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White chocolate with enhanced properties and methods of making

A technology for white chocolate, chocolate, applied in the field of white chocolate with enhanced properties and preparation, which can solve the problems of not mentioned etc.

Active Publication Date: 2017-08-18
WM WRIGLEY JR CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also, there is no mention of the effect of adding nonendogenous amounts of isovaleric acid to white chocolate over time

Method used

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  • White chocolate with enhanced properties and methods of making
  • White chocolate with enhanced properties and methods of making
  • White chocolate with enhanced properties and methods of making

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-11

[0080] For each example, commercially available SOI white chocolate (Blommer White Waterfall (CASCADE)) was used as a raw material, and was also used as a control in the sensory test described below. 2 bars per sample were tested at each time point. For Examples 1-5, non-endogenous amounts of 100 ppb, 250 ppb, 400 ppb, 800 ppb (comparative) and 3000 ppb (comparative) isovaleric acid, respectively, were added to molten white chocolate. For Examples 6-11, non-endogenous amounts of 100 ppb, 250 ppb, 400 ppb, 800 ppb, 2000 ppb, and 3000 ppb of 2-methylbutyric acid, respectively, were added to molten white chocolate. White chocolate with added isovaleric acid or 2-methylbutyric acid is tempered, placed in molds and allowed to cool. Two control sticks were also prepared without non-endogenous amounts of isovaleric acid or 2-methylbutyric acid.

[0081] At 6 weeks, 12 weeks, 26 weeks, 30 weeks and 34 weeks, use Spectrum TM Methods Descriptive analytical evaluation was performed on...

Embodiment 12

[0083] For each of Examples 12-18, commercially available SOI white chocolate (Park Le Mei, White Falls) was used as a raw material, and was also used as a control in the relevant sensory tests described below. Six bars per sample were tested at each time point. For inventive Example 12, a non-endogenous amount of 250 ppb isovaleric acid was added to molten white chocolate. For Comparative Example 13, 600 ppb of isovaleric acid was added to molten white chocolate. For Example 14 and Example 15 of the invention, 1000 ppb and 3000 ppb were added to the melted white chocolate, respectively. For inventive example 16, 250 ppb isovaleric acid and 100 ppb 2-methylbutyric acid were added to the molten chocolate. Finally, for inventive Example 17, 400 ppb isovaleric acid and 250 ppb 2-methylbutyric acid were added to the melted white chocolate. Table 2 below provides a summary of the samples prepared for each example.

[0084] Table 2

[0085] Example number IVA concen...

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PUM

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Abstract

A white chocolate comprising nonendogenous amounts of isovaleric acid and / or 2-methylbutyric acid is provided. It has now been surprisingly discovered that small amounts of isovaleric acid, i.e., less than 400 ppb, and / or nonendogenous amounts of 2-methyl butyric acid can provide enhanced organoleptic properties to white chocolate, for an extended period of time, thereby enhancing the shelf life of the white chocolate. Methods of providing the white chocolate and providing a white chocolate having an enhanced shelf life are also provided.

Description

technical field [0001] Provides white chocolate with enhanced organoleptic properties and / or shelf life. Also provided are methods of preparing white chocolate and methods of increasing the shelf life of white chocolate. Background technique [0002] White chocolate is a well-known confectionary generally made from cocoa butter, sugar and milk solids and substantially free of nonfat cocoa solids. [0003] In 2002, the U.S. Food and Drug Administration (USFDA) established a standard of identity (SOI) for white chocolate, which came into effect on January 1, 2004. See 67FR62171. According to this standard, SOI white chocolate contains not less than 20% by weight of cocoa fat (cocoa butter), not less than 14% by weight of total milk solids, and not less than 3.5% by weight of milk fat. In addition, US SOI white chocolate cannot contain more than 55% by weight of nutritive carbohydrate sweeteners. [0004] In Europe, white chocolate is similarly regulated, except there is no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/36A23G1/46
CPCA23G1/36A23G1/46A23G1/32A23G2200/08
Inventor J·P·穆纳福M·S·麦基N·蒋L·D·卢卡瑟克斯
Owner WM WRIGLEY JR CO