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US 12,599,146 B2Granted
Preparation of fat-based confections
AssigneeMars, Incorporated
InventorsArmando J. Castro, Barry David Glazier, Eyal M. Ben-Yoseph, Chia-Hua Hsu, Sara Kelley, Emine Unlu, Neil A. Willcocks, Thomas M. Collins
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Abstract
The present disclosure is directed to a novel method of preparing fat-based confectionery products.
Claims10
A method of preparing a confectionery composition, wherein the confectionery composition is prepared by:
- combining chocolate ingredients within a spray dryer to form a water-in-fat emulsion having an average particle size of less than 30 microns, wherein the chocolate ingredients comprise cocoa pulp and natural sugars contained therein and further comprise cocoa butter, cocoa liquor, or combinations thereof, wherein no additional sugars are added;
- spray drying the water-in-fat emulsion to remove moisture and form a powder suspension;
- heating the powder suspension to a temperature of at least 62° C. for a time sufficient to crystallize the natural sugars;
- and
- centrifuging the powder suspension to remove excess fat and form the confectionery composition.
2 more elements
Dependencies are inferred from the claim text.