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1. 发明申请

WO2018041875A1 AERATED CHOCO-MATERIAL 审中-公开
标题翻译：加热的巧克力材料
公开(公告)号：WO2018041875A1
公开(公告)日：2018-03-08
申请号：PCT/EP2017/071724
申请日：2017-08-30
申请人： NESTEC SA
发明人： GERMAN, Jamey , VIEIRA, Josélio, Batista
IPC分类号： A23G1/52
摘要： There is described a micro aerated choco-material having a plastic viscosity before aeration as measured according to ICA method 46 (2000) of from 0.1 to 20 Pa.s, where:(i) the composition has dispersed therein bubbles of an inert gas, the dispersed bubbles being characterised by the following parameters (a) mean bubble size less than or equal to 100 microns, (b) standard derivation of bubble size less than or equal to 60 microns; (c) a total bubble surface area of from 0.5 to 1.2 m 2 per 100g of the aerated choco-material; where parameters (a) and (b) are determined from X-ray tomography and/or confocal laser scanning microscopy (CLSM) and (ii) the gas bubbles are homogenously distributed within the aerated choco-material, having a homogeneity index of at least 0.8.
摘要翻译：描述了根据ICA方法46（2000）测量的通气前塑性粘度为0.1-20Pa.s的微气泡乔科材料，其中：（i）组合物具有（a）平均气泡尺寸小于或等于100微米，（b）小于或等于60微米的气泡尺寸的标准推导;以及（b）气泡尺寸小于或等于60微米的标准推导。（c）每100g充气巧克力材料总气泡表面积为0.5-1.2m 2 / s; 其中参数（a）和（b）由X射线断层摄影和/或共焦激光扫描显微镜（CLSM）确定，和（ii）气泡均匀分布在充气巧克力材料内，其均匀性指数至少 0.8。

2. 发明申请

WO2018041884A3 MICRO-AERATED CHOCO-MATERIAL 审中-公开
标题翻译：微加热巧克力材料
公开(公告)号：WO2018041884A3
公开(公告)日：2018-03-08
申请号：PCT/EP2017/071746
申请日：2017-08-30
申请人： NESTEC SA
发明人： GERMAN, Jamey , VIEIRA, Josélio, Batista , TICKNER, Jennifer, Anne
IPC分类号： A23G1/52
摘要： There is described micro-aerated chocolate having dispersed therein micro-bubbles of an inert gas (e.g. nitrogen)) characterised by the following parameters; (a) mean bubble size less than or equal to 100 microns, (b) standard derivation of bubble size less than or equal to 60 microns; (c) a total bubble surface area of from 0.5 to 0.9 m 2 per 100 g of chocolate and where (ii) the gas bubbles are homogenously distributed within the chocolate, having a homogeneity index of at least 0.8. A process for aerating chocolate is also described. comprising: (I) mixing chocolate under a high shear of at least 1000 s -1 having a viscosity before aeration (under standard conditions) of from 0.1 to 10 Pa.s optionally using a rotary mixer at a speed of from 100 to 300 rpm; and (II) dispersing an inert gas into the chocolate optionally via one or more nozzles at gas at a flow rate of from 2.4 to 12 kg / min. and/or a gas pressure of from 2 to 30 bar; to produce the micro-aerated chocolate of the invention.
摘要翻译：描述了微气泡巧克力，其中分散有惰性气体（例如氮气）的微气泡），其特征在于以下参数：（a）平均气泡尺寸小于或等于100微米，（b）气泡尺寸的标准推导小于或等于60微米; （c）每100克巧克力的总气泡表面积为0.5-0.9米2，并且其中（ii）气泡均匀地分布在巧克力中，均匀度指数至少为0.8 。还描述了用于充气巧克力的过程。其包括：（I）在至少1000s -1的高剪切力下混合巧克力，所述巧克力在通气之前（标准条件下）的粘度为0.1-10Pa.s，任选地使用旋转混合器在速度从100到300转/分; 和（II）将惰性气体任选通过一个或多个喷嘴以2.4-12kg / min的流速在气体中分散到巧克力中。和/或2-30巴的气压; 生产本发明的微气泡巧克力。

