http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2661832-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c82a3051a31c41efddf9fc0f914558b5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36 |
| filingDate | 2014-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b97a6141440f079e487cb4c856601b11 |
| publicationDate | 2018-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2661832-C1 |
| titleOfInvention | Heat resistant chocolate |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to the field of chocolate products. Heat-resistant chocolate containing a fat phase is proposed, wherein said fat phase of said heat-resistant chocolate contains 0.1–15 % by weight of a crystalline seed, 0.01–5 % by weight of an emulsifier other than lecithin, wherein said fat phase of said heat-resistant chocolate further comprises 25–94.9 % by weight of cocoa butter, an equivalent of cocoa butter or combinations thereof, and at least 5 % by weight of a cocoa butter improver, wherein said crystalline primer contains SatOSat triglycerides in an amount of 40–95 % by weight relative to the weight of said crystalline seed and StOSt triglycerides in an amount of 30–85 % by weight relative to the weight of said crystalline seed, where the position of the main endothermic melting peak of said crystalline seed is about 40 °C or higher when measured by differential scanning calorimetry by heating samples of a crystalline seed with a mass of 10±1 mg from 20 °C to 50 °C with speed 3 °C/min to obtain a melting thermogram defining the indicated position of the main endothermic melting peak, and where Sat is a saturated fatty acid, St is stearic acid and O is oleic acid. Method for producing said heat-resistant chocolate is also provided and the use of said heat-resistant chocolate for molding, coating, glazing or filling.EFFECT: invention makes it possible to produce chocolate products having improved heat resistance.15 cl, 5 tbl, 2 ex |
| priorityDate | 2013-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.