Water expelled from cocoa or chocolate butter by introduction of steam to mixer vessel with internal baffles

摘要

In a process to upgrade cocoa or chocolate viscous fats, the fats are discharged into a static mixer container with interior baffles and fittings through which steam or a mixture of gases is introduced and admixed. The cocoa or chocolate upper surface continually reforms, while volatile components escape and moisture is expelled with the steam. The steam motion within the mixer-container causes repeated impingement of the chocolate droplets against the interior fittings. The ratio of the steam volumetric flow through the mixer and viscous ingredients are preferably 20:1 at a temperature of preferably 60-140 deg C. The steam is introduced at a pressure of preferably 1-25 bar. Escaping steam is discharged. following its transportation through the mixer, the viscous ingredients are returned to the same mixer for repeat treatment, or through a series of mixers in series or parallel. An Independent claim is also included for a commensurate assembly.