Treatment of chocolate so that the chocolate treated contains ad

Details Treatment of chocolate so that the chocolate treated contains ad Treatment of chocolate so that the chocolate treated contains ad

1997-04-11

1999-10-12

Nessler, Cynthia L.

Food or edible material: processes, compositions, and products

Product with added vitamin or derivative thereof for...

426 73, 426 74, 426573, 426631, 426660, 426516, 426804, A23G 700

Patent

active

059651792

ABSTRACT:
To incorporate water into a chocolate, chocolate and an emulsion or dispersion of a thickening or gelling substance in water, particularly a dispersion of microcrystalline cellulose in water, are introduced into an extruder and mixed and passed to an extruder nozzle so that the chocolate mass extrudate from the nozzle has a temperature of from 0.degree. C. to 28.degree. C.

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