Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products

A reduced calorie fat which contains combined MLM and MML triglycerides, combined LLM and LML triglycerides, LLL triglycerides, MMM triglycerides and other triglycerides; wherein M is a C6 to C10 saturated fatty acid residue and L is a C20 to C24 saturated fatty acid residue and a fatty acid composi...

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Bibliographische Detailangaben
Hauptverfasser:	WHITE, ROBERT L, EHRMAN, ALBERT M, SEIDEN, PAUL, WEITZEL, ROSE M
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS TECHNICAL SUBJECTS COVERED BY FORMER USPC TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A reduced calorie fat which contains combined MLM and MML triglycerides, combined LLM and LML triglycerides, LLL triglycerides, MMM triglycerides and other triglycerides; wherein M is a C6 to C10 saturated fatty acid residue and L is a C20 to C24 saturated fatty acid residue and a fatty acid composition having: from about 35% to about 60% combined C8 and C10 saturated fatty acids, a ratio of C8 to C10 saturated fatty acids of from about 1:4 to about 4:1, and from about 35% to about 60% behenic fatty acid.