Abstract: The addition of polyol, such as glycerine or sorbitol, to a system containing a low melting point fat or oil greatly increases the viscosity of the fat or oil thereby immobilizing it even at temperatures which are well above its normal melting point. When a polyol is added to chocolate, the resulting product does not stick to wrappers or fingers even at elevated temperatures where the cocoa butter in the chocolate would normally flow.

Abstract: There is disclosed a process for the manufacture of sugar-free dietetic and/or teeth-sparing chocolates with the preceding separate production of a sugar-free crumb and its further processing with its use of the chocolate constituents otherwise usual and subsequent tumbling into chocolate.

Abstract: A method for molding lactitol-containing food inclusive of food additives which comprises heating a mixture of a solid food material and lactitol which contains not less than 30% by weight of lactitol, molding the mixture in a semi-molten state and optionally pulverizing the molded product.

Abstract: A process for enhancing the flavor of ethanol extracts including the step of heating a volume of the extract in a sealed container at a temperature between 125.degree.-150.degree. C. for a period of time sufficient to cause a change in flavor. The aforesaid heating step may be conducted at a pressure of 70-135 psi. The resulting enhanced flavoring product is encompassed within the invention.

Abstract: The present invention relates to a process for producing a natural cocoa dietary fiber enriched material, whereby the starting material is cocoa powder. The dietary fiber-rich cocoa material is obtained by removing starch which, first, is degraded enzymatically, and then, is extracted in the form of its degradation products, followed by washing, separating and drying steps. The resulting cocoa material rich in dietary fiber is suitable for producing, for example, dietary fiber enriched chocolate, dietary fiber enriched chocolate beverages, dietary fiber enriched chocolate spread and dietary fiber enriched candy.

Abstract: A fat bloom inhibitor from an aromatic, alkyl or alkenyl dicarboxylic acid substantially reduces the tendency of white or grey deposits on the surface of chocolate, hard butters, compound coatings and fat based compositions for extended periods of time. The products containing the fat bloom inhibitors further exhibit a prolonged gloss appearance which would otherwise become dull and hazy. The fat bloom inhibitors are intimately mixed throughout the fat composition and are selected from aliphatic and aromatic dicarboxylic acids. The preferred dicarboxylic acids are the lower alkyl or alkenyl dicarboxylic acid such as adipic, sebacic acids, decane and dodecane dicarboxylic acids. Further, suitable dicarboxylic acids may include a hydroxyl or amino group or an ether, ester or amine linkage.

Abstract: The present invention includes a method of enhancing the flavor of synthetic chewing gum base by the addition of a minor amount of cocoa powder to the base itself or to the chewing gum in which the base is used. Whether the cocoa powder is added to the gum base or to the chewing gum, the amount of cocoa powder should be between about 0.3 and 2.4 percent by weight of the gum base. The invention also includes the synthetic chewing gum base or a chewing gum with a synthetic gum base with cocoa powder added in a minor amount to enhance the flavor of the gum base. The synthetic gum base of the present invention is substantially free of natural gum products and includes between about 10 and about 30 percent of a synthetic elastomer; between about 20 and about 70 percent of a synthetic resin; and between about 0.3 and about 2.4 percent cocoa powder.

Abstract: Aerochocolates in which the gas forms the continous phase and the solid chocolate forms a fine granular conglomerate and a process for manufacturing aerochocolates having the apparent desity of between 0.23 and 0.48, whose chocolate is in the state of a fine granular conglomerate, which process comprises agitating, with cooling, a melted chocolate so as to include gas therein until its temperature becomes 8.degree. to 14.degree. C. lower than the melting point of the fat contained in the chocolate and until its apparent density becomes between 1.1 and 0.7, and expanding it under reduced pressure of 150 Torr or lower, whereby converting the gas and the solid phases.

Abstract: The present invention includes a method of enhancing the flavor of a mint flavored chewing gum by the addition of a minor amount of cocoa powder, as well as the chewing gum so produced. The amount of cocoa powder is selected so as to cause the flavor enhancement and so as to not impart a detectable chocolate flavor to the chewing gum. The level of cocoa powder added is between about 0.08 and 0.5 percent by weight of the chewing gum.

Abstract: A chocolate syrup sweetened by honey which allows the syrup to be kept at room temperature even after opening. An approximate ratio of 8 parts honey to 1 part cocoa by weight is maintained in the formulations. When these are mixed together, water is also added which will vary from between 4 to 25% by weight of the total mixture. A flavoring, in less than 2% by weight of the syrup, can also be mixed into the syrup.

