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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| creator | WHITE ROBERT L EHRMAN ALBERT M SEIDEN PAUL WEITZEL ROSE M |
| description | 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. |
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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.</description><language>eng</language><subject>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</subject><creationdate>1991</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=19911119&DB=EPODOC&CC=US&NR=5066510A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19911119&DB=EPODOC&CC=US&NR=5066510A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WHITE; ROBERT L</creatorcontrib><creatorcontrib>EHRMAN; ALBERT M</creatorcontrib><creatorcontrib>SEIDEN; PAUL</creatorcontrib><creatorcontrib>WEITZEL; ROSE M</creatorcontrib><title>Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products</title><description>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.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC</subject><subject>GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>TECHNICAL SUBJECTS COVERED BY FORMER USPC</subject><subject>TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS</subject><subject>TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1991</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqFzMEKwjAQBNBcPIj6DeYHhIq0dxHFo6Cey5JuJJBmw-5W6N-boHdPwzCPWZr5xuRQxHpiqzhm5JBe1kd4E-NgHSWPTgMl5Lm0MZOEWqVOCiFVXuTkqoZIHNB6ULGQhjLIFLWS73cxmalglbVZeIiCm1-uzPZyfpyuO8zUo2RwmFD7571tuq7dN8fDf_EB6lZHqA</recordid><startdate>19911119</startdate><enddate>19911119</enddate><creator>WHITE; 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ROBERT L</creatorcontrib><creatorcontrib>EHRMAN; ALBERT M</creatorcontrib><creatorcontrib>SEIDEN; PAUL</creatorcontrib><creatorcontrib>WEITZEL; ROSE M</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WHITE; ROBERT L</au><au>EHRMAN; ALBERT M</au><au>SEIDEN; PAUL</au><au>WEITZEL; ROSE M</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products</title><date>1991-11-19</date><risdate>1991</risdate><abstract>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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products |
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