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1.发明授权Food modifier and process for making same low fat chocolaty chip with hydrated micro particles of cocoa 失效食品改良剂和制备相同的低脂巧克力片与水合可可微粒子的方法
公开(公告)号：US5190786A
公开(公告)日：1993-03-02
申请号：US839527
申请日：1992-02-20
申请人： Wendy A. Anderson , Dreena Dulin , Jimbay Loh , Mark D. Fitch
发明人： Wendy A. Anderson , Dreena Dulin , Jimbay Loh , Mark D. Fitch
CPC分类号： A23G1/047 , A23G1/56 , Y10S426/804
摘要： Fat (cocoa butter) in a chocolate chip is reduced to below about 10% by using an aqueous sugar paste containing microparticles of cocoa dispersed in the paste. The colloid-like cocoa paste has improved food modifying properties of intense chocolate flavor similar to "conched" chocolate, fat-like mouthfeel, thickener, viscosity control and stability. The hydrated microparticles of cocoa in the paste have a particle size of about 0.1 to about 20 microns, preferably about 0.1 to about 10 microns, and an average mean particle size of about 2 to about 7 microns. The hydrated microparticles of cocoa are dispersed uniformly throughout the aqueous sugar paste. The paste has an Aw (water activity) of about 0.80 to about 0.90.
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2.发明授权
公开(公告)号：US5230918A
公开(公告)日：1993-07-27
申请号：US865593
申请日：1992-04-09
申请人： Wendy A. Anderson , Jimbay Loh , Dreena Dulin
发明人： Wendy A. Anderson , Jimbay Loh , Dreena Dulin
CPC分类号： A23G3/343 , A23G1/305 , A23L33/22 , A23G2200/06 , A23G2200/14 , A23G2210/00 , Y10S426/804
摘要： A cake icing composition and process for making same is disclosed. The cake icing composition comprises sugar and/or starch, water and a food modifying composition. The food modifying composition independently includes a dispersion of an edible soy fiber having a particle size in the range of between about 0.1 micron and about 20 microns, present in a concentration of between about 5% and about 30%, and an aqueous liquid, present in a concentration of between about 70% and about 95%, said percentages being by weight, based on the total weight of the food modifying composition. In the process of making this composition the sugar, water and food modifying composition are blended together. The food modifying composition is itself formed by dispersing the edible soy fiber having a particle size in excess of 20 microns in the aqueous liquid and wet-milling the resultant dispersion so that the soy fiber has a particle size in the range of between about 0.1 micron and about 20 microns.
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