Abstract: A chocolate additive for preventing fat blooming and useful for omitting or simplifying the tempering operations comprising powder particles composed of as the main component a 2-unsaturated-1,3-disaturated glyceride constituent fatty acids of which are unsaturated fatty acids having at least 18 carbon atoms and saturated fatty acids having 20 to 24 carbon atoms and a chocolate containing the additive.

Abstract: A process for processing cacao beans comprising mixing cacao mass or cocoa powder treated with an alkali, with hot water maintained at 70.degree. to 130.degree. C. to dissolve a water-soluble portion of the cacao beans in hot water, or mixing the cacao mass or cocoa powder with hot water containing an alkali and maintained at 70.degree. to 130.degree. C. to dissolve the water-soluble portion in hot water and simultaneously to treat the cacao mass or cocoa powder with the alkali, whereby a water-soluble portion/fine particle portion mixture or cacao butter is isolated. This mixture or cacao butter has various advantages over conventional products and is suitable for use in preparation of cocoa drinks.

Abstract: In a method of preparing a chocolate mixture in a continuous mode of operation with a high throughput, raw cocoa-bean fragments are supplied to a first housing zone of an extruder and after passing through a steam lock, are acted upon by high-pressure steam and, following thereon, the first zone is connected to a vacuum pump, the mixture being subjected in this manner to a mixing, kneading and degassing operation in the first zone. The mixture is then supplied to a second housing zone following on the first housing zone and is then supplied from the second housing zone directly to a comminuting device such as a hammer mill and, after being processed in the comminuting device, the mixture is immediately supplied to a third housing zone which follows directly on the second housing zone of the same extruder and which is likewise connected to a vacuum pump.

Abstract: A process for producing fat powder which comprises contacting a fat or oil in the form of liquid drops in an atomized state with air flow at a low temperature, the fat or oil containing a non-oil soluble natural solid material uniformly dispersed therein.

Abstract: A hard butter of the present invention is obtained by adding 0.05 to 20% by weight of polyglycerol fatty acid ester(s), which is prepared by binding four or more moles in average of fatty acid(s) to polyglycerol(s) having five or more in average of hydroxyl groups, to a hard butter. With the use of the hard butter of the present invention, the anti-blooming properties of a chocolate are enhanced with little limitation on the composition of the same. In particular, chocolates containing trans and lauric hard butters can be more freely compounded thereby than in the case of conventional ones.

Abstract: Reduced calorie chocolate confections in which a nondigestible polyol fatty acid polyester is substituted for the natural fat, and an artificial sweetener plus a partially or wholly nondigestible carbohydrate bulking agent is substituted for sugar.

Abstract: A process for manufacturing cocoa which comprises kibbling the cocoa cake obtained by pressing cacao mass, pulverizing the kibbled cake into cocoa powder, which is fluidized by sending cooling air to it, and by maintaining the fluidized state thereof for a definite period of time, said cocoa powder is cooled to 18.degree.-30.degree. C., whereby the liquid fat contained therein is crystallized in the stable form as minute crystals.

Abstract: For improving the taste and dispersibility of cocoa and for obtaining alkalized cocoa to which is imparted red coloration for obtaining a wide range of colors in shades of red and brown, cocoa meal or liquor and an alkalizing agent in aqueous phase are mixed and heated in an enclosed vessel under a pressure of from above 1 atmosphere to 3 atmospheres at a temperature below 110.degree. C. without evaporation of water while introducing an oxygen-containing gas into the vessel during at least a part of the mixing and heating for maintaining the excess pressure. After the cocoa is alkalized, water is evaporated from it.

Abstract: A non-aqueous, lipid-based, stable, flavored coating having a smooth, non-grainy texture, spreadable at room temperature but capable of form retention when applied to a substrate at a temperature up to about 110.degree. F.; comprising about 10-70% of a hydrogenated vegetable oil having a Wiley Melting Point less than about 90.degree. F.; about 30-90% of a particulate friable, non-hygroscopic bulking agent; about 0 to a flavoring amount of a flavorant; and about 0.1 to about 8% of a lipid stabilizer having a Capillary Melting Point in the range of about 125.degree.-150.degree. F., said vegetable oil and stabilizer defining on cooling a lipid matrix for the bulking agent, said bulking agent being substantially impalpable in the lipid matrix.

