Title:
CHOCOLATE COMPOSITION
Document Type and Number:
Japanese Patent JP3439012
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a composition which is provided with a taste equivalent to that of chocolate containing sugar, shows the remarkable reduction of carolies and hides the cooling effect of erythritol by containing cocoa butter, cocoa nib and the mixture of erythritol and maltitol.
SOLUTION: The desired composition contains cocoa butter, cocoa and the mixture of erythritol and maltitol by preferably 45 to 55 wt.%. This composition is mixed with chocolate components. A fining process at this time preferably performs drying and/or dry/wet-fining at least 65°C, preferably at 65 to 100°C.
Inventors:
Freddie Mauritz Rack Van der Schulen
Tomohiro Mihara
Tomohiro Mihara
Application Number:
JP2541896A
Publication Date:
August 25, 2003
Filing Date:
February 13, 1996
Export Citation:
Assignee:
CERESTAR HOLDING BESLOTEN VENNOOTSHAP
International Classes:
A23G1/00; A23G1/30; A23G1/16; A23G1/40; A23G1/56; A23L27/30; (IPC1-7): A23G1/00
Domestic Patent References:
| JP5260894A | ||||
| JP4287640A | ||||
| JP34746A |
Attorney, Agent or Firm:
Mitsufumi Esaki (2 others)
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