RU2738415C2 - Composition, method and use - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed microporous chocolate material has plastic viscosity before aeration based on measurement results by method 46 ICA (2000) from 0.1 to 20 Pa·sec. Said composition has inert gas bubbles dispersed therein. At that, dispersed bubbles are characterized by average size of bubbles less than or equal to 100 mcm, mean-square deviation of bubbles size less than or equal to 60 mcm, total bubble surface area (TSA) of 0.5–1.10 m² per 100 g of porous chocolate material. Gas bubbles are uniformly distributed in porous chocolate material with uniformity index of at least 0.8. P—porosity of the porous chocolate material ranges from 10 to 19 %. Also disclosed are a method of producing microporous chocolate material, method for microaeration of chocolate material and application of microaeration of chocolate material for increase and/or reduction of organoleptical characteristics of chocolate.

EFFECT: invention is aimed at improvement of organoleptic characteristics of chocolate material, reduction of sugar capacity and simplification of production.

32 cl, 35 dwg, 2 tbl, 10 ex

Description

The present invention relates to the field of chocolate confectionery compositions that contain gas bubbles (commonly known as aerated chocolate). One preferred embodiment relates to microporous chocolate having a combination of many of the improved properties.

Methods for producing chocolate containing gas bubbles (usually nitrogen or carbon dioxide) are known. However, in such products, as a rule, gas bubbles are visible to the consumer (for example, in products sold by the applicant under the registered trademark Aero®). Such visible bubbles with an average diameter of 100 μm or more are commonly referred to as macro-aeration. Less common is the aeration of chocolate with bubbles that are small enough to be visible to the naked eye, typically with an average bubble diameter of less than 100 microns (informally known as microaeration). There are technical problems with microporous chocolate. For example, the gas must be injected into the chocolate mass in a more precise way using specialized equipment, otherwise there is a risk of bubbles coalescing to form larger bubbles. You should also pay attention to the introduction. Microporous chocolate mass is very sensitive to any form of mechanical stress that causes coalescence. Therefore, to ensure optimal aeration quality, injection under pressure directly into the mold is required. Until recently, the focus has been on low levels of micro-aeration, mainly for cost reasons.

Applicant has surprisingly discovered that certain microporous chocolate compositions have unanticipated properties that have benefits for the end user as well as during production. These advantages include improved stability of the aerated bubble matrix in the solid and / or simplified demoulding and / or packaging. These properties facilitate product manufacturing and / or provide more desirable and / or stable organoleptic properties in the final confection. The present invention provides methods for making such microporous chocolate compositions and various uses for such chocolate compositions.

It has previously been believed that achieving high porosity in microporous chocolate is problematic and costly without additional benefits and will lead to unstable products with an unpleasant taste. For this reason, few of the micro-aerated articles produced in practice using the prior art contain small amounts of micro-gas bubbles in order to provide a porosity of maximum 8%, often much lower. The applicant has surprisingly found a method for producing a new kind of microporous chocolate, according to which the chocolate contains a much higher proportion of gas than was previously introduced into the product, and the microbubbles are characterized by optimal parameters (as described herein). Such microporous chocolate has a number of advantageous properties that have never been considered before.

The patent literature also describes the following methods for aerating chocolate.

EP2298080 (Kraft) (also referred to herein as Kraft080) discloses a method and apparatus for producing an aerated food product, which details the use of a microporous gas diffuser for aerating food products in a low shear mixing process. Chocolate is believed to be such, although the only example given is a chocolate flavored waffle filler, but not chocolate.

Paragraph [0017] in Kraft080 states:

"The viscosity of the process fluid prior to gas introduction through the microporous diffuser is generally in the range of 1 to 200 Pa · s and preferably in the range of 1 to 60 Pa · s."

Paragraph [0027] states:

“The volume fraction of gas introduced into the food product depends on the particular application and is generally in the range from 5 to 75% by volume, preferably from 5 to 40% by volume. and most preferably 10 to 30 vol.% ".

Paragraph [0034] states:

“As mentioned above, it is an object of the present invention to provide products with fine gas cells and preferably products with a microcellular structure. A microcellular structure is usually understood to mean gas cells with an average size of 100 μm or less. The average cell size is preferably less than 50 μm, and most preferably the average cell size is in the range of 5 to 30 μm. In the most preferred embodiments, 90% of the cells are 10 to 50 microns in size.

Paragraph [0042] states:

The product of the process according to the present invention typically contains 30% or less gas by volume. Preferably the volume fraction of gas is less than 25% and most preferably is in the range from 10 to 25%. Best results are obtained by combining the aforementioned preferred gas volumes with preferred cell sizes.

Kraft080 discloses a very wide range of viscosities (1 to 200 Pa · s) for food environments to ensure successful aeration using this method. It is not conclusive that all food products in such a wide range of viscosities can be aerated using the same method described in Kraft 080, and such claims should be considered speculative enough. For example, chocolate masses used to make molded chocolates typically have plastic viscosities of 1 to 20 Pa · s, and high shear mixing would be required to provide homogeneous aeration. In the aeration method described in Kraft080, gas injection is performed under low shear conditions using a microdiffuser. It seems doubtful that this method can provide aeration of viscous chocolate masses with viscosity values near the largest limit of the stated range. It also seems questionable that this method allows aerating the chocolate with a uniform and even distribution of bubbles within the product. Kraft080 also describes products with aeration with gas volumes over a very wide volume range (5 to 70%). No assessment of the unique properties of chocolate is provided Applicant has found that microbubble aeration of chocolate at gas volumes greater than 20% increases the viscosity of the chocolate, making it difficult to remove such chocolate from the mold. Therefore, the microporous chocolate described in Kraft080, even if it was prepared, is far from satisfactory.

Josefin Haedelt et al, Institute of Food Technology, vol. 70 (2), March 2005, p E159-164 (also referred to herein as Haedelt2005) describes vacuum bubble formation in liquid tempered chocolate. Haedelt2005 states (page E159, column 2, lines 7-11) that:

“Moreover, the dispersion characteristics obtained under a given set of conditions were not very reproducible. In general, the effects of technological conditions on key quality parameters such as density, gas retention and bubble size are far from being understood. ”

The bubble size in Haedelt 2005 aerated chocolate is clearly in the macro range. This conclusion can be drawn from Table 2 on page E161, which shows samples with the size of bubbles with an average diameter (mm) obtained at various values of gas pressure, in particular 0.85 mm ± 0.4 mm standard deviation (SD) (at 1000 Pa); 0.4 mm ± 0.16 mm SD (at 5000 Pa); and 0.37 mm ± 0.19 mm SD (at 10,000 Pa). In addition, Table 3 on page E161 describes bubble size samples with the following average diameters (mm) obtained from viscosity chocolate tempered at specified temperatures, namely: 0.4 mm ± 0.19 mm SD (at 27 ° C); 0.41mm ± 0.16mm SD (at 30 ° C); and 0.49 mm ± 0.19 mm SD (at 33 ° C).

Published by Josefin Haedelt et al, Journal of Food Science vol. 72 (3), 1 April 2007, p E138-142 (also referred to herein as Haedelt 2007). Haedelt2007 investigated the organoleptic properties that were achieved using various gases for micro-aerating chocolate, namely carbon dioxide, nitrogen, nitric oxide and argon. Haedelt2007 does not consider or disclose the effect of changing any other parameters on the organoleptic properties of aerated chocolate.

Publication WO2002-13618 (Danone) describes a device for aerating food, including chocolate.

In publication US4674888 (Komax Systems) a gas injector is described.

EP2543260 (Kraft) (referred to herein as Kraft060) discloses a frozen cone method to microaerate a chocolate shell. These thin shells are very different from thicker molded chocolate products such as bars. The use of the cold forming method avoids the problems associated with the flow characteristics of microporous chocolate.

In paragraph [0008], lines 45–55 in the Kraft060 document, it states:

“… In this case, the total gas content in the aerated layer of the shell is at least 5%, and this gas content was calculated using the following formula (1):

Gas content in the aerated layer of the shell = (M2 - M1) / M1,

where M1 is the mass of the aerated casing layer with volume V1, and M2 is the mass of the unaerated casing layer with volume V1, formed from the same edible liquid as the aerated casing layer, and in the same procedure as the aerated casing layer. "

Paragraph [0023] states:

The aerated edible liquid that is introduced into the mold cavity in step (ii) contains a suitable total gas amount of at least 5%, and the gas content has been calculated using the following formula (2):

Gas content in aerated food liquid = (M2 - M1) / M1,

where M3 is the mass of aerated food liquid with a volume of V2, and M4 is the mass of the same volume of food liquid without aeration. This means that the mass of the edible liquid per unit volume (V2) is reduced by at least 5% when the liquid is aerated.

Paragraph [0024] states:

A gas content of at least 5% is advantageous in that it provides good texture and reduces the energy value of the shell. In this regard, the gas content in the aerated edible liquid can be at least 10%, at least 15%, at least 20%, at least 25%, at least 30% or at least 40%, and in in some embodiments, the gas content was in the range of 5-40%, 5-25%, or 10-20% by weight, so that there is no excessive gas loss during the cold forming process. A higher initial gas content results in a higher deaeration level compared to the initial gas content. This is because gas bubbles are more likely to coalesce to form larger bubbles. Larger bubbles quickly escape from the liquid due to the large difference between their density and that of the liquid.

Paragraph [0025] states:

Another indicator of the degree of aeration of a liquid is the volume of gas in the liquid relative to the total volume of the liquid. In one embodiment, the liquid contains not more than 14% vol., Not more than 18% vol. or not more than 22% vol. gas. A suitable minimum gas content is 10% by volume. Gas content 10-22% vol. has advantages in terms of taste and taste.

Paragraph [0026] states:

The aerated liquid can have a density of not more than 1.10 g / cm ³ , not more than 1.05 g / cm ³ , not more than 1.00 g / cm ^3, or not more than 0.95 g / cm ³ . The density in the range of 0.98-1.10 g / cm ³ is optimal in terms of taste and taste. "

Kraft060 focuses more on improving methods for making thin chocolate shells than on aerating large masses of chocolate such as those used to make chocolate bars. The method described in Kraft060 uses cold stamping to form a thin shell. Kraft060 does not provide suggestions on how fine, controlled size distribution bubbles can be produced in microporous chocolate. This is partly due to the rapid cooling characteristic of the cold forming process, which is equivalent to a reduction in the time for bubble expansion and coalescence. The cooling time for a chocolate bar is significantly longer due to the use of extended tunnel coolers and a significantly larger mass of chocolate in the mold cavity. The punching process causes the bubble to break due to the physical force of the punch on the aerated chocolate. The problem of ensuring an even distribution of bubbles in a homogeneous manner in a hard chocolate product was not addressed in Kraft060, as this did not create difficulties for the thin shell. The method according to Kraft060 is not intended and would not be suitable for use in the aeration process of a thicker shaped article such as tiles. The method described in Kraft060 is for the production of chocolate casings for the addition of an additional component.

Publication US2006-0057265A1 (Knobel) discloses a method of manufacturing confectionery with an outer shell made of a substance placed inside a mold, into which a temperature-controlled punch is subsequently introduced. After insertion of the punch, the substance is placed under pressure.

EP2018811 (Winkler) discloses a food forming apparatus.

EP0589820 (Aasted-Mikroverk) discloses a method for molding chocolate products.

DE 102005018415 (Winkler) discloses a method for producing sweets (and an apparatus for molding sweets), which uses cold stamping, protected from air by filling the cavity in which stamping takes place with a gas such as helium, which is less dense than air. A mixing zone is formed between the area of protective gas and the air.

WO2009-040530 (Cadbury) discloses an aerated center-filled confectionery composition.

EP0914774 (Aasted-Mikroverk) discloses a method, system and apparatus for producing fat-containing chocolate-like masses.

Document CH680411 (Lindt) discloses a method of forming semi-solid fatty aerated masses, in particular chocolate and / or chocolate-like masses, and a device for its implementation.

Document US5238698 (Jacob Suchard) describes a product and method for producing a low density milk chocolate composition that is substantially sucrose free and characterized by the taste and mouthfeel of traditional milk chocolate. In this case, the milk chocolate composition is aerated with an inert gas at a pressure of from about 1.2 to about 8 bar and at a temperature of from 27 ° C to about 45 ° C.

EP0230763 (Morinaga) describes an aerated chocolate composition with a homogeneous gas phase and a dispersed phase of fine conglomerated hard chocolate granules. Aerated chocolate has a bulk density of 0.23 to 0.48 g / cm ³ . The composition is prepared by shaking the molten chocolate while cooling to a temperature of 8 to 14 ° C below the melting point of the fat contained in the chocolate to allow gas to be incorporated into the product. The bulk density of the composition is allowed to rise from 0.7 to 1.1 g / cm ³ , and then a vacuum is applied to the composition to 150 Torr or less to cause expansion of the composition and transform the gas and solid phases.

EP1346641 (Aasted-Mikroverk) discloses a method for producing chocolate casings.

WO2001-080660 (Effem Foods) discloses a confectionery product comprising low density chocolate surrounded by a sugar-based coating and a method for making the product. The product is said to be suitable for long-term storage even at elevated room temperatures.

GB1305520 (Abalo) discloses a continuous process for making frothed candies with a solid outer shell of unaerated chocolate and a frothy chocolate filling in the center.

WO1999-34685 (Mars) (= US6165531) describes the use of molds made of material with a low surface energy <30 mJ / m ² (eg silicone) for demoulding a microaerated product. This link shows (for example on page 29) that aerated chocolate is more difficult to remove from the mold than unaerated chocolate.

WO2000-078156 (APV) describes the use of microporous chocolate for enrobing.

Page 5, lines 1-5, states:

“Existing aeration equipment can be installed in a tempering unit, but without a high shear unit, the level of aeration remains limited (typically below 5%) and the ability to generate microscopic bubbles is also limited (this is considered one of the highly desirable characteristics in some areas of application of the invention) ".

The patent application mainly describes the details of the equipment, and no further considerations follow from the above paragraph as to what levels of aeration might be desirable or what microscopic bubbles might be used.

WO2004-056191 (Mars) (= US2006-0147584) describes the use of monpacer rolls for the production of chocolate dragees with a low density (ie aerated) chocolate core in a sugar casing. The dragees are similar to those commercially available from Mars under the registered trademark M & M®. The patent on page 6, lines 27-30, states that:

“… The chocolate core is dispersed using gas bubbles with an average diameter of less than 25 microns. Typically, the average diameter of the gas bubbles is less than about 17 microns. The dispersion is preferably uniform within the core. "

Bubbles of this size are very small and difficult to create in a mass of chocolate that is larger than the core (for example, for making chocolate bars). The patent on page 4, lines 6-8, states that:

"Most types of chocolate production line equipment are very specific to the type of confection being produced, so they are not easily transferred from one production line to another."

Therefore, the description given herein in relation to aerated chocolate cores will not be construed as related to the production of chocolate masses in a broader sense. The use of chilled rollers and lower masses of chocolate means that aeration stability is less of a problem than with molded bars.

WO2013-143938 (Unilever) discloses how colorants can be added to ice cream coatings to counteract microaeration effects. The patent on page 4, lines 19-22 states that:

“Preferably, 80% of the cumulative area-weighted air bubble size distribution is below 60 microns. Preferably, 95% of the cumulative area-weighted distribution of air bubbles is below 125 µm, preferably below 100 µm. “Preferably 99% of the cumulative area-weighted distribution of air bubbles is below 150 microns.

The use of high levels of aeration does not follow from the opposed tendency to limit exposure to color. The document noted in passing (page 2, line 3) that such aerated chocolate is perceived to be milder, but this is not supported by any data. It will be apparent to the reader of this reference that, in context, this note refers to perception associated with color change and not due to other sensory changes such as changes in flavor or texture.

WO 2014-037910 (Barry Callebaut) describes a microporous chocolate used to limit seepage and bloom in which gas is present as a volume fraction of 0.1% to 4.5% of micro-gas bubbles with a diameter of 1 to 100 μm.

The patent on page 5, lines 1-10 (unofficial translation) states that:

“The preferred volume fraction of gas microbubbles is greater than or equal to 0.2% and in particular greater than or equal to 0.5% or 0.8%.

The preferred volume fraction of gas microbubbles is less than or equal to 5.0% and in particular less than or equal to 4.5% or even 4%.

The volume fraction of gas microbubbles is advantageously less than or equal to 3.5% or 3.0%, in particular less than or equal to 2.8% or 2.0%.

The preferred volume fraction of gas microbubbles is selected in the range from 0.2% to 4.5%, preferably in the range from 0.3% to 2.5%. Alternatively, the volume fraction of gas microbubbles is selected in the range from 0.5% to 2% ".

The patent on page 4, lines 22-25 (unofficial translation) states that:

“Preferably, the gas microbubbles present have a diameter that is less than or equal to 100 microns. The diameter of the microbubbles can be from 1 µm to 100 µm, preferably the diameter can be from 1 µm to 30 µm, and in a more preferred embodiment, the diameter can be from 1 µm to 10 µm. "

In the patent on page 5, lines 26-28 (unofficial translation), in relation to food according to the invention, it is stated that:

"... characterized in that a volume fraction of 0.1 to 5.0% of gas microbubbles with a diameter in the range from 1 μm to 100 μm is dispersed in the composition."

