HEAT RESISTANT CHOCOLATE

The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at...

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Bibliographische Detailangaben
Hauptverfasser:	GLAZIER, BARRY, MYERS, MARY, HESS, MARILYN, WILD, KARYN, HAUSMAN, DAVID, WENTZEL, JOANNA, LEASE, SHIRLEY
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS,e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES,DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS CONVEYING FOODS OR FOODSTUFFS HANDLING THIN OR FILAMENTARY MATERIAL HUMAN NECESSITIES ICE-CREAM PACKAGES PACKAGING ELEMENTS PACKING PERFORMING OPERATIONS PREPARATION THEREOF STORING SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided. La présente invention concerne une confiserie à base de matières grasses résistant à la chaleur. La résistance à la chaleur de ladite confiserie à base de matières grasses peut lui venir de la présence d'un polyol et d'au moins un autre composant thermostructurant, ou peut résulter de la préparation d'un prémélange contenant le polyol et au moins un autre composant de la confiserie, ou lui être conférée par une combinaison des deux. L'invention concerne également des procédés de fabrication de ladite confiserie à base de matières grasses, ainsi que des confiseries emballées à base de matières grasses.