Aerated Chocolate in Cocoa Liquor Processing

Compound and method for increasing chocolate aeration to make better, fluffier chocolate products like aerated chocolate. The compound contains a specific blend of ingredients like cream, coconut oil, milk, skim milk powder, emulsifiers, and thickeners. The emulsifiers help stabilize the chocolate foam during whipping. The thickeners prevent collapsing of the foam structure. The compound allows whipping at normal pressures to achieve high expansion rates and fine pore sizes in the chocolate.

Source

Aerated and water-containing chocolates that have a smooth texture and a rich chocolate flavor. The chocolate is aerated and water-containing chocolates that are oil-in-water emulsions containing a large amount of cocoa butter.

Source

A processing method for making separate silky air chocolate that avoids oxidation during production. The method involves separately grinding and mixing the chocolate components, then cooling and stirring the mixture at low speed in an oxygen-free environment. This prevents direct mixing of air into the chocolate, which can lead to oxidation during high-speed stirring. By separating the chocolate components and controlling the stirring conditions, the chocolate can have a light, fluffy texture without oxidation issues.

Source

A process for making non-moulded aerated chocolate products like bars without the need for moulds. The process involves aerating chocolate in a high-pressure aerator, then depositing the expanded chocolate onto a surface. The deposited chocolate solidifies with consistent shape and size due to the expansion enveloping any "tail" left behind. The expansion also prevents surface marks from vibration. The chocolate can be cooled after deposition to further aid release. The process allows making aerated chocolate products without the issues of deaeration, tail formation, and mould removal.

Source

Preparing aerated chocolate using a specific method that involves aerating the chocolate slurry at a low temperature before final processing. This results in chocolate with improved texture and mouthfeel due to the incorporated air bubbles. The method involves preparing a chocolate mass, aerating it at 27-33°C, then post-processing to make aerated chocolate.

Source

Aerated chocolate with improved whippability, workability, and shape retention at room temperature. The chocolate contains specific ratios of two fats, fat A (non-esterified lauric fat) and fat B (randomly transesterified oil). The mass ratio of fat B to fat A is 0.50 to 3.50. The aerated chocolate is made by whipping chocolate containing 10-50% fat A and 3-40% fat B at 20-30°C. This allows easy whipping and shaping of the chocolate at room temperature without melting.

Source

Micro-aerating chocolate to create a unique chocolate product with enhanced properties like sweetness, mouthfeel, and stability. The process involves injecting tiny gas bubbles into the chocolate mass using specialized equipment. The resulting chocolate has high porosity, small bubble sizes, and stable bubbles that don't coalesce. This prevents issues like marbling, poor de-molding, and visible air pockets in the chocolate. The micro-aerated chocolate also has improved sweetness, reduced bitterness, milkiness, grittiness, and softness compared to non-aerated chocolate.

Source

Micro-aerated chocolate with small, uniformly distributed gas bubbles that improves chocolate texture, mouthfeel, sweetness, and reduces bitterness compared to conventionally aerated chocolate. The micro-aerated chocolate is made by precisely injecting gas into the chocolate at specific volumes and pressures to avoid bubble coalescence. This results in chocolate with high porosity (gas volume fraction) of 0.65-0.90 and average bubble size of 5-30 microns. The micro-aerated chocolate also has improved stability of the gas bubbles compared to macro-aerated chocolate.

Source

A process for making air chocolate with improved taste and nutrient content compared to conventional chocolate. The process involves refining the cocoa butter, sugar, and milk powder to a fine consistency, then stirring in cream and butter. The mixture is refrigerated to solidify, blended to create air pockets, and molded. This avoids melting and reprocessing the chocolate, preserving flavor and nutrients.

Source

Microaerated chocolate with improved properties like higher porosity, uniform bubble size distribution, and lower sugar and fat content compared to conventional chocolate. The chocolate contains microbubbles with an average size of 100 microns or less and a standard deviation of 60 microns or less. The bubbles are evenly distributed throughout the chocolate with a homogeneity index of at least 0.8. The chocolate also has a high surface area to volume ratio due to the microbubbles. This allows for improvements in sensory attributes like sweetness, bitterness, and mouthfeel when less sugar and fat are used compared to non-aerated chocolate. The microaerated chocolate can be produced using specialized equipment and processing techniques.

