Confectionery fats

Details Confectionery fats Confectionery fats

A - Human Necessities

23

D

99/159

A23D 9/00 (2006.01) A23G 3/34 (2006.01) C11C 3/10 (2006.01)

Patent

CA 1048851

Abstract of the Disclosure A hard butter for confectionery use has an Iodine Value of at most 20, a maximum slip melting point of about 45°C, a dilatation at 20°C of at least 900 and the combined fatty acid composition in random distribution of a blend of a lauric fat with a smaller amount of a non-lauric, C16-C18 edible fat. Preferably the fats are coconut oil and a stearine of a palmitic fat ie a palm fat or cottonseed oil having an Iodine Value from 5 to 40.

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