Cocoa

Details Cocoa Cocoa

1985-12-10

1987-11-03

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426579, 426593, 426584, 426631, A23G 100, A23G 900, A23L 1187

Patent

active

047042923

ABSTRACT:
A cocoa which has a simple polyhydroxyphenols content of more than about 0.25 percent by weight produces chocolate milk products which are more stable and chocolate pudding products which have a higher gel strength.

REFERENCES:
patent: 2835592 (1958-05-01), Rusoff
patent: 3056677 (1962-10-01), Colten et al.
patent: 4435436 (1984-03-01), Terink et al.
G. Andersen, "Beitrag Zur Subgerinnung Von Kakaotrunk", Milchwissenschaft 18, pp. 161-163, Hildesheim (1963).
F. Villeneuve, "Study of Cocoa Polyphenols during Fermentation", 3d Cycle Thesis, Montpellier, France (1982).
H. Fincke, "Handbuch Der Cacao Erzeugnisse", Springer Verlag, Berlin, pp. 296-308; Tables 40, 41 (1965).

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