GB364940A - An improved process for making a food substance from cocoa, sugar and water - Google Patents

An improved process for making a food substance from cocoa, sugar and water

Info

Publication number
GB364940A
GB364940A GB831031A GB831031A GB364940A GB 364940 A GB364940 A GB 364940A GB 831031 A GB831031 A GB 831031A GB 831031 A GB831031 A GB 831031A GB 364940 A GB364940 A GB 364940A
Authority
GB
United Kingdom
Prior art keywords
acid
sugar
water
parts
cocoa
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB831031A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Schokoladenfabrik Mauxion M B
Original Assignee
Schokoladenfabrik Mauxion M B
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Schokoladenfabrik Mauxion M B filed Critical Schokoladenfabrik Mauxion M B
Priority to GB831031A priority Critical patent/GB364940A/en
Publication of GB364940A publication Critical patent/GB364940A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

A concentrated foodstuff is formed by breaking down cocoa powder and aqueous sugar solution with acid, such as formic acid. The amount of acid used lies within the limits of 0,05 and 0,15 normal. In the example, 30 parts of sugar are dissolved in 40 parts of water and 20 parts of oil-less cocoa powder added. This is acidified by fruit acid, lactic acid or other organic or mineral acids and heated to about boiling. The heating is continued till the protein substances are disintegrated to a state favourable for digestion.
GB831031A 1931-03-18 1931-03-18 An improved process for making a food substance from cocoa, sugar and water Expired GB364940A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB831031A GB364940A (en) 1931-03-18 1931-03-18 An improved process for making a food substance from cocoa, sugar and water

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB831031A GB364940A (en) 1931-03-18 1931-03-18 An improved process for making a food substance from cocoa, sugar and water

Publications (1)

Publication Number Publication Date
GB364940A true GB364940A (en) 1932-01-14

Family

ID=9850065

Family Applications (1)

Application Number Title Priority Date Filing Date
GB831031A Expired GB364940A (en) 1931-03-18 1931-03-18 An improved process for making a food substance from cocoa, sugar and water

Country Status (1)

Country Link
GB (1) GB364940A (en)

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