White chocolate with enhanced properties and methods of making
US12114676B2 · kind B2 · utility
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2References
27Claims
0Family size
Assignee
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Key dates
| Filing date | Oct 20, 2015 |
| Grant date | Oct 15, 2024 |
| Priority date | — |
| Expiry date | Oct 19, 2037 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A white chocolate comprising nonendogenous amounts of isovaleric acid and/or 2-methylbutyric acid is provided. It has now been surprisingly discovered that small amounts of isovaleric acid, i.e., less than 400 ppb, and/or nonendogenous amounts of 2-methyl butyric acid can provide enhanced organoleptic properties to white chocolate, for an extended period of time, thereby enhancing the shelf life of the white chocolate. Methods of providing the white chocolate and providing a white chocolate having an enhanced shelf life are also provided.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.