Chocolate compositions of increased viscosity and method for pre

Details Chocolate compositions of increased viscosity and method for pre Chocolate compositions of increased viscosity and method for pre

1985-07-02

1987-05-12

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

4263306, 426613, 426660, A23G 100

Patent

active

046649271

ABSTRACT:
The addition of a polyol, such as glycerine or sorbitol, to a system containing a low melting point fat or oil greatly increases the viscosity of the fat or oil thereby immobilizing it even at temperatures which are well above its normal melting point. When a polyol is added to chocolate, the resulting product does not stick to wrappers or fingers even at elevated temperatures where the cocoa butter in the chocolate would normally flow.

REFERENCES:
patent: 2904438 (1959-09-01), O'Rourke
patent: 3023104 (1962-02-01), Battista
patent: 3935319 (1976-01-01), Howard
patent: 3995068 (1976-11-01), Billerbeck et al.
patent: 4062986 (1977-12-01), Billerbeck et al.
patent: 4145452 (1979-03-01), Cousin et al.
patent: 4420496 (1983-12-01), Hanson, Jr. et al.
patent: 4464411 (1984-08-01), Herzing et al.
Minifig, B. W., "Chocolate, Cocoa and Confectionery", Avi Publ. Co., Inc., Westport, Conn., 1980, p. 139.

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