http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2008112162-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-343 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-011 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate | 2006-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2008112162-A |
| titleOfInvention | EMULSIONS FOR COVERINGS OF CONFECTIONERY GOODS |
| abstract | 1. An emulsion comprising an aqueous phase and a fat phase containing at least one emulsifier and at least one temperable fat. ! 2. An emulsion according to claim 1, wherein the fat phase has a low content of partially hydrogenated fats. ! 3. An emulsion according to claim 1, wherein the fat phase has a low content of lauric fats. ! 4. Emulsion according to claim 1, in which the fatty phase does not contain waxes. ! 5. The emulsion of claim 1 wherein the temperable fat is selected from the group consisting of cocoa butter, cocoa butter equivalents, cocoa butter improvers, and combinations thereof. ! 6. The emulsion of claim 5, wherein the cocoa butter equivalents are made from components selected from the group consisting of palm oil, sunflower oil, safflower oil, shea butter (karite), illipa oil, and combinations thereof. ! 7. The emulsion of claim 1 wherein the emulsifier is selected from the group consisting of monoglycerides, diglycerides, polyglycerol polyricinoleate, succinylated monoglyceride, polysorbate 65, acetylated monoglycerides, citric acid ester and monoglycerides, lactic acid esters and monoglycerides, diacetyl tartaric acid ester and mono-/diglycerides, glycerol lactopalmitate, sodium stearoyl-2-lactylate, lecithin, polysorbate 80, sucrose hexaeucerate, sugar esters, and combinations thereof. ! 8. The emulsion of claim 7 wherein the sugar esters are selected from the group consisting of sucrose monostearate, sucrose monopalmitate, sucrose distearate, sucrose dipalmitate, sucrose alkylate, and combinations thereof. ! 9. Emulsion according to claim 1, also containing at least one crystallization agent. ! 10. The emulsion according to claim 9, in which the crystallization agent is selected from |
| priorityDate | 2005-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.