Method of producing seed crystal suspensions based on melted fat
US6894178B1 · kind B1 · utility
6Cited by
1References
14Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 29, 1999 |
| Grant date | May 17, 2005 |
| Priority date | — |
| Expiry date | May 29, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to a process for producing seed crystal suspensions based on melted fat. In particular, the invention describes a process for generating stable microdisperse cocoa butter crystal suspensions which have a high βVI modification share and using the seed suspensions in the seed crystallization of fat-based suspensions containing disperse solid particles such as chocolate, chocolate-like masses, or the like. The invention also describes an apparatus for carrying out the process.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.