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US 8,137,725 B2Granted
Organoleptically enhanced white chocolate
AssigneeMars, Incorporated
InventorsJohn P. Munafo, Mark S. Mackey
Life of this patent
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Abstract
This invention is directed to an enhanced white chocolate to which has been added isovaleric acid in an amount effective to provide enhanced organoleptic attributes compared to a conventional white chocolate. The invention is also directed to the preparation of the enhanced white chocolate.
Claims20
An organoleptically enhanced white chocolate comprising:
- a dairy or dairy-derived component and a sweetener in a fat continuous system, wherein the white chocolate is substantially free of nonfat cocoa solids and contains isovaleric acid in an amount of about 500 ppb to about 1600 ppb.
A method of preparing an organoleptically enhanced white chocolate comprising the step of:
- adding (i) to a white chocolate or (ii) during the formulation of a white chocolate, sufficient isovaleric acid to obtain about 500 ppb to about 1600 ppb of isovaleric acid in the organoleptically enhanced white chocolate,
- wherein the organoleptically enhanced white chocolate is substantially free of nonfat cocoa solids.
Dependencies are inferred from the claim text.