Title: Method for manufacturing cocoa butter equivalent from Chinese tallow fat
Application Number: 85100459 Application Date: 1985.04.01
Publication Number: 1000333 Publication Date: 1986.03.10
Approval Pub. Date: Granted Pub. Date: 1988.03.02
International Classifi-cation: A23D5/00,C11B7/00
Applicant(s) Name: Jiangxi Normal Univ. Address:
Inventor(s) Name: Feng Chunfa
Attorney & Agent: XU CHAOQUN
Abstract:
     Raw material, such as Chinese tallow or animal fat, is fietered to remove impurity, then is forced to basify and wash with water, then crystallization with solvent, filtration for seperation, deodor refrigerating and packing. Thus, effective component is abstracted.The product is similar to natural cocoa butter chemically and physically. Chinese tallow fat resourse is rich in China, with the prodution yield being 8000 T/year. With this invention China may decrease the imported quantity of cocoa bean, and deuelope its food industry.
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