High cocoa/chocolate liquor syrups with improved flow properties

Details High cocoa/chocolate liquor syrups with improved flow properties High cocoa/chocolate liquor syrups with improved flow properties

1996-09-12

1998-06-30

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 44, 426 48, 426 49, 426 50, 426 52, 426584, 426593, 426631, A23G 100

Patent

active

057730563

ABSTRACT:
Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having a high concentration of the flavoring, in part due to the substantially higher usage of cocoa and liquor than previous syrups. Additionally, the compositions have excellent flow properties for use in beverages and confections, while further having a low water activity which leads to a longer and more commercially useful shelf life. Some compositions will also contain an acidulant, a mold inhibitor, and vanilla flavor.

REFERENCES:
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patent: 3821420 (1974-06-01), Arden
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patent: 4343818 (1982-08-01), Eggen
patent: 4948600 (1990-08-01), Zumbe et al.
Shimazaki et al. Patent Abstracts of Japan, Abstracting 07-79749, Mar. 1995 .

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