Method for manufacturing water-containing chocolates and chocola

Details Method for manufacturing water-containing chocolates and chocola Method for manufacturing water-containing chocolates and chocola

1999-10-26

2000-12-12

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...

426631, A23G 100

Patent

active

061595268

ABSTRACT:
The present invention is a method for manufacturing a water-in-oil type water-containing chocolates by mixing chocolate foodstuff with aqueous components, wherein sucrose-fatty acid ester, whose HLB value is 3 or less and the number of carbon atoms in its main constituent fatty acid is 16-18, and polyglycerin polyricinoleate is each used in the range of 0.05 wt. % to 5.0 wt. % with respect to the chocolate foodstuff.

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patent: 5514405 (1996-05-01), Yokomichi
patent: 5518754 (1996-05-01), Miller
patent: 5989619 (1999-11-01), Zumbe

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