Hypoallergenic chocolate

Details Hypoallergenic chocolate Hypoallergenic chocolate

1976-10-12

1978-03-07

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

Beverage or beverage concentrate

426660, 426631, 426804, 426656, 424 48, A23G 102, A23G 100

Patent

active

040780937

ABSTRACT:
A hypoallergenic chocolate is prepared by treating cocoa powder so as to denature substantially all of the protein allergens which cause chocolate allergies. The cocoa powder with its denatured protein allergen is then mixed with sugar, cocoa butter, and other flavoring additives and further heat treated (and denatured) to produce the hypoallergenic chocolate. The hypoallergenic chocolate may be used itself or as a flavoring ingredient in various food products and other edible materials, including specifically prescribed hypoallergenic food substitutes and/or anti-allergic medications and other medicinal preparations.

REFERENCES:
patent: 2188489 (1940-01-01), Veatch
patent: 2309884 (1943-02-01), Bresnick
patent: 2487931 (1949-11-01), Lataner
patent: 3754928 (1973-08-01), Haney

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