Composition and coated bakery products
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Jun 24, 2008
Grant Date -
Apr 27, 2006
app pub date -
Oct 26, 2004
filing date -
Oct 26, 2004
priority date (Note) -
In Force
status (Latency Note)
Importance
Abstract
A composition which is suitable as a replacement for chocolate comprises: at least one ingredient selected from the group consisting of cocoa-derived materials and sugars; and at least 25% by weight of a fat phase, said fat phase comprising at least 60% by weight of the fat phase of a triglyceride mixture of the (H2M+M2H) type, wherein H is selected from saturated fatty acids having at least 16 carbon atoms and monounsaturated fatty acids having 18 carbon atoms and M is selected from saturated fatty acids having from 8 to 14 carbon atoms, and the triglyceride mixture comprises said monounsaturated fatty acids having 18 carbon atoms at a level of between 3 and 25% by weight based on total fatty acids. The composition may be used to coat bakery products.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully