CHOCOLATE SEEDS AND CHOCOLATE COMPRISING A MILK FAT FRACTION
The invention relates to a method for preparing a chocolate seed composition or chocolate compound seed composition having a primary endotherm melt peak position of at least 40 °C, comprising subjecting a liquid fat blend comprising (i) 50-99.5 wt. % of a stear in fraction of milk fat, and (ii) 50-0...
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| creator | BOERBOOM, Franciscus Johannes Gerardus GREINER, Maximilian Martin DEPYPERE, Frédéric Roger KLOEK, William SOMERS, Marco Albertus Franciscus Johannes |
| description | The invention relates to a method for preparing a chocolate seed composition or chocolate compound seed composition having a primary endotherm melt peak position of at least 40 °C, comprising subjecting a liquid fat blend comprising (i) 50-99.5 wt. % of a stear in fraction of milk fat, and (ii) 50-0.5 wt. % cocoa butter or cocoa butter equivalent to a crystallization step, which comprises cooling the liquid fat blend to a temperature below the lower end of the solidification range of the blend. The invention further relates to a chocolate seed composition or chocolate compound seed composition, to a method for making chocolate with a seed composition, and to a chocolate obtainable by such method. |
| format | Patent |
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The invention further relates to a chocolate seed composition or chocolate compound seed composition, to a method for making chocolate with a seed composition, and to a chocolate obtainable by such method.</description><language>eng ; fre ; ger</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>2020</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=20201230&DB=EPODOC&CC=EP&NR=3755158A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201230&DB=EPODOC&CC=EP&NR=3755158A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BOERBOOM, Franciscus Johannes Gerardus</creatorcontrib><creatorcontrib>GREINER, Maximilian Martin</creatorcontrib><creatorcontrib>DEPYPERE, Frédéric Roger</creatorcontrib><creatorcontrib>KLOEK, William</creatorcontrib><creatorcontrib>SOMERS, Marco Albertus Franciscus Johannes</creatorcontrib><title>CHOCOLATE SEEDS AND CHOCOLATE COMPRISING A MILK FAT FRACTION</title><description>The invention relates to a method for preparing a chocolate seed composition or chocolate compound seed composition having a primary endotherm melt peak position of at least 40 °C, comprising subjecting a liquid fat blend comprising (i) 50-99.5 wt. % of a stear in fraction of milk fat, and (ii) 50-0.5 wt. % cocoa butter or cocoa butter equivalent to a crystallization step, which comprises cooling the liquid fat blend to a temperature below the lower end of the solidification range of the blend. The invention further relates to a chocolate seed composition or chocolate compound seed composition, to a method for making chocolate with a seed composition, and to a chocolate obtainable by such method.</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>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLBx9vB39vdxDHFVCHZ1dQlWcPRzUUCIOfv7BgR5Bnv6uSs4Kvh6-ngruDmGKLgFOTqHePr78TCwpiXmFKfyQmluBgU31xBnD93Ugvz41OKCxOTUvNSSeNcAY3NTU0NTC0dDYyKUAACJ0yjU</recordid><startdate>20201230</startdate><enddate>20201230</enddate><creator>BOERBOOM, Franciscus Johannes Gerardus</creator><creator>GREINER, Maximilian Martin</creator><creator>DEPYPERE, Frédéric Roger</creator><creator>KLOEK, William</creator><creator>SOMERS, Marco Albertus Franciscus Johannes</creator><scope>EVB</scope></search><sort><creationdate>20201230</creationdate><title>CHOCOLATE SEEDS AND CHOCOLATE COMPRISING A MILK FAT FRACTION</title><author>BOERBOOM, Franciscus Johannes Gerardus ; GREINER, Maximilian Martin ; DEPYPERE, Frédéric Roger ; KLOEK, William ; SOMERS, Marco Albertus Franciscus Johannes</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3755158A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2020</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>BOERBOOM, Franciscus Johannes Gerardus</creatorcontrib><creatorcontrib>GREINER, Maximilian Martin</creatorcontrib><creatorcontrib>DEPYPERE, Frédéric Roger</creatorcontrib><creatorcontrib>KLOEK, William</creatorcontrib><creatorcontrib>SOMERS, Marco Albertus Franciscus Johannes</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BOERBOOM, Franciscus Johannes Gerardus</au><au>GREINER, Maximilian Martin</au><au>DEPYPERE, Frédéric Roger</au><au>KLOEK, William</au><au>SOMERS, Marco Albertus Franciscus Johannes</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CHOCOLATE SEEDS AND CHOCOLATE COMPRISING A MILK FAT FRACTION</title><date>2020-12-30</date><risdate>2020</risdate><abstract>The invention relates to a method for preparing a chocolate seed composition or chocolate compound seed composition having a primary endotherm melt peak position of at least 40 °C, comprising subjecting a liquid fat blend comprising (i) 50-99.5 wt. % of a stear in fraction of milk fat, and (ii) 50-0.5 wt. % cocoa butter or cocoa butter equivalent to a crystallization step, which comprises cooling the liquid fat blend to a temperature below the lower end of the solidification range of the blend. The invention further relates to a chocolate seed composition or chocolate compound seed composition, to a method for making chocolate with a seed composition, and to a chocolate obtainable by such method.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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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 | CHOCOLATE SEEDS AND CHOCOLATE COMPRISING A MILK FAT FRACTION |
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