| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-08 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q1-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B7-0016
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-922
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-38 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
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/A23G1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q1-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-92
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-56 |
| filingDate |
1986-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c63f572691389e60314c60a7c01228ee
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c9d9bce83b9e1a7c8f319fec173849e7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_614188479a6b626d5fda3270a2820a0e |
| publicationDate |
1987-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
GB-2177107-A |
| titleOfInvention |
A process for treating cocoa butter |
| abstract |
To be able to use cocoa butter (CB) having a low solidification point in confectionery and chocolate manufacture, it is subjected to fractional crystallization with hexane (H) under the following conditions: (i) CB is mixed with H in a 1:2-10 ratio, (ii) the mixture is cooled to 0 DEG to - 10 DEG and held for at least 6 hours before (iii) fractionation into stearin and olein fractions. The stearin obtained may be mixed with starting cocoa butter to improve its physical properties or may be used on its own or even in admixture with directly useable cocoa butter for making chocolate unaffected by hot and/or tropical climates. In admixture with a palm mid fraction, it represents a fat equivalent to cocoa butter. The olein may be used in fillings for pastries or chocolates or in spreading pastes or even in cosmetic products. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6818238-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5069915-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0441992-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6610343-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H03146594-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-643249-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-626710-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2508078-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0424997-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2508078-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0424997-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9319077-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2808431-A1 |
| priorityDate |
1985-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |