WO2025169109 - HEAT-TOLERANT CHOCOLATE AND THE PROCESS OF PREPARING THE HEAT-TOLERANT CHOCOLATE THEREOF
National phase entry is expected:
Publication Number
WO/2025/169109
Publication Date
14.08.2025
International Application No.
PCT/IB2025/051260
International Filing Date
06.02.2025
Title **
[English]
HEAT-TOLERANT CHOCOLATE AND THE PROCESS OF PREPARING THE HEAT-TOLERANT CHOCOLATE THEREOF
[French]
CHOCOLAT TOLÉRANT À LA CHALEUR ET PROCÉDÉ DE PRÉPARATION DU CHOCOLAT TOLÉRANT À LA CHALEUR ASSOCIÉ
Applicants **
THE HERSHEY COMPANY
Inventors
KRISHNAN, Murali
REDDY C, Kesava
RAO, S Venkateswara
BISWAS, Dipankar
SINGH, Sudhakar
BROWN, Burton Douglas
Priority Data
202411008987
09.02.2024
IN
Application details
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International Searching Authority |
USPTO
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| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
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| Type of Assignment |
The Standard Agent's Assignment
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| Applicant's Legal Status |
Legal Entity
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| Entry into National Phase under |
Chapter I
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| Patent Delivery |
Send the Letters Patent by Courier
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| Translation |
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 2431 | |
| EPO | Filing, Examination, Granting | 16064 | |
| Japan | Filing, Examination, Granting | 2422 | |
| South Korea | Filing, Examination, Granting | 2638 | |
| USA | Filing, Examination, Granting | 6110 |
Total:
29,665
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Abstract[English]
A heat-tolerant chocolate and the process of preparing the heat-tolerant chocolate is disclosed The process includes blending a sweetener, a thermal structuring component comprising anhydrous dextrose, optionally with milk component into a blend. Further, the confectioner fat component, emulsifying component and optionally cocoa component are mixed with the blend and refined to have a particle size of about 10-30 microns to form a refined mixture. The refined mixture then undergoes the steps of conching between 36-42°C, moulding and thereafter, curing at low temperatures ranging between 18-32°C to for a heat stable chocolate. The thermal structuring component preferably comprising anhydrous dextrose acts as a humectant and the temperatures and time employed at the conching and curing steps helps maintain the taste and texture at temperatures as well as heat stability at temperatures as high as 45°C without compromising on the structural stability.[French]
L'invention concerne un chocolat tolérant à la chaleur et le procédé de préparation du chocolat tolérant à la chaleur. Le procédé comprend le mélange d'un édulcorant, d'un composant de structuration thermique comprenant du dextrose anhydre, éventuellement avec un composant laitier en un mélange. En outre, le composant de graisse de confiserie, le composant émulsifiant et éventuellement le composant de cacao sont mélangés avec le mélange et raffinés pour avoir une taille de particule d'environ 10 à 30 microns pour former un mélange raffiné. Le mélange raffiné est ensuite soumis aux étapes de conchage entre 36-42 °C, de moulage et ensuite de maturation à basses températures allant de 18 à 32 °C afin d'obtenir un chocolat stable à la chaleur. Le composant de structuration thermique comprenant de préférence du dextrose anhydre agit en tant qu'humectant et les températures et durées utilisées aux étapes de conchage et de maturation aident à maintenir le goût et la texture à des températures ainsi qu'une stabilité à la chaleur à des températures aussi élevées que 45 °C sans compromettre la stabilité structurelle.