Heat resistant chocolate and production method thereof

Details Heat resistant chocolate and production method thereof Heat resistant chocolate and production method thereof

1991-01-29

1993-08-03

Paden, Carolyn

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...

426601, 426660, A23G 100

Patent

active

052327345

ABSTRACT:
A heat-resistant chocolate is obtained by adding an O/W type emulsion which is an emulsion of fine particles of oils and fats in water as the continuous phase, to a chocolate, thereby to impart heat resistance to the chocolate while maintaining good taste and a good property of dissolving in the mouth. The O/W type emulsion contains 20-70% water, and is used in an amount from 1 to 10% of the final chocolate.

REFERENCES:
patent: 4446166 (1984-05-01), Giddey
patent: 4637937 (1984-07-01), Terada
patent: 5149560 (1992-09-01), Kealey

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