Edible product comprising fat crystals of cocoa butter and method for making the same

Patent metadata

Field	Value
Publication number	US-2017360058-A1
Application number	US-201515537061-A
Country	US
Kind code	A1
Filing date	Dec 18, 2015
Priority date	Dec 19, 2014
Publication date	Dec 21, 2017
Grant date	—

Abstract

The present invention relates to a novel method for the generation of stable cocoa butter crystals in a fat based edible product comprising: a) incorporating carbon dioxide under pressure into an at least partially liquid fat-based mass comprising cocoa butter; b) cooling the fat-based mass at a temperature comprised between −25 and 25° C.

First claim

1 . Method for the generation of stable cocoa butter crystals in a fat based edible product comprising:
a) incorporating CO 2 under pressure into an at least partially liquid fat-based mass comprising cocoa butter; and b) cooling the fat-based mass at a temperature from minus (−) 25 to plus (+) 25° C.

2 . Method for the generation of a fat-based seeding mass containing stable cocoa butter crystals comprising:
a) incorporating CO 2 under pressure into an at least partially liquid fat-based mass comprising cocoa butter; and b) cooling the fat-based mass at a temperature from minus (−) 25 to plus (+) 25° C.

3 . Chocolate tempering method comprising:
a) incorporating CO 2 under pressure into an at least partially liquid chocolate mass comprising cocoa butter; b) cooling the fat-based mass at a temperature from minus (−) 25 to plus (+) 25° C.; and c) mixing the seeding chocolate mass of step b) with un-tempered liquid chocolate.

4 . A method according to claim 1 wherein the fat based edible product is a confectionery product.

5 . A method according to claim 1 , in which the fat based edible product is aerated.

6 . A method according to claim 1 , in which the fat-based or edible chocolate mass of step a) is completely liquid.

7 . A method according to claim 1 , in which in step a) CO 2 is incorporated into the at least partially liquid fat based mass at a pressure from 25 to 60 bar.

8 . A method according to claim 1 , in which step a) is followed by a further cooling step a′) where the temperature of the fat-based mass obtained from step a) is decreased below minus (−) 25° C. before step b) takes place.

9 . A method according to claim 1 , in which in step b) the fat based edible mass is cooled at a temperature from minus (−) 10 to plus (+) 10° C., preferably from minus (−) 5 to plus (+) 5° C.

10 . A method according to claim 1 , in which the stable fat crystals generated are crystals of cocoa butter in the form of beta five (β v ) and/or beta four (β iv ) polymorphs thereof.

11 . A method according to claim 1 , in which the fat based mass obtained from step b) is kept under the same conditions of temperature and pressure and let solidify slowly.

12 . A method according to claim 1 , in which the fat based mass obtained from step b) is kept at constant temperature while pressure is progressively released.

13 . A method according to claim 1 , in which the fat based mass obtained from step b) temperature is progressively increased while pressure is released.

14 . A method according to claim 1 , in which the fat based mass obtained from step b) (seeding mass) is mixed with un-tempered chocolate at a temperature of from 25 to 35° C., for example about 30° C., by pumping the mass into the un-tempered chocolate flow.

15 - 18 . (canceled)

19 . A method according to claim 2 wherein the fat based edible product is a confectionery product.

20 . A method according to claim 2 , in which the fat based edible product is aerated.

21 . A method according to claim 2 , in which the fat-based or edible chocolate mass of step a) is completely liquid.

22 . A method according to claim 3 wherein the fat based edible product is a confectionery product.

23 . A method according to claim 3 , in which the fat based edible product is aerated.

24 . A method according to claim 3 , in which the fat-based or edible chocolate mass of step a) is completely liquid.

Assignees

• Nestec Sa

Inventors

• Windhab Erich Josef
• Koller Comelia

Classifications

• A23G1/36

  characterised by the fats used (containing dairy products A23G1/46) · CPC title

• A23G1/00

  Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor (preservation thereof A23B80/00) · CPC title

• A23G1/52 Primary

  Aerated, foamed, cellular or porous products {, e.g. gas expanded} · CPC title

• A23G1/003 Primary

  with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title