DE2501082C2 - Fettmaterial mit quasi-glasiger Struktur und Verwendung desselben - Google Patents
Fettmaterial mit quasi-glasiger Struktur und Verwendung desselbenInfo
- Publication number
- DE2501082C2 DE2501082C2 DE19752501082 DE2501082A DE2501082C2 DE 2501082 C2 DE2501082 C2 DE 2501082C2 DE 19752501082 DE19752501082 DE 19752501082 DE 2501082 A DE2501082 A DE 2501082A DE 2501082 C2 DE2501082 C2 DE 2501082C2
- Authority
- DE
- Germany
- Prior art keywords
- fat
- temperature
- quasi
- shrinkage
- crystallization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000000463 material Substances 0.000 title claims description 27
- 239000003921 oil Substances 0.000 claims description 12
- 235000019219 chocolate Nutrition 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 4
- 229920001938 Vegetable gum Polymers 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 2
- 239000000945 filler Substances 0.000 claims description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims 1
- 241000416162 Astragalus gummifer Species 0.000 claims 1
- 229920000084 Gum arabic Polymers 0.000 claims 1
- 241000978776 Senegalia senegal Species 0.000 claims 1
- 229920001615 Tragacanth Polymers 0.000 claims 1
- 235000010489 acacia gum Nutrition 0.000 claims 1
- 239000000205 acacia gum Substances 0.000 claims 1
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 229940072056 alginate Drugs 0.000 claims 1
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000010987 pectin Nutrition 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- 239000003925 fat Substances 0.000 description 44
- 235000019197 fats Nutrition 0.000 description 44
- 229920001971 elastomer Polymers 0.000 description 18
- 239000005060 rubber Substances 0.000 description 18
- 238000002425 crystallisation Methods 0.000 description 17
- 230000008025 crystallization Effects 0.000 description 17
- 238000003756 stirring Methods 0.000 description 15
- 244000299461 Theobroma cacao Species 0.000 description 12
- 235000019482 Palm oil Nutrition 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 239000002540 palm oil Substances 0.000 description 11
- 238000002844 melting Methods 0.000 description 10
- 230000008018 melting Effects 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 238000007711 solidification Methods 0.000 description 9
- 230000008023 solidification Effects 0.000 description 9
- 229940110456 cocoa butter Drugs 0.000 description 7
- 235000019868 cocoa butter Nutrition 0.000 description 7
- 238000004898 kneading Methods 0.000 description 7
- 239000013078 crystal Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 239000006185 dispersion Substances 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 3
- 238000011835 investigation Methods 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000006911 nucleation Effects 0.000 description 3
- 238000010899 nucleation Methods 0.000 description 3
- 239000005909 Kieselgur Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 239000000123 paper Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000005204 segregation Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000011038 discontinuous diafiltration by volume reduction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 238000001612 separation test Methods 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
- Manufacturing Of Micro-Capsules (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR7401154A FR2282809A1 (fr) | 1974-01-14 | 1974-01-14 | Matiere grasse a structure quasi vitreuse, et procede de modification structurale de matieres grasses a l'etat solide |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE2501082A1 DE2501082A1 (de) | 1975-07-17 |
| DE2501082C2 true DE2501082C2 (de) | 1981-10-29 |
Family
ID=9133439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19752501082 Expired DE2501082C2 (de) | 1974-01-14 | 1975-01-13 | Fettmaterial mit quasi-glasiger Struktur und Verwendung desselben |
Country Status (16)
| Country | Link |
|---|---|
| JP (1) | JPS5817798B2 (enExample) |
| AT (1) | AT349867B (enExample) |
| BE (1) | BE824057A (enExample) |
| CA (1) | CA1066127A (enExample) |
| CH (1) | CH603064A5 (enExample) |
| DE (1) | DE2501082C2 (enExample) |
| DK (1) | DK5875A (enExample) |
| ES (1) | ES433793A1 (enExample) |
| FR (1) | FR2282809A1 (enExample) |
| GB (1) | GB1496213A (enExample) |
| IE (1) | IE40474B1 (enExample) |
| IT (1) | IT1033115B (enExample) |
| LU (1) | LU71580A1 (enExample) |
| MY (1) | MY8100038A (enExample) |
| NL (1) | NL163947C (enExample) |
| SU (1) | SU651651A3 (enExample) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1080539A (en) | 1975-08-18 | 1980-07-01 | William L. Baugher | Gelatinized fat particles |
| GB1573210A (en) * | 1976-11-04 | 1980-08-20 | Lester & Co | Cocoa butter substitue |
