Food modifier and process for making same low fat chocolaty chip

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,...

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Details

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.

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