Method and device for liquefying of a powdery fat based product particularly in the production of chocolate and the like
US7736685B2 · kind B2 · utility
9Cited by
9References
15Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 10, 2003 |
| Grant date | Jun 15, 2010 |
| Priority date | — |
| Expiry date | Dec 31, 2026 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to a method for lowering the viscosity of a fat based mixture comprising solids and fat that have been previously refined to a powdery mass characterized in that the powdery mass is submitted to elongational flow effective as such to provide breaking up of the agglomerates and intimate interactions of the solids with the fat thereby resulting in the production of a pasty mass with coating of the solids with the fat. The method enables to replace conching in a traditional conche or at least reduce conching time or increase the subsequent loading and throughput of the fat based mass in traditional conches.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.