COCOA BUTTER SUBSTITUTE

1,172,059. Triglyceride composition. ETHYL CORP. 30 Oct., 1968 [31 Oct., 1967], No. 51484/68. Heading C5C. Compositions comprising at least 50 mol. per cent of 2-stearoyl didecanoin and 1-stearolydidecanoin having a dihalometric melting range not exceeding 30 C. and a dilatometric melting point in...

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Bibliographische Detailangaben
Hauptverfasser:	GEORGE A. DANIELS, JAMES D. JOHNSTON, GENE C. ROBINSON
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:	1,172,059. Triglyceride composition. ETHYL CORP. 30 Oct., 1968 [31 Oct., 1967], No. 51484/68. Heading C5C. Compositions comprising at least 50 mol. per cent of 2-stearoyl didecanoin and 1-stearolydidecanoin having a dihalometric melting range not exceeding 30 C. and a dilatometric melting point in the range of 30-40 C. may be used as confectionery hard butters. The compositions may also include 2-stearoyldioctanoin, 1 - stearoyldioctanoin or tridecanoin or a mixture thereof. Preferably the acids from which the glycerides are derived contain at least 90% straight chain acids.