IL100496A0 - Process for modifying the crystalline structure of cocoa butter and its use in chocolate making - Google Patents

Process for modifying the crystalline structure of cocoa butter and its use in chocolate making

Info

Publication number
IL100496A0
IL100496A0 IL100496A IL10049691A IL100496A0 IL 100496 A0 IL100496 A0 IL 100496A0 IL 100496 A IL100496 A IL 100496A IL 10049691 A IL10049691 A IL 10049691A IL 100496 A0 IL100496 A0 IL 100496A0
Authority
IL
Israel
Prior art keywords
modifying
cocoa butter
crystalline structure
chocolate making
chocolate
Prior art date
Application number
IL100496A
Other versions
IL100496A (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/en
Publication of IL100496A publication Critical patent/IL100496A/en

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 Process for modifying the crystalline structure of cocoa butter and its use in chocolate making IL100496A (en)

Applications Claiming Priority (1)

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

Publications (2)

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

Family

ID=4182534

Family Applications (1)

Application Number Title Priority Date Filing Date
IL10049691A IL100496A (en) 1991-01-25 1991-12-25 Process for modifying the crystalline structure of cocoa butter and its use in chocolate making

Country Status (5)

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

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
WO2000072695A1 (en) * 1999-05-29 2000-12-07 Institut Für Lebensmittelwissenschaft Laboratorium Für Lebensmittel Verfahrenstechnik Method of producing seed crystal suspensions based on melted fat
NL1012691C2 (en) * 1999-07-23 2001-01-24 Stichting Tech Wetenschapp Method for preparing chocolate.
CN1625339A (en) * 2002-01-30 2005-06-08 明治制果株式会社 Oily cake excellent in heat-resistant shape retention and process for producing the same
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
EP1969948B1 (en) 2007-03-16 2014-02-26 Cargill, Incorporated Improved chocolate composition
CN104320977B (en) * 2012-06-27 2018-05-22 日清奥利友集团株式会社 Chocolate and the manufacturing method of chocolate covering food and the viscosity rising suppressing method of chocolate sauce embryo covered with the chocolate
JP5756074B2 (en) * 2012-11-02 2015-07-29 日清オイリオグループ株式会社 Heat-resistant chocolate and method for producing heat-resistant chocolate
KR20160104004A (en) * 2013-12-10 2016-09-02 에이에이케이 아베 (파블) Improved vegetable fat
EP3087847B1 (en) * 2013-12-27 2019-11-13 The Nisshin OilliO Group, Ltd. Method for manufacturing water-containing heat-resistant chocolate, method for suppressing increase in viscosity of water-containing chocolate dough, and method for forming saccharide skeleton in water-containing heat-resistant chocolate
WO2016047453A1 (en) * 2014-09-24 2016-03-31 日清オイリオグループ株式会社 Heat-resistant chocolate and method for manufacturing same
EP3307074B1 (en) * 2015-06-10 2019-12-11 AAK AB (Publ) Improved edible fat
BR112017026546A2 (en) * 2015-06-10 2018-08-14 Aak Ab Publ process to produce a fluid seed paste and apparatus for the same

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2602877A1 (en) * 1976-01-27 1977-07-28 Domgraff Automation Chocolate melt tempering process - in thermostatted agitator tank with chilled side stream recycled by worm conveyor
CH658163A5 (en) * 1983-10-07 1986-10-31 Nestle Sa PROCESS FOR PRODUCING EDIBLE FRACTIONS OF FAT MATERIALS AND THEIR USE.
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
CH681846A5 (en) 1993-06-15
CA2059829A1 (en) 1992-07-26
ZA92513B (en) 1992-11-25
EP0496310A1 (en) 1992-07-29
IL100496A (en) 1995-03-30

Similar Documents

Publication Publication Date Title
SG48929A1 (en) Product and process for producing milk chocolate
ZA947204B (en) Method of making crystalline sugar and products resulting therefrom
ZA92513B (en) Process for modifying the crystalline structure of cocoa butter and its use in chocolate making
EP0339129A3 (en) Tempering apparatus for masses containing cocoabutter and similar fat particularly chocolate masses
HUP9602998A2 (en) Shaped chocolate in confectionery
EP0237307A3 (en) Substitute composition for cocoa butter
HU9303137D0 (en) Process and device for producing ice cream cake
EP0303295A3 (en) Hard candy and process for producing the same
EP0564077A3 (en) Low-fat confectionary material and process for making same
GB9122482D0 (en) Ice cream with chocolate strands
GB2208466B (en) Chocolate
EP0437927A3 (en) Hard candy confection having delayed effervescence and its production
DE3466851D1 (en) Cacao butter substitutes and chocolates containing the same
EP0564787A3 (en) Confectionary fat composition and method for producing the same
GB2217251B (en) Method and apparatus for manufacturing hollow chocolate items
EP0121253A3 (en) Cheese flavored confection composition and process for its preparation
GB9118509D0 (en) Improvements in or relating to methods of and apparatus for the manufacture of confectionery
GB2211393B (en) Whipping cream
GB8705952D0 (en) Cocoa butter substitutes
GB9522263D0 (en) Shaped chocolate in confectionery
GB9120449D0 (en) Milk chocolate and method of making the same
GB9109251D0 (en) Milk chocolate and method of making the same
CS553589A3 (en) Edible fat in chocolate masses and icings
GB8916092D0 (en) Chocolate confectionery
ZA903573B (en) Chocolate confectionery

Legal Events

Date Code Title Description
RH Patent void