发明名称 |
Food modifier and process for making same |
摘要 |
<p>Fat (cocoa butter) in a chocolate chip is reduced to below about 10% by using an aqueous sugar paste containing microparticles of cocoa dispersed in the paste. The colloid-like cocoa paste has improved food modifying properties of intense chocolate flavor similar to "conched" chocolate, fat-like mouthfeel, thickener, viscosity control and stability. The hydrated microparticles of cocoa in the paste have a particle size of about 0.1 to about 20 microns, preferably about 0.1 to about 10 microns, and an average mean particle size of about 2 to about 7 microns. The hydrated microparticles of cocoa are dispersed uniformly throughout the aqueous sugar paste. The paste has an Aw (water activity) of about 0.80 to about 0.90.</p> |
申请公布号 |
EP0564078(B1) |
申请公布日期 |
1998.11.25 |
申请号 |
EP19930300875 |
申请日期 |
1993.02.05 |
申请人 |
BESTFOODS |
发明人 |
ANDERSON, WENDY ANN;LOH, JIMBAY PETER;DULIN, DREENA ANN;FITCH, MARK DAVID |
分类号 |
A23G1/00;A23G1/04;A23G1/56;(IPC1-7):A23G1/00;A23G3/00;A23G3/02 |
主分类号 |
A23G1/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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