WO2022008742A1 - Composition, procédé et utilisation - Google Patents

Composition, procédé et utilisation Download PDF

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Publication number
WO2022008742A1
WO2022008742A1 PCT/EP2021/069225 EP2021069225W WO2022008742A1 WO 2022008742 A1 WO2022008742 A1 WO 2022008742A1 EP 2021069225 W EP2021069225 W EP 2021069225W WO 2022008742 A1 WO2022008742 A1 WO 2022008742A1
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WO
WIPO (PCT)
Prior art keywords
composition
oil
chocolate
inclusions
lipid component
Prior art date
Application number
PCT/EP2021/069225
Other languages
English (en)
Inventor
Jamey GERMAN
Original Assignee
Societe Des Produits Nestle S.A.
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 Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Priority to AU2021303529A priority Critical patent/AU2021303529A1/en
Priority to MX2023000308A priority patent/MX2023000308A/es
Priority to EP21742122.1A priority patent/EP4178369A1/fr
Priority to BR112022027030A priority patent/BR112022027030A2/pt
Priority to CA3182502A priority patent/CA3182502A1/fr
Publication of WO2022008742A1 publication Critical patent/WO2022008742A1/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
    • A23G1/30—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
    • 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
    • A23G1/38—Cocoa butter substitutes
    • 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
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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

Definitions

  • the present invention relates to the field of chocolate confectionery compositions that comprise gas bubbles therein (commonly known as aerated chocolate).
  • Micro-aerated chocolate mass is very sensitive to any form of mechanical stress, which causes coalescence. A pressurized deposit, directly into the mould is therefore required to ensure optimal aeration quality. Until recently the focus has been to micro-aerate to low levels, primarily for cost reduction reasons.
  • the Applicant has surprisingly discovered that addition of certain ingredients improves the stability of aerated chocolate compositions. These advantages include improved stability of the matrix of aerated bubbles in the solid product and/or greater ease of removal from a mould and/or packaging. These properties make the product easier to manufacture and/or produce more desired and/or consistent organoleptic properties in the final confectionery product.
  • the invention provides for methods to prepare such micro-aerated chocolate compositions and different uses of such chocolate compositions.
  • US2018/0070598 discloses the stabilisation of foams using a combination of solid and liquid fats.
  • the foams may be added to chocolate, amongst other foodstuffs.
  • the creation of foams within this invention requires the addition of far more fats and oils than is necessary to prepare chocolate compositions that are acceptable.
  • the formation of foams in isolation as in US2018/0070598 is not comparable to the problems faced in the present invention, which relate to the specific issue of aerated chocolate composition preparation. This document does not consider the issues of stability of dark chocolate/compound nor preparation of non-dairy ingredient containing chocolate/compound.
  • WO2018054746 relates to aerated fat fillings. It does not relate to chocolate or compound. The systems are very different owing to the presence of ingredients such as cocoa mass and the difference in relative amounts of these ingredients.
  • JP2013223464 discloses using large amounts of solid-fat and oil blend derived from palm oil and hardened palm oil in aerated compositions using low amounts of cocoa butter and cocoa mass. Accordingly, the present invention provides a solution to the above problems and consumer wishes.
  • the present invention provides a chocolate composition or a compound composition that is aerated comprising an lipid component in an amount of from 0.5wt% to 10.0wt% of the composition and the lipid component is not cocoa butter, cocoa butter replacer, cocoa butter substitute or cocoa butter equivalent.
  • the lipid component is an oil at ambient conditions.
  • the lipid component is selected from the group consisting of sunflower oil, rapeseed oil, olive oil, soybean oil, hemp oil, linseed oil, safflower oil, corn oil, cottonseed oil, grape seed oil, nut oils such as hazelnut oil, walnut oil, rice bran oil, sesame oil, peanut oil, palm oil, palm kernel oil, coconut oil, and emerging seed oil crops such as 25 high oleic sunflower oil, high oleic rapeseed, high oleic palm, high oleic soybean oils & high stearin sunflower or combinations thereof.
  • the composition has an aeration degree of from 5.0% to 30.0%, preferably from 7.5% to 27.5%, from 10.0% to 25.0%, from 11.0% to 20.0% and from 12.0% to 18.0%. Most preferable, from 10.0% to 15.0%.
  • the composition of the present invention is a dark chocolate.
  • the composition substantially does not include any ingredient derived from a dairy product.
  • the present invention offers a solution to the issue of providing a stabilized aerated chocolate or compound composition without the need for non-clean label, non-consumer accepted stabilizing agents. Additionally, the present invention offers a stabilization of aerated dark chocolate, preferably containing no dairy-derived ingredients, which was traditionally difficult, with the added benefits of improved visual appearance, taste and organoleptic properties.
  • the present invention also provides the use of aeration to provide a vegan chocolate and the use of a lipid component to provide an aerated vegan chocolate or compound.
  • the compositions described as the present invention are preferably used.
  • the combination of the use of an oil and aeration provides a vegan chocolate (i.e. does not include ingredients derived from a milk products and other animal products) with an appearance and a texture that is comparable to non-vegan products and accepted by the consumer.
  • the present invention provides a chocolate composition or a compound composition that is aerated comprising a lipid component in an amount of from 0.5 wt% to 10.0 wt% of the composition and the lipid component is not cocoa butter, cocoa butter replacer, cocoa butter substitute or cocoa butter equivalent.
  • the lipid component is present in the composition in addition to fats that are generally present in chocolate, i.e. cocoa butter, cocoa butter replacer, cocoa butter substitute or cocoa butter equivalent. Accordingly, the amounts of cocoa butter, cocoa butter replacer, cocoa butter substitute or cocoa butter equivalent do not contribute to the amount of the lipid component.
  • the lipid component is an oil at ambient conditions.
  • oil has its standard definition, specifically a fat that is fluid at ambient conditions, i.e. a substance that has no fixed shape and yields to external pressure.
  • the solid fat content (SFC) of the fat blend is measured using lUPAC 2.150a at 20°C.
  • a liquid fat preferably has a solid fat content of less than 15% by weight, preferably less than 10% by weight, preferably less than 7.5% by weight, preferably 5% by weight, preferably less than 2.5% by weight and preferably less than 0.5% by weight, i.e. 0.0wt%, measured using lUPAC 2.150a at 20°C. For example, between 0.0wt% and 15wt%.
  • the lipid component is selected from the group consisting of sunflower oil, rapeseed oil, olive oil, soybean oil, linseed oil, safflower oil, corn oil, cottonseed oil, grape seed oil, nut oils such as hazelnut oil, walnut oil, macadamia nut oil, or other nut oil, peanut oil, rice bran oil, sesame oil, palm oil, palm kernel oil, coconut oil, and emerging seed oil crops such as 25 high oleic sunflower oil, high oleic rapeseed, high oleic palm, high oleic soybean oils & high stearin sunflower or combinations thereof.
  • the present invention provides a chocolate composition or a compound composition that is aerated comprising an lipid component in an amount of from 0.5wt% to 10.0wt% of the composition and the lipid component is selected from the group consisting of sunflower oil, rapeseed oil, olive oil, soybean oil, linseed oil, safflower oil, corn oil, cottonseed oil, grape seed oil, nut oils such as hazelnut oil, walnut oil, macadamia nut oil, or other nut oil, peanut oil, rice bran oil, sesame oil, palm oil, palm kernel oil, coconut oil, and emerging seed oil crops such as 25 high oleic sunflower oil, high oleic rapeseed, high oleic palm, high oleic soybean oils & high stearin sunflower or combinations thereof.
