Chocolate compositions based on hardstock fat additives

Details Chocolate compositions based on hardstock fat additives Chocolate compositions based on hardstock fat additives

A - Human Necessities

23

G

A23G 1/00 (2006.01) A23D 9/00 (2006.01)

Patent

CA 2091403

Mid-fractions of triglycerides, containing (H2M + HM2)-type triglycerides (H= saturated fatty acid ~ C16; M= saturated fatty acids C8-C14), which meet the following requirements: - Image - content C52-C54-triglycerides < 7.0% - content C36-C40-triglycerides < 25% - chain length of fatty acids residues C8-C18 display excellent anti-blooming properties, when applied in chocolate compositions.

Les fractions intermédiaires de triglycérides, contenant des triglycérides de type (H2M + HM2) (H= acide gras saturé ~ C16; M= acide gras saturé en C8-C14), qui répondent aux exigences suivantes : - Image teneur en triglycérides en C52-C54 < 7,0 %; teneur en triglycérides en C36-C40 < 25 %; longueur de la chaîne de résidus d'acides gras de 8 à 18 atomes de carbone. Ces fractions montrent d'excellentes propriétés anti-blanchiment lorsqu'elles sont utilisées dans les compositions de chocolat.

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