Process for controlling the solidification or crystallization of fats and fat-containing foods
AssigneeNestec S.A.
InventorStephen Thomas Beckett
Life of this patent
Estimating the term…
Loading patent…
AssigneeNestec S.A.
InventorStephen Thomas Beckett
Estimating the term…
The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.
A process for controlling the solidification or crystallization of a fat which comprises applying a magnetic field to the fat at a field strength sufficient to promote solidification or crystallization of the fat.
A process for increasing the shelf life of a fat or fat containing food which comprises applying a magnetic field to a fat or fat containing food at a field strength sufficient to promote solidification or crystallization of the fat.
A process for directly producing cocoa butter in form V or form VI which comprises applying a magnetic field to a liquid phase of cocoa butter at a field strength sufficient to produce form V or form VI cocoa butter.
A method for reducing bloom on chocolate which comprises converting at least a portion of form V cocoa butter in the chocolate to form VI cocoa butter during production of the chocolate so that bloom resulting from the conversion of form V cocoa butter to form VI cocoa butter in the chocolate after production is reduced.
A cocoa butter containing product in solid form, wherein the cocoa butter is formed directly from a liquid phase in crystal form VI without passing through another crystal form.
A cocoa butter containing product in solid form, wherein the cocoa butter is formed directly from a liquid phase in crystal form VI without passing through another crystal form and without adding seed crystals.
Dependencies are inferred from the claim text.