Process for producing food using chocolate
US5378481A · kind A · utility
9Cited by
12References
5Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 6, 1991 |
| Grant date | Jan 3, 1995 |
| Priority date | — |
| Expiry date | Mar 6, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/06
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for producing chocolate-containing food with suppressed sweetening and deterioration of palatability during preservation thereof, which comprises bringing food or a raw material of food or its material containing at least 5% by weight of water into contact with chocolate prepared from sugars containing at least 40% by weight of a sugar component having a solubility (as defined by the gram number of sugar that can dissolve in 100 g or water at 20.degree. C.) of 80 or less.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.