A - Human Necessities – 23 – G
Patent
A - Human Necessities
23
G
99/140, 99/41, 2
A23G 1/00 (2006.01) A23G 1/12 (2006.01) A23G 3/02 (2006.01) A23G 3/34 (2006.01) A23L 1/236 (2006.01) C13K 13/00 (2006.01)
Patent
CA 1334899
In an improved process for producing food products, such as confections, including milk and dark chocolate, a crystalline saccharide such as sucrose, and a fat such as cocoa butter, are blended with a minor amount of water. The blend is refined, such as by passing it through the nip of at least one pair of refining rolls, to produce particles having a size less than about 50 micrometers. The minor amount of water is effective to dissolve saccharide particles having a size less than about five micrometers. Subsequently, the refined product is heated and agitated to remove the minor amount of water. The resulting semi-processed food ingredient is useful for producing food products having improved viscosity characteristics.
607240
Martin Robert A. Jr.
Stumpf David M.
Hershey Foods Corporation
Shapiro Cohen
LandOfFree
Process of refining saccharide crystals during food processing does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process of refining saccharide crystals during food processing, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process of refining saccharide crystals during food processing will most certainly appreciate the feedback.
Profile ID: LFCA-PAI-O-1215910