HEAT RESISTANT CHOCOLATE
A fat based confection which is a chocolate composition comprising a polyol having a boiling point of 105°C or greater and at least one other thermal structuring component; wherein the polyol comprises glycerin and the thermal structuring component comprises dextrose monohydrate.
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| creator | GLAZIER, BARRY DAVID BD HAUSMAN, DAVID D TWEEDIE, GUY CHARLES GC WENTZEL, JOANNA J |
| description | A fat based confection which is a chocolate composition comprising a polyol having a boiling point of 105°C or greater and at least one other thermal structuring component; wherein the polyol comprises glycerin and the thermal structuring component comprises dextrose monohydrate. |
| format | Patent |
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| language | chi ; eng |
| recordid | cdi_epo_espacenet_HK1210578A1 |
| source | esp@cenet |
| subjects | 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 |
| title | HEAT RESISTANT CHOCOLATE |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-07T14%3A42%3A34IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=GLAZIER,%20BARRY%20DAVID%20BD&rft.date=2016-04-29&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EHK1210578A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |