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US 11,896,029 B2Granted
Emulsion and process for making same
AssigneeCargill, Incorporated
InventorsFabien Declercq, Jeroen De Paepe
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Abstract
The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps.
Claims20
An emulsion of an aqueous phase in a lipid phase, comprising:
- a. an aqueous phase dispersed in the form of droplets throughout a lipid phase, wherein the lipid in the lipid phase is crystalline;
- and
- b. an emulsifier;
- wherein the aqueous phase comprises from 5 to 60 wt. % of a sweetener based on a total weight of the emulsion and at least 95% of the sweetener is in the aqueous phase, wherein the sweetener is sucrose, fructose, glucose, fruit juice, fruit syrup, honey, maple syrup, molasses, or combinations thereof;
- wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase
- wherein the emulsion comprises from 10 to 70 wt. % of aqueous phase, based on the total weight of the emulsion, and from 30 to 90 wt. % of lipid phase, based on the total weight of the emulsion;
- wherein the emulsion, has a temperature of 8° C. or lower and a hardness of 400 g or higher;
- and
- wherein all the non-fatty cocoa solids and/or non-fatty milk solids are substantially coated by lipid in the lipid phase.
6 more elements
A water-in-oil emulsion obtained by a process comprising:
- i. providing (a) a first lipid phase comprising an emulsifier;
- and (b) an aqueous phase comprising from 5 to 60 wt. % of a sweetener based on the total weight of the emulsion, wherein the sweetener is sucrose, fructose, glucose, honey, maple syrup, molasses, or combinations thereof,
- ii. combining and emulsifying the aqueous phase with the first lipid phase to obtain a pre-emulsion of the aqueous phase in said lipid phase,
- iii. optionally cooling the pre-emulsion obtained in step ii, and
- iv. adding a second lipid phase comprising non-fatty cocoa solids and/or milk solids to the pre-emulsion to produce the water-in-oil emulsion,
- v. storing the water-in-oil emulsion at a temperature of 8° C. or lower,
- wherein the water-in-oil emulsion comprises from 10 to 70 wt. % of the aqueous phase, wherein at least 95% of the sweetener is in the aqueous phase, and from 30 to 90 wt. % of the lipid phase, each based on the total weight of the emulsion, and all the non-fatty cocoa solids and/or non-fatty milk solids are substantially coated by lipid in the lipid phase.
4 more elements
Dependencies are inferred from the claim text.