WO2016200326A1 - Procédé de production d'un chocolat solide stable à la chaleur - Google Patents

Procédé de production d'un chocolat solide stable à la chaleur Download PDF

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Publication number
WO2016200326A1
WO2016200326A1 PCT/SE2016/050554 SE2016050554W WO2016200326A1 WO 2016200326 A1 WO2016200326 A1 WO 2016200326A1 SE 2016050554 W SE2016050554 W SE 2016050554W WO 2016200326 A1 WO2016200326 A1 WO 2016200326A1
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WO
WIPO (PCT)
Prior art keywords
chocolate
seed
temperature
zone
degrees celsius
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PCT/SE2016/050554
Other languages
English (en)
Inventor
Morten Daugaard Andersen
Bjarne Juul
Original Assignee
Aak Ab (Publ)
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 Aak Ab (Publ) filed Critical Aak Ab (Publ)
Publication of WO2016200326A1 publication Critical patent/WO2016200326A1/fr

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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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0046—Processes for conditioning chocolate masses for moulding
    • 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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used

Definitions

  • the present invention relates to the field of chocolate making. Particularly it relates to a process for producing heat stable chocolate by a chocolate processing system, a system for producing such chocolate, uses as well as a tempering machine for seeding of chocolate.
  • tempering Among many process steps involved in a usual step of chocolate manufacturing is the final process which is referred to as tempering. Uncontrolled crystallization of cocoa butter may cause the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken. The uniform sheen and crisp bite of properly processed chocolate are the result of consistently small cocoa butter crystals produced by the tempering process.
  • Such a tempering process may e.g. be obtained through us of well-known tempering equipment such as described in EP 1616487.
  • a challenge in relation to the tempering process is that the process is time consuming and that such a process requires dedicated equipment and may be considered somewhat expensive.
  • a chocolate seed may be applied to speed up the overall process.
  • Such industrial scale unit is e.g. explained and described in US 6,894,178 Bl
  • the invention relates to a process for producing heat stable chocolate by a chocolate processing system, wherein said heat stable chocolate is produced from at least a seed product and a chocolate composition,
  • chocolate processing system comprises
  • the seed product comprises triglycerides, the process comprising the steps of (a) providing the seed product as solid seed particles to the seed input zone,
  • One significant advantage of the invention is that an effective mixing of the seed product with the chocolate composition may be facilitated by means of controlling the temperature in the mixing zone such that the seed product is partly melted, while at the same time securing that the very important and advantageous effect of utilization of the seed product is obtained since the temperature in the mixing zone is controlled such that a complete melting of the seed product is avoided.
  • the invention relates to a chocolate processing system for producing heat stable chocolate from at least a seed product and a chocolate composition, the chocolate processing system comprising
  • feed zone comprising a feed zone output and a feed zone temperature controlling arrangement
  • a mixing zone comprising a mixing arrangement, a mixing zone temperature controlling arrangement, and an outputting arrangement
  • the seed product comprises triglycerides
  • the seed input zone is adapted for receiving the seed product as solid seed particles
  • the feed zone is adapted for receiving a liquid stream of the chocolate composition
  • the feed zone temperature controlling arrangement is adapted to control the temperature of the chocolate composition in the feed zone to be within the temperature range from Tlow to Thigh at the feed zone output
  • the feeding arrangement is arranged to feed the chocolate composition from the feed zone output and the seed product from the seed input zone into the mixing zone the mixing arrangement is arranged to mix the chocolate composition and the seed product in the mixing zone to obtain a seeded chocolate composition
  • the mixing zone temperature controlling arrangement is adapted to control the temperature of the seeded chocolate composition in the mixing zone to be within the temperature range from Tlow to Thigh, so as to obtain the seed product as partly melted in said seeded chocolate composition within the temperature range from Tlow to Thigh,
  • the feed zone comprises feed zone surfaces
  • the feed zone temperature control arrangement is arranged to provide heat exchange with the chocolate composition through said feed zone surfaces.
  • the mixing zone comprises mixing zone surfaces
  • the mixing zone temperature control arrangement is arranged to provide heat exchange with the chocolate composition through said mixing zone surfaces.
  • the invention relates to the use of a tempering machine for seeding a chocolate product processed by said tempering machine, wherein the seed product is added to the tempering process as a partly melted seed product.
  • fig. 2 illustrates a combined tempering and seeding process according to an embodiment of the invention
  • fig. 3a and 3b illustrate two different temperature developments according to two different embodiments of the invention
  • fig. 4a and 4b illustrate two different embodiment of the invention, and where fig. 5 illustrates DSC melting thermograms where the x-axis refers to temperature and the y-axis is given in Watts per gram.
  • fatty acid encompasses free fatty acids and fatty acid residues in triglycerides.
  • edible is something that is suitable for use as food or as part of a food product, such as a dairy or confectionary product.
  • An edible fat is thus suitable for use as fat in food or food product and an edible composition is a composition suitable for use in food or a food product, such as a dairy or confectionary product.
  • % or “percentage” all relates to weight percentage i.e. wt.% or wt- % if nothing else is indicated.
  • % or “percentage” all relates to weight percentage i.e. wt.% or wt- % if nothing else is indicated.
  • the singular forms “a”, “an” and “the” include plural referents unless the context clearly dictates otherwise.
  • At least one is intended to mean one or more, i.e. 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, etc.
  • endotherm melt peak position may refer to the position of a melt peak, which may be the main endotherm melt peak or it may be a smaller melt peak.
  • triglycerides may be used interchangeably with the term 'triacylglycerides' and should be understood as an ester derived from glycerol and three fatty acids.
  • “Triglycerides” may be abbreviated TG or TAG.
  • a single triglyceride molecule, having a specific molecular formula, is of either vegetable or non-vegetable origin.
  • Some triglycerides, like for example StOSt-triglycerides, may be obtained from both vegetable and/or non-vegetable sources.
  • a fat phase comprising StOSt- triglycerides may comprise StOSt-triglycerides obtained solely from vegetable sources or StOSt-triglycerides obtained solely from non-vegetable sources or a combination thereof i.e. the fat phase may comprise some StOSt-triglyceride molecules obtained from vegetable sources and some StOSt-triglycerides molecules obtained from non-vegetable sources.
  • the term "vegetable” shall be understood as originating from a plant retaining its original chemical structure/composition.
  • a vegetable fat or vegetable triglycerides are still to be understood as vegetable fat or vegetable triglycerides after fractionation etc. as long as the chemical structure of the fat components or the triglycerides is not altered.
  • vegetable triglycerides are for example transesterified they are no longer to be understood as a vegetable triglyceride in the present context.
  • non- vegetable in the context of “non-vegetable triglyceride” or “non- vegetable fat” when used herein is intended to mean obtained from other sources than native vegetable oils or fractions thereof, or obtained after transesterification.
  • non-vegetable triglycerides may for example be, but are not limited to, triglycerides obtained from unicellular organisms, animal fat, and/or transesterification.
  • transesterification should be understood as replacing one or more of the fatty acid moieties of a triglyceride with another fatty acid moiety or exchanging one or more fatty acid moieties from one triglyceride molecule to another.
  • a fatty acid moiety may be understood as a free fatty acid, a fatty acid ester, a fatty acid anhydride, an activated fatty acid and/or the fatty acyl part of a fatty acid.
  • the term 'transesterification' as used herein may be used interchangeably with 'interesterification'.
  • the transesterification process may be an enzymatic transesterification or chemical transesterification. Both chemical transesterification and enzymatic transesterification is described well in the art. Both chemical and enzymatic transesterification may be done by standard procedures.
  • the term "apparatus" refer to a set of materials or equipment designed for a certain use. Consequently, the claimed apparatus may be established as a single device or it may be defined as a number of co-working devices together performing the required process. The process may preferably be defined to be automated with no, little or substantial human interaction along the line.
  • seed is intended to mean a composition comprising at least some fat crystals capable of seeding a chocolate.
  • slurry is a partly melted composition, where at least some seed crystals are present.
  • a “slurry” may also be understood as a partly melted suspension, partly molten suspension or a paste. Therefore, the term “seed slurry” refers to a slurry comprising at least some seed crystals present in the seed slurry.
  • solid seed particles is intended to mean solid particles of a seed.
  • the particles may be in various forms and sizes, and examples of particles include flakes, pellets, granules, chips, and powder.
  • the solid seed particles are for use in seeding chocolate. This may optionally be done in combination with conventional tempering steps.
  • fraction shall in this regard be understood to be a product remaining after a physical separation of the constituents of a natural source of a fat. This product may subsequently be subjected to a transesterification.
  • the term “bloom resistance” refers to a property of the chocolate to resist bloom formation. Increased or improved bloom resistance in a chocolate in the present context thus implies that the chocolate has a higher resistance towards surface blooming.
  • the term “temperature representation” may be a temperature measure as such, another measure which may be interpreted to ensure that the desired temperature limit or limits are complied with in the chocolate processing apparatus.