Thus, in all the provisions of this document, it is not recommended to use volumes of aeration higher than 5 vol.% Gas - much less than the volumes of gas used in the present invention.

The document EP2016836 (Mondelez) describes a method for producing a confectionery product, which includes the steps: a) introducing an aerated confectionery mass (for example, chocolate) into a mold, and the equipment acts on the mass with a pressure above atmospheric pressure so that it flows into the mold, b) introducing at least one granular material in the confectionery mass and / or on it; and c) repeating at least step a) at least once. The patent states that this method avoids the shear forces on the mass, which is characteristic of the extrusion method, and thus allows the trapping of gas bubbles in the final product.

Document WO2006-67123 (= EP1835814, EP1673978 and WO2006-79886) (Mondelez) describes a device and method for producing aerated chocolate, which makes it possible to dispense with the re-use of the chocolate mass in a continuous process, since the returned part of the aerated mass must undergo re-tempering, deaeration and re-tempering. The method is also a one-pass process in which the aeration rate is adjusted to match chocolate production to eliminate waste and reuse of porous chocolate. For this purpose, a rotor-stator combination is used to aerate the chocolate, and the rotor speed is controlled and adjusted to the minimum required for the formation of (invisible) bubbles with a size of slightly less than 50 μm, depending on the rate of mass feeding through the rotor-stator. The bubbles are indicated to be approximately the same size, and it is noted that the amount of gas injected will be constant and independent of the feed rate, since the rotor speed can be varied to maintain a constant level of aeration. It is noted that small bubble size can be achieved by using a multi-nozzle pressurized manifold. No further detailed information is provided on the size and distribution of bubbles in the resulting chocolate. The invention is more about the ability to avoid the problems associated with the production of excess aerated mass in an in-line production method, there is no idea about using this method for the formation of bubbles with the stringent criteria defined in this document, or that the specific level of micro-aeration of the final chocolate will be more desirable than any other level.

The document EP2804487 (= WO2013-108019) (Mondelez) discloses a confectionery composition comprising a food casing with a filler therein. The filler comprises a fat base with a solid fat content (SFC) of 35 to 65% at 0 ° C and 1 to 8% at 30 ° C. In certain embodiments, the fatty base is derived from a middle portion of palm oil. At low temperatures, the filler remains soft and therefore palatable. However, it does not melt at room temperatures and therefore does not require refrigeration / freezing for storage or transport.

The document WO2015-101965 (Mondelez) describes a method for producing a confectionery composition and compositions that can be obtained using this method. The method includes obtaining a first sheet (10) of cling film having a plurality of first depressions (12) formed therein, and a second sheet (22) of cling film, optionally having a plurality of second depressions (24) formed therein. Filler liquid (18) is fed into the first recesses (12) and then closed between the first and second sheets (10, 22), forming capsules (26). Melted chocolate (14) may be fed into the first depressions and / or second depressions before the liquid filling is added. The capsules can be placed in a chocolate shell.

WO2015-072942 (Eti Gidan Sanayi) describes an industrial food product with high water activity and filler, free from preservatives, colorants and emulsifiers. The invention is a method for the production of an industrial food semi-finished product, ready for use, with high activity of water and a filler and without a preservative, a coloring agent and an emulsifier, including the steps of the method: a) preparation and baking of bakery products, b) to prepare the filler (2), obtaining product using methods of mixing - condensation - pasteurization - homogenization within one installation, lowering the temperature of the semi-finished product and keeping it in a certain range (50-55 ° C), processing the semi-finished product at a fixed temperature in separate channels (K1, K2, K3, K4) and its cooling to a certain temperature (up to + 8 ° C), which is significantly below the freezing point (15 ° C), preventing crystallization (constant mixing), and carrying out crystallization methods - aeration due to the retention of air particles in a viscous matrix structure formed by minimizing temperature fluctuations at a given temperature, c ) combining the finished bakery product (1) with filler (2), d) packing in bags filled with preservative gases.

JP03-883479 (Meji) describes a method for preparing a pneumatically blended fat-containing confection, including a shell of a formed pneumatically fat-containing confection, and applying the molding method. The method includes feeding the pneumatically blended fat-containing confectionery dough into a mold where a thin layer of the fat-containing confection is formed, pressing the mold using a press template to form a double casing, and supplying the food material as a central filler within the casing. In an alternative embodiment, the method includes the following process: directly feeding the pneumatically blended fat-containing confectionery dough into a heated mold to melt its interface, forming a thin layer at the interface with the inner surface of the mold, and then pressing the dough using a cooled press template to form a shell, and feeding food material as a central filler inside the shell.

Several chocolate products were specially micro-aerated, in the vast majority of cases the aeration was macro-aeration, with some or all of the bubbles in the chocolate visible to the naked eye in the chocolate because all the bubbles were macro-sized and / or because the bubbles were obtained by methods that did not provide accuracy and resulted in to a set of bubbles with a wide range of sizes, so that many bubbles were inevitably visible without magnification. There are not many aerated chocolates where the aeration is truly hidden from the end consumer because the bubble sizes are consistently and consistently below the line of sight (nominally 100 microns or less).

The applicant analyzed various chocolate products, some of which were found to contain small amounts of trapped micro-sized gas bubbles. The low levels of such bubbles and their heterogeneity indicate that such micro-aeration is likely to be spontaneous and associated with natural gas incorporation during production.

Dove®, the highest porosity product of this type, and not specifically micro-aerated, was a chocolate marketed in the US by Mondelez under the registered trademark Dove®, with a porosity of 1.85% microbubbles.

Jacob's Club®. Chocolate coated biscuits marketed in the UK under the registered trademark Jacob's Club® contained aerated cream and chocolate and were considered purposefully aerated. Interestingly, a significant difference between the level of aeration was observed on the tops and sides of the product, with the porosity of the chocolate forming the topcoat being 8.5% (average bubble size 281 μm ± 311), while on the sides the porosity of the chocolate was 3. 7% (average bubble size 202 μm ± 184). It should be noted that the average bubble size obtained in the Jacob's Club product is significantly larger than commonly referred to as micro-aerated (100 microns or less), and the bubbles will be visible to the consumer with the naked eye.

Mars® Easter Eggs, a chocolate used to shell two different Easter eggs in 2014 from Mars (marketed in the UK under the registered trademarks M & M® and Mars®), were tested for microaeration using X-ray tomography. Along with these tests, the microaeration of conventional milk chocolate, also commercially available from Mars under the registered trademark Dove® Silky Smooth Milk Chocolate, was also investigated. The following results were obtained:

Average bubble size Root mean square deviation Median bubble size Product Porosity (μm) (SD) (μm) (μm) Mars® Egg 6.9% 73 μm 64 μm 48 μm M & M® Egg nine% 132 μm 133 μm 84 μm Mol. shock. Dove® 1.8% 76 μm 49 μm 60 μm

Dove® milk chocolate had a porosity of 1.8%, and it is believed that this low porosity is much more likely to be the result of natural micro-aeration as a by-product of the conventional process, rather than a targeted gas injection. Mars® and M & M® Eggs were more likely to have been purposefully aerated because these eggs are large enough to be a means of reducing the amount of chocolate for cost savings while maintaining product size. They also appear to have been made using the frozen cone / cold stamping process (possibly similar to that described in Kraft060 above), where aeration stability is less problematic due to the rapid cooling associated with this process.

For a number of aerated products that have been produced and / or described in the prior art, a wide bubble size distribution, larger bubbles, and / or this resulted in a product with low porosity (i.e. gas added in small quantities) was noted.

Thus, it can be noted that there is a technical bias against microporous chocolate with a uniform distribution of bubbles at all but low gas levels (i.e., at a porosity of 9% or less). It is generally accepted that micro-aeration at high gas levels is difficult and expensive, and does not provide sufficient benefits, but in fact will adversely affect the organoleptic and aesthetic properties of chocolate.

Applicant has surprisingly discovered a method of aerating a chocolate material to form a microporous chocolate material with many small bubbles with a narrow size distribution and evenly distributed throughout the material. These chocolate materials can be easily formed into microporous chocolate products, such as chocolate bars, bars, and other shaped chocolate confections, such as shaped chocolate-coated wafers (for example, made using a wet filled mold).

It is an object of the present invention to resolve some or all of the problems or disadvantages (eg, listed herein) of the prior art, including not necessarily eliminating the technical biases described above that prevent the widespread use of microaeration in chocolate-containing confectionery.

Therefore, in general, in accordance with the present invention, there is provided a porous chocolate material with a plastic viscosity before aeration, which, as measured by the ICA method 46 (2000), is from 0.1 to 20 Pa · s, where:

(i) the composition has bubbles of an inert gas dispersed therein, and the dispersed bubbles are characterized by the following parameters

(a) the average bubble size is less than or equal to 100 μm,

(b) the standard deviation of the bubble size is less than or equal to 60 μm;

(c) a total bubble surface area (also referred to herein as TSA) from 0.5 to 1.2 m ² per 100 g of porous chocolate material;

wherein parameters (a) and (b) are determined by X-ray tomography and / or confocal laser scanning microscopy (CLSM) and parameter (c); and where

gas bubbles are evenly distributed in the chocolate material with a uniformity index of at least 0.8; and

TSA can be determined using any suitable empirical method well known to those skilled in the art and / or can be determined based on calculations. In one preferred embodiment, the TSA is determined from equation (1):

(1),

(one),

where TSA is the total surface area of the bubble, P is the porosity of the porous chocolate material, m _ac is the mass of the aerated composition (g), d _ac is the density of the aerated composition (g / cm ³ ), and r is the radius of the medium-sized bubble (cm).

The porous chocolate material of the present invention is preferably a chocolate mass.

The plastic viscosity of the chocolate material of the present invention before aeration is readily measured in accordance with ICA Method 46 (2000) under standard conditions unless otherwise indicated, and is most preferably 0.1 to 10 Pa · s.

The microporous chocolate material of the present invention described herein (and / or prepared in accordance with any method of the present invention as described herein) has a total bubble surface area (TSA) of 0.5 to 1.2; preferably 0.55 to 1.10, more preferably 0.6 to 1.0; most preferably 0.65 to 0.90, for example 0.7 to 0.8 m ² per 100 g of porous chocolate material. The term "surface area" or "total surface area (TSA)" as used herein refers to a value that can be calculated from equation (1) of this document and / or measured by any suitable device or method known to those skilled in the art. ... In one embodiment, TSA is specific surface area (SSA) and can be measured as described in 'Determination of Surface Area. Adsorption Measurements by Continuous Flow Method 'FM Nelsen, FT Eggertsen, Anal. Chem., 1958, 30 (8), pp. 1387–1390, for example using nitrogen gas with SSA calculations from the BET adsorption isotherm.

A suitable chocolate material is chocolate or a composite product, more suitably chocolate, most suitably dark and / or milk chocolate, for example milk chocolate such as a molded milk chocolate bar (optionally with inclusions and / or fillers inside).

In one embodiment of the present invention, the uniformity index, which reflects the uniformity of distribution of bubbles in the composition, may be determined by imaging (using X-ray tomography and / or CLSM) and measuring the number of bubbles that intersect at least 3 parallel horizontal lines of equal length ( preferably at least 1 cm) drawn on the image and equidistant from each other and from the edges of the image. The ratio of the minimum number of bubbles on one of such lines to the maximum number of bubbles on one of such lines can be defined as the Bubble Distribution Uniformity Index (NBHDI), which may be at least 0.8, preferably greater than or equal to 0.85. more preferably greater than or equal to 0.9, most preferably ≥ 0.95, such as about 1.

In another alternative or general embodiment of the present invention, the uniformity index, which reflects the uniformity of bubble distribution, can be determined by imaging (using X-ray tomography and / or CLSM) and measuring the length of each line that is within the cavity of the gas bubble along each of the at least 3 parallel horizontal lines of equal length (preferably at least 1 cm) drawn on the image and equidistant from each other and from the edges of the image. The ratio of the minimum cavity length on one of these lines to the maximum cavity length on one of such lines can be defined as the cavity length uniformity index (VLBHDI), which can be at least 0.8, preferably greater than or equal to 0.85. more preferably greater than or equal to 0.9, most preferably ≥ 0.95, such as about 1.

Sweetness is an organoleptic characteristic that some consumers may wish to enhance in chocolate materials. Bitterness is an organoleptic characteristic that some consumers may wish to reduce in chocolate materials. Applicant has surprisingly discovered that micro-aeration can be used to perceive sweetness and / or reduce the perception of bitterness in chocolate. Micro-aeration can also be used to maintain an acceptable and / or comparable level of sweetness and / or bitterness compared to non-aerated products while using less sugar.

In yet another embodiment, the present invention provides a microporous chocolate material (Material 1) of the invention as described herein, comprising:

(a) low sugar content, not more than 35 wt.% material 1; and

(b) perception of sweetness or bitterness (eg, based on sweetness perception scoring as described herein) similar to sweetness perception of a control chocolate material (Control A); Where

control A was prepared according to the same recipe as material 1, except that:

(i) control A is unaerated and

(ii) control A contains more sugar than material 1 (optionally at least 35 wt%).

Control A suitably has an amount of sugar that is at least 5, more suitably at least 10, most suitably at least 15 weight percentage points greater than the amount of sugar present in material 1, wherein it is the amount of sugar was independently measured in each case as the weight percent of sugar based on the total weight of each material.

Such a perception of sweetness or bitterness predominantly means that material 1 has a sweetness perception score within 0.5 points (more preferably no more than 0.5 points less) of the control A score. In a more preferred embodiment, the sweetness perception score of material 1 , essentially identical, in the most advantageous embodiment identical) the score of control A, and wherein material 1 contains less sugar.

In a further embodiment, the present invention provides a microporous chocolate material (material 2) of the invention as described herein, comprising:

(a) low sugar content, from 35 wt.% to 50 wt.% material 2; and

(b) increased sweetness perception or decreased bitterness perception (eg, based on sweetness perception scoring as described herein) compared to sweetness perception of a control chocolate material (Control B); Where

control B was prepared according to the same recipe as material 2, except that:

(i) control B is unaerated and

(ii) control B has a similar amount of sugar as material 2.

Control B suitably has a similar amount of sugar, i.e. no more than 5 (optionally 2) weight percentage points different from the amount of sugar in material 2, more suitably substantially identical to that amount, most suitably equal to that quantity, this amount of sugar being independently measured in each case as the weight percent of sugar based on the total weight of each material.

Enhanced sweetness perception or decreased bitterness perception advantageously means that material 2 has a sweetness perception score of at least 0.5 (more preferably at least 0.7 point, most preferably at least 1.0 point) more control score B.

The method of micro-aerating chocolate material (material 1) using the method of the present invention as described herein is intended to increase the stability of the bubbles formed in material 1 so that such bubbles are stable for a longer time than bubbles in macro-aerated control A.

Softness is an organoleptic characteristic that some consumers may wish to enhance in chocolate materials. Applicant has surprisingly discovered that micro-aeration can be used to enhance the softness of chocolate. Micro-aeration can also be used to maintain an acceptable and / or comparable level of softness compared to non-aerated products while using less fat.

Softness can be determined by a panel of experts and / or physical tests. It is often measured by its opposite hardness perception, so that an increase in softness can also be judged from a corresponding decrease in hardness (as measured by a decrease in hardness perception as judged by a qualified panel of experts, as described herein, or a lower value of a physical parameter that determines hardness in suitable tests) compared to a non-aerated control.

In one embodiment of the present invention, softness (and its antipode hardness) can be determined physically using a penetration test, which can be any test known to those of skill in the art suitable for testing chocolate.

In yet another embodiment, the present invention provides a microporous chocolate material (Material 1) of the invention as described herein, comprising:

(a) low fat content, not more than 27 wt.% material 1; and

(b) softness (eg, based on hardness perception scoring as described herein) similar to the softness of a control chocolate material (Control A); Where

control A was prepared according to the same recipe as material 1, except that:

(i) control A is unaerated and

(ii) control A contains more fat than material 1 (optionally at least 27 wt%).

Control A suitably has an amount of fat that is at least 2, more suitably at least 5, most suitably at least 8 weight percentage points greater than the amount of fat present in material 1, wherein it is the amount of fat was independently measured in each case as the weight percent of fat based on the total weight of each material.

Such softness may predominantly mean (if measured by the perception of hardness) that material 1 has a score for the perception of hardness within 0.5 points (more preferably no more than 0.5 points less) of the score for control A. In a more preferred embodiment, the score the hardness perception score of material 1 is substantially identical, and in the most advantageous embodiment is identical to the control A score, and material 1 contains less fat.

In a further embodiment, the present invention provides a microporous chocolate material (material 2) of the invention as described herein, comprising:

(a) a fat content of 27 wt% to 34 wt% of material 2; and

(b) increased softness (eg, as measured by a decrease in hardness perception, as described herein) compared to the softness of a control chocolate material (Control B); Where

control B was prepared according to the same recipe as material 2, except that:

(i) control B is unaerated and

(ii) control B has a similar amount of fat as material 2.

Control B suitably contains a similar amount of fat, i.e. no more than 2, optionally no more than 1 weight percentage point differs from the amount of fat in material 2, more suitably substantially identical to that amount and most suitably variant is equal to such an amount, while this amount of fat was independently measured in each case as a weight percentage of fat from the total weight of each material.

Increased softness advantageously may mean (if measured by a decrease in hardness perception) that material 2 has a hardness perception score of at least 0.5 (more preferably at least 0.7 points, most preferably at least 1, 0 points) less than the point assessment of control B.

Milk flavor is an organoleptic characteristic that some consumers may wish to enhance in chocolate materials. Cocoa flavor is an organoleptic characteristic that some consumers may wish to reduce in chocolate materials. Applicant has surprisingly discovered that micro-aeration can be used to enhance the perception of milk flavor and / or reduce the perception of cocoa flavor in chocolate. Micro-aeration can also be used to maintain an acceptable and / or comparable level of milky taste compared to non-aerated products while using less sugar and / or milk. Micro-aeration can also be used to maintain an acceptable and / or comparable taste of cocoa compared to non-aerated products while using less milk. This is especially important for consumers who prefer the taste of milk over dark chocolate.

The preferred chocolate materials used in all aspects of the present invention are milk chocolate (or an equivalent constituent product). The milk content can be in the form of whole milk, skim milk and / or milk fat and / or in the form of a liquid or powder.

In yet another embodiment, the present invention provides a microporous chocolate material (Material 1) of the invention as described herein, comprising:

(a) low milk content, not more than 15 wt.% material 1; and

(b) the perception of milk taste or cocoa taste (eg, scored by the perception of milk taste, as described herein), similar to the perception of milk taste of the control chocolate material (control A); Where

control A was prepared according to the same recipe as material 1, except that:

(i) control A is unaerated and

(ii) control A contains more milk than material 1 (optionally at least 15 wt%).

Material 1 is preferably characterized by a low milk content of no more than 12 wt%, more preferably no more than 10 wt%, most preferably no more than 8 wt% of material 1.

Control A suitably has an amount of milk that is at least 2, more suitably at least 5, most suitably at least 8 weight percentage points greater than the amount of milk present in material 1, wherein it is the amount of milk was independently measured in each case as the weight percent of milk based on the total weight of each material.

Such perception of milk taste or cocoa taste predominantly means that material 1 has a milk taste perception score within 0.5 points (more preferably no more than 0.5 points less) of the control A score. In a more preferred embodiment, the perception score the milky taste of material 1 is substantially identical, and in the most advantageous embodiment is identical) the score of control A, and material 1 contains less milk than control A.

In a further embodiment, the present invention provides a microporous chocolate material (material 2) having:

(a) a milk content of 15 wt% to 25 wt% of material 2; and

(b) enhanced milk taste perception or decreased cocoa taste perception (eg, scored milk taste perception, as described herein) compared to milk taste perception of a control chocolate material (control B); while control B was prepared according to the same recipe as material 2, except that:

(i) control B is unaerated and

(ii) control B has a similar amount of milk as material 2.

Control B suitably has a similar amount of milk, i.e. no more than 2 (optionally 1) weight percentage points different from the amount of milk in material 2, more suitably substantially identical to that amount, most suitably equal to that quantity, this amount of milk being independently measured in each case as a weight percent of milk based on the total weight of each material.

Enhanced milk taste perception or impaired cocoa taste perception predominantly means that material 2 has a milk taste perception score of at least 0.5 (more preferably at least 0.7 points, most preferably at least 1.0 points) more than the point assessment of control B.

In one embodiment of the present invention, the chocolate material is preferably non-coated (eg, a bar or slab, optionally solid or inclusive), more preferably at least 2 mm thick, even more preferably at least 5 mm thick.

Optionally, in yet another embodiment of the present invention, the chocolate material of the invention may be demolded. The term “demoulding” as used herein means that when the chocolate material of the present invention is added to the mold during the beech block test after curing, it can be reliably and continuously (i.e., 99% or more without error) be removed from the mold. the mentioned shape with one touch of a finger under standard conditions, forming one test sample, while no material remains in the mold, and deformation of the vertices of the squares of the resulting test sample does not occur.

The mold release of the chocolate material can also be assessed by measuring the extent to which the chocolate material shrinks in the mold after curing.

The present invention also provides a method for preparing glazed shaped baked cereal food products containing microporous chocolate, the method comprising the steps of:

a) optionally conditioning the mold to produce a thin layer of fat-based confection, preferably a thin layer of chocolate;

b) applying a thin layer of a fat-based confection, preferably a thin layer of chocolate, on the inner surface of said mold using an application means;

c) creating a layer of microporous chocolate next to the thin layer in the mold to obtain a food product with microporous chocolate inside.

As the microporous chocolate, it is preferable to use chocolate described in other sections of this application.

The preferred means of application in step b) is spray coating. In one embodiment of the present invention, it has been found that upon initial use of the spray coating, the surface appearance is comparable to a non-aerated standard product. It is preferred that the fat-based confection, such as the chocolate used to form the thin layer in step b), is not micro-aerated since it has been found that having a thin chocolate shell that has not been micro-aerated helps to maintain the integrity of the glaze, for example protects against moisture, and therefore ensures consistent quality over the shelf life.

In one embodiment, the optional step of conditioning the mold may include heating the mold, for example, to a temperature of from 25 to 34 ° C, preferably from 29 to 32 ° C, for example about 30 ° C.

In another embodiment, the mold is not heated, but optionally cooled, preferably to less than 10 ° C, so that the layer in the mold cures faster. Cooling the mold can also facilitate the introduction of subsequent ingredients.

However, in another embodiment of the present invention, the mold is not heated or cooled, but it can be used at room temperature, which reduces the energy consumption required for the process. Without wishing to be bound by theory, it is generally accepted that a thin layer applied, for example by spray coating, eliminates the need for pre-conditioning the mold and thus eliminates the need for a conditioning step.

Conveniently, an application means is used such that the layer of the fat-based confection (preferably chocolate) in the mold has an average thickness of 0.1 mm to 1.5 mm, more suitably 0.3 mm to 1 mm, in the most suitable option is from 0.5 mm to 0.8 mm.

The thickness of the layer can be measured with a micrometer in a standard procedure, or preferably using a cross-sectional microscope.

In one illustrative embodiment of the present invention, a mold-coated chocolate layer is used as a coating layer, which is a non-porous chocolate, as this results in a more structurally stable shell, and as a result, a more uniform smooth coating of an acceptable color is obtained on the finished product.

The microporous chocolate which is used in step c) to form the additional layer can optionally be microaerated in a separate process, and therefore the chocolate applied directly on site is already microaerated. In an alternative embodiment, the chocolate used in step c) can be introduced into a mold onto a thin chocolate layer and then micro-aerated in situ. Micro-aeration can also be one of the steps of the method of the present invention, in which case the chocolate used in step c) can be micro-aerated first just before being added to the mold layer, whereby micro-aeration can occur simultaneously with the addition to the mold as a separate step and / or micro-aeration can occur in situ within the mold after addition of chocolate and / or any combination of these can be used. Micro-aeration of the chocolate is preferably carried out before adding the chocolate to the mold layer in step c).

By microporous material is meant an aerated material comprising gas bubbles with an average diameter (assuming a spherical bubble shape) in the aerated material from 100 nanometers (nm) to 1 micrometer, preferably from 200 nm to 500 nm, more preferably from 50 to 200 nm, most preferably 75 to 150 nm). At least 60% (preferably at least 70%, more preferably at least 80%) of the bubbles optionally have a size within these ranges. In an alternative embodiment, the bubbles have a particle size distribution that is unimodal at best, and at its maximum peak lies within any of the above size ranges.

Conveniently, the bubbles are formed from a non-oxidizing (eg, inert) gas, but any gas that would be suitable for incorporation into food can be used to form the microporous chocolate. Examples of suitable gases include nitrogen and / or carbon dioxide. In one embodiment of the present invention, it is preferable that the gas bubbles do not contain air or oxygen, as this can lead to rancidity caused by oxidative processes. The preferred gas for microaeration is nitrogen. Bubble size can be measured reliably by X-ray tomography as part of a standard procedure.

In another aspect of the invention, an intermediate component is provided that comprises a mold coated with a thin layer of chocolate (average thickness from 0.1 to 0.5 mm, or as described herein).

The process of the present invention can be used to produce a molded product that essentially consists of chocolate, that is, a thin layer of hard chocolate surrounding a microporous chocolate core. However, in a preferred method of the present invention, a baked cereal food is also added to the mold to form a coated baked food.

Therefore, in general, in one aspect of the present invention, in addition to the above steps a) to c), the method comprises the following steps:

d) adding a baked cereal food product (preferably a baked cereal food product) into a coated mold comprising the microporous chocolate obtained in step c);

e) optionally applying a fat-based confection (preferably chocolate) to coat the uncoated surfaces of the baked cereal food (preferably baked cereal food) adjacent the open side of the mold, and

f) demolding the finished food product resulting in a coated baked cereal food (preferably a chocolate coated baked cereal food).

It is preferred that in step e) all surfaces of the baked cereal food product are substantially completely covered with chocolate.

The baked cereal food preferably contains one or more wafer layers and, in the case of multiple wafer layers, the baked cereal food optionally contains fillers between the inner surfaces of the wafers.

In another aspect of an embodiment of the present invention, there is provided a method of making a molded baked chocolate-coated cereal food product comprising microporous chocolate, the method comprising the steps of:

a) optional conditioning of the mold to obtain a layer of chocolate;

b) applying a thin layer of chocolate onto the inner surface of said mold by spraying;

c) micro-aeration and the introduction of the next layer of chocolate on the thin layer in the mold to form an additional layer; while microaeration can be carried out before or simultaneously with the introduction;

d) adding the baked cereal food product to the microporous chocolate obtained in step c);

e) applying additional chocolate to coat the uncoated surfaces of the baked cereal food adjacent to the open side of the mold, and

f) removing the food product from step e) from the mold, resulting in a chocolate-coated baked cereal food product including microporous chocolate.

Conditioning step a) can optionally be performed by heating or cooling the mold to any suitable temperature less than or equal to 33 ° C. In one embodiment of step a), the mold is heated to a temperature of 25 to 34 ° C. In another embodiment of step a), the mold is cooled to <10 ° C.

In general, the present invention provides a microporous chocolate coated food product that is and / or can be obtained in accordance with the process of the present invention. The food products of the present invention preferably comprise an interior that includes a baked cereal food, more preferably a baked cereal food, even more preferably a wafer layer, most preferably a plurality of wafer layers stacked together.

In a preferred embodiment of the method of the present invention, the shaped product is obtained by spraying a thin layer of chocolate prior to applying the microporous chocolate thereto.

The product of the present invention may also include additional conventional ingredients, for example sugar, cocoa mass, cocoa butter, milk powder, coconut fiber and / or emulsifiers (for example, soy lecithin) as appropriate, and can be added at any suitable stage preferably during or after adding chocolate in step c).

A preferred object of the present invention is to provide a product of the present invention with a lower caloric value compared to the same portion of an otherwise identical product in which the chocolate in step c) has not been microaerated.

In another embodiment of the present invention, after applying the thin layer of chocolate in step b), an optional pause (preferably 0.5 minutes to 10 minutes) is introduced before adding additional chocolate in step c). Without being bound by any theory, it is generally accepted that this ensures the crystallization of a thin layer of chocolate before the stage of application.

To evaluate the size reduction of the microporous chocolate, protocol tests were carried out using a generic mold design (also called "beech bar") as shown in FIG. 27. The design of the mold was chosen so as to share design features with the tile, with a slightly sloped design allowing an assessment of flow. The test chocolate material (e.g. chocolate) was directly injected into the mold (at 28 ° C), tapped lightly (just enough to provide a flat back surface) and allowed to cool in the refrigerator at 10 ° C for 50 minutes before being removed from the mold ... The following parameters could be evaluated, which determine the lower and upper limits of the properties of a chocolate material that can be easily formed. It has been found that the chocolate material of the present invention meets both of these criteria.

Shrinking in shape

This parameter was evaluated by determining the amount of chocolate residue in the mold after demoulding. A target of no visible chocolate residue in the mold cavity was used to determine the limit of an acceptable level of contraction so that the molded chocolate material could be completely demolded, i.e., this parameter refers to the limit of contraction of the chocolate material that allows the solid chocolate material to be removed from the mold. shapes without changing the shape of the shaped product during the extraction process.

Spreadability

The evaluation of the spreadability was carried out by observing the surface of the finished tile. The aim was to eliminate the formation of visible voids / air bubbles in the 5 indentations of the tile and use the result to determine the acceptable level. Evaluation was carried out on 8 tiles, with 1 tile not meeting the flow specification to be considered acceptable. This test allows you to determine whether the molded chocolate material has sufficient flow, which, for example, means that the chocolate material will completely fill all parts of the mold and exactly reproduce the shape of the mold.

Applicant has also unexpectedly found that the microporous chocolate described herein causes consumers to have a greater desire for chocolate and / or an increased level of consumer satisfaction after consuming the product and / or a greater pleasure and / or a deeper eating experience. This means that less micro-chocolate would be required to achieve the same benefits compared to non-aerated chocolate and / or the same amount of micro-porous chocolate as non-aerated chocolate would result in greater consumer benefits (e.g., satisfaction, desire to consume more, pleasure and / or deeper experience).

As used herein, the term "increased satisfaction" is used as a shorthand to include all of the benefits listed above.

Satisfaction is a characteristic (which may be organoleptic in nature) that a number of consumers may wish to enhance in chocolate materials. Applicant has surprisingly discovered that micro-aeration can be used to improve chocolate satisfaction. Micro-aeration can also be used to maintain an acceptable and / or comparable level of satisfaction compared to non-aerated foods, for example by using less fat.

In a further aspect of the invention, it is proposed to use micro-aeration, preferably to achieve a porosity of 11% to 19%, in order to increase the level of satisfaction with the chocolate material.

In one aspect of the present invention, it is proposed to use micro-aeration of the chocolate material as described herein to increase the level of satisfaction with the chocolate material.

In yet another aspect of the present invention, a microporous chocolate material (material 1) is provided having:

(a) low fat content, not more than 27 wt.% material 1; and

(b) a level of satisfaction (eg, based on a taste score as described herein) similar to that of a control chocolate material (Control A); Where

control A was prepared according to the same recipe as material 1, except that:

(i) control A is unaerated and

(ii) control A contains more fat than material 1 (optionally at least 27 wt%.

Control A suitably has an amount of fat that is at least 2, more suitably at least 5, most suitably at least 8 weight percentage points greater than the amount of fat present in material 1, wherein it is the amount of fat was independently measured in each case as the weight percent of fat based on the total weight of each material.

The perception of such a level of satisfaction predominantly means that material 1 has a score of the perception of the level of satisfaction within 0.5 points (more predominantly no more than 0.5 points less) the score of control A. 1 is substantially identical, in the most advantageous embodiment identical to the) score of control A, and material 1 contains less fat.

In a further embodiment, the present invention provides a microporous chocolate material (material 2) having:

(a) a fat content of 27 wt% to 34 wt% of material 2; and

(b) perceived increased level of satisfaction (eg, as scored by perception of level of satisfaction, as described herein) compared to the perception of fat in the control chocolate material (control B); while control B was prepared according to the same recipe as material 2, except that:

(i) control B is unaerated and

(ii) control B has a similar amount of fat as material 2.

Control B suitably contains a similar amount of fat, i.e. no more than 2, optionally no more than 1 weight percentage point differs from the amount of fat in material 2, more suitably substantially identical to that amount and most suitably variant is equal to such an amount, while this amount of fat was independently measured in each case as a weight percentage of fat from the total weight of each material.

Perception of an increased level of satisfaction predominantly means that Material 2 has a perceived satisfaction score of at least 0.5 (more predominantly at least 0.7, most predominantly at least 1.0) greater than the score control V.

A method of providing a labeling means associated with a package to inform a consumer of an increased level of satisfaction with a microporous chocolate material enclosed in said package (optionally with a chocolate material containing all or part of a confectionery product).

A method of providing a labeling means associated with a package to inform a consumer of an increased level of satisfaction with a microporous chocolate material enclosed in said package (optionally with a chocolate material containing all or part of a confectionery product).

In yet another aspect, the present invention provides a method of providing a labeling means associated with a package to inform a consumer of an increased level of satisfaction with a microporous chocolate material enclosed in said package (optionally with a chocolate material containing all or part of a confectionery product), and optionally in the preferred embodiment:

(i) the chocolate material includes inert gas bubbles dispersed therein, which are characterized by the following parameters:

(a) the average bubble size is less than or equal to 100 μm,

(b) the standard deviation of the bubble size is less than or equal to 60 μm;

(c) the total bubble surface area (TSA) is 0.5 to 1.2 m ² per 100 g of chocolate material;

where parameters (a) and (b) are determined by X-ray tomography and / or confocal laser scanning microscopy (CLSM); Where

optionally, the gas bubbles are evenly distributed throughout the chocolate material with a uniformity index of at least 0.8; and

the increased level of satisfaction is compared to a non-porous chocolate material prepared with the same recipe.

A package including a porous chocolate material with labeling associated with the package to inform the consumer of an increased level of satisfaction with the microporous chocolate material included in the package (optionally with a chocolate material containing all or part of the confection).

