Heat-resistant chocolate and a method for producing it

Details Heat-resistant chocolate and a method for producing it Heat-resistant chocolate and a method for producing it

1990-02-22

1992-11-03

Penland, R. B.

Food or edible material: processes, compositions, and products

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

Carbohydrate containing

426602, 426658, A23C 300

Patent

active

051607603

ABSTRACT:
There is disclosed a heat-resistant chocolate which is formed by dispersing and mixing a water-in-oil emulsion and a chocolate base material, wherein an oil phase and a water phase in which a hydrophilic substance is contained are mixed and emulsified with an emulsifying agent to form said water-in-oil emulsion. There is also disclosed a method for producing a heat-resistant chocolate, wherein a water-in-oil emulsion is mixed and dispersed which is formed by mixing and emulsifying an oil phase and a water phase in which a hydrophilic substance is contained using a emulsifying agent into a chocolate base material which is temperature-tempered by an usual mean, which is cooled to form a solid, after which increase in heat-resistance depending on time is contemplated.

REFERENCES:
patent: 2760867 (1956-08-01), Kempf et al.
patent: 4045583 (1977-08-01), Jeffery et al.
patent: 4446166 (1984-05-01), Giddey et al.
patent: 4865856 (1989-09-01), Groen
patent: 4895732 (1990-01-01), Suwa et al.
patent: 4980192 (1990-12-01), Finkel

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