  • the temperature representation may also be understood as a viscosity representation, e.g. in the sense that, from the temperature representation and, optionally, further information, such as information about the specific relevant composition, information about the viscosity may be deducted. In some cases approximate values of the viscosity may even be deducted. This also applies vice versa. Thus, as an example, information, such as approximate values, about the viscosity may be deducted from the temperature, and vice versa.
  • the viscosity may be used to achieve the desired consistency of the chocolate composition and/or the composition of the seed product and in some embodiments the temperature may be used to achieve the desired consistency of e.g. the chocolate composition.
  • partly melted is intended to mean not totally melted and not totally solid or crystalline.
  • the seed product in the seeded chocolate composition has to be melted enough to be mixable, and may not be melted to an extent that no seed crystals capable of seeding chocolate remains.
  • partly melted may be understood more narrow, for example that a certain percentage is melted and a certain percentage is non-melted, i.e. solid or crystalline. This may for example be represented by the solid fat content (SFC).
  • SFC solid fat content
  • seed input zone is intended to mean a zone facilitating input of seed product.
  • the seed input zone may be used to pre-process the seed product, although this may not always be the case.
  • seed product is intended to mean a product comprising or consisting of a seed.
  • the seed product is in the form of solid seed particles.
  • the solid seed particles may be in various forms, examples of which include flakes, pellets, granules, chips, and powder.
  • the seed product is for use in seeding chocolate. This may optionally be done in combination with conventional tempering steps.
  • a "heat stable chocolate” is a chocolate which has a relatively high resistance to heat, and heat-related effects, particularly bloom. Said heat stable chocolate will in certain embodiments retain this heat stability, particularly bloom resistance, at temperatures above which such stability is normally lost for conventional chocolate products.
  • a “chocolate” is to be understood as chocolate and/or chocolate-like products. Some chocolate comprises cocoa butter, typically in substantial amounts, where some chocolate-like product may be produced low or even without cocoa butter, e.g. by replacing the cocoa butter with cocoa butter equivalent, cocoa butter substitute, etc. Also, many chocolate products comprises cocoa powder or cocoa mass, although some chocolate products, such as typical white chocolates, may be produced without cocoa powder, but e.g.
  • chocolate product a product, which at least is experienced by the consumer as chocolate or as a confectionery product having sensorial attributes common with chocolate, such as e.g. melting profile, taste etc.
  • Lig lignoceric acid/lignocerate
  • the invention relates to a process for producing heat stable chocolate by a chocolate processing system CPS,
  • said heat stable chocolate is produced from at least a seed product and a chocolate composition
  • chocolate processing system CPS comprises
  • the seed product comprises triglycerides
  • the process comprises the steps of
  • One significant advantage of the invention is be that an effective mixing of the seed product with the chocolate composition may be facilitated by means of controlling the temperature in the mixing zone such that the seed product is partly melted, while at the same time securing that the very important and advantageous effect of utilization of the seed product is obtained since the temperature in the mixing zone is controlled such that a complete melting of the seed product is avoided.
  • a "turnkey" seed product provided as solid seed particles may be used in relation to an efficient seeding procedure.
  • a seed may be substantially easier and faster to process into a slurry when compared to e.g. a blocks of seed product.
  • the seed product may be obtained as partly melted within a certain temperature range. This temperature range may vary according to the specific composition and content of the seed product, hereunder for example the specific content and composition of triglycerides, the content of other components, such as e.g. sugar, and the specific polymorphic crystal composition of the seed product.
  • the seed product is obtained as partly melted in said seeded chocolate composition.
  • the applicable temperatures Tlow and Thigh are the specific temperature when the seed product and the chocolate composition is mixed, and may thus be lower that the temperatures within which an isolated seed product is partly melted.
  • the temperature of the chocolate composition is controlled to be within the temperature range from Tlow to Thigh, while also controlling the temperature of the seeded chocolate composition to be within the temperature range from Tlow to Thigh. If the temperature of the chocolate composition before mixing with the seed product is above Thigh, the seed product may melt completely when mixed with the chocolate composition.
  • the seed chocolate composition before mixing with the seed product is within the temperature range from Tlow to Thigh, but the seed chocolate composition is subsequently allowed to be at a temperature above Thigh, the seed product may melt completely. Completely melting the seed product will spoil the highly advantageous effects of the seed product.
  • step (e) of mixing the chocolate composition and the seed product in the mixing zone to obtain a seeded chocolate composition and the step (f) of controlling the temperature of the seeded chocolate composition in the mixing zone may often in practice be performed as a single step, and/or a step within the same zone of the chocolate processing apparatus.
  • the seed product may in some embodiments be provided as partly melted before mixing with the chocolate composition.
  • the applicable temperatures range may be higher before mixing, i.e. when the seed product is isolated, and the temperature range is defined as the temperature range from Tlow seed to Thigh seed.
  • the temperature range for the isolated seed product i.e. from Tlow seed to Thigh seed
  • the temperatures Tlow seed and Thigh seed may be determined according to the same criteria, i.e.
  • step (b) may be carried out before step (a).
  • step (b) may be carried out before step (a).
  • the process is performed continuously, i.e. at a given point in time all steps may be performed simultaneously in a continuous process. In some cases it may be advantageous to perform the process batch-wise or semi-batch-wise.
  • said melting thermogram is obtained by Differential Scanning Calorimetry (DSC) by a METTLER TOLEDO DSC 823 e with a HUBER TC45 immersion cooling system, where 40 +/- 4 mg samples of the chocolate confectionery product is hermetically sealed in a 100 microliter aluminum pan with an empty pan as reference to produce a DSC melting thermogram
  • the seed product is substantially free of non-fat components, such as sugar or cocoa powder.
  • the seed product may have a non-fat content of less than 5% by weight, such as less than 1% by weight, such as less than 0.1% by weight.
  • the chocolate processing system CPS comprises a tempering machine having a mixing zone MZ.
  • the chocolate processing system CPS may furthermore be fitted with a feeding zone FZ and the feeding zone FZ may a mixing zone MZ comprised in a tempering machine.
  • the feeding zone may be utilized to heat and partly melt solid seed particle into a seed slurry before feeding the seed compound into the mixing zone of the tempering machine. This may facilitate an easy and homogenous mixing.
  • the process comprises a step of processing the solid seed particles into a seed slurry in the seed input zone SIZ.
  • the seed product is provided as pumpable and thus easier to handle.
  • the seed product may be more mixable.
  • the miscibility with chocolate may be faster and more homogeneous, since the lowest melting fats and crystal polymorphic forms of the seed slurry are melted.
  • the highest melting crystal polymorphic forms are thus already in a partly melted environment in the seed slurry, when the seed slurry is mixed with chocolate, which may prevent lumping.
  • the amount of seed product added to the chocolate composition may be may be easier to control.
  • the processing the solid seed particles into the seed slurry in the seed input zone SIZ involves that the temperature of the seed input zone SIZ is controlled to be within the temperature range from Tlow seed to Thigh seed.
  • solid seed particles can be partially melted in a controlled fashion. Thereby the lowest melting fats crystal polymorphic forms may be melted and the highest melting crystal polymorphic forms, which were already present in the solid seed particles, may be retained in the seed slurry.
  • the seed product from the seed input zone SIZ into the mixing zone MZ is a continuous process.
  • One advantage of the above embodiment may be that by controlling the step (a) as a continuous process, thus supplying a steady stream of seed product into the mixing zone, the process of producing the heat stable chocolate may be operated with a continuous input and output, thus supplying a continuous stream of seeded chocolate composition.
  • the step (a) of feeding the seed product from the seed input zone SIZ into the mixing zone MZ is an automated process.
  • the seeding may be performed without requiring manual operation.
  • Further embodiments are wherein a substantial part of the process is carried out as a continuous process. It may also be a batch-wise or a semi-batch-wise process.
  • the seed product being partly melted within a temperature range from Tlow to Thigh comprises form VI crystals of the triglycerides.
  • the seed product has to comprise enough crystals to be able to seed chocolate.
  • the seed product comprises 1-30% crystals in polymorphic form VI, such as 5-20% crystals in polymorphic form VI within a temperature range from Tlow to Thigh.
  • Tlow seed and Thigh seed may be controlled in the same way.
  • the seed product being partly melted within a temperature range from Tlow to Thigh may form a liquid or viscous fat composition having lower forms of triglyceride based crystals which are melted and higher form(s), e.g. form VI of crystals applicable for the seed process remains.
  • Tlow seed and Thigh seed may be controlled in the same way.
  • the seed product being partly melted within a temperature range from Tlow to Thigh comprises Form V and Form VI crystals of the triglycerides.
  • Tlow seed and Thigh seed may be controlled in the same way.
  • the seed product being partly melted within a temperature range from Tlow to Thigh comprises Form VI crystals of the triglycerides but where Form IV and lower forms are melted.
  • Tlow seed and Thigh seed may be controlled in the same way.
  • the seed product and/or the chocolate composition comprises edible fat obtained from vegetable sources.
  • edible fat comprises vegetable fat selected from a group consisting of fats obtained from shea, sal, kokum, illipe, mango, mowra, cupuacu, allanblackia, pentadesma and any fraction and any combination thereof.
  • a shea stearin fraction may be used.
