Heat-resistant chocolate and method of making same

Details Heat-resistant chocolate and method of making same Heat-resistant chocolate and method of making same

1991-03-25

1992-09-22

Hunter, Jeanette

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, 426659, 426613, 426631, 426306, 426661, A23G 300

Patent

active

051495600

ABSTRACT:
This invention concerns a heat-resistant or thermally robust chocolate and method for making same. The inventive method provides a means of adding moisture to chocolate through use of lipid microstructure technology such as reverse micelle technology to form a stable water-in-oil emulsion, for example, hydrated lecithin. The stable water-in-oil emulsion is added to tempered chocolate during processing, and upon aging and stabilization, thermal robustness develops in the chocolate product. The heat-resistant chocolate of the instant invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate is used. The invention provides a heat-resistant chocolate product having the desired taste, texture, mouth feel and other characteristics of ordinary chocolate.

REFERENCES:
patent: 2480935 (1949-09-01), Kempf et al.
patent: 2487931 (1949-11-01), Lataner
patent: 2760867 (1956-08-01), Kempf et al.
patent: 2863772 (1958-12-01), Kempf
patent: 2904438 (1959-09-01), O'Rourke
patent: 3218174 (1965-11-01), Schubiger
patent: 4045583 (1977-08-01), Jeffery et al.
patent: 4081559 (1978-03-01), Jeffery et al.
patent: 4081568 (1978-03-01), Bracco
patent: 4446166 (1984-05-01), Giddey et al.

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