PH22018000886U1 - Composition of making cacao (theobroma) butter - Google Patents
Composition of making cacao (theobroma) butterInfo
- Publication number
- PH22018000886U1 PH22018000886U1 PH22018000886U PH22018000886U PH22018000886U1 PH 22018000886 U1 PH22018000886 U1 PH 22018000886U1 PH 22018000886 U PH22018000886 U PH 22018000886U PH 22018000886 U PH22018000886 U PH 22018000886U PH 22018000886 U1 PH22018000886 U1 PH 22018000886U1
- Authority
- PH
- Philippines
- Prior art keywords
- cacao
- theobroma
- butter
- composition
- making
- Prior art date
Links
- 244000299461 Theobroma cacao Species 0.000 title abstract 5
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 title abstract 5
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 title abstract 5
- 235000001046 cacaotero Nutrition 0.000 title abstract 5
- 241000219161 Theobroma Species 0.000 title abstract 3
- 235000014121 butter Nutrition 0.000 title abstract 3
- 239000004615 ingredient Substances 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 230000007407 health benefit Effects 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The utility model discloses cacao (theobroma) butter and production method thereof, which employs cacao beans as the main component of the product and honey, vegetable oil and low fat fresh milk as the ingredients, and the production method comprise the following steps: processing the cacao and mixing the ingredients, etc. The cacao (theobroma) butter provided by the utility model has the advantages in terms of health benefits.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2018/000886U PH22018000886U3 (en) | 2018-09-06 | 2018-09-06 | Composition of making cacao (theobroma) butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH2/2018/000886U PH22018000886U3 (en) | 2018-09-06 | 2018-09-06 | Composition of making cacao (theobroma) butter |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| PH22018000886Y1 PH22018000886Y1 (en) | 2018-12-03 |
| PH22018000886U1 true PH22018000886U1 (en) | 2018-12-03 |
| PH22018000886U3 PH22018000886U3 (en) | 2019-02-27 |
Family
ID=64753947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PH2/2018/000886U PH22018000886U3 (en) | 2018-09-06 | 2018-09-06 | Composition of making cacao (theobroma) butter |
Country Status (1)
| Country | Link |
|---|---|
| PH (1) | PH22018000886U3 (en) |
-
2018
- 2018-09-06 PH PH2/2018/000886U patent/PH22018000886U3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PH22018000886U3 (en) | 2019-02-27 |
| PH22018000886Y1 (en) | 2018-12-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| PH12014501830A1 (en) | Food composition comprising vitamin k and saturated fat and its use | |
| PH12019500275A1 (en) | Composition for imparting/enhancing cheese flavor, method for producing composition for imparting/enhancing cheese flavor, method for imparting cheese flavor to foods or enhancing cheese flavor of foods, and method for producing foods with imparted/enhanced cheese flavor | |
| PH12014501151B1 (en) | Palm-based liquid coconut milk substitute | |
| RU2015121123A (en) | A method of obtaining components that slow down graying for confectionery | |
| PH22018000886U1 (en) | Composition of making cacao (theobroma) butter | |
| PH22018000882Y1 (en) | Process of making cacao (theobroma) butter | |
| PH12019500274B1 (en) | Oil or fat composition for fried foods, method for producing oil or fat composition for fried foods, method for producing fried foods, and method for imparting cheese flavor to fried foods | |
| RU2012153948A (en) | METHOD FOR OBTAINING A NUT SPREAD | |
| MY200670A (en) | Method for producing oil or fat composition | |
| PH22018000893U1 (en) | Composition of making cacao (theobroma) cupcakes with honey-cinnamon frosting | |
| PH22018000889U1 (en) | Process of making cacao (theobroma) cupcakes with honey-cinnamon frosting | |
| MX2020001932A (en) | Food compositions containing reduced-flavor cocoa product as bulk filler. | |
| MX2013013625A (en) | Process for preparing and formulation for aerated baked food products and chocolate products. | |
| UA104101U (en) | Method of producing processed sliced cheese product | |
| PL419423A1 (en) | Functional chocolate | |
| UA104098U (en) | Method of producing processed sliced cheese product | |
| UA104097U (en) | Method of producing processed sliced cheese product | |
| UA104108U (en) | Method of producing processed sliced cheese product | |
| MX2015017390A (en) | Cake preparation process with a base flour composition premixes and flavor concentrates, and the premixes formulation. | |
| PH22018001359U1 (en) | Formulation of making mansanitas jam | |
| UA104107U (en) | Method of producing processed sliced cheese product | |
| PH22018000884Y1 (en) | Composition of making marang (artocarpus odoratissimus) pudding | |
| UA96246U (en) | A METHOD FOR GETTING CHEESE | |
| UA104105U (en) | Method of producing processed sliced cheese product | |
| PH22016000960U1 (en) | METHOD OF PRODUCING TANNIA (Xanthosoma sagittifolium) - SESAME BALLS |