Method of tempering edible compositions

Details Method of tempering edible compositions Method of tempering edible compositions

1987-02-04

1989-09-12

Yeung, George

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

426524, 426660, A23G 118, G01N 3302

Patent

active

048658561

ABSTRACT:
A method of tempering edible fatty compositions such as chocolate comprises controlling the temperature of the composition to a predetermined temperature, passing the temperature-controlled composition continuously through a heat exchanger, cooling the composition, monitoring the consistency of the composition, and using the results to control the cooling of the composition in the heat exchanger, the monitoring being effected by measuring the pressure difference across the heat exchanger using pressure transducers, measuring the load on a motor used for mixing or stirring the composition in the heat exchanger, or by measuring the viscosity of the composition with an in-line viscometer.

REFERENCES:
patent: 3215192 (1965-11-01), Sollich
patent: 3638553 (1972-02-01), Kreuter
patent: 3777807 (1973-12-01), Carroll
patent: 4238516 (1980-12-01), Kreuter
patent: 4421779 (1983-12-01), Baker et al.
patent: 4468409 (1984-08-01), Metzroth

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