Spherical particle, and food suspensions and consumable masses having spherical particles

Abstract

Spherical particles, agglomerates of spherical particles, methods of producing spherical particles, food suspensions and consumable masses which have spherical particles, and food products which contain a food suspension and/or a consumable mass are disclosed. The particles contain a matrix material composed of an amorphously solidified biopolymer, preferably having a dextrose equivalent greater than 20 and having an equilibrium water content preferably less than 10 wt %. The solid particles and/or liquid and/or gas volumes are embedded in the matrix material. The food suspension contains a substantially homogeneous carrier material in which spherical particles are embedded. A consumable mass comprises an agglomerate of particles where some of the particles are spherical particles. Use of embedded cocoa particles reduces the roughness of the cocoa particles and a flow point white eliminating the need for emulsifiers. This allows up to a 50% reduction of the fat phase and production of a low-calorie chocolate product.

Claims

1. A spherical particle for producing a food product, wherein the particle comprises a matrix material of an amorphously solidified biopolymer, the matrix material has an equilibrium water content of less than 10% by weight, and at least one of the following constituents is embedded into the matrix material: a cocoa constituent, a milk constituent, and a fat, wherein the spherical particle is made by a process comprising the steps of: providing an aqueous biopolymer fluid phase by dissolving a biopolymer in an aqueous fluid phase; adding at least one of the following constituents: the cocoa constituent, the milk constituent, and the fat, to form a dispersion; carrying out a shaping and separating process on the dispersion by spray drying; and solidifying into spherical particles.

2. The spherical particle as claimed in claim 1, wherein the particle comprises the matrix material to an extent of at least 5% by volume and/or to an extent of at least 50% by weight.

3. The spherical particle as claimed in claim 1, wherein the particle has a diameter of less than 500 μm.

4. The spherical particle as claimed in claim 1, wherein the biopolymer has a water activity of less than 0.7.

5. The spherical particle as claimed in claim 1, wherein the matrix material has a density of between 0.1 and 2.5 g/cm.sup.3.

6. An agglomerate of spherical particles as claimed in claim 1.

7. The spherical particle as claimed in claim 1, wherein the particle comprises a matrix material of an amorphously solidified sugar.

8. A method of producing spherical particles as claimed in claim 1, comprising the following: (i) providing an aqueous biopolymer fluid phase; (ii) carrying out a shaping and separating process; and (iii) solidifying to spherical particles.

9. The method as claimed in claim 8, further comprising dissolving sugar constituents in an aqueous fluid phase.

10. The method as claimed in claim 8, further comprising adding solid particles and/or volumes of liquid and/or volumes of gas to the biopolymer fluid phase.

11. The method as claimed in claim 8, further comprising carrying out a spray drying on the aqueous phase or on a dispersion.

12. The method as claimed in claim 8, further comprising solidifying to spherical particles having an equilibrium water content of less than 10% by weight.

13. A food suspension, wherein the food suspension comprises a substantially homogeneous carrier material into which spherical particles and/or agglomerates of spherical particles are embedded, wherein the spherical particles comprise a matrix material of an amorphously solidified biopolymer.

14. The food suspension as claimed in claim 13, wherein the biopolymer has an equilibrium water content of less than 10% by weight.

15. The food suspension as claimed in claim 13, wherein at least 90% of a volume of all the spherical particles have a size smaller than 500 μm.

16. The food suspension as claimed in claim 13, wherein the carrier material comprises a fat mass which comprises triglycerides which are at least partially crystallized at 20° C.

17. A method for producing the food suspension as claimed in claim 13, comprising: (i) providing spherical particles and/or agglomerates of spherical particles; and (ii) suspending or mixing the spherical particles in a carrier material.

18. A food product comprising the food suspension as claimed in claim 13.

19. The food suspension as claimed in claim 13, wherein the spherical particles comprise a matrix material of a sugar.

20. The food suspension according to claim 13, wherein the equilibrium water content of the matrix material is less than 10% by weight, a cocoa constituent is embedded in the matrix material, the carrier material is a fat-continuous fluid which comprises a fat material, and at least 90% of a volume of all of the spherical particles have a size below 50 μm.

21. The food suspension according to claim 13, wherein a milk constituent namely a milk dried mass from partially or completely dehydrated whole milk, partially or fully skimmed milk, lactose-free or lactose-reduced milk, cream, partially or completely dehydrated cream, lactose-free or lactose-reduced cream, butter or milk fat, is embedded into the matrix material, and the particle comprises the matrix material to an extent of at least 50% by volume and/or to an extent of at least 50% by weight.

