COMPOSITION, METHOD AND USE Russian patent published in 2020 - IPC A23G1/52 

FIELD: food industry.

SUBSTANCE: proposed microporous chocolate material has plastic viscosity before aeration based on measurement results by method 46 ICA (2000) from 0.1 to 20 Pa·sec. Said composition has inert gas bubbles dispersed therein. At that, dispersed bubbles are characterized by average size of bubbles less than or equal to 100 mcm, mean-square deviation of bubbles size less than or equal to 60 mcm, total bubble surface area (TSA) of 0.5–1.10 m² per 100 g of porous chocolate material. Gas bubbles are uniformly distributed in porous chocolate material with uniformity index of at least 0.8. P—porosity of the porous chocolate material ranges from 10 to 19 %. Also disclosed are a method of producing microporous chocolate material, method for microaeration of chocolate material and application of microaeration of chocolate material for increase and/or reduction of organoleptical characteristics of chocolate.

EFFECT: invention is aimed at improvement of organoleptic characteristics of chocolate material, reduction of sugar capacity and simplification of production.

32 cl, 35 dwg, 2 tbl, 10 ex