IL100496A - תהליך לשינוי המבנה הגבישי של חמאת קקאו והשימוש בה בתעשיית השוקולדה - Google Patents

תהליך לשינוי המבנה הגבישי של חמאת קקאו והשימוש בה בתעשיית השוקולדה

Info

Publication number
IL100496A
IL100496A IL10049691A IL10049691A IL100496A IL 100496 A IL100496 A IL 100496A IL 10049691 A IL10049691 A IL 10049691A IL 10049691 A IL10049691 A IL 10049691A IL 100496 A IL100496 A IL 100496A
Authority
IL
Israel
Prior art keywords
cocoa butter
mass
sos
chocolate
temperature
Prior art date
Application number
IL10049691A
Other languages
English (en)
Other versions
IL100496A0 (en
Original Assignee
Battelle Memorial Institute
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 Battelle Memorial Institute filed Critical Battelle Memorial Institute
Publication of IL100496A0 publication Critical patent/IL100496A0/xx
Publication of IL100496A publication Critical patent/IL100496A/he

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • 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
    • A23G1/38—Cocoa butter substitutes

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
IL10049691A 1991-01-25 1991-12-25 תהליך לשינוי המבנה הגבישי של חמאת קקאו והשימוש בה בתעשיית השוקולדה IL100496A (he)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH242/91A CH681846A5 (he) 1991-01-25 1991-01-25

Publications (2)

Publication Number Publication Date
IL100496A0 IL100496A0 (en) 1992-09-06
IL100496A true IL100496A (he) 1995-03-30

Family

ID=4182534

Family Applications (1)

Application Number Title Priority Date Filing Date
IL10049691A IL100496A (he) 1991-01-25 1991-12-25 תהליך לשינוי המבנה הגבישי של חמאת קקאו והשימוש בה בתעשיית השוקולדה

Country Status (5)

Country Link
EP (1) EP0496310A1 (he)
CA (1) CA2059829A1 (he)
CH (1) CH681846A5 (he)
IL (1) IL100496A (he)
ZA (1) ZA92513B (he)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6391356B1 (en) 1997-01-11 2002-05-21 Mars, Incorporated Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
US6066350A (en) 1997-02-07 2000-05-23 Cargill Incorporated Method and arrangement for processing cocoa mass
GB2344988A (en) * 1998-12-21 2000-06-28 Nestle Sa Processing of fats or fat containing foods
ATE233489T1 (de) 1999-05-29 2003-03-15 Inst Lebensmittelwissenschaft Verfahren zur herstellung von fettschmelze basierten impfkristallsuspensionen
NL1012691C2 (nl) * 1999-07-23 2001-01-24 Stichting Tech Wetenschapp Werkwijze voor het bereiden van chocolade.
JPWO2003063602A1 (ja) * 2002-01-30 2005-05-26 明治製菓株式会社 耐熱保形性に優れた油脂性菓子とその製造方法
US7201934B2 (en) 2002-10-15 2007-04-10 Cargill, Incorporated Dispersible cocoa products
EP1859686A1 (en) * 2006-05-22 2007-11-28 Puratos N.V. Method to crystallize real chocolate in the form of stable Beta V polymorphic crystals
EP2335491A1 (en) * 2007-03-16 2011-06-22 Cargill, Incorporated Improved chocolate composition
MY183848A (en) * 2012-06-27 2021-03-17 Nisshin Oillio Group Ltd Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate mix
JP5756074B2 (ja) * 2012-11-02 2015-07-29 日清オイリオグループ株式会社 耐熱性チョコレート及び耐熱性チョコレートの製造方法
BR112016013362A2 (pt) * 2013-12-10 2017-08-08 Aak Ab Publ Gordura vegetal melhorada
KR102352611B1 (ko) * 2013-12-27 2022-01-18 닛신 오일리오그룹 가부시키가이샤 함수형 내열성 초콜릿의 제조방법, 함수형 내열성 초콜릿, 함수 초콜릿 반죽의 점도 상승 억제방법, 및 함수형 내열성 초콜릿중의 당골격 형성방법
MY163239A (en) * 2014-09-24 2017-08-30 The Nissan Oillio Group Ltd Heat-resistant chocolate and method for manufacturing the same
RU2017144106A (ru) * 2015-06-10 2019-07-10 ААК АБ (публ) Способ получения затравочной массы и соответствующее устройство
EP3307074B1 (en) * 2015-06-10 2019-12-11 AAK AB (Publ) Improved edible fat

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2602877A1 (de) * 1976-01-27 1977-07-28 Domgraff Automation Verfahren zum temperieren kakaobutterhaltiger schmelzmassen
CH658163A5 (fr) * 1983-10-07 1986-10-31 Nestle Sa Procede de production de fractions comestibles de matieres grasses et leur utilisation.
US4910037A (en) * 1987-05-29 1990-03-20 Fuji Oil Company, Limited Tempering accelerator and use thereof in chocolate

Also Published As

Publication number Publication date
EP0496310A1 (fr) 1992-07-29
ZA92513B (en) 1992-11-25
CH681846A5 (he) 1993-06-15
IL100496A0 (en) 1992-09-06
CA2059829A1 (fr) 1992-07-26

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