  • the lipid component is selected from the group consisting of sunflower oil, rapeseed oil, olive oil, soybean oil, linseed oil, safflower oil, corn oil, cottonseed oil, grape seed oil, nut oils such as hazelnut oil, walnut oil, macadamia nut oil, or other nut oil, rice bran oil, sesame oil, peanut oil, and emerging seed oil crops such as 25 high oleic sunflower oil, high oleic rapeseed, high oleic palm, high oleic soybean oils & high stearin sunflower or combinations thereof.
  • the lipid component is selected from the group consisting of sunflower oil, rapeseed oil, olive oil, linseed oil, safflower oil, nut oils such as hazelnut oil, walnut oil, macadamia nut oil, or other nut oil, sesame oil, peanut oil, and emerging seed oil crops such as 25 high oleic sunflower oil, high oleic rapeseed, high oleic palm, high oleic soybean oils & high stearin sunflower or combinations thereof.
  • the lipid component is selected from the group consisting of sunflower oil, rapeseed oil, olive oil, linseed oil, safflower oil, hazelnut oil, walnut oil, macadamia nut oil, sesame oil, peanut oil, 25 high oleic sunflower oil, high oleic rapeseed, high oleic palm, and high stearin sunflower or combinations thereof.
  • the lipid component is selected from the group consisting of sunflower oil, olive oil, hazelnut oil, walnut oil, macadamia nut oil, sesame oil, peanut oil, or combinations thereof.
  • the lipid component comprises sunflower oil.
  • a vegetable oil is used, more preferably an oil with a low SFA content is chosen such as high oleic sunflower oil or high oleic rapeseed oil.
  • the above liquid oils may have differing oleic acid contents.
  • sunflower oil may be (% by weight): Conventional oil or high linoleic acid: 14.0% ⁇ Oleic acid ⁇ 43.1%, Mid Oleic: 43.1% ⁇ Oleic acid ⁇ 71.8%, High oleic: 71.8% ⁇ Oleic acid ⁇ 90.7%, Ultra/Very-high oleic, 90.7 ⁇ oleic acid.
  • safflower oil conventional oil: 8.4% ⁇ Oleic acid ⁇ 21.3%; and High oleic: 70.0% ⁇ Oleic acid ⁇ 83.7%.
  • high oleic acid variants of the following oils are available, soybean oil (70.0% ⁇ Oleic acid ⁇ 90.0%), rapeseed oil (70.0% ⁇ Oleic acid ⁇ 90.0%), olive oil (70.0% ⁇ Oleic acid ⁇ 90.0%), canola (70.0% ⁇ Oleic acid ⁇ 90.0%), and algae oil (80.0% ⁇ Oleic acid ⁇ 95.0%).
  • the liquid oil may be medium-chain triglycerides, preferably triglycerides where the fatty acids have an aliphatic tail
  • the lipid component is dispersed within the fat-based continuous phase of the composition.
  • the lipid component is an inherent component of the composition, i.e. is present in the same matrix as, for example, the cocoa mass, sugar, cocoa butter etc.
  • the lipid component for the composition is not just present in a topping, filling, coating etc., i.e. the lipid component must be inherent to the composition. This does not exclude coatings, fillings, toppings etc. not including the lipid component but the composition has to include the lipid composition.
  • the composition comprises from 1.0wt% to 7.5wt% or 1.0 wt% to 7.0 wt% of the lipid component, preferably from 1.5wt% to 6.5wt%, and preferably from 2.00wt% to 6.0wt% and from 2.75wt% to 5.0wt% and from 2.00wt% to 4.00wt%.
  • the lipid component is added in combination with lecithin, preferably as a single composition.
  • the combination of lecithin and lipid component is from 0.75wt% to 12.0wt%, preferably from 1.2wt% to 8.0wt% or from 1.75wt% to 5.75wt%.
  • the use of the lipid component in the amounts claimed in combination with aeration afford 1) increased stability of aerated compositions (even for dark chocolate compositions that were previously considered unstable under aeration), 2) improved organoleptic properties over aerated chocolate, 3) provides even compositions with a dairy ingredient with a “milky” taste and 4) improved visual appearance for vegan chocolate.
  • Aerating edible fluids are advantageous.
  • One of the reasons for this is the drive for the development more permissible confectionery, combined with improved consumer perception.
  • the methods of the present invention allow aerated compositions to be produced that also allow improved vegan chocolate to be produced.
  • the invention is preferably applicable to micro-aerated products given the challenges of maintaining aeration on a non-visible scale. However, alternatively, the invention may relate to macro-aeration.
  • the gas bubbles have a mean bubble size less than or equal to 100 microns, preferably a mean bubble size £ 85 microns, preferably where the gas bubbles have a mean bubble size £ 60 microns.
  • the gas bubbles are terming macro-aeration, preferably visible to the naked eye, preferably with a mean bubble size of greater than 0.25mm, greater than 0.50mm, greater than 1.0mm and, preferably less than 5.0mm, less than 4.0mm or less than 3.0mm.
  • the composition has an aeration degree of from 5.0% to 30.0%, preferably from 7.5% to 27.5%, from 10.0% to 25.0%, from 11.0% to 20.0% and from 12.0% to 18.0%, most preferably from 10.0% to 17.5% and from 13.0% to 16.0%.
  • the aeration may be measured as follows:
  • Porosity is measured using a sampling point after aeration.
  • the weight of a defined volume of non-aerated chocolate is compared to the weight of the same volume following aeration, the % difference corresponding to the porosity level.
  • a density balance may also be used.
  • the gas used to aerate is any suitable gas, i.e. an inert gas.
  • the gas is selected from the group consisting of nitrogen, carbon dioxide, nitrous oxide and argon.
  • the gas may be air.
  • the gas is nitrogen.
  • the lipid component of the present invention it is possible to use a non-pressurised deposit without any loss of aeration stability nor aeration degree. This is highly surprising and advantageous, particularly when the chocolate or compound product contains inclusions, as loss of aeration is a key issue when incorporating inclusions.
  • plastic viscosity (PV) of the pre-aerated choco-material of the invention is measured herein according to ICA method 46 (2000) under standard conditions unless otherwise stated and more preferably is from 0.1 to 10 Pa.s. In an embodiment, this may be measured using a Haake VT550.
  • cf ac is density of aerated composition (g/cm 3 ), which is lower than the density of a non-aerated composition.
  • the d ac is less than 1.33 g/cm 3 , less than 1.30 g/cm 3 ⁇ less than 1.25 g/cm 3 , less than 1.20 g/cm 3 , less than 1.18 g/cm 3 , less than 1.15 g/cm 3 , less than 1.10 g/cm 3 .
  • the d ac is more than 1.00 g/cm 3 , more than 1.03 g/cm 3 ⁇ more than 1.05 g/cm 3 , more than 1.07 g/cm 3 , more than 1.10 g/cm 3 , more than 1.12 g/cm 3 , and more than 1.15 g/cm 3 .
  • cf ac is more than 1.00 g/cm 3 and less than 1.33 g/cm 3 .
