High melting fat composition and process of making
First Claim
1. An edible hard butter composition suitable as a cocoa butter replacement, having improved meltability, lack of waxiness, and overall organoleptic acceptability, blended using a higher melting point fat, as compared to a conventional cocoa butter replacement hard butter, comprising about 95-99% of selectively hydrogenated glyceride oil containing at least about 98% C16 -C18 triglycerides of which between about 8 and 30% is of a C16 fat-forming acid content, having a Solids Fat Index profile of about62-68 at 50°
- F.49-60 at 70°
F.42-56 at 80°
F.22-34 at 92°
F.7-18 at 100°
F., and a Mettler Dropping Point of between about 104° and
109°
F.; and
about 1-5% of at least two lipoidal emulsifiers selected from the group consisting of partial glycerides of higher fatty acids, polyoxyalkylene derivatives of partial glycerides of higher fatty acids, sorbitol and sorbitan esters of higher fatty acids, polyoxyalkylene derivatives of sorbitol and sorbitan esters of higher fatty acids, polyglycerol esters of higher fatty acids, and polyoxyalkylene derivatives of polyglycerol esters of higher fatty acids wherein said higher fatty acids are C8 -C28 fatty acids.
3 Assignments
0 Petitions
Accused Products
Abstract
A composition comprises about 95-99% selectivey hydrogenated fat containing at least about 98% C16 -C18 triglycerides and between about 8% and 30% C16 fat-forming acid content, a Mettler Dropping Point of between about 104° and 109° F., and a Solids Fat Index profile of 62-68 at 50° F., 49-60 at 70° F., 42-56 at 80° F., 22-34 at 92° F., and 7-18 at 100° F.; and about 1-5% of at least two lipoidal emulsifiers therefor. Such composition preferaby is edible and is more organoleptically acceptable than its conventional counterpart having a lower Mettler Dropping Point.
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Citations
13 Claims
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1. An edible hard butter composition suitable as a cocoa butter replacement, having improved meltability, lack of waxiness, and overall organoleptic acceptability, blended using a higher melting point fat, as compared to a conventional cocoa butter replacement hard butter, comprising about 95-99% of selectively hydrogenated glyceride oil containing at least about 98% C16 -C18 triglycerides of which between about 8 and 30% is of a C16 fat-forming acid content, having a Solids Fat Index profile of about
62-68 at 50° - F.
49-60 at 70°
F.42-56 at 80°
F.22-34 at 92°
F.7-18 at 100°
F., and a Mettler Dropping Point of between about 104° and
109°
F.; and
about 1-5% of at least two lipoidal emulsifiers selected from the group consisting of partial glycerides of higher fatty acids, polyoxyalkylene derivatives of partial glycerides of higher fatty acids, sorbitol and sorbitan esters of higher fatty acids, polyoxyalkylene derivatives of sorbitol and sorbitan esters of higher fatty acids, polyglycerol esters of higher fatty acids, and polyoxyalkylene derivatives of polyglycerol esters of higher fatty acids wherein said higher fatty acids are C8 -C28 fatty acids. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8)
- F.
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9. A process for manufacturing an edible hard butter composition suitable as a cocoa butter replacement, having improved meltability, lack of waxiness, and overall organoleptic acceptability, blended using a higher melting point fat, as compared to a conventional cocoa butter replacement hard butter, comprising a selectively hydrogenated glyceride oil and at least two lipoidal emulsifiers therefor, which comprises terminating a selective hydrogenation of a glyceride oil when the Mettler Dropping Point of said glyceride oil is between about 104°
- and 109°
F. to obtain said selectively hydrogenated glyceride oil, said selectively hydrogenated oil containing at least about 98% C16 -C18 triglycerides of which between about 8% and 30% is of a C16 fat-forming acid content, having a Solids Fat Index profile of about62-68 at 50°
F.49-60 at 70°
F.42-56 at 80°
F.22-34 at 92°
F.7-18 at 100°
F.; and
blending with said selectively hydrogenated oil between about 1% and 5% of at least two lipoidal emulsifiers selected from the group consisting of partial glycerides of higher fatty acids, polyoxyalkylene derivatives of partial glycerides of higher fatty acids, sorbitol and sorbitan esters of higher fatty acids, polyoxyalkylene derivatives of sorbitol and sorbitan esters of higher fatty acids, polyglycerol esters of higher fatty acids, and polyoxyalkylene derivatives of polyglycerol esters of higher fatty acids wherein said higher fatty acids are C8 -C28 fatty acids. - View Dependent Claims (10, 11, 12, 13)
- and 109°
Specification
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- Resources
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Current AssigneeDurkee Industrial Foods Corporation
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Original AssigneeSCM Corporation (Heidelberg Materials AG)
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InventorsHerzing, Anthony G., Scarpiello, Daniel A.
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Primary Examiner(s)Yoncoskie, Robert A.
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Application NumberUS05/967,241Time in Patent Office565 DaysField of Search426/607, 426/610US Class Current426/607CPC Class CodesA23D 9/00 Other edible oils or fats, ...A23D 9/013 Other fatty acid esters, e....C11C 3/123 using catalysts based princ...
