| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B7-0075
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-38 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 |
| filingDate |
2010-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f503eeddc040a470024837a29ca2b35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8876e0c8e6395c8d8d17f73b9e0f2d2e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57d42669e28daf7e0b341ec3675c46a6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ed42e82582f36662f2cf50e472cf9ee
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4bb2f9c0bed64f1d9710890f389c0ea
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a626fbf0fda0c917b527f33457f4cc17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8797a8ce4992ab8a7a50b299c743f66a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3104d3510cef238e6866a4e6ebbd3548
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd246e8f600ce28bffca53f7f0dce0ec |
| publicationDate |
2012-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2508079-A1 |
| titleOfInvention |
Fats and oils for replacing cocoa butter for chocolate, and chocolate composition containing same |
| abstract |
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. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6130981-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016208637-A1 |
| priorityDate |
2009-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |