Hard butter composition

• US 4,882,192 A
• Filed: 03/31/1988
• Issued: 11/21/1989
• Est. Priority Date: 04/03/1987
• Status: Expired due to Fees

• Current Assignee: Fuji Oil Company Limited
• Original Assignee: Fuji Oil Company Limited
• Inventors: Yamaguchi, Mayumi, Uchiyama, Tetsuya, Kanegae, Junji, Baba, Hideki, Maeda, Hirokazu, Matsunami, Hidenobu, Ebihara, Yoshitaka
• Primary Examiner(s): Paden, Carolyn
• Application Number:
  US07/176,181
• Time in Patent Office: 600 Days
• Field of Search: 426/601, 426/603, 426/607, 426/33
• 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 1/36 characterised by the fats used containing dairy products A23G1/46
• CPC Class Codes: A23G 1/38 Cocoa butter substitutes

Abstract

A hard butter composition suitable for the production of solid chocolate having soft mouth feel at the beginning of mastication and sharp melting in the mouth, while it can provide sufficient shape retention at an ordinary temperature. The hard butter composition comprises at least 85% by weight of a triglyceride component mainly composed of triglycerides having one unsaturated bond in one molecule and triglycerides having at least three unsaturated bonds in one molecule, and at most 15% by weight of a nontriglyceride component based on the total weight of said composition. SFI of the composition is at most 65% at 5° C., 20 to 55% at 30° C., 2 to 35% at 35° C., at most 3% at 40° C., and difference between SFI at 5° C. and that of 25° C. being at most 15%.

Claims

1. A hard butter composition which comprises at least 85% by weight of a triglyceride component and at most 15% by weight of a non-triglyceride component based on the total weight of said composition;

said triglyceride component containing

(a) at most 5% by weight of tri-saturated glycerides,

(b) 20 to 65% by weight of triglycerides having one unsaturated bond in one molecule,

(c) at most 30% by weight of triglycerides having two unsaturated bonds in one molecule, and

(d) 10 to 70% by weight of triglycerides having at least three unsaturated bonds in one molecule, based on the total amount of said triglyceride component;

said triglycerides having one unsaturated bond in one molecule (b) containing

(i) 50 to 95% by weight of 2-oleo-1,3-distearin,

(ii) at most 20% by weight of 2-oleo-1-palmito-3-stearin,

(iii) at most 30% by weight of 2-oleo-1,3-dipalmitin, and

(iv) at most 20% by weight of 1,2-saturated-3-unsaturated glycerides, based on the total amount of said triglycerides (b);

said triglycerides having two unsaturated bonds in one molecule (c) containing at most 40% by weight of 1-stearo-2,3-diolein based on the total amount of said triglycerides (c); and

SFI of said composition being

at most 65% at 5°

C.,

20 to 55% at 30°

C.,

2 to 35% at 35°

C.,

at most 3% at 40°

C., and

difference between SFI at 5°

C. and that of 25°

C. being at most 15%.