GB855310A - Improvements in or relating to chocolate preparations - Google Patents

Improvements in or relating to chocolate preparations

Info

Publication number
GB855310A
GB855310A GB3673957A GB3673957A GB855310A GB 855310 A GB855310 A GB 855310A GB 3673957 A GB3673957 A GB 3673957A GB 3673957 A GB3673957 A GB 3673957A GB 855310 A GB855310 A GB 855310A
Authority
GB
United Kingdom
Prior art keywords
sucrose
esters
chocolate
lecithin
fatty acid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB3673957A
Inventor
Jack Augustus Radley
John Simon Stanley
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Howards of Ilford Ltd
Original Assignee
Howards of Ilford Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Howards of Ilford Ltd filed Critical Howards of Ilford Ltd
Priority to GB3673957A priority Critical patent/GB855310A/en
Publication of GB855310A publication Critical patent/GB855310A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used

Landscapes

  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

A chocolate preparation contains, as emulsifying agent one or more partial esters of an oligo-saccharide with a fatty acid having 12 to 18 carbon atoms, each partial ester containing not more than 5 fatty acid radicals in the molecule. The emulsifying agent may comprise 5 to 30% lecithin and 95 to 70% of one of the above esters. Otherwise the emulsifying agent may be one or more phosphate esters of monoglycerides, diglycerides and lanolin in admixture with one of the above esters. The esters contain preferably 2 or 3 fatty acid radicals per molecule, e.g. sucrose tristearate, sucrose distearate, sucrose dioleate or sucrose trioleate. The following are examples of suitable emulsifying agents:-(a) 25-50% sucrose tristearate with 75-50% sucrose distearate; (b) 0-100% sucrose dioleate with 100-0% sucrose trioleate; (c) 7-15% lecithin with 93-85% of one of the sucrose esters, e.g. the distearate. The total amount of the above esters added to the chocolate is preferably in the range 0,05-1% by weight, The ester may be added to the chocolate before conching and the lecithin after. Examples are given of the use of various concentrations of different emulsifying agents for comparison of the viscosities of the resulting chocolate converture.
GB3673957A 1957-11-25 1957-11-25 Improvements in or relating to chocolate preparations Expired GB855310A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3673957A GB855310A (en) 1957-11-25 1957-11-25 Improvements in or relating to chocolate preparations

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3673957A GB855310A (en) 1957-11-25 1957-11-25 Improvements in or relating to chocolate preparations

Publications (1)

Publication Number Publication Date
GB855310A true GB855310A (en) 1960-11-30

Family

ID=10390812

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3673957A Expired GB855310A (en) 1957-11-25 1957-11-25 Improvements in or relating to chocolate preparations

Country Status (1)

Country Link
GB (1) GB855310A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3622354A (en) * 1968-07-29 1971-11-23 George Bernard Diamond Edible composition and aerosol package containing the same
US4360534A (en) 1981-03-02 1982-11-23 The Proctor & Gamble Co. Method of providing soft flavor chips in aged cookies and composition thereof
WO1988008253A1 (en) * 1987-04-28 1988-11-03 Cadbury Schweppes Plc Viscosity reducing agent

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3622354A (en) * 1968-07-29 1971-11-23 George Bernard Diamond Edible composition and aerosol package containing the same
US4360534A (en) 1981-03-02 1982-11-23 The Proctor & Gamble Co. Method of providing soft flavor chips in aged cookies and composition thereof
WO1988008253A1 (en) * 1987-04-28 1988-11-03 Cadbury Schweppes Plc Viscosity reducing agent
GB2218892A (en) * 1987-04-28 1989-11-29 Cadbury Schweppes Plc Viscosity reducing agent
GB2218892B (en) * 1987-04-28 1991-03-27 Cadbury Schweppes Plc Viscosity-reducing agent

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