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FATS FOR REPLACEMENT OF COCOA BUTTER FOR USE OF CHOCOLATE AND COMPOSITIONS FOR CHOCOLATE COMPRISING THEM
FATS FOR REPLACEMENT OF COCOA BUTTER FOR USE OF CHOCOLATE AND COMPOSITIONS FOR CHOCOLATE COMPRISING THEM
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机译:代替巧克力的可可脂的脂肪以及包含它们的巧克力的组合物
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摘要
PURPOSE: Cocoa butter substitute fat for chocolate, and a chocolate composition containing thereof are provided to secure the texture, the quality, the functionality, and to storage property of the chocolate composition. CONSTITUTION: Cocoa butter substitute fat for chocolate is obtained by the following steps: fractionizing vegetable oil and fat; mixing the vegetable oil and fat with a stearic acid derivative to obtain raw material oil; and enzyme trans-esterificating the raw material oil for 1~30hours at 30~60deg C. The vegetable oil and fat and the stearic acid derivative are mixed in a weight ratio of 1:0.5~10.
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