Heat stable chocolate
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United States of America Patent
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Apr 24, 2018
Issued Date -
Oct 27, 2016
app pub date -
Dec 10, 2014
filing date -
Dec 10, 2013
priority date (Note) -
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status (Latency Note)
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Abstract
The invention relates to a Heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 0.1-15% by weight of crystalline seed, 0.01-5% by weight of an emulsifier not being lecithin, said fat phase of said heat stable chocolate further comprising 25-94.9% by weight of a cocoa butter, a cocoa butter equivalent or combinations thereof, and at least 5% by weight of a cocoa butter improver, wherein said crystalline seed comprises SatOSat-triglycerides in an amount of between 40-95% by weight of said crystalline seed and StOSt-triglycerides in an amount of 30-85% by weight of said crystalline seed, wherein the main endotherm melt peak position of said crystalline seed is about 40° C. or higher when measured by Differential Scanning Calorimetry by heating samples of 10±1 mg of crystalline seed from 20° C. to 50° C. at a rate of 3° C./min to produce a melting thermogram defining said main endotherm melt peak position, and wherein Sat stands for a saturated fatty acid, St stands for stearic acid and O stands for oleic acid.
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