Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Treating liquid material
Patent
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.
Lehrer Norman E.
Yoncoskie Robert
LandOfFree
Chocolate compositions of increased viscosity and method for pre does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Chocolate compositions of increased viscosity and method for pre, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Chocolate compositions of increased viscosity and method for pre will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1801527