Method for continuously controlling the texture and crystallization of fluid food materials

Abstract

A process and apparatus for continuously controlling the crystallization of material systems in particular fat containing substances, such as chocolate masses by a thermal treatment which entails cooling and heating. The cooling process is far stronger than under the traditional procedural method, is in fact so strong that under static conditions it would cause the material system that is to be processed to solidify and harden spontaneously. This solidification is prevented by a heating process which uses mechanical energy resulting from shear stress, in a shear flow, where the introduction of mechanical energy and hence the local temperature are spontaneously and sensitively adjustable. This permits the achievement of particular pre-determinable crystal modifications, and hence of specific desired properties in the final product. The treatment states place within a mechanism consisting of a cylindrical container and a rotor, driven rotationally, whose rotational speed is adjustable. Between a cooling jacket and the rotor is a shear gap, in which the mechanical energy for the production of heat is transferred to the material system that is to be processed. The energy transfer is for practical purposes adjustable without any time delay. Crystallization times are sharply reduced, rendering the entire mechanism smaller and more economical to operate. Only one tempering (or temperature) zone is necessary. The product leaves the apparatus at processing temperatures with a defined viscosity.

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