Method for manufacturing water-containing chocolates and chocolate compositions produced thereby
US6159526A · kind A · utility
6Cited by
11References
5Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 26, 1999 |
| Grant date | Dec 12, 2000 |
| Priority date | — |
| Expiry date | Oct 26, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L33/26
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention is a method for manufacturing a water-in-oil type water-containing chocolates by mixing chocolate foodstuff with aqueous components, wherein sucrose-fatty acid ester, whose HLB value is 3 or less and the number of carbon atoms in its main constituent fatty acid is 16-18, and polyglycerin polyricinoleate is each used in the range of 0.05 wt. % to 5.0 wt. % with respect to the chocolate foodstuff.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.