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US 5,326,581 AGranted
Chocolates
AssigneeKao Corporation
InventorsHiroshi Higashioka, Yukitaka Tanaka
Life of this patent
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Abstract
Chocolates that comprise a diglyceride having a melting point of 25.degree. C. or less are found to exhibit a soft texture at temperatures below room temperature and stable qualities at temperatures above room temperature. Further, such chocolates display a good ability to melt in one's mouth. Also, the chocolates exhibit an enriched chocolate flavor as well as a crisp after taste.
Claims11
A chocolate comprising (1) cacao mass, cacao powder, or mixtures thereof;
- (2) sweetener;
- and (3) fats;
- wherein said fats are comprised of (a) 50-98% by weight of cacao fat, a fat similar thereto, or mixtures thereof, and (b) 10-50% by weight of a diglyceride composition which consists of one or more diglycerides and has a melting point of 25.degree. C. or less, based on the total weight of fats wherein said chocolate has a soft texture below room temperature and exhibits stable qualities above room temperature.
Dependencies are inferred from the claim text.