Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1989-03-28
1989-12-19
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426607, 426613, 426660, 426313, 514557, A23G 300
Patent
active
048881961
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 & Company
Witte Richard C.
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