  • the seed product and/or the chocolate composition comprises or consists of triglycerides obtained from non-vegetable sources.
  • triglycerides obtained from non-vegetable sources in the edible fat such as for example triglycerides obtained by transesterification
  • specific triglycerides such as for example StOSt, AOA or BOB
  • the amounts of StOSt-, AOA- or BOB-triglycerides obtained from non-vegetable sources comprised in an edible fat may for example be more than 70% by weight or higher, such as more than 80% by weight or higher, such as more than 90% by weight or higher.
  • the triglycerides obtained from non-vegetable sources may comprise or consist of triglycerides obtained from a unicellular organism, for example bacteria, algae or fungi.
  • the unicellular organism is selected from the group consisting of bacteria, algae or fungi, wherein fungi comprise yeast and mold.
  • the triglycerides obtained from non-vegetable sources may also comprise or consist of triglycerides obtained by transesterification.
  • the triglycerides may be obtained from an edible fat and a saturated fatty acid source under the influence of enzymes having 1,3 -specific transesterification activity.
  • the triglycerides obtained from non-vegetable sources may also comprise or consist of triglycerides obtained from an edible fat and a saturated fatty acid source under the influence of an acid, a base or a non-enzymatic catalyst or any combination thereof.
  • the saturated fatty acid source comprises stearic acid or stearic acid esters, such as stearic acid methyl ester.
  • the saturated fatty acid source may as alternative thereto or in combination therewith comprise one or more from the group consisting of arachidic acid and/or arachidic acid esters, such as arachidic acid methyl ester, behenic acid and/or behenic acid esters, such as behenic acid methyl ester, and lignoceric acid and/or lignoceric acid esters, such as lignoceric acid methyl ester.
  • the edible fat used for transesterification comprises or consists of a shea olein or a shea olein fraction.
  • the edible fat used for transesterification may also comprise or consist of a vegetable fat selected from a group consisting of fats obtained from shea, sunflower, safflower, palm, soy, rapeseed, sal, kokum, illipe, mango, mowra, cupuacu and any fraction and any combination thereof.
  • the edible fat used for transesterification may also comprise or consists of high oleic sunflower, high oleic safflower oil, high oleic rapeseed oil or any combination thereof.
  • the chocolate composition and/or the seed product comprises oils with a melting point below 25 degrees in an amount of 1.0-42% by weight, such as 3.0-35% by weight, such as 3.5-27%), such as 5-20% by weight.
  • oils having a melting point below 25 degrees may be any oil being liquid at or below 25 degrees such as any example given herein.
  • the chocolate composition and/or the seed product may in further embodiments comprise oils selected from the group comprising sunflower oil, high oleic sunflower oil, soybean oil, rape seed oil, high oleic rape seed oil, soy oil, olive oil, maize oil, peanut oil, sesame oil, hazelnut oil, almond oil, corn oil, or fractions or mixtures or any combination thereof.
  • the seed product comprises triglycerides in an amount of 60.0 - 99.9% by weight, such as 80-99.9%, such as 90-99.9%, such as 95-99%).
  • the triglycerides of the seed product may comprise 40 - 99 %> by weight of said triglycerides of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, such as 50-99%, such as 70-99%, such as 80-99%.
  • the seed product may also comprise 50 - 95 % by weight of said triglycerides of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride being occupied by oleic acid, such as 60.0 - 95.0%, such as 70-95%, or such as 50-90%.
  • the seed product has a weight-ratio between triglycerides having CI 8 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, and
  • triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, which is between 0.40 - 0.99, such as 0.45 - 0.99, such as 0.50 - 0.99, such as 0.55 - 0.99, such as 0.60 - 0.99, such as 0.65 - 0.99, such as 0.70 - 0.99.
  • the weight-ratio of the above embodiment is the weight-ratio between Sat(C18-C24)OSat(C18-C24) triglycerides and Sat(C16-C24)OSat(C16-C24) triglycerides, wherein said Sat(C18- C24)OSat(C18-C24) triglycerides are triglycerides having CI 8 - C24 saturated fatty acids in the sn-1 and sn-3 positions and oleic acid in the sn-2 position, and wherein said Sat(C16-C24)OSat(C16-C24) triglycerides are triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions and oleic acid in the sn-2 position.
  • Triglycerides having C18 - C24 saturated fatty acids in the sn-1 and sn-3 positions and oleic acid in the sn-2 position are examples of SatOSat triglycerides. It should be understood that the saturated fatty acids in the sn-1 and the sn-3 positions may not necessarily be the same, although they may be in some cases. Examples of such triglycerides include StOSt, StOA, StOB, StOLig, AOA, AOB, AOLig, BOB, BOLig, and LigOLig.
  • Triglycerides having C18 - C24 saturated fatty acids in the sn-1 and sn-3 positions and oleic acid in the sn-2 position may also comprise a combination of two or more of the triglycerides StOSt, StOA, StOB, StOLig, AOA, AOB, AOLig, BOB, BOLig, and LigOLig, where these triglycerides are comprised in an amount of 30.0 - 99.0% by weight of the triglycerides having C18 - C24 saturated fatty acids in the sn-1 and sn- 3 positions and oleic acid in the sn-2 position, such as 40.0 - 99.0% by weight, such as 50.0 - 99.0% by weight, such as 60.0 - 99.0% by weight, such as 70.0 - 99.0% by weight.
  • said heat stable chocolate has a fat phase, where the fat phase has a weight-ratio between
  • One way of obtaining the above weight-ratio for the fat phase may be by adding a cocoa butter improver (CBI) in an amount at least 5 %> by weight of the fat phase of the heat stable chocolate.
  • CBI cocoa butter improver
  • a shea stearin may be used as a CBI, although other CBIs may be used.
  • the triglycerides of the seed product comprise StOSt-triglycerides in an amount of 40-99%) by weight, such as 60-99%), such as 70-99%) wherein St stands for stearic acid and O stands for oleic acid.
  • St stands for stearic acid
  • O stands for oleic acid.
  • a high amount of StOSt-triglycerides may be particular advantageous, since the highest melting StOSt-triglyceride crystals have a melting point above the melting point of the chocolate, and hence even when the chocolate is exposed to high temperatures above the melting point of the chocolate, the seed product comprising high amounts of StOSt- triglycerides will still be able to induce recrystallization of the chocolate into the desired crystal polymorphic form.
  • StOSt-triglycerides in the seed product may enhance the miscibility with chocolate, since StOSt-triglycerides are already found in high amounts in cocoa butter.
  • the applied StOSt-triglycerides may also be combined with AOA-triglycerides, BOB- triglycerides, LigOLig-triglycerides or any combination thereof.
  • triglycerides of the seed product comprise StOSt-triglycerides in an amount of 40-90% by weight, such as 50-90%, such as 50-80% wherein St stands for stearic acid and O stands for oleic acid.
  • the triglycerides of the seed product comprises AOA-triglycerides in an amount of 40-99%) by weight, such as 60-99%), such as 70-99%, such as 70-90%) wherein A stands for arachidic acid and O stands for oleic acid.
  • the applied AOA-triglycerides may also be combined with StOSt-triglycerides, BOB-triglycerides, LigOLig-triglycerides or any combination thereof.
  • the triglycerides of the seed product comprises BOB-triglycerides in an amount of 40-99%) by weight, such as 60-99%), such as 70-99%, such as 70-90%) wherein B stands for behenic acid and O stands for oleic acid.
  • B stands for behenic acid
  • O stands for oleic acid.
  • the applied BOB-triglycerides may also be combined with StOSt-triglycerides, AOA-triglycerides, LigOLig-triglycerides or any combination thereof.
  • the triglycerides of the seed product comprises LigOLig-triglycerides in an amount of 40-99%) by weight, such as 60-99%), such as 70-99%, such as 70-90%) wherein B stands for behenic acid and O stands for oleic acid.
  • the applied LigOLig-triglycerides may also be combined with StOSt- triglycerides, AOA-triglycerides, BOB-triglycerides or any combination thereof.
  • a temperature Tmixzone within the mixing zone MZ is substantially uniform throughout the mixing zone MZ.
  • the temperature within the mixing zone may not be uniform, but is nevertheless still within said temperature range from Tlow to Thigh throughout the mixing zone.
  • the temperature within the mixing zone may be increased from the input to the output of the mixing zone, or along at least a part of the mixing zone.
  • the temperature in the mixing zone may typically be controlled by associated automatically functioning equipment.
  • the temperature Tfeedzone within the feed zone FZ is substantially equal to a temperature Tmixzone within the mixing zone MZ although the temperature Tfeedzone within the feed zone FZ also may be higher than Tmixzone within the mixing zone MZ.
  • the temperature Tfeedzone is at least 1 degree Celsius higher than Tmixzone, such as at least 2 degrees Celsius, such as at least 3 degrees Celsius. This may pretty important due to the fact that an effective seeding may typically be obtained be maximizing the temperature in the seed input zone so that the lower form crystals, typically up to form V are melted prior to the mixing with the chocolate stream.
  • the temperature in the mixing zone may advantageously lower than the temperature in the seed input zone in order to facilitate an effective seeding of the chocolate.
