GB847340A - Improvements in or relating to the manufacture of chocolate - Google Patents
Improvements in or relating to the manufacture of chocolateInfo
- Publication number
- GB847340A GB847340A GB38843/58A GB3884358A GB847340A GB 847340 A GB847340 A GB 847340A GB 38843/58 A GB38843/58 A GB 38843/58A GB 3884358 A GB3884358 A GB 3884358A GB 847340 A GB847340 A GB 847340A
- Authority
- GB
- United Kingdom
- Prior art keywords
- temperature
- mass
- dextrose hydrate
- chocolate
- conched
- 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
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Dextrose hydrate is added as the principal sweetening agent to a conched and improved chocolate paste to form a mass at a temperature not greater than 45 DEG C. but high enough to render the chocolate workable. Dextrose hydrate does not dehydrate at this temperature so the water of crystallization remains substantially constant. Preferably the cocoa paste is conched and improved at a temperature of from 60 DEG to 120 DEG C. after which the dextrose hydrate is added at between 35 DEG C. and 45 DEG C., preferably between 38 DEG and 42 DEG C. Lecithin and cocoa butter may be incorporated if desired and the mass is further processed by rolling mills and then re-liquefied in the mixer with further additions if desired. Finally the mass is moulded or otherwise made into products, being maintained at a temperature of 35 DEG to 45 DEG C. during solidification. The dextrose hydrate is preferably introduced into the mixer in dust or powder form and small quantities of other sweetening agents may be included as well as milk or cream-powder, dried fruits, roast coffee, cola-products, spices and vitamins. Examples are given.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE847340X | 1958-01-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB847340A true GB847340A (en) | 1960-09-07 |
Family
ID=6775298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB38843/58A Expired GB847340A (en) | 1958-01-23 | 1958-12-02 | Improvements in or relating to the manufacture of chocolate |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB847340A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL1013269C2 (en) * | 1999-10-12 | 2001-04-17 | Hart Beheer B V J | Solid sweet product used as a snack comprises fat, sweetener and coffee |
| WO2008059022A1 (en) * | 2006-11-16 | 2008-05-22 | Compagnie Gervais Danone | Fruit-containing chocolate or the like |
| US8940354B2 (en) | 2009-06-12 | 2015-01-27 | Mars, Incorporated | Polymer gelation of oils |
| US11582983B2 (en) | 2012-09-28 | 2023-02-21 | Mars, Incorporated | Heat resistant chocolate |
| US11896018B2 (en) | 2010-11-15 | 2024-02-13 | Mars, Incorporated | Dough products comprising ethylcellulose and exhibiting reduced oil migration |
| US12016347B2 (en) | 2022-02-07 | 2024-06-25 | Mars, Incorporated | Chocolate compositions containing ethylcellulose |
-
1958
- 1958-12-02 GB GB38843/58A patent/GB847340A/en not_active Expired
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL1013269C2 (en) * | 1999-10-12 | 2001-04-17 | Hart Beheer B V J | Solid sweet product used as a snack comprises fat, sweetener and coffee |
| WO2008059022A1 (en) * | 2006-11-16 | 2008-05-22 | Compagnie Gervais Danone | Fruit-containing chocolate or the like |
| FR2908599A1 (en) * | 2006-11-16 | 2008-05-23 | Gervais Danone Sa | FRUIT CHOCOLATE OR THE LIKE |
| US8940354B2 (en) | 2009-06-12 | 2015-01-27 | Mars, Incorporated | Polymer gelation of oils |
| US11241021B2 (en) | 2009-06-12 | 2022-02-08 | Mars, Incorporated | Chocolate compositions containing ethylcellulose |
| US11896018B2 (en) | 2010-11-15 | 2024-02-13 | Mars, Incorporated | Dough products comprising ethylcellulose and exhibiting reduced oil migration |
| US11582983B2 (en) | 2012-09-28 | 2023-02-21 | Mars, Incorporated | Heat resistant chocolate |
| US12016347B2 (en) | 2022-02-07 | 2024-06-25 | Mars, Incorporated | Chocolate compositions containing ethylcellulose |
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