Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
US6391356B1 · kind B1 · utility
19Cited by
36References
41Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 11, 1997 |
| Grant date | May 21, 2002 |
| Priority date | — |
| Expiry date | Jan 11, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.