发明名称 |
High-Fat Cocoa Product, A Process For Its Manufacture And Its Application In Confections |
摘要 |
Cocoa liquor is subjected to a process whereby the cocoa butter is immobilized by the cocoa solids. This is achieved by forming a suspension of cocoa liquor in an aqueous medium and removing the aqueous medium component of the suspension. The resulting processed cocoa liquor does not leach cocoa butter when subjected to a temperature of 50° C. overnight. The processed cocoa liquor is a useful ingredient in the food industry. It is a particularly useful ingredient for food stuffs where cocoa butter migration causes fat bloom. Replacement of standard cocoa liquor with the processed cocoa liquor of the invention greatly reduces fat bloom in confectionery products.
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申请公布号 |
US2010129519(A1) |
申请公布日期 |
2010.05.27 |
申请号 |
US20090620347 |
申请日期 |
2009.11.17 |
申请人 |
HENNEN JOZEF CHRISTIAAN;SIMBUERGER STEPHAN DIETER;WILLIAMS MARIA FLORENCIA |
发明人 |
HENNEN JOZEF CHRISTIAAN;SIMBUERGER STEPHAN DIETER;WILLIAMS MARIA FLORENCIA |
分类号 |
A23G1/56;A23G1/48;A23L3/44;A23L3/46;A23L3/48;A23L3/50 |
主分类号 |
A23G1/56 |
代理机构 |
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