22. The food suspension according to claim 13, wherein the matrix material has an equilibrium water content of less than 10% by weight, and at least one of the following constituents is embedded into the matrix material of one of: a cocoa constituent, a milk constituent, and a fat, wherein the spherical particles are made by a process comprising the steps of: providing an aqueous biopolymer fluid phase by dissolving a biopolymer in an aqueous fluid phase; adding at least one of the following constituents: the cocoa constituent, the milk constituent, and the fat, to form a dispersion; carrying out a shaping and separating process on the dispersion by spray drying; and solidifying into spherical particles; or solid particles and/or volumes of liquid and/or volumes of gas are embedded into the matrix material, and the spherical particles are made by a process comprising the steps of: providing an aqueous biopolymer fluid phase by dissolving a biopolymer in an aqueous fluid phase; adding at least one of the following constituents: solid particles, volumes of liquid, and volumes of gas, to form a dispersion; carrying out a shaping and separating process on the dispersion by spray drying; and solidifying into spherical particles.

23. A consumable mass comprising an agglomerate of particles, wherein at least some of the particles are spherical particles having a matrix material of an amorphously solidified biopolymer and/or agglomerates of spherical particles.

24. The consumable mass as claimed in claim 23, wherein a further portion of the particles are fat particles.

25. The consumable mass as claimed in claim 23, wherein at least some of the particles are spherical particles which have a matrix material of a sugar.

26. The consumable mass according to claim 23, wherein the spherical particles comprise a matrix material of an amorphously solidified biopolymer, the matrix material has an equilibrium water content of less than 10% by weight, at least one of the following constituents is embedded into the matrix material of one of: a cocoa constituent, a milk constituent, and a fat, or solid particles and/or volumes of liquid and/or volumes of gas are embedded into the matrix material.

27. A method for producing the consumable mass as claimed in claim 23, comprising the following: (i) providing spherical particles having a matrix material of an amorphously solidified biopolymer and/or agglomerates of spherical particles; (ii) providing further particles; and (iii) agglomerating the spherical particles and the further particles.

28. The method as claimed in claim 27, wherein further particles are fat particles which are produced by a shaping and separation process.

29. The method as claimed in claim 27, further comprising agglomerating the spherical particles and the further particles under pressure and/or the action of temperature and/or with the addition of aqueous liquid and/or of oil and/or of emulsion.

30. A food product comprising the consumable mass as claimed in claim 23.

31. A food suspension which has solid particles suspended in a fatty phase, and which comprises to an extent of more than 90% constituents selected from the group consisting of cocoa butter, sugar and cocoa, wherein the consumable mass comprises less than 50% by volume of cocoa butter and the yield point (T.sub.0) at 40° C. is less than 10 Pa.

32. The food suspension as claimed in claim 31, wherein the fatty phase comprises less than 0.5% of emulsifier.

33. A spherical particle for producing a food product, wherein the particle comprises a matrix material of an amorphously solidified biopolymer, the matrix material has an equilibrium water content of less than 10% by weight, and solid particles and/or volumes of liquid and/or volumes of gas are embedded into the matrix material.

Description

BRIEF DESCRIPTION OF THE INVENTION

(1) The FIGS. show

(2) FIG. 1a a graph in which the influence of the content of dextrose DE43 in a dextrose DE43/sucrose mixture on the glass transition temperature is plotted as a function of the water content;

(3) FIG. 1b a graph in which the influence of the degree of polymerization of the dextrose on the glass transition temperature is plotted as a function of the water content;

(4) FIGS. 2a, 2b graphs in which the size distribution of two model systems are plotted;

(5) FIG. 3 a graph in which the viscosities and the shear stresses of food suspensions having spherical and singular particles are plotted as a function of the shear rate;

(6) FIG. 4 a graph in which the yield points of the food suspensions having spherical and angular particles are plotted as a function of the volume solids concentration with and without the emulsifier lecithin;

(7) FIG. 5a, 5b graphs in which the shear stresses of the food suspensions having spherical and angular particles with and without the emulsifiers lecithin and PGPR are plotted as a function of the shear rate;

(8) FIG. 6 a graph in which the shear stress functions of food suspensions having spherical composite particles and angular particles and having the emulsifier PGPR are shown in magnification;

(9) FIG. 7 an SEM (scanning electron microscope) photograph of spherical particles according to the invention;

(10) FIG. 8 an SEM (scanning electron microscope) photograph of angular particles such as are used in conventionally produced consumable masses.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

(11) For production by way of example of spherical particles according to the invention, a component mixture A is first prepared, namely sucrose, dextrose with DE43 and/or cocoa powder with various contents are mixed. The particular contents for the various examples are to be found in Table 1.

