ZA92513B - 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
ZA92513B
ZA92513B ZA92513A ZA92513A ZA92513B ZA 92513 B ZA92513 B ZA 92513B ZA 92513 A ZA92513 A ZA 92513A ZA 92513 A ZA92513 A ZA 92513A ZA 92513 B ZA92513 B ZA 92513B
Authority
ZA
South Africa
Prior art keywords
modifying
cocoa butter
crystalline structure
chocolate making
chocolate
Prior art date
Application number
ZA92513A
Other languages
English (en)
Inventor
Claude Giddey
Giddey Claude
Georges Dove
Dove Georges
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 ZA92513B publication Critical patent/ZA92513B/xx

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 OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or 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)
ZA92513A 1991-01-25 1992-01-24 Process for modifying the crystalline structure of cocoa butter and its use in chocolate making ZA92513B (en)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
ZA92513B true ZA92513B (en) 1992-11-25

Family

ID=4182534

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA92513A ZA92513B (en) 1991-01-25 1992-01-24 Process for modifying the crystalline structure of cocoa butter and its use in chocolate making

Country Status (5)

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

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
DE59904504D1 (de) 1999-05-29 2003-04-10 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.
KR100662717B1 (ko) * 2002-01-30 2006-12-28 메이지 세이카 가부시키가이샤 내열 보형성이 우수한 유지성 과자 및 그 제조 방법
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
JP5580490B2 (ja) * 2012-06-27 2014-08-27 日清オイリオグループ株式会社 チョコレート及び該チョコレートが被覆されたチョコレート被覆食品の製造方法、ならびにチョコレート生地の粘度上昇抑制方法
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
JP2016539646A (ja) * 2013-12-10 2016-12-22 エイエイケイ、アクチボラグ （ピーユービーエル）Ａａｋ Ａｂ （Ｐｕｂｌ） 改良された植物性脂肪
WO2015098932A1 (ja) * 2013-12-27 2015-07-02 日清オイリオグループ株式会社 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法
US20170273333A1 (en) * 2014-09-24 2017-09-28 The Nisshin Oillio Group, Ltd. Heat-resistant chocolate and method for manufacturing the same
AR104942A1 (es) * 2015-06-10 2017-08-23 Aak Ab Un método para aumentar una posición del pico de fusión de endotermia de una grasa comestible
BR112017026546A2 (pt) * 2015-06-10 2018-08-14 Aak Ab Publ processo para produzir uma pasta fluida de sementes e aparelho para o mesmo

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
CA2059829A1 (fr) 1992-07-26
EP0496310A1 (fr) 1992-07-29
CH681846A5 (enrdf_load_stackoverflow) 1993-06-15
IL100496A (en) 1995-03-30
IL100496A0 (en) 1992-09-06

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
IL100496A0 (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
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
DE3466851D1 (en) Cacao butter substitutes and chocolates containing the same
GB2208466B (en) Chocolate
EP0437927A3 (en) Hard candy confection having delayed effervescence and its production
EP0564787A3 (en) Confectionary fat composition and method for producing the same
GR3033281T3 (en) Preparation of ice crystals suspension in sugar solution and its use for making confections
GB2217251B (en) Method and apparatus for manufacturing hollow chocolate items
SG42771A1 (en) Chocolate and process for producing thereof
EP0121253A3 (en) Cheese flavored confection composition and process for its preparation
GB9019107D0 (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