In yet another aspect, the present invention provides a package comprising a porous chocolate material with labeling associated with the package to inform the consumer of an increased level of satisfaction with the chocolate material included in said package, and in a preferred embodiment:

(i) the chocolate material includes inert gas bubbles dispersed therein, which are characterized by the following parameters:

(a) the average bubble size is less than or equal to 100 μm,

(b) the standard deviation of the bubble size is less than or equal to 60 μm;

(c) the total bubble surface area (TSA) is 0.5 to 1.2 m ² per 100 g of chocolate material;

where parameters (a) and (b) are determined by X-ray tomography and / or confocal laser scanning microscopy (CLSM); Where

optionally, the gas bubbles are evenly distributed throughout the chocolate material with a uniformity index of at least 0.8; and

the increased level of satisfaction is compared to a non-porous chocolate material prepared with the same recipe.

The method of providing the labeling and / or packaging means preferably includes printing information on the outer surface of the package.

In yet another aspect of the present invention, a microporous chocolate material (material 1) is provided with improved aeration stability (e.g., as measured by aeration stability scoring as described herein) that is more stable immediately after aeration compared to the aeration stability of a control chocolate material ( control A); Where

control A was prepared according to the same recipe as material 1, except that:

(i) control A is not microaerated and

(ii) Control A is macro-aerated using the same total gas volume as in Material 1.

Increased aeration stability advantageously means that material 1 has an aeration stability score of at least 0.5 point, more preferably at least 0.7 point, most preferably at least 1 point more than control B score.

The organoleptic characteristics of the test samples of the present invention are qualitatively assessed by a group of qualified tasters who determine the taste of the samples and evaluate the organoleptic characteristics on a point scale from 0 to 10 points for each characteristic ranging from 0 (this characteristic is not found) to 10 (the maximum level of this characteristic) ... Typically, the panel of tasters includes at least 8 skilled professionals, preferably at least 10 qualified specialists. The group is assembled at least twice, and the 10-point grades given by each member of the group for each test are used to obtain the average absolute score (score). One or more test samples were also tested against one or more control samples, and it was also possible to determine the difference in scoring between the control (s) and test sample (s) for a given sensory characteristic. It is calculated as the least significant difference (LSD) between scores using standard statistical tools to determine if such differences are statistically significant. In the present invention, an LSD of at least 0.5, preferably at least 1, in the score of the test sample (s) and control sample (s) is considered herein to show improvement. target organoleptic characteristic (if the test sample (s) demonstrate a higher score than the control sample (s)) or impairment of the target organoleptic characteristic (if the test sample (s) show a lower score than the control sample (s)).

In another aspect of the microporous chocolate material of the invention, inert gas bubbles are also characterized by the following parameters:

X (90.3) is 100 μm; Q (0) is 20.

The size of the bubbles can be determined from images obtained using suitable instruments and methods known to those skilled in the art. The preferred methods are X-ray tomography and / or confocal laser scanning microscopy (CLSM), more preferably X-ray tomography. Both of these methods are described more fully later in this document.

In various embodiments of the present invention, the preferred parameter values will vary in accordance with the values of the claims depending on the formulation of the chocolate material used. However, to demonstrate the benefits described herein, the chocolate material will have at least the values of the parameters given herein.

By micro-aerating a number of different chocolate formulations under different aeration conditions, Applicant has established those optimum compositions and / or process parameters of the invention to be selected to achieve the corresponding and surprisingly beneficial properties of microporous chocolate (described herein). These parameters define aspects of the present invention.

Without being bound by any theory, Applicant observed that micro-aeration increases the viscosity of the porous chocolate mass after application. It is believed that small bubbles, like small particles, increase the internal surface area for possible interactions within the flowing chocolate mass. Applicant has chosen the parameters used for the subject matter of the present invention such that the degree of aeration is sufficient to increase the viscosity of the porous chocolate mass sufficiently to stabilize gas bubbles and reduce or eliminate coalescence. Thus, the resulting miniature bubbles are more uniform in size (narrow size distribution) and dispersed in a more homogeneous manner within the chocolate than in previous microporous chocolate samples. This produces a high quality microporous chocolate (eg, based on the stated end advantageous properties described herein).

Applicant has found that it is not always obvious from visual observation alone whether the chocolate has been aerated in such a way as to sufficiently prevent or reduce the coalescence of small bubbles, that is, whether the micro-aeration has been sufficiently stable. Coalescence is undesirable because it can lead to marbling on the surface of the bars, impair the demouldability of the chocolate (poor demouldability) and / or form visible air bubbles within the chocolate that adversely affect the aesthetic and / or organoleptic properties of the chocolate. Therefore, the applicant has developed the following quick and simple test for determining and evaluating the stability of aeration.

Fill a suitable container with a sample of chocolate by scraping off the chocolate so that it is level with the top of the container. With unstable aeration, the chocolate level will rise as shown in the figures herein. In some cases, especially at low aeration levels, air bubbles can be observed visually as they emerge to the surface.

The applicant has discovered a method for calculating a baseline value for evaluating porosity in a gas stream (nitrogen) with a throughput of 1000 kg of chocolate per hour. It is based on experimental results obtained in various plants on an industrial scale.

Therefore, in accordance with another aspect of the present invention, there is provided a versatile method for producing a microporous chocolate material, and such a method includes the following steps:

(I) stirring the chocolate material under high shear conditions of at least 200 s ^-1 , the chocolate material having a plastic viscosity before aeration that is measured by the 46 ICA (2000) method from 0.1 to 20 Pa⋅ with, and

(Ii) passing the chocolate material after stage (I) through an injection zone located between the two zones at different pressures,

(III) injection of an inert gas at a gas pressure of 2 to 30 bar into the chocolate material as it passes through the injection zone by means of a gas injection means at a nominal gas flow rate (F _v ) in the range of gas values F _v calculated by equation (2) :

P = -AF _v ² + BF _v + C (2),

Where

составляет от 10 до 19%; иP represents the calculated porosity factor of the microporous chocolate material in%, measured under standard conditions, with

ranges from 10 to 19%; and

F _v represents the nominal volumetric flow rate of the inert gas in normal liters per minute (Nl / min);

A, B and C are numerical constants (in the appropriate units for the balance of equation (2)); and the numerical values of each of these constants are:

A - from 0.06 to 0.07;

B - from 2.00 to 2.05, and

C - from 3.70 to 3.80; provided that:

(A) the nominal flow rate F _v calculated by equation (2) is based on the nominal flow rate of the chocolate material 1000 kg / h in the injection zone, the actual flow rate of inert gas injected in stage (III) is optionally recalculated from the nominal flow rate F _v by equation (2) to proportionally account for any deviations from 1000 kg / h in the actual throughput of the chocolate material that passes through the injection zone.

In one embodiment of the method of the present invention, the method produces a microporous chocolate material with inert gas bubbles dispersed therein, such dispersed bubbles having the following parameters (at a chocolate material temperature of 20 ° C):

(a) the average bubble size is less than or equal to 100 μm,

(b) the standard deviation of the bubble size is less than or equal to 60 μm;

(c) the total bubble surface area (TSA) is 0.5 to 1.2 m ² per 100 g of chocolate material;

where parameters (a) and (b) are determined by X-ray tomography and / or confocal laser scanning microscopy (CLSM), and parameter (c) (TSA) is measured empirically by any suitable method and / or is calculated from equation (1) given herein ; and where

(ii) gas bubbles are evenly distributed in the chocolate material with a uniformity index of at least 0.8.

Areas with different pressures around the injection zone are preferably formed by two pumps outside the injection zone, these pumps preferably operating at a differential pumping rate of 20% to 30%, more preferably such pumps operating at a constant differential pumping rate of 25%.

It should be understood that the exact parameters used to determine porosity from equation (2) may vary slightly depending on factors such as mass rheology, differential pumping rates and line pressure, therefore parameters and constants are given as ranges of values within which you can satisfactorily carry out this method. Nevertheless, equation (2) allows the person skilled in the art to achieve the desired target porosity in the final product by choosing the target gas flow rate in step (II) within a reasonable approximation. Equation (2) also assumes that in the gas dispersion process in step (II), the chocolate material passes through the gas injection means in the injection zone with a nominal throughput of 1000 kg / hr. Therefore, in cases where the actual throughput of the chocolate material differs from 1000 kg / h, the required actual gas flow rate must be proportionally adjusted in the direction of increasing or decreasing the value of the nominal flow rate (parameter F _v ), which is calculated from equation (2), so that the volume the inert gas injected into every kilogram of chocolate material per second remains unchanged.

Normal liters per minute correspond to the inert gas flow rate calculated as if the gas were in “normal conditions” at zero degrees Celsius and one atmosphere (1.01325 bar). One skilled in the art will appreciate how the actual flow rate measured during the process can be converted to Nl / min using the actual pressure and temperature observed during the process of the invention and the ideal gas equation of state (PV = nRT). The flow sensor can even include built-in pressure and temperature sensors to provide automatic real-time conversion.

It should also be understood that there is a range of inert gas flow rates for use in step (II) satisfying Equation (2) whereby the method can be performed to achieve the desired end results. Thus, suitable specific values of the gas flow rate F _v , which will provide the desired porosity P in the finished product, can be calculated from any solution of the quadratic equation (2), for example, by choosing the appropriate specific values of the constants A, B and C specified in this document ranges (and, if necessary, adjusting the chocolate throughput).

In the mixing step (I), the high shear mixing is preferably carried out at a shear rate of at least 300 s ^-1 , more preferably at least 400 s ^-1 .

Suitably, in the mixing step (I), high shear mixing is performed at a shear rate of no more than 1000 s ^-1 , more suitably no more than 800 s ^-1 , most suitably no more than 600 s ^-1 .

At the mixing stage (I), high-shear mixing is conveniently carried out at a shear rate of 200 to 1000 s ^-1 , more conveniently from 300 to 800 s ^-1 , even more convenient from 400 to 600 s ^-1 , most conveniently from 400 to 500 s ^{- 1} , for example approximately 415 s ^-1 .

Optionally, the high shear mixing in step (I) can be performed using a paddle mixer to mix the chocolate material at paddle speed of 200 to 600 rpm (rpm), more preferably 300 to 500 rpm, for example 400 rpm

In the gas dispersion step (II), the calculated porosity factor "y" may advantageously have any porosity value given herein that is desirable for the chocolate materials of the present invention.

The numerical values for constants A, B, and / or C in equation (1) (regardless of units) can independently equal:

suitably A 0.061 to 0.069; B 2.01 to 2.04 and C 3.71 to 3.79;

more suitably A from 0.062 to 0.067; B 2.01 to 2.03 and C 3.72 to 3.76;

most suitably A from 0.062 to 0.064; B 2.01 to 2.02 and C 3.73 to 3.74;

for example, A is 0.0636; B is 2.0197 and C is 3.7353.

In another embodiment of the present invention, the gas introduction means is different from a microdiffuser, more preferably includes from one or more nozzles. If appropriate, nozzle (s) with an outlet diameter of 2 to 3.5 mm and / or a hole length of 6 to 12 mm are used.

(ро) эти параметры расхода могут быть связаны следующим соотношением:The gas flow rate can be measured as volume flow, denoted by F _v and / or as mass flow, denoted by F _m . For a fluid (e.g. gas) with a density

(po) these flow parameters can be related by the following relationship:

,

,

Where

F _v denotes the volumetric flow rate of the inert gas in normal liters per minute (Nl / min);

F _m denotes the mass flow rate of the inert gas in kilograms of gas per minute (kg / min); and

ρ (po) denotes the density of the inert gas in kilograms per standard liter (kg / nl), that is, measured under normal conditions (0 ° C and 1 atm).

The gas mass flow rate F _m can be calculated from the gas volume flow F _v and / or measured directly independently of the effects of pressure and temperature by any suitable means such as thermal mass flow meters, Coriolis mass flow meters and / or mass flow controllers. The desired value of F _m to achieve the desired porosity P in this manner can optionally be calculated from equations (2), (3) and / or (4).

In yet another embodiment of the present invention, the inert gas is dispersed in the chocolate material at a gas mass flow rate (m) that is preferably 2.4 to 6 kilograms per minute, more preferably 3.0 to 4.8 kg / min, most preferably from 3.6 to 4.2 kg / min.

In yet another embodiment of the present invention, the inert gas is dispersed in the chocolate material at a gas pressure of 2 to 30 bar, suitably 4 to 15 bar, more suitably 6 to 12 bar, most suitably 8 to 11 bar , for example 9 to 10 bar.

Applicant has surprisingly discovered that gas flow (as measured by F _v or F _m ) is a significant factor in determining the important properties of a microporous chocolate material. By adjusting the gas flow rate (while maintaining a constant temperature not exceeding the outlet temperature from the chocolate tempering machine), the amount of gas dispersed in the microporous chocolate material can be controlled; the stability of the bubbles formed in the microporous chocolate material; and / or the degree to which the chocolate material can be easily and without residues demolded (demoldability). The temperature of the gas stream can be kept constant by adjusting the speed of the paddle mixer (so that it is not too fast and does not cause noticeable heating of the chocolate material) and / or by using a cooling jacket. Thus, equation (2) of this document can be used to calculate the gas flow rate (F _v or F _m ) used by the gas atomizer in step (II) of the method of the present invention, and will contribute to reliable and consistent production of microporous chocolate material with a given target porosity P and / or also other bubble parameters as described herein.

Applicant has also found that, in a preferred embodiment of the present invention, mixing and / or whipping of the composition is preferably carried out at high shear. As used herein, the term "high shear" means a shear rate of at least 200 s ^-1 . In one embodiment of the process of the present invention, high shear rates of 200 to 1000 s ^-1 are more preferred, high shear rates of 300 to 500 s ^-1 are even more preferred. In another embodiment of the present invention, Applicant has found that mixing rate has a significant effect on average bubble size and standard deviation. When mixing with a rotary paddle mixer at 100 rpm, the average bubble size is much larger than the median, and the standard deviation is large enough (meaning there are many small bubbles and a few very large bubbles in such samples). Paddle speeds of 300 to 500 rpm have been used on an industrial scale Novac® mixer to achieve more close-to-normal bubble sizes, if paddle speeds are increased too much, heat generation is likely to become a problem and can cause to detempering chocolate.

An additional aspect of the present invention is a method for controlling the aeration process of the present invention so that the gas flow rate remains substantially within the range (as calculated by equation (2)) to achieve the desired target porosity in the finished microporous chocolate. Such monitoring can be performed manually or automatically, for example, using sensors to automatically adjust the gas flow rate in the gas atomizer in response to changes in the process (for example, changes in the throughput of the chocolate material), and can be carried out by a computer controlled apparatus and / or using a feedback loop.

Without being tied to any particular mechanism, it is generally accepted that the main factors that affect injection time are system pressure (back pressure), nozzle diameter and post-mixing temperature (which affects viscosity). There is also some evidence that, in addition to (or instead of) high shear mixing, pressure can be used to reduce the marbling of the product (marbling is associated with a non-uniform distribution of bubbles within the chocolate). At high pressures (eg ≥ 9 bar) no marbling was noted, which is another advantage of using a high pressure in the inert gas system up until the moment of injection.

Gas bubbles are preferably formed in the compositions of the invention using an aeration apparatus selected from one or more of the following apparatus and / or their components:

(i) one or more rotor-stator mixers (e.g., with interlaced-finger mixing heads commercially available under the trademark Mondomix® from Haas), (ii) a gas injector, in which the composition is preferably supplied by at least two pumps to pass through the injection zone, which is located between the said pumps, and the inert gas is dispersed into the composition in the injection zone at high gas pressure, more suitably the gas pressure is less than or equal to 9 bar. The system pressure after gas injection is 9 bar. The advantage of injection between 2 pumps is that the pressure in this part of the process is less and isolated from the rest of the system. Suitable gas injectors may include a Novac injector as described herein and / or described in WO2005 / 063036); and / or

(iii) an inkjet depositor for applying the composition to a substrate under positive pressure (eg, as described in WO2010 / 102716).

The aeration apparatus more preferably includes a Novac injector and / or a jet depositor; even more preferably a Novac injector, most preferably in the zone where the gas is injected into the composition between two pumps, suitably at a pressure of 2 to 30 bar, more suitably 4 to 15 bar, even more suitably 6 to 12 bar, in the most suitable variant from 8 to 11 bar, for example 9 bar or 10 bar.

Each of these devices is described in more detail below.

The rotor-stator mixing head (which is offered by Haas under the trade name Mondomix®) is shown in FIG. 4 and 5 in this document.

A modular mixing head with three different rotor-stator sets and the aforementioned Nestwhipper trademark is shown in FIG. 6 in this document.

Any suitable gas injector can be used, especially one in which the gas is injected into the composition in an injection zone between two pumps, which can optionally be operated at pressures from 2 to 30 bar. The most preferred injectors are those referred to herein under the name "Novac®", which refers to the injectors described in applicant's patent application WO2005 / 063036, the contents of which are incorporated herein by reference. The Novac® gas injector includes two pumps with gas injection between them (as schematically shown in FIG. 7). Gas injectors such as Novac® provide a number of advantages for producing the microporous chocolate material of the present invention:

First, the gas injection is essentially isolated from any pressure fluctuations occurring in the rest of the system. This ensures a more stable gas flow into the product.

