Substitute composition for cocoa butter

• US 4,705,692 A
• Filed: 03/03/1987
• Issued: 11/10/1987
• Est. Priority Date: 03/11/1986
• Status: Expired due to Term

• Current Assignee: KAO Corporation
• Original Assignee: KAO Corporation
• Inventors: Tanaka, Yukitaka, Kobayashi, Takashi, Irinatsu, Yuichi, Noguchi, Aiko
• Primary Examiner(s): Jones, Raymond N.
• Assistant Examiner(s): Callahan, Celine
• Application Number:
  US07/021,110
• Time in Patent Office: 252 Days
• Field of Search: 426/607
• US Class Current: 426/607
• CPC Class Codes: A23D 9/00 Other edible oils or fats, e.g. shortenings, cooking oils
• CPC Class Codes: A23G 1/38 Cocoa butter substitutes
• CPC Class Codes: A23G 1/56 making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb, A23G1/305 takes precedence
• CPC Class Codes: A23G 2200/08 containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Abstract

A substitute composition for cocoa butter comprises 5 to 60% by weight of an oleaginous composition (A) and 40 to 95% by weight of another oleaginous composition (B),

(A) an oleaginous composition which comprises 40 to 100% by weight of mixed acid triglyceride(s) containing 15 to 70% by weight of saturated fatty acid(s) having 20 to 24 carbon atoms and 20 to 60% by weight of unsaturated fatty acid(s) having 16 to 22 carbon atoms as constituent fatty acids and containing at least one saturated fatty acid residue having 20 to 24 carbon atoms and at least one unsaturated fatty acid residue having 16 to 22 carbon atoms per molecule; and

(B) an oleginous composition which contains at least 70% by weight of 1,3-disaturated-2-oleoylglycerols comprising 1,3-dipalmitoyl-2-oleoylglycerol, 1-palmitoyl-2-oleoyl-3-stearoylglycerol and 1,3-distearoyl-2-oleoylglycerol and shows a weight ratio of stearic acid to palmitic acid in the constituent fatty acid residues of 1.5:1 to 6.0:1.

Claims

1. A substitute composition for cocoa butter which comprises 5 to 60% by weight of an oleaginous composition (A) and 40 to 95% by weight of another oleaginous composition (B) each as specified hereinbelow;

(A) an oleaginous composition which comprises 40 to 100% by weight of mixed acid triglyceride(s) containing 15 to 70% by weight of saturated fatty acid(s) having 20 to 24 carbon atoms and 20 to 60% by weight of unsaturated fatty acid(s) having 16 to 22 carbon atoms as constituent fatty acids and containing at least one saturated fatty acid residue having 20 to 24 carbon atoms and at least one unsaturated fatty acid residue having 16 to 22 carbon atoms per molecule; and

(B) an oleaginous composition which contains at least 70% by weight of 1,3-disaturated-2-oleoylglycerols comprising 1,3-dipalmitoyl-2-oleoylglycerol, 1-palmitoyl-2-oleoyl-3-stearoylglycerol and 1,3-distearoyl-2-oleoylgylcerol and shows a weight ratio of stearic acid to palmitic acid in the constituent fatty acid residues of 1.5;

1 to 6.0;

1.