  • the degree of melting may be used as a guide for the controlling of the temperature.
  • said seed product being partly melted has a melted content of 40-99 % by weight, such as 50-98 % by weight, such as 60-98% by weight, such as 70-98% by weight, such as 70-95%) by weight, such as 80-90%) by weight.
  • the percentage of the seed product being melted may be determined by the skilled person by various methods available in the art. Such methods may e.g. include measuring the Solid Fat Content (SFC) and therefrom determining the melted content as 100%) minus the SFC at a given temperature. Another example of such methods may be measuring a DSC profile of the seed product, and integrating the absolute value of the DSC curve below the temperature Tfeedzone and/or the temperature Tmixzone, corresponding to determining area under the curve of said melting thermogram below the temperature Tfeedzone and/or the temperature Tmixzone.
  • SFC Solid Fat Content
  • partly melted seed product includes when the seed product being partly melted has a melted content of 40-98%> by weight, such as 40-95%> by weight, such as 40-90% by weight, such as 40-80% by weight.
  • partly melted seed product includes when the seed product being partly melted has a melted content of 50-99%> by weight, such as 50-95%> by weight, such as 50-90%o by weight, such as 50-80%> by weight.
  • partly melted seed product includes when the seed product being partly melted has a melted content of 60-99%> by weight, such as 60-95%> by weight, such as 60-90%> by weight, such as 60-80%) by weight. Even further examples of partly melted seed product includes when the seed product being partly melted has a melted content of 70-99%> by weight, such as 70-95%> by weight, such as 70-90%> by weight, such as 70-80%) by weight.
  • partly melted seed product includes when the seed product being partly melted has a melted content of 80-99%> by weight, such as 80- 95% by weight, such as 80-90% by weight.
  • heating in relation to specific endotherm melt peaks positions of a DSC thermogram may be used.
  • the heating is controlled to a temperature below a form VI endotherm melt peak position.
  • the form VI endotherm melt peak position may for example be identified from a DSC thermogram (i.e. a melting thermogram obtained by Differential Scanning Calorimetry (DSC)) of the used solid seed particles.
  • the temperature Tlow is the temperature at which 40 % by weight of said seed product is melted, such as 50 % by weight, such as 60% by weight, such as 70% by weight, such as 80% by weight. This may also apply for the temperature Tlow seed. Further embodiments are wherein the temperature Tlow is the temperature at which 45 % by weight of the seed product is melted, such as 55 % by weight, such as 65 % by weight, such as 75 % by weight, such as 85 % by weight. This may also apply for the temperature Tlow seed.
  • the temperature Thigh is the temperature at which 99% by weight of said seed product is melted, such as 98 % by weight, such as 95 % by weight, such as 90 % by weight, such as 85 % by weight, such as 80 % by weight, such as 75 % by weight, such as 70% by weight, such as 65% by weight. This may also apply for the temperature Thigh seed.
  • the seed product in the seeded chocolate composition is partly melted within a temperature range from Tlow to Thigh.
  • the lowest temperature will amongst other influence viscosity of the chocolate stream flowing through the mixing zone.
  • the temperature Tlow should be chosen to ensure the desired seeding process may be obtained considering the available processing equipment, the applied chocolate composition, the applied composition of the seed product and of course the desired tempering.
  • the viscosity of the processed chocolate stream may therefore be a parameter to consider.
  • the temperature Tlow may thus be chosen to be 25 degrees Celsius, such as 30 degrees Celsius, such as 32 degrees Celsius, such as 34 degrees Celsius, such as 35 degrees Celsius, such as 36 degrees Celsius such as 37 degrees Celsius.
  • temperature Tlow is 30 degrees Celsius. Further embodiments are wherein the temperature Tlow is 32 degrees Celsius.
  • thermo Tlow 35 degrees Celsius. Further embodiments are wherein the temperature Tlow is 36 degrees Celsius.
  • a further embodiment is where the temperature range from Tlow to Thigh is from 34 degrees Celsius to 38 degrees Celsius, such as from 35 degrees Celsius to 37 degrees Celsius, when said triglycerides of the seed product comprises StOSt-triglycerides in an amount of 40-99% by weight.
  • a further embodiment is where the temperature range from Tlow to Thigh is from 39 degrees Celsius to 44 degrees Celsius, such as from 40 degrees Celsius to 43 degrees Celsius, when said triglycerides of the seed product comprises AOA-triglycerides in an amount of 40-99% by weight.
  • a further embodiment is where the temperature range from Tlow to Thigh is from 44 degrees Celsius to 49 degrees Celsius, such as from 45 degrees Celsius to 48 degrees Celsius, when said triglycerides of the seed product comprises BOB-triglycerides in an amount of 40-99% by weight.
  • the temperature of the seed input zone SIZ is controlled within the temperature range where the seed slurry is partly melted. This may typically be a higher temperature than the applicable temperatures for the seed product in the seeded chocolate composition.
  • the temperature range of the seed input zone SIZ may be controlled to be from Tlow seed being 36 degrees Celsius to Thigh seed being 41 degrees Celsius, such as from Tlow seed being 38.5 degrees Celsius to Thigh seed being 40.5 degrees Celsius, when said triglycerides of the seed product comprises StOSt-triglycerides in an amount of 40-99% by weight.
  • An advantage of controlling the temperature in the seed input zone to be from Tlow seed being 36 degrees Celsius to Thigh seed being 41 degrees Celsius, such as from Tlow seed being 38.5 degrees Celsius to Thigh seed being 40.5 degrees Celsius, is that the temperature of the seed slurry is close to the temperature of the chocolate when mixed together, which may improve the miscibility with chocolate and prevent lumping of fat crystals. Chocolate is typically completely melted when mixed with a seed.
  • the temperature range of the seed input zone SIZ may be controlled to be from Tlow seed being 41 degrees Celsius to Thigh seed being 46 degrees Celsius, such as from Tlow seed being 43degrees Celsius to Thigh seed being 45 degrees Celsius, when said triglycerides of the seed product comprises AOA-triglycerides in an amount of 40-99%) by weight.
  • the temperature range of the seed input zone SIZ may be controlled to be from Tlow seed being 46 degrees Celsius to Thigh seed being 51 degrees Celsius, such as from Tlow seed being 48 degrees Celsius to Thigh seed being 50 degrees Celsius, when said triglycerides of the seed product comprises BOB-triglycerides in an amount of 40-99%) by weight.
  • Tlow may be set relatively high compared to conventional tempering processes. This temperature should be set to ensure that Form VI crystals of the seed product are not melted during the process. Such high processing temperatures may therefore be obtained when applying seed product containing Form VI crystals of StOSt-triglycerides, AOA-triglycerides and BOB-triglycerides.
  • the temperature Thigh is the other end of the temperature range wherein the seed product is being partly melted. Thigh is therefore set to ensure that lower form crystals are melted while preserving the desired seed crystals, preferably the form Vl-crystals provided though the solid seed particles.
  • temperature Thigh may be 39 degrees Celsius.
  • the temperature Thigh may be 38 degrees Celsius. Further embodiments are wherein the temperature Thigh may be 37 degrees Celsius.
  • the temperature Thigh is 39 degrees Celsius, such as 38 degrees Celsius, such as 37 degrees Celsius, such as 36 degrees Celsius, such as 35 degrees Celsius, when said triglycerides of the seed product comprises StOSt-triglycerides in an amount of 40-99% by weight, such as 60-99%, such as 70- 99% wherein St stands for stearic acid and O stands for oleic acid
  • the temperature Thigh is 39 degrees Celsius, such as 38 degrees Celsius, such as 37 degrees Celsius, such as 36 degrees Celsius, when said triglycerides of the seed product comprises StOSt-triglycerides in an amount of 40- 90%) by weight, such as 50-90%), such as 50-80%) wherein St stands for stearic acid and O stands for oleic acid
  • the temperature Thigh is 45 degrees Celsius, such as 44 degrees Celsius, such as 43degrees Celsius, such as 42 degrees Celsius, such as 41 degrees Celsius, when said triglycerides of the seed product comprises AOA-triglycerides in an amount of 40-99% by weight, such as 60-99%, such as 70-99%, such as 70-90% wherein A stands for arachidic acid and O stands for oleic acid
  • the temperature Thigh is 50 degrees Celsius, such as 49 degrees Celsius, such as 48 degrees Celsius, such as 47 degrees Celsius, when said triglycerides of the seed product comprises BOB in an amount of 40-99% by weight, such as 60-99%, such as 70-99%, such as 70-90% wherein B stands for behenic acid and O stands for oleic acid While considering the temperatures Tlow and Thigh individually, the temperature range between these temperatures may also be set as such to encompass optionally applied seed formulations and chocolate stream formulations.
  • the temperatures Tlow and Thigh are within a range of 25 to 51 degrees Celsius.
  • This range may e.g. be set to 25 to 38 degrees Celsius when said triglycerides of the seed product comprises StOSt- triglycerides in an amount of 40-90%) by weight, such as 50-90%), such as 50-80%) wherein St stands for stearic acid and O stands for oleic acid.
