| 摘要 |
A hypoallergenic chocolate is prepared by treating cocoa powder so as to denature substantially all of the protein allergens which cause chocolate allergies. The cocoa powder with its denatured protein allergen is then mixed with sugar, cocoa butter, and other flavoring additives and further heat treated (and denatured) to produce the hypoallergenic chocolate. The hypoallergenic chocolate may be used itself or as a flavoring ingredient in various food products and other edible materials, including specifically prescribed hypoallergenic food substitutes and/or anti-allergic medications and other medicinal preparations.
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