NOVELTY – Stabilizing cocoa butter involves melting cocoa butter at 80-100 degrees C. The melted cocoa butter is added to 1-3% hard fat selected from palm, cottonseed, soybean or Crambe. The mixture is stirred at 100 degrees C for 20 minutes. USE – Method for stabilizing cocoa butter used in food industry (claimed). ADVANTAGE – The method enables to stabilize cocoa butter in cost-effective manner that has low temperature sensitivity and high quality. DETAILED DESCRIPTION – INDEPENDENT CLAIMS are included for: (1) a method for obtaining seeds of crystallization by spray-freezing technique, which involves heating hard fat to 60-150 degrees C and solidifying lipid material at (-20)-40 degrees C, where pressure is 0.1-10 kilogram-force/centimeter square and atomizer diameter is 0.1-3.0mm; and (2) a method for stabilizing cocoa butter or fats of chocolate, which involves heating chocolate to 35-60 degrees C, adding 1-5% hard fat obtained by grinding or spray-freezing, stirring until mixture is completely homogenizes, cooling the mixture to 25-31 degrees C at a rate of 1-4 degrees C/minute for 20 minutes, increasing temperature of chocolate to 28-33 degrees C for 10 minutes.

Main Application Field

D13 (Other foodstuffs and treatment – including preservation of food, milk, milk products, butter substitutes, edible oils and fats, non-alcoholic beverages, artificial sweeteners, food additives and animal feed (A23B-L).)

INVENTORS:

{food_inventors}

636_HIDROGENADOS

Patent number: BR102012024791-A2

PATENT STATUS:

For information contact Inova Unicamp

FOR ADDITIONAL INFORMATION:

parcerias@inova.unicamp.br

+55 (19) 3521-5207 / 2607

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