66 results about "Butter cocoa" patented technology

The invention discloses a method for preparing chocolate with high heat resistance, blooming resistance, high dietary fiber and low saturated fatty acid based on biphase gel and a product, and belongs to the technical field of oil processing application, and the method comprises the following steps: adding an emulsifier and solid fat into edible vegetable oil, and heating and stirring until the emulsifier and the solid fat are completely molten to obtain an oil gel phase; adding dietary fibers into water, and completely dissolving the dietary fibers to form a hydrogel phase; and mixing the obtained hydrogel phase and the oil gel phase, carrying out high-speed shearing emulsification, and cooling to room temperature in an ice-water bath to obtain the biphase gel. Different types of biphase gels are prepared by adjusting the ratio of the oil phase to the water phase, and the biphase gels are used for partially replacing cocoa butter to prepare the chocolate, so that the fat content is reduced, the heat resistance of the chocolate is improved, the frosting phenomenon of the chocolate is effectively delayed, the prepared chocolate does not contain trans-fatty acids, the saturated fatty acids are reduced, and the chocolate has good stability. And dietary fibers are contained, so that human health is benefited.

Aspects of disclosure relate to a composition and methodology for treating menopause symptoms utilizing a cannabinoid-based nanoplatform composition. The composition includes phytocannabinoids like CBD, CBG, and CBN, alongside isoflavones and polyphenols, all integrated into nanoplatform designed for enhanced bioavailability and controlled release. The formulation is designed to alleviate key menopause-related issues, including vasomotor symptoms (VMS), genitourinary syndrome of menopause (GSM), bone loss, mood disturbances, and sleep disorders, while addressing cardiovascular disease (CVD) risks. The composition combines cannabinoids, such as CBD, with isoflavones and polyphenols, and is incorporated into nanoplatforms for enhanced delivery and efficacy. Additionally, the disclosure includes a kit comprising oral capsules, intravaginal ovules, and instructions for use. The capsules contain a blend of cannabinoids, flavonoids, and polyphenols, while the ovules are composed of CBD and cocoa butter. The kit provides a comprehensive solution for managing menopause symptoms and mitigating cardiovascular risks.

The present disclosure relates to a chocolate composition comprising allulose and at least one ingredient from a cocoa bean selected from the group consisting of cocoa mass, cocoa powder, and cocoa butter; and a method of manufacturing such chocolate; in particular the present disclosure relates to a chocolate composition prepared by said method, and confectionary products comprising said chocolate composition.

Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating, as well as a method of producing said vegetable fat composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.

To provide a non-tempering type chocolate for chilled food, hardly generating bloom and grain.SOLUTION: A non-tempering type chocolate for chilled food contains 7 mass% or more of cacao content, 3-15 mass% of cocoa butter, 30-65 mass% of oil and fat in the chocolate, and 3-30 mass% of cocoa butter in the oil and fat, and 65-95 mass% of an oil and fat composition A which satisfies the following conditions (a) to (i): (a) X3 is 15 mass% or less; (b) X2U is 5-70 mass%; (c) a mass ratio of XUX / X2U is 0.25-0.50; (d) a mass ratio of X2O / X2U is 0.70 or more; (e) XU2 is 35 mass% or less; (f) U3 is 10 mass% or less; (g) triglyceride bonded with one Z and triglyceride bonded with two Z are 70 mass% or less; (h) Y is 45-85 mass%; and (i) U is 15-55 mass%, X: 16-18C saturated fatty acid, U: 18C unsaturated fatty acid, O: oleic acid, Z: 8-14C saturated fatty acid, and Y: 8-18C saturated fatty acid.SELECTED DRAWING: None

The invention provides low-sugar plant-based coating chocolate, and belongs to the technical field of food processing. The low-sugar plant-based coating chocolate comprises the following raw materials: 15-25 wt% of cocoa mass, 5-10 wt% of low-fat cocoa powder, 15-25 wt% of cocoa butter, 15-25 wt% of plant-based liquid grease, 8-12 wt% of concentrated coconut milk, 11-20 wt% of a sweetening agent and 1-2 wt% of an emulsion stabilizer. The total sugar content of the low-sugar plant-based coating chocolate is smaller than or equal to 5 g / 100 g, and the low-sugar plant-based coating chocolate is in a liquid state at the temperature of 26 DEG C or above and can be solidified into a solid coating at the temperature of 26 DEG C or below after being coated. The coated chocolate disclosed by the invention has good flavor plumpness on the premise of low sugar, is free from the problems of water and oil layering, precipitation and the like in a liquid storage process, is long in shelf life, moderate in hardness after being cured, easy to bite and not easy to break, smooth in coating taste, free from granular sensation and free from sticky tooth residues.