  • the radius r of a bubble of mean size is less than 50 microns, less than 45 microns, less than 40 microns or less than 35 microns. In an embodiment, the radius r is greater than 5 microns, greater than 10 microns, greater than 20 microns and greater than 25 microns. For example, the radius r is less than 50 microns and greater than 5 microns.
  • the mean particle size diameter is twice the radius size.
  • the density is less than 1.10 g/cm 3 , less than 1.00 g/cm 3 ⁇ less than 0.95 g/cm 3 , less than 0.85 g/cm 3 , less than 0.80 g/cm 3 , less than 0.75 g/cm 3 , less than 0.70 g/cm 3 .
  • the d ac is more than 0.20 g/cm 3 , more than 0.25 g/cm 3 ⁇ more than 0.30 g/cm 3 , more than 0.35 g/cm 3 , more than 0.40 g/cm 3 , more than 0.45 g/cm 3 , and more than 0.50 g/cm 3 .
  • cf ac is more than 0.20 g/cm 3 and less than 1.10 g/cm 3 , preferably from 0.5 to 0.6 g/cm 3 .
  • Bubble size may be measured from images obtained using suitable instruments and methods known to those skilled in the art.
  • Preferred methods comprise X-ray tomography and/or confocal laser scanning microscopy (CLSM), more preferably X-ray tomography.
  • CLSM confocal laser scanning microscopy
  • the gas bubbles are produced in the aerated compositions of the invention using an aerating means comprising a machine selected from one or more of the following and/or components thereof:
  • the rotor stator mixer may comprise at least one rotor state mixing head such as those rotor stators available commercially from Haas under the trade designation Mondomix®.
  • the gas injector may be injected into a fluid where preferably the fluid has an operating pressure of from 1.25 to 30 bar, preferably from 2 to 30 bar.
  • the fluid may be transported by at least two pumps to pass an injection site being located between said pumps.
  • Advantageously, by injecting gas between two pumps the pressure at the injection site may be lower than and/or shielded from the pressure in the rest of the apparatus.
  • Inert gas may be dispersed into the fluid by injection at the injection site at high gas pressure (greater than atmospheric pressure).
  • gas pressure at the injection site may be less than or equal to 9 bar and/or the system pressure may be at least 9 bar after the injection site.
  • gas injectors may comprise those gas injectors as defined herein and/or are described in W02005/063036, the contents of which are incorporated by reference.
  • jet depositor refers to an apparatus for depositing a fluid food composition (e.g. a liquid, semi-liquid or semi -solid food) under positive pressure (i.e. pressure above ambient pressure).
  • a preferred jet depositor comprises a reciprocating valve spindle to deposit the food and/or is as described in the applicant’s patent application W02010/102716 the contents of which are hereby incorporated by reference.
  • the composition is pumped by at least two pumps to pass an injection site being located between said pumps, where the inert gas is dispersed into the composition by injection at the injection site at high gas pressure, more usefully the gas pressure being greater than or equal to 9 bar.
  • the aerating means used herein comprises an apparatus where the gas is injected into the composition in between at least one pump, preferably at least two pumps, usefully at a pressure of from 2 to 30 bar, more usefully from 4 to 15 bar, even more usefully from 6 to 12 bar, most usefully from 8 to 11 bar, for example 9 bar or 10 bar.
  • gas injectors such as that described in W02005/063036 injectors offers several advantages. Firstly, the gas injection is effectively isolated from any pressure fluctuations occurring in the rest of the system. This gives a more stable gas flow into the product. Secondly, these injectors can optionally operate at higher pressures compared to conventional rotor stator systems (9 bar is a typical operating pressure for a W02005/063036 injector compared to 6 bar typical operating pressure for a mixer using a rotor stator mixing head such as a Mondomix® mixer). When a gas injector is attached to a jet depositor, this is additionally useful as higher flow rates can be delivered with consequent faster line speeds. Thirdly, the whole system is fully pressurized up to the point of deposit. This results in significant advantages described herein such as optimising final aeration quality and reducing the opportunity for bubble coalescence.
  • the gas is dispersed into a food composition, preferably a molten chocolate product, at a volume flow rate of from greater than 0.25 l/min, preferably greater than 0.4 l/min, preferably greater than 0.6 l/min and more preferably greater than 0.7 l/min.
  • the volume flow rate is less than 1.5 l/min, preferably less than 1.25 l/min or less than 1.0 l/min. Accordingly, in an embodiment of the present invention, the volume flow rate is between 0.25 l/min and 1.5 l/min.
  • the gas is dispersed into a liquid food composition, preferably a molten chocolate product, the gas is dispersed into the composition when the composition is at a temperature of from 26 to 33°C, more usefully from 28 to 32°C, most preferably from 29 to 31°C.
  • the throughput of the liquid may be controlled as appropriate, for example between 25 kg/hr to 500 kg/hr or indeed between 1000kg/hr to 4500kg/hr.
  • the gas flow rate and other process parameters may be controlled as appropriate to yield the desired product.
  • the composition of the present invention includes inclusions. This is preferably done by the method set out below.
  • a process for preparing a composition having inclusions dispersed therein comprising the steps of: a) providing an apparatus for dosing edible inclusions, the apparatus comprising a positive-displacement pump and the apparatus is capable of operating under pressure; b) feeding inclusions into the positive-displacement pump; c) feeding fluid aerated food composition into the positive-displacement pump down stream of the inclusions; and d) blending the inclusions with the fluid aerated food composition in the positive- displacement pump to form an aerated food composition having inclusions dispersed therein.
  • a process for preparing an aerated food composition having inclusions dispersed therein where the process is for preparing a moulded aerated, preferably micro- aerated, chocolate-composition having inclusions dispersed therein, the process comprising the steps of a) providing an apparatus for dosing edible inclusions, the apparatus comprising a positive- displacement pump and the apparatus is capable of operating under pressure; b) feeding inclusions into the positive-displacement pump; c) feeding an aerated fluid chocolate-composition into the positive-displacement pump down-stream of the inclusions; d) blending the inclusions with the aerated fluid chocolate-composition in the positive- displacement pump to form an aerated chocolate-composition having inclusions dispersed therein; e) depositing the aerated fluid chocolate-composition into moulds; f) solidifying the moulded composition from depositing step e); and g) demoulding a solid moulded product from solidification step f) to obtain
  • the present inventions provide a food composition obtained by a process of the present invention, the food composition having inclusions dispersed therein, preferably which comprises micro-aerated gas bubbles therein having a mean size of less than 100 microns, preferably which has inclusions substantially homogenously dispersed therein, preferably which is a confectionery product or preferably which is a moulded product.
  • the present invention enables the provision of aerated products with inclusions where the incorporation of the inclusions does not destabilize the aeration of the product, particularly if using a non-pressurised deposit. Additionally, very preferably for where the aeration is micro-aeration, the process of the present invention enables the provision of a product including inclusions without the incorporation of an undue amount unwanted air bubbles, i.e. substantially no incorporation.
  • the product advantages of this process are:
  • inclusions are well mixed into the food composition mass, meaning the risk of visible uncoated inclusions is avoided (on the back of chocolate bars, for example) Inclusions will be better distributed within the food composition, it removes the need for a portion of the food composition to be deposited first before the inclusions were deposited and again after inclusion depositing finished, meaning that the first and last portions have a lower % of inclusions.
