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Units factory equivalents, Enhancers and Substitutes for Cocoa Butter

Units factory equivalents, Enhancers and Substitutes for Cocoa Butter

Microbial lipases triacylglycerol acyl-hydrolases, EC 3. They are currently given much attention with the rapid development of enzyme technology. The chemo-, regio- and enantio-specific characteristics of lipase tends to be a focus research area for scientists and industrialists. Compared to plants and animals, microorganisms have been found to produce high yields of lipases. This review describes various industrial applications of microbial lipases in the area of food industry, oil and fat industry, detergent industry, pulp and paper industry, leather industry, textile industry, in organic synthesis, production of cosmetics and biodiesel production.

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Content:

CFR - Code of Federal Regulations Title 21

VIDEO ON THE TOPIC: Palm Oil Product: The Making of Palm-based Chocolate

Effective date : The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field.

The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.

The present invention relates to the solidification or crystallization of fats and fat-containing foods, using a magnetic field. Fats are widely used in solid or crystalline form in food products. The properties of the foodstuff depends, in part, on which form of fat is solidified or crystallized.

Certain fats are polymorphic, i. For example, cocoa butter is polymorphic and six crystal forms have been described See Talbot in Industrial Chocolate Manufacture and Use Ed.

Beckett , , Chapter Form V is desirable for processed chocolate since this form of cocoa butter gives chocolate snap, texture and gloss. With time, however, form V converts to form VI, which is responsible for the white sheen which may appear on chocolate known as bloom. The method involves adding a seeding agent to molten chocolate and, according to one embodiment, this seeding agent can contain significant amounts of the form VI polymorph on an industrial scale and most of the industry use continuous scraped surface heat exchangers See Nelson in Industrial Chocolate Manufacture and Use Ed.

Beckett , , Chapter 12 , which machines are relatively complex and require critical temperature control processing of fats and fat-containing foods.

Thus, there is a need for improved processing of fats for use in chocolate products. The present invention provides a process for controlling the solidification or crystallization of a fat which comprises applying a magnetic field to the fat at a field strength that is sufficient to promote solidification or crystallization of that fat.

The magnetic field, of the present invention, has a strength of between and Gauss and is produced by a permanent magnet, an electromagnet, or is a radio frequency generated or pulsed magnetic field. It may be applied to the fat or a fat containing food during solidification or crystallization or, instead, may be applied prior to the completion of crystallization when the fat is partially set or is liquid. Advantages of the present invention include increasing the rate of setting time of the fat and increasing the shelf life of the fat or a fat containing food.

Additionally, the process of the present invention produces the fat in one or more stable forms. The present invention is also provides a process for directly producing cocoa butter in form V or form VI which comprises applying a magnetic field to a liquid phase of cocoa butter at a field strength sufficient to produce form V or form VI cocoa butter. The magnetic field may be applied to partially set cocoa butter prior to completion of crystallization or instead may be applied to the cocoa butter during solidification or crystallization of liquid cocoa butter.

The cocoa butter of the present invention may be included in a chocolate and the process of applying the magnetic field to the cocoa butter increases the shelf life of the cocoa containing product, i. Thus, the present invention discloses a cocoa butter containing product in solid form wherein the cocoa butter is formed directly from a liquid phase in crystal form VI without passing through another crystal form. The present invention is also directed to a method for reducing bloom on chocolate products which comprises converting at least a portion of form V cocoa butter in the chocolate to form VI cocoa butter during production of the chocolate so that bloom resulting from the conversion of form V cocoa butter to form VI cocoa butter in the chocolate after production is reduced.

Further information on these features of the invention can be found in the drawings wherein: []. According to a preferred embodiment of the invention, the present process can be applied to the crystallization of cocoa butter as an ingredient of such foods as chocolate.

As already noted above, cocoa butter is polymorphic and form V converts with time to form VI. It had not previously been thought possible to produce form VI directly by crystallization of liquid cocoa butter or a cocoa butter containing product such as chocolate See Talbot, Physio-Chemical Aspects of Food Processing, , page but this has now been found to be possible by the application of certain types of magnetic fields to the cocoa butter before or during crystallization.

