OIL AND FAT COMPOSITION FOR CHOCOLATE
It is intended to provide chocolate excellent in flavor of containing cocoa butter and a melting texture in mouth obtained without resort to a tempering operation in the production of chocolate, in which quality deterioration is prevented during storage over time, and an oil and fat composition to b...
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| creator | MATSUI MASAYUKI TAKAHASHI YUKO KOMAI HIDEKI |
| description | It is intended to provide chocolate excellent in flavor of containing cocoa butter and a melting texture in mouth obtained without resort to a tempering operation in the production of chocolate, in which quality deterioration is prevented during storage over time, and an oil and fat composition to be used in the chocolate. An oil and fat composition for chocolate obtained by ester exchange between an oil and fat containing 30% or more of a fatty acid having 12 carbon atoms or less and an oil and fat containing 30% or more of a saturated fatty acid having 20 carbon atoms or more, and containing 10% or less of a trans-unsaturated fatty acid. A method for producing chocolate using the oil and fat composition in an amount of 20 to 68% by weight of the total chocolate. |
| format | Patent |
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An oil and fat composition for chocolate obtained by ester exchange between an oil and fat containing 30% or more of a fatty acid having 12 carbon atoms or less and an oil and fat containing 30% or more of a saturated fatty acid having 20 carbon atoms or more, and containing 10% or less of a trans-unsaturated fatty acid. A method for producing chocolate using the oil and fat composition in an amount of 20 to 68% by weight of the total chocolate.</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 ; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM ; FATTY ACIDS FROM FATS, OILS OR WAXES ; FATTY ACIDS THEREFROM ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; METALLURGY ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2009</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=20090121&DB=EPODOC&CC=KR&NR=20090008312A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20090121&DB=EPODOC&CC=KR&NR=20090008312A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MATSUI MASAYUKI</creatorcontrib><creatorcontrib>TAKAHASHI YUKO</creatorcontrib><creatorcontrib>KOMAI HIDEKI</creatorcontrib><title>OIL AND FAT COMPOSITION FOR CHOCOLATE</title><description>It is intended to provide chocolate excellent in flavor of containing cocoa butter and a melting texture in mouth obtained without resort to a tempering operation in the production of chocolate, in which quality deterioration is prevented during storage over time, and an oil and fat composition to be used in the chocolate. An oil and fat composition for chocolate obtained by ester exchange between an oil and fat containing 30% or more of a fatty acid having 12 carbon atoms or less and an oil and fat containing 30% or more of a saturated fatty acid having 20 carbon atoms or more, and containing 10% or less of a trans-unsaturated fatty acid. 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An oil and fat composition for chocolate obtained by ester exchange between an oil and fat containing 30% or more of a fatty acid having 12 carbon atoms or less and an oil and fat containing 30% or more of a saturated fatty acid having 20 carbon atoms or more, and containing 10% or less of a trans-unsaturated fatty acid. A method for producing chocolate using the oil and fat composition in an amount of 20 to 68% by weight of the total chocolate.</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 FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM METALLURGY PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | OIL AND FAT COMPOSITION FOR CHOCOLATE |
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