ES400165A3 - 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)
- Google Patents
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)
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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Priority to ES400165ApriorityCriticalpatent/ES400165A3/en
Publication of ES400165A3publicationCriticalpatent/ES400165A3/en
A process for the preparation of a hard fat with improved dilation properties for use in the preparation of confectionery products, whose process is characterized in that at least a part of the cocoa butter is replaced by the fraction of palm oil which is left after at least about 50% of the weight of the palm oil of a fraction of glycerides of low melting point is removed. (Machine-translation by Google Translate, not legally binding)
ES400165A1972-02-251972-02-25A 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)
ExpiredES400165A3
(en)
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)
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)
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)
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)
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)