  • Tlow and Thigh may be set to be within a range of 25 to 44 degrees Celsius when said triglycerides of the seed product comprises AOA-triglycerides in an amount of 40- 99% by weight, such as 60-99%, such as 70-99%, such as 70-90% wherein A stands for arachidic acid and O stands for oleic acid and a Tlow and Thigh may be set within a range of 25 to 49 degrees Celsius when said triglycerides of the seed product comprises BOB-triglycerides in an amount of 40-99%) by weight, such as 60-99%), such as 70-99%), such as 70-90%> wherein B stands for behenic acid and O stands for oleic acid.
  • the temperature Thigh is the lowest temperature where the seeded chocolate composition obtained from mixing the seed product with the chocolate composition in the mixing zone comprises a sufficient amount of seed crystals. I.e. this temperature may be determined by heating part of seeded chocolate composition to the temperature in question and then, without elevating the temperature of the seeded chocolate composition further, and determining if any seed crystals remain in the seeded chocolate composition. According to one embodiment of the invention, this may be measured e.g. by means of a DSC profile, e.g. as described in various embodiments herein. In certain alternative embodiments, other criteria known within the art may be used to determine if any seed crystals remain.
  • a chocolate product obtained from the seeded chocolate composition experiences premature bloom, e.g. compared to a seeded or tempered chocolate, this may indicate that no or only an insignificant amount of seed crystals remained.
  • a produced chocolate product exhibits a certain resistance against bloom formation, this may be a strong indication that the seeded chocolate composition did in fact comprise an effective amount of seed crystals.
  • the temperature Thigh seed it is the lowest temperature where the seeded chocolate composition obtained from mixing the seed product with the chocolate composition in the mixing zone comprises a sufficient amount of seed crystals.
  • the process further comprises the step of
  • step (c) and/or step (f) may be controlled more accurately, thus ensuring both a relatively high temperature and thereby a relatively low viscosity, and, at the same time, maintaining at least some of the seed crystals, thereby obtaining a chocolate having a relatively high bloom resistance and/or heat stability.
  • the temperature representation is basically set to ensure that crystals having a desired seeding temperature are melted during the process. This means that the temperature representation may be measured as temperature as such. The temperature representation may nevertheless also be obtained implicitly through measuring of viscosity.
  • the temperature representation may e.g. be measured in said feed zone FZ, preferably at or near said feed zone output FZO, and/or in said mixing zone MZ of the chocolate processing system.
  • the step (c) comprises cooling the chocolate composition in the feed zone FZ.
  • the step of controlling the temperature of the chocolate composition in the feed zone to be within the temperature range from Tlow to Thigh at the feed zone output is or comprises cooling the chocolate composition in the feed zone in order to ensure that the seed crystals seeds the chocolate composition fed to the mixing zone from the feed zone does not exceed a temperature where the effective seeding is compromised.
  • the chocolate stream may also be cooled mixing zone MZ, either as a supplement to a cooling in the feed zone or as a stand-alone measure to ensure that the mixing temperature does not exceed a temperature where the effective seeding is compromised.
  • the liquid stream of the chocolate composition provided in step (b) has a temperature of at least 36 degrees Celsius, such as at least 38 degrees Celsius, such as at least 39 degrees Celsius, such as at least 40 degrees Celsius.
  • the liquid stream of the chocolate composition provided in step (b) has a temperature of about 30 degrees Celsius.
  • the liquid stream of the chocolate composition provided in step (b) has a temperature of at least 34 degrees Celsius. However, in some embodiments it may be even be above 42 degrees Celsius, or above 44 degree Celsius, such as e.g. 45 degrees Celsius. In fact, for many applications a relative high temperature of the liquid stream of chocolate composition may be preferred, e.g. to obtain a lower viscosity and thus a more flowable and pumpable chocolate composition and to ensure that all crystals in the chocolate composition is completely melted. However, the temperature should not be so high as to damage the chocolate composition. Moreover, it may at least in some practical applications; it may be ensured that the chocolate composition is not heated too much, since such heating may be expensive.
  • the process may moreover comprises the step of (h) tempering the seeded chocolate composition obtained in step (g).
  • This tempering may in its advantageous embodiments supplement or utilize the performed seeding to ensure that the desired crystals are present in the final chocolate and ensure that the finally provided chocolate is heat-stable.
  • the process further comprises the step of (i) providing the seeded chocolate composition obtained in step (g) or (h) for molding, enrobing, coating or molding
  • the present invention may advantageously apply the seeded chocolate composition for different types of chocolate products, such as chocolate pralines, chocolate shells, chocolate bars, center filled chocolate, etc.
  • the process further comprises the step of (j) subjecting the seeded chocolate composition obtained in any of steps (g), (h), or (i) to cooling.
  • the process further comprises a step of - reheating the seeded chocolate composition obtained from any of the steps (g), (h), (i), or O).
  • the partly melted seed comprises seed crystals at 38 degrees Celsius, said seed crystals exhibiting an endotherm melt peak position of at least 40 degrees Celsius, and wherein said endotherm melt peak positions are measured by differential scanning calorimetry by heating samples of 40 +/- 4 mg of said seed product from 20 degrees Celsius to 65 degrees Celsius at a rate of 3 degrees Celsius/min to produce a melting thermogram defining said endotherm melt peak positions.
  • One significant advantage of the above embodiment may be that by using a seed having seed crystals which are un-melted at 38 degrees Celsius, and which exhibit an endotherm melt peak position of at least 40 degrees Celsius, the obtained heat stable chocolate has both at least some tempering characteristics as well as a relatively high heat stability, and may thus endure relatively high temperatures without losing the tempering characteristics.
  • at least 5 % of said seed crystals exhibits said endotherm melt peak position of at least 40 degrees Celsius.
  • the endotherm melt peak position of at least 40 degrees Celsius exhibited by said seed crystals accounts for at least 5% of the area between the melting thermogram curve and the temperature axis.
  • the area between the melting thermogram curve and the temperature axis may be obtained as the integral of the melting thermogram curve as may be obtained by standard numerical methods available. Since the melting thermogram curve is made from 20 degrees Celsius to 65 degrees Celsius, the relevant total area (total integral) is within this range, whereas said endotherm melt peak position of at least 40 degrees Celsius exhibited by said seed crystals should account for at least 5% of the total are (total integral), i.e. the area (integral) from 40 to 65 degrees Celsius should be at least 5% of the total area (total integral).
  • the area between the melting thermogram curve and the temperature axis may also be understood as the enthalpy per weight applied in the corresponding temperature range.
  • the process comprises a further step of adding an emulsifier not being lecithin in an amount of 0.01 - 5% by weight of the heat stable chocolate.
  • the step of adding an emulsifier not being lecithin may be performed as a part of another step or may be a separate step in various embodiments.
  • said emulsifier not being lecithin comprises an emulsifier not being lecithin selected from the group consisting of polysorbates, mono- glycerides, di-glycerides, poly-glycerol esters, propylene glycol esters, sorbitan esters and any combination thereof.
  • said emulsifier not being lecithin comprises sorbitan-tri-stearate.
  • the heat stable chocolate has a fat phase, wherein the fat phase comprises the triglycerides of the seed product.
  • the seed product is added in an amount of 0.1-15 % by weight of the fat phase of the heat stable chocolate.
  • the seed product is added in an amount of 0.2 - 12 % by weight of the fat phase, such as 0.3 - 10 % by weight of the fat phase, such as 0.5 - 10 % by weight of the fat phase.
  • triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, which is between 0.40 and 0.50.
  • One advantage of this embodiment may be a combination of a relatively bloom-stable chocolate with good texture and sensoric properties. This may be particularly advantageous when using an emulsifier not being lecithin, for example an emulsifier selected from the group consisting of polysorbates, mono-glycerides, di-glycerides, poly-glycerol esters, propylene glycol esters, sorbitan esters and any combination thereof, such as sorbitan-tri-stearate.
  • the seed is added in an amount, such that the fat phase of the seeded chocolate composition (SCC) has a weight-ratio between
  • One advantage of this embodiment is a combination of a relatively bloom-stable chocolate with good texture and sensoric properties.
  • an emulsifier not being lecithin for example an emulsifier selected from the group consisting of polysorbates, mono- glycerides, di-glycerides, poly-glycerol esters, propylene glycol esters, sorbitan esters and any combination thereof, such as sorbitan-tri-stearate.
  • an emulsifier selected from the group consisting of polysorbates, mono- glycerides, di-glycerides, poly-glycerol esters, propylene glycol esters, sorbitan esters and any combination thereof, such as sorbitan-tri-stearate.
