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PROCEDURE FOR ACHIEVING BLOOM-AFFORDABLE COMPONENTS FOR CONFECTURE PRODUCTS
PROCEDURE FOR ACHIEVING BLOOM-AFFORDABLE COMPONENTS FOR CONFECTURE PRODUCTS
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机译:实现食用产品的价格合理的组件的步骤
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摘要
The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at least 40% by weight of mono unsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, where P equals palmityl, St equals stearyl and O equals oleyl, the deodorizing taking place for at least 60 minutes at a temperature of at least 220° C.
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