Chocolate composition
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Oct 23, 2012
Grant Date -
Oct 9, 2008
app pub date -
Mar 14, 2008
filing date -
Mar 16, 2007
priority date (Note) -
In Force
status (Latency Note)
Importance
Loading Importance Indicators... 
Abstract
A chocolate composition having a fat phase, characterized in that said fat phase:
- has a slip melting point of at least 27.5° C., preferably of between 30 and 37° C.; andcomprises both modified and unmodified fats, wherein said modified fats comprise an interesterified fat consisting of interesterified cocoa butter.
Loading the Abstract Image...
OK
First Claim
Family
Loading Family data...
International Classification(s)
- [Classification Symbol]
- [Patents Count]
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully