EDIBLE PRODUCT COMPRISING FAT CRYSTALS OF COCOA BUTTER AND METHOD FOR MAKING THE SAME
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.
1 . Method for the generation of stable cocoa butter crystals in a fat based edible product comprising:
a) incorporating CO 2 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.
2 . Method for the generation of a fat-based seeding mass containing stable cocoa butter crystals comprising:
a) incorporating CO 2 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.
3 . Chocolate tempering method comprising:
a) incorporating CO 2 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.
4 . A method according to claim 1 wherein the fat based edible product is a confectionery product.
5 . A method according to claim 1 , in which the fat based edible product is aerated.
6 . A method according to claim 1 , in which the fat-based or edible chocolate mass of step a) is completely liquid.
7 . A method according to claim 1 , in which in step a) CO 2 is incorporated into the at least partially liquid fat based mass at a pressure from 25 to 60 bar.
8 . A method according to claim 1 , in which step a) is followed by a further cooling step a′) where the temperature of the fat-based mass obtained from step a) is decreased below minus (−) 25° C. before step b) takes place.
9 . A method according to claim 1 , in which in step b) the fat based edible mass is cooled at a temperature from minus (−) 10 to plus (+) 10° C., preferably from minus (−) 5 to plus (+) 5° C.
10 . A method according to claim 1 , in which the stable fat crystals generated are crystals of cocoa butter in the form of beta five (β v ) and/or beta four (β iv ) polymorphs thereof.
11 . A method according to claim 1 , in which the fat based mass obtained from step b) is kept under the same conditions of temperature and pressure and let solidify slowly.
12 . A method according to claim 1 , in which the fat based mass obtained from step b) is kept at constant temperature while pressure is progressively released.
13 . A method according to claim 1 , in which the fat based mass obtained from step b) temperature is progressively increased while pressure is released.
14 . A method according to claim 1 , in which the fat based mass obtained from step b) (seeding mass) is mixed with un-tempered chocolate at a temperature of from 25 to 35° C., for example about 30° C., by pumping the mass into the un-tempered chocolate flow.
15 - 18 . (canceled)
19 . A method according to claim 2 wherein the fat based edible product is a confectionery product.
20 . A method according to claim 2 , in which the fat based edible product is aerated.
21 . A method according to claim 2 , in which the fat-based or edible chocolate mass of step a) is completely liquid.
22 . A method according to claim 3 wherein the fat based edible product is a confectionery product.
23 . A method according to claim 3 , in which the fat based edible product is aerated.
24 . A method according to claim 3 , in which the fat-based or edible chocolate mass of step a) is completely liquid.