonTGL component and capable of exhibiting a solid fat content of <=65wt.% at 5 deg.C, 20-55wt.% at 30 deg.C, etc.]]></abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | HARD BUTTER COMPOSITION |
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