Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1982-02-09
1983-11-29
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426316, 426477, 426516, 426564, 426660, 99483, 99516, 993234, 366149, A23G 110, A23G 300
Patent
active
044180896
ABSTRACT:
A method and apparatus for producing a cellular chocolate product in which a supply of chocolate is heated to bring it to a molten state, a gas which is largely soluble in the chocolate is introduced into the molten chocolate under pressure, the molten chocolate is fed under pressure into a mixing device having closely adjacent relatively movable parts, the mixing device is operated to disperse the gas uniformly, so that it is dissolved throughout the molten chocolate, the liquid chocolate is passed through a restricted orifice to release the pressure suddenly to atmosphere, so that the dissolved gas forms gaseous bubbles in the chocolate and the liquid chocolate is solidified into a finally resulting chocolate product by cooling. The clearance between at least some of the closely adjacent relatively movable mixing parts of the mixing device is less than half the minimum transverse dimension of the orifice and preferably less than one quarter so that any pieces of re-cycled filler, such as biscuit, are thoroughly ground within the chocolate so that little or no blockage of the orifice occurs.
REFERENCES:
patent: 2970917 (1961-02-01), Melnick
patent: 2976154 (1961-03-01), Brown et al.
patent: 3224740 (1965-12-01), Kuehn et al.
patent: 3556812 (1971-01-01), Krohn
patent: 3649302 (1972-03-01), Daggy
patent: 3798337 (1974-03-01), Abalo
patent: 3894159 (1975-07-01), Franka
patent: 4004040 (1977-01-01), Puta
Hunter Jeanette M.
Simon-Vicars Limited
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