Molding process

Food or edible material: processes – compositions – and products – Processes – Molding – casting – or shaping

Patent

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Details

426515, 426660, A23G 100

Patent

active

061655317

ABSTRACT:
This invention provides improved methods for producing molded chocolate products, fat-based confection products, particularly using substrates such as molds which have a low surface energy contacting surface.

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patent: 5635230 (1997-06-01), Aasted
R. Good et al., "The Modern Theory of Contact Angles and Hydrogen bond Components of Surface Energies", Modern Approaches to Wettability-Theory and Applications, Ch.1, pp. 1-27 (Plenum, New York, 1992).
B. Minifie, (Chocolate, Cocoa and Confectionery: Science and Technology , 3rd Ed., pp. 183, 198-207, 533-537 (1989).
R. Wille et al., "Polymorphism of Cocoa Butter", J. Am. Oil Chem. Soc., vol. 43 pp. 491-496 (1966).

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