The invention provides high-water-content chocolate added with nanocrystallized bamboo thin-wall cell walls extracted from tabasheer and a preparation method of the high-water-content chocolate. The high-water-content chocolate comprises nanocrystallized bamboo thin-wall cell walls extracted from tabasheer, cocoa puree and cocoa butter, wherein the water content of the chocolate is 10-50% by mass. The chocolate disclosed by the invention is relatively cool and viscous in mouth, the problem of heat sensitivity of the chocolate is relieved, and a non-traditional unique mouth feel is created. The preparation method of the high-water-content chocolate is easy to operate, environmentally friendly, sustainable, safe, sanitary and suitable for large-scale production.

The application discloses a preparation method of milk chocolate prepared from cocoa butter substitute, and particularly relates to the chocolate production field, and comprises the following raw materials in parts by weight: 25-40 parts of composite cocoa butter substitute base, 30-45 parts of white granulated sugar, 8-15 parts of whey powder, 10-20 parts of full-fat milk powder, 5-10 parts of dietary fiber microcapsules, 0.5-2 parts of composite emulsifier, 0.1-0.5 parts of crystal form stabilizer, 0.1-0.8 parts of edible salt and 0.05-0.3 parts of food essence. The application is prepared by compounding sunflower oil / ethyl cellulose oil gel with 50% cocoa butter, combining the crystal form stabilizer and the four-stage temperature-adjusting crystallization process, so that the blooming area of the cocoa butter substitute chocolate is far less than the blooming area of the prior art after the cocoa butter substitute chocolate is stored at 20 DEG C for 30 days; and the composite cocoa butter substitute base simulates the multi-stage melting curve of the natural cocoa butter, and the product has the melting speed of fast first and slow later in the oral cavity in combination with the slow-release effect of the dietary fiber microcapsules, and the flavor is released for a long time.

The invention relates to chocolate not easy to soften and a preparation method thereof. The chocolate not easy to soften is prepared from the following raw materials in parts by weight: 10-15 parts of tea fiber, 10-20 parts of cocoa butter, 2-5 parts of cocoa powder, 1-5 parts of sucrose powder, 3-6 parts of maltodextrin and 15-25 parts of skim milk powder. The tea fiber and the maltodextrin are added into the raw material formula to form a supporting structure of the chocolate, so that a product which is not easy to soften is obtained.

The invention relates to the technical field of food processing, in particular to temperature-resistant and uneasy-to-melt freeze-dried chocolate and a making method thereof, the making method comprises a making process of the temperature-resistant and uneasy-to-melt freeze-dried chocolate, and raw materials, procedures, key parameters and storage requirements are covered: the raw materials comprise main raw materials such as cocoa butter and cocoa mass, and auxiliary agents such as a compound emulsifier and a stabilizer; the process comprises the following steps in sequence: raw material pretreatment, basic sauce preparation, three-stage refining, two-stage homogeneous emulsification, intelligent program freezing, intelligent parameter optimization and knowledge base construction, gradient freeze-drying, graded screening and sealed packaging. The key parameters relate to the temperature, pressure, rotating speed, time and the like of each step, the moisture content of the final product is less than or equal to 1.5%, and the final product is hermetically stored in an environment with the temperature of 18-22 DEG C and the humidity of less than or equal to 40%.

Disclosed is an robust milk edible application composition that has a significantly better cocoa butter / cocoa mass tolerance than existing solutions and the use of the edible application composition. Further disclosed is the use of a fat composition comprising a milk containing component for increasing the cocoa butter tolerance in an edible application composition.

This invention discloses a tea oil nanoemulsified chocolate with a dual-state texture, mainly prepared from the following raw materials in parts by weight: 12-22 parts tea oil, 0.4-0.6 parts rice bran wax, 25-30 parts cocoa butter, 18-22 parts cocoa liquor, 28-32 parts white sugar, 6-10 parts whole milk powder, and 0.4-0.6 parts lecithin. This invention innovatively prepares tea oil nanoemulsified chocolate with a dual-scale oil phase structure of both nano-droplets and micron-sized crystal clusters through anti-solvent and stepwise crystallization. The product exhibits a progressive texture of crisp-soft-crisp, and its mechanical crispness is increased by 32%, approaching or even exceeding that of traditional high-cocoa butter chocolate, thus improving the problem of tea oil chocolate being too soft.

