Chocolates

Details Chocolates Chocolates

1991-09-26

1994-07-05

Paden, Carolyn

Food or edible material: processes, compositions, and products

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

Fat or oil is basic ingredient other than butter in emulsion...

426660, A23G 300

Patent

active

053265815

ABSTRACT:
Chocolates that comprise a diglyceride having a melting point of 25.degree. C. or less are found to exhibit a soft texture at temperatures below room temperature and stable qualities at temperatures above room temperature. Further, such chocolates display a good ability to melt in one's mouth. Also, the chocolates exhibit an enriched chocolate flavor as well as a crisp after taste.

REFERENCES:
patent: 4228190 (1980-10-01), Wallgren
patent: 4276322 (1981-06-01), Padley
patent: 4284655 (1981-08-01), Miller
patent: 4524086 (1985-06-01), Player
patent: 4536411 (1985-08-01), Kirton
patent: 4656045 (1987-04-01), Bodor
patent: 4873109 (1989-10-01), Tanaka
patent: 5160760 (1992-11-01), Takemori
Abstract of JP-63-301743 in English.

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