Chocolate flavour manipulation

Details Chocolate flavour manipulation Chocolate flavour manipulation

A - Human Necessities

23

G

A23G 1/00 (2006.01) A23L 1/227 (2006.01) A23L 1/234 (2006.01)

Patent

CA 2465345

A process for manipulating the flavour of a single mass of chocolate which comprises adding an effective amount of a non-cocoa and/or milk/dairy flavour attribute to the chocolate mass wherein the flavour provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.

L'invention a trait à un procédé permettant de manipuler l'arôme d'une pâte de chocolat, consistant notamment à ajouter à la pâte de chocolat une quantité efficace d'un attribut d'arôme qui n'est pas de cacao et/ou d'arôme lait/crème, l'arôme conférant à ladite pâte une ou plusieurs des propriétés suivantes : grillé, doux, amer, granulé, caramel, fruité, floral, biscuit, gâteau, pain, céréales, malt, astringent ou praliné.

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