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1.发明公开
公开(公告)号：EP1069831A4
公开(公告)日：2002-01-30
申请号：EP99913866
申请日：1999-03-12
申请人： MARS INC
摘要： This invention relates to reduced-fat confectioneries and chocolates having a total fat content of less than 25 % by weight, with rheology suitable for enrobing, extruding and moulding operations. The reduced-fat confectioneries are composed of a fat, solids-containing ingredients, and an emulsifying agent combination, wherein the confectioneries contain less than 25 % total fat, by weight, and the emulsifying agent combination consists of a base emulsifying agent and at least one other emulsifying agent.
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2.发明公开RHEOLOGICALLY MODIFIED CONFECTIONERIES PRODUCED BY EMPLOYING PARTICULAR PARTICLE SIZE DISTRIBUTIONS 有权MANUFACTURED借助粒子具有特殊的流变学GROESSENVERTEIUNG修饰甜味品
公开(公告)号：EP1061813A4
公开(公告)日：2002-07-17
申请号：EP99913865
申请日：1999-03-12
申请人： MARS INC
CPC分类号： A23G1/36 , A23G1/56 , A23G2200/06 , A23G2200/12 , A23G2220/00
摘要： This invention relates to confectioneries, and particularly reduced fat chocolates comprising an admixture of non-fat chocolate ingredients in accordance with specified particle size distribution formulae, and the method of preparation thereof. Controlling particle packing, using continuous particle size ingredient distributions and discrete, bi-modal particle size ingredient distributions, has been shown to be useful for achieving highly concentrated chocolate suspensions, having reduced fat concentrations and suitable rheology for moulding, enrobing or extrusion. The methods of this invention are also useful for providing conventional chocolates (25% or greater fat content) having good rheological characteristics, while reducing cocoa butter usage. Specified particle size distributions are achieved through the selective blending of fine, medium and coarse ingredients. The continuous particle size distributions and bi-modal particle size distributions provide several parameters for manipulating the rheological properties of chocolate.
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