Abstract: A method of preparing a cocoa butter substitute comprises preparing a fat A having more than 40% by weight of C.sub.16 and C.sub.18 fatty acids and selected from shea butter, mango kernel fat, Borneo tallow, sal, kokum and mahua, mixing the fat A with palm oil, and fractionating this mixture in a solvent medium, wherein the mixture contains 35 to 45 parts of fat A with 65 to 55 parts by weight of a palm oil fraction B containing more than 50% by weight of triglycerides of the palmitic-oleic-palmitine (POP) type and less than 1% by weight of trisaturated triglycerides.
Type:
Grant
Filed:
October 15, 1980
Date of Patent:
September 7, 1982
Assignee:
Blohorn, S.A.
Inventors:
David J. Pairaud, Sandro Musso, Catherine Bouvron nee Ferrenbach, Xavier J. M. Pages-Xatart Pares