Temperature Tolerant Chocolate via Composite Mixing
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Solution Overview
Problem
Chocolate products are sensitive to temperature fluctuations, leading to quality deterioration in hot climates where supply chains struggle to maintain controlled conditions, particularly in less economically developed countries.
Innovation Solution
A process involving mixing unconched chocolate ingredients with conched chocolate, where the conched chocolate is added in the range of 10% to 35% by weight, to create a temperature-tolerant chocolate product with an average particle size of less than 80µm and a total fat content of 20% to 35%, enhancing stability and quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional chocolate is used, then the product has good quality under controlled conditions, but the quality deteriorates dramatically under temperature fluctuations and hot climates
Solution Approach 1:
The patent creates a composite chocolate product by combining unconched chocolate ingredients (cocoa liquor, milk, sweeteners, fat) with conched chocolate in specific proportions (10-35% conched chocolate). This composite structure integrates the heat-resistant properties of unconched ingredients with the stability of conched chocolate, producing a material that maintains quality under temperature fluctuations while preserving desirable chocolate characteristics.
Solution Approach 2:
The patent modifies the physical and chemical parameters of chocolate by controlling particle size (average less than 80μm) and total fat content (20-35%). These parameter adjustments, achieved through refining and controlled mixing processes, enhance the chocolate's temperature tolerance while maintaining its sensory and structural properties.
2Reliability
If unconched chocolate ingredients are mixed with conched chocolate to achieve temperature tolerance, then the product becomes stable under temperature variations, but the manufacturing process becomes more complex
Solution Approach 1:
The patent applies preliminary action by pre-refining the unconched chocolate ingredients to achieve the target particle size (average less than 80μm) before mixing with conched chocolate. This pre-preparation step simplifies the overall manufacturing process by ensuring that the mixing stage only requires combining pre-characterized ingredients in controlled proportions, rather than performing complex refinement during production.
3Reliability
If the average particle size is reduced to less than 80μm and fat content controlled at 20-35%, then the chocolate becomes temperature tolerant, but the manufacturing precision requirements increase
Solution Approach 1:
The patent establishes specific parameter ranges for particle size (average less than 80μm) and total fat content (20-35%) that optimize temperature tolerance. By defining these precise parameters and their interrelationships, the patent provides clear manufacturing targets that balance quality requirements with production feasibility, allowing manufacturers to achieve temperature tolerance through controlled parameter adjustment rather than excessive precision.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting temperature-tolerant chocolate maintains hardness and quality even at elevated temperatures, ensuring a stable product suitable for hot climates with improved shelf life and reduced sensitivity to temperature variations.
Implementation Method 1
mixing said unconched chocolate ingredients with conched chocolate to form a chocolate product
Data Source
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AI summary
The present invention relates to temperature tolerant chocolate, particularly temperature tolerant chocolate comprising non-conched chocolate ingredients and conched chocolate wherein the conched chocolate is present at <50% (w/w) of the unconched chocolate ingredients and conched chocolate mixture. The invention further relates to processes for the manufacture of said temperature tolerant chocolate.