Abstract: A process for producing cocoa powder is disclosed wherein alkali treated cacao mass or cocoa powder is mixed with hot water maintained at 70.degree. to 130.degree. C. to dissolve a water-soluble portion of the cacao beans in hot water. Alternately the cacao mass or cocoa powder is mixed with hot water containing an alkali and maintained at 70.degree. to 130.degree. C. to dissolve the water-soluble portion in hot water and simultaneously to treat the cacao mass or cocoa powder with the alkali. The water-soluble portion/fine particle portion mixture is isolated and dried to produce a cocoa powder.

Abstract: The invention relates to a process for the continuous refining of rolling stock as the starting product for chocolate, in which thin-layer-roasted cocoa mass is employed as the basis for the formulations in addition to water, carbohydrates and a milk component, wherein the carbohydrate and milk are up to 20% by dry weight. The rolling stock is introduced into an open, heatable system, in which it is degassed under vacuum and is intimately mixed with supplied gas and/or supplied air at temperatures of between 80.degree. and 120.degree. C. and is then plasticized, the plasticized rolling stock is thereupon introduced into a closed system, in which it is homogenized.

Abstract: A process for the preparation of chocolate paste is disclosed wherein various ingredients such as cocoa and powdered sugar are subjected to grinding and powdered sugar are subject to operations grinding to a predetermined degree of particle size, fluidification by dispersion of the particles of sugar and cocoa into a continuous fatty phase and of degassing for the removal of water and undesirable volatile compounds. At least one portion of the treatment is carried out in a conveyor with several screws provided with means for regulating the temperature of the entrained material. According to the invention, after a preliminary grinding of the ingredients to obtain a refined paste having the desired degree of particle size in the screw conveyor a dry-conching treatment of the refined paste is carried out and then the liquefaction of the paste is obtained by the incorporation of adjuvants.

Abstract: A natural chocolate flavor system having high chocolate flavor impact is disclosed. This system has: (1) a high level of cocoa solids; (2) a high level of a mixture of pyrazines; and (3) high ratios of certain dimethyl pyrazines to trimethyl and tetramethyl pyrazines. This chocolate flavor system is useful in formulating chocolate chips and chocolate coatings for storage-stable crisp and chewy cookies.

Abstract: A cocoa which has a simple polyhydroxyphenols content of more than about 0.25 percent by weight produces chocolate milk products which are more stable and chocolate pudding products which have a higher gel strength.

Abstract: A process and apparatus for continuously sterilizing a cocoa paste, wherein the cocoa paste is subjected to a thin layer continuous treatment of deacidification, dehumidification and degasification in a thin layer device prior to delivery to a sterilization reactor. Following sterilization and cooling, the treated cocoa paste is conveyed to a second thin layer device for residual deacidification, dehumidification and degasification. While in the sterilization reactor, the cocoa paste is heated by mechanical mixing, generating a temperature in the range of 100.degree. C. to about 150.degree.C. which is necessary for degermination. The degermination temperature is held at its average value by an external heat exchanger. A cooling device is connected to the sterilization reactor at the outlet side thereof for cooling the treated cocoa paste to below 100.degree. C. before being conveyed to the second thin layer device for further treatment.

Abstract: A compressible soft tablet is provided which has organoleptic qualities of a baked confection, such as a cookie, cracker or wafer, and is formed of prebaked comestibles, such as graham crackers, shortbread or other types of flour-based crumbs or even unbaked raw materials, coated with chocolate or compound coatings. Upon heating or baking, the tablet provides the taste and appearance of a baked confection.A method for preparing the soft tablet is also provided.

Abstract: An irreversible gel composition which comprises silica gel and a lipid. A non-waxy, no melt chocolate may be prepared using the silica gel-lipid composition of the present invention by combining silica gel with cocoa butter wherein the cocoa butter serves as the lipid source.

Abstract: A finely powdered unencapsulated food grade acid is incorporated into a pudding mix containing a starch and a highly-dutched cocoa. The finely powdered acid is added at such a level as to improve the texture and mouthfeel of a cooked pudding product by reducing the pH to less than 6.7 and preferably to between 6.3 to 6.6. The use of a finely-powdered, food-grade acid (less than 10% by weight retained on a #120 U.S. Screen and preferably less than 3% on a #120 U.S. Screen) has been found by the invention to eliminate dark spotting upon hydration and pudding formation, and to have good storage stability attributes.

Abstract: In a process for preparing baked goods containing flavor chips, wherein the baked goods have overall improved flavor and the flavor chips have improved flavor and texture, the flavor chips are pre-soaked in fluid, edible oil under oil-absorbing conditions until the flavor chips contain at least about 33% by weight of oil and fat. The mixture of oil and chips is then chilled to a temperature at which the flavor chips are substantially solid. The oil-chip mixture is then mixed with a dough or batter, wherein the soaking oil becomes a portion of the oil or fat content of the dough or batter, dispensing oil soluble flavor components of the flavor chips throughout the dough or batter. Baked goods made with dough or batter prepared according to the present invention have enhanced flavor, and flavor chips of soft texture.

