Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chocolate composition

A technology of chocolate and composition, applied in the field of chocolate, which can solve the problem that chocolate items are eaten later or used as gifts, unattractive, etc.

Inactive Publication Date: 2007-10-31
SOC DES PROD NESTLE SA
View PDF3 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Similarly, consumers may prefer to keep some chocolate-dipped items for later consumption or as gifts, but the appearance of fat blooming on the chocolate when cooling will make the chocolate-dipped items unattractive

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chocolate composition
  • Chocolate composition
  • Chocolate composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A series of 8 common chocolates were conventionally produced with the following general composition:

[0059] %

[0060] Sugar 46.9

[0061] Reduced-fat cocoa powder (10-12% fat) 21.0

[0062] Added fat / emulsifier mixture 32.0

[0063] Lecithin 0.1

[0064] Flavoring agent <0.05

[0065] Pre-crystallized cocoa butter (BC-50, Eulip), standard cocoa butter (“Astra A” pure primary express cocoa butter, ADM Cocoa B.V.), milk ester and sorbitan tristearate (GRINDSTED® STS 30KOSHER ) in various proportions to form the "Added Fat / Emulsifier Mixture" of the above general composition. The fat phase composition of the 8 chocolates labeled A-H is listed below (assuming reduced fat cocoa powder contains 11% cocoa butter and negligible lecithin).

[0066] Table 1

[0067] chocolate

[0068] The 50°C chocolate was passed through a scraped surface heat exchanger set to 20°C with cooling water to cool...

Embodiment 2

[0070] After 1 day at room temperature (20°C), the chocolates of Example 1 were tasted by a small "sensory analysis opinion panel", which agreed on the mouthfeel descriptions for the 5 samples (Table 2).

[0071] Each chocolate pot was heated to 60°C in a microwave oven to simulate the preparation of a chocolate fondue. The pots were allowed to cool and then inspected after storage for two weeks at 20°C. The degree of blooming was recorded (Table 2) and photographed. A series of photographs were taken of Samples G and H to show the development of bloom over time (Figure 17).

[0072] chocolate

[0073] It can be seen that the overall effect of reducing the amount of pre-crystallized cocoa butter is to reduce waxy mouthfeel but increase bloom. Without the addition of STS, the chocolate would bloom at the level of the already slightly waxy pre-crystallized cocoa butter (sample D). Surprisingly, addition of STS (sample C) eliminated both bloom and waxy mouthfeel. C...

Embodiment 3

[0075] Chocolate samples from Example 1 were analyzed by differential scanning calorimetry (DSC) and gas chromatography (GC).

[0076]In a differential scanning calorimeter, a sample and a reference are heated or cooled at a controlled rate and the difference in heat flow between the sample and reference is measured. Typically, in this study, the reference object is an empty disk. If the sample is exothermic, e.g. due to crystallization, measure the exothermic heat flow, represented by the exothermic peak in the DSC curve used for this study, whereas if the sample requires more heat than the reference, e.g. due to melting, measure the endothermic heat flow , represented by the endothermic peak in the DSC curve. DSC analysis was performed with a Perkin Elmer DSC7 and data was analyzed with Perkin Elmer Pyris software. DSC was calibrated in the usual manner with indium standards.

[0077] Chocolates were stored at 20°C for 2 months prior to DSC analysis. A small sample of ch...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to chocolate compositions where the fat phase comprises at least cocoa butter and optionally milk fat and / or a cocoa butter equivalent and the chocolate can be liquefied and re-solidified without bloom and without a pre-crystallization step.

Description

field of invention [0001] The present invention relates to chocolate that can be liquefied and resolidified without frosting without the need for a pre-crystallization step. Background of the invention [0002] The main fat in chocolate is cocoa butter. Cocoa butter is obtained by pressing cocoa beans (usually fermented and roasted) to extract the fat contained in the beans. The fat is polycrystalline, which means it can crystallize in multiple solid phases with the same chemical composition, varying in crystal structure between the various crystals, but yielding the same liquid phase when melted. In the textbook Industrial Manufacture and Use (Third Edition) edited by S. T. Beckett, pages 218 and 219, six polymorphic forms of cocoa butter are mentioned. Their properties are listed in Table 1. [0003] crystal form Melting point °C chain stacking I 16-18 double chain II 21-22 double chain III 25.5 doubl...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23G1/36A23G1/34A23G1/38
CPCA23G1/30A23G1/34A23G1/00A23G1/38A23G1/36A23G2200/08
Inventor P·古纳斯T·D·费奥克斯
Owner SOC DES PROD NESTLE SA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com