Chocolate component-containing food and method for preparing sam

Details Chocolate component-containing food and method for preparing sam Chocolate component-containing food and method for preparing sam

1994-07-15

1995-10-24

Weier, Anthony J.

Food or edible material: processes, compositions, and products

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

Plant material is basic ingredient other than extract,...

426633, A23G 100

Patent

active

054608473

ABSTRACT:
A chocolate component containing food, and a method for preparing the same, characterized as an oil-in-water emulsion and a non-fluidized state at 5.degree. C. containing 5-50 wt % of fat-free cacao, 10-44 wt % of oils, fats, or combination thereof, 0.5-20 wt % of non-fat milk solid, 10-50 wt % water and 0.05-1 wt % of polyglycerol fatty acid ester having an HLB value of not less than 8 as an emulsifier, and having an emulsion particle diameter in accordance with a laser diffraction particle size distribution measuring device of less than 7 .mu.m in median diameter, and said food being in a non-fluidized state at 5.degree. C. This food does not experience oil separation even if repeatedly melted, and has good workability.

REFERENCES:
patent: 4762725 (1988-08-01), Player et al.
patent: 4980192 (1990-12-01), Finkel
patent: 5120566 (1992-06-01), Baba et al.

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