Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Patent
1988-08-04
1990-05-15
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
426658, A23G 100, A23G 300
Patent
active
049256955
ABSTRACT:
In an improved process for producing food products, such as confections, including milk and dark chocolate, a crystalline saccharide such as sucrose, and a fat such as cocoa butter, are blended with a minor amount of water. The blend is refined, such as by passing it through the nip of at least one pair of refining rolls, to produce particles having a size less than about 50 micrometers. The minor amount of water is effective to dissolve saccharide particles having a size less than about five micrometers. Subsequently, the refined product is heated and agitated to remove the minor amount of water. The resulting semi-processed food ingredient is useful for producing food products having improved viscosity characteristics.
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L. E. Slater, "Radical Pulverizing Technique . . . " Food Engineering, Jul., 1952, pp. 62-64, 134, 136.
Martin, Jr. Robert A.
Stumpf David M.
Hershey Foods Corporation
Hunter Jeanette
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