[go: up one dir, main page]

IE40474B1 - Fatty substances of quasi-vitreous structure, and process for the structural nmodification of fatty substances in the solid state - Google Patents

Fatty substances of quasi-vitreous structure, and process for the structural nmodification of fatty substances in the solid state

Info

Publication number
IE40474B1
IE40474B1 IE3975A IE3975A IE40474B1 IE 40474 B1 IE40474 B1 IE 40474B1 IE 3975 A IE3975 A IE 3975A IE 3975 A IE3975 A IE 3975A IE 40474 B1 IE40474 B1 IE 40474B1
Authority
IE
Ireland
Prior art keywords
fatty
gum
fatty substances
quasi
constituents
Prior art date
Application number
IE3975A
Other versions
IE40474L (en
Original Assignee
Cousin Charles
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 Cousin Charles filed Critical Cousin Charles
Publication of IE40474L publication Critical patent/IE40474L/en
Publication of IE40474B1 publication Critical patent/IE40474B1/en

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
    • A23G1/38—Cocoa butter substitutes
    • 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
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • 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
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Manufacturing Of Micro-Capsules (AREA)

Abstract

1496213 Fatty substance C COUSIN and P CAVROY 7 Jan 1975 [14 Jan 1974] 633/75 Heading C5C A fatty substance comprises (a) substantially dry, fatty constituents which are glyceridic esters of fatty organic acids, some of the constituents being solids normally crystallizable at ambient temperature and the remainder being oils liquid at ambient temperature and (b) 0 01 to 1 5 wt. per cent based on the fatty substance of dry vegetable gum mechanically dispersed throughout the fatty constituents to give a quasi-vitreous structure (defined). The gum may be guaranate carraghenate, alginate, carob gum, a pectin, gum arabic or gum tragacanth. The exemplified fatty glyceride is hydrogenated palm oil. [GB1496213A]
IE3975A 1974-01-14 1975-01-08 Fatty substances of quasi-vitreous structure, and process for the structural nmodification of fatty substances in the solid state IE40474B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7401154A FR2282809A1 (en) 1974-01-14 1974-01-14 FAT WITH A QUASI GLASS STRUCTURE, AND PROCESS FOR STRUCTURAL MODIFICATION OF FAT IN A SOLID STATE

Publications (2)

Publication Number Publication Date
IE40474L IE40474L (en) 1975-07-14
IE40474B1 true IE40474B1 (en) 1979-06-06

Family

ID=9133439

Family Applications (1)

Application Number Title Priority Date Filing Date
IE3975A IE40474B1 (en) 1974-01-14 1975-01-08 Fatty substances of quasi-vitreous structure, and process for the structural nmodification of fatty substances in the solid state

Country Status (16)

Country Link
JP (1) JPS5817798B2 (en)
AT (1) AT349867B (en)
BE (1) BE824057A (en)
CA (1) CA1066127A (en)
CH (1) CH603064A5 (en)
DE (1) DE2501082C2 (en)
DK (1) DK5875A (en)
ES (1) ES433793A1 (en)
FR (1) FR2282809A1 (en)
GB (1) GB1496213A (en)
IE (1) IE40474B1 (en)
IT (1) IT1033115B (en)
LU (1) LU71580A1 (en)
MY (1) MY8100038A (en)
NL (1) NL163947C (en)
SU (1) SU651651A3 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1080539A (en) 1975-08-18 1980-07-01 William L. Baugher Gelatinized fat particles
GB1573210A (en) * 1976-11-04 1980-08-20 Lester & Co Cocoa butter substitue
FR2455859A1 (en) * 1979-05-07 1980-12-05 Financa Ste Civile Particulier Reducing setting time of chocolate etc. - by seeding witha similar set substance contg. dried gum
JPS61134431U (en) * 1985-02-13 1986-08-21

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE381323A (en) *
AT146834B (en) * 1935-10-09 1936-08-25 Hans Fritz Process for making a chocolate.
DE1205807B (en) * 1954-11-16 1965-11-25 Unilever Nv Process for making margarine

Also Published As

Publication number Publication date
CH603064A5 (en) 1978-08-15
ATA19675A (en) 1978-09-15
BE824057A (en) 1975-07-02
IE40474L (en) 1975-07-14
DE2501082C2 (en) 1981-10-29
GB1496213A (en) 1977-12-30
NL7500254A (en) 1975-07-16
NL163947B (en) 1980-06-16
DK5875A (en) 1975-09-15
JPS5817798B2 (en) 1983-04-09
ES433793A1 (en) 1977-04-01
JPS50102603A (en) 1975-08-14
AT349867B (en) 1979-04-25
DE2501082A1 (en) 1975-07-17
MY8100038A (en) 1981-12-31
LU71580A1 (en) 1975-12-09
CA1066127A (en) 1979-11-13
FR2282809B1 (en) 1978-03-31
IT1033115B (en) 1979-07-10
FR2282809A1 (en) 1976-03-26
NL163947C (en) 1980-11-17
SU651651A3 (en) 1979-03-05

Similar Documents

Publication Publication Date Title
ATE260574T1 (en) METHOD FOR PRODUCING SOFT KERNELS IN FOODS
AU555940B2 (en) Compositions containing fatty substances
IE35950L (en) Confectioner's butter
KR880013462A (en) Tempering accelerator and its use
CA2150809A1 (en) Flaky pie shells that maintain strength after filling
KR910000031A (en) Fresh cream-containing chocolate and its manufacturing method
EP0245076A3 (en) Edible fats
IE40474B1 (en) Fatty substances of quasi-vitreous structure, and process for the structural nmodification of fatty substances in the solid state
KR850003663A (en) Starch-containing food emulsifier composition
MY105499A (en) Process for producing salad oil.
IE35861L (en) Interesterification process
GB990401A (en) Crystallization process
EP0328230A3 (en) Method for the modification of fats and oils
IL57426A (en) Production of a liquid edible oil from fatty materials having a high content of saturated fatty acids and the oil produced thereby
JPS5529983A (en) Edible chewing candy having elasticity
JPS5450008A (en) Preparation of oil for roasting on hot plate
KR880002459A (en) Manufacturing method of coffee cream substitute
NIIYA et al. Melting Point of Edible Solid Fats. III. Open-tube Melting Point of Laurine oil
JPS5672651A (en) Fats and oils for spray
JPS57181649A (en) Improvement of drying of fats and oils for covering ice cream
Rhodes et al. Effect of various carbon pigments upon rate of oxidation of linseed oil
CA882660A (en) Therapeutic composition based on an admixture of acetylsalicylic acid and of vegetable oil unsaponifiable matters
IE37507L (en) Interesterification of glycerides
KR890009299A (en) Manufacturing method of sweet spread
AU464122B2 (en) Composition of matter with low cholesterol content and containing wool grease alcohols as major component and method