  • inclusion denotes an edible body and/or particle of distinct composition which is embedded (or capable of being embedded) wholly or partially in a food composition. Inclusions are often used to provide contrasting texture, hardness, visual appearance and/or flavour to the material in which they are embedded thus a unique eating and sensory experience to the consumer consuming the product. Typically, more than one inclusion will be incorporated in single portion of the food composition that comprises inclusions. It can be desirable in many products for inclusions to be dispersed as evenly as possible within the product (or within a sub-set of the product such as in a layer or filling thereof) so each mouthful of the product provides a consistent eating experience.
  • the positive-displacement pump is a rotary pump, a reciprocating pump or a linear pump.
  • the nature of the positive displacement pump is preferably determined by its ability to maintain the pressure of the system in contrast to other mixing apparatus.
  • the rotary pump is preferably a rotary vane pump, preferably a flexible vane or sliding vane pump.
  • a rotary vane pump preferably comprises a rotor encased in a housing and at least one vane, wherein when the rotor rotates the vanes trap fluid drawing fluid through the pump.
  • the reciprocating pump is a piston pump or a plunger pump.
  • the vane pump comprises at least two vanes, at least three vanes, at least four vanes or at least five vanes. In a preferred embodiment, the vane pump comprises less than or equal to 20 vanes, less than or equal to 15 vanes or less than or equal to 10 vanes. In a preferred embodiment, the vane pump comprises between 1 and 10 vanes. In a preferred embodiment, the use of more vanes provides an improvement in the pressure maintenance. In a preferred embodiment, the use of 3 or more vanes provides an optimum in maintaining the pressure in the pump.
  • the volume between the vanes moves from a pressurised to a non-pressurised state whilst rotating.
  • the vanes are used to provide a constant seal between the wall of the pump and the tip of the vane. This is entirely different from pumps that us a valve arrangement (either opened or closed), for example, those of WO2015165926.
  • the reciprocating pump comprises at least two pistons or plungers, at least three pistons or plungers, at least four pistons or plungers or at least five pistons or plungers.
  • the pump comprises less than or equal to 20 pistons or plungers, less than or equal to 15 pistons or plungers or less than or equal to 10 pistons or plungers.
  • the pump comprises between 1 and 10 pistons or plungers.
  • the use of more pistons or plungers provides an improvement in the pressure maintenance.
  • the use of 3 or more pistons or plungers provides an optimum in maintaining the pressure in the pump.
  • the above reciprocating pump comprises plungers or pistons that rotate when depositing the inclusions in order to maintain pressure.
  • a potential pump is available from Gram Equipment A/S under IF ingredient feeders.
  • the gaps between the vanes, for example, and the piston/plunger chambers are termed cavities.
  • the cavities are evenly distributed around the rotor. The size of the cavities can be determined based on the size of the inclusions.
  • the speed of the pump i.e. the rate of inclusion incorporation
  • this is dependent on the throughput capacity of the pump.
  • the pump operates at a speed of between 0.0167Hz and 3.33Hz, preferably between 0.0833Hz and 1.67Hz. In a preferred embodiment, these speeds relate to the rate of rotation of the rotor and/or cavities.
  • the pump operates at a speed of between 1 Hz and 100Hz, preferably between 10Hz and 75Hz, and more preferably between 20Hz and 60Hz or between 25Hz and 50Hz.
  • the pump operates at a speed of between 5rpm and 100rpm, preferably between 10rpm and 75rpm or between 20rpm and 65rpm.
  • the inclusions are fed between vanes of the pump, wherein the vanes retract when the inclusions reach the fluid aerated food composition or wherein the inclusions are fed into a chamber of a piston or plunger pump and the piston or pump deposits the inclusions into the aerated food composition.
  • the pumps used in the present invention have been previously used in the field of ice-cream inclusion deposition.
  • ambient foodstuffs preferably fat-based food compositions, preferably chocolate and/or compound
  • ice-cream ice crystal foam versus aeration in a fat-based matrix
  • sugar-dissolved in ice cream versus chocolate being a suspension of sugar and other particles
  • the use of such pumps has not previously been envisaged for use in depositing inclusions in aerated chocolate-products and would not be considered to be an obvious modification of prior art processes.
  • frozen ice cream is a relatively stable foam and is certainly a far more stable product than aerated chocolate. It is possible to manually mix inclusions into ice cream by hand without substantially destroying the aeration quality. This is not possible with aerated chocolate. Accordingly, the two materials are not comparable and it would be understood that production processes would not be inter-changeable between the two products.
  • the inclusions are fed into the pump via an entry port at the top of the pump.
  • the inclusions are fed into the pump.
  • particular introductions methods may be chosen dependent on the inclusion being added. For instance, for powders a twin screw feeder may be used.
  • the inclusion feed operates at a speed of between 1 Hz and 150Hz, preferably between 10Hz and 125Hz and more preferably between 20Hz and 100Hz or between 40Hz and 90Hz.
  • the pump operates at a speed of between 5rpm and lOOrpm, preferably between 10rpm and 80rpm or between 20rpm and 65rpm.
  • the pressure at the entry port is ambient pressure, e.g. atmospheric pressure, 1.0 bar.
  • an additional vacuum pump at the entry may be utilized to maintain the necessary pressure for the aerated food composition.
  • a pump is particularly beneficial when larger inclusions or the inclusions are highly porous (for example extruded rice crispies) are used, i.e. the use of a vacuum pump reduces the amount of atmospheric air incorporated.
  • the feed stream of the aerated food composition is under pressure of between 1.10 and 20 bar, preferably between 1.25 and 20 bar, preferably between 1.5 and 15.0 bar or preferably between 1.2 and 10.0 bar (for example, between 1.1 and 5.0 bar or between 1.5 and 3.5 bar).
  • the positive displacement pump has a pressure gradient across the pump, wherein preferably the number of vanes or plunger/piston and/or pump speed enables the maintenance of the pressure despite the incorporation of inclusions.
  • the above is important as it enables the maintenance of degree of the aeration of the food composition.
  • an additional mixer preferably an inline mixer i.e. placed at the outlet of the positive-displacement pump, is used to provide an additional homogenization step.
  • the mixer preferably an inline mixer operates, at a speed of between 1 and 100 RPM.
  • the mixer may be a dynamic mixer.
  • compositions of the invention comprise the inclusions at between 1.0 wt% and 45.0wt% relative to the amount of the composition, between 1.0 wt% and 40.0 wt%, between 1.0 wt% and 35.0 wt%, between 1.0 wt% and 30.0 wt%, preferably between 2.0 wt% and 25.0 wt%, between 3.0 wt% and 20.0 wt%, between 5.0 wt% and 16 wt%, or between 8.0 wt% and 16.0wt%.
  • the composition of the invention is 100g, inclusions may be present between 1g and 45g to give a total weight of between 101 g and 145g, i.e. in the embodiments of the invention that define the weight amounts of the various inherent ingredients in the compositions the inclusions do not form part of this calculation.
  • Preferred inclusions have an average size from 1 to 50 mm, from 2 to 40 mm, from 3 to 25 mm or from 5 to 10 mm or from 2 to 6 mm.
  • the aerated food composition of the invention comprise inclusions with an average diameter greater than 2 mm, for example inclusions which are retained by a sieve with a 2 mm opening.
  • the inclusions may have a diameter ranging from 2 mm to 22.6 mm, for example inclusions, which pass through a sieve with an opening of 22.6 mm but are retained by a sieve with a 2 mm opening.