  • the invention moreover relates to a chocolate processing system CPS for producing heat stable chocolate from at least a seed product and a chocolate composition, the chocolate processing system CPS comprising
  • feed zone FZ comprising a feed zone output FZO and a feed zone temperature controlling arrangement FZTCA
  • a mixing zone MZ comprising a mixing arrangement MA, a mixing zone temperature controlling arrangement MZTCA, and an outputting arrangement OA, and
  • the seed product comprising triglycerides
  • the seed input zone SIZ being adapted for receiving the seed product as solid seed particles
  • the feed zone FZ being adapted for receiving a liquid stream of the chocolate composition
  • the feed zone temperature controlling arrangement FZTCA being adapted to control the temperature of the chocolate composition in the feed zone FZ to be within the temperature range from Tlow to Thigh at the feed zone output FZO,
  • the feeding arrangement FA being arranged to feed the chocolate composition from the feed zone output FZO and the seed product from the seed input zone SIZ into the mixing zone MZ,
  • the mixing arrangement MA being arranged to mix the chocolate composition and the seed product in the mixing zone MZ to obtain a seeded chocolate composition SCC, and
  • the mixing zone temperature controlling arrangement MZTCA being adapted to control the temperature of the seeded chocolate composition SCC in the mixing zone MZ to be within the temperature range from Tlow to Thigh, so as to obtain the seed product as partly melted in said seeded chocolate composition within the temperature range from Tlow to Thigh,
  • the outputting arrangement OA being arranged to output the seeded chocolate composition SCC from the mixing zone MZ.
  • the feed zone comprises feed zone surfaces, and the feed zone temperature control arrangement is arranged to provide heat exchange with the chocolate composition through said feed zone surfaces.
  • the mixing zone comprises mixing zone surfaces
  • the mixing zone temperature control arrangement is arranged to provide heat exchange with the chocolate composition through said mixing zone surfaces.
  • the feed zone temperature controlling arrangement FZTCA comprises or is a cooling arrangement.
  • the feed zone comprises feed zone surfaces, and the cooling arrangement is arranged to provide heat exchange with the chocolate composition through said feed zone surfaces.
  • the mixing zone temperature controlling arrangement MZTCA comprises or is a cooling arrangement.
  • the mixing zone comprises mixing zone surfaces
  • the cooling arrangement is arranged to provide heat exchange with the chocolate composition through said mixing zone surfaces.
  • the chocolate processing system CPS further comprises
  • the chocolate processing system CPS further comprises
  • control circuit CC arranged to control the feed zone temperature controlling arrangement FZTCA and/or the mixing zone temperature controlling arrangement MZTCA.
  • the chocolate processing system CPS further comprises
  • control circuit CC arranged to control the feed zone temperature controlling arrangement FZTCA and/or the mixing zone temperature controlling arrangement MZTCA at least partly on the basis of said predetermined entries in said memory circuit MC.
  • the at least one temperature representation measuring arrangement is adapted to transmit a measurement signal representing said at least one temperature representation
  • control circuit CC arranged to receive said measurement signal and to control the feed zone temperature controlling arrangement FZTCA and/or the mixing zone temperature controlling arrangement MZTCA at least partly on the basis of said measurement signal.
  • the at least one temperature representation measuring arrangement comprises at least one temperature measuring arrangement adapted to measure at least one temperature.
  • the at least one temperature representation measuring arrangement comprises at least one viscosity measuring arrangement adapted to measure at least one viscosity. Further aspects the invention relates to the uses of a tempering machine for seeding and/or tempering a chocolate product processed by said tempering machine, wherein the seed product is added to the tempering process as a partly melted seed product.
  • the invention relates to the use of a tempering machine as the chocolate processing system for seeding a chocolate product according to the process and all its embodiment.
  • Such a heat stable chocolate product may be robust to ambient heat and the heat stable chocolate may thus be able to recover even if the heat stable chocolate product is subjected to even relatively high temperatures. Given the right conditions, the provided heat stable chocolate product may therefore, even after being partly melted, solidify in its original shape or in a different shape and regain the originally intended and required texture.
  • Fig. 1 illustrates a basic principle of a continuous chocolate processing system CPS according to an embodiment of the invention.
  • the illustrated system chocolate processing system CPS comprises a feed zone FZ for receiving of a chocolate liquid stream CLS.
  • the chocolate liquid stream CLS is processed in the feed zone FZ and is output from the feed zone FZ as a feed zone output FZO.
  • a seed product SP is input to a feed zone FZ generating a feed zone output FZO on the basis hereof.
  • the feed zone output FZO and the seed zone output SZO is then input to a mixing zone MZ.
  • the temperature of the chocolate composition input to the mixing zone MZ is automatically controlled to be within Tlow and Thigh.
  • the mixed chocolate composition is then output as a seeded chocolate composition SCC from the mixing zone MZ.
  • the chocolate liquid stream CLS may e.g. comprise a milk chocolate as with the composition as illustrated in below table 1 and the temperature of the chocolate liquid stream CLS may e.g. be between 45 and 50 degrees Celsius. It should however be noted that the composition may vary significantly depending on the type of chocolate and also to a certain degree depending on the chosen seed product. It should also be noted that the specific example illustrated below is based on an StOSt-triglyceride based seed, whereas other types of compositions of seed products may be applied within the scope of the invention, such as AOA-triglyceride, BOB-triglyceride or LigOLig-triglyceride based seed products. Recipe
  • Cocoa butter (% w/w) 12.6
  • the seed product compositions may generally comprise triglycerides in an amount of 60.0 - 99.9% by weight, such as 80-99.9%, such as 90-99.9%, such as 95-99%.
  • the triglycerides of the seed product may comprise triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride in an amount of 40 - 99 % by weight of said triglycerides, such as 50-99%, such as 70-99%, such as 80-99%.
  • the triglycerides of the seed product may also comprise triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, in an amount of 50 - 95 % by weight of said triglycerides such as 60.0 - 95.0%, such as 70-95%), or such as 50-90%).
  • the seed product preferably has a weight-ratio between
  • triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, which is between 0.40 - 0.99, such as 0.45 - 0.99, such as 0.50 - 0.99, such as 0.55 - 0.99, such as 0.60 - 0.99, such as 0.65 - 0.99, such as 0.70 - 0.99.
  • the seed product may typically comprise edible fat comprising StOSt-triglycerides in an amount of 40-99%) by weight, such as 60-99%), such as 70-99%) wherein St stands for stearic acid and O stands for oleic acid.
  • the seed product may typically comprise edible fat comprising StOSt-triglycerides in an amount of 40-90%) by weight, such as 50-90%), such as 50-80%) wherein St stands for stearic acid and O stands for oleic acid.
  • the seed product may advantageously AOA-triglycerides in an amount of 40-99%) by weight, such as 60-99%), such as 70-99%), such as 70-90%) wherein A stands for arachidic acid and O stands for oleic acid.
  • the seed product may advantageously BOB-triglycerides in an amount of 40-99%) by weight, such as 60-99%, such as 70-99%, such as 70-90%) wherein B stands for behenic acid and O stands for oleic acid.
  • the specifically chosen process parameters implemented in the above described chocolate processing system CPS must be chosen carefully to match the applied seed product and the applied liquid chocolate composition.
  • the liquid chocolate composition should be melted to a degree that triglycerides of the composition is melted prior to the seeding. This may typically be obtained in one of the previous chocolate manufacturing step (not shown) from which the chocolate liquid stream CLS originates.
  • a complete melting of possible triglyceride crystals, as complete as it may be, is advantageous in order to obtain an efficient subsequent seeding.
  • the term chocolate liquid stream may indicate that triglyceride crystals contained in the stream are completely or substantially melted.
  • the temperature setting in the mixing zone MZ and the feed zone FZ, Tlow and Thigh, should also be set to carefully match the composition of the used seed product in the sense that the temperature of the seed product in the feed zone FZ or the temperature of the mixed seed product and the feed zone output in the mixing zone MZ at no stage during the seeding process exceeds a temperature where the Form VI crystals of the triglycerides contained in the seed product are completely melted.
  • the feeding zone FZ may also perform an effective cooling of the inputted chocolate liquid stream prior to inputting of the stream into the mixing zone MZ.
  • An optional cooling would depend very much on the applied formulation of the seed product and also whether form VI crystals of the seed products triglycerides are present.
  • the present invention will preferably apply seeds comprising form VI crystals of the applied triglycerides.
  • the temperature of the chocolate liquid stream should also be considered.
  • an initial cooling in the feeding zone may be completely omitted if the temperature of the chocolate liquid stream is 47 degrees Celsius and if the seed product mixed into the chocolate stream in the mixing zone comprises form VI crystals of a BOB- triglycerides, which are therefore not melted even when mixed with the relatively high temperature liquid stream.
  • the seed product mixed into the chocolate stream in the mixing zone comprises form VI crystals of a SOS and where the temperature of the input chocolate liquid stream is 47 degrees Celsius
  • a cooling must be performed in the feeding zone FZ to ensure that the form VI crystals of the seed are not completely melted during mixing with the input chocolate stream, and that such melting of the form VI crystals of the seed is minimized.
  • An operation temperature of the mixing zone must be chosen to be lower than the melting temperature of the form VI crystals of the applied seed product. This operation temperature should therefore be controlled to be less than Thigh, where Thigh may e.g. be selected to be 40 degrees Celsius when applying a StOSt-triglyceride based seed product, 45 degrees Celsius when applying an AOA-triglyceride based seed product or 51 degrees Celsius when applying a BOB-triglyceride based product.
