Heat-Resistant Chocolate Premix With Coarse Dextrose and Glycerin
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Solution Overview
Problem
Conventional chocolate confections melt quickly at temperatures near 37°C, posing storage and handling challenges, especially in regions with high environmental temperatures, and require additional processing steps that increase costs and time.
Innovation Solution
A premix comprising unmilled dextrose monohydrate with an average particle size of greater than 50 microns and glycerin is used to create a heat-resistant chocolate confection, eliminating the need for milling and providing enhanced heat resistance without compromising texture or taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If cocoa butter is used to achieve quick and complete melting at 37°C, then the organoleptic eating experience is improved, but the heat resistance during storage and handling deteriorates
Solution Approach 1:
The patent uses composite materials by combining cocoa butter with alternative fats having different melting points and properties. This creates a fat blend that maintains the desirable melting profile of cocoa butter while adding heat resistance from the alternative fats, resolving the contradiction between quick melting and heat stability during storage
Solution Approach 2:
The patent changes the physical and chemical parameters of the fat component by incorporating fats with higher melting points and different crystalline structures. This modifies the overall melting behavior and thermal stability parameters of the confection, allowing it to resist heat during storage while still melting appropriately at consumption temperature
2Ease of operation
If sweeteners and milk or cocoa solids are milled to small particle sizes to avoid gritty texture, then the mouthfeel is improved, but the manufacturing cost and process complexity increase
Solution Approach 1:
The patent inverts the conventional approach by using large particle size sweeteners and solids instead of fine milled particles. This reversal challenges the traditional assumption that fine particles are necessary for good mouthfeel, and instead leverages the natural properties of coarser particles to achieve both acceptable texture and manufacturing simplicity
Solution Approach 2:
The patent applies local quality by allowing different particle sizes in different components of the confection. Rather than uniformly milling all solid components to fine particles, it permits larger particle sizes in sweeteners and milk or cocoa solids where they do not adversely affect mouthfeel, thereby reducing manufacturing complexity while maintaining overall product quality
3Reliability
If refrigerated storage is used to maintain heat resistance, then the shape stability is improved, but the storage cost and infrastructure requirements increase
Solution Approach 1:
The patent makes the confection self-service regarding heat resistance by incorporating fats with high melting points and exceptional thermal stability directly into the formulation. This allows the product to maintain its shape and structural integrity at ambient temperatures without requiring external refrigeration infrastructure, eliminating the need for energy-intensive cold storage
Data Source
Figure 1A~1B
Figure 2A~2B
AI summary
A premix for a fat based confection comprising: a natural and/or artificial sweetener or nonfat solids component, at least a portion of which having an average particle size of greater than 50 microns; and a polyol.