Tempering accelerator and use thereof in chocolate
AssigneeFuji Oil Company, Limited
InventorsNobuo Sagi, Hiroyuki Mori
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Abstract
A powdery tempering accelerator which comprises a powder of stable crystals of a fat or oil composed of as a main component a 1,3-saturated-2-unsaturated triglyceride the total carbon atoms of the constituent fatty acid residues of which are 50 to 56. A method for using thereof in chocolate is also disclosed.
Claims4
A powdery tempering accelerator for chocolate which comprises a powder of stable crystals of a fat or oil composed of not less than 50% by weight of a 1,3-saturated-2-unsaturated triglyceride,
- wherein the triglyceride has constituent fatty acid residues which have a total number of carbon atoms of from 50 to 56, and
- wherein the powder has an average particle size of not more than 500.mu..
A method for using a tempering accelerator in chocolate production which comprises adding a tempering accelerator to a molten mixture of chocolate ingredients,
- the tempering accelerator comprising powder particles of stable crystals of a fat or oil composed of not less than 50% by weight of a 1,3-saturated-2-unsaturated triglyceride,
- the triglyceride having constituent fatty acid residues which have a total number of carbon atoms of from 50 to 56,
- the powder particles having an average particle size of not more than 500.mu. and being added in an amount of from 0.005 to 10% by weight of the weight of said stable crystals based on the total amount of the fat content in said mixture of chocolate ingredients,
- wherein the tempering accelerator is added to the molten chocolate ingredients during a cooling step thereof and at a temperature lower than 40.degree. C. so as to prevent melting of the powder particles and no reheating is conducted.
Dependencies are inferred from the claim text.