Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
US5023106A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 19, 1989 |
| Grant date | Jun 11, 1991 |
| Priority date | — |
| Expiry date | Dec 19, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G3/40
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57.degree. F. (13.9.degree. C.) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57.degree. to about 72.degree. F. (about 13.9.degree. to about 22.2.degree. C.) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.