CHOCOLATE COMPOSITION HAVING IMPROVED PROCESSABILITY, AND PREPARATION METHOD THEREFOR

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United States of America

APP PUB NO 20190269140A1
SERIAL NO

16344977

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Abstract

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The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.

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Patent Owner(s)

Patent OwnerAddress
SAMYANG CORPORATION31 JONG-RO 33-GIL JONGNO-GU SEOUL 03129

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
HAN, Jung Sook Anyang-si, KR 1 0
HAN, Tae-Chul Yongin-si, KR 1 0
KIM, Bong Chan Seoul, KR 20 177
KIM, Yong-In Yongin-si, KR 13 76
LEE, Seung Mi Hwaseong-si, KR 15 14
LIM, Hye Jin Seongnam-si, KR 1 0
LIM, Su Youn Seoul, KR 2 0
SEO, Il Gwangju-si, KR 6 11

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