Product and process of making hypoallergenic chocolate...

Details Product and process of making hypoallergenic chocolate... Product and process of making hypoallergenic chocolate...

A - Human Necessities

23

G

A23G 1/00 (2006.01) A23G 1/02 (2006.01) A23G 3/00 (2006.01) A23L 2/38 (2006.01)

Patent

CA 2168553

Supercritical solvent-treated cocoa powder is used as a flavoring to provide hypoallergenic chocolate-flavored beverages and confections. The dairy permeate is the product of ultrafiltration of milk of whey, which removes protein allergens. The mouth feel as well as the rheological properties of chocolate are retained with a fat content of as low as 25 % or less.

De la poudre de cacao traitée par solvant supercritique est utilisée comme arôme pour donner des boissons et des sucreries chocolatées hypoallergéniques. Le perméat laitier utilisé est le produit de l'ultrafiltration du lait ou du petit-lait, lequel élimine les allergènes protéiques. La sensation en bouche ainsi que les caractéristiques rhéologiques du chocolat sont conservées, la teneur en matières grasses ne dépassant pas 25 %.

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