method, lecithin standardization method, and method for improving the rheology of a fat-containing confectionery

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专利权人:

ARCHER DANIELS MIDLAND COMPANY

发明人:

BRUCE SEBREE,SHIREEN BASEETH,SWAPNIL JADHAV

申请号：

BR112017011625

公开号：

BR112017011625A2

申请日:

2015.12.02

申请国别(地区):

BR

年份:

2018

代理人:

摘要：

The present invention is directed towards methods of improving the interfacial activity of lecithin. Methods of standardizing lecithin are further disclosed. The present invention is also directed towards methods of improving chocolate rheology. Additionally, the present invention is directed towards methods of improving a characteristic of a lecithin-containing composition.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/