Secondly, injectors such as Novac® can optionally be operated at higher pressures than standard rotor-stator systems (9 bar is the standard working pressure for Novac® versus the standard working pressure for Mondomix® of 6 bar) ... By connecting the injector to the jigging machine, the apparatus becomes even more efficient as higher flow rates can be obtained and hence higher line speeds.

Third, the entire system is completely pressurized up to the point of injection. This provides important advantages described in this document, such as optimizing the final aeration quality and reducing the possibility of bubble coalescence.

As used herein, the term "jet depositor" refers to a device for introducing a fluid food product (eg, liquid, semi-liquid, or semi-solid food) at an overpressure (ie, a pressure greater than ambient pressure). A preferred jet depositor comprises a reciprocating valve spool for introducing food and / or is as described in Applicant's patent application WO2010 / 102716, the contents of which are incorporated herein by reference.

In another aspect, the present invention provides a method for producing a chocolate material with improved aeration stability and / or demoulding; such a process includes the steps of dispersing bubbles of an inert gas in said chocolate material in an amount sufficient to obtain a chocolate material, which is then cooled to room temperature, the dispersed bubbles being characterized by the following parameters

(a) the average bubble size is less than or equal to 100 μm,

(b) the standard deviation of the bubble size is less than or equal to 60 μm;

(c) the total bubble surface area (TSA) is 0.5 to 1.2 m ² per 100 g of chocolate material;

wherein parameters (a) and (b) are determined by X-ray tomography and / or confocal laser scanning microscopy (CLSM) and parameter (c); and where

(ii) gas bubbles are evenly distributed in the chocolate material with a uniformity index of at least 0.8;

to obtain a chocolate material with improved aeration stability, demouldability, as defined herein, as compared to a chocolate material including the same ingredients, but without microaerated bubbles.

In a suitable method of the invention, the composition is fed by at least two pumps through an injection zone that is located between said pumps, while in step (a) the inert gas is dispersed into the composition by injection in the injection zone at a high gas pressure, more suitably the gas pressure is higher or equal to 9 bar.

In the method of the invention, gas bubbles are preferably formed in the composition (preferably in step (a)) using an aeration apparatus selected from one or more of the following apparatus and / or their components:

(i) one or more rotor-stator mixing heads (e.g. available under the trade designation Mondomix®),

(ii) a gas injector, in which the composition is preferably supplied by at least two pumps to pass an injection zone located between said pumps, and an inert gas is dispersed into the composition by injection in the injection zone at a high gas pressure, more suitably the gas pressure is greater than or equals 9 bar (eg Novac® injector as described herein and / or described in WO2005 / 063036); and / or

(iii) an inkjet depositor for applying the composition to a substrate under positive pressure (eg, as described in WO2010 / 102716).

In one preferred embodiment of the present invention, it was found that the two process parameters that most influenced porosity and aeration quality were gas flow rate and temperature. It turned out that a change in other parameters in the aeration method had little or no effect on the result. Without wishing to be bound by theory, Applicant believes that in the preparation of microporous chocolate, fat crystallization is the main factor that stabilizes the aerated structure. Microporous chocolate is also stable over time.

The preferred values for these parameters are described below.

In step (a), gas dispersion is conveniently carried out in a melt of chocolate material at a mass flow rate of 0.6 to 12 kg / min; more convenient from 1.2 to 9 kg / min; most convenient from 2.4 to 6 kg / min.

Suitably the chocolate material is chocolate and / or a composite product in step (a), the gas is dispersed into the composition at a temperature of 28 to 33 ° C, more suitably 30 to 32 ° C, most preferably 31 ° C. ...

It should be understood that other parameters of the particular equipment used (eg, mixer speed, system pressure and / or jacket temperature) will need to be adjusted to achieve the desired gas flow rate and temperature. The order of such changes for a particular system (to achieve any given target gas flow rate and temperature) is a normal practice of the person skilled in the art. Of course, this does not depend on a non-obvious assessment of which values of gas flow rate and temperature should be preferentially chosen in contrast to other values. Surprisingly, by adjusting the gas flow rate and temperature (in the method described herein), it is possible to reliably achieve certain values of porosity and bubble size characteristics in the finished aerated compositions, and they can be controlled within narrow limits to obtain stable micro-aerated bubbles in the finished chocolate product that is also easier to remove from the mold. It is even more surprising that microaerated compositions of the present invention with a certain porosity (10% to 19%) and small uniformly distributed bubble sizes exhibit surprisingly beneficial properties compared to similar in all respects microaerated compositions with excellent porosity or bubble sizes.

In another aspect of the present invention, a microporous chocolate material is provided with a difference in color compared to a control, the chocolate material having a plastic viscosity before aeration that is measured by the 46 ICA (2000) method from 0.1 to 20 Pa⋅ with, and:

(i) the composition has bubbles of an inert gas dispersed therein, and the dispersed bubbles are characterized by the following parameters

(a) the average bubble size is less than or equal to 100 μm,

(b) the standard deviation of the bubble size is less than or equal to 60 μm;

(c) a total bubble surface area (also referred to herein as TSA) from 0.5 to 1.2 m ² per 100 g of porous chocolate material;

wherein parameters (a) and (b) are determined by X-ray tomography and / or confocal laser scanning microscopy (CLSM) and parameter (c); and where

gas bubbles are evenly distributed in the chocolate material with a uniformity index of at least 0.8; and

определяется из уравнения (2):ΔL (delta L) is equal to zero or a positive number (corresponds to the difference between the L values in the L ab color space, where a larger L value corresponds to a lighter color)

is determined from equation (2):

(2),

(2),

Where

обозначает абсолютную светлоту цвета микропористого шоколадного материала; и

denotes the absolute lightness of the color of the microporous chocolate material; and

обозначает абсолютную светлоту цвета контрольного образца — неаэрированного шоколада с той же рецептурой, что и микропористый шоколадный материал; где

denotes the absolute lightness of the color of the control sample - non-aerated chocolate with the same formulation as the microporous chocolate material; Where

dark ingredients are any ingredients that have an L * value before inclusion in the material less than the corresponding value of the material of which they are made; and with the condition that

ΔL is zero only if the total amount of dark ingredients in the control is greater than that in the microporous chocolate material.

In one preferred embodiment of the microporous chocolate material, the TSA is determined from equation (1):

(1),

(one),

where TSA is the total bubble surface area, P is the porosity of the porous chocolate material, m _ac is the mass of the aerated composition (g), d _ac is the density of the aerated composition (g / cm ³ ), and r is the radius of the average bubble (cm), and the values P are in the range from 11 to 19%.

In one embodiment, this aspect of the present invention provides a microporous chocolate material as described herein (Material 1), having

(a) more dark ingredients than the control chocolate material (control A); and

, приблизительно равным нулю в уравнении (2); где(b) similar color lightness compared to the control chocolate material (control A), which is determined by the value

approximately equal to zero in equation (2); Where

dark ingredients are any ingredients in which the L * value before inclusion in the material is greater than the corresponding value of the material of which they are composed; and

control A was prepared according to the same recipe as material 1, except that:

(i) control A is unaerated and

(ii) Control A contains less dark ingredients than Material 1.

The amount of dark ingredients in material 1 is preferably at least 5 wt% (preferably 5 to 20 wt%) of the total amount of material 1.

In another embodiment, this aspect of the present invention provides a microporous chocolate material (material 2), as described herein, having

(a) a similar amount of dark ingredients compared to a control chocolate material (control B); and

(b) a lighter color compared to the control chocolate material (control B), as determined by a positive ΔL value in equation (2); Where

dark ingredients are any ingredients that have an L * value before inclusion in the material less than the corresponding value of the material of which they are composed; and

control B was prepared according to the same recipe as material 2, except that:

(i) control B is unaerated and

(ii) control B has a similar amount of dark ingredients as material 2.

The amount of dark ingredients in material 2 is preferably at least 5 wt% (preferably 5 to 20 wt%) of the total amount of material 2.

Preferred dark ingredients are derived from natural sources and are compatible with chocolate material such as nibs, cocoa husks and / or other dark cocoa products.

(дельта L) по меньшей мере 0,5, более преимущественно по меньшей мере 0,7, наиболее преимущественно по меньшей мере 1,0, например по меньшей мере 1,5.Color lightening can advantageously be determined (if determined by equation (2)) by the value

(delta L) is at least 0.5, more preferably at least 0.7, most preferably at least 1.0, for example at least 1.5.

In a further aspect of the present invention, it is proposed to use microaeration of the invention as described herein, preferably to achieve a porosity of 11% to 19% in order to improve one or more (preferably multiple) characteristics such as sweetness, softness, milky taste and / or palatability. sensation, reduction in bitterness, hardness, cocoa flavor and / or grain perception, increased stability of aeration; color difference (preferably a lighter color) and / or improved demouldability or packaging of chocolate material contained in said form or package (optionally chocolate material containing all or part of a confectionery product),

In yet another further aspect, the present invention provides a method or process for micro-aeration of the invention as described herein, preferably to achieve a porosity of 11% to 19% in order to improve one or more (preferably multiple) characteristics such as sweetness, softness, milky taste. and / or mouthfeel, reduced bitterness, hardness, cocoa flavor and / or graininess, improved aeration stability; color difference (preferably a lighter color) and / or improved demouldability or packaging of chocolate material contained in said form or package (optionally chocolate material containing all or part of a confectionery product),

In another aspect of the present invention, a method of providing a labeling means associated with a package is provided to inform a consumer of one or more (preferably a plurality) of improved characteristics such as sweetness, softness, milky taste and / or mouthfeel, bitterness reduction, firmness, cocoa flavor and / or grain perception, improved aeration stability; color difference (preferably a lighter color) and / or improved demouldability or packaging of chocolate material contained in said form or package (optionally chocolate material containing all or part of a confectionery product), where:

(i) the chocolate material includes inert gas bubbles dispersed therein, which are characterized by the following parameters:

(a) the average bubble size is less than or equal to 100 μm,

(b) the standard deviation of the bubble size is less than or equal to 60 μm;

(c) the total bubble surface area (TSA) is 0.5 to 1.2 m ² per 100 g of chocolate material;

where parameters (a) and (b) are determined by X-ray tomography and / or confocal laser scanning microscopy (CLSM); and

wherein improved aeration stability and / or demoulding and / or packaging is assessed herein over non-porous chocolate material made with the same formulation.

In yet another aspect of the present invention, a package is provided comprising a porous chocolate material, the package including labeling associated with the package to inform the consumer of one or more (preferably multiple) enhanced characteristics such as sweetness, softness, milky taste and / or mouthfeel, reduced bitterness, hardness, cocoa flavor and / or graininess, improved aeration stability; color difference (preferably lighter color) / or improved demouldability or packaging of chocolate material contained in said form or package (optionally chocolate material containing all or part of a confectionery product), where:

(i) the chocolate material includes inert gas bubbles dispersed therein, which are characterized by the following parameters:

(a) the average bubble size is less than or equal to 100 μm,

(b) the standard deviation of the bubble size is less than or equal to 60 μm;

(c) the total bubble surface area (TSA) is 0.5 to 1.2 m ² per 100 g of chocolate material;

where parameters (a) and (b) are determined by X-ray tomography and / or confocal laser scanning microscopy (CLSM) and parameter (c; and

where the increased stability of aeration; demoulding and / or packaging are evaluated herein in comparison to a non-porous chocolate material prepared according to the same recipe.

The method of providing the labeling and / or packaging means preferably includes printing information on the outer surface of the package.

The designator may or may not contain information about the benefits of the composition or product without indicating the underlying mechanism of such benefits (for example, information that the composition was aerated or about the features of such aeration, for example, the size of the bubbles).

In yet another aspect, the invention provides a method for testing the relative aeration stability of a plurality of porous chocolate materials, the method comprising the steps of:

(a) filling individual containers of the same size to the rim with aerated compositions, making sure that the contents of the samples are initially at the same level and filling the container to the rim (for example, using a scraper);

(b) measurement - after the same testing period for each sample stored under the same conditions (several minutes under standard conditions, unless otherwise specified) - an increase in the volume of the sample above the rim of the container, this increase being inversely proportional to the stability of aeration and there is no increase indicates complete stability of aeration during the test period under test conditions.

In yet another aspect, the invention provides a method for optimizing the formulation of a chocolate material comprising the following steps:

(i) assessing consumer preferences for a variety of different chocolate materials by quantifying consumer preferences to provide a set of statistically significant data that allows consumers to determine the organoleptic properties preferred by consumers within a sample of consumers;

(ii) determining, based on consumer preferences obtained in step (i), a set of desirable numerical parameters that define the chocolate material; and

(iii) the use of microaeration to modify the organoleptic or other properties of the chocolate material to more closely match the desired range of properties established in step (ii) (optionally a chocolate material containing all or part of the confectionery product);

where the properties of the chocolate material are selected from one or more of the properties described herein,

preferred properties are selected from the following:

increased sweetness, softness, milky taste and / or mouthfeel, decreased bitterness, hardness, cocoa flavor and / or grain perception, increased stability of aeration; color difference (preferably lighter color) / or improved demouldability or packaging of chocolate material contained in said form or package (optionally chocolate material containing all or part of the confectionery product), more preferred properties are selected from the following:

increased sweetness, softness, milky taste and / or mouthfeel, decreased bitterness, hardness, cocoa flavor, and / or grain perception.

The term "chocolate material" (and related terms) is defined below in this application, the preferred chocolate material of the present invention is chocolate and compositions based on it, for example, a composite product, which is also defined below in this document.

As used herein, the term “inert gas” refers to a gas that is substantially non-reactive with the constituents of the chocolate material, and is food-approved, that is, suitable as a component of a food product to be consumed by humans. Thus, the inert gas does not contain components that can substantially oxidize the chocolate material (or its components), for example, gases that contain significant amounts of oxygen (for example, air) are not inert gases used in this document. The inert gas is preferably selected from nitrogen, nitrogen oxide and / or carbon dioxide; more preferably nitrogen and / or carbon dioxide; most preferably nitrogen is used.

The bubble size, determined by the parameters of the present invention, is also referred to herein as micro-aerated.

In one embodiment of the present invention, the porous chocolate material contains gas bubbles with an average bubble size of ≤ 85 μm, most suitably with an average bubble size of ≤ 60 μm. In one embodiment of the present invention, the porous chocolate material contains gas bubbles with an average bubble size of ≥ 5 microns, suitably with an average bubble size of ≥ 10 microns, more suitably ≥ 20 microns, and more suitably ≥ 30 microns. Accordingly, in one embodiment of the present invention, a range of ≥ 5 μm to ≤ 85 μm is provided for the average bubble size.

In one embodiment of the present invention, the porous chocolate material contains gas bubbles with an average bubble size with a standard deviation of ≤ 30 μm, suitably with a standard deviation of ≤ 25 μm. In one embodiment of the present invention, the porous chocolate material contains gas bubbles with an average bubble size with a standard deviation of ≥10 microns.

The amount of gas in the chocolate material may also optionally be determined by the porosity of the chocolate material after it has cured. Thus, the amount of inert gas dispersed in the microporous chocolate material can be sufficient to achieve a porosity (as defined herein) within ranges and / or as described herein. The amount of gas used to achieve a given porosity can, for example, be determined using flow rates and / or temperatures as described herein.

In one embodiment, the microporous chocolate material of the invention may optionally have a porosity (as defined herein) greater than or equal to 10%, suitably greater than or equal to 11%, more suitably ≥ 12%, more suitably ≥ 13%, in the most appropriate variant ≥ 14%.

In another embodiment, the microporous chocolate material of the invention may optionally have a porosity (as defined herein) less than or equal to 19%, conveniently less than or equal to 18%, more conveniently ≤ 17%, more conveniently ≤ 16%, in the most convenient version ≤ 15%.

In yet another embodiment, the microporous chocolate material of the invention may optionally have a porosity (as defined herein) of 11% to 19%, preferably 12% to 18%, more preferably 13% to 17%, even more preferably 14% to 16%, most predominantly from 14.5% to 15.5%.

In a further aspect, the present invention provides a microporous chocolate material, fat-based composition and / or confection that is and / or can be obtained using the method of the present invention.

In yet another aspect, the invention generally provides a food and / or confectionery product comprising a microporous chocolate material, a composition of the present invention, and / or component (s) thereof as described herein.

Many other embodiments of the present invention will be apparent to those skilled in the art, and such variations are contemplated within the scope of the present invention. Therefore, it will be understood that certain features of the present invention, which for clarity have been described in the context of different embodiments, may also be provided in combination in a single embodiment. On the other hand, the characteristics of the present invention, which for brevity are described in the text of a single embodiment of the present invention, may also be presented separately or in any suitable combination.

Additional aspects of the present invention and its preferred features are set forth in the claims herein, which form an integral part of the disclosure of the present invention, whether or not such claims directly correspond to the parts of the description herein.

Certain terms used in this document are defined and explained below, unless the context clearly indicates a different meaning.

In the context of the present invention, terms such as "fat-based" and / or "fat-based food product" refer to a composition, preferably a chocolate-containing confectionery, that includes a matrix of edible hydrophobic material (e.g., fat) as a continuous phase; and a dispersed phase containing solid particles dispersed in an edible hydrophobic continuous phase.

