Method and device for liquefying of a powdery fat based product particularly in the production of chocolate and the like
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...
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| creator | MAXINE JOLLY KATE ARMSTRONG STUART BLACKBURN STEFAN REUSS FERNANDO GOMES STEPHEN THOMAS BECKETT NICHOLAS TYERS PARSONS |
| description | 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. |
| format | Patent |
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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.</description><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2008</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20081002&DB=EPODOC&CC=AU&NR=2003242655B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20081002&DB=EPODOC&CC=AU&NR=2003242655B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MAXINE JOLLY</creatorcontrib><creatorcontrib>KATE ARMSTRONG</creatorcontrib><creatorcontrib>STUART BLACKBURN</creatorcontrib><creatorcontrib>STEFAN REUSS</creatorcontrib><creatorcontrib>FERNANDO GOMES</creatorcontrib><creatorcontrib>STEPHEN THOMAS BECKETT</creatorcontrib><creatorcontrib>NICHOLAS TYERS PARSONS</creatorcontrib><title>Method and device for liquefying of a powdery fat based product particularly in the production of chocolate and the like</title><description>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. 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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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method and device for liquefying of a powdery fat based product particularly in the production of chocolate and the like |
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