| FR2455859A1 (fr) * | 1979-05-07 | 1980-12-05 | Financa Ste Civile Particulier | Procede de mise en forme par coulee d'une substance comportant une phase grasse cristallisable a temperature ambiante, avec raccourcissement de la duree de prise |
| JPS61134431U (enExample) * | 1985-02-13 | 1986-08-21 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE381323A (enExample) * | ||||
| AT146834B (de) * | 1935-10-09 | 1936-08-25 | Hans Fritz | Verfahren zur Herstellung einer Schokolade. |
| DE1205807B (de) * | 1954-11-16 | 1965-11-25 | Unilever Nv | Verfahren zur Herstellung von Margarine |
-
1974
- 1974-01-14 FR FR7401154A patent/FR2282809A1/fr active Granted
-
1975
- 1975-01-02 LU LU71580A patent/LU71580A1/xx unknown
- 1975-01-02 BE BE152108A patent/BE824057A/xx not_active IP Right Cessation
- 1975-01-07 GB GB63375A patent/GB1496213A/en not_active Expired
- 1975-01-08 IE IE3975A patent/IE40474B1/xx unknown
- 1975-01-08 CA CA217,550A patent/CA1066127A/fr not_active Expired
- 1975-01-09 NL NL7500254A patent/NL163947C/xx not_active IP Right Cessation
- 1975-01-10 IT IT1915575A patent/IT1033115B/it active
- 1975-01-13 SU SU752100223A patent/SU651651A3/ru active
- 1975-01-13 AT AT19675A patent/AT349867B/de not_active IP Right Cessation
- 1975-01-13 DK DK5875A patent/DK5875A/da not_active Application Discontinuation
- 1975-01-13 DE DE19752501082 patent/DE2501082C2/de not_active Expired
- 1975-01-13 CH CH32075A patent/CH603064A5/xx not_active IP Right Cessation
- 1975-01-14 ES ES433793A patent/ES433793A1/es not_active Expired
- 1975-01-14 JP JP50006913A patent/JPS5817798B2/ja not_active Expired
-
1981
- 1981-12-30 MY MY8100038A patent/MY8100038A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| IT1033115B (it) | 1979-07-10 |
| CA1066127A (fr) | 1979-11-13 |
| BE824057A (fr) | 1975-07-02 |
| NL163947B (nl) | 1980-06-16 |
| NL7500254A (nl) | 1975-07-16 |
| CH603064A5 (enExample) | 1978-08-15 |
| AT349867B (de) | 1979-04-25 |
| IE40474B1 (en) | 1979-06-06 |
| MY8100038A (en) | 1981-12-31 |
| NL163947C (nl) | 1980-11-17 |
| FR2282809B1 (enExample) | 1978-03-31 |
| DE2501082A1 (de) | 1975-07-17 |
| GB1496213A (en) | 1977-12-30 |
| ES433793A1 (es) | 1977-04-01 |
| JPS50102603A (enExample) | 1975-08-14 |
| SU651651A3 (ru) | 1979-03-05 |
| LU71580A1 (enExample) | 1975-12-09 |
| IE40474L (en) | 1975-07-14 |
| FR2282809A1 (fr) | 1976-03-26 |
| JPS5817798B2 (ja) | 1983-04-09 |
| ATA19675A (de) | 1978-09-15 |
| DK5875A (enExample) | 1975-09-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69313988T2 (de) | Grundmasse mit kontrolliertem Schmelzpunkt die durch Vermischen eines "shearform" Matrix mit einem öligen Material gebildet wird | |
| DE69226452T2 (de) | Wärmebeständige schokolade und verfahren zur deren herstellung | |
| DE69333232T2 (de) | Fettmischungen gegen Ausblühungen | |
| DE69203001T3 (de) | Schokolade und Nahrungsmittel auf Schokoladenbasis. | |
| DE2055036C3 (de) | Verfahren zur Herstellung von gießfähiger Margarine Margarinbolaget AB, Stockholm | |
| DE69909325T2 (de) | Fliessfähige gasblasen enthaltende wasser-in-öl-emulsionen | |
| DE69106561T2 (de) | Oel-/Fett-Zusammensetzung. | |
| DE69614088T2 (de) | Verfahren zur Herstellung von Schokolade und ähnliche Erzeugnisse | |
| DE3816978A1 (de) | Verfahren zum herstellen eines fliessfaehigen bratfetts | |
| DE1692534C3 (de) | Verfahren zur Herstellung eines Margarinefettes | |
| DE69001843T2 (de) | Verfahren zur herstellung von in fett gewaelzter feststoffkomponente. | |
| DE69208346T2 (de) | Calciumcitrat enthaltende Öl-Zusammensetzungen | |
| DE69300287T2 (de) | Verbesserte, auf Triglycerid-Additiven basierte Schokoladezusammensetzungen. | |
| DE3873418T2 (de) | Fett fuer schokolade. | |
| DE69514265T2 (de) | Fette zur Verhinderung des durch Ölabsorption verursachten Quellens und Verwendung dieser Fette als Konditorwaren | |
| DE69215529T2 (de) | Wasserhaltige fettlösliche zusammensetzung und verfahren ihrer herstellung | |
| DE68921372T2 (de) | Butterähnlicher Brotaufstrich. | |
| DE3440851C2 (enExample) | ||
| DE2501082C2 (de) | Fettmaterial mit quasi-glasiger Struktur und Verwendung desselben | |
| DE2717602C2 (enExample) | ||
| DE1810061A1 (de) | Verfahren zur Herstellung von Speisefettzusammensetzungen und Speisefettzusammensetzung | |
| DE1492956C3 (de) | Verfahren zur Herstellung von Margarine | |
| DE2215384C2 (de) | Verwendung von 1,3-Distearyl-2-oleyl-glycerin und 1-Palmityl-2-oleyl-3-stearyl-glycerin oder Mischungen hiervon zur Herstellung von Hartfettersatz | |
| DE2445392B2 (de) | Verfahren zur Herstellung einer Nahrungsmittelcreme mit niedrigem Joulegehalt | |
| DE3888276T2 (de) | Lagerstabile Triglyceride und Verfahren zu deren Stabilisierung. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OD | Request for examination | ||
| D2 | Grant after examination | ||
| 8339 | Ceased/non-payment of the annual fee |