In the context of the present invention, the term "fat" as used herein denotes a hydrophobic material that is also edible. Thus, fats are an edible material (preferably edible) that is substantially water immiscible and which may contain one or more solid fats, liquid oils, and / or any suitable mixtures thereof. The term "hard fat" refers to edible fats that are solid under standard conditions, and both the terms "oil" or "liquid oil" (unless the context indicates otherwise) refers to edible oils that are liquid in standard conditions.

Preferred fats are selected from one or more of the following: coconut oil, palm kernel oil, palm oil, cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter substitutes (CBS), cocoa butter substitutes (CBR), margarine butter , rendered pork fat, solid animal fat, oil / fat fractions such as lauric or stearic fractions, hydrogenated oils and mixtures thereof, and fats that are usually liquid at room temperature, such as any vegetable or animal oil. However, fats that are most preferred for use in making the microporous chocolate materials of the present invention include CB, CBE, CBS, CBR, and / or any mixtures and / or combinations thereof.

The liquid oil can contain mineral oils and / or organic oils (oils formed by plants or animals), in particular edible oils. Examples of oils include: sunflower oil, rapeseed oil, olive oil, soybean oil, fish oil, linseed oil, safflower oil, corn oil, algal oil, cottonseed oil, grape seed oil, nut oils such as hazelnut oil, walnut oil , rice bran oil, sesame oil, peanut oil, palm oil, palm kernel oil, coconut oil, and sprouted oilseed oils such as high oleic sunflower oil 25, rapeseed oil high oleic acid, palm oil with high in oleic acid, soybean oil high in oleic acid and sunflower oil high in stearic acid, or combinations thereof.

The fat content of the product according to the present invention can be provided by fats of any origin. The fat content is meant to indicate the total fat content of the composition, including either the content due to solid fats and / or the content of liquid oils, and therefore the oil content will also contribute to the total fat content, as described herein for fat-based confectionery composition.

The term "fat-based composition or mass", respectively, means the fat-based composition and / or mass (including its formulation and ingredients) used to obtain products according to the present invention.

The term "fat-based confectionery composition and / or mass" identifies the confectionery composition and / or mass (including its formulation and ingredients) used to produce fat-based confectionery products such as the microporous chocolate material of the present invention.

The present invention particularly relates to a confectionery, composition and / or mass that contains a chocolate material (preferably chocolate and / or a composite product, more preferably chocolate) as defined herein, as well as optionally other confectionery and / or their components.

The term "chocolate" in the context of this document means any product (and / or its component, if it is a product) that meets the legal definition of chocolate in any jurisdiction, and also includes a product (and / or its component), in which all cocoa butter (CB) or a portion thereof are replaced with cocoa butter equivalents (CBE) and / or cocoa butter substitutes (CBR).

The term "chocolate constituent product" or "constituent product" in the context of this document (unless the context clearly indicates otherwise) means chocolate-like analogs characterized by the presence of cocoa solids (which include cocoa liquor / cocoa mass, cocoa butter and cocoa powder) in any quantity, although in some jurisdictions the constituent product may be legally defined based on the presence of a minimum amount of cocoa solids.

The term "chocolate material" in the context of this document refers to chocolate, compound product and other related materials, which include cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter substitutes (CBR) and / or cocoa butter substitutes (CBS). Thus, the chocolate material includes products based on chocolate and / or based on analogs of chocolate, and therefore, for example, they can be based on dark, milk or white chocolate and / or a composite product.

Unless the context clearly dictates otherwise, it will also be understood that in the present invention any chocolate material can be used to replace any other chocolate material, and neither the term chocolate nor the composite product should be construed as limiting the scope of the present invention to a particular type of chocolate material. The preferred chocolate material contains chocolate and / or a composite product, the more preferred chocolate material contains chocolate, the most preferred chocolate material contains chocolate that is legally defined in a major jurisdiction (such as Brazil, the European Union and / or the United States).

The term "chocolate-containing coating" in the context of this document (also referred to as "chocolate-containing shell") refers to coatings made from any chocolate material. The terms "chocolate coating" and "composite product coating" can be similarly defined by analogy. Similarly, the terms "chocolate-containing composition (or mass)", "chocolate composition (or mass)" and "composition (or weight) of a composite product" refer to compositions (or masses) that, respectively, contain chocolate material, chocolate and composite product in as its component (s) in whole or in part. Depending on their constituent parts, the definitions of such compositions and / or masses can, of course, overlap.

The term "chocolate-containing confection" in the context of this document means any food product that contains chocolate material and optionally also other ingredients and, therefore, can refer to food products such as candies, waffles, cakes and / or cookies in which the chocolate material constitutes the chocolate-containing coating and / or the mass of the product. The chocolate-containing confection may contain chocolate material in any suitable form, such as inclusions, layers, nuggets, nuggets and / or drops. The confectionery product may additionally contain any other suitable inclusions, such as crunchy inclusions, for example cereals (eg, swollen and / or fried rice) and / or dried fruit pieces.

The chocolate material of the invention can be used to form a bar or bar, to coat confectionery, and / or to produce more complex confectionery. Optionally, inclusions can be added to the chocolate material in accordance with the desired recipe prior to its use for making chocolate-containing confectionery. As will be obvious to a person skilled in the art, in some cases, the product according to the present invention will have the same formulation and the same ingredients as the corresponding composition and / or weight, while in other cases, especially when adding inclusions or for more complex products , the final formulation of the product may differ from the formulation of the composition and / or the mass used to obtain it.

In one highly preferred embodiment of the present invention, the chocolate-containing confection includes a substantially solid molded chocolate bar, chocolate bar and / or baked product surrounded by substantial amounts of chocolate material. These products, for example, are obtained by substantially filling a mold with chocolate material, optionally adding inclusions and / or baked product to the mold so as to displace the chocolate material from the mold (so-called wet coating methods), optionally adding chocolate material to the mold. For such highly preferred products of the invention, the chocolate material constitutes a substantial portion of the product or all of the product and / or the thick outer layer surrounding the inner baked product (eg, multilayer waffles and / or biscuits). Such solid products, where the mold is substantially filled with chocolate, must be distinguished from products that contain molded thin chocolate shells, where a variety of problems arise. To obtain a shell with a thin chocolate coating, the mold is inverted to remove excess chocolate and / or stamped with a cold plunger to define the shell shape and substantially release the mold. Thus, the mold is coated with a thin layer of chocolate, to which additional ingredients and fillers can be added to form the interior of the product. The challenge of maintaining a uniform and consistent level of micro-aeration throughout the body of a dense or hard chocolate product such as a bar or bar is different from micro-aeration of a thin chocolate shell. Thin casings are also made by glazing or frozen cone methods (some of which are described above in the prior art section), which would be unsuitable for micro-aeration.

Unless the context of this document clearly indicates otherwise, the person skilled in the art will also well understand that the term "chocolate-containing confection" as used herein can be easily substituted and is equivalent to the term "chocolate confection" as used in this application. , and in practice, the two terms are used interchangeably throughout this document. However, in the event that there is a difference in the meaning of these terms in the context set forth herein, the chocolate confection and / or composite confection are preferred embodiments of the chocolate-containing confection of the present invention, with the preferred embodiment being a chocolate pastry.

A preferred chocolate-containing confection may include one or more chocolate-containing product (s) and / or chocolate-containing ingredients thereof, for example selected from the group consisting of chocolate product (s), composite product (s), chocolate coating (s) and / or composite coating (s). Products may include uncoated products such as chocolate bar (s) and / or chocolate bar (s) with or without inclusions, and / or products coated with a chocolate material, such as biscuits, cakes, waffles and / or other coated confectionery. More preferably and / or alternatively, any of the above products may contain one or more cocoa butter substitutes (CBR), cocoa butter equivalents (CBE), cocoa butter substitutes (CBS), and / or any suitable mixture thereof (-and).

Cocoa butter (CB) may be substituted for fats from other sources in a chocolate-containing confection. Such products may typically contain one or more fats selected from the group consisting of: lauric fat (s) (eg, cocoa butter substitute (CBS) derived from palm kernels); non-lauric vegetable fat (s) (for example, based on palm or other specialty fats); cocoa butter substitute (s) (CBR); cocoa butter equivalent (s) (CBE) and / or any suitable mixture (s) thereof. Some CBEs, CBRs, and especially CBSs may contain predominantly saturated fats and very low levels of unsaturated omega-three and omega-six fatty acids (with health benefits). Thus, in one embodiment, in the chocolate-containing confection of the present invention, such types of fat are less preferred than CB.

It should be understood that in one aspect of the present invention, there can be provided a chocolate-containing confectionery composition that preferably has a lower total fat content (at least 5 parts or 5% by weight) than that previously obtained from prior art chocolate material.

In one embodiment, a multilayer product is provided, optionally comprising a plurality of layers of baked food (preferably selected from one or more wafers and / or layers of cookies) and / or one or more layers of filler in between with at least one layer of coating disposed around these layers of food, the coating comprising the chocolate material of the invention or obtained in accordance with the invention.

An additional embodiment of the present invention contemplates a chocolate-containing confection further coated with chocolate (or its equivalents such as a composite product), for example, a praline, a chocolate coated product, and / or a chocolate coated wafer or cookie, any of the products may or may not be be multi-layered. The chocolate coating can be applied or created using any suitable means, such as frosting or shaping. The coating may include the chocolate material of the present invention or obtained in accordance with the present invention.

Another embodiment of the present invention contemplates a chocolate-containing confection according to the present invention and / or used in the present invention, which contains a filling surrounded by an outer layer, for example, praline, a product with a chocolate shell.

In another preferred embodiment of the present invention, the food product comprises a multilayer coated chocolate-containing product comprising a plurality of layers of wafer, chocolate material, biscuits and / or baked food with a filling therebetween, wherein at least one layer or coating is a chocolate material ( e.g. chocolate) of the present invention. The layered product most preferably comprises a chocolate-containing confection (e.g., as described herein) selected from sandwich biscuits, shortbread (s), wafer (s), muffin (s), pressed cereal (s), and / or praline. An example of such a product is layered baked wafer layers and / or cookie layers lined with filler (s) and covered with chocolate.

Baked food products used in the present invention may be sweet or savory. Preferred baked food products may contain baked cereal food products, and the term includes food products that contain cereals and / or pulses. Baked cereal foods are more preferred, baked wheat foods such as waffle (s) and / or biscuits are most preferred. The waffles can be flat or shaped (such as a cone or basket in the case of ice cream) and the biscuits can take many different shapes, although the preferred waffle (s) and / or biscuits are flat so that they could expediently be layered together with the confectionery filling of the present invention (and optionally the fruit filling). More preferred wafers are non-aromatic wafers, such as those with a sweet or neutral flavor.

A non-limiting list of these possible baked foods, which may include chocolate-containing compositions containing the chocolate material of the present invention and / or used in the present invention, are selected from high fat biscuits, cakes, breads, baked goods and / or pies; for example, from the group consisting of the following products: ANZAC biscuits, biscotto, oatmeal biscuits, curabe, Nuremberg gingerbread, Basel gingerbread, macaroons, bourbon biscuits, butter biscuits, diet biscuits, vanilla cream biscuits, pressed cereals, Florentine biscuits, garibaldi biscuits, kulurakia, curabiedes, Linz cake, muffin, Oreo biscuits, Nice biscuits, peanut butter biscuits, polvoron, pizza, pretzel, croissant, biscuit, shortbread, fruit cake (e.g. apple pie, cherry pie), lemon cake icing, banana bread, carrot cake, pecan pie, apple strudel, baklava, Berliner donut, lemon puff, and / or similar foods.

The microporous chocolate material of the present invention, or prepared in accordance with the present invention, may preferably be suitable for use as one or more coatings and / or fillers (in whole or in part as a component).

The coating and / or filler can contain several phases, for example one or more solid and / or fluid phases, such as fatty and / or aqueous liquid phases and / or gaseous phases, such as emulsions, dispersions, creams and / or foams.

Thus, in general, an additional aspect of the present invention includes a food product comprising a chocolate material and / or a chocolate-containing composition as described herein.

Another additional aspect of the invention generally includes the use of a chocolate material of the present invention or obtained in accordance with the present invention as a chocolate-containing confection and / or filling and / or coating for a food product of the present invention, as described herein.

In one embodiment of the present invention, the method may be performed on any type of equipment that is capable of mixing at a modulated rate. Non-limiting examples of this type of equipment are: vertical and horizontal mixers, turbine mixers, planetary and double planetary mixers, continuous mixers, in-line mixers, extruders, screw mixers, high and ultra-high shear mixers, cone and double cone mixers, static and dynamic mixers, rotating and static drum mixers, rotary bar mixers, belt mixers, paddle mixers, drum mixers, solids / liquid discharge manifold, twin and triple shaft mixers, high viscosity mixers, V-mixers, vacuum mixers , jet mixers, dispersion mixers, movable mixers and Banbury mixers.

All technical and scientific terms used in this document, unless otherwise defined, have and should have the same meaning as usually understood by one of ordinary skill in the art to which the present invention belongs.

Unless otherwise explicitly indicated in the text, the plural forms of terms herein are to be understood to include the singular and vice versa.

It will be understood that the terms "effective", "acceptable", "active" and / or "suitable" (for example, in relation to one or more of any process, use, method, application, preparation, product, material, composition, composition , formulation, component, ingredient, compound product, monomer, oligomer, polymer precursor and / or polymer described herein, according to the present invention and / or used in the present invention, optionally) refer to those features of the present invention that, if correct uses impart the desired properties to what they are added to and / or to which they are included in order to achieve the usefulness described herein. Such utility can be direct, for example, when the material has the properties required for the aforementioned uses, and / or indirect, for example, when the material has a use as a synthesis intermediate and / or as a diagnostic and / or other tool in the preparation of another material. useful direct application. In the context of this document, these terms also mean that a subunit of the whole (such as a component and / or ingredient) is compatible with obtaining effective, acceptable, active and / or suitable final products and / or compositions.

A preferred utility of the present invention includes use as a food product, preferably as a confectionery and / or an intermediate in its manufacture.

Unless otherwise explicitly indicated in the text, the plural forms of terms herein are to be understood to include the singular and vice versa.

It is understood that the term "including" as used herein will mean that the list is not exhaustive, may or may not include any other additional suitable elements, for example, one or more additional properties, components, ingredients and / or substitutes, depending on circumstances.

When discussing the invention in this document, unless otherwise stated, the description of alternative values for the upper and lower limit of the allowable range of a parameter in combination with the claimed means that one of these values is preferred over others. This is to be understood in the sense that each intermediate value of the specified parameter, which is between the more preferred and less preferred of the specified alternative values, is itself more preferred with respect to the specified less preferred value, as well as to each less preferred value and the specified intermediate value.

For all upper and / or lower bounds of any parameter given in this document, the cutoff value is included in the value of each parameter. It should also be understood that all combinations of preferred and / or intermediate minimum and maximum parameter limits described herein in various embodiments of the present invention may also be used to define alternative ranges for each parameter in various other embodiments and / or preferred embodiments. invention, whether or not a combination of such values has been specifically described herein.

Unless otherwise indicated, all percentages in this document refer to weight percentages where applicable.

It should be understood that the cumulative amount of any amounts expressed as percentages herein may not (subject to rounding errors) exceed 100%. For example, the sum of all components that are included in the composition of the invention (or part (s) thereof) may, in the mass (or other) percentage of the composition (or similar part (s) of it), total 100 %, allowing for rounding errors. However, when the list of ingredients is not exhaustive, the sum of the percentage of each of these ingredients may be less than 100% to provide a specified percentage for the additional amount (s) of any additional ingredient (s). (s) that may not be explicitly described in this document.

As used herein, the term "substantially" can refer to an amount or an object, meaning an amount or proportion. Where applicable in the context in which the term "essentially" is used, it can be understood as an amount (in relation to any quantity or formation to which it refers in the context of the description), implying a proportion of at least 80%, more preferably at least 85%, even more preferably at least 90%, most preferably at least 95%, particularly preferably at least 98%, for example about 100% of the corresponding total. By analogy, the term "substantially free" can similarly mean that the amount or object to which it refers contains not more than 20%, preferably not more than 15%, more preferably not more than 10%, even more preferably not more than 5 % and most preferably not more than 2%, for example about 0% of the corresponding whole. Preferably, when necessary (for example, when indicating amounts of an ingredient), such percentages are by weight.

The compositions of the present invention and / or used therein may also exhibit improved properties over known compositions used in a similar manner. These improved properties can (preferably, as defined below) manifest in at least one, preferably a plurality, more preferably three or more of these properties, indicated below by the numbers from 1 to 12. Preferred compositions according to the present invention and / or used in the present invention can exhibit comparable properties (in comparison with known compositions and / or their components) in two or more, preferably three or more, most preferably in the remaining properties listed below in the order from 1 to 12.

Component related properties:

1. Perception of sweetness

2 Stability of aeration

3 Perception of milk taste

4 Perception of softness

5 Perception of fat content

6 Color perception

7 Removable from mold

8. Consumer preferences

9. Satisfaction level

10. Desire for chocolate

11 Enjoyable eating experience and / or

12 A deeper eating experience.

Any weight percentages in the parameters indicated above are calculated relative to the original weight of the component.