  • the inclusions may have a diameter ranging from 2.83 mm to 11.2 mm, for example inclusions, which pass through a sieve with an opening of 11.2 mm but are retained by a sieve with a 2.83 mm opening.
  • the inclusions are in the form of a powder, preferably the powder may be selected from cocoa powder, fruit powder, and/or dairy powder.
  • the powder has a particle size, d50 (preferably a diameter where 50% of the mass of the particles in the sample have a diameter below that value), preferably in the range of 10 to 200 microns, preferably 20 to 80 microns or 20 to 150 microns. For example, 10 to 100 microns, 25 to 100 microns or 35 to 80 microns or 10 to 40 microns.
  • laser diffraction is used to measure the particle size, d50 using a Malvern Mastersizer 2000, Method Scirocco 2000 dry attachment, Fraunhofer scattering theory.
  • the inclusions are distributed substantially homogenously (evenly and uniformly) initially within fluid composition in the process of the invention.
  • the inclusions are distributed in a predetermined pattern (which may not be homogenous) within the fluid composition in the process of the invention where the pattern is for example aesthetically pleasing to the end consumer.
  • the preferred method of the present invention relates to an even and uniform distribution throughout a product.
  • the inclusions comprise any of the following non-limiting list (more conveniently selected from the group consisting of): fruits or fruit pieces which may comprise: hard fruits (e.g. nuts such as hazelnuts, almonds, brazil nuts, cashew nuts, peanuts, pecans and/or similar); soft fruits (e.g. raisins, cranberries, blueberries, blackcurrant, apples, pear, orange, apricot and/or similar); and/or freeze-dried fruit pieces, candied fruit and/or alcohol-soaked fruit, preferred soft fruits are dried fruits; crispy inclusions (e.g.
  • caramel coffee, biscuits, wafer, etc.
  • herbs for example chives, dill, coriander, parsley
  • cereals for example puffed rice, puffed wheat, extruded cereal pieces
  • chocolate or choco material for example chocolate vermicelli, chocolate shapes
  • sugar confectionery for example cinder toffee pieces, toffee, fudge, caramel, fondant pieces, jelly pieces marshmallow, sugar-panned centres such as those available commercially from Nestle under the trademark mini SMARTIES®) and/or any suitable mixtures and/or combinations thereof.
  • the inclusions selected are a mixture of a plurality of different inclusions, where each inclusion has a similar size (usefully within 20%, more usefully ⁇ 10%, most usefully ⁇ 5% of the average size of the mixture) so the size range of the inclusion mixture is narrow, more preferably the size of each inclusion is substantially the same. This allows the geometry and size of the nozzle to be more closely match to the size distribution of the inclusions used.
  • the inclusions may be fed separately into the same positive displacement pump or more than one displacement pump (e.g. a different pump is used to mix each different inclusion and the chocolate feeds are deposited separately into the same mould).
  • the inclusions selected are the same and not a mixture of different inclusions so the size of the inclusions are substantially the same.
  • top and bottom referring to a product may be interchangeable and depend for example how the product is formed and its orientation under gravity.
  • the top of a product in use or when packed may be the bottom of the product when formed in a mould during production.
  • substantially horizontal refers to a plane through an axis of the product which during storage, transport and display of the product in store is likely to be held substantially horizontal, e.g. where the product is stored flat on a largely (preferably exactly) horizontal surface.
  • substantially horizontal surface is typically parallel to the major plane of the product, for example the flat bottom side of large area of a filled chocolate tablet.
  • substantially vertical refers to lines or planes which are substantially perpendicular (preferably perpendicular) to a substantially horizontal (preferably exactly horizontal) line or plane as defined herein.
  • Preferred substantially vertical orientation is vertical, especially aligned with the direction of gravity in the typical position of the product in storage, transport and/or display.
  • composition such as ‘confectionery composition’ and ‘confectionery product’
  • product may be used interchangeably herein unless the context clearly indicates otherwise, the difference between them being generally that a product is in a final or almost final form ready or acceptable to be commercialized and eaten by an end consumer and is typically sold under a brand name.
  • a product may have a plurality of different domains and textures of which a composition may comprise only one part.
  • a composition (which may also be a product) may also be a component and/or ingredient used to prepare a product.
  • composition of the invention comprises chocolate or compound, more usefully chocolate, most usefully dark and/or milk chocolate, for example dark chocolate such as a moulded dark chocolate tablet (optionally with inclusions and/or fillings therein).
  • compositions of the invention may usefully be chocolate products (as defined herein), more usefully be chocolate or a chocolate compound.
  • compositions of the invention that comprises a cocoa solids content of from 25% to 35% by weight together with a milk ingredient (such as milk powder) may be informally referred to herein as ‘milk chocolate’ (which term also encompasses other analogous chocolate products, with similar amounts of cocoa solids or replacements therefor).
  • milk chocolate which term also encompasses other analogous chocolate products, with similar amounts of cocoa solids or replacements therefor
  • compositions of the invention that comprises a cocoa solids content of more than 35% by weight up to 100% (i.e. pure cocoa solids) may be informally referred to herein as ‘dark chocolate’ (which term also encompasses other analogous chocolate products, with similar amounts of cocoa solids or replacements therefor).
  • chocolate denotes any product (and/or component thereof if it would be a product) that meets a legal definition of chocolate in any jurisdiction and also include product (and/or component thereof) in which all or part of the cocoa butter (CB) is replaced by cocoa butter equivalents (CBE) and/or cocoa butter replacers (CBR).
  • CBD cocoa butter equivalents
  • CBR cocoa butter replacers
  • cocoa solids which include cocoa liquor/mass, cocoa butter and cocoa powder
  • cocoa solids which include cocoa liquor/mass, cocoa butter and cocoa powder
  • chocolate product denote chocolate, compound and other related materials that comprise cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter replacers (CBR) and/or cocoa butter substitutes (CBS).
  • CBD cocoa butter
  • CBE cocoa butter equivalents
  • CBR cocoa butter replacers
  • CBS cocoa butter substitutes
  • chocolate product includes products that are based on chocolate and/or chocolate analogues, and thus for example may be based on dark, milk or white chocolate.
  • any one chocolate product may be used to replace any other chocolate product and neither the term chocolate nor compound should be considered as limiting the scope of the invention to a specific type of chocolate product.
  • Preferred chocolate product comprises chocolate and/or compound, more preferred chocolate product comprises chocolate, most preferred chocolate product comprises chocolate as legally defined in a major jurisdiction (such as Brazil, EU and/or US).
  • the chocolate product of the invention may be used to mould a tablet and/or bar, to coat confectionery items and/or to prepare more complex confectionery products.
  • the cocoa butter (CB) may be replaced by fats from other sources.
  • Such products may generally comprise one or more fat(s) selected from the group consisting of: lauric fat(s) (e.g. cocoa butter substitute (CBS) obtained from the kernel of the fruit of palm trees); non-lauric vegetable fat(s) (e.g. those based on palm or other specialty fats); cocoa butter replacer(s) (CBR); cocoa butter equivalent(s) (CBE) and/or any suitable mixture(s) thereof.
  • Some CBE, CBR and especially CBS may contain primarily saturated fats and very low levels of unsaturated omega three and omega six fatty acids (with health benefits). Thus, in one embodiment in chocolate product confectionery of the invention such types of fat are less preferred than CB.
