摘要 |
<p>A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolate products with adequate texture, gloss, and melting profile characteristics, and a good speed of crystallization during a cooling process without tempering.</p> |
申请人 |
CRUZ, ADRIANA, FERNANDA;ALVAREZ, CARLOS, ANDRES |
发明人 |
CRUZ, ADRIANA, FERNANDA;ALVAREZ, CARLOS, ANDRES |