GB855310A - Improvements in or relating to chocolate preparations - Google Patents
Improvements in or relating to chocolate preparationsInfo
- Publication number
- GB855310A GB855310A GB3673957A GB3673957A GB855310A GB 855310 A GB855310 A GB 855310A GB 3673957 A GB3673957 A GB 3673957A GB 3673957 A GB3673957 A GB 3673957A GB 855310 A GB855310 A GB 855310A
- Authority
- GB
- United Kingdom
- Prior art keywords
- sucrose
- esters
- chocolate
- lecithin
- fatty acid
- 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
- A23G1/36—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
A chocolate preparation contains, as emulsifying agent one or more partial esters of an oligo-saccharide with a fatty acid having 12 to 18 carbon atoms, each partial ester containing not more than 5 fatty acid radicals in the molecule. The emulsifying agent may comprise 5 to 30% lecithin and 95 to 70% of one of the above esters. Otherwise the emulsifying agent may be one or more phosphate esters of monoglycerides, diglycerides and lanolin in admixture with one of the above esters. The esters contain preferably 2 or 3 fatty acid radicals per molecule, e.g. sucrose tristearate, sucrose distearate, sucrose dioleate or sucrose trioleate. The following are examples of suitable emulsifying agents:-(a) 25-50% sucrose tristearate with 75-50% sucrose distearate; (b) 0-100% sucrose dioleate with 100-0% sucrose trioleate; (c) 7-15% lecithin with 93-85% of one of the sucrose esters, e.g. the distearate. The total amount of the above esters added to the chocolate is preferably in the range 0,05-1% by weight, The ester may be added to the chocolate before conching and the lecithin after. Examples are given of the use of various concentrations of different emulsifying agents for comparison of the viscosities of the resulting chocolate converture.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3673957A GB855310A (en) | 1957-11-25 | 1957-11-25 | Improvements in or relating to chocolate preparations |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3673957A GB855310A (en) | 1957-11-25 | 1957-11-25 | Improvements in or relating to chocolate preparations |
Publications (1)
Publication Number | Publication Date |
---|---|
GB855310A true GB855310A (en) | 1960-11-30 |
Family
ID=10390812
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3673957A Expired GB855310A (en) | 1957-11-25 | 1957-11-25 | Improvements in or relating to chocolate preparations |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB855310A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3622354A (en) * | 1968-07-29 | 1971-11-23 | George Bernard Diamond | Edible composition and aerosol package containing the same |
US4360534A (en) | 1981-03-02 | 1982-11-23 | The Proctor & Gamble Co. | Method of providing soft flavor chips in aged cookies and composition thereof |
WO1988008253A1 (en) * | 1987-04-28 | 1988-11-03 | Cadbury Schweppes Plc | Viscosity reducing agent |
-
1957
- 1957-11-25 GB GB3673957A patent/GB855310A/en not_active Expired
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3622354A (en) * | 1968-07-29 | 1971-11-23 | George Bernard Diamond | Edible composition and aerosol package containing the same |
US4360534A (en) | 1981-03-02 | 1982-11-23 | The Proctor & Gamble Co. | Method of providing soft flavor chips in aged cookies and composition thereof |
WO1988008253A1 (en) * | 1987-04-28 | 1988-11-03 | Cadbury Schweppes Plc | Viscosity reducing agent |
GB2218892A (en) * | 1987-04-28 | 1989-11-29 | Cadbury Schweppes Plc | Viscosity reducing agent |
GB2218892B (en) * | 1987-04-28 | 1991-03-27 | Cadbury Schweppes Plc | Viscosity-reducing agent |
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