EP 3212007 A1 20170906 - METHOD FOR OBTAINING A CHOCOLATE HAVING IMPROVED BLOOM STABILITY
Title (en)
METHOD FOR OBTAINING A CHOCOLATE HAVING IMPROVED BLOOM STABILITY
Title (de)
VERFAHREN ZUR HERSTELLUNG VON SCHOKOLADE MIT VERBESSERTER STABILITÄT GEGENÜBER SCHLEIERBILDUNG
Title (fr)
PROCÉDÉ POUR OBTENIR UN CHOCOLAT AYANT UNE STABILITÉ AMÉLIORÉE VIS-À-VIS DE L'EFFLORESCENCE
Publication
Application
Priority
- SE 1451291 A 20141029
- SE 2015051096 W 20151015
Abstract (en)
[origin: WO2016068774A1] The invention relates to a method for obtaining a chocolate having improved bloom stability. The method comprises the steps of providing a chocolate comprising a specified fat composition (C1 ). The fat composition comprises 60.0-95.0 wt% symmetrical triglycerides having C16-C22 saturated fatty acids in the sn-1 and sn-3 positions and oleic acid in the sn-2 position. The fat composition further comprises of 0.1 -5 wt% of an emulsifier not being lecithin. The chocolate stream enters a heating zone (1 ), wherein the chocolate is completely melted. The chocolate is split into a first chocolate stream (C2) and at least one further chocolate stream (C3). The first chocolate stream (C2) is passed through a crystallization zone (2), wherein the chocolate is subjected to a specified temperature and shear rate. The chocolate streams C2 and C3 are fed into a mixing zone (3), wherein the mixing takes place at a specified temperature to produce mixed chocolate product stream C4.
IPC 8 full level
CPC (source: EP)
A23G 1/0046 (2013.01); A23G 1/18 (2013.01); A23G 1/36 (2013.01)
Citation (search report)
See references of WO 2016068774A1
Designated contracting state (EPC)
AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR
Designated extension state (EPC)
BA ME
DOCDB simple family (publication)
DOCDB simple family (application)
SE 2015051096 W 20151015; EP 15855865 A 20151015