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Temperature tolerance chocolate spread or filling and preparation method
专利权人:
LODERS CROKLAAN B.V.
发明人:
HELGA MANSON,KRISHNADATH BHAGGAN
申请号:
BR112018006147
公开号:
BR112018006147A2
申请日:
2016.09.15
申请国别(地区):
BR
年份:
2018
代理人:
摘要:
The present invention relates to a kind of chocolate spread or chocolate filling compositions, and following ingredient is selected from it includes one or more:Fibert sauce, cocoa butter, cocoa mass, cocoa power, butterfat, milk powder, vanilla and lecithin;2 weight % are to the fat composition of 40 weight %;30 weight % are to the sugar of 50 weight %;Wherein described fat composition includes at least intersterification shea butter of 40 weight % and the optionally at most liquid vegetable oil of 60 weight %;Wherein by whole C12 to C20 fatty acids present in the intersterification shea butter, the oleic acid content of the intersterification shea butter is at least 50 weight %, and stearic acid content is at least 25 weight %, and the solid fats content of wherein described intersterification shea butter is at least 10% at 10 DEG C, at 20 DEG C is at least 6% and is at least 3% at 30 DEG C.
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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