The invention discloses chocolate areca nuts with an oral mucosa repairing effect, a layer of chocolate coating is sprayed on the surfaces of areca nuts, and the chocolate coating is composed of cocoa butter replacer, sucrose powder, pure cocoa powder, soya bean lecithin and an active ingredient agent. According to the invention, the active component agent is dispersed in the chocolate coating liquid, and the anhydrous chocolate is used as an embedding carrier, so that the active component agent can be effectively delivered into the oral cavity, and the active component agent is prevented from being inactivated when encountering water, so that the active component agent plays an optimal repairing effect in the oral cavity; meanwhile, the chocolate can lubricate the oral cavity, alleviate the damage of areca-nut fibers to oral mucosa, neutralize areca-nut brine and reduce the damage of alkaline brine to the oral mucosa.

The invention provides a cocoa butter substitute coating type white milk chocolate formula and a preparation process thereof, and relates to the field of chocolate production, and the cocoa butter substitute coating type white milk chocolate formula is characterized by comprising the following raw materials by weight: 30%-50% of hydrogenated palm kernel oil, 25%-40% of white granulated sugar, 5%-15% of whey powder, 5%-15% of whole milk powder, 0.1%-1% of edible salt, 0.1%-1% of phospholipid, 0.01%-0.5% of edible essence, and the balance of water. The hydrogenated palm kernel oil is refined hydrogenated palm kernel oil, the phospholipid is soybean phospholipid or lecithin, and the food essence is vanilla essence, cream essence or chocolate essence. The cocoa butter substitute chocolate has the advantages that the particle size of the cocoa butter substitute chocolate material is effectively and remarkably reduced to an ideal level by improving a production process and adopting a multi-stage fine grinding technology, so that the smoothness and the fineness of the taste of the product are remarkably improved, and the melting property is improved; the technology effectively solves the problems of rough particle size, easy frosting, insufficient surface glossiness and unstable quality during storage of the product, and integrally improves the texture and shelf life stability of the product.

The utility model relates to the technical field of filtering devices, in particular to a cocoa butter slurry filtering device used on a material pumping pipeline, and aims to solve the problems that various impurities are often mixed in cocoa butter slurry, blue scrap plastic foreign matters still exist in the cocoa butter bag opening process, and the cocoa butter bag opening process is influenced. The problem that the quality problem is caused due to the fact that impurities are not effectively filtered and removed is solved, and if the impurities are not effectively filtered and removed, the subsequent processing technology and the product quality are seriously influenced, so that the use efficiency and the effect are enhanced; comprising a material conveying pipeline, and a filtering mechanism is arranged on the material conveying pipeline; the filtering mechanism further comprises a first shell, a second shell, a connecting pipe and a filtering plate, filtering through holes are formed in the surface of the filtering plate, cavities are formed in the first shell and the second shell, the filtering plate is placed in the corresponding cavity, and the first shell and the second shell are connected in a sealed mode through a fastening mechanism.

The invention provides high-water-content chocolate added with nanocrystallized bamboo leaf thin-wall cell walls extracted from phyllostachys pubescens leaves and a preparation method of the high-water-content chocolate. The chocolate comprises nanocrystallized bamboo leaf thin-wall cell walls extracted from phyllostachys pubescens leaves, cocoa puree and cocoa butter, and the water content of the chocolate ranges from 10% by mass to 50% by mass relative to the total mass of the chocolate. The chocolate has a non-traditional brand-new taste, the water content can reach 10-50%, the water content can be adjusted within the range of 10-50% according to needs, the chocolate is ice-cold and viscous in the mouth, and the heat sensitivity problem of the chocolate is also relieved. The preparation method is easy to operate, environmentally friendly, sustainable, safe, sanitary and suitable for large-scale production.

To provide a fat composition suitable for use as a cocoa butter equivalent.SOLUTION: A fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides, wherein 60 wt.% or more of the triglycerides is Sat2O, wherein Sat is selected from St, P, or a combination thereof; wherein in the fat composition the content of St2O is 40 wt.% or less and the total content of StOP + StPO + St2O is 60 wt.% or less; Wherein O is oleic acid, St is stearic acid, and P is palmitic acid; and wherein the fat composition has a Buehler Crystallization Index (BCI) value of 2.5 or greater.SELECTED DRAWING: None

The present disclosure relates to formulations which can be admixed with active pharmaceutical ingredients (API) to produce dispenseable dispersions. The disclosure also relates to methods for preparing solid dosage formulations of APIs using the formulations. The formulations include 5 - 30 wt.-% one or more gelling agents, 0.5- 15 wt.-% silica,10-35 wt.-% of one or more lipid-based excipients, such as cocoa butter and / or hydrated coconut oil, 10-30 wt.-% carbohydrates and / or sugar alcohols, and 40 - 70 wt.-% one or more solvents.

