Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
Patent 5023106 Issued on June 11, 1991. Estimated Expiration Date: 
December 19, 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.
December 19, 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 3537865 3595673 Method for producing hard butter InventorsAssigneeApplicationNo. 452880 filed on 12/19/1989US Classes:426/660, Confection426/601, Fat or oil is basic ingredient other than butter in emulsion form426/607, Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc.426/610, With defined preservative, e.g., crystallization inhibitor, etc.426/613, Having lacteal or egg ingredient or sugar or flavor514/557Carboxylic acid, percarboxylic acid, or salt thereof (e.g., peracetic acid, etc.)ExaminersPrimary: Hunter, JeanetteAttorney, Agent or FirmForeign Patent References
International ClassA23G 001/00AbstractA 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.Other References
Field of SearchFat or oil is basic ingredient other than butter in emulsion formAqueous emulsion Mixed formulated triglycerides per se, e.g., margarine oil, hard butter, etc. Having lacteal or egg ingredient or sugar or flavor With defined preservative, e.g., crystallization inhibitor, etc. Confection Gas is hydrogen, e.g., hydrogenation, etc. Carboxylic acid, percarboxylic acid, or salt thereof (e.g., peracetic acid, etc.) | |
