Chocolate compositions
US5324533A · kind A · utility
19Cited by
30References
13Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 1, 1992 |
| Grant date | Jun 28, 1994 |
| Priority date | — |
| Expiry date | Jul 1, 2012 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11C3/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Incorporation of at least 0.5 wt. % of a hardstock rich in (H.sub.2 M+HM.sub.2)-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H=saturated fatty acid with .gtoreq.C.sub.16 ; M=saturated fatty acid with C.sub.8 -C.sub.14, in particular C.sub.12 -C.sub.14.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.