Non-temper, confectionery fats

Details Non-temper, confectionery fats Non-temper, confectionery fats

A - Human Necessities

23

D

A23D 9/00 (2006.01) A23G 1/00 (2006.01) A23G 3/34 (2006.01)

Patent

CA 2079723

Fats that consist predominantly of triglycerides, capable of crystallization in the .beta.-crystal form can be stabilized in their .beta.l-crystal form by the external addition of an effective amount of SSO and/or S3-triglycerides (S= sat. fatty acids C10-C24; 0= oleic acid). This way tempering of the fats is no longer required.

Corps gras, constitués principalement de triglycérides, cristallisables sous forme bêta et pouvant être stabilisés sous leur forme de cristal bêta-1 par addition externe d'une quantité efficace de SSO et (ou) de triglycérides S3 (S = acide gras saturé C10-C24; 0 = acide oléique). Cela élimine la nécessité de décongeler partiellement les corps gras.

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