| 摘要 |
1372315 Making edible capsules NESTLE SA 1 Dec 1971 [14 Jan 1971] 55686/71 Heading B5A [Also in Division A2] Edible capsules for use in confectionery comprise a continuous envelope of hydrophobic material enclosing a hydrophilic liquid, the hydrophobic material being composed of at least one fat, e.g. a vegetable fat such as a composition based on cocoa butter, and at least one plastifying agent, e.g. inositol-phosphatide. The enclosed liquid may be a syrup or a liqueur. The envelope may be coated with a thin, impermeable layer of an edible material, e.g. selected from fatty acids, alkanols, waxes, edible polymers, to prevent evaporation of the liquid filling. The capsules may be mixed with a chocolate mass before the latter is moulded into a confectionery article. Apparatus for making the capsules comprises a nozzle 11 to which the filling liquid is supplied by a variable speed pump 23, a concentric discharge tube 16 surrounding the nozzle and through which the encapsulating material is fed by a variable speed pump 24, a heating jacket surrounding this tube, and a rotary drum 2 cooled by refrigerant circulated by conduits 5, 6. Drops of filling liquid leaving the nozzle 11 are enclosed by encapsulating material flowing down the outside of the nozzle, and the encapsulation is completed by surface tension as the drops leave the nozzle. The drops are then cooled by contact with the drum 2 from which they are removed by a scraper (not shown) near the bottom of the drum. The nozzle and drum are enclosed in a chamber to which dry gas, e.g. air, is supplied by a conduit 7. |
