Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Patent
1989-12-19
1991-06-11
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
426601, 426607, 426612, 426613, 514557, A23G 100
Patent
active
050231065
ABSTRACT:
A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57.degree. F. (13.9.degree. C.) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57.degree. to about 72.degree. F. (about 13.9.degree. to about 22.2.degree. C.) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.
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Ehrman Albert M.
Seiden Paul
Weitzel Rose M.
White Robert L.
Guttag Eric W.
Hemingway Ronald L.
Hunter Jeanette
The Procter & Gamble Co.
Witte Richard C.
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