# US 6,165,540 A · Process for manufacturing chocolate compositions containing water > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 6,165,540 A - Document ID: US6165540A - Status: Granted - Kind: A - Application number: 08/935,427 - Filed: 1997-09-23 - Granted: 2000-12-26 - Earliest claimed: 1996-09-24 - Assignees: Nestec S.A. - Inventors: Helmut Traitler; Erich J. Windhab; Bettina Wolf - Web page: https://patentgrep.com/patent/US6165540A ## CPC - A23G 1/30: Cocoa products, e.g. chocolate; Substitutes therefor - A23G 1/305: {Products for covering, coating, finishing or decorating} - A23G 1/325: {containing inorganic compounds} - A23G 1/426: {containing vitamins or antibiotics} - A23G 2210/00: containing inorganic compounds or water in high or low amount - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF ## Abstract A chocolate composition and water are combined by preparing a water-in-oil emulsion and adding a molten chocolate composition to and mixing it with emulsion so that upon mixing, destruction of the emulsion substantially is avoided and so that the emulsion and chocolate composition are mixed to obtain a chocolate mass in which the water of the emulsion has a form of droplets distributed in a fatty phase of the chocolate mass to obtain a water-droplet-containing chocolate mass product and in which the water may be in an amount of up to 40% by weight. ## Claims ### Claim 1 A process for combining a chocolate composition and water to obtain a water-containing chocolate mass product comprising preparing a water-in-oil emulsion and adding a molten chocolate composition into the emulsion and mixing the added molten chocolate composition and the emulsion so that destruction of the emulsion substantially is avoided and so that during the adding and mixing, the molten chocolate composition is added and the added molten chocolate composition and emulsion are mixed to obtain chocolate mass product which comprises a fatty phase and contains water in a form of droplets distributed in the fatty phase and which contains the water in an amount of from 1% to 40% by weight. ### Claim 2 (depends on 1) A process according to claim 1 wherein the water-in-oil emulsion is prepared so that the droplets of the emulsion have a size equal to or less than 2 microns. ### Claim 3 (depends on 2) A process according to claim 2 wherein the water-in-oil emulsion comprises water in an amount of from 10% to 80% by weight based upon emulsion weight and wherein the chocolate is added to and mixed with the emulsion in a weight proportion of chocolate composition to emulsion of from 20:1 to 1:2. ### Claim 4 (depends on 3) A process according to claim 3 wherein the water-in-oil emulsion comprises the water in an amount of from 40% to 70% by weight. ### Claim 5 (depends on 1) A process according to claim 1 wherein the water-in-oil emulsion comprises water in an amount of from 10% to 80% by weight based upon emulsion weight. ### Claim 6 (depends on 5) A process according to claim 5 wherein the water is in an amount of from 40% to 70%. ### Claim 7 (depends on 5, 6) A process according to claim 5 or 6 wherein the chocolate composition is added to and mixed with the emulsion in a weight proportion of chocolate composition to emulsion of from 20:1 to 1:2. ### Claim 8 (depends on 1) A process according to claim 1 wherein the water-in-oil emulsion is prepared so that it comprises an emulsifier in an amount of 0.5% to 3% by weight based upon emulsion weight. ### Claim 9 (depends on 1) A process according to claim 1 wherein the emulsifier is selected from the group consisting of lecithin and a polyglycerol ester of a fatty acid. ### Claim 10 (depends on 1) A process according to claim 1 wherein the water-in-oil emulsion is prepared so that it comprises a polyol. ### Claim 11 (depends on 1) A process according to claim 1 wherein the water-in-oil emulsion is prepared so that it comprises a water-soluble substance selected from the group consisting of water-soluble flavoring substances, preservatives, vitamins, minerals and trace elements. ### Claim 12 (depends on 1) A process according to claim 1 further comprising controlling a temperature of the water-droplet-containing-chocolate mass product obtained to temper the mass to obtained a tempered mass. ### Claim 13 (depends on 12) A process according to claim 12 wherein the temperature of the water-droplet-containing-chocolate mass product is controlled by treating the mass product in a crystallyzer having a scraped surface. ### Claim 14 (depends on 12) A process according to claim 12 further comprising conditioning the tempered mass thermally for a period for dissolving sugar crystallized in the water droplets. ### Claim 15 (depends on 12) A process according to claim 12 further comprising pouring the tempered mass into a mold and conditioning the mass in the mold thermally for dissolving sugar crystallized in the water droplets. ### Claim 16 (depends on 1) A process according to claim 1 further comprising conditioning the water-droplet-containing-chocolate mass product thermally for a period for dissolving sugar ystallized in the water droplets. ### Claim 17 (depends on 14, 15, 16) A process according to claim 16 or 14 or 15 wherein the mass is conditioned at a temperature of from 25.degree. C. to 30.degree. C. ### Claim 18 (depends on 1) A process according to claim 1 wherein the chocolate composition and emulsion are mixed by stirring with a stirrer which comprises a helical strip. ### Claim 19 (depends on 1) A process according to claim 1 wherein the chocolate composition and emulsion are mixed by passing the composition and emulsion through a static mixer. ### Claim 20 (depends on 1) A process according to claim 1 wherein the chocolate composition comprises a fat which is equivalent in physio-chemical properties to cocoa butter. ### Claim 21 (depends on 1) A process according to claim 1 wherein the chocolate composition is a chocolate analog. ### Claim 22 (depends on 1) A process according to claim 1 wherein the emulsion is prepared and the molten chocolate is added to and mixed with the emulsion so that the water-droplet-containing-chocolate mass product contains the water in an amount of from 10% to 40% by weight.