Soluble Agglomerated Chocolate Powder Fluid Bed Process
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Solution Overview
Problem
Existing soluble chocolate powders often fail to fully dissolve in cold diluents, leading to uneven beverage appearance and taste, with existing solutions either affecting the taste or increasing production costs, and there is a need for improved solubility without additives and maintaining flowability for consistent dosing.
Innovation Solution
A method involving the preparation of an aqueous emulsion of cocoa fat with an emulsifier like lecithin, which is sprayed into a fluid bed agglomerator to form agglomerates with chocolate powder ingredients, including sweeteners and protein powders, resulting in a soluble agglomerated chocolate powder with enhanced solubility and flowability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If soluble chocolate powder is used with cold diluent, then beverage preparation is convenient, but dissolution is incomplete leading to residua and non-uniform appearance
Solution Approach 1:
The patent applies preliminary action by pre-agglomerating the chocolate powder with a binding solution before use. This pre-treatment creates granulated powder with improved wettability and dissolution characteristics, so that when cold diluent is added during beverage preparation, the powder dissolves completely without requiring additional action at the moment of preparation.
2Reliability
If additives are added to improve dissolution, then solubility in cold water improves, but beverage taste is affected and production cost increases
Solution Approach 1:
The patent applies parameter changes by modifying the physical and chemical parameters of the binding solution used in agglomeration. Specifically, it controls the protein content (1-10% dry basis), fat content (1-20% dry basis), and moisture content (10-50%) of the binding solution to achieve optimal dissolution without adding separate dissolution-enhancing additives, thereby avoiding increased production costs and taste alteration.
3Reliability
If more sugar is added to boost dissolution, then dissolution of chocolate mixes improves, but sugar ratio increases affecting original taste and increasing unnecessary sugar consumption
Solution Approach 1:
The patent uses a binding solution containing proteins and fats as an intermediary substance to facilitate dissolution. Instead of relying on sugar to boost dissolution, the binding solution acts as a mediator that improves wettability and dissolution characteristics through its specific composition and structure, thereby avoiding the need to increase sugar content in the beverage powder.
4Reliability
If heating is applied just before dissolution, then solubility in cold water improves, but beverage preparation machine complexity increases
Solution Approach 1:
The patent applies preliminary action by performing the heating and agglomeration process during powder manufacturing rather than at the point of use. The powder is pre-treated with heat and binding solution to achieve optimal dissolution characteristics, eliminating the need for heating equipment in the beverage preparation machine, thereby maintaining device simplicity while improving solubility.
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 method significantly reduces dissolution time and reconstitution time of chocolate beverages, ensuring complete powder dissolution in cold diluents, maintaining taste quality, and allowing for consistent dosing without the need for additional additives, resulting in a more appealing and flavorful beverage.
Implementation Method 1
loading a fluid bed agglomerator with chocolate powder solid ingredients, spraying the emulsion of cocoa fat into the fluid bed agglomerator to form agglomerates
Implementation Method 2
providing an aqueous emulsion of cocoa fat
Implementation Method 3
an aqueous emulsion of cocoa fat with an emulsifier like lecithin
Data Source
AI summary
The invention concerns a method for producing a soluble agglomerated chocolate powder, said powder comprising cocoa and other chocolate powder ingredients including a sweetener and/or a white component powder comprising protein, said process comprising the steps of : - preparing an aqueous emulsion of cocoa fat, - loading a fluid bed agglomerator with the chocolate powder solid ingredients other than cocoa, - spraying the emulsion of cocoa fat into the fluid bed agglomerator to form agglomerates. The invention concerns also the use of an aqueous emulsion of cocoa fat to agglomerate chocolate powder ingredients of a soluble agglomerated chocolate powder.