IT1099042B - Cacao butter substitute for use in chocolate mfr. - comprising a tri:glyceride compsn. having good melting behaviour and rapid drying property - Google Patents
Cacao butter substitute for use in chocolate mfr. - comprising a tri:glyceride compsn. having good melting behaviour and rapid drying propertyInfo
- Publication number
- IT1099042B IT1099042B IT2730478A IT2730478A IT1099042B IT 1099042 B IT1099042 B IT 1099042B IT 2730478 A IT2730478 A IT 2730478A IT 2730478 A IT2730478 A IT 2730478A IT 1099042 B IT1099042 B IT 1099042B
- Authority
- IT
- Italy
- Prior art keywords
- molar
- triglyceride
- satd
- pref
- alpha
- Prior art date
Links
- 235000014121 butter Nutrition 0.000 title abstract 2
- 235000019219 chocolate Nutrition 0.000 title abstract 2
- 238000001035 drying Methods 0.000 title abstract 2
- 230000008018 melting Effects 0.000 title abstract 2
- 238000002844 melting Methods 0.000 title abstract 2
- 244000299461 Theobroma cacao Species 0.000 title 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 title 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 title 1
- 235000001046 cacaotero Nutrition 0.000 title 1
- 125000005456 glyceride group Chemical group 0.000 title 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 abstract 11
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 4
- 229930195729 fatty acid Natural products 0.000 abstract 4
- 239000000194 fatty acid Substances 0.000 abstract 4
- 150000004665 fatty acids Chemical class 0.000 abstract 4
- 239000000470 constituent Substances 0.000 abstract 3
- 235000019197 fats Nutrition 0.000 abstract 3
- 239000003921 oil Substances 0.000 abstract 3
- 235000019198 oils Nutrition 0.000 abstract 3
- 125000001204 arachidyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 abstract 2
- 235000019482 Palm oil Nutrition 0.000 abstract 1
- 125000001117 oleyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])/C([H])=C([H])\C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 abstract 1
- 239000002540 palm oil Substances 0.000 abstract 1
- 125000000913 palmityl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 abstract 1
- 125000004079 stearyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 abstract 1
- 238000003786 synthesis reaction Methods 0.000 abstract 1
Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The triglyceride compsn. has the following characteristics: (1) its satd. fatty acid gps. consist of palmityl, stearyl, and arachidyl gps. and the proportion of arachidyl gp. based on all satd. fatty acid gps. is 4-15 molar %. (2) Unsatd. fatty acid gps. consist of oleyl and linolyl gps. and the proportion of linolyl gp. based on all unsatd. fatty acid gps. is 20 molar %. (3) It has the following compsn. (a) tri-satd. triglyceride 1-5 molar %, pref. 1-3 molar E. (b) beta-unsatd. alpha,alpha'-satd. di-satd. triglyceride 50-80 molar %, pref. 55-75 molar %. (c) alpha or alpha'-unsatd. disatd. triglyceride 5 molar %, pref. 3 molar %. (d) beta-satd. diunsatd. triglyceride 5 molar %, pref. 3 molar %, (e) alpha or alpha'-satd. diunsatd. triglyceride 15-50 molar %, pref. 25-45 molar %. (f) triunsatd. triglyceride 6 molar %, pref. 4 molar %. The cocao butter substitute has excellent melting behaviour, rapid drying property, detaching property, etc. and can provide chocolate having excellent fat-bloom resistance and thermal resistance. The triglyceride constituents can be prepd. from natural oil and fat and processed natural oil and fat by organic synthesis and the required triglyceride compsn. can be obtd. by suitably combining the triglyceride constituents or by combining specific triglyceride constituents in natural oil and fat such as palm oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT2730478A IT1099042B (en) | 1978-09-05 | 1978-09-05 | Cacao butter substitute for use in chocolate mfr. - comprising a tri:glyceride compsn. having good melting behaviour and rapid drying property |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT2730478A IT1099042B (en) | 1978-09-05 | 1978-09-05 | Cacao butter substitute for use in chocolate mfr. - comprising a tri:glyceride compsn. having good melting behaviour and rapid drying property |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IT7827304A0 IT7827304A0 (en) | 1978-09-05 |
| IT1099042B true IT1099042B (en) | 1985-09-18 |
Family
ID=11221391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT2730478A IT1099042B (en) | 1978-09-05 | 1978-09-05 | Cacao butter substitute for use in chocolate mfr. - comprising a tri:glyceride compsn. having good melting behaviour and rapid drying property |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | IT1099042B (en) |
-
1978
- 1978-09-05 IT IT2730478A patent/IT1099042B/en active
Also Published As
| Publication number | Publication date |
|---|---|
| IT7827304A0 (en) | 1978-09-05 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| TA | Fee payment date (situation as of event date), data collected since 19931001 |
Effective date: 19970929 |