# US 11,896,029 B2 · Emulsion and process for making same > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 11,896,029 B2 - Document ID: US11896029B2 - Status: Granted - Kind: B2 - Application number: 15/539,029 - Filed: 2015-12-22 - Published: 2017-12-28 - Granted: 2024-02-13 - Earliest claimed: 2014-12-23 - Assignees: Cargill, Incorporated - Applicants: Cargill Incorporated - Inventors: Fabien Declercq; Jeroen De Paepe - Web page: https://patentgrep.com/patent/US11896029B2 ## CPC - A23G 9/52: Liquid products; Solid products in the form of powders, flakes or granules for making liquid products {; Finished or semi-finished solid products, frozen granules} - A23D 7/011: {Compositions other than spreads} - A23D 7/02: characterised by the production or working-up {(kneading, forming A01J21/00)} - A23G 1/0009: {Manufacture or treatment of liquids, creams, pastes, granules, shreds or powders} - A23G 1/36: characterised by the fats used (containing dairy products A23G1/46) - A23G 1/56: Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk {, drinks and the products for their preparation, pastes for spreading or milk crumb (A23G1/305 takes precedence)} - A23G 9/327: {characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides (butter, dairy cream or milkfat A23G9/40)} - A23L 35/10: {Emulsified foodstuffs} - A23G 2200/08: containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF - A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) The emulsion of claim 1, wherein the lipid phase comprises cocoa butter and/or cocoa butter alternatives. ### Claim 3 (depends on 1) The emulsion of claim 1, wherein it has a hardness of 500 g or higher. ### Claim 4 (depends on 1) The emulsion of claim 1, wherein the emulsion has a temperature of 0° C. or lower. ### Claim 5 (depends on 1) The emulsion of claim 1, wherein at least 99% of the sweetener is in the aqueous phase. ### Claim 6 (depends on 1) The emulsion of claim 1, wherein all of the sweetener is in the aqueous phase. ### Claim 7 (depends on 1) The emulsion of claim 1, wherein the emulsion comprises 15 to 30 wt. % water based on the total weight of the emulsion. ### Claim 8 (depends on 1) The emulsion of claim 1, wherein the emulsion comprises 10 to 40 wt. % of the sweetener. ### Claim 9 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. ### Claim 10 (depends on 9) The emulsion of claim 9, wherein at least 99% of the sweetener is in the aqueous phase. ### Claim 11 (depends on 9) The emulsion of claim 9, wherein all of the sweetener is in the aqueous phase. ### Claim 12 (depends on 9) The emulsion of claim 9, wherein the first lipid phase comprises cocoa butter and/or cocoa butter alternatives. ### Claim 13 (depends on 9) The emulsion of claim 9, wherein the second lipid phase comprises cocoa butter and non-fatty cocoa solids but is free of sugar. ### Claim 14 (depends on 9) The emulsion of claim 9, wherein the aqueous phase comprises fruit juice or fruit syrup. ### Claim 15 (depends on 9) The emulsion of claim 9, wherein the sweetener comprises sucrose. ### Claim 16 (depends on 9) The emulsion of claim 9, wherein in step (ii), the liquid phase and the aqueous phase are combined and emulsified at a shear above 5000 rpm. ### Claim 17 (depends on 9) The emulsion of claim 9, wherein in step (iv), the second lipid phase is added to the pre-emulsion at a shear of 1000 rpm to 5000 rpm. ### Claim 18 (depends on 9) The emulsion of claim 9, wherein the emulsion has a hardness of 500 g or higher at a temperature of 8° C. or lower. ### Claim 19 (depends on 9) The emulsion of claim 9, wherein the emulsion has a hardness of 1,200 g to 5,000 g at a temperature of 8° C. or lower. ### Claim 20 (depends on 9) The emulsion of claim 9, wherein the emulsion comprises 15 to 30 wt. % water based on the total weight of the emulsion.