The invention discloses a preparation process of high-fiber chocolate based on a'fiber-cocoa butter-additive three-dimensional interpenetrating network ', which is used for solving the problems of fiber precipitation and unstable texture in the traditional high-fiber chocolate. The preparation method comprises the following steps: introducing an amphiphilic polysaccharide-lipid compound as an interface assistant, preparing'fiber core-assistant bridge-cocoa butter shell 'microspheres by combining a high-pressure microjet process, and carrying out segmented temperature regulation and shaping to construct strong interface bonding. According to the process, when the fiber addition amount reaches 20%, the smoothness of chocolate shreds is 85-90, and the occurrence rate of white frost is 0-5% when the chocolate shreds are stored at 30 DEG C for 3 months. The method synchronously solves the contradiction between high-fiber addition and chocolate taste and stability, and has a wide application prospect.

The invention relates to the technical field of food processing, in particular to a cocoa anti-frosting continuous grinding process and application. The method comprises the following steps: melting and mixing PPoP, cocoa butter and phospholipid to prepare an anti-frost nucleation matrix, wherein the phospholipid is self-assembled in the cocoa butter to form a micelle structure; the cocoa kernels are subjected to ultralow-temperature embrittlement and crushing; mixing the embrittled particles with the anti-frost nucleation matrix, and feeding the mixture into a twin-screw extruder; in the material flowing process, a pulsed electric field and ultrasonic waves are sequentially applied for cell wall breaking and deep grinding; finally, materials are extruded from an outlet. Phospholipid micelles and triglyceride POS with the most abundant content in cocoa butter have strong interaction, and form V-type crystal growth is guided through nucleation surface templating. The grinding time is shortened to 15 minutes through grease crystallization regulation and control, ultralow-temperature embrittlement, pulsed electric field wall breaking, ultrasonic cavitation crushing and twin-screw continuous extrusion multi-dimensional physical field coupling, the finished product does not have white frost within 120 days, and the industrial application prospect is wide.

Disclosed is a method for processing unfermented cocoa beans, comprising the steps of: (a) adding water to the unfermented cocoa beans to form a suspension; (b) wet milling the suspension; (c) heat treating the suspension at a temperature of 70 DEG C or less; (d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase) and a solid phase, the fat phase comprising cocoa butter as a major component and solids and / or water as minor components, and the solid phase comprising cocoa powder and water; and (e) respectively processing three phases, optionally comprising: separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and polyphenol powder from at least the aqueous phase. Further disclosed is a method of making a cocoa product constituent package and a chocolate or chocolate-like product comprising a large amount of nutritionally beneficial and useful ingredients of cocoa fruits, such as polyphenols, antioxidants, vitamins and / or sugars, using the above technology.

The present invention relates to a method for removing unwanted mineral oil hydrocarbons, in particular to a method for reducing the content of MOSH and / or MOAH from a vegetable oil selected from the group consisting of palm based oils, cocoa butter based oils and any mixtures thereof, and wherein the method comprises the step of subjecting the vegetable oil to short path evaporation, wherein the short path evaporation is carried out at a pressure below 1 mbar, at an evaporator temperature in the range of 235 °C to 290 °C, and the feed rate per unit evaporator surface area of the short path evaporation apparatus is in the range of 35 kg / h.m 2 to 102 kg / h.m 2 and thus obtaining a retentate vegetable oil. The present invention further relates to the use of short path evaporation for reducing the content of MOSH and / or MOAH from a vegetable oil.

The application relates to the field of synthetic biology, in particular to a whitening, moisturizing, anti-aging, anti-stain and skin elasticity enhancing structural lipid, a composition thereof, a preparation thereof and application thereof. A preparation method of the structural lipid comprises the following steps: reacting 12-45 parts by weight of C8-C10 medium-chain triglyceride, 20-35 parts by weight of a first oil, 20-39 parts by weight of a second oil and 2-10 parts by weight of a third oil, and obtaining the structural lipid after refining. The first oil comprises at least one of borage seed oil, blackcurrant seed oil and evening primrose oil; the second oil comprises at least one of shea butter and avocado oil; and the third oil comprises at least one of grape seed oil, mango butter, cocoa butter and camellia oil. The structural lipid prepared by the preparation method has the effects of whitening, moisturizing, anti-aging, anti-stain and skin elasticity enhancement.