Source

Micro-aerated chocolate confectionery products with improved texture and mouthfeel. The products have a high volume fraction of small, evenly distributed gas bubbles in the chocolate. The bubble size is less than 100 microns. The chocolate is micro-aerated during production using specialized equipment to inject gas into the chocolate at low shear. This prevents coalescence and forms stable, homogeneous microbubbles. The micro-aerated chocolate has a lower viscosity and higher porosity compared to macro-aerated chocolate. The products have a smoother, creamier texture and better mouthfeel compared to conventionally aerated chocolate.

Source

Method for improving the heat resistance of aerated chocolate to prevent melting and collapse at high temperatures. The method involves coating the surface of the aerated chocolate center with a heat-resistant chocolate shell. The shell contains specific combinations of low melting point carbohydrates like trehalose, glucose, lactose, xylitol, and sorbitol along with some sucrose. The shell composition can be tailored to achieve desired heat resistance without affecting chocolate texture.

Source

Microporous chocolate with uniformly small gas bubbles distributed throughout the chocolate. The method involves injecting nitrogen into the chocolate at specific flow rates, temperatures, and shear conditions to form very small bubbles below 50 microns in size. This is achieved using specialized equipment like rotor-stator mixers and nozzles. The optimal flow rate is around 3.6-4.2 kg/min of nitrogen at 8-11 bar pressure. The high shear mixing at 300-500 rpm prevents coalescence and produces a stable, uniformly microporous chocolate.

Source

Bakeable aerated chocolate inclusions that can be used in food production processes like baking and baking substitutes without melting or losing shape at high temperatures. The inclusions contain a chocolate paste with nebulized carbon dioxide gas inoculated as microspheres. The gas is generated through a process involving centrifugal turbulence and high gas compressibility. The microspheres provide aeration that expands during baking without melting the chocolate.

Source

Process to produce aerated food products like chocolate bars with inclusions dispersed homogeneously throughout. The process involves adding the inclusions to the aerating chamber along with the fluid composition. The inclusions density is adjusted to match the fluid density. This prevents settling during aeration. The inclusions are also dispersed homogeneously using a predetermined pattern. By matching densities and dispersing inclusions consistently, the inclusions remain evenly distributed in the finished product.

Source

A composition for making frozen aerated chocolate that can be whipped at lower temperatures than conventional aerated chocolate and provides improved filling, spooning, and melting properties when frozen. The composition has specific solid fat contents at 0°C and -5°C. It contains cocoa, vegetable oils, and emulsifiers like glyceryl, sorbitan esters, or hydrogenated oils. The chocolate is aerated at temperatures below 10°C using rapid cooling methods. This enables frozen aerated chocolate with better spooning, filling, and mouthfeel compared to conventional frozen chocolate.

Source

A formula and process for making aerated flavored chocolate with lower calorie content and customizable shapes. The process involves creating aerated chocolate, flavor ganache, and jam fillings separately. The aerated chocolate is made by mixing sugar, cocoa butter, lecithin, and a foam stabilizer in specific proportions and temperatures. The foam stabilizer is added to trap air bubbles during cooling to create a light, aerated texture. The flavor ganache is made by combining chocolate, flavorings, and a fat substitute like coconut oil. The jam filling is made by cooking fruit with sugar and pectin. The aerated chocolate, flavor ganache, and jam are then combined to make the final filled chocolate product.

Source

Process for preparing aerated food compositions like chocolates with inclusions dispersed homogeneously throughout. The process involves matching the density of the aerated chocolate to the density of the inclusions. This prevents the inclusions from floating or sinking during cooling. The density adjustment is done by aerating the chocolate and selecting inclusions with lower density. This allows dispersing the inclusions homogeneously in the chocolate without agglomeration during deposition and cooling.

Source

Slightly aerated chocolate with unique properties like improved stability, texture, and flavor compared to conventionally aerated chocolate. The chocolate has a high gas-to-volume ratio of 0.2-5% gas microbubbles in the chocolate matrix. The microbubbles have a narrow size distribution and uniform distribution throughout the chocolate. The method involves micro-aerating chocolate using precise equipment and conditions to create stable microbubbles. This results in chocolate products with enhanced stability, texture, and flavor compared to conventionally aerated chocolate with visible macro bubbles. The micro-aerated chocolate can have higher porosity, reduced hardness, improved softness, and enhanced milk flavor compared to conventionally aerated chocolate.

Source

Chocolate composition, aerated chocolate, preparation method, and frozen drink containing the aerated chocolate. The chocolate composition has improved stability and fineness of air bubbles without adding casein. The composition contains chocolate, butter, thickener, caseinate, emulsifier, pigment, and flavor. The method involves whipping the butter, adding the caseinate, thickener, emulsifier, and chocolate, then mixing in more whipped butter. The chocolate is aerated by firing at low temperature. The composition has finer, more uniform bubbles compared to casein-containing aerated chocolate.