  • the composition substantially does not include any ingredient derived from a dairy product.
  • the dairy product is not derived from milk.
  • the ingredient not present is any ingredient in the group milk powder (skimmed or full fat), butter/milk fat, lactose and milk proteins (e.g. whey protein isolate) and combinations thereof.
  • the composition comprises from 20wt% to 90wt% or from 30.0wt% to 80.0wt% of cocoa mass, preferably from 35.0wt% to 75wt% or from 40.0wt% to 70wt%.
  • the composition comprises from 5.0wt% to 65.0wt% of sugar, preferably from 10.0wt% to 60.0wt%, or from 15.0wt% to 58.0wt%.
  • the sugar is sucrose, fructose, glucose, dextrose, galactose, allulose, maltose, high dextrose equivalent hydrolysed starch syrup, xylose, and combinations thereof.
  • the sugar used within the invention may be selected from the group consisting of sucrose, fructose, glucose, dextrose, galactose, allulose, maltose, high dextrose equivalent hydrolysed starch syrup, xylose, and any combinations thereof.
  • the sugar is sucrose.
  • the fat content of the confectionery product is greater than 15% by weight of the confectionery product, greater than 20%, or greater than 25%. In a preferred embodiment, fat content of the fat based confectionery product is less than 45% of the confectionery product, less than 40%, less than 35% or less than 30%. For example, between 15wt% and 45wt%, preferably 20wt% and 35wt% and most preferably between 21.0wt% and 29.5wt% and 22.0wt% and 29.0wt%.
  • a preferred composition of the invention comprises from 20wt% to 90wt% cocoa mass, 5.0wt% to 65.0wt% of sugar and has a fat content between 15wt% and 45wt%.
  • a composition of the invention comprises from 30wt% to 80wt% cocoa mass, 10.0wt% to 60.0wt% of sugar and has a fat content between 25wt% and 35wt%.
  • the above fat contents specifically the most preferred ranges, provide a balance of deposition ease and aeration stability that is not provided by compositions not containing the lipid component of the present invention.
  • the fat content is provided by the cocoa mass, cocoa butter, lecithin and lipid component, in a preferred embodiment the fat content is provided only by these ingredients.
  • the composition comprises cocoa butter in an amount of from 0.0wt% to 25.0wt%, preferably from 1.0wt% to 20.0wt%, from 3.0wt% to 15.0wt% or from 3.5wt% to 10.0wt%.
  • the chocolate product composition comprises:
  • the chocolate product composition comprises:
  • the chocolate product composition comprises:
  • the cocoa butter may be replaced partially or totally with CBE, CBR and/or CBS.
  • a preferred embodiment of the invention is a composition comprising: from 0.5 wt% to 10.0 wt% of the lipid component, from 30.0wt% to 60.0wt% of cocoa mass, from 20.0wt% to 65wt% of sugar, from 1.0wt% to 10wt% of cocoa butter, and from 0.0-0.6% of lecithin.
  • the above composition comprises from 90.0wt% to 100.0wt% of the combination of the lipid component, cocoa mass, sugar, cocoa butter and lecithin, preferably from 95.0wt% to 100.0wt%, preferably 100.0wt%.
  • the confectionery material of the present invention may contain a bulking agent.
  • the term bulking agent as used herein refers to as is conventionally understood a food additive that increases food volume or weight without impacting the utility or functionality of a food.
  • the bulking agents for use in the present invention are low or non-calorific additives, which impart bulk and provide advantageously healthier alternatives to for example sugar.
  • bulking agents may be used to partially or completely replace high-caloric ingredients, such as sugar to prepare an edible formulation with a reduction in calories. Additionally, the bulking agents are useful as a source of soluble fibre to be incorporated into foods and, unlike sugar, are non-cariogenic.
  • the bulking agent may be selected from the group consisting of polyols (sugar alcohols for example isomalt, sorbitol maltitol, mannitol, xylitol, erythritol and hydrogenated starch hydrolysates) guar gum, psyllium husk, carnuba wax, glycerin, beta glucan, polysaccharides (such as starch or pectin for example), dietary fibres (including both insoluble and soluble fibres) , polydextrose, methylcellulose, maltodextrins, inulin, milk powder (for example skimmed milk powder) (this different from the milk powder described above), whey, demineralised whey powder, dextrins such as soluble wheat or corn dextrin (for example Nutriose®), soluble fibre such as Promitor® and any combination thereof.
  • polyols sucgar alcohols for example isomalt, sorbitol malti
  • typical bulking agents used in vegan confectionery products may be used, for example, cereal powders/flours, e.g. rice and cereal oats.
  • the bulking agent may be selected from the group consisting of maltodextrins, milk powder (for example skimmed milk powder (SMP)), demineralised whey powder (DWP), soluble wheat or corn dextrin (for example Nutriose®), polydextrose, soluble fibre such as Promitor® and any combinations thereof.
  • milk powder for example skimmed milk powder (SMP)
  • demineralised whey powder DWP
  • soluble wheat or corn dextrin for example Nutriose®
  • polydextrose for example Nutriose®
  • soluble fibre such as Promitor® and any combinations thereof.
  • milk- derived products are not used.
  • amorphous sucrose may be present.
  • the amorphous sucrose is in the form of amorphous particles comprising sucrose, a bulking agent and optionally a surfactant.
  • the amorphous particles of WO2017093309 or WO2017093309, herein incorporated by reference may also be included in the fat based confectionery.
  • a bulking agent is not present, e.g. substantially not present, in the confectionery compositions.
  • the confectionery material is prepared according to conventional confectionery making processes as will be well known and obvious to a person skilled in the art.
  • the present invention provides a method of manufacturing a composition described above, the method comprising mixing the lipid component described above with fat and optionally ingredients selected from the group consisting of cocoa liquor/mass, crystalline sugar, lecithin and combinations of these; refining the resulting mixture to reduce the particle size of the components; and mixing the refined mixture with further fat and optionally lecithin and liquefying.
  • the fat may for example be cocoa butter, cocoa butter equivalent or cocoa butter replacer.
  • the fat may be cocoa butter.
  • Some or all of the milk powder, cocoa liquor and crystalline sugar may be replaced by chocolate crumb.
  • the liquefaction is carried out by conventional means well known to a person skilled in the art and refers to conching, a standard process in chocolate manufacture. In a preferred embodiment, 15% to 30% of the total fat present after liquefying is used in the final step.
  • the chocolate composition of the present invention may be refined using known equipment as applicable.
  • the chocolate is refined to ensure a non-grainy texture.
  • the refining may be carried out to achieve a particle size (D90 measured by a Malvern Mastersizer 3000) of less than 50 microns, preferably between 15 microns and 35 microns.
  • the traditional conching and tempering processes are used to prepare the chocolate.
  • the example apparatus comprises a fixed volume chamber for receiving the food composition under a positive pressure, the chamber being defined by chamber walls, one of the chamber walls being provided with an outlet orifice for depositing the food composition, the outlet orifice being provided with a first sealing surface.
  • the apparatus also comprises a valve spindle arranged for reciprocating movement within the chamber, the length direction of the valve spindle extending substantially perpendicular to the chamber wall in which the outlet orifice is provided, a first end of the valve spindle being provided with a second sealing surface.
  • the second sealing surface of the valve spindle is arranged for abutting the first sealing surface of the outlet orifice to thereby close the outlet orifice.
