Glyceride composition for use as coating fat
作者： Imro 't Zand , Hendrikus Slager
DOI:
关键词: Weight based dosing 、 Unsaturated fatty acid 、 Coating 、 Glyceride 、 Chemistry 、 Chromatography 、 Triglyceride content 、 Saturated fatty acid 、 Residue (chemistry)
摘要: A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the comprises: SSS in an amount from 10 to 20%; SUS 25 65%; SSU 20 50%; SU2 less than 15%; and S2U greater 70%; wherein: weight ratio SUS:SSU is 0.5: 1 3.0:1; S saturated fatty acid residue having 12 24 carbon atoms; U unsaturated all percentages are by based on total present composition.
lens.org参考文章(26)
Tsugio Nishimoto, Naosuke Takeda, Miho Hayashi, Shuichi Yamaguchi, Process for preparing a fat for preventing fat blooming of chocolate ,(1996)
Edward T Huxel, Method of dry fractionation to reduce trans double bonds in vegetable oils ,(2003)
Jeroen Nicolaas M. van Straalen, Helga Gerda A. Manson nee van der Struik, Frederick William Cain, Frozen or chilled confectionery products ,(1996)
Harold Kazier, Gerald Patrick McNeill, Frederick William Cain, Frying fats and oils ,(2004)
Frederick William Cain, Stephen Raymond Moore, Behenic-rich triglycerides ,(1995)
Joke Ten-Wolde-Hakvoort, Bettina Schmidle, Franciscus Duurland, Frederick William Cain, Non-temper filling fats ,(1993)
Kazuhisa Yamada, Atsushi Nago, Tadayuki Okada, Hard butter composition and its production ,(2000)
Adrian David Hughes, Bettina Schmidl, Deryck Josef Cebula, Frederick William Cain, Non-temper, confectionery fats ,(1992)
Roberto Buttini, Gianluca Gazzola, Aldo Righi, Margarine-like food composition with reduced fat content ,(2004)
John Hugh Pierce, Paul Thomas Quinlan, Non-tempering confectionary fat ,(1992)