Source

Composite frozen confectionery products with delayed melting and improved sensory properties at low temperatures, achieved by coating the ice cream with aerated chocolate having a density between 0.13-0.65 g/cm3. The aerated chocolate coating prevents dripping and melting compared to fat-based coatings. The low density aerated chocolate has a texture similar to whipped cream and insulating properties. The chocolate density range provides the balance of melting delay and coating hardness.

Source

Stable aerated fat-based confectionery materials with low sugar and fat content that taste good and are made from natural ingredients. The materials have a continuous lipid phase and a porosity of 1-80%. Gas bubbles have at least 50% of their surface occupied by glyceride crystals. The crystals form by cooling the lipid composition to a temperature where it gels. Whipping the gelled material creates the foam. The crystals jam around the bubbles, providing stability. It allows using a fluid foam instead of a rigid network for processing.

Source

Micro-aerating chocolate and other fat-based confectionery products without adding stabilizers or ingredients. The process involves incorporating gas under pressure into the liquid fat-based dough, seeding fat crystals to promote bubble nucleation, and releasing pressure to form stable microbubbles. The resulting products have high porosity, microstructure, and gas retention without whitening or taste issues. The method can be continuous using a specialized processing apparatus.

Source

A method for making aerated chocolate shells for confectionery products that have unique texture and reduced calories compared to traditional chocolate shells. The method involves aerating liquid chocolate, depositing it into a mold, and then cold forming it into a shell using a stamping process. The cold forming step preserves the air bubbles in the chocolate instead of collapsing them during solidification. This results in an aerated chocolate shell with a distinct texture and reduced density compared to a solid chocolate shell. The shell can have gas content of 5-40% by weight, thickness of 2-5 mm, and a density of 1.2-1.3 g/cm3.

Source

A method to make aerated chocolate with uniform fine air bubbles that prevents blooming and improves texture. The method involves cooling the chocolate containing non-tempered non-cocoa butter below its solidification temperature, reheating it slightly above that temperature, and aerating to a specific gravity of 0.3-1.1. This allows diffuse air entrainment and prevents large bubbles.

Source

A process for making aerated chocolate that allows precise control over bubble formation and stability to create unique textures and sensory properties. The process involves injecting a gas phase containing a solvent into tempered liquid chocolate right before molding. The solvent-containing gas forms bubbles that disperse in the chocolate matrix. The solvent triggers a viscosity change at the bubble interface, stabilizing the bubble structure. This enables precise control over bubble formation and stability to optimize texture and sensory effects.

Source

A stable aerated chocolate composition with reduced calories compared to regular chocolate due to gas bubbles. The composition contains sucrose esters like sucrose laurate and stearate, with an indicator number average particle size (NV) below 9 and a hysteresis breadth value (HBV) of 3-8. The chocolate is melted at a temperature 10-30°C above the sucrose ester melting point, then aerated to 40-200% overrun. This provides stable foam with small bubbles that can be used for low-calorie chocolate coatings and fillings.

Source

Method for producing gas-containing chocolate and baked chocolate that enables uniformly dispersed fine air bubbles in the chocolate without interrupting extrusion. The method involves cooling a chocolate containing non-tempered non-cocoa butter just below solidification, then heating it 1-5°C above that temperature. This creates a chocolate with specific gravity 0.3-1.1 and containing small, stable air bubbles.

Source

A method for aerating fat mass like chocolate at a coating machine to improve its texture. The method involves circulating the chocolate mass through a riser under positive pressure instead of negative pressure. This allows enough time for the mass to relax before reaching the coating head. This prevents gas bubbles from collapsing and creates a homogeneous, aerated chocolate. The positive pressure is maintained by a relief valve and circulating pump. The riser is connected to the coating head and a separate circuit for fresh tempered chocolate. A densitometer and aeration device monitor and control the chocolate density.

Source

A process to make air chocolate with a unique structure that has a continuous gas phase instead of discrete gas bubbles. The process involves mixing molten chocolate while cooling it to a specific temperature range (8-14°C below the fat melting point) and density range (0.7-1.1 g/cm³). This creates a chocolate with a high gas content. Then, the chocolate is expanded at low pressure (150 torr or less) to solidify. This causes the gas phase to change from discrete bubbles to a continuous network. The result is air chocolate with a light, creamy mouthfeel.

Source