Use of magnetic fields to influence crystallization enables greater control to be exercised over the crystallization process. Much space is taken up in chocolate factories by cooling tunnels or multi-tier coolers in which the chocolate sets See Nelson in Industrial Chocolate Manufacture and Use Ed.

Beckett , , Chapter 13 and the expense of this space eliminated if the chocolate could be made to set more rapidly. It has been found according to the present invention that the application of certain magnetic fields can, depending on the type and direction and field strength of the magnetic field, significantly increase the rate of setting of cocoa butter. The magnetic field according to the invention can be applied in any desired manner including permanent magnets, any type of electromagnet such as pulsed electromagnets and DC electromagnets and radio frequency generated magnetic fields.

The magnetic field can be applied to the fat or fat-containing food, for example, by the field surrounding the fat or fat-containing food during solidification or crystallization. Alternatively, the magnetic field can be used to treat the liquid or partially set fat or fat-containing food prior to completion of crystallization.

The optimum field strength for any particular effect and the manner in which the magnetic field should be applied can be determined in any given case by routine experimentation. The effect of different types of magnetic fields is discussed in more detail in the examples provided herein. As indicated above, it is surprising that magnetic fields exert an effect on crystallization of fats.

Without wishing to be bound by any theory as to how this effect is achieved, some literature exists on a phenomenon known as thermodielectric effect, first documented in Costa Ribeiro, Acad, Bras, Sci. Costa Ribeiro discovered that electric charges are always produced at an interface between a solid and a liquid and may be observed when a phase change is occurring.

In addition, charge transfer is produced in other changes of physical state when one phase is a solid. Charge separation and migration is known to occur in a solution of camphor in CCl4 Evans, J. Faraday Trans I, 80, In the presence of a non-uniform electric field the charges are forced to the surface of the solution.

As the field is increased, a force is exerted on the surface of the liquid. If the field is strong enough, surface disruption takes place and spikes appear and a nucleation center is formed.

As the field is further increased the spike grows into a plate-like crystal. Similarly, ice nucleation is known to be influenced by non-uniform electric fields. This is the inverse of the thermodielectric effect. Similar effects occur using magnetic fields since the magnetic and electric properties of molecules are analogous. Molecules subjected to applied electric or magnetic fields will experience induced dipole moments or magnetic moments respectively.

Phase changes produced by nonhomogenous electric and magnetic fields are known as the Evans effects, and Group theoretical statistical mechanics were carried out Evans, Mat. The electric and magnetic Evans effects depend on the different symmetries on the liquid and crystalline sides of the interface. If there is no symmetry difference, there is no effect. The interface between environments of different point group symmetry is in general forced into that of a lesser symmetry.

Thus, a crystal grows into a liquid, a crystal into a gas, etc. The relevant consideration is the point group of the environment on either side of the interface, not the point group of the molecules themselves. In consequence, electric and magnetic Evans effects are expected in molecular solutions, suspensions, colloids, aggregates, etc. The mechanism proposed accounts for the fact that the field gradients produce linear force through interaction with the appropriate molecular multipole moment.

The point group analysis can be extended straightforwardly to interactions of electromagnetic fields with environments either side of the interface.

The torque stirrer used was a Heidolph RZR electronic torque stirrer and PC interface unit with speed set by a 2. Part 1 []. The apparatus illustrated in FIG. The power pack set to 2. The torque was measured through the signal datalogger and interface unit via the voltage output from the torque stirrer. The datalogger equipment recorded torque measurements every 60 seconds while incubator A was set to run through the following cycle: []. The time taken to reach maximum torque during this period was recorded and noted.

Following removal of the set cocoa butter from the test tube, visual texture and surface features of the cocoa butter were noted. Powder XRD was carried out on the resulting cocoa butter sample. The same procedure as Example 1 was carried out with the addition of permanent magnets arrangement and field strengths are illustrated in FIG. Stirring and torque measurements were carried out as before. Visual texture and surface features were noted, and Powder XRD was carried out on the resulting cocoa butter sample.

