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
1992-02-20
1993-03-02
Hunter, Jeanette
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,...
426653, 426660, 426804, 426650, A23G 100, A23G 104
Patent
active
051907860
ABSTRACT:
Fat (cocoa butter) in a chocolate chip is reduced to below about 10% by using an aqueous sugar paste containing microparticles of cocoa dispersed in the paste. The colloid-like cocoa paste has improved food modifying properties of intense chocolate flavor similar to "conched" chocolate, fat-like mouthfeel, thickener, viscosity control and stability. The hydrated microparticles of cocoa in the paste have a particle size of about 0.1 to about 20 microns, preferably about 0.1 to about 10 microns, and an average mean particle size of about 2 to about 7 microns. The hydrated microparticles of cocoa are dispersed uniformly throughout the aqueous sugar paste. The paste has an Aw (water activity) of about 0.80 to about 0.90.
REFERENCES:
patent: 4713256 (1987-12-01), Chaveron et al.
patent: 4810516 (1989-03-01), Kong-Chan
patent: 5009900 (1991-04-01), Levine et al.
patent: 5080923 (1992-01-01), Martin et al.
Anderson Wendy A.
Dulin Dreena
Fitch Mark D.
Loh Jimbay
Grim Linn I.
Hunter Jeanette
Kraft General Foods Inc.
LandOfFree
Food modifier and process for making same low fat chocolaty chip does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Food modifier and process for making same low fat chocolaty chip, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Food modifier and process for making same low fat chocolaty chip will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-125558