Method to increase the antioxidant activity of chocolate
The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: - a dry conching step performed at a temperature of between 50°C and 70°C, - and subsequent a wet conching step performed at a temper...
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| creator | BEHEYDT BRAM NGUYEN FANNY DELEDICQUE CATHERINE COLLIN SONIA OUWERX CAROLINE |
| description | The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps:
- a dry conching step performed at a temperature of between 50°C and 70°C,
- and subsequent a wet conching step performed at a temperature of between 60°C and 110°C.
Most preferably the dry conching step is performed at about 60°C and the wet conching step at about 60°C or 90°C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly. |
| format | Patent |
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- a dry conching step performed at a temperature of between 50°C and 70°C,
- and subsequent a wet conching step performed at a temperature of between 60°C and 110°C.
Most preferably the dry conching step is performed at about 60°C and the wet conching step at about 60°C or 90°C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.</description><language>chi ; eng</language><subject>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</subject><creationdate>2013</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130821&DB=EPODOC&CC=CN&NR=101573044B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130821&DB=EPODOC&CC=CN&NR=101573044B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BEHEYDT BRAM</creatorcontrib><creatorcontrib>NGUYEN FANNY</creatorcontrib><creatorcontrib>DELEDICQUE CATHERINE</creatorcontrib><creatorcontrib>COLLIN SONIA</creatorcontrib><creatorcontrib>OUWERX CAROLINE</creatorcontrib><title>Method to increase the antioxidant activity of chocolate</title><description>The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps:
- a dry conching step performed at a temperature of between 50°C and 70°C,
- and subsequent a wet conching step performed at a temperature of between 60°C and 110°C.
Most preferably the dry conching step is performed at about 60°C and the wet conching step at about 60°C or 90°C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2013</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLDwTS3JyE9RKMlXyMxLLkpNLE5VKMlIVUjMK8nMr8hMAdIKicklmWWZJZUK-WkKyRn5yfk5iSWpPAysaYk5xam8UJqbQcnNNcTZQze1ID8-tbggMTk1L7Uk3tnP0MDQ1NzYwMTEycmYKEUAa-8u3w</recordid><startdate>20130821</startdate><enddate>20130821</enddate><creator>BEHEYDT BRAM</creator><creator>NGUYEN FANNY</creator><creator>DELEDICQUE CATHERINE</creator><creator>COLLIN SONIA</creator><creator>OUWERX CAROLINE</creator><scope>EVB</scope></search><sort><creationdate>20130821</creationdate><title>Method to increase the antioxidant activity of chocolate</title><author>BEHEYDT BRAM ; NGUYEN FANNY ; DELEDICQUE CATHERINE ; COLLIN SONIA ; OUWERX CAROLINE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN101573044BB3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2013</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BEHEYDT BRAM</creatorcontrib><creatorcontrib>NGUYEN FANNY</creatorcontrib><creatorcontrib>DELEDICQUE CATHERINE</creatorcontrib><creatorcontrib>COLLIN SONIA</creatorcontrib><creatorcontrib>OUWERX CAROLINE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BEHEYDT BRAM</au><au>NGUYEN FANNY</au><au>DELEDICQUE CATHERINE</au><au>COLLIN SONIA</au><au>OUWERX CAROLINE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method to increase the antioxidant activity of chocolate</title><date>2013-08-21</date><risdate>2013</risdate><abstract>The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps:
- a dry conching step performed at a temperature of between 50°C and 70°C,
- and subsequent a wet conching step performed at a temperature of between 60°C and 110°C.
Most preferably the dry conching step is performed at about 60°C and the wet conching step at about 60°C or 90°C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | 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 |
| title | Method to increase the antioxidant activity of chocolate |
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