POROUS CHOCOLATE MATERIAL Russian patent published in 2020 - IPC A23G1/52 

FIELD: food industry.

SUBSTANCE: invention relates to chocolate confectionary compositions containing gas bubbles. Porous chocolate material with plastic viscosity before aeration, which according to measurement results by method 46 ICA (2000) ranges from 0.1 to 20 Pa⋅s, where composition has inert gas bubbles dispersed therein, wherein the dispersed bubbles are characterized by the following parameters: (a) the average size of the bubbles is less than or equal to 100 mcm; (b) mean-square deviation of bubble size is less than or equal to 60 mcm; (c) total bubble surface area (TSA) ranges from 0.5 to 1.2 m² per 100 g of porous chocolate material. Parameters (a) and (b) are determined by X-ray tomography and/or confocal laser scanning microscopy (CLSM). Gas bubbles are uniformly distributed in porous chocolate material with uniformity index of at least 0.8. Disclosed is a confectionary product containing a porous chocolate material.

EFFECT: invention enables to obtain a finished product with stable and homogeneous microaeration.

19 cl, 11 dwg, 2 tbl, 6 ex