Novel preparation of fat-based confections

Patent metadata

Field	Value
Publication number	US-2022279809-A1
Application number	US-202017632486-A
Country	US
Kind code	A1
Filing date	Aug 3, 2020
Priority date	Aug 2, 2019
Publication date	Sep 8, 2022
Grant date	—

Abstract

The present disclosure is directed to a novel method of preparing fat-based confectionery products.

First claim

1 . A method of preparing confectionery compositions, wherein the composition is prepared by creating a water in fat emulsion within a spray dryer.

2 . The method of claim 1 , wherein the method comprises spray drying ingredients and centrifuging the resulting spray dried material.

3 . A composition produced by the process of claim 1 , wherein the composition does not comprise any added sugar.

4 . A method of manufacturing a food or confectionery ingredient comprising spray drying cacao pulp with a carrier.

5 . The method of claim 4 , wherein the carrier is cocoa powder, cocoa pod fiber, cocoa butter or another product derived from a cocoa pod.

6 . The method of claim 1 , wherein the spray drying occurs at an inlet temperature of 120° C. to 180° C.

7 . The method of claim 1 , wherein the spray drying occurs at an outlet temperature of 60° C. to 100° C.

8 . The method of claim 1 , wherein the spray drying occurs in a spray dryer coated with polytetrafluroethylene.

9 . A composition produced by the process of claim 6 .

10 . A composition comprising a confectionery ingredient produced by the method of claim 1 , wherein the composition is a fat-based confectionery product.

11 . A composition comprising a confectionery ingredient produced by the method of claim 4 , wherein in the composition is a non-fat based confectionery product.

12 . The composition of claim 12 , wherein the non-fat based confectionery product is an ice cream.

13 . (canceled)

14 . (canceled)

15 . (canceled)

16 . A method of producing a sugar suitable for use in a chocolate or compound coating without milling or conching.

17 . A fruit confection comprising fruit material dispersed with cocoa butter.

18 . The fruit confection of claim 14 , wherein the dispersion of the fruit material with the cocoa butter is achieved through spray drying.

19 . The fruit confection of claim 15 , wherein the fruit confection has a particle size of 30 microns or less.

20 . The fruit confection of claim 15 , wherein the fruit confection and cocoa butter are spray dried with cocoa liquor.

21 . The method of claim 1 , wherein the confectionery compositions have a particle size of 30 micron or less.

Assignees

• Mars Inc

Inventors

• Castro Armando J
• Glazier Barry David
• Ben-Yoseph Eyal M
• Hsu Chia-Hua
• Kelley Sara
• Unlu Emine
• Willcocks Neil A
• Collins Thomas M

Classifications

• A23G1/46 Primary

  containing dairy products · CPC title

• A23G3/40

  characterised by the fats used (containing dairy products A23G3/46) · CPC title

• A23G1/48

  containing plants or parts thereof, e.g. fruits, seeds or extracts (containing gums A23G1/40) · CPC title

• A23G1/0016 Primary

  Transformation of liquids, pastes, creams, lumps, powders, granules or shreds into powders, granules or shreds; Manufacture or treatment of powders · CPC title

• A23G4/06

  characterised by the composition {containing organic or inorganic compounds} · CPC title