Cocoa product and process of preparation

Details Cocoa product and process of preparation Cocoa product and process of preparation

1980-04-21

1982-08-10

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 52, 426459, 426469, 426489, 426507, 426593, 426631, 426650, 426655, A23G 102

Patent

active

043438180

ABSTRACT:
A cocoa product is prepared by enzymatically hydrolyzing an aqueous slurry of low fat cocoa with an amylase-containing enzyme, adding alkali to the hydrolyzed slurry and heating the alkali containing slurry.

REFERENCES:
patent: 571238 (1896-11-01), Pieper
patent: 1854355 (1932-04-01), Wallerstein
patent: 2014342 (1935-09-01), Gutekunst
patent: 2380158 (1945-07-01), Durrenmatt et al.
patent: 2899309 (1959-08-01), Rusoff
patent: 2965490 (1960-12-01), Rusoff
patent: 3392027 (1968-07-01), Hess
patent: 3397061 (1968-08-01), Katz
patent: 3821420 (1974-06-01), Arden
patent: 3982042 (1976-09-01), Arden
patent: 3997680 (1976-12-01), Chalin
Hawley, The Condensed Chemical Dictionary, 9th Ed., 1977, p. 268.

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