PE20190053A1 - MICROAIRED CHOCOLATE MATERIAL - Google Patents

MICROAIRED CHOCOLATE MATERIAL

Info

Publication number
PE20190053A1
PE20190053A1 PE2018003153A PE2018003153A PE20190053A1 PE 20190053 A1 PE20190053 A1 PE 20190053A1 PE 2018003153 A PE2018003153 A PE 2018003153A PE 2018003153 A PE2018003153 A PE 2018003153A PE 20190053 A1 PE20190053 A1 PE 20190053A1
Authority
PE
Peru
Prior art keywords
chocolate
gas
microns
optionally
equal
Prior art date
Application number
PE2018003153A
Other languages
Spanish (es)
Inventor
Jamey German
Joselio Batista Vieira
Original Assignee
Nestec Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestec Sa filed Critical Nestec Sa
Publication of PE20190053A1 publication Critical patent/PE20190053A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded

Abstract

Se describe un chocolate microaireado que tiene microburbujas dispersas en este de un gas inerte. (p. ej., nitrogeno) caracterizado por los siguientes parametros; (a) tamano medio de burbuja menor o igual que 100 micrones, (b) derivacion estandar del tamano de burbuja menor o igual que 60 micrones; (c) un area de superficie de burbuja total de 0,5 a 0,9 m2 por 100 g de chocolate y donde (ii) las burbujas de gas se distribuyen homogeneamente dentro del chocolate, con un indice de homogeneidad de al menos 0,8. Ademas, se describe un proceso para airear el chocolate que comprende: (I) mezclar el chocolate bajo un cizallamiento alto de al menos 1000 s·1 que tiene una viscosidad antes de la aireacion (bajo condiciones estandar) de 0,1 a 10 Pa.s, opcionalmente, mediante el uso de un mezclador giratorio a una velocidad de 100 a 300 rpm; y (II) dispersar un gas inerte en el chocolate, opcionalmente, a traves de una o mas toberas a una velocidad de flujo de gas de 2,4 a 12 kg/min y/o una presion de gas de 2 a 30 bar; para producir el chocolate microaireado de la invencion.A micro-aerated chocolate is described which has microbubbles dispersed in it of an inert gas. (eg, nitrogen) characterized by the following parameters; (a) mean bubble size less than or equal to 100 microns, (b) standard derivation of bubble size less than or equal to 60 microns; (c) a total bubble surface area of 0.5 to 0.9 m2 per 100 g of chocolate and where (ii) the gas bubbles are homogeneously distributed within the chocolate, with a homogeneity index of at least 0, 8. Furthermore, a process to aerate the chocolate is described which comprises: (I) mixing the chocolate under a high shear of at least 1000 s · 1 having a viscosity before aeration (under standard conditions) of 0.1 to 10 Pa .s, optionally, by using a rotary mixer at a speed of 100 to 300 rpm; and (II) dispersing an inert gas in the chocolate, optionally, through one or more nozzles at a gas flow rate of 2.4 to 12 kg / min and / or a gas pressure of 2 to 30 bar; to produce the microaerated chocolate of the invention.

PE2018003153A 2016-08-30 2017-08-30 MICROAIRED CHOCOLATE MATERIAL PE20190053A1 (en)

Applications Claiming Priority (10)

Application Number Priority Date Filing Date Title
EP16186255 2016-08-30
EP16186233 2016-08-30
EP16186252 2016-08-30
EP16186248 2016-08-30
EP16186274 2016-08-30
EP16186272 2016-08-30
EP16186244 2016-08-30
EP16186273 2016-08-30
EP16186260 2016-08-30
EP16201877 2016-12-02

Publications (1)

Publication Number Publication Date
PE20190053A1 true PE20190053A1 (en) 2019-01-11

Family

ID=59761954

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2018003153A PE20190053A1 (en) 2016-08-30 2017-08-30 MICROAIRED CHOCOLATE MATERIAL

Country Status (12)

Country Link
EP (1) EP3451847A2 (en)
JP (2) JP6990666B2 (en)
CN (1) CN109195449A (en)
AU (1) AU2017320784B2 (en)
BR (1) BR112018074693B1 (en)
CA (1) CA3025871A1 (en)
CL (1) CL2018003427A1 (en)
MX (1) MX2018014801A (en)
PE (1) PE20190053A1 (en)
RU (2) RU2020139220A (en)
WO (1) WO2018041884A2 (en)
ZA (1) ZA201808136B (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PE20190053A1 (en) * 2016-08-30 2019-01-11 Nestec Sa MICROAIRED CHOCOLATE MATERIAL
CA3026018A1 (en) * 2016-08-30 2018-03-08 Nestec S.A. Process for making micro-aerated choco-material
PE20190156A1 (en) * 2016-08-30 2019-01-28 Nestec Sa AERATED CHOCOLATE MATERIAL
BR112019020494A2 (en) 2017-05-08 2020-05-05 Nestle Sa process and apparatus for preparing a food composition
CN111707594B (en) * 2020-06-10 2022-03-25 华南理工大学 Paper porosity detection method based on laser scanning confocal microscope

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Also Published As

Publication number Publication date
BR112018074693B1 (en) 2023-05-09
WO2018041884A2 (en) 2018-03-08
RU2020139220A (en) 2021-01-20
RU2018142002A3 (en) 2020-05-29
ZA201808136B (en) 2022-05-25
JP2021168692A (en) 2021-10-28
CN109195449A (en) 2019-01-11
CL2018003427A1 (en) 2019-01-25
JP2019524054A (en) 2019-09-05
CA3025871A1 (en) 2018-03-08
WO2018041884A3 (en) 2018-04-12
EP3451847A2 (en) 2019-03-13
BR112018074693A2 (en) 2019-03-12
JP6990666B2 (en) 2022-01-12
JP7220258B2 (en) 2023-02-09
RU2018142002A (en) 2020-05-29
AU2017320784A1 (en) 2018-11-22
MX2018014801A (en) 2019-04-29
RU2738415C2 (en) 2020-12-14
AU2017320784B2 (en) 2022-09-15

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