# US 5,149,560 A · Heat-resistant chocolate and method of making same

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- Number: US 5,149,560 A
- Document ID: US5149560A
- Status: Granted
- Kind: A
- Application number: 07/674,652
- Filed: 1991-03-25
- Granted: 1992-09-22
- Earliest claimed: 1991-03-25
- Assignees: Mars, Incorporated
- Inventors: Kirk S. Kealey; Nancy W. Quan
- Web page: https://patentgrep.com/patent/US5149560A

## CPC

- A23G 1/36: characterised by the fats used (containing dairy products A23G1/46)
- A23G 1/04: Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products (machines for roasting cocoa A23N12/00)
- A23G 1/325: {containing inorganic compounds}
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

## Abstract

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.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

The method as defined in claim 1, wherein the water-in-oil emulsion is comprised of water and fractionated lecithin.

### Claim 3 (depends on 1)

The method as defined in claim 1, wherein the water-in-oil emulsion is about 80 to 90% water and about 10 to 20% fractionated lecithin and wherein said water-in-oil emulsion is added to the tempered chocolate in an amount such that the heat-resistant chocolate comprises from about 1.5 to about 1.975% water-in-oil emulsion.

### Claim 4 (depends on 1)

The method as defined in claim 1, wherein the water-in-oil emulsion is 81% water and 19% fractionated lecithin and wherein said water-in-oil emulsion is added to tempered chocolate to form a heat-resistant chocolate, in an amount such that the heat-resistant chocolate comprises about 1.975% water-in-oil emulsion and wherein the water-in-oil emulsion remains in liquid form during processing.

### Claim 5

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.

### Claim 6 (depends on 5)

The heat-resistant chocolate as defined in claim 5, wherein the water-in-oil emulsion is about 80% water and about 10 to 20% fractionated lecithin and wherein said water-in-oil emulsion is added to the tempered chocolate to form the heat-resistant chocolate, in an amount such that the heat-resistant chocolate comprises from about 1.5 to 1.975% water-in-oil emulsion.

### Claim 7

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.

### Claim 8

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.

### Claim 9

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.

### Claim 10

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.

### Claim 11 (depends on 1)

The method as defined in claim 1, wherein the water-in-oil emulsion is a reverse micelle.

### Claim 12 (depends on 11)

The method as defined claim 11, wherein the reverse micelle comprises water and fractionated lecithin.