Back to results
US 2017/0360058 A1Published application
Edible product comprising fat crystals of cocoa butter and method for making the same
AssigneeNestec S.A.
InventorsErich Josef Windhab, Comelia Koller
Life of this patent
Estimating the term…
Abstract
The present invention relates to a novel method for the generation of stable cocoa butter crystals in a fat based edible product comprising: a) incorporating carbon dioxide under pressure into an at least partially liquid fat-based mass comprising cocoa butter; b) cooling the fat-based mass at a temperature comprised between −25 and 25° C.
Claims21
Method for the generation of stable cocoa butter crystals in a fat based edible product comprising:
- a) incorporating CO2 under pressure into an at least partially liquid fat-based mass comprising cocoa butter;
- and
- b) cooling the fat-based mass at a temperature from minus (−) 25 to plus (+) 25° C.
Method for the generation of a fat-based seeding mass containing stable cocoa butter crystals comprising:
- a) incorporating CO2 under pressure into an at least partially liquid fat-based mass comprising cocoa butter;
- and
- b) cooling the fat-based mass at a temperature from minus (−) 25 to plus (+) 25° C.
Chocolate tempering method comprising:
- a) incorporating CO2 under pressure into an at least partially liquid chocolate mass comprising cocoa butter;
- b) cooling the fat-based mass at a temperature from minus (−) 25 to plus (+) 25° C.;
- and
- c) mixing the seeding chocolate mass of step b) with un-tempered liquid chocolate.
1 more element
15-18. (canceled)
Dependencies are inferred from the claim text.