Chocolate

Details Chocolate Chocolate

1988-08-03

1990-01-23

Penland, R. B.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

426604, A23G 300

Patent

active

048957321

ABSTRACT:
A chocolate comprising a hard butter and a sucrose fatty acid ester, wherein said hard butter is a nontempering type and said sucrose fatty acid ester comprises capric acid, lauric acid or myristic acid as a constituting fatty acid and has an average degree of substitution of the fatty acid to the sucrose of 4 to 7, is disclosed. This chocolate scarcely suffers from any fat bloom upon storage and thus is highly preferable.

REFERENCES:
patent: 2216660 (1940-10-01), Cook et al.
patent: 2244569 (1941-06-01), Penn
patent: 2586615 (1952-02-01), Cross
patent: 2975063 (1961-03-01), Prenton et al.
patent: 3560225 (1971-02-01), Wonsiewicz et al.
patent: 3649647 (1972-03-01), Masanori et al.
patent: 4234618 (1980-11-01), Jasko et al.
patent: 4613514 (1986-09-01), Maruzeni et al.
Minifie "Chocolate, Cocoa & Confectionary Science & Technology", Ave. Publishing Company, Westport, Conn., pp. 124-127, 208-217, 494-503, (1982).

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