GB832343A - Improvements in and relating to the manufacture of chocolate - Google Patents

Improvements in and relating to the manufacture of chocolate

Info

Publication number
GB832343A
GB832343A GB2183855A GB2183855A GB832343A GB 832343 A GB832343 A GB 832343A GB 2183855 A GB2183855 A GB 2183855A GB 2183855 A GB2183855 A GB 2183855A GB 832343 A GB832343 A GB 832343A
Authority
GB
United Kingdom
Prior art keywords
chocolate
fat
acids
glycerides
mass
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
GB2183855A
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.)
THORVALD FRIIS ANDERSEN
Original Assignee
THORVALD FRIIS ANDERSEN
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 THORVALD FRIIS ANDERSEN filed Critical THORVALD FRIIS ANDERSEN
Priority to GB2183855A priority Critical patent/GB832343A/en
Publication of GB832343A publication Critical patent/GB832343A/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)
  • Edible Oils And Fats (AREA)

Abstract

In a non-aqueous chocolate mass 5% by weight of the mass is made up of a non-aqueous mixture of oil-free glycerides of fatty acids of animal butter fat, an unhydrogenated vegetable fat, e.g. cocoa butter, and a vegetable emulsifying agent, e.g. lecithin, this mixture replacing a similar amount of the fat used in the chocolate. The glycerides used are those of the following acids: capric, lauric, myristic, palmitic, stearic and oleic acids.
GB2183855A 1955-07-28 1955-07-28 Improvements in and relating to the manufacture of chocolate Expired GB832343A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2183855A GB832343A (en) 1955-07-28 1955-07-28 Improvements in and relating to the manufacture of chocolate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2183855A GB832343A (en) 1955-07-28 1955-07-28 Improvements in and relating to the manufacture of chocolate

Publications (1)

Publication Number Publication Date
GB832343A true GB832343A (en) 1960-04-06

Family

ID=10169655

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2183855A Expired GB832343A (en) 1955-07-28 1955-07-28 Improvements in and relating to the manufacture of chocolate

Country Status (1)

Country Link
GB (1) GB832343A (en)

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