CHOCOLATE EXTRACT, PROCESS OF MAKING, AND USES THEREOF
Disclosed herein are a chocolate extract and a process of making the extract. The process comprises mixing a chocolate source with a water miscible solution. The chocolate source and water miscible solution are at a temperature where the chocolate source is in a liquid state during mixing. The water...
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| creator | MCSHEA, ANDREW MOROTTI, ANDREW, MARK |
| description | Disclosed herein are a chocolate extract and a process of making the extract. The process comprises mixing a chocolate source with a water miscible solution. The chocolate source and water miscible solution are at a temperature where the chocolate source is in a liquid state during mixing. The water miscible solution and the chocolate form a mixture of a water miscible phase, an oil phase, and a solid particle phase. The mixing allows the water miscible components to migrate into the water miscible phase. The mixture is separated to recover the water phase from the oil phase and the solid particle phase. This water miscible phase is the extract of chocolate.
L'invention porte sur un extrait de chocolat et sur un procédé de réalisation de l'extrait. Le procédé comprend le mélange d'une source de chocolat à une solution miscible dans l'eau. La source de chocolat et la solution miscible dans l'eau sont à une température à laquelle la source de chocolat est dans un état liquide durant le mélange. La solution miscible dans l'eau et le chocolat forment un mélange d'une phase miscible dans l'eau, d'une phase huileuse et d'une phase de particules solides. Le mélange permet aux composants miscibles dans l'eau de migrer dans la phase miscible dans l'eau. Le mélange est séparé de façon à récupérer la phase aqueuse à partir de la phase huileuse et de la phase de particules solides. Cette phase miscible dans l'eau est l'extrait de chocolat. |
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L'invention porte sur un extrait de chocolat et sur un procédé de réalisation de l'extrait. Le procédé comprend le mélange d'une source de chocolat à une solution miscible dans l'eau. La source de chocolat et la solution miscible dans l'eau sont à une température à laquelle la source de chocolat est dans un état liquide durant le mélange. La solution miscible dans l'eau et le chocolat forment un mélange d'une phase miscible dans l'eau, d'une phase huileuse et d'une phase de particules solides. Le mélange permet aux composants miscibles dans l'eau de migrer dans la phase miscible dans l'eau. Le mélange est séparé de façon à récupérer la phase aqueuse à partir de la phase huileuse et de la phase de particules solides. Cette phase miscible dans l'eau est l'extrait de chocolat.</description><language>eng ; fre</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2010</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=20100617&DB=EPODOC&CC=WO&NR=2010068301A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20100617&DB=EPODOC&CC=WO&NR=2010068301A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MCSHEA, ANDREW</creatorcontrib><creatorcontrib>MOROTTI, ANDREW, MARK</creatorcontrib><title>CHOCOLATE EXTRACT, PROCESS OF MAKING, AND USES THEREOF</title><description>Disclosed herein are a chocolate extract and a process of making the extract. The process comprises mixing a chocolate source with a water miscible solution. The chocolate source and water miscible solution are at a temperature where the chocolate source is in a liquid state during mixing. The water miscible solution and the chocolate form a mixture of a water miscible phase, an oil phase, and a solid particle phase. The mixing allows the water miscible components to migrate into the water miscible phase. The mixture is separated to recover the water phase from the oil phase and the solid particle phase. This water miscible phase is the extract of chocolate.
L'invention porte sur un extrait de chocolat et sur un procédé de réalisation de l'extrait. Le procédé comprend le mélange d'une source de chocolat à une solution miscible dans l'eau. La source de chocolat et la solution miscible dans l'eau sont à une température à laquelle la source de chocolat est dans un état liquide durant le mélange. La solution miscible dans l'eau et le chocolat forment un mélange d'une phase miscible dans l'eau, d'une phase huileuse et d'une phase de particules solides. Le mélange permet aux composants miscibles dans l'eau de migrer dans la phase miscible dans l'eau. Le mélange est séparé de façon à récupérer la phase aqueuse à partir de la phase huileuse et de la phase de particules solides. Cette phase miscible dans l'eau est l'extrait de chocolat.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2010</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDBz9vB39vdxDHFVcI0ICXJ0DtFRCAjyd3YNDlbwd1PwdfT29HPXUXD0c1EIDXYNVgjxcA1y9XfjYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx4f5GBoYGBmYWxgaGjobGxKkCAIpuKGc</recordid><startdate>20100617</startdate><enddate>20100617</enddate><creator>MCSHEA, ANDREW</creator><creator>MOROTTI, ANDREW, MARK</creator><scope>EVB</scope></search><sort><creationdate>20100617</creationdate><title>CHOCOLATE EXTRACT, PROCESS OF MAKING, AND USES THEREOF</title><author>MCSHEA, ANDREW ; MOROTTI, ANDREW, MARK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2010068301A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2010</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MCSHEA, ANDREW</creatorcontrib><creatorcontrib>MOROTTI, ANDREW, MARK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MCSHEA, ANDREW</au><au>MOROTTI, ANDREW, MARK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CHOCOLATE EXTRACT, PROCESS OF MAKING, AND USES THEREOF</title><date>2010-06-17</date><risdate>2010</risdate><abstract>Disclosed herein are a chocolate extract and a process of making the extract. The process comprises mixing a chocolate source with a water miscible solution. The chocolate source and water miscible solution are at a temperature where the chocolate source is in a liquid state during mixing. The water miscible solution and the chocolate form a mixture of a water miscible phase, an oil phase, and a solid particle phase. The mixing allows the water miscible components to migrate into the water miscible phase. The mixture is separated to recover the water phase from the oil phase and the solid particle phase. This water miscible phase is the extract of chocolate.
L'invention porte sur un extrait de chocolat et sur un procédé de réalisation de l'extrait. Le procédé comprend le mélange d'une source de chocolat à une solution miscible dans l'eau. La source de chocolat et la solution miscible dans l'eau sont à une température à laquelle la source de chocolat est dans un état liquide durant le mélange. La solution miscible dans l'eau et le chocolat forment un mélange d'une phase miscible dans l'eau, d'une phase huileuse et d'une phase de particules solides. Le mélange permet aux composants miscibles dans l'eau de migrer dans la phase miscible dans l'eau. Le mélange est séparé de façon à récupérer la phase aqueuse à partir de la phase huileuse et de la phase de particules solides. Cette phase miscible dans l'eau est l'extrait de chocolat.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | CHOCOLATE EXTRACT, PROCESS OF MAKING, AND USES THEREOF |
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