| 发明名称 |
CHOCOLATE WITH AGGLOMERATE STRUCTURE AND THE METHOD FOR PREPARING THEREOF |
| 摘要 |
The present invention relates to a method for preparing chocolate with agglomerate structure. It also relates to the chocolate obtained by said method characterized in that has the organoleptic characteristics of the conventional chocolate, it is physico-chemically stable at a temperature greater than or equal to 40° C., maintains its flowability at a temperature of up to 50° C. and is crunchy.
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| 申请公布号 |
US2013046027(A1) |
申请公布日期 |
2013.02.21 |
| 申请号 |
US201213529144 |
申请日期 |
2012.06.21 |
| 申请人 |
GALDON MIQUEL JOSE FERNANDO;PUENTE TOMAS MIGUEL ANGEL;MASCAROS TORRES ARTURO FERNANDO;MENDEZ PLAZA SUSANA |
发明人 |
GALDON MIQUEL JOSE FERNANDO;PUENTE TOMAS MIGUEL ANGEL;MASCAROS TORRES ARTURO FERNANDO;MENDEZ PLAZA SUSANA |
| 分类号 |
A23G1/50;A23G1/32;A23P1/02;A23P1/10;A61K8/97;A61K47/46 |
主分类号 |
A23G1/50 |
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