  • This apparatus may be used in a process and/or comprise part of an apparatus of the present invention and/or be operated in line with an apparatus of the present invention to provide the fluid composition to the outer orifice of a nozzle of the invention as described herein.
  • the example apparatus for depositing a liquid, semi-liquid or semi-solid food composition comprises a fixed volume chamber for receiving the food composition under a positive pressure in the range of 4 to 12 bars, for example 4 to 6 bars, optionally such food composition having already been aerated (e.g. by gas injection or mixing) before being transported to the chamber.
  • the chamber may optionally further comprise an aerating means (e.g. means to inject gas into the liquid optionally under high pressure) to aerate or further aeration the liquid content.
  • This apparatus is also referred to herein as a depositor and in a depositor of the present invention (which may optionally also be an aerator) comprises at least one nozzle of and/or capable of being used in a process of the present invention in conjunction with one or more of the other apparatus features described below.
  • the chamber is provided with an inlet and an outlet for supplying the food composition to the chamber from a pump and suitable pumps and supply lines will be apparent to those skilled in the art.
  • the pump is configured to supply the food composition to the chamber at a rate of, for example, approximately 125% of the intended depositing rate.
  • Sidewalls of the chamber may be are provided as a unitary body formed of, for example, a stainless steel casting.
  • Bottom and top walls of the chamber which are substantially flat, may be formed of, for example, stainless steel plates bolted and sealed to the sidewalls.
  • the bottom wall of the chamber may be provided with a plurality of apertures having a two dimensional arrangement for producing a desired depositing pattern, for example a two dimensional arrangement of apertures may be provided in a regular row and column array of say 64 apertures. Other arrangements are, however, possible.
  • a nozzle is fitted into each of the apertures and defines an outlet orifice through which the food composition is deposited.
  • An inside surface of the nozzle may be provided with a conical surface, which surface serves as a first sealing surface.
  • the apparatus may also comprise a plurality of valve spindles associated with respective outlet orifices and a plurality of linear pneumatic actuators associated with respective valve spindles.
  • Each valve spindle may be in the form of an elongate circular rod, or needle.
  • a first (lower) end of the spindle may be provided with a conical surface which serves as a second sealing surface and is adapted for making sealing contact with the first sealing surface of a respective nozzle, as described above.
  • the valve spindle may have a length slightly less than the internal height of the chamber (measured across the inner surfaces of the bottom and top plates of the chamber).
  • a second (upper) end of the valve spindle may be attached to a respective actuator which is itself attached to the top plate of the chamber. The actuator may be attached to the top plate of the chamber such that it can be accessed for repair or replacement without significant disassembly of the apparatus.
  • the actuators and valve spindles may be arranged with their axes perpendicular to the bottom and top plates such that the actuators can be operated to longitudinally displace the valve spindles relative to the chamber walls with reciprocating movement.
  • the valve spindles may be arranged such that, with the valve spindles in their upper position, the outlet orifices are open so the food composition is deposited. With the valve spindles in their lower position, the sealing surfaces of the nozzle components and the valve spindles may be in sealing contact to thereby close the outlet orifices and prevent the flow of the food composition.
  • the actuators may be operated independently so that the flow of food composition can be varied between different outlet orifices, with a selectable number of the outlet orifices being open at any one time.
  • the actuators may be each connected to a pneumatic circuit (not shown) for providing linear movement and a controller (not shown) for controlling the pneumatic circuits.
  • a pneumatic circuit (not shown) for providing linear movement
  • a controller (not shown) for controlling the pneumatic circuits.
  • Suitable pneumatic circuits will be known to those skilled in the art.
  • Suitable controllers include programmable logic controllers and suitably programmed computers.
  • the controller may be arranged to control the actuators to independently open and close the respective outlet orifices for starting and stopping the deposition of the food composition.
  • the flow rate of the food composition through the outlet orifices may be controlled by opening and closing the outlet orifices in a cycle having a frequency of at least 2 Hz, and by varying the proportion of the cycle time in which the outlet orifice is open (i.e. varying the mark-space ratio).
  • the flow rate of the food composition through the outlet orifices may also depend, at least in part, on the pressure of the food composition in the chamber.
  • the controller may therefore be provided with the output from a pressure sensor (not shown), which measures the pressure in the chamber.
  • the controller may control the actuators based on the sensed pressure.
  • the actuators may alternatively be other types of actuator, such as moving coil electrical actuators.
  • Moving coil electrical actuators may be capable of accurate positional control so that the flow rate of the food composition through the outlet orifices can be varied by adjusting the linear position of the valve spindles.
  • the apparatus may be provided with a spreader plate attached to the bottom plate.
  • the spreader plate may connect the outlet orifices to a larger plurality of spreader plate outlets.
  • the spreader plate outlets may be provided with a pressure operated valve, the pressure operated valve being arranged to close when a pressure drops below a predetermined pressure greater than atmospheric pressure.
  • the apparatus may be arranged in an intermittent motion (indexed) food composition moulding line. When the line is stationary, the apparatus may be moved over a mould cavity at high speed to fill the mould cavity with the food composition.
  • piston or rotary valve depositors may be used, for example, those supplied by Buhler-Bindler or Knobel.
  • the nozzle for deposition must be of sufficient size to allow the inclusions defined above to pass through.
  • the depositor is capable of being placed under pressure to maintain aeration in the product.
  • the degree of pressure is defined above for the vane pump.
  • Commercially available pressurized depositors are available from Wymbs Engineering (MK2) and Haas, Depositing Systems.
  • an advantage of the method of the present invention is that even when the depositor is unpressurised and low density inclusions (e.g. rice crispies) are used, the use of the positive displacement pump and optionally the additional mixer ensures that the inclusions do not rise to the top of the product in the mould (e.g. on the back of a chocolate bar - see examples).
  • the present invention offers a simplified and improved distribution across a broader range of inclusions than density and viscosity matching solutions, i.e. the present invention offers improvements in reduction of migration of even low density inclusions.
  • a further advantage is that the present invention does not have separation issues in the depositor hopper. This means that it is not necessary to use an agitator (as for non-aerated products) which would destabilize the aeration. Therefore, the density matching or viscosity increase (more likely to be the case for low density inclusions, e.g. rice cripies) enables the use of a non-pressurised depositor because there is not the need for constant agitation.
  • the present invention Whilst specific dual channel nozzle deposition methods may offer a maintenance of aeration quality, the present invention provides a more even distribution of inclusions and more accurate dosing. It is also a more robust process industrially.
  • the expression “food-grade” when referring to a material herein denotes that the material is permitted to be in contact with foodstuffs suitable for human consumption as defined under the relevant local legislation (also referred to herein as “suitable for food contact”).
  • suitable for food contact include the EU Regulation 1935/2004, entitled “Framework Regulation on materials and articles intended to come into contact with food” and EU regulation 2023/2006, entitled “Good Manufacturing Practice for materials and articles intended to come in contact with food”.
  • EU Regulations 10/2011 on food contact with plastic materials (as amended by 2015/174, 202/2014, 1183/2012, 1183/2012, 1282/2011, 321/2011, 284/2011); 450/2009 on food contact with active and intelligent materials; 282/2008 on food contact with recycled plastic materials; 42/2007/42 on food contact with regenerated cellulose film; 1895/2005 on restrictions of food contact with certain epoxy materials; and EU Directives 500/1984 on national law of food contact with ceramic articles; and 11/1993 on release of N-nitrosamines and N-nitrosatable substances.