(12) The mixture is introduced into water, whereupon the sucrose and dextrose content, dissolves, so that a solids content of 0.4-0.65 is present, which corresponds to a weight content of 40-65%.

(13) The mixture is heated at 75-90° C. for 10-30 minutes, while stirring.

(14) Alternatively, the sugar can first be mixed in at temperatures of 50° C.-80° C., with intensive stirring, and dissolved with further stirring, in particular for 10-30 minutes. Further components can then be added. In an advantageous embodiment cocoa powder can be mixed in at temperatures of 20-50° C.

(15) At the same time a component mixture B is prepared. In the present example component mixture B comprises skimmed milk powder in various contents, suck as are likewise to be found in Table 1. Alternatively, other milk constituents can also be employed, such as e.g. whey protein isolate. Instead of milk constituents present in pulverulent form, these can also be used as components present as a liquid.

(16) About the same amount of water as contents A is added to component mixture B and the mixture is first preheated to 55-66° C. Mixtures A and B present in aqueous solutions are then combined, mixed further, subsequently spray dried and formed into spherical particles.

(17) TABLE-US-00001 TABLE 1 Example 1 Example 2 Example 3 Content Content Content Ingredients in wt. % in wt. % in wt. % A Sucrose 46.2 40.6 60 Dextrose D43 30.8 27.1 10 Cocoa powder 23.1 7.5 30 B Skimmed milk 0 24.8 0 powder

(18) For the examples investigated, the values which can be seen from Table 2 result for the glass temperature and the water content.

(19) TABLE-US-00002 TABLE 2 Example 1 Example 2 Example 3 Glass transition 70.9 55.6 52.9 temperature (T.sub.g in ° C.) Water content 1.2 2.2 2.9 (in wt. %)

(20) Due to the ingredients used, the spray-dried particles have a matrix material, here comprising sucrose and dextrose DE43, having a dextrose equivalent of greater than 43.

(21) When the particles are stored at a relative humidity of less than 0.33 at 25° C., no after-crystallization takes place during 48 h. The water content, which defines the water activity via the fugacity, is established with a saturated salt solution.

(22) The water content was determined by means of Karl Fischer titration. The apparatuses 784 KFP Tritrino and 703 Ti Stat from Metrohm AG were used here.

(23) For the analysis, the solvent (HYDRANAL® formamide, art. no. 34724-1L and methanol, art, no. 34741-2.5L-R in the ratio 1:1) was initially introduced and heated to 50° C. The analysis was carried out at 50° C. because the sugar dissolves more easily at this temperature.

(24) The measuring apparatus was calibrated by means of the HYDRANAL® water standard 10.0 (Sigma-Aldrich, art, no. 34849-80ML) according to instructions, HYDRANAL® Composite 5 (art, no. 34805-1L-R, Sigma Aldrich) was used as the titration solution.

(25) For the determination of the water content, the sample to be analyzed (150-250 mg) was weighed by means of an analytical balance (Mettler Toledo AE200) and dissolved in the formamide/methanol mixture which had been preheated to 50° C. After the sample bad dissolved completely, the titration was started and finally, after conversion of the volumetric result, the gravimetric water content (water content based on the moist sample) was determined.

(26) The glass transition temperature T.sub.g was determined in accordance with DIN 51007 by means of dynamic differential scanning calorimetry (DSC). The measurement was carried out with the apparatus DSC822e from Mettler-Toledo GmbH.

(27) 5 mg of the particular sample material were weighed in the sample container without compaction. Weighing was carried out using a Sartorius MC5 (serial number 40809390) balance. A 40 μl aluminum crucible from Mettler Toledo (article number 5119870) was used as the sample container. The crucible was closed and placed in the measuring cell.

(28) The measurement was carried out in ambient air, 10° C. was selected as the start temperature and the sample was heated at a heating rate of 10° C. per minute up to 170° C. The sample was then cooled again to 10° C. The start temperature was kept constant for five minutes.

(29) The evaluation was carried out by means of STARe software (SW 8.10, Mettler-Toledo GmbH). The integration limits were automatically specified here and the DIN middle point, which is defined as the point of intersection of a horizontal with the measurement curve at half the step height, was specified as the evaluation point.

