GB407248A - Improvements in or relating to chocolate - Google Patents

Improvements in or relating to chocolate

Info

Publication number
GB407248A
GB407248A GB21539/33A GB2153933A GB407248A GB 407248 A GB407248 A GB 407248A GB 21539/33 A GB21539/33 A GB 21539/33A GB 2153933 A GB2153933 A GB 2153933A GB 407248 A GB407248 A GB 407248A
Authority
GB
United Kingdom
Prior art keywords
chocolate
relating
chocolate mass
acid
lecithine
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
GB21539/33A
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.)
ALGEMEENE BELEGGINGS MIJ NV
Original Assignee
ALGEMEENE BELEGGINGS MIJ NV
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 ALGEMEENE BELEGGINGS MIJ NV filed Critical ALGEMEENE BELEGGINGS MIJ NV
Publication of GB407248A publication Critical patent/GB407248A/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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used

Landscapes

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

Abstract

Chocolate masses or products are obtained by treating the powder with the reaction product from a polyhydric alcohol, an acid radicle containing phosphorus and oxygen, and a fatty or oily acid. This process increases the liquidity of the chocolate mass without excessive addition of cocoa butter or lecithine. In an example, tri-glycerides and glycerol are heated with P2O5 to give a liquid product suitable for working with the chocolate mass.
GB21539/33A 1932-08-02 1933-07-31 Improvements in or relating to chocolate Expired GB407248A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL407248X 1932-08-02

Publications (1)

Publication Number Publication Date
GB407248A true GB407248A (en) 1934-03-15

Family

ID=19785951

Family Applications (1)

Application Number Title Priority Date Filing Date
GB21539/33A Expired GB407248A (en) 1932-08-02 1933-07-31 Improvements in or relating to chocolate

Country Status (1)

Country Link
GB (1) GB407248A (en)

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