Food modifier and process for making same low fat chocolaty chip with hydrated micro particles of cocoa
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United States of America Patent
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Mar 2, 1993
Issued Date -
N/A
app pub date -
Feb 20, 1992
filing date -
Feb 20, 1992
priority date (Note) -
Expired
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Abstract
Fat (cocoa butter) in a chocolate chip is reduced to below about 10% by using an aqueous sugar paste containing microparticles of cocoa dispersed in the paste. The colloid-like cocoa paste has improved food modifying properties of intense chocolate flavor similar to 'conched' chocolate, fat-like mouthfeel, thickener, viscosity control and stability. The hydrated microparticles of cocoa in the paste have a particle size of about 0.1 to about 20 microns, preferably about 0.1 to about 10 microns, and an average mean particle size of about 2 to about 7 microns. The hydrated microparticles of cocoa are dispersed uniformly throughout the aqueous sugar paste. The paste has an Aw (water activity) of about 0.80 to about 0.90.
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