A - Human Necessities – 23 – G
Patent
A - Human Necessities
23
G
A23G 1/36 (2006.01) A23G 1/38 (2006.01)
Patent
CA 2681100
A chocolate composition having a fat phase, characterised in that said fat phase: has a slip melting point of at least 27.5°C, preferably of between 30 and 37°C; and comprises both modified and unmodified fats, wherein said modified fats comprise an interesterified fat consisting of interesterified cocoa butter.
La présente invention concerne une composition de chocolat possédant une phase grasse, caractérisée en ce que ladite phase grasse : présente un point de fusion de glissement d'au moins 27,5 °C et compris de préférence entre 30 et 37 °C; et contient de la matière grasse à la fois modifiée et non modifiée, ladite matière grasse modifiée renfermant une matière grasse interestérifiée constituée de beurre de cacao interestérifié.
Arruda Carmen Silvia
Bruese Falk
Wallecan Joel Rene Pierre
Cargill Incorporated
Ridout & Maybee Llp
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