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GB976389A - A process of preparing a fat product which can be used as a filling for bonbons and the like - Google Patents

A process of preparing a fat product which can be used as a filling for bonbons and the like

Info

Publication number
GB976389A
GB976389A GB4490961A GB4490961A GB976389A GB 976389 A GB976389 A GB 976389A GB 4490961 A GB4490961 A GB 4490961A GB 4490961 A GB4490961 A GB 4490961A GB 976389 A GB976389 A GB 976389A
Authority
GB
United Kingdom
Prior art keywords
dipalmitin
oleo
mono
bonbons
filling
Prior art date
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.)
Expired
Application number
GB4490961A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ver Textiel & Oliefabrieken Af
Original Assignee
Ver Textiel & Oliefabrieken Af
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ver Textiel & Oliefabrieken Af filed Critical Ver Textiel & Oliefabrieken Af
Publication of GB976389A publication Critical patent/GB976389A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

A fat composition suitable for use in confectionary fillings (see Division A2) comprises a mixture of (a) mono-oleo-dipalmitin, and (b) cocoa butter, in a weight ratio (a) : (b) of 7 : 3 to 4 : 1. The mono-oleo-dipalmitin is preferably obtained from palm oil, either by pressing or by fractional crystallization from acetone at 5 DEG C. after material separating out at 22 DEG C. has been removed. Specification 827,172 is referred to.ALSO:A fat comprising (a) mono-oleo-dipalmitin is mixed with (b) cocoa butter in a weight ratio (a) : (b) of 7:3 to 4:1 (see Division C5) to provide confectionery fillings, e.g. for bonbons. In examples (2) an imitation hazelnut paste comprises 40% (a), 25% cocoa mass (cocoa butter content about 55%), 25% sugar, and 10% liquid oil; and (3) a filling comprises 40% (a), 20% cocoa mass, 25% sugar and 15% butterfat. Specification 827,172 is referred to.
GB4490961A 1960-12-14 1961-12-14 A process of preparing a fat product which can be used as a filling for bonbons and the like Expired GB976389A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL259018 1960-12-14

Publications (1)

Publication Number Publication Date
GB976389A true GB976389A (en) 1964-11-25

Family

ID=19752757

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4490961A Expired GB976389A (en) 1960-12-14 1961-12-14 A process of preparing a fat product which can be used as a filling for bonbons and the like

Country Status (4)

Country Link
CH (1) CH437993A (en)
DE (1) DE1282430C2 (en)
GB (1) GB976389A (en)
NL (1) NL112765C (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2201878A (en) * 1987-03-13 1988-09-14 United Biscuits Ltd Chocolate coating formulations for baked products
WO2016038155A1 (en) * 2014-09-10 2016-03-17 Generale Biscuit Filling for a bakery or chocolate product

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2256959A1 (en) * 1974-01-04 1975-08-01 Masatoshi Tsuda Copper-base soldering or brazing alloy - contg. zinc manganese and titanium for brazing cutting tools

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB827172A (en) * 1955-02-19 1960-02-03 Unilever Ltd Improvements in or relating to cocoa-butter substitutes
DE1030668B (en) * 1955-02-19 1958-05-22 Unilever Nv Process for the production of a fat to be used instead of cocoa butter

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2201878A (en) * 1987-03-13 1988-09-14 United Biscuits Ltd Chocolate coating formulations for baked products
WO2016038155A1 (en) * 2014-09-10 2016-03-17 Generale Biscuit Filling for a bakery or chocolate product
US10757956B2 (en) 2014-09-10 2020-09-01 Generale Biscuit Filling for a bakery or chocolate product
US11178886B2 (en) 2014-09-10 2021-11-23 Generale Biscuit Filling for a bakery or chocolate product
US11800878B2 (en) 2014-09-10 2023-10-31 Generale Biscuit Filling for a bakery or chocolate product

Also Published As

Publication number Publication date
NL112765C (en)
DE1282430C2 (en) 1977-06-16
DE1282430B (en) 1968-11-07
CH437993A (en) 1967-06-15

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