The Procter Gamble Company

James A Hellyer

Gerald John Guskey

Bernard William Kluesener

Gordon K Stipp

Josephine L Kong-Chan

Michael W Tafuri

Paul Seiden

Robert Mermelstein

Richard Gordon Kess

David S Lambert

Joseph T Forand

The present invention relates to a process for reducing the in-mould time required for preparing chocolate confectionery products which contain low calorie cocoa butter substitutes. In the first step of the process of the present invention, an untempered chocolate confectionery composition is formed. The chocolate confectionery composition contains a reduced calorie fat which contains certain reduced calorie triglycerides. The untempered chocolate confectionery composition is heated to a temperature ranging from about 37.8.degree. C. (100.degree. F.) to about 65.5.degree. C. (150.degree. F.) to form a melt. Next, the melt is adjusted to a temperature ranging from about 29.4.degree. C. (85.degree. F.) to about 48.9.degree. C. (120.degree. F.). Bar moulds are then filled with the untempered chocolate confectionery composition and any air bubbles present in the chocolate confectionery composition are removed. After substantially all of the air bubbles present in the chocolate confectionery composition are removed, the moulds containing the chocolate confectionery compositions are rapidly cooled to a temperature sufficiently low to achieve a chocolate confectionery composition/mould interface temperature of less than about 22.2.degree. C. (72.degree. F.). The moulds containing the chocolate are held at this temperature for from about 0 to about 15 minutes. Chocolate confectionery products prepared according to this process will have acceptable gloss and will have organoleptic properties par with chocolate confectionery products prepared according to prior processes.

Process for reducing in-mould times for chocolate confections containing

The present invention relates to flavored confectionery compositions which comprise a flavor enhancing amount of a flavor component, from 25% to 45% of a fat component and from about 55 to about 75% other nonfat confectionery ingredients. The fat component of the flavored confectionery compositions of the present invention comprises at least about 70% of a reduced calorie fat, up to about 15% milkfat, up to about 20% cocoa butter and no more than about 4% diglycerides. The reduced calorie fat comprising the fat component of the chocolate confectionery compositions herein comprises mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats utilized in the chocolate confectionery compositions herein comprise at least about 40% of the long chain fatty acid 2-position isomer. The reduced calorie fats utilized in the chocolate confectionery compositions herein further comprise at least about 85% combined MML and MLM triglycerides, no more than about 5% combined LLM and LML triglycerides no more than about 2% LLL triglycerides, no more than about 4% MMM triglycerides, and no more than about 6% other triglycerides; wherein M=fatty acids selected from the group consisting of C.sub.6 to C.sub.10 saturated fatty acids, and mixtures thereof, and L=fatty acids selected from the group consisting of C.sub.17 to C.sub.26 saturated fatty acids, and mixtures thereof.

Reduced calorie confectionery compositions which contain reduced calorie

The present invention relates to reduced calorie fats comprising mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats comprise at least about 40% of the long chain fatty acid 2-position isomer. The reduced calorie fats according to the present invention further comprise at least about 85% combined MML and MLM triglycerides, no more than about 5% combined LLM and LML triglycerides, no more than about 2% LLL triglycerides, no more than about 4% MMM triglycerides and no more than about 6% other triglycerides; wherein M=fatty acids selected from the group consisting of C.sub.6 to C.sub.10 saturated fatty acids, and mixtures thereof, and L=fatty acids selected from the group consisting of C.sub.17 to C.sub.26 saturated fatty acids, and mixtures thereof. The reduced calorie fats of the present invention have the following fatty acid composition by weight percent:

Reduced calorie fats which comprise reduced calorie triglycerides

Simulated cheese analogs which are reduced in calories and animal fat are produced by combining protein derived from aged or non-aged low-fat or full-fat cheese, dry-powdered bland flavored milk protein, vegetable protein, or mixtures thereof; water; cheese flavors, an emulsifying salt; an acidulant, if desired; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or is lower in net caloric efficiency than butterfat, animal fat, or vegetable fat.

Simulated cheese analogs with reduced animal fat and calories

Synthetic cheese products which are reduced in calories and animal fat are produced by combining protein derived from dry-powdered bland-flavored milk protein, vegetable protein, aged or non-aged low-fat or full-fat cheese, or mixtures thereof; water; cheese flavors; an emulsifying salt; an acidulant; adjuvant materials, if desired; and a fatty substance which is non-digestible, partially digestible, or lower in net caloric efficiency than butterfat, animal fat, or vegetable fat.

Simulated cheese products with reduced animal fat and calories

Aqueous coal slurries comprising comminuted coal, water and sulfated O-glycoside surfactant. The sulfated O-glycoside serves as a highly efficient dispersant for the coal particles, permitting the achievement of low viscosity slurries at low surfactant usage levels.

Coal-water slurry compositions

Aqueous coal slurries comprising comminuted coal, water and O-glycoside surfactant. The O-glycoside serves the dual functions of dispersant and suspending agent for the coal.

A detergent composition containing a semi-polar nonionic detergent and an alkaline earth metal salt of an anionic detergent in a ratio of from 1:100 to 1:2. The composition is especially useful for the removal of greasy soils.

Detergent composition containing semi-polar nonionic detergent and

A frozen dessert having good texture and eating quality is made by mixing and then freezing from about 7% to about 18% protein solids and from about 10% to about 40% saccharides with from about 5% to about 25% of a triglyceride fat or oil, from about 0.2% to about 2% of a primary emulsifier which is either a polyglycerol ester or a sorbitan ester, from about 0.5% to about 15% by weight of the primary emulsifier of a secondary emulsifier which is an edible anionic surfactant, and with from about 45% to about 65% water.

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Milford, OH, United States of America

James A Hellyer