Imitation cocoa powder prepd. from fine flour mixt
Compsn. comprises on a dry basis 60-85% of a finely ground mixt. of neutral flours, which are de-gemned and/or defatted, in proportion to obtain contents of 40-65% glucides, 1-10% fibres, 15-30% protein and 2-7% ash; and 1-25% fats, the remainder being essentially water, flavouring and colouring suf...
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| creator | RIKON STEVEN M DEL VALLE FRANK |
| description | Compsn. comprises on a dry basis 60-85% of a finely ground mixt. of neutral flours, which are de-gemned and/or defatted, in proportion to obtain contents of 40-65% glucides, 1-10% fibres, 15-30% protein and 2-7% ash; and 1-25% fats, the remainder being essentially water, flavouring and colouring sufficient to produce the flavour and colour of natural cocoa powder. The powder is prepd. by dry mixing the fine flours, then mixing with water and colourant to form a paste which is extruded, dried and ground, followed by uniform application of fat and flavouring. A novel imitation cocoa base powder comprises the flours as above to give a content of 40-70% glucides, 20-35% protein, 1-10% fibre, and 2-7% ash; and a natural fat content of 3% and a water content of 5%. Another embodiment of the powder as above comprises mixing the flours to obtain the same glucide, fibre, protein and ash contents as natural cocoa. Prod. may replace natural cocoa up to 100% in compsns using cocoa. It has the same taste and colour as natural cocoa with a similar water solubility. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_IT1147014B</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>IT1147014B</sourcerecordid><originalsourceid>FETCH-epo_espacenet_IT1147014B3</originalsourceid><addsrcrecordid>eNrjZDDyzM0sSSzJzM9TSM5Pzk9UKMgvT0ktUigoSi1I0VNIK8rPVUjLzEtVSMvJLy1SyM2sKOFhYE1LzClO5YXS3Azybq4hzh66qQX58anFBYnJqXmpJfGeIYaGJuYGhiZOxoRVAAAGiysA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Imitation cocoa powder prepd. from fine flour mixt</title><source>esp@cenet</source><creator>RIKON STEVEN M ; DEL VALLE FRANK</creator><creatorcontrib>RIKON STEVEN M ; DEL VALLE FRANK</creatorcontrib><description>Compsn. comprises on a dry basis 60-85% of a finely ground mixt. of neutral flours, which are de-gemned and/or defatted, in proportion to obtain contents of 40-65% glucides, 1-10% fibres, 15-30% protein and 2-7% ash; and 1-25% fats, the remainder being essentially water, flavouring and colouring sufficient to produce the flavour and colour of natural cocoa powder. The powder is prepd. by dry mixing the fine flours, then mixing with water and colourant to form a paste which is extruded, dried and ground, followed by uniform application of fat and flavouring. A novel imitation cocoa base powder comprises the flours as above to give a content of 40-70% glucides, 20-35% protein, 1-10% fibre, and 2-7% ash; and a natural fat content of 3% and a water content of 5%. Another embodiment of the powder as above comprises mixing the flours to obtain the same glucide, fibre, protein and ash contents as natural cocoa. Prod. may replace natural cocoa up to 100% in compsns using cocoa. It has the same taste and colour as natural cocoa with a similar water solubility.</description><edition>4</edition><language>eng ; ita</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>1986</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=19861119&DB=EPODOC&CC=IT&NR=1147014B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19861119&DB=EPODOC&CC=IT&NR=1147014B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>RIKON STEVEN M</creatorcontrib><creatorcontrib>DEL VALLE FRANK</creatorcontrib><title>Imitation cocoa powder prepd. from fine flour mixt</title><description>Compsn. comprises on a dry basis 60-85% of a finely ground mixt. of neutral flours, which are de-gemned and/or defatted, in proportion to obtain contents of 40-65% glucides, 1-10% fibres, 15-30% protein and 2-7% ash; and 1-25% fats, the remainder being essentially water, flavouring and colouring sufficient to produce the flavour and colour of natural cocoa powder. The powder is prepd. by dry mixing the fine flours, then mixing with water and colourant to form a paste which is extruded, dried and ground, followed by uniform application of fat and flavouring. A novel imitation cocoa base powder comprises the flours as above to give a content of 40-70% glucides, 20-35% protein, 1-10% fibre, and 2-7% ash; and a natural fat content of 3% and a water content of 5%. Another embodiment of the powder as above comprises mixing the flours to obtain the same glucide, fibre, protein and ash contents as natural cocoa. Prod. may replace natural cocoa up to 100% in compsns using cocoa. It has the same taste and colour as natural cocoa with a similar water solubility.</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>1986</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDyzM0sSSzJzM9TSM5Pzk9UKMgvT0ktUigoSi1I0VNIK8rPVUjLzEtVSMvJLy1SyM2sKOFhYE1LzClO5YXS3Azybq4hzh66qQX58anFBYnJqXmpJfGeIYaGJuYGhiZOxoRVAAAGiysA</recordid><startdate>19861119</startdate><enddate>19861119</enddate><creator>RIKON STEVEN M</creator><creator>DEL VALLE FRANK</creator><scope>EVB</scope></search><sort><creationdate>19861119</creationdate><title>Imitation cocoa powder prepd. from fine flour mixt</title><author>RIKON STEVEN M ; DEL VALLE FRANK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_IT1147014B3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; ita</language><creationdate>1986</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>RIKON STEVEN M</creatorcontrib><creatorcontrib>DEL VALLE FRANK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>RIKON STEVEN M</au><au>DEL VALLE FRANK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Imitation cocoa powder prepd. from fine flour mixt</title><date>1986-11-19</date><risdate>1986</risdate><abstract>Compsn. comprises on a dry basis 60-85% of a finely ground mixt. of neutral flours, which are de-gemned and/or defatted, in proportion to obtain contents of 40-65% glucides, 1-10% fibres, 15-30% protein and 2-7% ash; and 1-25% fats, the remainder being essentially water, flavouring and colouring sufficient to produce the flavour and colour of natural cocoa powder. The powder is prepd. by dry mixing the fine flours, then mixing with water and colourant to form a paste which is extruded, dried and ground, followed by uniform application of fat and flavouring. A novel imitation cocoa base powder comprises the flours as above to give a content of 40-70% glucides, 20-35% protein, 1-10% fibre, and 2-7% ash; and a natural fat content of 3% and a water content of 5%. Another embodiment of the powder as above comprises mixing the flours to obtain the same glucide, fibre, protein and ash contents as natural cocoa. Prod. may replace natural cocoa up to 100% in compsns using cocoa. It has the same taste and colour as natural cocoa with a similar water solubility.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record> |
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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 | Imitation cocoa powder prepd. from fine flour mixt |
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