A cacao butter substitute composition comprising (a) at least 80 wt. % of 1,3-disaturated-2-oleoyl glycerols comprising (a-1) up to 10 wt. %, based on the weight of (a), of 1,3-dipalmitoyl-2-oleoyl glycerol, (a-2) 25 to 45 wt. %, based on the weight of (a), of 1-palmitoyl-2-oleoyl-3-stearoyl glycero
A cacao butter substitute composition comprising (a) at least 80 wt. % of 1,3-disaturated-2-oleoyl glycerols comprising (a-1) up to 10 wt. %, based on the weight of (a), of 1,3-dipalmitoyl-2-oleoyl glycerol, (a-2) 25 to 45 wt. %, based on the weight of (a), of 1-palmitoyl-2-oleoyl-3-stearoyl glycerol and (a-3) 45 to 70 wt. %, based on the weight of (a), of 1,3-distearoyl-2-oleoyl glycerol, said composition containing less than 20 wt. % of other triglycerides.
대표청구항▼
A cacao butter substitute composition which consists essentially of: (a) at least 80 percent by weight, based on the total weight of the composition, of 1,3-disaturated-2-oleoyl glycerols having a member selected from the group consisting of palmitoyl groups, stearoyl groups and palmitoyl and stearo
A cacao butter substitute composition which consists essentially of: (a) at least 80 percent by weight, based on the total weight of the composition, of 1,3-disaturated-2-oleoyl glycerols having a member selected from the group consisting of palmitoyl groups, stearoyl groups and palmitoyl and stearoyl groups contained at the 1 and 3 positions of said glycerols, said 1,3-disaturated-2-oleoyl glycerols consisting of: (a-1) up to 10 percent by weight of 1,3-dipalmitoyl-2oleoyl glycerol, based on the total weight of (a), (a-2) 25 to 45 percent by weigh of 1-palmitoyl-2-oleoyl-3-stearoyl glycerol, based on the total weight of (a), and (a-3) 45 to 70 percent by weight of 1,3-distearoyl-2-oleoyl glycerol, based on the weight of (a), and (b) up to 20 percent by weight, based on the total weight of the composition, of glycerides comprising: (b-1) up to 10 percent by weight of triglycerides having two unsaturations in the molecule, (b-2) up to 6 percent by weight of diglycerides, (b-3) up to 5 percent by weight of 1,2-disaturated-3-oleoyl glycerols, (b-4) up to 5 percent by weight of trisaturated glycerides and (b-5) up to 5 percent by weight of triglycerides having three or more unsaturations in the molecule.
Padley Frederick B. (Welwyn Garden City GB2) Paulussen Cornelis N. (Uitgeest NLX) Soeters Cornelis (Rotterdam NLX) Tresser David (London GB2), Chocolate having defined hard fat.
Soeters Cornelis J. (Rotterdam NLX) Paulussen Cornelis N. (Maasland NLX) Padley Frederick B. (Welwyn Garden City GB2) Tresser David (London GB2), Hard fat replacer and chocolate containing same.
Baker Joseph S. (Cincinnati OH) Weitzel Rose M. (Cincinnati OH), Solvent fractionation process for obtaining temperable confectionery fat from palm oil.
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Bornscheuer, Uwe T.; Weiner, David; Hitchman, Tim; Lyon, Jonathan; Wongsakul, Sirirung, Hydrolases, nucleic acids encoding them and methods for making and using them.
Bornscheuer, Uwe T.; Weiner, David; Hitchman, Tim; Lyon, Jonathan; Wongsakul, Sirirung, Hydrolases, nucleic acids encoding them and methods for making and using them.
Wheeler Edward L. (Fairfield NJ) D\Amelia Ronald P. (Hicksville NY) Leveille Gilbert A. (Denville NJ) Otterburn Michael S. (Randolph NJ) Klemann Lawrence P. (Somerville NJ) Finley John W. (Whippany N, Reduced calorie triglyceride mixtures.
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