Disclosed is a process for preparing a final fat composition and its use in e.g. enrobing applications. The process involves the use of a first and a second vegetable fat composition with high contents of specific triglycerides, such as StOSt and POP, and the careful reduction of undesirable triglycerides like tri-palmitic and tri-stearic. The resulting fat composition is particularly suitable for use as a cocoa butter equivalent in chocolate and confectionery products, especially for enrobing applications. The process involves either blending these two fat compositions in specific weight ratios and then reducing the content of tri-palmitic and tri-stearic triglycerides to achieve a final fat composition with a certain percentage of POP+StOSt triglycerides, or individually reducing the tri-stearic triglyceride content in the first vegetable fat composition and the tri-palmitic triglyceride content in the second, followed by blending to obtain the final composition. The resulting fat composition is particularly suitable for various applications such as confectionery enrobing and coating, and as a cocoa butter equivalent.

A chocolate, a chocolate-like product, a chocolate composition pack and a method of making the same. A method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or cocoa granules to form a suspension; wet milling the suspension; subjecting the suspension to heat treatment at a temperature of 70 DEG C or less; separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase) and a solid phase, the fat phase comprising cocoa butter as a major component and solids and / or water as minor components, and the solid phase comprising cocoa powder and water; and processing the three phases separately, comprising: neutralizing and / or removing acetic acid formed during the fermentation or formed or added prior to or during the incubation of cocoa beans via an aqueous phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and optionally separating cocoa butter from the fat phase and cocoa powder from the solid phase. And separating the cocoa aroma and the polyphenol powder from at least the aqueous phase.

The application discloses a Yarrowia lipolytica gene engineering bacterium for improving the yield of cocoa butter and a construction method thereof, and comprises the following steps: introducing a stearoyl-coA desaturase gene TcSAD1 from Theobroma cacao into the chromosome of an oleaginous Yarrowia lipolytica gene engineering bacterium po1g, and knocking out an endogenous oleyl coA desaturase gene of the Yarrowia lipolytica to obtain the Yarrowia lipolytica gene engineering bacterium with improved cocoa butter yield. The method further comprises reducing the synthesis of linoleic acid in order to properly adjust the proportion of oleic acid. The cocoa butter yield of the Yarrowia lipolytica gene engineering bacterium obtained by the application is significantly improved compared with the starting strain.

The invention relates to chocolate with an asthenopia relieving effect, and belongs to the technical field of functional food. The invention provides chocolate with an asthenopia relieving effect. The chocolate is prepared from the following raw material components in parts by weight: 8 to 23 parts of cocoa butter, 35 to 50 parts of cocoa mass, 15 to 30 parts of powdered sugar, 5 to 20 parts of cocoa powder, 0.3 to 0.5 part of phospholipid, 0.1 to 0.6 part of lutein ester, 0.2 to 1.0 part of DHA (docosahexaenoic acid), 0.1 to 1.0 part of procyanidine, 0.2 to 3.0 parts of lycium barbarum polysaccharide and 0.01 to 0.015 part of saffron crocus extract powder. The invention further provides a preparation method and application of the chocolate with the function of relieving asthenopia, functional components such as the lutein ester, the DHA, the procyanidine, the lycium barbarum polysaccharide and the saffron crocus extract are added into the components, so that the chocolate with the function of relieving asthenopia has the function of relieving asthenopia; and activity preservation and efficient delivery of functional components, coexistence of multi-layer flavor and an asthenopia relieving effect and better product structural strength are realized.

The invention relates to a process for preparing a triglyceride composition comprising SOS triglycerides, wherein S represents stearic acid residues and O represents oleic acid residues. The process involves the steps of mixing a first triglyceride feed composition with a high oleic acid content with a fatty acid or fatty acid aliphatic alcohol ester composition and reacting the obtained mixture in the presence of an sn-1,3-specific lipase. The obtained first product composition is distilled to remove the fatty acids and / or fatty acid aliphatic alcohol esters. The process is repeated a second time by reacting the distilled first product composition with a second fatty acid or fatty acid aliphatic alcohol ester composition in the presence of an sn-1,3-specific lipase. Finally, the obtained second product composition is then distilled to remove fatty acids and / or fatty acid aliphatic alcohol esters. The resulting triglyceride composition can be used as a cocoa butter equivalent in the manufacture of a chocolate or chocolate-like product.