Chocolate Drink Composition Viscosity and Emulsion Stability
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Solution Overview
Problem
Existing chocolate drinks without animal milk or dairy products often have low viscosity, leading to an unsmooth texture and separation of emulsion phases, which masks the chocolate taste and is not suitable for those with lactose intolerance or allergies.
Innovation Solution
A chocolate drink composition comprising at least 33% couverture chocolate and 50% vegetal milk, with a viscosity of 150 mPa·s to 500 mPa·s at 70° C., ensuring a smooth and stable emulsion that maintains the intense chocolate taste and is free from animal-derived products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If vegetal milk is used to replace animal milk, then the drink becomes suitable for people with milk allergies or intolerances, but the emulsion phases separate and the texture becomes liquid with low viscosity
Solution Approach 1:
The patent changes the physical and chemical parameters of the vegetal milk by selecting specific types (oat, rice, almond, soy, coconut) and controlling their composition. It also adjusts the chocolate content proportion (33-67% by weight) and adds specific ingredients like cocoa butter (1-10% by weight) and emulsifiers to modify the emulsion stability and viscosity parameters, preventing phase separation while maintaining suitability for milk-allergic individuals.
Solution Approach 2:
The patent introduces emulsifiers as intermediary substances that facilitate the formation and stability of the emulsion between vegetal milk and chocolate. These emulsifiers act as mediators that prevent phase separation and maintain macroscopic homogeneity, solving the stability issue while preserving the vegan nature of the drink.
2Reliability
If the proportion of vegetal milk is increased to maintain chocolate taste, then the organoleptic qualities of chocolate are preserved, but the viscosity decreases and the texture becomes liquid
Solution Approach 1:
The patent adjusts multiple parameters simultaneously: it controls the vegetal milk content (33-67% by weight) to balance taste and texture, adds cocoa butter (1-10% by weight) to enhance viscosity and mouthfeel, and incorporates emulsifiers to stabilize the emulsion. This multi-parameter optimization maintains high chocolate taste quality while achieving a smooth, non-liquid texture.
Solution Approach 2:
The patent creates a composite drink composition combining vegetal milk, couverture chocolate, cocoa butter, and emulsifiers in specific proportions. This composite formulation synergistically combines the benefits of each ingredient: the vegetal milk provides the base and chocolate flavor, cocoa butter enhances viscosity and smoothness, and emulsifiers ensure stable mixing, achieving both high chocolate content and appropriate viscosity.
3Stability of the object's composition
If thickeners like pectin or starch are added to increase viscosity, then the texture becomes thicker, but the drink is perceived as pasty rather than smooth
Solution Approach 1:
The patent extracts and eliminates the need for traditional thickeners like pectin or starch that cause pasty textures. Instead, it achieves the desired viscosity and smoothness through the careful selection and proportioning of natural ingredients - specifically couverture chocolate (33-67% by weight), cocoa butter (1-10% by weight), and vegetal milk - creating a smooth texture without relying on external thickening agents.
Solution Approach 2:
The patent replaces durable, persistent thickeners like starch and pectin with more transient, natural fat-based viscosity modifiers - specifically cocoa butter and the natural fats in couverture chocolate. These fat-based agents provide the necessary viscosity and smoothness without the pasty texture associated with starch thickeners, and they melt and integrate more smoothly in the beverage.
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 composition provides a smooth, stable, and macroscopically homogeneous chocolate drink that preserves the organoleptic qualities of the chocolate, suitable for consumption by individuals with milk allergies or intolerances, and offers a high cocoa content without a pasty texture.
Implementation Method 1
forming an emulsion stable over time and with respect to changes in the temperature
Implementation Method 2
heating the mixture obtained in step a) at a temperature of at least 75° C.
Implementation Method 3
homogenize the mixture
Implementation Method 4
said chocolate drink composition having a viscosity measured at 70° C. of between 150 mPa·s and 500 mPa·s
Data Source
AI summary
The present invention relates to a chocolate beverage composition, comprising at least 33 wt % of couverture chocolate, and at least 50% by weight of a vegetal milk, the chocolate beverage composition having a viscosity measured at 70° C. of between 150 mPa·s and 500 mPa·s.