Abstract: A source of a traditional problem in instant pudding compositions containing cocoa was discovered. This disclosure describes a means of resolving the problem by a process which comprises the step of reducing the cocoa's magnesium activity.

Abstract: A chocolate composition for use in the preparation of a heat-resistant chocolate article comprising a chocolate mass containing cocoa butter, sugar, milk solids and cocoa solids and, dispersed throughout the mass, from 2 to 10% by weight of the composition of a water-in-fat emulsion, at least a portion of the fat being in solid form.

Abstract: In a process for depurinizing cocoa, green or roasted cocoa beans are extracted with water at a temperature of from 40.degree. to 60.degree. C., the extract is treated with an adsorbent based on desugared and activated carob particles in order to remove the purines therefrom, and the beans are dried and roasted. The dried beans are preferably rehydrated using the depurinized extract after being concentrated and before final roasting.The treated cocoa is useful for the production of beverages containing cocoa and, when the variant with reincorporation of the non-purine solids is applied, for the production of chocolate.

Abstract: A method of continuous production of refined chocolate mass from a non-refined cocoa mass composed of a mixture of components reduced in size to a fineness required for the final mass but still containing undesired aromatic substances and moisture and being processed into a low fat, friable or pulverized chocolate mass, is mixed in a plasticator with a preheated air stream which is admitted in the same feeding direction, simultaneously externally heated for a time interval between 5 and 8 minutes while being intensively mixed by shearing stresses until the mass becomes plasticized; thereupon the fluidity of the mass is increased by an emulsifier, then the entrained gas is separated from the mass, the latter is weighed and supplemented according to a final recipe by additional fat content, and the final mass is collected in a container and subjected to an additional homogenizing treatment and in a cooled condition is forwarded for the final processing.

Abstract: An improved alkalized cocoa powder is described having a desirable dark color but avoiding the unpleasant taste and flavor which is often obtained with intensely alkalized cocoa powders. The claimed alkalized cocoa powder has a pH of 7.5 or less; a ratio of pH: alkalinity of the ash below 0.046; color coordinates L between 9.0 and 14.0, a between 4.0 and 8.0, and b between 2.0 and 6.0; and neither more nor other acid radicals present than those which are naturally present in fermented cocoa.

Abstract: According to the invention, there is provided a process for molding chocolate to make a molded product including a thin ornamental relief pattern made of a first chocolate material of one color and a body portion carrying the thin ornamental relief pattern and made of a second chocolate material of different color. The body portion has a hollow cavity internally thereof. The first and second chocolate materials contain 30 to 40% by weight of the same kind of base oils and fats. The process comprises the steps of casting the first chocolate material into a first mold to form the thin ornamental relief pattern, pouring into a second mold the second chocolate material to form the body portion, combining the first and second molds to form a closed mold and rotating the closed mold while vibrating to thereby form a hollow cavity in the body portion.

Abstract: A process for the continuous roasting of liquid cocoa paste from raw, shelled, predried, broken and crushed cocoa beans, whereby the liquid cocoa paste for roasting is applied continuously as a thin layer onto a surface over which the paste runs, the paste being rinsed with a gas flowing in countercurrent. Heat is generated in the thin layer of paste by shearing and friction forces and the paste is constantly partially lifted out of the layer and sprayed back again into the layer, to which gas in the form of hot air is supplied in countercurrent along and through the respraying region, whereby the paste is brought to roasting temperature in a first phase and then kept at roasting temperature in a second phase and the temperature of the paste is lowered in a final phase.

Abstract: A process for molding chocolate is provided to make a molded product including a thin ornamental relief pattern of a first chocolate material of one color and a body portion carrying the ornamental pattern and made of a second chocolate material of the other color. The first and second chocolate materials contain 30 to 40 wt. % of base oils and fats and at least 60 wt. % of the oils and fats in one material is the same as those in the other material. The first material in a fluidized state is cast into an engraved ornamental pattern formed on a mold, followed by scraping the face of the mold and rapidly cooling the surface of the first chocolate material to 18.degree. to 22.degree. C. Then the second chocolate material in a fluidized state is cast on the mold to cover the first chocolate to thereby firmly bond or adhere the two materials.

Abstract: A process for converting defatted wheat germ to a brown cocoa-like flavoring agent for foods which can serve as a replacement of 50% or more cocoa or chocolate without deleterious effect on expectable flavor and color, but with cost reduction of better than 50% cost of ingredient replaced.

