Heat-resistant chocolate and method of making same
US5149560A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 25, 1991 |
| Grant date | Sep 22, 1992 |
| Priority date | — |
| Expiry date | Mar 25, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/325
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
This invention concerns a heat-resistant or thermally robust chocolate and method for making same. The inventive method provides a means of adding moisture to chocolate through use of lipid microstructure technology such as reverse micelle technology to form a stable water-in-oil emulsion, for example, hydrated lecithin. The stable water-in-oil emulsion is added to tempered chocolate during processing, and upon aging and stabilization, thermal robustness develops in the chocolate product. The heat-resistant chocolate of the instant invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate is used. The invention provides a heat-resistant chocolate product having the desired taste, texture, mouth feel and other characteristics of ordinary chocolate.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.