Preparation of a cocoa substitute from yeast

Details Preparation of a cocoa substitute from yeast Preparation of a cocoa substitute from yeast

1980-05-15

1982-01-26

Naff, David M.

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426593, 426631, 426431, A23G 100, C12C 1128

Patent

active

043128904

ABSTRACT:
A roasted yeast product having the characteristic texture, color, flavor, aroma and mouth-feel of cocoa powder is produced by roasting a food yeast under conditions producing a yeast temperature of about 175.degree. C. to about 225.degree. C. for a sufficient amount of time to develop texture, color, flavor and aroma characteristics of natural cocoa powder. The product may be used as a food flavoring agent generally and particularly as a cocoa extender, substitute or replacer in foodstuffs employing natural cocoa and/or chocolate.

REFERENCES:
patent: 2957769 (1960-10-01), Rusoff
patent: 3102816 (1963-09-01), Green et al.
patent: 3885049 (1975-05-01), Taylor
patent: 4097614 (1978-06-01), West
patent: 4119740 (1978-10-01), Crespo
Cocoa Requirements Reduced 50% with New Line of Extenders, Food Engineering, 1/1978, pp. 47-48.

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