The same procedure as Example 1 was carried out with the addition of a DC electromagnet set to operate at 12V and illustrated below in FIG. Stirring and torque measurements were monitored and visual texture and surface features of the cocoa butter were recorded.

Powder XRD was applied to the resulting cocoa butter sample. Stirring and torque measurements were monitored and visual texture and surface features were recorded. The same procedure as Example 1 was carried out with the addition of a pulsed magnetic field see FIG. Part 2 []. Cocoa butter in a sealed 2.

The molten cocoa butter was syphoned through lm length of 4mm diameter silicon tubing at 0. The silicon tubing passes through the center of the permanent magnets illustrated in FIG. Test-tube B was exchanged with test-tube A and vice-versa, and the syphoning process repeated. This process was repeated once more resulting in the cocoa butter having passed 3 times through the permanent field.

The test-tube containing the cocoa butter then undergoes the same procedure described in Example 1. Visual texture and surface features of the resulting cocoa butter were noted and Powder XRD was carried out on the sample.

The same procedure as Example 6 was carried out with the DC electromagnet in place of the permanent magnets illustrated in FIG. Visual texture and surface features of the cocoa butter were recorded. The same procedure as Example 6 was carried out with the AC electromagnet in place of the permanent magnets as illustrated in FIG.

The same procedure as Example 6 was carried out with the silicon tube passing through the center of pulsed magnet as illustrated in FIG. The types, field strengths and geometries of the magnets used in the examples are summarized in Table 2 below.

These examples demonstrate that applied fields enhance the crystallization of cocoa butter. The system illustrated in FIG. These conditions produced cocoa butter in Form V polymorph. The torque stirrer is set to stir at constant speed applied using a voltage of 2. The incubator runs through a 24 hour temperature cycle in order to induce cocoa butter crystallization. Therefore, as crystallization commences, the viscosity of the molten cocoa butter increases and the torque required by the stirrer to stir the cocoa butter at the same speed increases, i.

Several variations in temperature were applied to the cocoa butter samples during crystallization and the regime employed in this study was suitable to obtain Form V cocoa butter.

Stirring is a vital part of this process since application of a shear force breaks up the cocoa butter seed crystals and increases their number within the molten cocoa butter thus aiding crystallization.

This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only.

Metrics details. Recent trends in bioprocessing have underlined the significance of lignocellulosic biomass conversions for biofuel production. However, these oleaginous systems cannot compete with the commercial volumes of vegetable oils in terms of overall oil yields and productivities. One of the significant challenges in the commercial exploitation of these microbial oils lies in the inefficient recovery of the produced oil. This issue has been addressed using highly selective oil capturing agents OCA , which allow a concomitant microbial oil production and in situ oil recovery process. Adsorbent-based oil capturing agents were employed for simultaneous in situ oil recovery in the fermentative production broths.

Cocoa and Chocolate in Human Health and Disease

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US6610343B2 - Method for processing cocoa mass - Google Patents

Recipe Card. Knife and Sharpening Steel Hardness. Published on August 31, at AM. One thing I've noticed with chocolate chip cookie recipes is that sometimes it doesn't specify the size of egg. If your cookie recipe or any recipe for that matter doesn't specify a size, assume Large. Using Extra Large or Jumbo can throw off your ingredient ratio completely and you can end up with pancakes.

SEE VIDEO BY TOPIC: Chance The Rapper - Cocoa Butter Kisses (feat. Vic Mensa and Twista)
This will cover your weekly deliveries from the following Monday through to Saturday. The price can change from week to week depending on what promotions are running and the current price of each item.

Papain, found abundantly in MGPP, acts as a powerful mucus and pus solvent. This relative of the onion offers a pungent, savory flavor that works well in everything from stews to pickles. A patch test is highly recommended before first use of papaya in the case of sensitive skin. How Many Grams of Kratom to Take? The Kratom herb can either act as a stimulant or as a sedative depending on the dosage you use. Instant free online tool for pound to kilogram conversion or vice versa. Plants infected with powdery mildew look as if they have been dusted with flour. But I know it'd just be a matter of time before I file a form 1, and convert it to use those mini-shot shells.

