Patents Assigned to Coors Food Products Company
  • Preparation of a cocoa substitute from yeast
    Patent number: 4312890
    Abstract: A roasted yeast product having the characteristic texture, color, flavor, aroma and mouth-feel of cocoa powder is produced by roasting a food yeast under conditions producing a yeast temperature of about 175.degree. C. to about 225.degree. C. for a sufficient amount of time to develop texture, color, flavor and aroma characteristics of natural cocoa powder. The product may be used as a food flavoring agent generally and particularly as a cocoa extender, substitute or replacer in foodstuffs employing natural cocoa and/or chocolate.
    Type: Grant
    Filed: May 15, 1980
    Date of Patent: January 26, 1982
    Assignee: Coors Food Products Company
    Inventor: James J. Liggett