CHOCOLATE COMPOSITION AND METHOD FOR OBTAINING THE SAME

The present invention relates to the use of tigernut flour for preventing fat bloom in a chocolate foodstuff, and a tigernut flour containing chocolate and it's use for dipping a frozen foodstuff.

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Bibliographic Details
Main Authors KÖGMEN, Elif, DE SCHINKEL, Dominiek, COPPIN, Stephanie
Format Patent
LanguageEnglish
Published 27.07.2023
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:The present invention relates to the use of tigernut flour for preventing fat bloom in a chocolate foodstuff, and a tigernut flour containing chocolate and it's use for dipping a frozen foodstuff.
Bibliography:Application Number: AU20220208415