Chocolate heat-resistance by particulate polyol gel addition

Details Chocolate heat-resistance by particulate polyol gel addition Chocolate heat-resistance by particulate polyol gel addition

1994-06-23

1996-06-04

Paden, Carolyn

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426548, A23G 100

Patent

active

055231101

ABSTRACT:
Chocolate-based confectionery products having improved heat-resistance are prepared by mixing a polyol gel in particulate form with a flowable chocolate or a flowable mixture of ingredients for preparing a chocolate or chocolate-type composition in an amount to obtain a product having, based upon the product weight, a polyol content of from 0.2% to 60% by weight.

REFERENCES:
patent: 4105801 (1978-08-01), Dogliotti
patent: 4134999 (1979-01-01), Muhler
patent: 4466983 (1984-08-01), Cefrese
patent: 4980189 (1990-12-01), Keme
patent: 4980192 (1990-12-01), Finkel
patent: 5017400 (1991-05-01), Olinger
patent: 5063080 (1991-11-01), Kruger
patent: 5108769 (1992-04-01), Kines
patent: 5139795 (1992-08-01), DuRoss
patent: 5223303 (1993-06-01), Taskinen
patent: 5244690 (1993-09-01), Van der Schueren

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