Method to prevent confectionery color bleed to aqueous frozen me

Details Method to prevent confectionery color bleed to aqueous frozen me Method to prevent confectionery color bleed to aqueous frozen me

1998-08-31

2000-08-29

Hendricks, Keith D.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

By chocolate or theobroma cocoa derived

426 99, 426100, 426101, 426103, 426565, 426572, 426660, A23G 924, A23G 300

Patent

active

061105155

ABSTRACT:
A substantially transparent layer of cocoa butter or equivalent thereof on a confection, surrounded by an aqueous medium, prevents color bleeding from the confection into the aqueous medium and inhibits deterioration of the confection caused by the aqueous medium.

REFERENCES:
patent: 4353927 (1982-10-01), Lovercheck
patent: 4397881 (1983-08-01), Crothers
patent: 4427703 (1984-01-01), Schafer et al.
patent: 4560563 (1985-12-01), Tresser
patent: 4661359 (1987-04-01), Seaborne et al.
patent: 5085877 (1992-02-01), Youcheff et al.
patent: 5171599 (1992-12-01), Weber
patent: 5401518 (1995-03-01), Adams et al.
patent: 5468509 (1995-11-01), Schlup et al.
patent: 5482728 (1996-01-01), Tapfer et al.
patent: 5500233 (1996-03-01), Youcheff et al.
patent: 5647905 (1997-07-01), Bertrand et al.
D. Werner, Susswaren Technik Und Wirtschaft, 38(5), pp. 14-16 (1994).
Dairy Field, Oct. 1996, p. 38.
Food Engineering International, Oct. 1995, p. 82.
Food Tech Europe, Jun./Jul. 1996, pp. 40-44.
Packaging Week, Jul. 18, 1996, pp. 28-29.
Advertising Handout of Branded Toppings from TR Toppers, Inc.
B. Biquet and T.P. LaBuza, "Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture Barrier", J. Food Science, vol. 53(4), pp. 989-998 (1988).
W. Landman, N.V. Lovegren, and R.O. Fenge, "Permeability of Some Fat Products to Moisture", J. American Oil Chemists' Society, vol. 37, pp. 1-4 (1960).
P.J. Tiemstra and J.P. Tiemstra, "Moisture Transmission Through Peanut Oil Films", Peanut Science, pp. 47-50 (1975).
N.W. Kempf, "The Conging Process--Tests on the Moisture Barrier Properties of Coatings", The Manufacturing Confectioner, Jul. 1967, pp. 38-40.
R. W. Faulkner, "Cocoa Butter Equivalents are Truly Specialty Vegetable Fats", The Manufacturing Confectioner, May 1981, pp. 56-61.
J. Flanyak, "Panning Technology: An Overview", The Manufacturing Confectioner, Jan. 1998. pp. 65-74.
Lipid Technologies and Applications, by F.D. Gundstone and F.B. Padley, Marcel Dekker, New York, 1997, "Chocolate and Confectionery Fats", pp. 391-432.

Affiliated with

Also associated with

Rating

Method to prevent confectionery color bleed to aqueous frozen me does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method to prevent confectionery color bleed to aqueous frozen me, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method to prevent confectionery color bleed to aqueous frozen me will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1247104