Title:
TEMPERATURE RESISTANT CHOCOLATE COMPOSITION AND METHOD
Document Type and Number:
WIPO Patent Application WO/2010/148058
Kind Code:
A3
Abstract:
A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may comprise a sugar, such as but not limited to, sucrose. By including within the chocolate composition the solid material that has the particle size from about 50 to about 1000 nanometers, the chocolate composition has enhanced temperature resistance properties.
Inventors:
HESS STEVEN JAMES (US)
WINDHAB ERICH J (CH)
CURSCHELLAS CORINA S (CH)
HANSELMANN WILLIAM (CH)
WINDHAB ERICH J (CH)
CURSCHELLAS CORINA S (CH)
HANSELMANN WILLIAM (CH)
Application Number:
PCT/US2010/038774
Publication Date:
March 31, 2011
Filing Date:
June 16, 2010
Export Citation:
Assignee:
HERSHEY FOODS CORP (US)
HESS STEVEN JAMES (US)
WINDHAB ERICH J (CH)
CURSCHELLAS CORINA S (CH)
HANSELMANN WILLIAM (CH)
HESS STEVEN JAMES (US)
WINDHAB ERICH J (CH)
CURSCHELLAS CORINA S (CH)
HANSELMANN WILLIAM (CH)
International Classes:
A23G1/50; A23G1/30; A23G1/36; A23G1/40
Domestic Patent References:
WO2007007310A1 | 2007-01-18 |
Foreign References:
US5384124A | 1995-01-24 | |||
US20060153966A1 | 2006-07-13 | |||
US20060121164A1 | 2006-06-08 |
Attorney, Agent or Firm:
GROLZ, Edward W. (Scott Murphy & Presser,400 Garden City Plaza,Suite 30, Garden City New York, US)
Download PDF: