Aerated Chocolate in Cocoa Liquor Processing

Aerated fat-based confectionery material that does not require stabilizers and has improved texture compared to prior art aerated fats. The material is made with a specific fat composition having lauric acid, palmitic acid, stearic acid, and triglycerides in certain ranges. The fat is continuous in the aerated product and provides stability without the need for emulsifiers like lecithin. The fat composition allows good aeration and avoids the need for hydrogenated or palm fats. The aerated confectionery material can be used in products like fillings, decorations, and icings without the need for labeling stabilizers.

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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.

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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.

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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.

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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.

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Vegan chocolate with micro-aerated bubbles that provides a similar texture and mouthfeel to milk chocolate. The chocolate composition uses a plant-based protein like pea or faba instead of milk protein. The plant protein is mixed with sugar, polyols, and polysaccharides. The composition may also contain enzyme-treated flours. Micro-aeration is done by injecting gas into the chocolate at specific conditions to create small stable bubbles. This allows a lighter texture without visible bubbles. The chocolate can be deposited into molds using specialized equipment to prevent coalescence.

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Aerated fat-based confectionary material with improved stability and reduced need for stabilizers. The material has a specific fat composition with lauric acid (C12) content of 10-35%, palmitic/stearic (C16+C18) content of 20-50%, and triglyceride carbon number distribution of 8-16% CN46 and 13-28% CN42+CN44. This fat composition allows stable aeration without using emulsifiers or gels. The confectionary product is made by mixing the fat, sweetener, and water, then cooling and aerating. The fat phase has overrun of 30-90% and specific solid fat content ranges. The confectionary product can be a low-hydrogenated and low-palm option compared to prior art

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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