GB483523A - Improvements in the manufacture of cocoa and chocolate compounds - Google Patents
Improvements in the manufacture of cocoa and chocolate compoundsInfo
- Publication number
- GB483523A GB483523A GB610037A GB610037A GB483523A GB 483523 A GB483523 A GB 483523A GB 610037 A GB610037 A GB 610037A GB 610037 A GB610037 A GB 610037A GB 483523 A GB483523 A GB 483523A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cocoa
- added
- syrup
- manufacture
- powder
- 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
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 cocoa compound is made by mixing sugar syrup with cocoa powder and allowing the mixture to crystallize. The syrup may be dextrose or sucrose syrup and the mass may be powdered after crystallization. Tri-calcium phosphate may be added to the mixture before crystallization to prevent caking. Lecithin may also be added to facilitate wetting and emulsification of the cocoa-sugar powder when added to a liquid to form a beverage.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB610037A GB483523A (en) | 1937-03-01 | 1937-03-01 | Improvements in the manufacture of cocoa and chocolate compounds |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB610037A GB483523A (en) | 1937-03-01 | 1937-03-01 | Improvements in the manufacture of cocoa and chocolate compounds |
Publications (1)
Publication Number | Publication Date |
---|---|
GB483523A true GB483523A (en) | 1938-04-21 |
Family
ID=9808369
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB610037A Expired GB483523A (en) | 1937-03-01 | 1937-03-01 | Improvements in the manufacture of cocoa and chocolate compounds |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB483523A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2180733A (en) * | 1985-09-24 | 1987-04-08 | Lactaid Inc | Calcium-fortified milk product |
WO2011141150A1 (en) * | 2010-05-10 | 2011-11-17 | Cargill, Incorporated | Cocoa powder compositions |
-
1937
- 1937-03-01 GB GB610037A patent/GB483523A/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2180733A (en) * | 1985-09-24 | 1987-04-08 | Lactaid Inc | Calcium-fortified milk product |
WO2011141150A1 (en) * | 2010-05-10 | 2011-11-17 | Cargill, Incorporated | Cocoa powder compositions |
CN102933089A (en) * | 2010-05-10 | 2013-02-13 | 卡吉尔公司 | Cocoa powder compositions |
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