Method for obtaining bloom-retarding components for confectionary products

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United States of America Patent

PATENT NO 11039627
APP PUB NO 20150296830A1
SERIAL NO

14441224

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Abstract

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The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at least 40% by weight of mono unsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, where P equals palmityl, St equals stearyl and O equals oleyl, the deodorizing taking place for at least 60 minutes at a temperature of at least 220° C.

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Patent Owner(s)

Patent OwnerAddress
AAK DENMARK A/S8000 AARHUS C

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Juul, Bjarne Aarhus, DK 15 22

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