A - Human Necessities – 23 – G
Patent
A - Human Necessities
23
G
99/1, 99/42
A23G 1/00 (2006.01) A23G 1/18 (2006.01) A23G 3/00 (2006.01) A23G 3/02 (2006.01) A23L 1/307 (2006.01)
Patent
CA 2012380
A 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.
Ehrman Albert Martin
Seiden Paul
Weitzel Rose Marie
White Robert Lee
Ehrman Albert Martin
Seiden Paul
Sim & Mcburney
The Procter & Gamble Company
Weitzel Rose Marie
LandOfFree
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