3. 发明申请

WO2018041870A1 PROCESS FOR MAKING MICRO-AERATED CHOCO-MATERIAL 审中-公开
标题翻译：制造微加工巧克力材料的方法
公开(公告)号：WO2018041870A1
公开(公告)日：2018-03-08
申请号：PCT/EP2017/071718
申请日：2017-08-30
申请人： NESTEC SA
发明人： SUTTON, Jonathan , GERMAN, Jamey , VIEIRA, Josélio, Batista
IPC分类号： A23G1/00 , A23G1/52
摘要： There is described a process for producing a micro-aerated choco-material the process comprising the steps of: (I) mixing a choco-material under a high shear of at least 200 s -1 ,the choco-material having a plastic viscosity before aeration as measured according to ICA method 46 (2000) of from 0.1 to 20 Pa.s, and (II) passing the choco-material from step (I) through an injection zone located between two regions held at different pressures, (III) injecting inert gas at a gas pressure of from 2 to 30 bar into the choco- material as it passes through an injection zone using a gas depositing means at a nominal gas flow rate ( F v ) which is within the values of F v that are calculated from equation (2) P = — A F v 2 + B F v + C (2) Where P represents the porosity target of the micro-aerated choco-material in % measured under standard conditions, P being from 10 to 19%; and F v represents the nominal volumetric flow rate of the inert gas in normal litres per minute (NL / min.); A , B and C are numerical constants (having the respective units to balance equation (2)); the numerical parts of each of these constants being: A from 0.06 to 0.07; B from 2.00 to 2.05, and C from 3.70 to 3.80; with the proviso that: (A) the flow rate calculated from equation (2) is based on a nominal throughput of the choco-material of 1000 kg / hour in the injection zone, the actual flow rate of inert gas injected in step (III) being adjusted where necessary from the calculated nominal flow rate F v to match proportionally any differences from 1000 kg / hour in the actual throughout of the choco-material in the injection zone
摘要翻译：描述了一种生产微气泡巧克力材料的方法，该方法包括以下步骤：（I）将巧克力材料在至少200s -1的高剪切下混合， 1，根据ICA方法46（2000）测量的通气前塑性粘度为0.1-20Pa.s的巧克力材料，和（II）将来自步骤（I）的巧克力材料通过位于保持在不同压力下的两个区域之间的注射区，（III）当使用气体沉积装置在标称气流下通过注射区时，以2-30巴的气压将惰性气体注入到choco-材料中这是在F v 的值内的速率（F ^{（2）其中， + BF + C > P表示微气泡巧克力材料的孔隙度目标，以％测量在标准条件下，P为10至19％; 和V表示以每分钟正常升（NL / min）计的惰性气体的标称体积流量）; A，B和C是数值常数（具有各自的单位以平衡等式（2））; 每个这些常数的数字部分是：从0.06到0.07的A; B从2.00至2.05，和C从3.70至3.80; 条件是：（A）由方程（2）计算的流速基于注入区1000千克/小时的巧克力材料的标称吞吐量，步骤（III）中注入的惰性气体的实际流速）在必要时根据计算出的额定流量F V 进行调整，以在实际整个过程中按比例匹配与1000千克/小时之间的任何差异注入区域的巧克力材料}

4. 发明申请

WO2018041884A2 COMPOSITION, PROCESS AND USE 审中-公开
标题翻译：组成，工艺和用途
公开(公告)号：WO2018041884A2
公开(公告)日：2018-03-08
申请号：PCT/EP2017/071746
申请日：2017-08-30
申请人： NESTEC SA
发明人： GERMAN, Jamey , VIEIRA, Josélio, Batista , TICKNER, Jennifer, Anne
IPC分类号： A23G1/52
摘要： There is described micro-aerated chocolate having dispersed therein micro-bubbles of an inert gas (e.g. nitrogen)) characterised by the following parameters; (a) mean bubble size less than or equal to 100 microns, (b) standard derivation of bubble size less than or equal to 60 microns; (c) a total bubble surface area of from 0.5 to 0.9 m 2 per 100 g of chocolate and where (ii) the gas bubbles are homogenously distributed within the chocolate, having a homogeneity index of at least 0.8. A process for aerating chocolate is also described. comprising: (I) mixing chocolate under a high shear of at least 1000 s -1 having a viscosity before aeration (under standard conditions) of from 0.1 to 10 Pa.s optionally using a rotary mixer at a speed of from 100 to 300 rpm; and (II) dispersing an inert gas into the chocolate optionally via one or more nozzles at gas at a flow rate of from 2.4 to 12 kg / min. and/or a gas pressure of from 2 to 30 bar; to produce the micro-aerated chocolate of the invention.
摘要翻译：描述了微气泡巧克力，其中分散有惰性气体（例如氮气）的微气泡），其特征在于以下参数：（a）平均气泡尺寸小于或等于100微米，（b）气泡尺寸的标准推导小于或等于60微米; （c）每100克巧克力的总气泡表面积为0.5-0.9米2，并且其中（ii）气泡均匀地分布在巧克力中，均匀度指数至少为0.8 。还描述了用于充气巧克力的过程。其包括：（I）在至少1000s -1的高剪切力下混合巧克力，所述巧克力在通气之前（标准条件下）的粘度为0.1-10Pa.s，任选地使用旋转混合器在速度从100到300转/分; 和（II）将惰性气体任选通过一个或多个喷嘴以2.4-12kg / min的流速在气体中分散到巧克力中。和/或2-30巴的气压; 生产本发明的微气泡巧克力。

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