Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1998-06-24
2000-08-15
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426661, A23G 100
Patent
active
06103293&
ABSTRACT:
A chocolate composition manufacturing method by which a chocolate is produced that has improved oral dissolvability, and at the same time that is workable within the particular constraints of equipment for producing formed chocolate confections or confectionary products including molded or otherwise formed chocolate. These properties are achieved by composing the chocolate to be 35-60% by weight fatty oil and including in the chocolate composition an emulsifier of below 10 iodine value, selected from glycerol esters of fatty acids and poly-glycerol fatty acid esters, i.e., those in which constituting fatty acids are saturated, such that after roll-milling and conching the chocolate composition, its Casson plastic viscosity at 45.degree. C. is 40 to 600 poises.
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Kurooka Akira
Suzuki Takatoshi
Fuji Oil Co., Ltd.
Paden Carolyn
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