Chocolate composition having improved processability, and preparation method therefor

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United States of America Patent

PATENT NO 11653667
APP PUB NO 20190269140A1
SERIAL NO

16344977

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Abstract

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The present invention relates to chocolate containing allulose and a method of preparing thereof, and more specifically, provides a chocolate composition having reduction of saccharides added to chocolate, masking of bitter taste of chocolate and excellent emulsion stability, and a method of preparing thereof.

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Patent Owner(s)

Patent OwnerAddress
SAMYANG CORPORATION31 JONG-RO 33-GIL JONGNO-GU SEOUL 03129 03129

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Han, Jung Sook Anyang-si, KR 4 0
Han, Tae-Chul Yongin-si, KR 11 9
Kim, Bong Chan Seoul, KR 34 232
Kim, Yong-In Yongin-si, KR 20 222
Lee, Seung Mi Hwaseong-si, KR 30 51
Lim, Hye Jin Seongnam-si, KR 20 69
Lim, Su Youn Seoul, KR 7 4
Seo, Il Gwangju-si, KR 9 14

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