Abstract: A mixture of steam and a concentrated solution of an alkali carbonate are continuously injected under pressure into a cocoa mass in a tube, whereby the carbonate reacts with the cocoa mass under pressure in the tube at at least 120.degree. C. to form a reacted mass mixture, which mixture is subjected to sudden expansion and then dried with stirring until a dried solubilized liquor is ultimately obtained.

Abstract: A cocoa product is prepared by enzymatically hydrolyzing an aqueous slurry of low fat cocoa with an amylase-containing enzyme, adding alkali to the hydrolyzed slurry and heating the alkali containing slurry.

Abstract: A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250.degree. F. to about 300.degree. F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concentrated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact bearing within a crystallization zone until a crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2.5% by weight, and recovering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water.

Abstract: A process for producing a cocoa powder mix characterized in that immediately before agglomeration, a dilute aqueous solution of cocoa aroma is sprayed onto a ground cocoa powder mixture in an amount below that which would impair the free flowing properties of the powder, after which the powder is agglomerated using steam or water and then dried.

Abstract: A formulation and process for the preparation of imitation cocoa powder containing fat, flavor, and a mixture of finely ground, bland flours and, optionally, colorant, in proportion to provide essentially the same carbohydrate, protein, fiber, ash, water and fat content as natural cocoa powder. The imitation cocoa powder of the present invention can be substituted for natural cocoa powder on a 100% pound-for-pound basis to duplicate the organoleptic and functional properties of products containing natural cocoa powder.The present invention also resides in the formulation of a cocoa powder base employed in the preparation of the imitation cocoa powder and in confectionery, dairy, bakery and chocolate liquor products containing the imitation cocoa powder.

Abstract: Valuable products are obtained from Theobroma fruits by preferably removing the peels from said fruits, opening the fruits, separating the seeds from the preferably peeled parenchymatous part of the fruits, and immediately thereafter fermenting the seeds and processing said parenchymatous part. Preferably the fruits are pretreated, for instance, with an alkaline solution and, after peeling, are neutralized, or they are pretreated with a preserving agent. The parenchymatous part of the fruits is expressed to yield the fruit flesh juice containing a hydrocolloid which has proved to be a valuable emulsifying, thickening, stabilizing, suspending agent and protective colloid. The expressed Theobroma fruit flesh is converted into a nutritious animal feed, especially for small animals. Thus the Theobroma fruits are substantially completely utilized.

Abstract: Food colorant compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible compositions and lipid-based artificial chocolate compositions, which employ powdered caramel color as a basic coloring pigment, are disclosed.

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.

Abstract: Improved granular cocoa which is sufficiently dense and stiff but nevertheless is readily soluble in water, even in cold water, can be produced without using any binder by subjecting a cocoa powder of which fat content is 12-29% to compression, feeding the compressed powder to a roller press thereby forming small plate-like agglomerates which are 0.5-3 mm thick, and crushing and sifting the agglomerates to obtain 10-30 mesh granules of cocoa. The physical properties of the cocoa granules are further improved by ageing the granules at temperatures below about 27.degree. C., most preferably at 15-25.degree. C., for a few hours to several days. the starting cocoa powder may have been added with powdered sugar and/or milk.

Abstract: The invention is directed to a method of making a conchless chocolate-flavored confectionary coating and composition and to the products resulting therefrom. This is accomplished by the use of 3-40 parts, by weight, of a soya protein isolate as the main emulsifier in combination with: (a) 10-65 parts by weight, edible fats (such as hydrogenated cottonseed or soybean oils); (b) 40-70 parts, by weight, sweeteners, i.e., sugar or sugar substitutes, such as corn flour, tapioca flour, or corn syrup solids; and (c) 2-60 parts, by weight, chocolate flavorings, such as cocoa or carob, plus trace amounts of other flavoring agents.The edible fats (less a hold-back of 40-50%) sugar or sugar substitutes, flavorings and emulsifier are admixed (except for a substantial portion of the fat) to form a paste. The paste is extruded, between a series of stainless steel paired rollers to form a smooth, homogeneous but very viscous, paste of the order of 45-60 McMichael viscosity.

Abstract: A process for manufacturing a cocoa powder, using shells of cocoa beans. The process includes extracting astringency from cocoa shells; submerging the shells in liquid nitrogen kept at not higher than -196 degrees C., thereby allowing instant freezing; and pulverizing the shells under a freezing gaseous atmosphere.

Abstract: 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.