Hydrated lipophilic composition and process for producing it

Details Hydrated lipophilic composition and process for producing it Hydrated lipophilic composition and process for producing it

1998-08-05

2000-01-04

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...

426573, 426658, 426660, A23L 105

Patent

active

060107359

ABSTRACT:
The present invention is related to a lipophilic composition which is made of: a) as the principal lipophilic ingredient, a chocolate mass or a chocolate substitute mass which does not contain water continuous phase, and b) an aqueous ingredient containing between 25 and 90% water, wherein the water is immobilized in a gel obtained from an element selected from the group consisting of an edible carbohydrate with gelling properties, a pectin with gelling properties or a mixture thereof, and wherein the aqueous ingredient is substantially uniformly and homogeneously dispersed in the principal lipophilic ingredient and wherein the lipophilic composition has a softening temperature higher than 28.degree. C.

REFERENCES:
patent: 5169671 (1992-12-01), Harada
patent: 5527556 (1996-06-01), Frippiat
Minifie 1980 Chocolate, Cocoa and Confectionery: Science and Technology 2nd edition AVI Publishing Co Inc Westport CT p. 71, 75, 132, 133.

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