CHOCOLATE MILK POWDER
To prepare a powder for milk chocolate having a high percentage of free fat, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a pellet are separated by centrifugation, the pellet is incorporated in the aqueous phase and the dispersion obtained is concentrated and inoculated...
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| creator | HANS-JOSEPH PIEK NIKLAUS MEISTER |
| description | To prepare a powder for milk chocolate having a high percentage of free fat, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a pellet are separated by centrifugation, the pellet is incorporated in the aqueous phase and the dispersion obtained is concentrated and inoculated with lactose, the fatty phase, pasteurised and homogenised in the heated state, is added to it and the mixture is powdered in the cold state under high pressure in a drying tower through which a stream of very hot air is maintained.
The powder obtained has an distinct flavour of cocoa and a milky note. Its rheological properties facilitate its processing to chocolate. |
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The powder obtained has an distinct flavour of cocoa and a milky note. Its rheological properties facilitate its processing to chocolate.</description><edition>5</edition><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>1992</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=19920521&DB=EPODOC&CC=AU&NR=623729B2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19920521&DB=EPODOC&CC=AU&NR=623729B2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HANS-JOSEPH PIEK</creatorcontrib><creatorcontrib>NIKLAUS MEISTER</creatorcontrib><title>CHOCOLATE MILK POWDER</title><description>To prepare a powder for milk chocolate having a high percentage of free fat, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a pellet are separated by centrifugation, the pellet is incorporated in the aqueous phase and the dispersion obtained is concentrated and inoculated with lactose, the fatty phase, pasteurised and homogenised in the heated state, is added to it and the mixture is powdered in the cold state under high pressure in a drying tower through which a stream of very hot air is maintained.
The powder obtained has an distinct flavour of cocoa and a milky note. Its rheological properties facilitate its processing to chocolate.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1992</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBB19vB39vdxDHFV8PX08VYI8A93cQ3iYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxjqFmRsbmRpZOTkbGRCgBAFonHpg</recordid><startdate>19920521</startdate><enddate>19920521</enddate><creator>HANS-JOSEPH PIEK</creator><creator>NIKLAUS MEISTER</creator><scope>EVB</scope></search><sort><creationdate>19920521</creationdate><title>CHOCOLATE MILK POWDER</title><author>HANS-JOSEPH PIEK ; NIKLAUS MEISTER</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_AU623729BB23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1992</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HANS-JOSEPH PIEK</creatorcontrib><creatorcontrib>NIKLAUS MEISTER</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HANS-JOSEPH PIEK</au><au>NIKLAUS MEISTER</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CHOCOLATE MILK POWDER</title><date>1992-05-21</date><risdate>1992</risdate><abstract>To prepare a powder for milk chocolate having a high percentage of free fat, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a pellet are separated by centrifugation, the pellet is incorporated in the aqueous phase and the dispersion obtained is concentrated and inoculated with lactose, the fatty phase, pasteurised and homogenised in the heated state, is added to it and the mixture is powdered in the cold state under high pressure in a drying tower through which a stream of very hot air is maintained.
The powder obtained has an distinct flavour of cocoa and a milky note. Its rheological properties facilitate its processing to chocolate.</abstract><edition>5</edition><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 | CHOCOLATE MILK POWDER |
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