Title:
高融点乳化剤を含む食品
Document Type and Number:
Japanese Patent JP2004504822
Kind Code:
A
Abstract:
The invention is directed to food products that include a liquid fat and a high melting point emulsifier. The liquid fat and a high melting point emulsifier can replace solid fat in the food product. The high melting point emulsifier may also be added to chocolate to provide a chocolate composition that has better shape retention at elevated temperatures. The emulsifier component gives the fat in the chocolate a structure that resists loss of shape even at elevated temperatures and keeps the chocolate composition from sticking to the wrapper when subjected to elevated temperatures. The invention also provides a method of making the chocolate composition.
Inventors:
Naluru, Shanta, Chandra Secaran
Napolitano, Guillermo
Napolitano, Guillermo
Application Number:
JP2002515092A
Publication Date:
February 19, 2004
Filing Date:
June 07, 2001
Export Citation:
Assignee:
Societe de Prodey Netsuru Society anonym
International Classes:
A23G1/30; A21D2/16; A23D9/013; A23G1/00; A23G1/04; A23G1/36; A23G1/40; A23G1/56; A23G9/32; A23G9/44; A23G9/52; A23L1/00; A23L25/10; A23L29/10; (IPC1-7): A23G1/00; A23L1/035
Attorney, Agent or Firm:
Hideto Asamura
Hajime Asamura
Yukihiro Ikeda
Naganuma Akio
Hajime Asamura
Yukihiro Ikeda
Naganuma Akio