Process for the stabilization of cocoa butter and chocolate, a process for obtaining seed crystallization, crystallization seeds, stabilised products and uses

摘要

Process for the stabilization of cocoa butter and chocolate, a process for obtaining seed crystallization seed crystallization products 5 speeds and uses the present invention relates to a process for the stabilization of cocoa butter or fat equivalent to Cocoa butter by adding hardfats Abyssinian, palm, cotton and soybeans.As well as cocoa butter or fat equivalent stabilized by this process. 1. In addition, the present invention refers to the use of hardfats palm, soybeans, cotton, and Crambe in the crystallization of cocoa butter or fat equivalent, in the improvement or replacement of the tempering process.Objects of the present invention further consist of a production process of crystallization seeds and the seeds obtained by this process, chocolate 15 tempered, stabilisation of chocolates or similar products and uses of these objects.The process of stabilisation of cocoa butter or fat equivalent, proposed in the present invention allows improvement, reduction of time, or even to replace the conventional tempering process, crucial step for manufacturing chocolate and similar products 20.Cocoa butter or fat cocoa butter equivalents obtained through this process have higher stability, especially in regard to the cocoa butter that has a lower melting point. The technology proposal can be applied in the manufacturing process of chocolates. And similar products made with cocoa butter or 25 fat cocoa butter equivalents.