127 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.

The disclosure relates to emollient compositions and a method of making the same. The emollient composition comprises a mixture of cocoa butter fatty acid ethyl esters. The method comprises the steps of: (a) providing cocoa butter and ethyl alcohol; and (b) mixing the cocoa butter and the ethyl alcohol in the presence of an esterification catalyst at an esterification temperature to obtain the cocoa butter fatty acid ethyl esters. A personal care product comprising the emollient composition is also disclosed herein.

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.

1. Name of the design product: Packaging label (Yi Qiao Flowing Heart Cocoa Butter Substitute Chocolate). 2. Use of the design product: For packaging food. 3. Design key points of the design product: The combination of shape and pattern. 4. Picture or photo that best shows the design key points: The front view of Design 1. 5. The design product is a flat product, and other views are omitted. 6. Design 1 is designated as the basic design.

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 utility model relates to the technical field of baking equipment, and discloses multi-layer baking equipment for cocoa butter processing, which comprises a base, the top of the base is fixedly connected with an outer shell, the front part of the outer shell is provided with a turning-down door, the outer shell is fixedly connected with a motor, the outer shell is internally provided with a turning-over mechanism, and the turning-over mechanism is fixedly connected with the motor. The warning mechanism is arranged on the right side of the outer shell, the turnover mechanism comprises a rotating rod, a fixing block and a turnover disc, the rotating rod is fixedly connected to the output end of the motor, the fixing block is fixedly connected to the upper surface of the interlayer in the middle of the outer shell, and the turnover disc is fixedly connected to the end, away from the motor, of the rotating rod. According to the cocoa butter baking device, through the action of the rotating rod and the overturning disc, liquid cocoa butter is baked in a rotating mode, all parts of the liquid cocoa butter can be exposed to a heat source more evenly, local overheating or insufficient heating is avoided, and therefore the consistency of baking quality is guaranteed.

The invention relates to the technical field of emulsification processes, in particular to a camellia oil emulsification production process. Comprising the following steps: step 1, mixing cassava starch with water to prepare starch milk; step 2, adding saccharifying enzyme and alpha-amylase into the starch milk, adding bacillus firmus for fermentation reaction, and after the reaction, inactivating the bacillus firmus, the saccharifying enzyme and the alpha-amylase to obtain a fermentation product; and step 3, mixing the fermentation product, camellia oil, sorbate monostearate, L-ascorbyl palmitate, cocoa butter, water and lecithin according to a mass ratio to obtain a mixture, heating the mixture to 40-45 DEG C, adjusting the pH value to 6-8, and circularly treating the mixture for 3-5 times under the pressure of 90-100 MPa through a high-pressure homogenizer to obtain a homogeneous emulsion. The prepared camellia oil emulsified product can still maintain a good gastric mucosa repairing effect after being stored for more than 24 months under a normal-temperature indoor illumination condition.

The present disclosure relates to a fat composition having a triglyceride composition comprising, expressed on the total weight of the triglycerides, a combined content of SU2 and U3 in range of from 12 to 72 wt. % and a content of SUS in a range of 20 to 50 wt. %, and a fatty acid profile comprising, expressed on the total weight of the fatty acids, a content of lauric acid (C12) in a range from 2 to 20 wt. %. The present disclosure also relates to a fat continuous emulsion comprising the fat composition according to the invention and an aqueous solution. The present disclosure further relates to the use of the fat continuous emulsion as an edible butter replacer.