  • food-grade material denotes that said material is compliant with the aforementioned EU Regulations and Directives on suitability for food contact and preferably such food-grade materials will also those materials that will continue to be compliant with any updated rules and lists of materials issued under these and/or related EU Regulations or Directives.
  • standard conditions for measuring if a fat is liquid or solid means, atmospheric pressure, a relative humidity of 50% ⁇ 5%, ambient temperature (22°C ⁇ 2°) and an air flow of less than or equal to 0.1 m/s. Unless otherwise indicated all the tests herein are carried out under standard conditions as defined herein.
  • boundary value is included in the value for each parameter unless stated otherwise, i.e. “less than” means “less than and including” and “greater than” means “greater than and including” but “less than and not including” means the boundary value is not included. It will also be understood that all combinations of preferred and/or intermediate minimum and maximum boundary values of the parameters described herein in various embodiments of the invention may also be used to define alternative ranges for each parameter for various other embodiments and/or preferences of the invention whether or not the combination of such values has been specifically disclosed herein.
  • the total sum of any quantities expressed herein as percentages cannot (allowing for rounding errors) exceed 100%.
  • the sum of all components of which the composition of the invention (or part(s) thereof) comprises may, when expressed as a weight (or other) percentage of the composition (or the same part(s) thereof), total 100% allowing for rounding errors.
  • the sum of the percentage for each of such components may be less than 100% to allow a certain percentage for additional amount(s) of any additional component(s) that may not be explicitly described herein.
  • substantially may refer to a quantity or entity to imply a large amount or proportion thereof. Where it is relevant in the context in which it is used "substantially” can be understood to mean quantitatively (in relation to whatever quantity or entity to which it refers in the context of the description) there comprises an proportion of at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, especially at least 98%, for example about 100% of the relevant whole.
  • substantially-free By analogy the term “substantially-free”, “substantially not” or “free” may similarly denote that quantity or entity to which it refers comprises no more than 20%, preferably no more than 15%, more preferably no more than 10%, most preferably no more than 5%, especially no more than 2%, for example about 0% of the relevant whole.
  • Example 3 Prior to cooling, when vibrating the bars flat, no bubbles could be seen bursting on the back of the Example bars. In particular, Example 3 was particularly stable and no coalescence was evident irrespective of degree of vibration.
  • the Example compositions could be processed (tempered and deposited) without significant high tempering pressures, temperatures or depositing conditions (e.g. highly accurate depositing - distribution across mould).
  • Reference 1 required significant vibration needed to ensure an even distribution and the high viscosity lead to high pressures in the temperer and associated challenges. Aeration stability was lower than the Examples (but better than Ref 2 - 4, due to the higher viscosity of the product)
  • Reference 2 was not stable under vibration.
  • Reference 3 was even more unstable than Reference 2.
  • Reference 4 showed the lowest aeration stability and even a slight vibration caused loss of aeration and coalescence.
  • the sunflower oil containing is slightly lighter assessed by the naked eye, suggesting a maintenance of a finer bubble size distribution.
  • the addition of the sunflower oil is considered to provide added resistance to coalescence.
  • the present invention provides aeration stability for compositions that are not generally receptive to aeration, without any increase in deposition difficulty.
  • Example 3 was assessed by a sensory panel and the combination of aeration, aeration stability and lipid component afforded organoleptic properties, visual appearance and taste comparable to a chocolate that contained a dairy product.
  • the invention provides a control of bubble distribution leading to a lower mean and narrower standard deviation as compared to the reference samples. Hence, the present invention enables stabilsation microaerated bubbles.

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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)
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  • Confectionery (AREA)
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Abstract

La présente invention concerne un procédé de production d'une composition de chocolat ou de composé aéré, qui est de préférence du végan.
PCT/EP2021/069225 2020-07-10 2021-07-09 Composition, procédé et utilisation WO2022008742A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
AU2021303529A AU2021303529A1 (en) 2020-07-10 2021-07-09 Composition, process and use
MX2023000308A MX2023000308A (es) 2020-07-10 2021-07-09 Composicion, proceso y uso.
EP21742122.1A EP4178369A1 (fr) 2020-07-10 2021-07-09 Composition, procédé et utilisation
BR112022027030A BR112022027030A2 (pt) 2020-07-10 2021-07-09 Composição, processo e uso
CA3182502A CA3182502A1 (fr) 2020-07-10 2021-07-09 Composition, procede et utilisation

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EP20185352 2020-07-10
EP20185352.0 2020-07-10

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WO2022008742A1 true WO2022008742A1 (fr) 2022-01-13

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WO2005063036A1 (fr) 2003-12-22 2005-07-14 Nestec S.A. Dispositif de depot
WO2010102716A2 (fr) 2009-03-13 2010-09-16 Nestec S.A. Appareil de dépôt
WO2012041630A1 (fr) * 2010-09-30 2012-04-05 Unilever Plc Composition de chocolat aéré et préparation correspondante
JP2013223464A (ja) 2012-04-23 2013-10-31 Adeka Corp 気泡含有チョコレート用油脂組成物
WO2015165926A1 (fr) 2014-04-30 2015-11-05 Haas Food Equipment Gmbh Dispositif, installation et procédé pour la fabrication d'une matière mélangée à un granulat
WO2017093309A1 (fr) 2015-11-30 2017-06-08 Nestec S.A. Particules poreuses amorphes pour réduire le sucre dans un aliment
US20180070598A1 (en) 2015-03-23 2018-03-15 Nestec S.A. Lipid based foam
WO2018054746A1 (fr) 2016-09-22 2018-03-29 Nestec S.A. Composition alimentaire aérée

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Publication number Priority date Publication date Assignee Title
WO2004056191A1 (fr) * 2002-12-23 2004-07-08 Mars Incorporated Chocolat aere a microbulles permettant d'ameliorer la conservation
WO2005063036A1 (fr) 2003-12-22 2005-07-14 Nestec S.A. Dispositif de depot
WO2010102716A2 (fr) 2009-03-13 2010-09-16 Nestec S.A. Appareil de dépôt
WO2012041630A1 (fr) * 2010-09-30 2012-04-05 Unilever Plc Composition de chocolat aéré et préparation correspondante
JP2013223464A (ja) 2012-04-23 2013-10-31 Adeka Corp 気泡含有チョコレート用油脂組成物
WO2015165926A1 (fr) 2014-04-30 2015-11-05 Haas Food Equipment Gmbh Dispositif, installation et procédé pour la fabrication d'une matière mélangée à un granulat
US20180070598A1 (en) 2015-03-23 2018-03-15 Nestec S.A. Lipid based foam
WO2017093309A1 (fr) 2015-11-30 2017-06-08 Nestec S.A. Particules poreuses amorphes pour réduire le sucre dans un aliment
WO2018054746A1 (fr) 2016-09-22 2018-03-29 Nestec S.A. Composition alimentaire aérée

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MATERIALS CHARACTERIZATION

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CL2023000006A1 (es) 2023-07-14
BR112022027030A2 (pt) 2023-01-24
AU2021303529A1 (en) 2023-02-02
CA3182502A1 (fr) 2022-01-13
MX2023000308A (es) 2023-02-22

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