Abstract: A food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging between 30% and 45%, preferably between 35% and 45%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass comprises in weight percentage: 43 to 68% of fat; <25% of defatted dry cocoa; <17% of skim milk powder; appropriate amounts of sugar >13%, the solid mass being such that for an aqueous phase having a local free moisture content ranging between 30% and 45%, preferably 35 and 45%, the quantity &tgr; is less than 3, where &tgr;=(−16.6×[water]+2.9)×F+(22.5×[water]−3.5)×(S+SMP)+(66.9×[water]−11.8)×C.
Type:
Grant
Filed:
March 1, 2002
Date of Patent:
May 11, 2004
Assignee:
Lu France en Abrege LF SA
Inventors:
Christophe Loisel, Jean Luc Rabault, Francoise Warin
Abstract: The present invention relates to the use of puroindolines as additives in biscuit manufacture. More specifically, the present invention relates to the use of puroindolines added to biscuit flour in order to increase the firmness of a biscuit.
Type:
Grant
Filed:
August 8, 2001
Date of Patent:
April 20, 2004
Assignee:
Lu France
Inventors:
Laurence Dubreil, Anne Le Guillou, Aliette Verel