The invention discloses a preparation method and device of a cocoa product with a cardiovascular function improving function, and belongs to the technical field of food processing. Dry cocoa beans and blueberry berries are used as raw materials, the dry cocoa beans are crushed and sieved and then mixed with deionized water to extract cocoa butter, then the cocoa butter is mixed with wall-broken blueberry homogenate, the deionized water is used as a guiding agent to aggregate reaction components, cells are completely broken through a three-layer stepped reaction layer, and the cocoa butter is obtained. The dissolution of cocoa butter in the cocoa beans and active substances in the blueberries is promoted; the whole reaction device and the conveying pipeline are negative-pressure and oxygen-free, so that the stability of active substances is ensured. The cocoa product obtained by adopting the device and the method disclosed by the invention is fine and smooth in taste, melts in the mouth, is basically free from greasy feeling and granular feeling, perfectly retains the special flavors of cocoa beans and blueberries, is rich in cocoa butter and anthocyanin substances, and has relatively strong effects of preventing atherosclerosis and improving cardiovascular.

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.

Provided are a moisturizing composition and a use thereof. The moisturizing composition comprises shea butter, cocoa butter, white beeswax, wheat germ oil, oryza sativa germ oil, and squalane. All the components in the moisturizing composition are reasonable in compatibility and have a synergistic effect, so that the composition has a more excellent moisturizing effect; and all the components are natural plant components, are mild and safe, have no irritation to the skin, and conform to the green and environmentally-friendly trends in the cosmetics market, such that consumers can use the moisturizing composition more securely, , and the purchasing desire of the consumers is also improved.

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 present invention relates to the technical field of emulsification processes, and particularly to the production process of camellia oil emulsification; it includes the following steps: Step 1: Mix tapioca starch and water to obtain a starch milk; Step 2: Add glucoamylase and α-amylase to the starch milk, add Bacillus firmus for fermentation reaction, after the reaction, inactivate Bacillus firmus, glucoamylase, and α-amylase to obtain a fermentation product; Step 3: Mix the fermentation product, camellia oil, sorbitan monostearate, L-ascorbic acid palmitate, cocoa butter, water, and lecithin according to the mass ratio to obtain a mixture, heat the mixture to 40-45 °C, adjust the pH to 6-8, and circulate and process it 3-5 times under a pressure of 90-100 MPa through a high-pressure homogenizer to obtain a homogeneous emulsion. The prepared camellia oil emulsification product can still maintain a good effect on gastric mucosa repair after being stored under indoor light conditions at room temperature for more than 24 months.

The present invention relates to a caramel-like filling, the caramel-like filling comprising: (a) 25 to 35wt% soluble fiber; (b) 25 to 50wt% sugar alcohol; (c) 4 to 16wt% cocoa butter; (d) 8 to 15wt% water. In particular the filling has caramel-like properties without requiring a heat-treatment step as in conventional caramel production. This significantly broadens the application of the faux caramel.

The utility model relates to the field of cocoa butter processing, and discloses an efficient separation device for cocoa butter processing, which comprises a base, the top end of the base is fixedly connected with an extrusion seat, the top end of the base is provided with a hydraulic rod, the top end of an output shaft of the hydraulic rod is provided with a pressure head, and the outer wall of the hydraulic rod is provided with a material containing assembly. And the material containing assembly comprises a sliding ring, the sliding ring slides on the outer wall of the hydraulic rod, the right end of the sliding ring is fixedly connected with a material containing disc, the material containing disc is connected to the top end of the extrusion base in an inserted mode, the bottom end of the sliding ring is rotationally connected with a supporting ring, the left end of the supporting ring is provided with a fixing assembly, and the fixing assembly comprises a storage box. According to the device, the multiple sets of material containing assemblies are arranged, during squeezing operation, an operator can clean the material containing discs outside the device, after the pressing head is lifted, material changing operation can be achieved by adjusting the positions of the two sets of material containing discs, and the machining efficiency of the whole device is high.

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.

To provide an oil-in-water emulsion containing cacao butter or a substitute thereof, which is suitable for production, has moldability during foaming, shape retention and storage stability. [Solution] An oil-in-water emulsion containing cocoa butter or a substitute thereof and a polyglycerol fatty acid ester.

