Heat-Resistant Chocolate Product Using Hydrated Salts
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Solution Overview
Problem
Conventional heat-resistant chocolate products face challenges in maintaining shape and sensory characteristics at elevated temperatures, with existing methods either having short working times or compromising on taste and texture.
Innovation Solution
A process involving refining, conching, and optional tempering of a chocolate mass comprising 15-35% fats and 1-15% hydratable salts, sugars, or sugar alcohols, with a moisture content of at least 1.1%, which includes cocoa butter, alternatives, and milk fat, to create a heat-resistant chocolate product that maintains shape and stability at elevated temperatures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If polyol (glycerol or sorbitol) is admixed with conventional chocolate mass, then heat resistance is improved, but working time becomes short before the mixture firms up
Solution Approach 1:
The patent changes the chemical composition parameters by using specific ratios of polyols (glycerol and sorbitol) combined with water-in-oil emulsions, and controls processing temperature parameters (refining at 20-30°C, conching at 30-40°C, tempering at 10-20°C) to extend working time while maintaining heat resistance. This resolves the contradiction by optimizing both compositional and thermal parameters simultaneously.
2Ease of operation
If conventional chocolate products are used, then sensory characteristics are good, but shape stability deteriorates at temperatures above 30°C
Solution Approach 1:
The patent creates a composite chocolate system combining conventional chocolate mass with specific polyol mixtures (glycerol and sorbitol in controlled ratios) and water-in-oil emulsions. This composite structure provides both the desirable sensory characteristics of conventional chocolate and the heat-resistant shape stability needed at elevated temperatures.
3Loss of time
If emulsified polyol is used instead of conventional polyol, then working time is prolonged, but process complexity increases
Solution Approach 1:
The patent introduces water-in-oil emulsions as an intermediary substance that facilitates the incorporation of polyols into the chocolate mass. The emulsion acts as a carrier system, allowing prolonged working time without requiring complex processing equipment or procedures, thus resolving the contradiction between extended working time and process simplicity.
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 process results in a heat-resistant chocolate product that retains its shape and sensory characteristics at temperatures up to 50°C, with improved shelf-stability and taste, as demonstrated by maintaining form stability and penetration force at elevated temperatures.
Implementation Method 1
a chocolate mass which comprises (A) one or more fats and (B) one or more of hydrated salts, hydrated sugars and hydrated sugar alcohols
Data Source
Figure 1
AI summary
The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, conching and optionally tempering of the chocolate mass. The invention further relates to a chocolate product comprising a chocolate mass comprising certain weight proportions of hydratable salt, hydratable sugar or hydratable sugar alcohol, as obtainable by the process of the invention.