Chocolate products containing amorphous solids and methods of producing same
US8617635B2 · kind B2 · utility
Assignee
Inventor
Key dates
| Filing date | Jun 1, 2005 |
| Grant date | Dec 31, 2013 |
| Priority date | — |
| Expiry date | Nov 30, 2027 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/30
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to novel food, confectionery, and chocolate compositions and methods of producing them. In one embodiment, an amorphous sugar, such as a corn syrup solid, wholly or partially replaces crystalline sugar in the chocolate composition. In a second embodiment, an amorphous sugar is combined with cocoa solids, milk solids and/or fruit purees and incorporated into a chocolate product or composition. In a further embodiment, the invention relates to a chocolate composition comprising amorphous sugar and crystallized sugar wherein the ratio of amorphous sugar to crystallized sugar is such that the combination of amorphous sugar and crystallized sugar has a glass transition temperature of at least room temperature and amorphous sugar is detectable in the final product or composition.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.