Process to prevent bloom in chocolate products that contain fat

Details Process to prevent bloom in chocolate products that contain fat Process to prevent bloom in chocolate products that contain fat

1996-08-30

1998-12-15

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Carbohydrate containing

426610, 426607, A23G 100

Patent

active

058493530

ABSTRACT:
The present invention is directed to a process for preparing a chocolate-like product containing non-tempering cocoa butter substitute and to the product prepared therefrom.

REFERENCES:
patent: 5258197 (1993-11-01), Wheeler
patent: 5324533 (1994-06-01), Cain
patent: 5411756 (1995-05-01), Wheeler
patent: 5464649 (1995-11-01), St. John
patent: 5599574 (1997-02-01), Guskey
patent: 5609906 (1997-03-01), Hokuyo
patent: 5753296 (1998-05-01), Girsh
Minifre 1980 Chocolate, Cocoa and Confectionery AVI Publishing Co Inc. Westprot Ct pp. 80-87, 145-150, 494-507.
Softly 1994 Composition of Representative Salatrim fat preparations J Agric Food Chem 42:461-467.
Leissner, et al. Vegetable Fat in Chocolate, Compound & Coating Production:, Karlshamns Oils & Fats Academy, 1991, pp. 34-40.

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