Processo para manipulação de sabor de massa simples de chocolate e uso de atributo de sabor para a preparação de chocolate

Processo para manipulação de sabor de massa simples de chocolate e uso de atributo de sabor para a preparação de chocolate

A process for manipulating the flavor of a single mass of chocolate which comprises first reducing or removing the natural flavor from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavor to the chocolate mass. The flavor provides any of the following attri...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: PIERRE NICOLAS, DIETMAR SIEVERT, JEAN-CLAUDE SPADONE, SUNIL KOCHHAR, CARL ERIK HANSEN, ROBERT REDGWELL, CHRISTOPHER BUDWIG, MARCEL ALEXANDRE JUILLERAT, EUAN ARMSTRONG
Format: Patent
Sprache:por
Schlagworte:
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:A process for manipulating the flavor of a single mass of chocolate which comprises first reducing or removing the natural flavor from the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavor to the chocolate mass. The flavor provides any of the following attributes: cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.