Carob Molasses

Cocoa contains more phenolic antioxidants than most foods. Flavonoids, including catechin, epicatechin, and procyanidins predominate in antioxidant activity. The epicatechin content of cocoa is primarily responsible for its favorable impact on vascular endothelium via its effect on both acute and chronic upregulation of nitric oxide production.

Convert different syrup types between volume and weight measuring units to equivalent unit amounts. Further, the chromium in molasses may reduce the risks of your dog acquiring diabetes.

Deciding what foods to buy was simpler when most food came from farms. Now, factory-made foods have made chemical additives a significant part of our diet. And don't forget to cut back on sugar and salt, which cause more harm than all the other additives combined. See our Overview of Food Additives Infographic to learn more. Learn more here. Artificial sweetener: "Diet," "no sugar added," "sugar-free," and other products, including soft drinks, drink mixes, baked goods, gelatin desserts, frozen desserts, yogurt, candy, chewing gum, packaged tabletop sweeteners. This artificial sweetener is widely used around the world. It is about times sweeter than sugar. In July , the FDA allowed this chemical in soft drinks, thereby greatly increasing its use and consumer exposure. It is often used together with sucralose or aspartame. The safety tests of ace-K were conducted in the s and were of mediocre quality.

§ Cocoa butter substitute from coconut oil, palm kernel oil, or both oils. of the additive expressed in hydrogen peroxide equivalents per grams. good manufacturing practice as a sweetening agent and a flavor enhancer in foods an anhydrous basis not more than ethoxy groups per anhydroglucose unit.

Bumper Box of Broken Biscuits, 1.3kg

Abstract The purpose of this research was to produce cocoa butter equivalent from the blend of mango seed almond fat MAF from Keaw variety mango kernels and palm oil mid-fraction POMF. Fatty acid composition was determined by Gas ChromatographyFlame Ionization Detector GC-FID and the results showed that all seven blends had palmitic acid, stearic acid and oleic acid as the main fatty acid components similar to cocoa butter, however with varying amounts. Cocoa butter CB is the fat extracted from the Theobroma cacao seeds [1, 2] that is commonly used as an ingredient in several confectionery products, especially in chocolate due to its specific properties. CB is one of the most expensive vegetable fats consisting mainly of palmitic acid C16 , stearic acid C and oleic acid C and a trace amount of lauric acid C12 and myristic acid C14 [3, 4]. As only a few countries cultivate cocoa, supply of CB can be unstable [5, 6], so industries have tried to look for alternative vegetable fats that have chemical and physical properties similar to CB but are cheaper. They are vegetable fats which have chemical and physical properties similar to cocoa butter [7]. They can be added to cocoa butter in any proportion without causing significant softening or hardening effects [1]. Similar to CB, the majority of fatty acids contained in CBEs are palmitic acid, stearic acid and oleic acid. Mangoes Mangifera indica L. Particularly the Keaw variety which has been used as raw material for many canned fruit products.

Microbial Lipases and Their Industrial Applications: Review

Shellac is a resin secreted by the female lac bug on trees in the forests of India and Thailand. It is processed and sold as dry flakes pictured and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer , sanding sealant , tannin -blocker, odour -blocker, stain , and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the s and s.

Nestle Toll House Chocolate Chip Cookies

Fats in Food Products pp Cite as. Fractionation is a thermomechanical process which eventually leads to two new products, an olein and a stearin. The olein can be used in further fractionations. Three types of fractionation systems are available, dry, solvent and detergent.

Fat Products Using Fractionation and Hydrogenation

Effective date : The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field.

Conversion Of Papaya To Powdery Form

This Application is a Continuation of Ser. The present invention relates to processing of cocoa. It particularly concerns processing cocoa mass to generate separated cocoa powder and cocoa butter, both at desirable quality levels and in desirable yields.

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