FOOD PRODUCTS CONTAINING HIGH MELTING EMULSIFIERS

WIPO Patent Application WO2002009529

A3

The invention is directed to food products that include a liquid fat and a high melting point emulsifiers. 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 event 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.

JPS60137250	PRODUCTION OF OILY OR FATTY CONFECTIONERY HAVING PATTERN
JPS5921885	[Title of the device] The cassette tape to eat
JPH10150930	METHOD FOR REFINING PEACH RESIN AND PEACH RESIN

NALUR SHANTA CHANDRASEKARAN (US)
NAPOLITANO GUILLERMO (US)

PCT/EP2001/006465

October 31, 2002

June 07, 2001

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NESTLE SA (CH)
NALUR SHANTA CHANDRASEKARAN (US)
NAPOLITANO GUILLERMO (US)

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; A21D2/16; A23D9/013; A23L1/035

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EP0427544A2	1991-05-15
US4680184A	1987-07-14
US6025006A	2000-02-15
US5620734A	1997-04-15
US5658609A	1997-08-19
US4360535A	1982-11-23

PATENT ABSTRACTS OF JAPAN vol. 012, no. 358 (C - 531) 26 September 1988 (1988-09-26)
PATENT ABSTRACTS OF JAPAN vol. 013, no. 402 (C - 633) 6 September 1989 (1989-09-06)
PATENT ABSTRACTS OF JAPAN vol. 005, no. 089 (C - 058) 10 June 1981 (1981-06-10)

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