Aerated chocolate

A chocolate and gas technology, applied in cocoa, food science, applications, etc., can solve problems such as difficult to ensure homogeneous gas mixing

Inactive Publication Date: 2014-08-27
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The described method has a number of disadvantages including that it is very difficult to ensure a homogeneous mixing of the gases as the chocolate thickens from cooling
This approach also creates considerable processing complications, given the complexity of incorporating vacuum during downstream processing

Method used

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  • Aerated chocolate

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Embodiment Construction

[0017] In the context of the present invention, the gas shall be food acceptable and may be air, nitrogen, nitrous oxide or carbon dioxide.

[0018] The solvent is a suitable food grade solvent. Exemplary solvents include water, glycerin, ethanol, propylene glycol, or triacetin. In certain embodiments, the solvent is selected from water, glycerol, or propylene glycol. Optionally, the solvent may contain food grade flavoring and / or coloring agents.

[0019] The solvent component may be, for example, water, glycerol or ethanol. The gas phase is bubbled through the solvent-containing device. It is possible to dissolve the dye or fragrance in a suitable solvent. The gas bubbled through the solvent system remains in gaseous form, but wetted, and if a flavored / colored solvent is used the gas is flavored / colored. A solvent content of the gas phase of about 0.2 g to about 0.8 g, preferably from about 0.3 g to 0.6 g per 100 g of the solvent component of the tempered chocolate has ...

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PUM

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Abstract

A process for preparing an aerated chocolate which comprises incorporating a solvent component into a gas by bubbling the gas through a reservoir containing the solvent to give a gas phase, and injecting the gas phase into tempered liquid chocolate.

Description

technical field [0001] The present invention relates to the field of aerated chocolate, more particularly to methods of preparing aerated chocolate, and to aerated chocolate. Background technique [0002] Chocolate is usually obtained by mixing sugar and cocoa butter with cocoa mass or nibs, followed by conching, conching and tempering. Milk chocolate is prepared in a similar way, but with the addition of milk. White chocolate contains sugar, cocoa butter and milk solids but no cocoa solids. Another traditional method (dry method) of producing milk chocolate is to mix milk powder with cocoa mass or nibs, sugar and cocoa butter followed by conching, mixing and tempering. Another traditional method of producing milk chocolate (the wet method) is to concentrate and dry liquid milk or milk concentrate together with sugar with or without cocoa mass, usually under vacuum and at elevated temperature, to produce chocolate shavings, which are then Chocolate chip powder mixed with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23G1/52
CPCA23V2002/00A23G1/52A23G1/003
Inventor V·R·桑达拉A·赛贝斯库
Owner NESTEC SA
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