  • the lowest applicable temperature Tlow in the mixing zone is somewhat more flexible in the sense that the temperature may e.g. be chosen and controlled to ensure that the desired flow properties are present to a degree so that the process equipment can provide the desired flow.
  • Fig. 2 illustrates a further embodiment of the invention where seeding is performed according to an advantageous embodiment of the invention in a conventional tempering machine.
  • a continuous tempering machine is commonly used in confectionery production for producing chocolate.
  • a continuous tempering machine chocolate is feed into a heat regulated tube. Inside the tube, a set of scrapers or a spiral scraper moves the chocolate through the tube, while continuously scraping the inner surface of the tube. The scraping of the tube removes fouling layers and increases the turbulence of the chocolate inside the tube, ensuring a more homogeneous chocolate mixture.
  • the advantage of using a tempering machine for producing chocolate is the large surface that the chocolate comes in contact with. The large contact surface enables a high degree of control of the temperature of the chocolate that is feed into the tempering machine.
  • the chocolate mass In order to produce a desired type of chocolate, the chocolate mass has to go through a tempering process that encompasses several steps of heating and cooling of the chocolate mass. In a continuous tempering machine this may be done by dividing the tube into different tempering zones. For each zone a tempered fluid encapsulates the tube, thereby heating or cooling a corresponding part of the tube.
  • the heating and cooling is performed continuously as the chocolate is moved through the tube resulting in the desired chocolate type.
  • Fig. 2 illustrates a conventional tempering machine TEMP modified to operate according to the provisions of the invention.
  • the tempering machine comprises a first cooling zone 1 a reheating zone 2 and a second cooling zone 3.
  • the orientation of the tempering machine may be horizontal or lateral.
  • a chocolate liquid stream CLS may be inputted into a first temperature regulated zone of a tempering machine, here referred to as the first cooling zone 1.
  • the chocolate liquid stream CLS may be completely melted with respect to fat content or it may be pre-cooled actively or passively prior to injection in the first cooling zone 1.
  • the inputted chocolate liquid stream CLS is cooled corresponding to a conventional tempering process to obtain fat crystals.
  • the chocolate stream is fed to a reheating zone 1 where the temperature is raised in order to re-melt lower form crystals without melting the higher forms of crystals created in the first cooling zone.
  • the chocolate stream is fed to the output via the second cooling zone where further crystals may be created.
  • a seed slurry SS is added to the chocolate stream processed through the tempering machine.
  • the seed slurry is added to the processed chocolate stream via a seed input zone indicated by SIZ.
  • the seed input zone SIZ may simply be a conduit feeding a pre-prepared seed slurry into the tempering machine at an appropriate injection point.
  • the input zone comprises a heating arrangement for manufacturing of a seed slurry on the basis of solid seed particles.
  • a seed product is partly melted when injected.
  • the seed slurry is flowable in a kind of liquid form, but the viscosity is somewhat higher than a completely melted seed due to the presence of the desired form VI crystals.
  • a seed slurry comprises a form Vl-rich triglyceride composition, where the triglycerides preferably comprise 40 - 99 % by weight of said triglycerides of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, such as 50- 99%, such as 70-99%, such as 80-99%.
  • the seed slurry SS is input in the reheat zone 2, but in practice the seed slurry SS may be injected into any of the heat regulated zones 1, 2 and 3 of the tempering machine TEMP as long as the temperature of chocolate liquid stream processed in the tempering machine is below a temperature where the form VI crystals will be melted, either during mixing or a subsequent optional reheating.
  • the reheat zone 2 corresponds to the mixing zone MZ referred to elsewhere in the present application and the first cooling zone corresponds to the feed zone FZ also referred to elsewhere in the present application.
  • the seed slurry SS in practice may be added to the second cooling zone 3 and even to the first cooling zone 1, again when ensuring that the form VI crystals of the seed slurry SS are preserved.
  • an injection may even take place in the first cooling zone 1 even if the inputted chocolate liquid stream has a temperature which is higher than the temperature where the form VI crystals would melt insofar the injection is performed at a point in the first cooling zone where the temperature gradually has dropped below the critical temperature, also referred to as Thigh in the present application.
  • Fig. 3a illustrates a temperature development e.g. as implemented in relation to fig. 1, where the Temp-axis illustrates the temperature of a chocolate stream when processed through a chocolate processing system CPS, e.g. as illustrated in fig. 1.
  • the temperature of the chocolate liquid stream is above Thigh before the chocolate stream enters the feed zone FZ.
  • the chocolate stream is then gradually cooled, passively or actively, when passing the feed zone FZ.
  • the temperature of the chocolate stream becomes below Thigh, i.e. the temperature where the partly melted seed product would and the chocolate stream may now be mixed with the chocolate stream in the mixing zone.
  • the temperature of the processed chocolate stream keeps decreasing.
  • Fig. 3b illustrates a temperature development e.g. as implemented in relation to fig. 1, where the Temp-axis illustrates the temperature of a chocolate stream when processed through a chocolate processing system CPS, e.g. as illustrated in fig. 2.
  • the temperature of the chocolate liquid stream is above Thigh before the chocolate stream enters the feed zone FZ.
  • the chocolate stream is then gradually cooled, passively or actively, when passing the feed zone FZ.
  • the temperature enters the mixing zone MZ, i.e. the reheat zone 2 of fig. 2, the temperature is elevated until it is transferred into the second cooling zone 3 where the chocolate is cooled again.
  • a partly melted seed product such as a seed slurry
  • a partly melted seed product may be added to the process at any stage during the three temperature regulating zones 1, 2 and 3 after the point in zone 1, where the temperature falls below Thigh.
  • the addition of a seed slurry early in the process as indicated by the left arrow would technically redefine the feeding zone FZ into a mixing zone MZ as long as the slurry is mixed in the chocolate stream at a temperature lower than the indicated Thigh.
  • the zone references on the X-axis are referring to an implementation where the seed in is injected according to the midst arrow. If, for example, the seed slurry is injected according to the right arrow, the left zones, previously understood as a feed zone and a mixing zone is now redefined to be understood as a feed zone.
  • a seed product comprising solid seed particles in relation to e.g. fig. 1 or fig. 2 would require a somewhat elevated temperature in or after the mixing zone to ensure that the solid seed particles are mixed as homogenously as possible into the chocolate stream.
  • Fig. 4a and 4b illustrates two different embodiments where the seed product is mixed into a chocolate stream CS.
  • solid seed particles SS are feed into a feed zone FZ where the solid seed particles are melted partly into a seed slurry while ensuring that at least Form VI crystals of the seed product are not completely melted.
  • the seed slurry are then input into the mixing zone MZ and mixed with the chocolate stream received from the feeding zone FZ and output as a seeded chocolate composition.
  • the temperature may e.g. be controlled according to fig. 3a.
  • solid seed particles SS are feed into a feed zone FZ where the solid seed particles from where the solid seed particles SS are feed directly into the mixing zone MZ and mixed with the chocolate stream CS.
  • the solid seed particles are then gradually melted and mixed while being made homogeneous with the chocolate stream progressing in the mixing zone. Again the temperature is controlled carefully to ensure the seed product, the seed particles, are melted partly into the chocolate stream while ensuring that at least Form VI crystals of the seed product are not completely melted.
  • the seeded chocolate stream is then output as a seeded chocolate composition.
  • the temperature may e.g. be controlled according to fig. 3a.
  • samples were analyzed by Differential Scanning Calorimetry (DSC). This was done by a METTLER TOLEDO DSC 823e with a HUBER TC45 immersion cooling system. 10 +/- 1 mg of slurry samples were hermetically sealed in a 40 microliter aluminum pan, with an empty pan as reference. Samples were heated from minus 20.0 degrees Celsius to 50.0 degrees Celsius at a rate of 3 degrees Celsius per minute to produce a DSC melting thermogram. Experiments were performed in duplicate.
  • DSC Differential Scanning Calorimetry
  • Triglyceride composition (most abundant):
  • Table 1 Content of most abundant triglycerides, given in % by weight of the total triglyceride content.
  • St denotes Stearic acid
  • O denotes Oleic acid
  • P denotes Palmitic acid
  • A denotes Arachidic acid
  • Li denotes Linoleic acid.
  • the total content of SatOSat is about 80% of the triglyceride content, where Sat denotes saturated fatty acids, and O denotes Oleic acid.
  • the milk chocolates MCI-MCV were made from a chocolate composition
  • the seed slurry was prepared by a slurry unit from seed flakes obtained according to example 2.
  • the milk chocolate MCIII, MCIV and MCV were processed by a chocolate processing system, using an Aasted AMC CTS 300 as a chocolate processing system.
  • the seed slurry was added in the Aasted AMC CTS 300 comprising a temper unit, the temper unit comprising both a feed zone and a mixing zone.
  • the seed slurry was obtained from a slurry unit and pumped into the feed zone of the temper unit via a mono pump at 39 degrees Celsius. Separately, the chocolate composition was pumped into the feed zone.
  • the Aasted AMC CTS 300 and the slurry unit were operated according to the parameters of table 3.
  • the temperatures of the feed zone and the mixing zone of the temper unit was kept at 34 degrees Celsius in order to avoid any crystallization in the temper unit.
