GB1488641A - Process for producing a substitute for cacao butter and products thus obtained - Google Patents

Process for producing a substitute for cacao butter and products thus obtained

Info

Publication number
GB1488641A
GB1488641A GB21902/76A GB2190276A GB1488641A GB 1488641 A GB1488641 A GB 1488641A GB 21902/76 A GB21902/76 A GB 21902/76A GB 2190276 A GB2190276 A GB 2190276A GB 1488641 A GB1488641 A GB 1488641A
Authority
GB
United Kingdom
Prior art keywords
acid residues
fatty
chains
per cent
oleic acid
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
Application number
GB21902/76A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of GB1488641A publication Critical patent/GB1488641A/en
Expired legal-status Critical Current

Links

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, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation
    • 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)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Fats And Perfumes (AREA)

Abstract

1488641 Cacao butter substitute A KARLESKIND 26 May 1976 [26 May 1975] 21902/76 Heading C5C A process for producing a cacao butter substitute comprises mixing together the following to produce a liquid mixture: (a) 40-60 wt. per cent of a first fatty material, 60 to 70% of the fatty chains of which have 18 C atoms, at least two-thirds of the 18 C atom chains consisting of oleic acid residues and 15 to 40% of the fatty chains consisting of palmitic acid residues, the material having a M.P. < 20‹ C. and an iodine index (I.E.) of 60-70; (b) 40-60 wt. per cent of a second fatty material, 70-80% of the fatty chains of which have 18 C atoms, at least 40% of the 18 C atom chains consisting of linoleic acid residues and 17 to 28% of the fatty chains consisting of palmitic acid residues, the material having a M.P. < 20‹ C. and I.E. of 102-115; and (c) 0 to 20 wt. per cent of a further fatty material selected from (1) a third fatty material, 40-70 wt. per cent of the fatty chains of which consist of linoleic acid residues and 15 to 40% of oleic acid residues, and having a M.P. < 20‹ C. and I.E. of 115-125, (ii) a fourth fatty material, 30 to 40% of the fatty chains of which consist of stearic acid residues and 45 to 50% of oleic acid residues, and having a M.P. of 30-45‹ C. and I.E. of 52-66, (iii) a fifth fatty material, 8 to 20% of the fatty chains of which consist of palmitic acid residues and 55 to 83% of oleic acid residues, and having a M.P. < 20‹ C. and I.E. of 75-95; and subjecting the liquid mixture to catalytic hydrogenation to obtain a maximum of palmito-oleostearide triglycerides. Material (a) is a fluid fraction from solid palm oil, (b) a cotton oil and (c) a turnsole oil, an olive oil or a kerite butter freed from its unsaponifiable fraction.
GB21902/76A 1975-05-26 1976-05-26 Process for producing a substitute for cacao butter and products thus obtained Expired GB1488641A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7516331A FR2312198A1 (en) 1975-05-26 1975-05-26 PROCESS FOR MANUFACTURING A COCOA BUTTER SUBSTITUTE AND CORRESPONDING PRODUCT

Publications (1)

Publication Number Publication Date
GB1488641A true GB1488641A (en) 1977-10-12

Family

ID=9155669

Family Applications (1)

Application Number Title Priority Date Filing Date
GB21902/76A Expired GB1488641A (en) 1975-05-26 1976-05-26 Process for producing a substitute for cacao butter and products thus obtained

Country Status (6)

Country Link
BE (1) BE841852A (en)
DE (1) DE2622856A1 (en)
FR (1) FR2312198A1 (en)
GB (1) GB1488641A (en)
NL (1) NL7605509A (en)
OA (1) OA05334A (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1562011A (en) * 1977-01-20 1980-03-05 Asahi Denka Kogyo Kk Hard vegetable oil based butter
EP0464881A1 (en) * 1990-06-14 1992-01-08 Unilever N.V. Improved coatings
AU645392B2 (en) * 1991-02-21 1994-01-13 Unilever Plc Non-lauric filling fats

Also Published As

Publication number Publication date
OA05334A (en) 1981-02-28
FR2312198A1 (en) 1976-12-24
BE841852A (en) 1976-09-01
DE2622856A1 (en) 1976-12-16
FR2312198B1 (en) 1979-06-08
NL7605509A (en) 1976-11-30

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee