PURPOSE:To efficiently obtain a substitute fat for cacao butter, by reacting lipase having specificity for the 1,3-positions with a specific fat or oil to hydrolyze the fat or oil and carrying out resynthesis by ester interchange. CONSTITUTION:Lipase having specificity for the 1,3-positions is ...
PURPOSE:To efficiently obtain a substitute fat for cacao butter, by reacting lipase having specificity for the 1,3-positions with a specific fat or oil to hydrolyze the fat or oil and carrying out resynthesis by ester interchange. CONSTITUTION:Lipase having specificity for the 1,3-positions is ...
Vitamin A Uptake Cells Distributed in the Liver and Other Organs of the Rat The 'fat-storing cell' discovered in the liver by ITO (1951) has been considered as specific to this organ. In the present study, the three light microscopic criteria of the cell, i.e., (1) occurrence of ...
Cacao butter substitute for use in chocolate mfr. - comprising a tri:glyceride compsn. having good melting behaviour and rapid drying property 发明人: TOYOSHIMA,YASUO;ITO,TADASU;MARUZENI,SHOJI;YASUDA,NOZOMI;TERADA,KIMIO 申请人: 申请日期: 1978-09-14 申请公布日期: 1980-03-27 代理机构: 代理...
1. Deputy President Fong Chee Fun will act as substitute for the president. 2. Some producers currently use cocoa butter substitute processed with edible lipids instead of cocoa butter made from cacao. 3. You can substitute the butter by drizzling some good extra virgin olive oil on the pumpki...
CACAO BUTTER-SUBSTITUTE COMPOSITION 专利名称：CACAO BUTTER-SUBSTITUTE COMPOSITION 发明人：TANAKA YUKITAKA,OMURA HISAO,IRINATSU YUUICHI,KOBAYASHI TAKASHI,NOGUCHI AIKO 申请号：JP6026785 申请日：19850325 公开号：JPS61219338A 公开日：19860929 专利内容由知识产权出版社提供 摘要：PURPOSE:To provide the titled ...
United States Patent US4199611 Note: If you have problems viewing the PDF, please make sure you have the latest version ofAdobe Acrobat. Back to full text
When used in chocolate mfr., the chocolate contains 80-95% of natural cocoa butter and 5-20% of the above substitute. The simple process enables a substitute with physical properties extremely close and physical chemical properties very close to those of natural cocoa butter. 展开 ...
The invention relates to a gelatin substitution product, characterized in that it contains essentially a vegetable fat, in particular in that it contains essentially cocoa butter. A
cocoa butter substituteCurrent status and future prospects of cocoa biotechnology are reviewed. Potential for improving and modifying cocoa bean yield and ... N Gotsch - 《Biotechnology Advances》 被引量: 18发表: 1997年 Carob as cocoa substitute: a review on composition, health benefits and food ...