Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Patent
1997-02-03
1997-10-14
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
426659, A23G 100
Patent
active
056769954
ABSTRACT:
The present invention is directed to a method for reducing the viscosity of melted chocolate. In the method, a chocolate mixture is provided which includes a chocolate source, a fat source and a sweetener. The chocolate mixture is subjected to refining and conching or other processing. Thereafter, the liquified chocolate mixture, which is liquified during conching, is subjected to high shear mixing while the chocolate mixture is still in the molten state.
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Abdallah Qadri Mustafa
Carvallo Federico De Loyola
Cully Kevin John
Gaim-Marsoner Gunther Rudolf
Kraft Foods Inc.
Paden Carolyn
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