Chocolate compositions of increased viscosity and method for preparing such compositions
US4664927A · kind A · utility
25Cited by
8References
11Claims
0Family size
Inventor
Key dates
| Filing date | Jul 2, 1985 |
| Grant date | May 12, 1987 |
| Priority date | — |
| Expiry date | Jul 2, 2005 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The addition of a polyol, such as glycerine or sorbitol, to a system containing a low melting point fat or oil greatly increases the viscosity of the fat or oil thereby immobilizing it even at temperatures which are well above its normal melting point. When a polyol is added to chocolate, the resulting product does not stick to wrappers or fingers even at elevated temperatures where the cocoa butter in the chocolate would normally flow.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.