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发明公开
CN108471767A 用于制备种子悬浮液的方法 无效 - 撤回

用于制备种子悬浮液的方法
摘要：
本发明公开一种用于制备种子悬浮液(SSP)的方法，该方法包括以下步骤：提供熔融的可食用脂肪(EDF)，将所述可食用脂肪(EDF)馈送通过处理区(PZ)，以及通过使所述可食用脂肪(EDF)在所述处理区(PZ)中经受低于30摄氏度的冷却温度(CT)以及使所述可食用脂肪(EDF)在所述处理区(PZ)中经受剪切应力，而在所述处理区(PZ)中执行结晶步骤以获得所述种子悬浮液(SSP)，其中所述可食用脂肪(EDF)包含量为20重量％至99重量％的SatOSat-甘油三酯。此外，公开一种制备热稳定巧克力、种子悬浮液、糖果产品的方法和种子悬浮液装置。
摘要（英）：

A method for producing a seed suspension (SSP) is disclosed, the method comprising the steps of: -providing an edible fat (EDF) being melted, - feeding said edible fat (EDF) through a processing zone (PZ), and -performing a crystallization step in said processing zone (PZ) to obtain said seed suspension (SSP) by -subjecting said edible fat (EDF) to a cooling temperature (CT) below 30 degrees Celsius in said processing zone (PZ), and - subjecting said edible fat (EDF) to shear stress in said processing zone (PZ), wherein the edible fat (EDF) comprises SatOSat-triglycerides in an amount of 20 99% by weight. Also, a method of producing a heat stable chocolate, a seed suspension, a confectionary product, and a seed suspension apparatus is disclosed.

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