Improvement of properties in the present context means that the value of the component and / or composition according to the invention or used therein is more than 8%, more preferably more than 10%, even more preferably more than 12%, most preferably more than 15% exceeds the value of the known control component and / or composition described herein.

Similarity of properties in the present context means that the value of the component and / or composition in accordance with the invention or used in it is within +/- 6%, more preferably +/- 5%, most preferably +/- 4% of the value described a known control component and / or composition herein.

Percentage differences for improved and comparable properties refer herein to the fractional differences between or used in a component and / or composition of the invention and a known standard component and / or composition described herein, wherein the property is measured in the same units and by the same method (i.e. if the value to be compared is also measured as a percentage, it does not represent an absolute difference).

Test methods

Unless otherwise indicated, or the context clearly indicates otherwise, all tests described in this document are performed under standard conditions, also defined in this document.

Aeration stability

To test the stability of aeration, aerated samples were filled to the rim of containers of the same size and the surfaces were leveled so that they were initially flush with the rim of the container. After equal intervals of time at room temperature or higher, but not more than 30 degrees (several minutes, unless otherwise indicated), the containers were re-evaluated visually. In the case of unstable aeration, bubbles coalesce to form large bubbles with a large total volume, and as a result, a dome-shaped uplift appears on the test sample. The larger the dome-shaped uplift formed on the sample surface, the more unstable the aeration. Samples with a stable aerated matrix do not change their volume and do not form a dome-shaped rise; a constant flat surface is observed on the rim of the container.

Bubble size

The bubble sizes reported herein were obtained using X-ray imaging and / or confocal laser scanning microscopy (CLSM) as described below.

Bubble size can be determined by measuring the volume distribution of a sample by plotting volume (%) versus size (microns), for example, based on images obtained using the techniques described herein. The bubble size is then scaled to a linear dimension that corresponds to the diameter of an exemplary spherical bubble having the same volume as the average volume calculated from the measured volume distribution, which is referred to herein as average bubble size in microns. A normal bubble size distribution (BSD) with one maximum peak (monomodal) is assumed in most cases for the bubbles formed in the present invention. However, other BSDs (eg, multimodal such as bimodal) are not excluded from the present invention. BSD is defined as the standard deviation of the mean bubble size, which is also measured in microns.

As an alternative measure for bubble size, d90 (also expressed as linear dimensions) can also be used, which denotes the bubble size below which 90% (by number) of bubbles lies in a given aerated sample.

Number-weighted average diameter for bubble size (X _{P, 0} )

The parameter denoted by the symbol in the format X _{P, 0} is measured in units of length (for example, microns), and it refers to the diameter of the bubble such that P% of the total number of bubbles counted in the sample have a diameter less than or equal to the length specified for this parameter. Therefore, for example, if X _50.0 = 1 µm, this means that 50% of the total number of bubbles in the sample have a diameter of 1 µm or less. X _{50.0 is} commonly used to denote a weighted diameter, but similarly X _90.0 and X _10.0 (diameters below which 90% and 10% of all bubbles are, respectively) can also be used.

SPAN (Q0)

The SPAN (Q0) value can be calculated for the number-weighted size distribution of bubbles by determining the ratio (X _90.0 - X _10.0 ) / X _50.0 . This parameter is used to estimate the width of the number-weighted size distribution of bubbles. A smaller SPAN (Q0) value means a narrower bubble size distribution, corresponding to a more homogeneous and stable foam structure.

Volume weighted average diameter for bubble size (X _50.3 )

The parameter, represented by the symbol in the format X _{P, 3} , is measured in units of length (for example, microns), and it refers to the diameter of the bubble such that P% of the total volume occupied by the bubbles in the sample have a diameter less than or equal to the length specified for this parameter. Therefore, for example, if X _50.3 = 1 μm, this means that 50% of the total volume of bubbles in the sample is represented by particles having a diameter of 1 μm or less. The parameter X _{50.3 is} usually used to indicate the volume-weighted diameter, but the parameters X _90.3 and X _10.3 (diameters at which all bubbles occupy 90% and 10% of the volume, respectively) can also be used in a similar way.

SPAN (Q3)

The SPAN (Q3) value was calculated for the volume-weighted distribution of bubbles by size by determining the ratio (X _90.3 - X _10.3 ) / X _50.3 . This parameter is used to estimate the width of the volume-weighted size distribution of bubbles. A smaller SPAN (Q3) value means a narrower bubble size distribution, corresponding to a more homogeneous and stable foam structure.

Determination of bubble size using X-ray tomography or CLSM

X-ray tomography

The rotating sample is irradiated with polychromatic X-rays and spatial registration of the X-ray intensity as a result of interaction with the sample is carried out using a mosaic flat-panel detector that forms a two-dimensional image of the projected absorption of the sample. Then a three-dimensional reconstruction of the sample is carried out on the basis of a set of two-dimensional projections using a back projection algorithm. This method is described in Principle of X-ray tomography, K.S Lim, M. Barigou, X-ray micro-computed tomography of cellular food products, Food Research International 37 (2004) 1001-1012. X-ray tomography is a non-invasive and effective technique for mapping air voids embedded in a solid matrix (for example, bubbles in microporous chocolate). X-ray tomography has a high resolution down to 1 μm and requires no procedures to prepare the sample, it provides a simple quantitative tool for estimating bubble size from the images obtained. Unless otherwise noted, the X-ray tomography analyzed samples herein used a MicroCT 35 commercially available from Scanco Medical AG. Samples to be X-rayed (eg, pieces of chocolate) were carefully cut with a z-axis blade and small cylindrical samples were cut out and placed in the sample holder of the instrument.

Confocal Laser Scanning Microscopy (CLSM)

For the CLSM, a pinhole was added to the fluorescence microscope in the optically conjugate plane in front of the detector in order to get rid of the out-of-focus signal (a significant out-of-focus portion of the background not coming from the sample). Since in this case only the light resulting from fluorescence very close to the focal plane can be detected, the optical resolution of the image, especially in the direction of the sample depth, becomes much higher than in wide-field microscopes. In addition, the sample is illuminated point by point. However, since most of the light output from the fluorescence of the sample is blocked by the pinhole diaphragm, this increased resolution comes at the expense of a decrease in signal intensity - therefore long exposures are often necessary. CLSM produces images with good analysis resolution using comparative and qualitative methods. The CLSM principle is described in the article below. G.L. Hand, E.R. Weeks, 'Physics of the colloidal glass, 2012 Rep. Prog. Phys. 75 (in particular, section 2.2). CLSM equipment is less expensive than X-ray tomography and more user-friendly. Unfortunately, confocal microscopy requires long-term destructive preparation of the sample (the surface of the analyzed sample must be absolutely flat, and dyes are used). Confocal microscopy does not provide quantitative information (the scanning process must be repeated with different samples, and it is assumed that the preparation of the samples is very similar). Colorants are used to highlight existing bubbles, hence more accurately characterizing the bubbles.

Unless otherwise stated herein, a confocal microscope commercially available from Leica Instrument under the trade designation LAS, Type DM6000, was used to analyze the samples herein with the CLSM. Samples (eg, pieces of chocolate) for CLSM analysis were carefully cut with a z-blade and small cylindrical samples were cut out and placed in the sample holder of the instrument. After that, the samples were stained for a confocal microscope first with Nile red and then adding malachite green (as shown in the table below). In the CLSM morphology images provided in this document, the Nile red signal is shown in the red look-up table and the malachite green signal is shown in the green look-up table. The remaining dark areas are round, therefore, presumably attributed to gas bubbles. Sugar is represented by smaller black areas with jagged borders.

Compound product Dye Wavelength
(nm) Emission band (nm) Colour Fat Nile red 490 500-600 Red Protein Malachite green 638 650-750 Green Sugar - - - The black Bubble - - - The black

No data processing is performed for a confocal microscope, and therefore the bubble diameter can be measured using a scale that is built into the imaging software.

Porosity

) были получены при обработке изображений компьютерной томографии. Пористость описывает отношение пустотелой доли к суммарному объему образца. Следовательно, пористость представляет собой отношение объема V_G газа внутри образца к суммарному объему V_s образца, то есть V_G/V_S. Пористость могут также оценивать, как описано в других разделах настоящего документа, или рассчитывать по результатам измерений вспенивания (OR) (также указано в процентах) в стандартных полимерных чашках с использованием следующих уравнений.Percentage porosity values (

) were obtained by processing images of computed tomography. Porosity describes the ratio of the void fraction to the total volume of the sample. Therefore, porosity is the ratio of the volume V _{G of the} gas inside the sample to the total volume V _{s of the} sample, that is, V _G / V _S. Porosity can also be estimated as described elsewhere in this document, or calculated from foaming (OR) measurements (also indicated as a percentage) in standard polymer cups using the following equations.

Analysis of computed tomography data

Prior to analysis, the foamed confectionery product samples were stored at temperatures below 5 ° C. Samples can be analyzed using a CT 35 CT scanner (Scanco Medical, Brüttisellen, Switzerland), which is operated in a climate chamber with a temperature set at 15 ° C. The device has a bubble detection resolution of 6 µm. Cumulative distributions Q (x) of bubbles in size (characterized by: X _50.3 X _90.3 X _10.3 and X _50.0 X _90.0 X _10.0 ), V _G and V _S , can be measured by computer X-ray tomography and extraction by image processing. From the sizes X _50.3 X _90.3 X _10.3 and X _50.0 X _90.0 X _10.0 bubbles, you can also extract the widths SPAN (Q3), SPAN (Q0) of the bubble size distribution.

Standard conditions

In the context of this document, unless the context indicates otherwise, standard conditions (for example, for determination of solid fat or liquid oil) mean atmospheric pressure, relative humidity 50% ± 5%, ambient temperature (22 ° C ± 2 °) and air flow less than or equal to 0.1 m / s. Unless otherwise indicated, all tests described were performed under standard conditions as defined herein.

Texture and viscosity

The texture of food is perceived as a collection of many different characteristics containing different combinations of physical properties (such as mechanical and / or geometric properties) and / or chemical properties (such as fat and / or moisture content). In the context of this document, with respect to compositions of the present invention, for a given fat and moisture content, the texture of the composition can be related to the viscosity of the composition as a fluid when subjected to mechanical stress. Provided that the measurement technique is carefully controlled and the same shear rate values are applied, the apparent viscosity can be used herein as an index to indicate texture. The term "viscosity" in the context of this document refers to the apparent viscosity of a fluid, which is measured using conventional methods known to those skilled in the art, but the particular method described herein is preferred. Some fluids exhibit the rheological properties of a non-Newtonian fluid and cannot be fully characterized by measuring the rheological properties at a single experimental point. Despite this, apparent viscosity is a simple measurable viscosity index suitable for evaluating such fluids.

The viscosity of the compositions according to the present invention and / or obtained using the method according to the present invention, as well as comparative examples (for example, chocolate materials such as chocolate) can be characterized by two measurements, one at about 5 s ⁻¹ for situations with low flow rates to approximate to the value of the yield point and the second at 20 s ⁻¹ for high flow rates. (See Beckett 4th edition, chapter 10.3). In the context of this document for measuring the viscosity of fillers according to the present invention, the viscosity at yield point is used to determine the texture, measured at a low flow rate of 5 s ^-1 .

A preferred method of measuring yield strength viscosity uses an instrument under the trade designation RVA 4500 (commercially available from Rapid Viscosity Analyzer, Newport Scientific, Australia), and the measurements are carried out under standard conditions (unless otherwise indicated) and at a speed of 5 s ⁻¹ . In this assay method, 10 grams of a sample of the composition is added to the canister supplied with the RVA instrument, and then measurement is performed using the following profile: constant temperature 35 ° C, vigorous mixing at 950 rpm. for 10 seconds, then mixing at 160 rpm. during the analysis for 30 minutes. This analysis is performed in double or triple parallel to ensure reproducibility. The final viscosity is used for comparison and also to evaluate the quality of the RVA viscosity curve.

Mass percentage

All percentages are in percent by weight unless otherwise indicated.

Shapes

The invention is illustrated in the following non-limiting FIGS. 1-19.

FIG. 1 is a photographic cross-section of a comparative sample of chocolate of the present invention (Cf. A), which was aerated with nitrogen to achieve a porosity of 5%. As can be seen, a plurality of large bubbles were formed with an overall wider bubble size distribution due to the coalescence of the initially smaller bubbles with the initial dispersion of a small amount of gas in the chocolate mass.

FIG. 2 is a photograph showing the difference in stability of aerated chocolate from left to right: Cf. B (10% porosity) Example 1 (12.5% porosity) and Example 2 (15% porosity).

FIG. 3 is a photograph showing the instability of chocolate with high levels of aeration (from left to right: Wed C (20% porosity) and Wed D (25% porosity)).

FIG. 4 shows the mixer head of a rotor-stator mixer marketed by Hass under the trademark Monodmix®.

FIG. 5 shows the mixer blades from the mixer head of a rotor-stator mixer marketed by Hass under the Monodmix® trademark.

FIG. 6 shows the modular mixer head of a rotor-stator mixer used by Nestle under the trademark Nestwhipper®.

FIG. 7 is a schematic drawing of a gas injector, referred to herein as Novac (as described in WO2005-063036), in combination with a jet depositor (as described in WO2010 / 102716).

FIG. 8 illustrates prior art microporous chocolate - Cf. E (micro-aerated to 12% porosity), which was tested in the aeration test described herein, with the sample surface rising due to the instability of the injected gas.

FIG. 9 shows a microporous chocolate sample of the present invention, Example 3 (micro-aerated to 15% porosity simply by slightly increasing gas flow over Cp. E shown in FIG. 8) while on the surface of the sample when tested in the aeration test described in In this document, the dome-shaped uplift does not form, which means that aeration becomes stable at a porosity level of 15%.

FIG. 10 shows a microporous chocolate bar up to 10% porosity using an angular shape and formed in an angular shape, that is, in a shape where the vertices form sharp corners. In the tile shown in FIG. 10, bubbles are clearly visible on the angular surface and also invariably appear in the same position on each projection. The appearance of the tiles is aesthetically undesirable.

FIG. 11 shows a microporous chocolate bar made from microporous chocolate mass aerated to 10% porosity using the same chocolate and process conditions as for the bar shown in FIG. 10, but molded in a shape with rounded tops, that is, the only difference in the tiles shown in FIG. 10 or 11, is the shape design. As can be seen, the appearance of such a tile as compared to that shown in FIG. 10 is more uniform and significantly improved aesthetically.

For relatively low viscosity chocolates, the problem at higher aeration levels may actually be gas retention in the curing matrix, indicating coalescence is occurring. As a result, clearly visible bubbles are formed both inside and on the surface of the tile (see Fig. 15 and Fig. 16 in this document).

FIG. 12-16, this document shows tiles made with the same chocolate mass, all tempering and Mini-Novacs were kept constant except for gas flow, which was adjusted to achieve the desired porosity level. It is particularly interesting to note the fact that at lower aeration levels, not only can aeration be visually observed, but the demoulding characteristics also deteriorate. The reason for this effect on demoulding is unclear, but deterioration was found for most of the masses tested.

FIG. 12 shows microporous dark chocolate with a porosity of 5% (Nestlé, Brazil). Attention should be paid to visible bubbles and also traces resulting from poor demoulding.

FIG. 13 shows microporous dark chocolate with 10% porosity: good demolding and invisible bubbles. However, during the test, the mass rose in the dish, showing some signs of instability.

FIG. 14 shows a 15% porosity microporous dark chocolate: good uniform aeration and demolding characteristics. The cup test showed high aeration stability.

FIG. 15 shows microporous dark chocolate with 20% porosity: bubbles have started to coalesce and are clearly visible inside the bar.

FIG. 16 shows microporous dark chocolate with a porosity of 23%: bubbles have begun to coalesce and are clearly visible on the inside and on the surface of the bar. It was not possible to increase porosity above 23% by just adjusting the gas flow rate.

FIG. 17, 18 and 19 are images of micro-aerated samples of used chocolate mass (under aeration) for the preparation of a confection sold by the applicant in Brazil as chocolate bars under the trademark Garoto® (see example 5 and table 2 herein), while fig. 17 was obtained by X-ray tomography, FIG. 18 by confocal microscopy (CLSM) and FIG. 19 is a 3D rendering of Garoto® Microporous Chocolate.

FIG. Figures 20–25 show evidence of an increased level of consumer satisfaction with the consumption of microporous chocolate in comparison to non-porous chocolate.

FIG. 26 is a photograph of the milk chocolate samples from Example 9 and Cf. H.

FIG. 27 is a representative mold design (also referred to herein as "beech bar") that was used in the test protocol to evaluate the size reduction of microporous chocolate in a mold.

FIG. 28 shows the first stage in which the mold is conditioned at a typical temperature of 29 to 32 ° C.

FIG. 29 shows a second stage of the same process as shown in FIG. 28, in the course of which chocolate is sprayed on the inner surfaces of the mold in such an amount as to create a thin layer on them (from 0.1 mm to 0.5 mm). The total thickness of the chocolate layer surrounding the wafer core ranges from 0.6 to 2 mm.