The utility model relates to the field of pigment extraction, and discloses a pigment extraction device for cocoa butter processing, which comprises a barrel body, a stirring bin is arranged on the inner wall of the barrel body, a blanking bin is arranged on the inner wall of the barrel body below the stirring bin, and a partition plate is fixedly connected to the inner wall of the barrel body between the stirring bin and the blanking bin. A barrel cover is clamped to the top end of the barrel body, a replacement mechanism is arranged in the barrel body, the replacement mechanism comprises a rotating disc, the outer wall of the rotating disc is rotationally connected with the inner wall of the barrel body, stirring mechanisms are arranged in the barrel cover and on the lower side of the barrel cover, and each stirring mechanism comprises a moving bin. According to the cocoa butter color powder filtering device, due to the arrangement of the replacement mechanism, it is ensured that after cocoa butter color powder mixtures in the stirring bin are mixed, a worker can replace a fine screen of a proper size to the position below the discharging bin according to actual needs, and it is ensured that errors caused by temperature difference of materials due to too long preparation time in the filtering process are avoided.

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%.

To provide a coffee food product with improved aroma intensity and coffee taste.SOLUTION: In a coffee food product in which at least a coffee-derived finely ground product containing flavor components after roasting coffee beans and vegetable oils and fats are kneaded and solidified, the amount of powdered sugar contained in the coffee food product is 8 wt.% or more and 28 wt.% or less. The amount of powdered sugar contained is preferably 10 wt.% or more and 20 wt.% or less. The amount of powdered sugar contained in the coffee food product is preferably 8 wt.% or more and 25 wt.% or less when the amount of coffee-derived finely ground product contained in the coffee food product is 10 wt.% or more and 20 wt.% or less, or 35 wt.% or more and 45 wt.% or less. It is acceptable for the vegetable oils and fats to exclude cocoa butter.SELECTED DRAWING: Figure 1

The utility model relates to the field of cocoa butter production, and discloses a cocoa butter slurry screening device which comprises a shell, a screening part is arranged in the middle of the shell, a stirring auxiliary screening assembly is arranged on the upper portion of the screening part, a shaking part is arranged on the right side of the screening part, and the shaking part comprises a circular plate. The top face of the circular plate is fixedly connected with a connecting rod, the shaking piece further comprises a first motor, the output end of the first motor is fixedly connected with a rotating shaft, the rotating shaft penetrates through the circular plate and is fixedly connected with the circular plate, a movable plate is arranged on the upper portion of the circular plate, and the connecting rod penetrates through the right portion of the circular plate and is movably connected with the right portion of the circular plate. And mounting plates are fixedly connected to the left side and the right side of the shell. According to the cocoa butter slurry screening device, the shell is matched with the screening part and the shaking part, so that the cocoa butter slurry filtering speed can be increased through shaking of the screening part when cocoa butter slurry is screened, the processing efficiency is improved, and the cocoa butter slurry screening device is more practical.

The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, in particular additives derived from vegetable fats such as cocoa butter equivalents. The additives extend the shelf life of chocolate and chocolate-like products by delaying the occurrence of bloom.

The invention relates to a chocolate wafer egg roll and a preparation method thereof, and aims to solve the technical problems of non-uniform coating, weak binding force and high sugar and high fat of a traditional product. The wafer egg roll adopts a European Union food safety standard formula, takes high-protein wheat flour and traceable fresh egg yolk powder as base raw materials, and forms a 12-layer crisp structure (the breaking strength is greater than or equal to 8N) through a non-frying slow fire baking process. The chocolate coating adopts a pure cocoa butter liquid block, the thickness of the chocolate coating accounts for 1 / 2 of the total thickness of the egg roll, molecular-level combination (the interfacial strength is greater than or equal to 1.4 MPa) is realized through a vacuum pressure impregnation process, and the coating uniformity (the thickness deviation is + / -0.05 mm) and the structural stability are ensured. Through the innovation of a clean formula, a molecular combination process and intelligent equipment, the core pain point of the traditional wafer egg roll is systematically solved, and a healthy and efficient technical upgrading scheme is provided for the leisure food industry.

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.