Confectionary fat composition and method for producing the same
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United States of America Patent
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Apr 25, 1995
Grant Date -
N/A
app pub date -
Feb 11, 1993
filing date -
Feb 20, 1992
priority date (Note) -
Expired
status (Latency Note)
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Abstract
The confectionary fat composition according to the present invention comprises from 20 to 80% by weight of deodorized cocoa butter and from 20 to 80% by weight of hardened fat(s) having a melting point of 45.degree. C. or lower. The method for producing the confectionary fat composition according to the present invention comprises melt-mixing from 20 to 80% by weight of deodorized cocoa butter with from 20 to 80% by weight of hardened fat(s) having a melting point of 45.degree. C. or lower and then rapidly cooling and kneading the obtained mixture.
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