-
公开(公告)号：US4844940A
公开(公告)日：1989-07-04
申请号：US95564
申请日：1987-09-10
摘要： The hard butter of the present invention comprises a fat which is obtained from the pericarp of the Chinese tallow tree by extraction optionally followed by fractionation and has a solid fat content of 80% or more, 60% or more and 0.5% or less at 20.degree. C., 30.degree. C. and 40.degree. C., respectively. And the other hard butter of the present invention comprises 5 to 95% of the pericarp oil as defined above and 95 to 5% by weight of one or more fats selected from among, for example, sal fat, fractionated sal fat, fractionated shea fat, kokum fat, mango kernel fat, fractionated mango kernel fat and illipe fat.
摘要翻译： 本发明的硬脂肪包含通过提取任选地进行分级分离从中国动物油的果皮获得的脂肪，并且在20℃下具有80％以上，60％以上且0.5％以下的固体脂肪含量 ℃，30℃，40℃。 而本发明的另一个硬脂肪包含5-95％如上定义的果皮油和95-5重量％的一种或多种脂肪，其选自例如，脂肪，分馏的脂肪，分馏的牛油脂 ，kokum脂肪，芒果仁脂肪，分散的芒果仁脂肪和油脂脂肪。
-
公开(公告)号：US4613514A
公开(公告)日：1986-09-23
申请号：US624336
申请日：1984-06-25
CPC分类号： A23G1/38 , A23D9/00 , A23G1/56 , C11B7/0008 , A23G2200/08
摘要： A cacao butter substitute is disclosed having a medium melting point fraction of palm oil, having a solid fat content of 70% or more at 20.degree. C., 10% or more at 30.degree. C., 1% or less at 33.degree. C. and 0% at 35.degree. C., and showing an initial curve in cooling curve which is identical down to 19.degree. C. to the initial curve of a palm soft oil having an iodine value of 65 or above in which the medium melting point fraction is removed and the high melting point fraction is completely removed. The cacao butter substitute has very sharp melting characteristics and excellent compatibility with cacao fat.
摘要翻译： 公开了一种具有中等熔点馏分的棕榈油的可可黄油替代物，其固体脂肪含量在20℃下为70％以上，30℃为10％以上，33℃为1％以下 在35℃下为0％，并且在冷却曲线中显示与19℃相同的碘值为65以上的棕榈软油的初始曲线相同的初始曲线，其中中等熔点 馏分被除去，高熔点馏分被完全除去。 可可黄油替代品具有非常尖锐的熔化特性和与可可脂的优异相容性。
-
公开(公告)号：US4837041A
公开(公告)日：1989-06-06
申请号：US21968
申请日：1987-03-05
摘要： The blooming resistance improver of the present invention comprises an oleaginous composition containing 80 to 99% (by weight; the same will apply hereinafter) of fat(s) and/or oil(s), which contain 5% or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of 10% or above and 5% or above at 20.degree. C. and 25.degree. C., respectively, and a rising melting point of 25.degree. C. or above, and 1 to 20% of polyglycerol fatty acid ester(s). It exerts a remarkably high effect of inhibiting blooming on chocolates.
-
-
搜索结果
3 条记录 (耗时 0.009 秒)
