Rapid development of heat resistance in chocolate and...

Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave

Reexamination Certificate

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C426S631000

Reexamination Certificate

active

07579031

ABSTRACT:
The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a microwave treatment prior to, during, and/or after cooling. The heat resistance is developed essentially instantaneously and the obtained product can be subjected to temperatures of up to about 40 or even 50° C. without losing its form. The invention also relates to the products obtainable by that process.

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patent: 5041296 (1991-08-01), Byrne
patent: 5149560 (1992-09-01), Kealey et al.
patent: 5160760 (1992-11-01), Takemori et al.
patent: 5232734 (1993-08-01), Takemori et al.
patent: 5486376 (1996-01-01), Alander et al.
patent: 6165540 (2000-12-01), Traitler et al.
patent: 2005/0118327 (2005-06-01), Best et al.
patent: 647 930 (1985-02-01), None

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