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The invention relates to a process for producing seed crystal suspensions based on melted fat. In particular, the invention describes a process for generating stable microdisperse cocoa butter crystal suspensions which have a high βVI modification share and using the seed suspensions in the seed cry

The invention relates to a process for producing seed crystal suspensions based on melted fat. In particular, the invention describes a process for generating stable microdisperse cocoa butter crystal suspensions which have a high βVI modification share and using the seed suspensions in the seed crystallization of fat-based suspensions containing disperse solid particles such as chocolate, chocolate-like masses, or the like. The invention also describes an apparatus for carrying out the process.

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1. A process for producing seed fat crystal suspensions based on melted fats, comprising the steps of:cold-spraying a melted fat to form fat crystals of unstable crystal modifications; subjecting the fat crystals to a multi-step thermal treatment that results in formation of fat crystals of stable c

1. A process for producing seed fat crystal suspensions based on melted fats, comprising the steps of:cold-spraying a melted fat to form fat crystals of unstable crystal modifications; subjecting the fat crystals to a multi-step thermal treatment that results in formation of fat crystals of stable crystal modifications with a high melting point; suspending thermally treated fat crystals in a crystal-free melted fat to form a fat crystal suspension; applying a thermal/mechanical stress to the fat crystal suspension in a shearing module to produce a seed fat crystal suspension with a desired amount of stable crystal modifications; and adding the seed fat crystal suspension to a precooked product mass flow in an amount of between 0.01% and 0.2% of the product mass by weight. 2. The process of claim 1, wherein the melted fat is cocoa butter, the stable crystal modifications with a high melting point are βVI-crystal modifications, and the product mass is chocolate or chocolate-like mass.3. The process of claim 2, wherein the amount of fat crystals with βVI-crystal modifications formed during the multi-step thermal treatment is equal to or greater than 10% of the total fat crystal by weight, and wherein the fat crystal suspension contains 1% or more thermally treated fat crystals by volume.4. The process of claim 3, wherein the thermal conditioned fat crystals are suspended in the crystal-free melted fat at a temperature of about 1° C.-2° C. below a melting enthalpy peak minimal temperature of the βVI-crystal modification to form the fat crystal suspension.5. The process of claim 2, wherein the cold-spraying is performed in a refrigerated space by the following steps:generating melted cocoa butter drops with a drop size distribution from 1 to 200 micrometers by atomization of melted cocoa butter having a temperature of 40° C. to 60° C.; and spraying the melted cocoa butter drops into a cold gas flow with a gas speed of 0.1-1 meter per second and a gas temperature of ?40° C. to 0° C. 6. The process of claim 1, wherein the multi-step thermal treatment comprises the steps of:storing the fat crystals at 12° C. for more than two days and; storing the fat crystals at 25° C. for more than 30 days, wherein the fat crystals are stored under conditions that prevent the formation of clumps of fat crystals. 7. The process of claim 2, wherein the thermally treated fat crystals are suspended in the crystal-free melted fat at a temperature of 26° C.-32.5° C.8. The process of claim 1, wherein the thermal/mechanical stress is applied to the fat crystal suspension homogeneously in the shearing module to reduce the average crystal size to smaller than 10 μm, and wherein the seed fat crystal suspension has a fat crystal content of 5% to 35% by volume.9. The process of claim 2, wherein the amount of fat crystals of stable βVI-crystal modifications formed during the multi-step thermal treatment is equal to or greater than 10% of the total fat crystal by weight,wherein the thermal/mechanical stress is applied to the fat crystal suspension at about 32° C. to 34°, and wherein the amount of fat crystals of stable βVI-crystal modifications in the seed fat crystal suspension is greater than 95% of the total fat crystal by weight. 10. A process for producing new seed fat crystal suspensions using a remnant of a seed fat crystal suspension, comprising the steps of:adding a melted fat to a remnant of a seed fat crystal suspension produced by the process of claim 1 to form a new fat crystal suspension; applying a thermal/mechanical stress with a constant temperature and stirring conditions to the new fat crystal suspension for less than 60 minutes to produce a new seed fat crystal suspension with a desired amount of stable crystal modifications; and adding the new seed fat crystal suspension to a precooled product mass flow in an amount of between 0.01% and 0.2% of the product mass by weight. 11. A process of producing a seed fat crystal suspension, comprising the steps of:applying a thermal/mechanical stress to a melted fat in a shearing module with a wall, a wall temperature between 10° C. and 25° C., and a dwelltime of greater than 150 seconds; continuously scraping off fat crystals formed on the wall; mixing the fat crystals with the melted fat until the formation of a seed fat crystal suspension with a desired amount of stable crystal modifications; and adding the seed fat crystal suspension to a precooled product mass flow in an amount of between 0.01% and 0.2% of the product mass by weight. 12. The process of claim 1, wherein the seed fat crystal suspension is added to the precooled product mass at a temperature between 32° C. and 35° C.13. The process of claim 1, wherein the seed fat crystal suspension is added continuously to the product mass by dosing and protective, microhomogeneous mixing in such a manner that a partial melting of seed fat crystals is avoided.14. A process of producing a seed fat crystal suspension, comprising the steps of:adding triglyceride mixtures to a melted fat to produce a fat crystal suspension; and applying a thermal/mechanical stress to the fat crystal suspension in a shearing module to produce a seed fat crystal suspension with a desired amount of stable crystal modifications.