Viscosity formed chocolate and its manufacture
US6103293A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 24, 1998 |
| Grant date | Aug 15, 2000 |
| Priority date | — |
| Expiry date | Jun 24, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/36
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A chocolate composition manufacturing method by which a chocolate is produced that has improved oral dissolvability, and at the same time that is workable within the particular constraints of equipment for producing formed chocolate confections or confectionary products including molded or otherwise formed chocolate. These properties are achieved by composing the chocolate to be 35-60% by weight fatty oil and including in the chocolate composition an emulsifier of below 10 iodine value, selected from glycerol esters of fatty acids and poly-glycerol fatty acid esters, i.e., those in which constituting fatty acids are saturated, such that after roll-milling and conching the chocolate composition, its Casson plastic viscosity at 45.degree. C. is 40 to 600 poises.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.