Cocoa flavored product and process for manufacturing same

Details Cocoa flavored product and process for manufacturing same Cocoa flavored product and process for manufacturing same

C - Chemistry, Metallurgy

12

N

99/186

C12N 1/16 (2006.01) A23G 1/00 (2006.01)

Patent

CA 1118271

ABSTRACT OF THE DISCLOSURE A cocoa substitute product having the characteristic texture, color, flavor, aroma and mouth-feel of cocoa powder is produced by drying food yeast to a moisture content of less than about 5% by weight and then roasting the yeast at a temperature of about 200°C. to about 250°C. for a sufficient period of tome to develop the color, flavor and aroma of natural cocoa. The product may be used as a cocoa extender, substitute or replacer in foodstuffs employing cocoa and/or chocolate.

318417

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