Method of manufacturing a chocolate product
Patent 4045583 Issued on August 30, 1977. Estimated Expiration Date: 
August 30, 1994. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
August 30, 1994. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent ReferencesInventorsAssigneeApplicationNo. 05/705207 filed on 07/14/1976US Classes:426/241, Heating by electromagnetic wave426/103, Sugar or carbohydrate containing426/242, Product dry in final form426/445, Size increase by puffing, or pore forming of solid material by heating426/515, From liquid state, e.g., casting, freezing, etc.426/631, Cocoa426/660, Confection426/98Encapsulated, or coated triglyceridic materialExaminersPrimary: Bashore, S. LeonAssistant: Schor, Kenneth M. Attorney, Agent or FirmForeign Application Priority Data1975-07-22 UKAbstractA 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.Other References
Field of SearchEncapsulated, or coated triglyceridic materialAnd subsequent heat treatment of dehydration Triglyceridic material film former Of prior foamed or gasified material Isolated whole seed, bean or nut, or material derived therefrom Coffee or cocoa, e.g., coffee extract, etc. Sugar or carbohydrate containing Cocoa By chocolate or Theobroma cocoa derived INTERNAL APPLICATION OF NONTRANSITORY FLUENT MATERIAL TO SOLID EDIBLE BY INJECTING, ARTIFICIAL PORE FORMATION OR EXTERNAL PRESSURE BUILDING UP UNITS FROM DIVERSE EDIBLE PARTICULATE MATERIAL TO FORM DRY PRODUCT, E.G., AGGLOMERATING, TABLETING, ETC. Foam or foamable type Cream filler, fondant, frosting, icing or confection Containing cocoa or flavored beverage Aqueous emulsion Having lacteal or egg ingredient or sugar or flavor Confection Forming rod, strand, sheet, or filament From liquid state, e.g., casting, freezing, etc. Product dry in final form | |