FIG. 30 shows a third stage of the same process as shown in FIG. 28 and 29, during which a suitable amount of microporous chocolate (up to 15% micro-aeration) is applied to the shell formed inside the mold in a second step.

FIG. 31 shows a fourth stage of the same process as shown in FIG. 28, 29 and 30, during which wafer sticks are placed in the mold.

FIG. 32 shows a fifth stage of the same method as shown in FIG. 28, 29, 30 and 31, during which additional amounts of chocolate are applied to the wafer to cover the entire product.

FIG. 33 is a color cross-sectional photograph of two chocolate bars to show the difference between the conventional method of making a known micro-aerated coated product (shown on the left) and the product of the present invention (shown on the right). In the conventional prior art product shown on the left, a thick visible layer of the chocolate shell is noted, while in the product of the present invention, shown on the right side of the photograph, the micro-aeration present in the chocolate layer surrounding the wafer core is almost invisible.

FIG. 34 is an enlarged cross-sectional view of the product of the invention shown on the right in FIG. 33.

FIG. 35 shows two waffle sticks. The stick on the right is a well-known waffle product coated with only micro-porous chocolate. The stick on the right is prepared in accordance with the invention using a combination of a microporous chocolate coating also formed in a pre-sprayed chocolate mold. The color of the wafer of the present invention is much closer to a traditional chocolate wafer and therefore acceptable to the consumer, but contains much fewer calories than a traditional chocolate coated wafer.

It should be noted that embodiments and features described in the context of one aspect or embodiments of the present invention are also applicable to other aspects of the invention. Although the embodiments have been presented in the description with reference to specific examples, it should be recognized that the invention is not limited to these embodiments. Various modifications may become apparent to those of ordinary skill in the art and may be obtained by the practice of the invention, and such variations are contemplated within the broad scope of the present invention. It should be understood that the materials used and the details of the chemical descriptions may vary slightly or may be modified relative to the descriptions without departing from the methods and compositions described and indicated by the present invention.

Further aspects of the invention and its preferred features are set forth in the claims appended to them.

Examples of

The present invention will be described in detail with reference to the following examples, which are given for illustrative purposes only.

Applicant prepared the following microporous chocolate bar samples. All samples were aerated (unless otherwise indicated) using the equipment described in applicant's patent application WO2005-063036 and / or WO2010 / 102716. After comparing the same formulations with different levels of micro-aeration (assessed by the porosity of the finished product after curing), the following general observational data were respectively presented in Table 1.

Table 1

Porosity (%) Aeration quality 5% At this level, aeration is unstable due to the coalescence of gas microbubbles nine% Some instability is still observed in the aerated matrix 15% Optimal level of aeration, high-quality stable foam twenty% High-quality stable foam, but viscosity increases significantly, active vibration is required so that during molding the chocolate composition fills all end parts of the mold 25% Unstable aeration, coalescence, nozzle splash and ineffective mold leakage

Wed A

Comparative example A (Comp. A) is a chocolate aerated with nitrogen to achieve a porosity of 5%.

As can be seen from FIG. 1 (photo of a cross-section), Cf. A contains many large bubbles (some of which are quite visible to the naked eye) and generally exhibits a broad bubble size distribution. Without being bound by theory, Applicant believes that this may be due to the coalescence of small bubbles initially formed when a small amount of nitrogen gas is dispersed in the chocolate mass.

Examples 1 and 2 and Cf. B

Chocolate was prepared according to the same recipe and micro-aerated with nitrogen to obtain a porosity of 10% (Comp. B), 12.5% (Example 1) and 15% (Example 2).

The aeration stability test is shown in FIG. 2, which is a photograph of these examples (from left to right, respectively Cf. B, example 1 and example 2) after performing the aeration stability test, as described herein.

As can be seen from FIG. 2, cf. A dome-shaped uplift is formed in contrast to examples 1 and 2, which indicates a higher stability of pr. 1 and 2 compared to Cf. B. This demonstrates that the aerated compositions of the present invention with the porosity, bubble size and distribution as defined herein have the desired properties. It was found that these parameters determine the optimal area, selected from the general set of parameters, within which aerated compositions can be obtained.

Wed C and D

Similarly to the above, chocolate compositions were prepared and aerated with nitrogen, obtaining significantly higher porosities of 20% (Cf. C) and 25% (Cf. D), respectively.

FIG. 3 is a photograph showing the instability of these samples (from left to right, Cf. C and D) after performing the aeration stability test as described herein. Visible aeration can be observed on the surface of the chocolate, in particular for Cf. D.

It was also found that Cf. C and Cf. D show a viscosity that is too high for effective use, especially in an industrial process at normal temperatures at which molding and demolding occurs. For example, these samples were found to be too viscous to easily flow into the mold and provide a clear surface relief. The resulting molded products made from Comp. C or Wed. D, it was also very difficult to separate from the mold (remove from the mold) without damaging the product. Thus, the applicant unexpectedly discovered the existence of an upper limit for the microaeration of chocolate. It has been demonstrated that it is not practical to add gas to chocolate in the form of fine bubbles (micro-aeration) to achieve porosity levels of 20% or higher.

results

Without wishing to be bound by theory, in one most preferred embodiment of the invention, for the microporous chocolate masses tested, 12.5% -15% is considered the optimum porosity range. Surprisingly, it has been found that these porosity values provide workable viscosity values and stable and uniform micro-aeration (bubbles invisible to the naked eye) as can be seen from the bubble size distribution profile. For microporous chocolate above 15% porosity, viscosity gradually becomes a problem until noticeable coalescence appears above 20% porosity. Microporous chocolate obtained with a significantly lower porosity (see, for example, Comp. A with a porosity of 5%) also forms non-uniform bubbles, which are visually unattractive and affect the organoleptic properties of the chocolate.

Example 3

The following chocolate mass recipe (marketed by the applicant in Mexico as a chocolate bar under the registered trademark Carlos V) was aerated with nitrogen.

The chocolate is obtained according to a recipe with a relatively low fat content (fat content 24.7 wt.%) And therefore has a relatively high viscosity (yield point = 8.64 Pa, plastic viscosity = 6.52 Pa · s).

Examples 4-6 and Cf. E

The bubble size and BSD in various samples of traditional chocolate masses, which were then micro-aerated at different levels, were assessed using two methods of measuring bubbles: X-ray tomography and CLSM.

Wed E and example 4

Micro-aerated samples of chocolate mass were used (before aeration) to coat a confection sold under the trademark KitKat®, which is referred to in Table 2 as KitKat®. As can be seen, low levels of aeration (Cf. E) lead to coalescence of bubbles, and therefore they have a large average size (> 200 μm) and wider BSD. Large bubbles are visible to the naked eye. At higher aeration levels, it was surprisingly found that both the average bubble size and the standard deviation decreased (narrower BSD, ie, more uniform smaller bubble size).

Example 5

Micro-aerated samples of chocolate mass were used (before aeration) to coat a confection sold as chocolate bars in Brazil under the trademark Garoto®, referred to in Table 2 as Garato®. X-ray tomography images of microporous Garoto are shown in FIG. 17, the results of confocal microscopy (CLSM) in FIG. 18. A 3D visualization of the Garoto microporous chocolate is shown in FIG. 19, where different colors reflect different depths and highlight the bubbles present, as described herein.

Example 6

A microporous sample of chocolate mass was used (before aeration) to coat a confection that is sold as chocolate bars in Brazil under the trademark Nestlé Classic®, which is referred to in Table 2 as Nestle Classic®.

The results are shown in Table 2.

table 2

Example Sample Way Average bubble size (μm) Standard deviation (μm) Wed E KitKat®, 8.8% aeration CLSM 212 52.3 X-ray tomography 290 54 Etc. 4 KitKat®, 11.5% aeration CLSM 55.9 51.2 X-ray tomography 39 23 Etc. 5 Garoto®, 10% aeration CLSM 54.6 21.3 X-ray tomography 42 16 Etc. 6 Nestle Classic®, 15% aeration CLSM 45.8 12.4 X-ray tomography 45 17

Example 7 versus Cf. F (dark chocolate)

Microporous dark chocolate (Example 7) was tested against the same traditional non-porous dark chocolate (Cf. F, dark chocolate bar sold under the trademark Nestlé Classic® in Brazil). Data for dark chocolate indicate an improved texture in the mouth, resulting in a more pleasant and deeper eating experience. The results are shown in FIG. 20 and 21 in this document. As shown in FIG. 21, consumers consume less microporous chocolate than traditional chocolate bar.

At every meal and in general, consumers reported higher satisfaction with the microporous chocolate bar. Micro-aerated solids also provide improved texture, such as hardness dynamics, softness, brittleness and dryness, better mouthfeel, pleasure and consumption. It also improved eating behaviors such as duration of eating, sucking versus biting off, and swallowing frequency. Chewing in the mouth, such as the dynamics of chewing a large chunk, is also improved in the case of microporous chocolate.

Example 8 versus Comp. G (dark chocolate)

Microporous dark chocolate (Example 8) was tested against traditional non-porous dark chocolate (Cf. G, dark chocolate bar sold under the trademark Nestlé Classic® in Brazil). The same dark chocolate recipe and the same shape (24 squares) were used for Example 8 and Cf. G. The degree of aeration in Example 8 was 10 to 15% micro-aeration. Below are the results of tasting dark and milk chocolate by consumers. The degree of satisfaction with consumers' desire for chocolate is shown in FIG. 22 and 23.

Example 9 versus Cf. N (milk chocolate)

Microporous milk chocolate (example 9) was tested against the same traditional non-porous milk chocolate (Cf. H, milk chocolate bar sold under the Orion® trademark in the Czech Republic). The same milk chocolate recipe and the same shape (24 squares) were used for Example 9 and Cf. H. The degree of aeration in Example 9 was 14% micro-aeration. Below are the results of tasting milk chocolate by consumers. The degree of satisfaction with consumers' desire for chocolate is shown in FIG. 24 and 25, and a photo of two samples (Example 9 and Comp. H) is shown in FIG. 26.

Example 10

The invention shown in FIG. 28–35 will be further illustrated with the following non-limiting example 10.

Two sticks of chocolate coated wafer bars were prepared in a conventional manner in a mold with additional micro-aeration and a spray coating step on the mold.

The weight of two sticks of chocolate wafers of the present invention was 19.5 g

Chocolate coating = 1 (± 0.5) g Aerated chocolate mass = 12.2 (± 0.5) g Waffle sticks =

Claims (53)

1. Microporous chocolate material with plastic viscosity before aeration, which, as measured by the 46 ICA (2000) method, ranges from 0.1 to 20 Pa⋅s, where: (i) the material has bubbles of an inert gas dispersed therein, the dispersed bubbles having the following parameters: (a) the average bubble size is less than or equal to 100 μm, (b) the standard deviation of the bubble size is less than or equal to 60 μm; (c) the total bubble surface area (TSA) is from 0.5 to 1.10 m ² per 100 g of porous chocolate material; where parameters (a) and (b) are determined by X-ray tomography and / or confocal laser scanning microscopy (CLSM); and where (ii) gas bubbles are evenly distributed in the porous chocolate material with a uniformity index of at least 0.8, moreover, P - porosity of porous chocolate material is from 10 to 19%. 2. The microporous chocolate material of claim 1, wherein the parameter (c) (TSA) is calculated from equation (1):

(one), where TSA is the total surface area of the bubble, P is the porosity of the porous chocolate material, m _ac is the mass of the aerated composition (g), d _ac is the density of the aerated composition (g / cm ³ ), and r is the radius of the medium-sized bubble (cm). 3. The microporous chocolate material according to claim 1 or 2, wherein P - the porosity of the porous chocolate material - ranges from 11 to 19%. 4. Microporous chocolate material according to any one of the preceding claims, wherein the gas bubbles have an average size of ≤ 85 µm, preferably 60 µm. 5. Microporous chocolate material according to any one of the preceding claims, wherein the gas bubbles have a standard deviation of ≤ 30 μm, preferably ≤ 25 μm. 6. Microporous chocolate material according to any one of the preceding claims, wherein the inert gas is selected from nitrogen, nitrogen oxide and / or carbon dioxide. 7. Microporous chocolate material according to any one of the preceding claims, which contains chocolate or a composite product, preferably chocolate. 8. Microporous chocolate material according to any one of the preceding claims, wherein the TSA is 0.55 to 1.0 m ² per 100 g of chocolate material, preferably 0.6 to 1.0 m ² per 100 g of chocolate material, more preferably from 0.65 to 0.90 m ² per 100 g of chocolate material or from 0.7 to 0.8 m ² per 100 g of chocolate material. 9. A microporous chocolate material according to any one of the preceding claims, which exhibits increased sweetness compared to the same chocolate material without aeration. 10. A microporous chocolate material according to any one of the preceding claims, which exhibits a reduction in bitterness compared to the same chocolate material without aeration. 11. A microporous chocolate material according to any one of the preceding claims, which exhibits an improved milky taste over the same chocolate material without aeration. 12. Microporous chocolate material according to any one of the preceding claims, which exhibits a reduction in cocoa flavor compared to the same chocolate material without aeration. 13. Microporous chocolate material according to any one of the preceding claims, which exhibits improved mouthfeel compared to the same chocolate material without aeration. 14. Microporous chocolate material according to any one of the preceding claims, which exhibits a reduction in grit compared to the same chocolate material without aeration. 15. A microporous chocolate material according to any one of the preceding claims, which exhibits increased softness compared to the same chocolate material without aeration. 16. A microporous chocolate material according to any one of the preceding claims, which exhibits improved aeration stability compared to the same chocolate material macro-aerated with the same volume of gas. 17. A microporous chocolate material according to any one of the preceding claims, which exhibits a lightness in color compared to the same chocolate material without aeration. 18. A microporous chocolate material according to any one of the preceding claims, which exhibits improved demoldability (demoldability) compared to the same chocolate material without aeration. 19. Microporous chocolate material according to any one of the preceding claims, which has a higher level of consumer preference compared to the same chocolate material without aeration. 20. A microporous chocolate material according to any one of the preceding claims, which provides an increased level of satisfaction over the same chocolate material without aeration. 21. Microporous chocolate material according to any one of the preceding paragraphs, which exhibits more than one, preferably three or more, more preferably four or more properties listed in any of paragraphs. 9-20. 22. A microporous chocolate material according to any one of the preceding claims, which is or can be obtained by a process comprising the following steps: (I) stirring the chocolate material under high shear conditions of at least 200 s ^-1 , the chocolate material having a plastic viscosity before aeration that is measured by the 46 ICA (2000) method from 0.1 to 20 Pa ⋅c, and (Ii) passing the chocolate material after stage (I) through an injection zone located between the two zones at different pressures, (III) injection of an inert gas at a gas pressure of 2 to 30 bar into the chocolate material as it passes through the injection zone by means of a gas injection means at a nominal gas flow rate (F _v ) in the range of F _v values calculated according to equation (2):

(2), Where P represents the calculated porosity ratio of the microporous chocolate material in%, measured under standard conditions, wherein P is 10 to 19%; and F _v represents the nominal volumetric flow rate of the inert gas in normal liters per minute (Nl / min); A, B and C are numerical constants (in the appropriate units for the balance of equation (2)); and the numerical values of each of these constants are: A - from 0.06 to 0.07; B - from 2.00 to 2.05, and C - from 3.70 to 3.80; provided that: (A) the flow rate calculated by equation (2) is based on the nominal flow rate of the chocolate material 1000 kg / h in the injection zone, the actual flow rate of the inert gas introduced in stage (III) is optionally corrected from the calculated nominal flow rate F _v to be proportional take into account any deviations from 1000 kg / h in the actual throughput of the chocolate material in the injection zone. 23. A method for producing microporous chocolate material according to any of the preceding claims, comprising the steps described in claim 22. 24. The method of claim 23, wherein the high shear mixing in step (I) is performed using a paddle mixer to mix the chocolate material at a paddle mixer speed of 200 to 600 revolutions per minute (rpm). 25. The method according to claim 23 or 24, wherein in equation (2) the numerical values for the constant A are from 0.061 to 0.069, preferably 0.0636. 26. The method according to any of paragraphs. 23-25, wherein in equation (2) the numerical values for the constant B are from 2.01 to 2.04, preferably 2.0197. 27. The method according to any of paragraphs. 23-26, wherein in equation (2) the numerical values for the constant C are from 3.71 to 3.79, preferably 3.7353. 28. The method of claim 27, wherein in equation (2) the numerical value for constant A is 0.0636 and the numerical value for constant B is 2.0197. 29. The method according to any of paragraphs. 23-28, wherein in equation (2), the calculated porosity factor P used to calculate the gas flow rate is 11 to 19%, preferably 13 to 17%, and more preferably 14.5 to 15.5%. 30. The method according to any one of paragraphs. 23-29, in which in step (III) an inert gas is injected at a pressure of 4 to 15 bar, preferably 8 to 11 bar. 31. The method of microaeration of chocolate material according to any one of the preceding paragraphs 1-21, including the steps described in paragraphs. 22-30, in order to increase and / or reduce any properties of the chocolate material, as described in any of paragraphs. 9-21. 32. The use of micro-aeration of the chocolate material according to any one of the preceding paragraphs 1-21 to increase and / or decrease any properties of the chocolate material, as described in any of paragraphs. 9-21.

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