EP0072212A2
Expired / Lapsed
EP
⏱️ 0.0 years remaining
Edible fat
Assignee: Assunzione O Variazione Mandato modiano & Associat
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Filing: 1982-08-05
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Granted: —
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Expires: 2002-08-05
Abstract
Abstract At least one-third of a confectionery fat with improved aeration characteristics consists of a fractionated palm fat and up to 10% of a hardstock fat with a slip melting point of 40 to 50°C. Preferably the fat comprises a palm mid-fraction, particularly in a cocoabutter substitute composition containing additional vegetable butters, e.g. sal, shea, kokum and illipé fats and their fractions. The hardstock is preferably a hydrogenated vegetable oil or fat fraction. The product is preferably made from a blend of the components of the fat which is then worked and chilled in a scraped surface heat exchanger.
Inventors
- 👤 Karl Josef Skiba
- 👤 Udo Albert Weese
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-10-24 14:22
CPC Classifications
A; A23; A23G; A23G3/00; A23G3/34; A23G3/36; A23G3/40; A23D; A23D9/00; A23D9/02; A23G3/346; A23G3/50; A23G3/52; A23G3/54; A23G2200/00; A23G2200/08
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
76 words
A confectionery fat comprising a blend of vegetable fats at least one-third of which consists of fractionated palm oil, the confectionery fat having a slip melting point of at most 40°C and dilatations at 20°C of at least 300 and at 30°C of at most 750 and characterised by the presence in the blend of hardstock comprising at most 10% of a vegetable fat having a slip melting point of at least 40°C for improving aeration.
Claim 2
Dependent Claim
76 words
A confectionery fat comprising a blend of vegetable fats at least one-third of which consists of fractionated palm oil, the confectionery fat having a slip melting point of at most 40°C and dilatations at 20°C of at least 300 and at 30°C of at most 750 and characterised by the presence in the blend of hardstock comprising at most 10% of a vegetable fat having a slip melting point of at least 40°C for improving aeration.
Claim 3
Dependent Claim
36 words
Fat according to Claim 1 wherein the fractionated palm oil comprises a mid-fraction having an Iodine Value from 33 to 36 and dilatations at 20°C of at least 1400 and at 35°C of at most 150.
Claim 4
Dependent Claim
26 words
Fat according to Claim 1 or 2 wherein the fractionated palm oil comprises an oleine fraction of palm oil obtained by removing an upper-melting fraction therefrom.
Claim 5
Dependent Claim
23 words
Fat according to Claim 1, 2 or 3 wherein the fractionated palm oil consists of a blend of palm mid-fraction and palm oleine.
Claim 6
Dependent Claim
30 words
Fat according to any of the preceding claims wherein vegetable butters are included which constitute with the fractionated palm fat present a blend suitable for use as a cocoabutter substitute.
Claim 7
Dependent Claim
19 words
Fat according to Claim 5 wherein the additional fats comprise shea, aceituno, kokum or illipe fats or fractions thereof.
Claim 8
Dependent Claim
15 words
Fat according to Claim 5 or 6 comprising a cocoabutter substitute containing fractionated palm oil.
Claim 9
Dependent Claim
36 words
Fat according to any of the preceding claims wherein the hardstock fat has an Iodine Value of 40 to 50 and solids content values of 60 to 85 at 20°C and 40 to 55 at 30°C.
Claim 10
Dependent Claim
34 words
Fat according to any of the preceding claims wherein the hardstock comprises an oleine fraction of palm, shea or sal fat fractionated at 0 to 20°C which is hydrogenated using a selective nickel catalyst.
Claim 11
Dependent Claim
41 words
Fat according to Claim 1 comprising a blend of approximately equal parts of mid- and oleine-fractions of palm or shea fat and approximately 5% of palm or shea fat or fractions thereof, hardened to a slip melting point of approximately 45°C.
Claim 12
Dependent Claim
13 words
A confectionery fat substantially as hereinbefore described with reference to the accompanying Example.
Claim 13
Dependent Claim
13 words
A confectionery fat substantially as hereinbefore described with reference to the accompanying Example.
Claim 14
Dependent Claim
17 words
Aerated filling for biscuits and confectionery comprising a fat as claimed in any of the preceding claims.
Claim 15
Dependent Claim
59 words
Method of preparing a confectionery fat as claimed in Claim 1 comprising blending a mixture of the fats containing at least one-third by weight of the fractionated palm fat and up to 10% of a hardstock fat having a slip melting point of 40 to 50°C and working and chilling the melted mixture through a scraped surface heat exchanger.
References Cited (Backward Citations)
No citation records indexed.
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