US4446166A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Chocolate composition for the preparation of heat-resistant chocolate articles and process for its preparation
Assignee: Battelle Memorial Institute Inc
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Filing: 1983-03-17
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Granted: 1984-05-01
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Expires: 2003-03-17
Abstract
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.
Inventors
- 👤 Claude Giddey
- 👤 Georges Dove
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 14:39
CPC Classifications
A; A23; A23G; A23G1/00; A23G1/30; A23G1/32; A23G1/36; A23G1/325; A23G1/50; A23G1/54; A23G1/56; A23G2210/00
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
54 words
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 20% of the fat being in solid form.
Claim 2
Dependent Claim
54 words
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 20% of the fat being in solid form.
Claim 3
Dependent Claim
25 words
The composition of claim 1 in which the water-in-fat emulsion contains from 30 to 80% by weight of water relative to the amount of fat.
Claim 4
Dependent Claim
18 words
The composition of claim 2 in which the water-in-fat emulsion is an emulsion of water in cocoa butter.
Claim 5
Dependent Claim
21 words
The composition of claim 3 in which the water-in-fat emulsion contains approximately 1 liter of water per kilogram of cocoa butter.
Claim 6
Dependent Claim
15 words
The composition of claim 1 wherein the emulsion is in the form of solid particles.
Claim 7
Dependent Claim
18 words
The composition of claim 5 wherein the size of the particles is from about 1 to 5 mm.
Claim 8
Dependent Claim
33 words
The composition of claim 1 the emulsion is in the form of fluid cream, the portion of the fat in solid form being dispersed throughout the rest of the fat in liquid form.
Claim 9
Dependent Claim
24 words
The composition of claim 1 wherein the size of the droplets of the water in the emulsion is from about 0.1 to 100 microns.
Claim 10
Dependent Claim
12 words
A shaped, heat-resistant chocolate article containing the chocolate composition of claim 1.
Claim 11
Independent Claim
70 words
A method for the preparation of a chocolate composition for use in the manufacture of heat-resistant chocolate articles which comprises forming a liquid chocolate mass of cocoa butter, sugar, milk solids and cocoa solids, and thereafter dispersing throughout the mass from 2 to 10% by weight, based on the weight of the total composition, of an emulsion of a water-in-fat, at least 20% of the fat being in solid form.
Claim 12
Independent Claim
70 words
A method for the preparation of a chocolate composition for use in the manufacture of heat-resistant chocolate articles which comprises forming a liquid chocolate mass of cocoa butter, sugar, milk solids and cocoa solids, and thereafter dispersing throughout the mass from 2 to 10% by weight, based on the weight of the total composition, of an emulsion of a water-in-fat, at least 20% of the fat being in solid form.
Claim 13
Dependent Claim
16 words
The method of claim 10 wherein the emulsion is an emulsion of water in cocoa butter.
Claim 14
Dependent Claim
28 words
The method of claim 10 including tempering of the liquid chocolate mass to generate cocoa-butter crystallites within the mass prior to dispersing the water-in-fat emulsion in the mass.
Claim 15
Dependent Claim
25 words
The method of claim 12 wherein the emulsion is incorporated into the fluid mass of chocolate at a temperature of from 26° to 31° C.
Claim 16
Dependent Claim
15 words
The method of claim 10 wherein the emulsion is in the form of solid particles.
Claim 17
Dependent Claim
40 words
The method of claim 14 wherein solid emulsion particles are obtained by fluidizing the fat, emulsifying water in the fluidized fat, cooling the emulsification until the fat substance crystallizes into a solid and then grinding the crystallized solid into particles.
Claim 18
Dependent Claim
34 words
The method of claim 10 wherein the emulsion is in the form of fluid cream, the portion of the fat in solid form being dispersed throughout the rest of the fat in liquid form.
Claim 19
Dependent Claim
26 words
The method of claim 16 wherein the cream is obtained by fluidizing the fat and then emulsifying water into the fat until a cream is obtained.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1987-05-01 | 1987-10-31 | 1988-05-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-05-01 | 1991-10-31 | 1992-05-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-05-01 | 1995-10-31 | 1996-05-01 | $7700.00 | Window Closed / Lapsed |