US4234618A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Lipoidal compositions, hard butter components, and improvement in process for making the latter
Assignee: Durkee Industrial Foods Corp
•
Filing: 1978-06-05
•
Granted: 1980-11-18
•
Expires: 1998-06-05
Abstract
Abstract An inventive composition has a fat fraction comprising about 15-40 parts cocoa butter, about 0-25 parts butterfat, with the sum of the parts of cocoa butter and butterfat being not substantially in excess of about 40, and about 60-85 parts of a confectioner's hard butter. Such hard butter is essentially all 16-18 carbon atom triglycerides, is chemically quite dissimilar from cocoa butter, and has an SFI profile and melting characteristic somewhat higher than cocoa butter. Surprisingly, such hard butter is a fine replacement fat for cocoa butter, particularly when the composition contains some butterfat. The present invention is also directed to finished confectionery food compositions employing the subject inventive composition.
Inventors
- 👤 James J. Jasko
- 👤 Richard J. Zielinski
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 02:40
CPC Classifications
A; A23; A23G; A23G1/00; A23G1/30; A23G1/32; A23G1/36; A23G1/38; A23G1/56; C; C11; C11B; C11B7/00; C11B7/0008; A23G2200/00; A23G2200/08
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
127 words
A composition comprising: about 15-40 parts cocoa butter; about 0-25 parts butterfat, the sum of the parts of said cocoa butter and of said butterfat being not in excess of about 40; and about 60-85 parts of confectioner's hard butter having the following characteristics; at least about 96% C 16-18 triglycerides with about 40-50% by weight of the total combined acids being unsaturated acids in the trans configuration, a substantial proportion of the remaining acids being also unsaturated and in the cis configuration, an SFI profile of 78-85% at 50° F. and at 70° F., 70-80% at 80° F., 31-45% at 92° F., a maximum of 3% at 100° F., and zero at 110° F.; and a Mettler Dropping Point between about 36° and about 39° C.
Claim 2
Dependent Claim
127 words
A composition comprising: about 15-40 parts cocoa butter; about 0-25 parts butterfat, the sum of the parts of said cocoa butter and of said butterfat being not in excess of about 40; and about 60-85 parts of confectioner's hard butter having the following characteristics; at least about 96% C 16-18 triglycerides with about 40-50% by weight of the total combined acids being unsaturated acids in the trans configuration, a substantial proportion of the remaining acids being also unsaturated and in the cis configuration, an SFI profile of 78-85% at 50° F. and at 70° F., 70-80% at 80° F., 31-45% at 92° F., a maximum of 3% at 100° F., and zero at 110° F.; and a Mettler Dropping Point between about 36° and about 39° C.
Claim 3
Dependent Claim
26 words
The composition of claim 1 which is a food composition wherein there are about 5-20 parts of butterfat furnished by the incorporation of whole milk solids.
Claim 4
Dependent Claim
47 words
The composition of claim 1 which is a food composition wherein the said cocoa butter, said butterfat, said confectioner's hard butter, and about 1-2 parts of lecithin is about 30-35% of the composition, and the remainder comprises functional amounts of sucrose, cocoa fiber, flavorant, and sodium chloride.
Claim 5
Dependent Claim
34 words
The composition of claim 3 wherein the sucrose constitutes about 40-55%, and at least part of said cocoa fiber and said cocoa butter are furnished by the inclusion of chocolate liquor in said composition.
Claim 6
Dependent Claim
14 words
The composition of claim 2 wherein cocoa fiber constitutes about 5-20% of the composition.
Claim 7
Dependent Claim
89 words
Confectioner's hard butter comprises: at least about 96% C 16-18 triglycerides with about 40-50% by weight of the total combined acids being unsaturated acids in the trans configuration, a substantial proportion of the remaining acids being also unsaturated and in the cis configuration; said hard butter having an SFI profile of 78-85% at 50° F. and at 70° F., 70-80% at 80° F., 31-45% at 92° F., 3% maximum at 100° F., and zero at 110° F.,; and a Mettler Dropping Point between about 36° and about 39° C.
Claim 8
Dependent Claim
89 words
Confectioner's hard butter comprises: at least about 96% C 16-18 triglycerides with about 40-50% by weight of the total combined acids being unsaturated acids in the trans configuration, a substantial proportion of the remaining acids being also unsaturated and in the cis configuration; said hard butter having an SFI profile of 78-85% at 50° F. and at 70° F., 70-80% at 80° F., 31-45% at 92° F., 3% maximum at 100° F., and zero at 110° F.,; and a Mettler Dropping Point between about 36° and about 39° C.
Claim 9
Dependent Claim
28 words
The hard butter of claim 6 derived by fractionation from hydrogenated cottonseed oil whose triglycerides have about 35 to 60% of their fat-forming acids in a trans configuration.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1983-11-18 | 1984-05-19 | 1984-11-18 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-11-18 | 1988-05-19 | 1988-11-18 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-11-18 | 1992-05-19 | 1992-11-18 | $7700.00 | Window Closed / Lapsed |