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fat and oil composition for chocolate and confectionery
专利权人:
CJ CHEILJEDANG CORPORATION
发明人:
MI-JUNG KIM
申请号:
BR112012013454
公开号:
BR112012013454A2
申请日:
2009.12.16
申请国别(地区):
BR
年份:
2019
代理人:
摘要:
The present invention relates to a replacement fat for cocoa butter for chocolate and confectionery, which is prepared by a method including: fractionating a vegetable fat; preparing a raw material fat by mixing the fractionated vegetable fat with a fatty acid derivative; and enzymatically transesterifying the raw material fat. The replacement fat for cocoa butter includes POS and SOS at a weight ratio of 1:1 to 2:1. The replacement fat for cocoa butter has an SFC curve with a steep slope specific to cocoa butter due to a high POS content similar to the triglyceride composition of natural cocoa butter. Thus, the replacement fat smoothly melts in the mouth and may be used as a cocoa butter equivalent having soft texture. Thus, the replacement fat for cocoa butter replaces natural cocoa butter for chocolate or confectionery coating, thereby providing chocolate having the same quality as chocolate using cocoa butter.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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