US 4,045,583 AGranted

Method of manufacturing a chocolate product

AssigneeCadbury Limited

InventorsMaurice Stanley Jeffery, Paul Anthony Glynn, Mohammed Moiz Uddin Khan

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Abstract

A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then evaporated to about 10% moisture content while maintaining the fat in emulsion. Finally, the mixture is dried, preferably under reduced pressure, with gasification to produce an expanded product containing 15-35% fat, at least 40% sugar and not more than 5%, preferably not more than 2%, water. The product contains individual fat particles which are separated from one another in a sugar glass so that fat seepage from the product at elevated ambient temperatures is obviated.

Claims11

Dependent claims

A method of manufacturing a shaped heat-resistant chocolate product comprising the steps of (i) thoroughly mixing at least the following ingredients:

water, 15 to 35% by weight of at least one edible fat selected from (a) cocoa butter and (b) cocoa butter and at least one other fat, and not less than 40% by weight of sugar, said percentages being based on the total weight of the chocolate product, so as to produce an aqueous sugar solution in which said at least one edible fat is emulsified with the solution, (ii) maintaining said at least one edible fat emulsified with the aqueous sugar solution, evaporating sufficient water from the solution to prevent separation of said at least one edible fat from the said aqueous sugar solution, (iii) shaping the resultant evaporated mixture, and (iv) drying the shaped mixture so as to produce a shaped heat-resistant chocolate product having a moisture content of not more than 5% by weight and such that individual particles of said at least one edible fat are encapsulated in a sugar glass.

Dependencies are inferred from the claim text.

Facts

Application: 05/705,207Filed 14 Jul 1976
Priority: UK 30570/7522 Jul 1975
Granted: 30 Aug 1977
Term ends: Not estimatedThe source records don’t support an estimate.

Classification11 codes

A23G 1/36
Characterised by the composition containing organic or inorganic compounds: characterised by the fats used
A23G 1/208
Apparatus not covered by groups A23G1/21 - A23G1/28: moulding or shaping of cellular or expanded articles
A23G 1/30
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor: cocoa products, e.g. chocolate; Substitutes therefor
A23G 1/325
Characterised by the composition containing organic or inorganic compounds: containing inorganic compounds