Heat-resistant chocolate composition and process for the preparation thereof
US5486376A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Aug 2, 1994 |
| Grant date | Jan 23, 1996 |
| Priority date | — |
| Expiry date | Aug 2, 2014 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/54
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A heat-resistant or thermostable chocolate composition is prepared by mixing a chocolate mass, commonly used for preparing chocolate compositions, with a solution mainly consisting of a water-in-oil microemulsion comprising water, fat and an emulsifier, and optionally small amounts of one or more other phases, the water in the microemulsion being present in the form of droplets having a size of 10-1,000 .ANG.. In a process for preparing the heat-resistant chocolate composition, a chocolate mass commonly used for preparing chocolate compositions is mixed with a solution mainly consisting of a water-in-oil microemulsion comprising water, fat and an emulsifier, and optionally small amounts of one or more other phases, the water in the microemulsion being present in the form of droplets having a size of 10-1,000 .ANG..
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.