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Machine translation
1. (WO1979000421) ROASTED YEAST COCOA SUBSTITUTE
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/1979/000421    International Application No.:    PCT/US1978/000234
Publication Date: 12.07.1979 International Filing Date: 18.12.1978
IPC:
A23G 1/00 (2006.01)
Applicants:
Inventors:
Priority Data:
863079 22.12.1977 US
Title (EN) ROASTED YEAST COCOA SUBSTITUTE
(FR) SUBSTITUT DU CACAO SOUS FORME DE LEVURE GRILLEE
Abstract: front page image
(EN)A roasted yeast product having the characteristic texture, color, flavor, aroma and mouth-feel of cocoa powder is produced by roasting a food yeast at a temperature of about 100 C. to about 300 C. for about 1 to about 50 minutes. The product may be used as a cocoa extender, substitute or replacer in foodstuffs employing cocoa and/or chocolate.
(FR)Un produit a base de levure grillee ayant le grain, la couleur, le gout, l"arome et la sensation dans la bouche caracteristiques de la poudre de cacao est produit en grillant une levure alimentaire a une temperature de 100 C a 300 C environ pendant 1 a 50 minutes environ. Il peut etre utilise comme produit de charge ou substitut dans les produits alimentaires utilisant du cacao et/ou du chocolat.
Designated States:
Publication Language: English (EN)
Filing Language: English (EN)