Viscosity reducing agents for chocolate coating compositions
Disclosed are combinations of lecithin and diacetyl tartaric acid esters of monoglycerides used in chocolate coating compositions to lower the viscosity thereof when in liquid form. Use of these substances does not adversely affect the physical properties such as gloss, softness, taste, etc.
Description
Patent History
Patent number: T101304
Type: Grant
Filed: Apr 3, 1980
Date of Patent: Dec 1, 1981
Inventor: Jay C. Musser (Mount Joy, PA)
Application Number: 6/136,863
Type: Grant
Filed: Apr 3, 1980
Date of Patent: Dec 1, 1981
Inventor: Jay C. Musser (Mount Joy, PA)
Application Number: 6/136,863
Classifications
Current U.S. Class:
Having Ester Other Than Triglyceridic Carboxylic (426/611);
Having Lacteal Or Egg Ingredient Or Sugar Or Flavor (426/613);
Stabilizing Or Preserving Agent Or Emulsifier Other Than Organophosphatide (426/654);
Organophosphatide (426/662);
For Use With Batter, Dough Or Baked Goods (426/653);
Cocoa (426/631);
Mixed Formulated Triglycerides Per Se, E.g., Margarine Oil, Hard Butter, Etc. (426/607);
Fondant, Fudge, Icing Or Frosting (426/659);
252/356
International Classification: A23G 300;
International Classification: A23G 300;
