Treatment of chocolate so that the chocolate treated contains added water
AssigneeNestec S.A.
InventorsPierre Ducret, Katrin Holz, Junkuan Wang, Hans-Juergen Wille
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Abstract
To incorporate water into a chocolate, chocolate and an emulsion or dispersion of a thickening or gelling substance in water, particularly a dispersion of microcrystalline cellulose in water, are introduced into an extruder and mixed and passed to an extruder nozzle so that the chocolate mass extrudate from the nozzle has a temperature of from 0.degree. C. to 28.degree. C.
Claims15
A process for adding water to chocolate comprising preparing an aqueous dispersion gel comprising microcrystalline cellulose in water wherein the dispersion gel comprises the microcrystalline cellulose in an amount of from 5 wt. % to 20 wt. %, rotating at least one extruder screw in an extruder and introducing solid chocolate pieces into the extruder and introducing the dispersion gel in the extruder so that the dispersion gel is injected into the chocolate so that the at least one rotating extruder screw mixes the chocolate and dispersion to obtain a mixture which comprises the dispersion in an amount of from 10 wt. % to 20 wt. % and so that the mixture is passed through the extruder at a temperature of from 0.degree. C. to 28.degree. C. to an extruder outlet nozzle to obtain a chocolate composition comprising water from the nozzle.
Dependencies are inferred from the claim text.