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 makingInfo
- 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
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)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH242/91A CH681846A5 (xx) | 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 (xx) |
CA (1) | CA2059829A1 (xx) |
CH (1) | CH681846A5 (xx) |
IL (1) | IL100496A (xx) |
ZA (1) | ZA92513B (xx) |
Families Citing this family (16)
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 |
EP1180941B1 (de) * | 1999-05-29 | 2003-03-05 | Institute für Lebensmittelwissenschaft Laboratorium für Lebensmittel Verfahrenstechnik; ETH-Zentrum/LFO | 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 |
ES2464599T3 (es) * | 2007-03-16 | 2014-06-03 | Cargill, Incorporated | Composición de chocolate mejorada |
CN104320977B (zh) * | 2012-06-27 | 2018-05-22 | 日清奥利友集团株式会社 | 巧克力及覆盖有该巧克力的巧克力覆盖食品的制造方法、以及巧克力酱胚的粘度上升抑制方法 |
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 |
US20160316780A1 (en) * | 2013-12-27 | 2016-11-03 | The Nisshin Oillio Group, Ltd. | Method for manufacturing water-containing heat-resistant chocolate, water-containing heat-resistant chocolate, method for suppressing increase in viscosity of water-containing chocolate mix, and method for forming saccharide skeleton in water-containing heat-resistant chocolate |
JP5952988B1 (ja) * | 2014-09-24 | 2016-07-13 | 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その製造方法 |
ES2770093T3 (es) * | 2015-06-10 | 2020-06-30 | Aak Ab Publ | Grasa comestible mejorada |
JP2018518173A (ja) * | 2015-06-10 | 2018-07-12 | エイエイケイ、アクチボラグ (ピーユービーエル)Aak Ab (Publ) | シードスラリーを生産する方法およびその装置 |
Family Cites Families (3)
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 |
-
1991
- 1991-01-25 CH CH242/91A patent/CH681846A5/fr not_active IP Right Cessation
- 1991-12-25 IL IL10049691A patent/IL100496A/en not_active IP Right Cessation
-
1992
- 1992-01-20 EP EP92100804A patent/EP0496310A1/fr not_active Withdrawn
- 1992-01-22 CA CA002059829A patent/CA2059829A1/fr not_active Abandoned
- 1992-01-24 ZA ZA92513A patent/ZA92513B/xx unknown
Also Published As
Publication number | Publication date |
---|---|
IL100496A0 (en) | 1992-09-06 |
IL100496A (en) | 1995-03-30 |
EP0496310A1 (fr) | 1992-07-29 |
CA2059829A1 (fr) | 1992-07-26 |
CH681846A5 (xx) | 1993-06-15 |
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