Method of producing water-containing chocolates

Details Method of producing water-containing chocolates Method of producing water-containing chocolates

2002-03-11

2010-06-01

Paden, Carolyn A (Department: 1794)

Food or edible material: processes, compositions, and products

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

Plant material is basic ingredient other than extract,...

C426S607000

Reexamination Certificate

active

07727574

ABSTRACT:
The present invention provides a method of producing water-containing chocolates in which an aqueous component and a fat and oil composition containing tri-saturated fatty acid glyceride crystals dispersed in a fat or oil whose melting point is at or below body temperature are added to and emulsified with a chocolate mass.

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