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,...
Patent
1989-03-14
1990-12-25
Czaja, Donald E.
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,...
426658, 426660, A23G 100, A23D 902
Patent
active
049801929
ABSTRACT:
The addition of 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.
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patent: 4664927 (1987-05-01), Finkel
Czaja Donald E.
Food-Tek, Inc.
Lehrer Norman E.
Pratt Helen
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