Aerated chocolate composition and preparation thereof
A technology for chocolate and composition, applied in the field of stable chocolate foam composition and preparation thereof, can solve the problems of unstable chocolate foam, inability to use chocolate foam, difficult control of inflation, etc., and achieve the effect of saving equipment cost and time
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Embodiment 1 and 2
[0057] At 65° C., sucrose stearate (available from Ryoto S370 (70% sucrose stearate; melting temperature 51° C., and HLB=3) of Tokyo Mitsubishi Chemical Co., Ltd., Tokyo, Japan) was mixed with 50 g of chocolate (by Barry Dark chocolate supplied by Callebaut (UK) Ltd) was mixed well to make a slurry which was then diluted with other chocolate up to a total weight of 500 g. The concentration of Ryoto S370 in the mixture was 1.5% or 3% by weight. The mixture was stirred for one hour at 65°C and then aerated using a Kenwood KMX50 mixer at maximum speed (speed 7) for 5 minutes at a temperature of 65°C. The aerated mixtures were then cooled to room temperature and their expansion rates were measured at room temperature before and after rethawing. It was observed that the overrun was maintained after rethawing. The results are summarized in Table 1.
[0058] Table 1 : 1.5% to 3.0% by weight Ryoto S370 (sucrose stearate) in dark chocolate.
[0059] Example 1 2 Con...
Embodiment 3-10
[0062] At the temperatures shown in Table 2, sucrose stearate (Ryoto S270 (melting temperature 52°C; and HLB=2), S570 (melting temperature 50°C; and HLB=5), all available from Tokyo, Japan, was used Mitsubishi Chemical Corporation), 500 g of each example was prepared and gassed as described above. The aerated mixtures were cooled to room temperature and their expansion rates were measured at room temperature before and after rethawing. The results are summarized in Table 2.
[0063] The results show that using various emulsifiers with an HLB value of 1-9, a chocolate foam composition with a satisfactory overrun can be obtained. Also, the expansion rate after remelting is the same as before remelting, so the expansion rate is very stable after remelting.
[0064] Table 2: Overrun (%) and remelt overrun (%) for examples containing various emulsifiers in dark chocolate (emulsifier concentration given as % commercially available emulsifier).
[0065] Example 3 4 1 ...
Embodiment 11
[0069] A further example (Example 11) comprising 3% by weight of Ryoto S370 (sucrose stearate) was prepared as above but at a temperature of 55°C. The aerated mixture was cooled to room temperature and its expansion rate was measured. The results are given in Table 3 and show that using Ryoto S370 it is possible to obtain chocolate foam compositions with satisfactory overrun at various aeration temperatures.
[0070] Table 3: Examples containing 3% by weight of Ryoto S370 (sucrose stearate) prepared at different temperatures.
[0071] Example 11 1 Inflation temperature (℃) 55 65 Expansion rate (%) 39.2 79.0
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