# US 2014/0193567 A1 · Hard butter

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- Number: US 2014/0193567 A1
- Document ID: US20140193567A1
- Status: Published application
- Kind: A1
- Application number: 14/240,206
- Filed: 2012-08-21
- Published: 2014-07-10
- Earliest claimed: 2011-08-22
- Assignees: Kao Corporation
- Inventors: Rika Homma; Yoshihide Asabu
- Web page: https://patentgrep.com/patent/US20140193567A1

## CPC

- A23G 1/38: Cocoa butter substitutes
- A23D 9/007: characterised by ingredients other than fatty acid triglycerides
- A23D 9/013: Other fatty acid esters, e.g. phosphatides
- A23G 1/305: {Products for covering, coating, finishing or decorating}
- A23G 1/36: characterised by the fats used (containing dairy products A23G1/46)
- A23G 3/40: characterised by the fats used (containing dairy products A23G3/46)
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C)

## Abstract

Provided is a hard butter, comprising 55 mass % or more of diacylglycerols satisfying the following (1) and (2): (1) 70 to 99 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; and (2) 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.

## Claims

### Claim at position 1

1-9. (canceled)

### Claim 10

A hard butter, comprising 55 mass % or more of diacylglycerols satisfying at least (1) and (2):
(1) 70 to 100 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; and
(2) 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.

### Claim 11 (depends on 10)

The hard butter according to claim 10, wherein the diacylglycerols satisfy at least (1) and (2):
(1) 70 mass % or more and 100 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and
(2) 1 mass % or more and 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.

### Claim 12 (depends on 10)

The hard butter according to claim 10, wherein the diacylglycerols satisfy at least (1) and (2):
(1) 70 mass % or more and 99 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and
(2) 5 mass % or more and 30 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.

### Claim 13 (depends on 10)

The hard butter according to claim 10, wherein the diacylglycerols satisfy at least (1) and (2):
(1) 75 mass % or more and 99 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and
(2) 5 mass % or more and 25 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.

### Claim 14 (depends on 10)

The hard butter according to claim 10, wherein the diacylglycerols satisfy at least (1) and (2):
(1) 85 mass % or more and 99 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and
(2) 15 mass % or more and 25 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.

### Claim 15 (depends on 10)

The hard butter according to claim 10, further satisfying (3):
(3) 25 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols.

### Claim 16 (depends on 15)

The hard butter according to claim 15, wherein the diacylglycerols satisfy (3):
(3) 20 mass % or less of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols.

### Claim 17 (depends on 15)

The hard butter according to claim 15, wherein the diacylglycerols satisfy (3):
(3) 0.1 mass % or more and 5 mass % or less of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols.

### Claim 18 (depends on 10)

The hard butter according to claim 10, further satisfying (4):
(4) 25 mass % or less of a diunsaturated diacylglycerol (UU) in the diacylglycerols.

### Claim 19 (depends on 18)

The hard butter according to claim 18, wherein the diacylglycerols satisfy (4):
(4) 0.5 mass % or more and 10 mass % or less of the diunsaturated diacylglycerol (UU) in the diacylglycerols.

### Claim 20 (depends on 10)

The hard butter according to claim 10, wherein a content of the diacylglycerols is 80 mass % or more and 95 mass % or less.

### Claim 21 (depends on 10)

The hard butter according to claim 10, wherein a total content of saturated fatty acids having 10, 12 and 14 carbon atoms in the constituent fatty acids of the diacylglycerols is 40 mass % or more.

### Claim 22 (depends on 10)

The hard butter according to claim 10, wherein a total content of saturated fatty acids having 10, 12 and 14 carbon atoms in the constituent fatty acids of the diacylglycerols is 60 mass % or more.

### Claim 23 (depends on 10)

The hard butter according to claim 10, wherein a total content of saturated fatty acids having 10, 12 and 14 carbon atoms in the constituent fatty acids of the diacylglycerols is 60 mass % or more and 70 mass % or less.

### Claim 24 (depends on 10)

The hard butter according to claim 10, further comprising from 5 to 49 mass % of triacylglycerols, from 0.01 to 8 mass % of monoacylglycerols, and from 0.01 to 1.5 mass % of free fatty acids, in the hard butter.

### Claim 25 (depends on 10)

The hard butter according to claim 10, wherein the hard butter has a solid fat content at 5° C. of from 60 to 95%.

### Claim 26 (depends on 10)

The hard butter according to claim 10, wherein the hard butter has a solid fat content at 20° C. of from 25 to 65%.

### Claim 27 (depends on 10)

A chocolate, comprising the hard butter according to claim 10.

### Claim 28 (depends on 27)

The chocolate according to claim 27, wherein a content of the hard butter in the chocolate is from 10 to 80%.

### Claim 29 (depends on 27)

The chocolate according to claim 27, further comprising from 1 to 25 mass % of cacao butter.