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. La présente invention concerne l'utilisation de farine de noix tigrée pour prévenir le blanch...

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Bibliographic Details
Main Authors KÖGMEN, Elif, DE SCHINKEL, Dominiek, COPPIN, Stephanie
Format Patent
LanguageEnglish
French
Published 21.07.2022
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. La présente invention concerne l'utilisation de farine de noix tigrée pour prévenir le blanchiment gras dans un produit alimentaire au chocolat, et du chocolat contenant de la farine de tigera et son utilisation pour le trempage d'un produit alimentaire congelé.
Bibliography:Application Number: WO2022EP50801