A - Human Necessities – 23 – G
Patent
A - Human Necessities
23
G
99/40
A23G 1/00 (2006.01) A23L 1/234 (2006.01)
Patent
CA 1209842
STABILIZED CHOCOLATE FLAVOURING SYRUPS, AND ENZYMATIC PROCESS FOR MANUFACTURING SAME. ABSTRACT OF THE DISCLOSURE Chocolate flavouring syrups having a high cocoa content, and consistently having excellent stability and fluidity at room temperature, from batch to batch, are prepared by first cooking a mixture of water -- which may be with sugar or a sugar mixture -- and cocoa at at least 80 degrees centigrade, with gentle agitation, for a relatively short period of time; thereafter, the mixture is cooled and an enzyme (alpha-amylase, glucoamylase, or mixtures thereof) is added. The pH may be adjusted before the enzyme is added. Thereafter, the mixtures is again heated and cooked, and other ingredients such as stabilizers and sweeteners or additional sweeteners may be added at that time. The initial cooking permits gelatinization of the starch content of the cocoa, which then becomes hydrophylic, and thereafter the hydrophylic gelatinized starch particles are hydrolyzed by the enzyme action. The molecular size of the particles is very much reduced, so that the contribution of large molecular size particles to viscosity is minimized, giving a product that is much easier to handle and that is consistently fluid at room temperatures from batch to batch.
459494
Choy Maria S.
Ho Guan-Huei
Miller Vladimir
Imperial Flavours Inc.
Marks & Clerk
LandOfFree
Stabilized chocolate flavouring syrups, and enzymatic... does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Stabilized chocolate flavouring syrups, and enzymatic..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Stabilized chocolate flavouring syrups, and enzymatic... will most certainly appreciate the feedback.
Profile ID: LFCA-PAI-O-1336088