CHOCOLATE GLAZE Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: chocolate glaze contains sugar powder, ground cacao, cacao oil, phosphatide concentrate and aromatic principle. Food vegetable phospholipids which are produced by hydration of unrefined vegetable oil followed by treatment in zone of direct electromagnetic field having intensity 250-350 kA/m and by drying at 55-65 C are used as mentioned above phosphatide concentrate. Said hydration is carried out in zone of indirect electromagnetic field having intensity 50-250 kA/m. Proposed glaze contains (mass): ground cacao 36.0-37.5, cacao oil 13.0-15.9, aromatic principle 0.01-0.05, food vegetable phospholipids 0.3-0.5. Additionally said glaze may contain up to 12.0 mass of confectionery fat. EFFECT: decreases viscosity of glaze, increases its dispersity. 2 cl, 4 tbl