Puratos Nv

Puratos Naamloze Vennootschap

Yves Kegelaers

Christophe Blecker

Sabine Danthine

Prudent Placide Anihouvi

Pierre Descamps

Anne Dombree

The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention.

Emulsion whippable at room-temperature

The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of: (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of an oil and/or fat having a Solid Fat Content higher than 2% when measured at 30&#xb0; C. with IUPAC method 2.150 a, and having a Trans Fatty Acid Content below 4%, preferably below 2%, (b) Feeding this mixture in molten state to a scraped surface heat exchanger, wherein the temperature of the scraped surface is below +10&#xb0; C., advantageously is below 0&#xb0; C., (c) Crystallization and stabilization of said melt with the aid of said scraped surface heat exchanger, (d) Optionally, extrusion of the thus chilled mixture in block shape. This method advantageously allows the preparation of trans-free chocolate fillings, advantageously without the need of specialty products. The invention further relates to the prepared chocolate fillings and their applications in the chocolate industry.

Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content

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Brussels, Belgium

Yves Kegelaers