GB515430A - Improvements in and relating to the production of chocolate compounds for use in thecoating of foodstuffs - Google Patents

Improvements in and relating to the production of chocolate compounds for use in thecoating of foodstuffs

Info

Publication number
GB515430A
GB515430A GB16305/38A GB1630538A GB515430A GB 515430 A GB515430 A GB 515430A GB 16305/38 A GB16305/38 A GB 16305/38A GB 1630538 A GB1630538 A GB 1630538A GB 515430 A GB515430 A GB 515430A
Authority
GB
United Kingdom
Prior art keywords
parts
dextrose
starch
gelatinized
gelatin
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
GB16305/38A
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.)
International Patents Development Co
Original Assignee
International Patents Development Co
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 International Patents Development Co filed Critical International Patents Development Co
Publication of GB515430A publication Critical patent/GB515430A/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
    • A23G1/305—Products for covering, coating, finishing, decorating

Landscapes

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

Abstract

515,430. Cocoa preparations. INTERNATIONAL PATENTS DEVELOPMENT CO. May 31, 1938, No. 16305. Convention date, July 17, 1937. [Classes 28 (i) and 129] A chocolate compound for-use in coating food articles is prepared by mixing a sugar syrup containing' dextrose with a fat-containing chocolate, segregation and crystallization of the dextrose being retarded by the addition of gelatin and gelatinized thin boiling starch in relatively small quantities. The preferred ingredients and their proportions by weight are : cocoa powder (18 per cent. fat) 50 parts, cocoanut butter 25 parts, anhydrous dextrose 260 parts, corn syrup 25 parts, gelatin 5 parts,and gelatinized thin boiling corn starch 5 parts. The'dextrose, corn syrup and salt are cooked with 90 parts of water at a temperature of 230‹F. and the cocoa powder and cocoanut butter are thoroughly mixed in. The temperature is then reduced to 160‹F. and the gelatin and gelatinized starch, dissolved in 35 parts of water, added. When the mass has cooled to about 110‹ F. vanilla extract is added together with about 4 parts of powdered dextrose for seeding purposes. The gelatinized starch is preferably produced by heating raw corn starch with water in the presence of an acid, neutralizing the starch liquor to a pH value of 6.5-6.8, dewatering it to a density of about 22-24‹ Baume and then feeding it to a spreader roll whereby it is transferred to a hollow heated drying-roll; the material is scraped off and then ground.
GB16305/38A 1937-07-17 1938-05-31 Improvements in and relating to the production of chocolate compounds for use in thecoating of foodstuffs Expired GB515430A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US515430XA 1937-07-17 1937-07-17

Publications (1)

Publication Number Publication Date
GB515430A true GB515430A (en) 1939-12-05

Family

ID=21971949

Family Applications (1)

Application Number Title Priority Date Filing Date
GB16305/38A Expired GB515430A (en) 1937-07-17 1938-05-31 Improvements in and relating to the production of chocolate compounds for use in thecoating of foodstuffs

Country Status (1)

Country Link
GB (1) GB515430A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2480935A (en) * 1945-08-09 1949-09-06 Gen Foods Corp Chocolate products
US3332784A (en) * 1963-07-25 1967-07-25 Nat Biscuit Co Process for manufacture of chocolate water-icings
FR2426416A1 (en) * 1978-05-22 1979-12-21 Nat Starch Chem Corp PROCESS FOR PUTTING THE CHOCOLATE "LIQUEUR" IN THE FORM OF A DISPERSABLE PRODUCT AND PRODUCT OBTAINED BY THIS PROCESS
FR2612050A1 (en) * 1987-03-13 1988-09-16 Roesch Jean Paul Coatable chocolate-type composition
FR2937505A1 (en) * 2008-10-28 2010-04-30 Joel Morgeat CHOCOLATE PACKAGING, METHOD FOR MANUFACTURING THE SAME, AND PROCESS FOR USE IN MANUFACTURING CHOCOLATE-COATED CHOCOLATE OBJECT

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2480935A (en) * 1945-08-09 1949-09-06 Gen Foods Corp Chocolate products
US3332784A (en) * 1963-07-25 1967-07-25 Nat Biscuit Co Process for manufacture of chocolate water-icings
FR2426416A1 (en) * 1978-05-22 1979-12-21 Nat Starch Chem Corp PROCESS FOR PUTTING THE CHOCOLATE "LIQUEUR" IN THE FORM OF A DISPERSABLE PRODUCT AND PRODUCT OBTAINED BY THIS PROCESS
FR2612050A1 (en) * 1987-03-13 1988-09-16 Roesch Jean Paul Coatable chocolate-type composition
FR2937505A1 (en) * 2008-10-28 2010-04-30 Joel Morgeat CHOCOLATE PACKAGING, METHOD FOR MANUFACTURING THE SAME, AND PROCESS FOR USE IN MANUFACTURING CHOCOLATE-COATED CHOCOLATE OBJECT
EP2181941A1 (en) * 2008-10-28 2010-05-05 Joel Morgeat Manufacturing process for packaged chocolate, and its use for producing a chocolate coating material

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