JPS6250089B2 - - Google Patents
Info
- Publication number
- JPS6250089B2 JPS6250089B2 JP55030160A JP3016080A JPS6250089B2 JP S6250089 B2 JPS6250089 B2 JP S6250089B2 JP 55030160 A JP55030160 A JP 55030160A JP 3016080 A JP3016080 A JP 3016080A JP S6250089 B2 JPS6250089 B2 JP S6250089B2
- Authority
- JP
- Japan
- Prior art keywords
- fat
- cocoa butter
- thiokolate
- temperature
- butter substitute
- 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
- 235000019197 fats Nutrition 0.000 claims description 128
- 235000019879 cocoa butter substitute Nutrition 0.000 claims description 36
- 239000007787 solid Substances 0.000 claims description 26
- 239000000203 mixture Substances 0.000 claims description 22
- 239000003925 fat Substances 0.000 description 117
- 241000282693 Cercopithecidae Species 0.000 description 34
- 239000003921 oil Substances 0.000 description 29
- 235000019198 oils Nutrition 0.000 description 29
- 238000012360 testing method Methods 0.000 description 28
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 21
- 238000005452 bending Methods 0.000 description 15
- 239000013078 crystal Substances 0.000 description 14
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 11
- 230000014759 maintenance of location Effects 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 239000002904 solvent Substances 0.000 description 11
- 230000032683 aging Effects 0.000 description 10
- 239000007788 liquid Substances 0.000 description 10
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 9
- 239000000155 melt Substances 0.000 description 9
- 244000299461 Theobroma cacao Species 0.000 description 8
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 8
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 8
- 235000001046 cacaotero Nutrition 0.000 description 8
- 230000000704 physical effect Effects 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 5
- 238000005496 tempering Methods 0.000 description 5
- 229940110456 cocoa butter Drugs 0.000 description 4
- 235000019868 cocoa butter Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 238000005194 fractionation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 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
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 150000003626 triacylglycerols Chemical class 0.000 description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 3
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 3
- 235000012141 vanillin Nutrition 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- 238000004061 bleaching Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- -1 hydroxy fatty acids Chemical class 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000004593 Epoxy Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- OEERIBPGRSLGEK-UHFFFAOYSA-N carbon dioxide;methanol Chemical compound OC.O=C=O OEERIBPGRSLGEK-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3016080A JPS56127052A (en) | 1980-03-10 | 1980-03-10 | Cacao butter substitute and chocolate composition comprising it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3016080A JPS56127052A (en) | 1980-03-10 | 1980-03-10 | Cacao butter substitute and chocolate composition comprising it |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56127052A JPS56127052A (en) | 1981-10-05 |
| JPS6250089B2 true JPS6250089B2 (pt) | 1987-10-22 |
Family
ID=12295996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3016080A Granted JPS56127052A (en) | 1980-03-10 | 1980-03-10 | Cacao butter substitute and chocolate composition comprising it |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS56127052A (pt) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0355191A (ja) * | 1989-07-20 | 1991-03-08 | Fanuc Ltd | ショックセンサを有した産業用ロボット |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62122556A (ja) * | 1985-11-25 | 1987-06-03 | Asahi Denka Kogyo Kk | チヨコレ−ト組成物 |
| JP2516215B2 (ja) * | 1987-05-19 | 1996-07-24 | 不二製油株式会社 | 可塑性チョコレ−ト |
| JP5724872B2 (ja) * | 2009-03-30 | 2015-05-27 | 不二製油株式会社 | ブルーム防止剤及びブルーム耐性に優れたチョコレート類 |
| CN102548425B (zh) | 2009-06-12 | 2017-09-29 | 马斯公司 | 含有乙基纤维素的巧克力组合物 |
| GB2485421B (en) | 2010-11-15 | 2016-05-25 | Mars Inc | Dough products exhibiting reduced oil migration |
| CA2884068C (en) | 2012-09-28 | 2021-04-27 | Mars, Incorporated | Heat resistant chocolate |
-
1980
- 1980-03-10 JP JP3016080A patent/JPS56127052A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0355191A (ja) * | 1989-07-20 | 1991-03-08 | Fanuc Ltd | ショックセンサを有した産業用ロボット |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS56127052A (en) | 1981-10-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5455655B2 (ja) | 改良されたチョコレート組成物 | |
| EP2490550B1 (en) | High melting point sunflower fat for confectionary | |
| US4588604A (en) | Solvent fractionation process for obtaining temperable confectionery fat from palm oil | |
| JPS61219338A (ja) | カカオバタ−代用組成物 | |
| US20060172057A1 (en) | Low-trans for confectionery fat compositions | |
| US4594194A (en) | Fat fractionation | |
| US4219584A (en) | Hard butter composition | |
| US4613514A (en) | Cacao butter substitutes and chocolates containing the same | |
| JP5920950B2 (ja) | 油脂 | |
| US4157405A (en) | Cocoa butter substitutes and their preparation | |
| JPS6250089B2 (pt) | ||
| JPS61254143A (ja) | ハ−ドバタ−の品質改良方法 | |
| JP2019037224A (ja) | チョコレート改良材 | |
| JP2001131574A (ja) | 油脂組成物及びその製造方法 | |
| US4844940A (en) | Hard butter | |
| JPS60217860A (ja) | カカオバタ−代用脂及びそれを含有するチヨコレ−ト | |
| JPH03172151A (ja) | フィリング材の製造法 | |
| JP7467855B2 (ja) | ラウリン系ハードバター組成物及びそれを含有するチョコレート様食品 | |
| JPH0635591B2 (ja) | カカオバタ−代用脂及びそれを含有するチョコレ−ト | |
| BRPI0801867B1 (pt) | Chocolate composition, process for the manufacture of the same and product understanding it | |
| EP0307493A1 (en) | Hard butter |