Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
Patent 4888196 Issued on December 19, 1989. Estimated Expiration Date: 
March 28, 2009. 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.
March 28, 2009. 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 References 2726158 2783151 3353964 3361568 3396037 3450819 3494944 3596673 Method for producing hard butter Triglycerides, dietetic and therapeutical applications and compositions containing them InventorsAssigneeApplicationNo. 329619 filed on 03/28/1989US Classes:426/601, Fat or oil is basic ingredient other than butter in emulsion form426/313, Gas is hydrogen, e.g., hydrogenation, etc.426/607, Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc.426/613, Having lacteal or egg ingredient or sugar or flavor426/660, Confection514/557Carboxylic acid, percarboxylic acid, or salt thereof (e.g., peracetic acid, etc.)ExaminersPrimary: Hunter, JeanetteAttorney, Agent or FirmInternational ClassA23G 003/00AbstractA process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57° F. (13.9° C.) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57° to about 72° F. (about 13.9° to about 22.2° C.) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.Field of SearchFat or oil is basic ingredient other than butter in emulsion formHaving lacteal or egg ingredient or sugar or flavor Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc. Confection Gas is hydrogen, e.g., hydrogenation, etc. With defined preservative, e.g., crystallization inhibitor, etc. Carboxylic acid, percarboxylic acid, or salt thereof (e.g., peracetic acid, etc.) | |
