Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Unilever NV
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Unilever NV
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Filing date
Publication date
Application filed by Unilever NVfiledCriticalUnilever NV
Priority to ES400164ApriorityCriticalpatent/ES400164A3/en
Publication of ES400164A3publicationCriticalpatent/ES400164A3/en
A process for the preparation of a suitable fat composition for replacing at least a part of the cocoa butter in chocolate and other confectionery types that normally contain cocoa butter, characterized in that the galam butter is separated by dry distillation or wet to give a fraction with an iodine value not higher than 80 and a dilation not lower than 1900 at 20ºC or lower than 1500 at 35º c, and then mixing the fraction of galam butter (b) with (a) palm oil or a fraction thereof with an iodine number of at least 25 and a dilation not greater than 600 at 35º c. (Machine-translation by Google Translate, not legally binding)
ES400164A1972-02-251972-02-25A procedure for the preparation of a fat composition. (Machine-translation by Google Translate, not legally binding)
ExpiredES400164A3
(en)
Improvements in the procedures for the obtaining of fat compositions intended for the manufacture of chocolate products. (Machine-translation by Google Translate, not legally binding)
PROCESS FOR THE PREPARATION OF A VEGETABLE FAT MIXTURE SUITABLE FOR CONTAINING IN CANDIES, AS WELL AS MOLDED CANDIES OBTAINED UNDER THE APPLICATION OF THIS FAT MIXTURE.
A procedure for the preparation of a hard grease with improved dilatation properties for use in preparation of confiteria products. (Machine-translation by Google Translate, not legally binding)
Rod or manual support with projections and depressions that allow the internal support of ice cream called "popsicles" candy called "lollipops" or any other edible dough (Machine-translation by Google Translate, not legally binding)