Process for making a chocolate food product
作者： Jonathan Heine
DOI:
关键词:
摘要: A chocolate food product that is low in fat, dairy free, soy and lecithin free of added sugar or ingredients increase content, starch-free, Isomaltooligosaccharide-free, oligosaccharide-free, maltitol-free, sorbitol-free, xylitol-free, erythritol-free, isomalt-free. The may comprise: a cocoa butter, an unsweetened powder, glycerin, coconut cream, almond milk, pectin, salt, monk fruit blend, flour.
lens.org 参考文章(26)
Cecily Lalor, Deen Bhatta, David A. Edwards, Anmol Giri, John A. Lamppa, Particles for aerosolizing apparatus ,(2014)
Tsutomu Kondou, Low-calorie compounded cocoa composition ,(1998)
Lara A. Gilbert, David K. Duffy, Kimberly A. Korb, Chandrani Atapattu, Brandon C. Erickson, Timothy W. Wylie, Low density stable whipped frosting ,(2009)
James M Gorman, Arthur C Keith, Egg white product and process of forming same ,(1958)
Nancy Santori, Brian E. Glass, Maeve C. Murphy, Reduced fat ready-to-spread frosting ,(1992)
Alice Chang, Ready to eat cold vegetable cakes with ingredients ,(2013)
Gilbert Finkel, Chocolate compositions of increased viscosity and method for preparing such compositions ,(1985)
Richard N. McArdle, Joaquin C. Lugay, Jimbay Loh, Shun Ku, Helena S. Soedjak, Process for making low-fat, cake donuts ,(1996)
Jennifer Tomasso, William J. Bellody, Arun V. Shastry, An indulgent edible composition ,(2007)
Dimitrios Stratakis, Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same ,(2010)