Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products

Patent 5066510 Issued on November 19, 1991. Estimated Expiration Date:

December 20, 2010. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.

Abstract Claims Description Full Text

Patent References

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2783151

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Method for producing hard butter
Patent #: 4268534
Issued on: 05/19/1981
Inventor: Kawada , et al.

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Inventors

Assignee

The Procter & Gamble Company

Application

No. 630622 filed on 12/20/1990

US Classes:

426/607, Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc.426/601, Fat or oil is basic ingredient other than butter in emulsion form426/613, Having lacteal or egg ingredient or sugar or flavor426/660, Confection426/804LOW CALORIE, LOW SODIUM OR HYPOALLERGIC

Examiners

Primary: Hunter, Jeanette

Attorney, Agent or Firm

Witte; Richard C., Hemingway; Ronald L., Guttag; Eric W.

Foreign Patent References

546643 BE. 03/13/2012
265699 EP. 05/13/1988
816343 GB. 07/13/2012

International Class

A23D 009/02

Abstract

A reduced calorie fat which contains combined MLM and MML triglycerides, combined LLM and LML triglycerides, LLL triglycerides, MMM triglycerides and other triglycerides; wherein M is a C6 to C10 saturated fatty acid residue and L is a C20 to C24 saturated fatty acid residue and a fatty acid composition having: from about 35% to about 60% combined C8 and C10 saturated fatty acids, a ratio of C8 to C10 saturated fatty acids of from about 1:4 to about 4:1, and from about 35% to about 60% behenic fatty acid.

Other References

PCT Application 91/03944 to Givens et al., Published Apr. 4, 1991
Menz, "Polymorphism of Diacid Triglycerides of the Stearic Acid & Behenic Acid Series", Fette Seifen Anstrichmittel, vol. 77, No. 5 (1975), pp. 170-173
Jackson et al., "Polymorphism of 1-Stearyl & 1-Palmityldiacetin", -Dibutyrin-Dicaproin & 1-Stearyldipropionin, J. Am. Chem. Soc., vol. 73, (1951), pp. 4827-4829
Feuge et al., "Dilatometric Properties of Some Butyropalmitins, Butyrostearins, and Acetopalmitins", J. Am. Oil Chem. Soc., vol. 33 (1956), pp. 367-371
Daubert, "Unsaturated Synthetic Glycerides: Unsymmetrical Monoelaidyl-Disaturated and Monosaturated-Dielaidyl Triglycerides," J. Am. Chem. Soc., vol. 66, (1944), pp. 290-292
Wille et al., "Polymorphism of Cocoa Butter," J. Am. Oil Chem. Soc., vol. 43 (1966), pp. 491-496
Chapman et al., "Cocoa Butter and Confectionary Fats: Studies Using Program Temperature X-Ray Diffraction and Differential Scanning Calorimetry," J. Am. Oil Chem. Soc., vol. 48 (1971), pp. 824-830
Vaeck, "Cacao Butter and Fat Bloom", Twenty Years of Confectionary and Chocolate Progress, Chapter 15 (1970) pp. 123-155
Brosio et al., "A Pulsed Low Resolution NMR Study of Crystallization and Melting Processes of Cocoa Butter," J. Am. Oil Chem. Soc., vol. 80 (1980), pp. 78-8