  • the mixing zone of the temper unit was used as a heat exchanger and homogenizer for the seed slurry and the chocolate composition and for facilitating mixing of the seed slurry and the chocolate composition.
  • the chocolate composition was first tempered on the temper unit without any seed addition. Thereafter, seed slurry was continuously added from slurry unit and pumped into the mixing zone of the temper unit via a mono pump at 39 °C.
  • the temper unit was used to both temper the chocolate composition and as a homogenizer and mixer for the seed slurry and the chocolate composition to obtain a seeded chocolate composition.
  • each of the seeded chocolate compositions was poured into a 20 gram chocolate bar mold.
  • the molds were subsequently cooled in a three zones cooling tunnel for 30 minutes at a temperature of 15 degrees Celsius followed by a temperature at 12 degrees Celsius followed by a temperature of 15 degrees Celsius to obtain chocolate bars.
  • Milk Chocolates III, IV and V all display a glossy and un- bloomed chocolate surface after the heat treatments listed in table 4.
  • Milk Chocolates III, IV and V all display a glossy and un-bloomed chocolate surface after the heat treatments 37-25 or 35-25, which is harder to obtain than for example after the 37-20 or 35-20 heat treatments, since the kinetics of polymorphic transformation for the chocolate is significantly faster at 25 degrees Celsius than at 20 degrees Celsius.
  • Milk Chocolates III, IV and V all display an un-bloomed chocolate surface in more than 18 weeks after the heat treatments and storage temperatures according to table 5.
  • Milk Chocolates III, IV and V all display an un-bloomed chocolate surface after more than 18 weeks of isothermal storage at 25 degrees Celsius, which may be harder to obtain than after isothermal storage at 20 degrees Celsius, since the kinetics of polymorphic transformation for the chocolate is significantly faster at 25 degrees Celsius than at 20 degrees Celsius.
  • Seed product in the form of seed flakes were produced from Shea Stearin IV 36. Examples of other compositions for the product can be seen from table 9-11 below.
  • the Shea Stearin IV 36 was subjected to a crystallization zone CZ, where the crystallization zone was provided in a Scraped Surface Heat Exchanger.
  • the Scraped Surface Heat Exchanger has an initial feed tank, from where the Shea Stearin IV 36 was fed through three subsequent temperature zones, Al, A2, and A3.
  • the parameters and settings of the Scraped Surface Heat Exchanger and measured slurry temperatures are listed in table 6.
  • the obtained product from the Scraped Surface Heat Exchanger was subjected to a transformation zone to obtain a transformed edible fat.
  • the transformation zone comprised a transformation tank, a stirrer, and a temperature controller.
  • the crystallization zone was operated according to the parameters and settings as given in table 7.
  • the transformed edible fat extracted from the transformation zone output was subjected to particulation in a particulation zone to obtain samples of seed product in the form of seed flakes.
  • the particulation zone comprised a drum having a controllable drum surface temperature.
  • the particulation zone was operated according to the parameters and settings as given in table 8.
  • composition of the seed product to be applied according to embodiments of the invention may be given according to the below table 9.
  • composition of solid seeds particles to be applied according to embodiments of the invention may be given according to the below table 10.
  • processing temperature in particular of the heating zone must be adapted to the applied functional triglyceride.
  • the temperature may advantageously be increased to obtain the desired seed slurry.
  • composition of solid seeds particles to be applied according to embodiments of the invention may be given according to the below table 11.
  • processing temperature in particular of the heating zone must be adapted to the applied functional triglyceride.
  • the temperature may advantageously be increased to obtain the desired seed slurry.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un procédé de production d'un chocolat stable à la chaleur par un système de traitement de chocolat (CPS), ledit chocolat stable à la chaleur étant produit à partir d'au moins un produit de graines et une composition de chocolat, le système de traitement de chocolat (CPS) comprenant : -une zone d'entrée de graines (SIZ), - une zone d'alimentation (FZ) comprenant une sortie de zone d'alimentation (FZO), et - une zone de mélange (MZ), et le produit de graines comprenant des triglycérides, le procédé comprenant les étapes consistant à a) introduire le produit de graines sous forme de particules de graines solides dans la zone d'entrée de graines (SIZ), (b) introduire un courant liquide de la composition de chocolat dans la zone d'alimentation (FZ), (c) réguler la température de la composition de chocolat dans la zone d'alimentation (FZ) de sorte qu'elle se situe dans la plage de température allant de Tlow et à Thigh au niveau de la sortie de zone d'alimentation (FZO), (d) introduire la composition de chocolat depuis la sortie de zone d'alimentation (FZO) et les graines depuis la zone d'entrée de graines (SIZ) dans la zone de mélange (MZ), (e) mélanger la composition de chocolat et le produit de graines dans la zone de mélange (MZ) afin d'obtenir une composition de chocolat contenant des graines (SCC), et (f) réguler la température de la composition de chocolat contenant des graines (SCC) dans la zone de mélange (MZ) de sorte qu'elle se situe dans la plage de température allant de Tlow et à Thigh, ce qui permet d'obtenir le produit de graines sous une forme partiellement fondue dans ladite composition de chocolat contenant des graines au sein de la plage de température allant de Tlow et à Thigh, (g) faire sortir la composition de chocolat contenant des graines (SCC) de la zone de mélange (MZ).
PCT/SE2016/050554 2015-06-10 2016-06-09 Procédé de production d'un chocolat solide stable à la chaleur WO2016200326A1 (fr)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3393267A4 (fr) * 2015-12-21 2019-07-10 AAK AB (Publ) Procédé de production d'une suspension de semence
BE1026421B1 (nl) * 2018-07-02 2020-02-03 Mol Dart Bvpa Chocoladetempereermachine en werkwijze voor temperen van chocolade
CN112566501A (zh) * 2018-08-10 2021-03-26 不二制油集团控股株式会社 巧克力类及其制造方法

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Publication number Priority date Publication date Assignee Title
US5342644A (en) * 1991-07-03 1994-08-30 Van Den Bergh Foods Co., Division Of Conopco, Inc. Production of tempered confectionery
WO1998030108A2 (fr) * 1997-01-11 1998-07-16 Mars, Incorporated Procedes de fabrication de chocolats avec des agents d'ensemencement et produits ainsi fabriques
WO2001006863A1 (fr) * 1999-07-23 2001-02-01 B.V. Machinefabriek P.M. Duyvis Procede de fabrication de chocolat
WO2001095737A1 (fr) * 2000-06-14 2001-12-20 Societe Des Produits Nestle S.A. Chocolat au lait contenant de l'eau
US20020150668A1 (en) * 2001-04-12 2002-10-17 Gerhard Ridderbusch Method and apparatus for continuously treating fat-containing masses to be processed
US6894178B1 (en) * 1999-05-29 2005-05-17 Camille Bloch S.A. Method of producing seed crystal suspensions based on melted fat
WO2015033568A1 (fr) * 2013-09-06 2015-03-12 日清オイリオグループ株式会社 Chocolat
EP2868204A1 (fr) * 2012-06-27 2015-05-06 The Nisshin Oillio Group, Ltd. Chocolat, procédé pour la production de produit alimentaire recouvert de chocolat enrobé par le chocolat, et procédé pour empêcher l'augmentation de viscosité de chocolat pour l'enrobage

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5342644A (en) * 1991-07-03 1994-08-30 Van Den Bergh Foods Co., Division Of Conopco, Inc. Production of tempered confectionery
WO1998030108A2 (fr) * 1997-01-11 1998-07-16 Mars, Incorporated Procedes de fabrication de chocolats avec des agents d'ensemencement et produits ainsi fabriques
US6894178B1 (en) * 1999-05-29 2005-05-17 Camille Bloch S.A. Method of producing seed crystal suspensions based on melted fat
WO2001006863A1 (fr) * 1999-07-23 2001-02-01 B.V. Machinefabriek P.M. Duyvis Procede de fabrication de chocolat
WO2001095737A1 (fr) * 2000-06-14 2001-12-20 Societe Des Produits Nestle S.A. Chocolat au lait contenant de l'eau
US20020150668A1 (en) * 2001-04-12 2002-10-17 Gerhard Ridderbusch Method and apparatus for continuously treating fat-containing masses to be processed
EP2868204A1 (fr) * 2012-06-27 2015-05-06 The Nisshin Oillio Group, Ltd. Chocolat, procédé pour la production de produit alimentaire recouvert de chocolat enrobé par le chocolat, et procédé pour empêcher l'augmentation de viscosité de chocolat pour l'enrobage
WO2015033568A1 (fr) * 2013-09-06 2015-03-12 日清オイリオグループ株式会社 Chocolat

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3393267A4 (fr) * 2015-12-21 2019-07-10 AAK AB (Publ) Procédé de production d'une suspension de semence
BE1026421B1 (nl) * 2018-07-02 2020-02-03 Mol Dart Bvpa Chocoladetempereermachine en werkwijze voor temperen van chocolade
CN112566501A (zh) * 2018-08-10 2021-03-26 不二制油集团控股株式会社 巧克力类及其制造方法

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