Fat blend for heat-resistant chocolate

The present invention relates to a chocolate or chocolate-type composition comprising cocoa butter and a liquid fat in a weight ratio of 33:66 to >0:<100, preferably 25:75 to 20:80 wherein the blend has a SFC (solid fat content at 20°C) of less than 45%, and wherein the liquid fat is different...

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Main Authors SIMBUERGER STEPHAN, REDEBORN SARAH, HECHT GERHARD, WILLIAMS MARIA FLORENCIA, THIELE MARTIN, BALZER HARTMUT HEINRICH, PAGGIOS KONSTANTINOS, KLEMAN LAWRENCE P
Format Patent
LanguageChinese
English
Published 05.11.2014
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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Abstract The present invention relates to a chocolate or chocolate-type composition comprising cocoa butter and a liquid fat in a weight ratio of 33:66 to >0:<100, preferably 25:75 to 20:80 wherein the blend has a SFC (solid fat content at 20°C) of less than 45%, and wherein the liquid fat is different from cocoa liquor, is miscible with cocoa butter at all mixing ratios and has a SFC of 50% or less. The present invention further relates to a blend of cocoa butter and a liquid fat and its use for preventing fat blooming and increasing the bloom-stability of a chocolate or chocolate-type composition.
AbstractList The present invention relates to a chocolate or chocolate-type composition comprising cocoa butter and a liquid fat in a weight ratio of 33:66 to >0:<100, preferably 25:75 to 20:80 wherein the blend has a SFC (solid fat content at 20°C) of less than 45%, and wherein the liquid fat is different from cocoa liquor, is miscible with cocoa butter at all mixing ratios and has a SFC of 50% or less. The present invention further relates to a blend of cocoa butter and a liquid fat and its use for preventing fat blooming and increasing the bloom-stability of a chocolate or chocolate-type composition.
Author THIELE MARTIN
WILLIAMS MARIA FLORENCIA
REDEBORN SARAH
HECHT GERHARD
SIMBUERGER STEPHAN
KLEMAN LAWRENCE P
PAGGIOS KONSTANTINOS
BALZER HARTMUT HEINRICH
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– fullname: HECHT GERHARD
– fullname: WILLIAMS MARIA FLORENCIA
– fullname: THIELE MARTIN
– fullname: BALZER HARTMUT HEINRICH
– fullname: PAGGIOS KONSTANTINOS
– fullname: KLEMAN LAWRENCE P
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Snippet The present invention relates to a chocolate or chocolate-type composition comprising cocoa butter and a liquid fat in a weight ratio of 33:66 to >0:<100,...
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SubjectTerms 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
Title Fat blend for heat-resistant chocolate
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