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The Heat Is On - When Will Heat Resistant Chocolate Hit The Marketplace?

  • 28 June 2015

Wouldn’t it be great if chocolate would keep its texture, consistency and taste even if it’s stored in warm temperatures? Nestle, one of the world’s leading food and beverage manufacturers has filed a patent for heat-resistant chocolate.

The product is made by adding fibre from sources including wheat or citrus fruit, along with other processes using natural ingredients including water. Findings included that the product retained its shape and didn’t stick to wrappers at temperatures as high as 40 degrees Celsius.

In the past three years, other chocolate brands, including Mondelez International, Hershey, and Mars have also filed patents for chocolate that can tolerate hot climates. Each company is working on extending shelf life, taste and product texture in high temperatures.

The Nestle Way Along with its file for an all-natural heat resistant chocolate, Nestle has also filed a patent for a non-melting chocolate by adding little to no sugar or polyols to its products.

The Mondelez Way The patent Mondelez filed covers the technique, where a special chocolate mass is mixed in a temperature-managed conch, can be easily integrated into the company’s existing processes.

The Hershey Way The patent filed by Hershey involves using a ‘chocolate dough’ to prevent heat from affecting chocolate, without changing texture.

The Mars Way The patent Mars filed for its heat tolerant product involves adding a polyol, as well as a thermal structuring component to the formulation.

If you’re interested in learning more about each patent filed, visit WIPO PATENTSCOPE where you can search patent documents.

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