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US 5,149,560 AGranted
Heat-resistant chocolate and method of making same
AssigneeMars, Incorporated
InventorsKirk S. Kealey, Nancy W. Quan
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AssigneeMars, Incorporated
InventorsKirk S. Kealey, Nancy W. Quan
Estimating the term…
This invention concerns a heat-resistant or thermally robust chocolate and method for making same. The inventive method provides a means of adding moisture to chocolate through use of lipid microstructure technology such as reverse micelle technology to form a stable water-in-oil emulsion, for example, hydrated lecithin. The stable water-in-oil emulsion is added to tempered chocolate during processing, and upon aging and stabilization, thermal robustness develops in the chocolate product. The heat-resistant chocolate of the instant invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate is used. The invention provides a heat-resistant chocolate product having the desired taste, texture, mouth feel and other characteristics of ordinary chocolate.
A method of preparing a heat-resistant chocolate which comprises combining tempered chocolate and a stable water-in-oil emulsion, in the form of a lipid microstructure, able, and in an amount effective, to form the heat-resistant chocolate.
A heat-resistant chocolate which comprises tempered chocolate to which is added, in an amount effective to render the tempered chocolate heat resistant, a hydrated lecithin composition wherein the hydrated lecithin composition comprises a stable water-in-oil emulsion, of water and fractionated lecithin, in the form of a lipid microstructure.
A method of preparing a heat-resistant chocolate which comprises combining tempered chocolate and a stable water-in-oil emulsion, in the form of a lipid microstructure, able, and in an amount effective, to form the heat-resistant chocolate, wherein said water-in-oil emulsion comprises water and hydrated milk fat.
A method of preparing a heat-resistant chocolate which comprises combining tempered chocolate and a stable water-in-oil emulsion, in the form of a lipid microstructure, able, and in an amount effective, to form the heat-resistant chocolate, wherein said water-in-oil emulsion comprises water and anhydrous milk fat.
A method of preparing a heat-resistant chocolate which comprises combining tempered chocolate and a stable water-in-oil emulsion, in the form of a lipid microstructure, able, and in an amount effective, to form the heat-resistant chocolate, wherein said water-in-oil emulsion comprises water and heavy cream.
A method of preparing a heat-resistant chocolate which comprises combining tempered chocolate and a stable water-in-oil emulsion, in the form of a lipid microstructure, able, and in an amount effective, to form the heat-resistant chocolate, wherein said water-in-oil emulsion comprises cocoa butter, water and non-fat dry milk.
Dependencies are inferred from the claim text.