(30) The step height is defined by the vertical distance between the two points of intersection of the mean tangents with the base lines of the measurement curve before and after the glass transition. The mean tangent is determined iteratively.

(31) The calibration was carried out with an indium sample. A base line construction was not necessary since an empty reference crucible was also measured.

(32) FIG. 1a shows the influence of the content of dextrose DS43, that is to say of dextrose having a dextrose equivalent of 43, in a dextrose/sucrose mixture on the glass transition temperature.

(33) The glass transition temperature T.sub.g in ° C. is plotted against the water content w (stated in percent by weight) for dextrose/sucrose mixtures having different contents of dextrose DE43, five curves being shown, representing the particular values for the content ratios 10:90, 20:80, 40:70, 50:60 and 50:50.

(34) The glass transition temperature falls with increasing water content. Nevertheless, the higher the content of dextrose DE43, the higher the glass transition temperature.

(35) In principle, the glass transition temperature for two-component systems is obtained from the Gordon-Taylor model in the following form:
T.sub.g=(x.sub.1T.sub.g,1+Kx.sub.2T.sub.g,2)/(x.sub.1+Kx.sub.2)
wherein
K=Δc.sub.p,w/c.sub.p,1

(36) Here, is the weight fraction of component i, T.sub.g,i is the glass transition temperature of components i in K, K is the Gordon-Taylor constant, Δc.sub.p,w is the change in thermal capacity at the glass transition of water in J k.sup.−1 K.sup.−1 and Δc.sub.p,i is the change in thermal capacity at the glass transition of component i.

(37) In the present case the measurement data were approximated by means of Gordon-Taylor curves.

(38) The measurement of the glass transition temperature T.sub.g was carried out by means of dynamic mechanical analysis (DMA) using a DMA Q800 (TA Instruments, USA) and the associated evaluation software Universal Analysis (SW 4.5A, TA Instruments, USA).

(39) The measurements were carried out in the penetration geometry by means of the “controlled force method”. The samples (120 mg, solid samples pressed to tablets with 5 kN) were introduced into a cylindrical depression (2.5 mm depth, 6 mm diameter). The sample was temperature-conditioned in the measuring apparatus before the measurement (5 minutes, −60° C.). The movable shaft (cylindrical tip, diameter 2.8 mm) of the penetration geometry pressed on the sample with a constant static force (5 N) throughout the entire duration of the measurement. The path of the movable shaft (sinking into the sample) was recorded here. A temperature ramp with a heating rate of 2° C. per minute was run until the shaft had reached the null position. With the aid of the temperature versus position curve, the onset temperature of glass transition was determined with the evaluation software. In the present case, for this the position curve was evaluated with a distance of 0.5° C. and the gradient determined. When the gradient exceeded the value of 10 μm/° C., the onset temperature was regarded as reached.

(40) FIG. 1b shows the influence of the degree of polymerization on the glass transition temperature. The glass transition temperature T.sub.g in ° C. is again plotted against the water content for dextrose/sucrose mixtures w (stated in percent by weight) with various dextrose contents and tor various dextroses.

(41) Curves 1 and 2 (broken line) each show the glass transition temperature for dextrose/sucrose mixtures in which the ratio of dextrose to sucrose is 50:50, curves 3 and 4 (solid line) show the glass transition temperature for dextrose/sucrose mixtures in which the ratio of dextrose to sucrose is 10:90.

(42) A dextrose having a dextrose equivalent of DE43 (curves 1 and 3, triangular symbols) and a dextrose having a dextrose equivalent of DE19 (curves 2 and 4, square symbols) were used respectively.

(43) It is confirmed in principle, analogously to FIG. 1a, that the glass transition temperature falls with increasing water content and is higher at a higher content of dextrose.

(44) The higher moreover the degree of polymerization (lower dextrose equivalent), the higher the glass transition temperature.

(45) Two model systems are drawn up for the comparative rheological investigations.

(46) They comprise, based on the total mass, a weight content of 50% of sugar (dextrose DF43 and sucrose in a ratio of 40:60), a weight content of 15% of cocoa (Gerkens cocoa with 10.5 wt. % of fat), a weight content of 34.5% of cocoa butter (Delphi, deodorized) in a weight content of 0.5% of soya lecithin (Lecico F600 IPM).

(47) For the first model system the cocoa and the sugar were spray dried together. Spherical particles result.

(48) For the preparation of the spray solution 15.5% by weight of cocoa powder, 23% by weight of sucrose, and 11.5% by weight of dextrose DE43 are dissolved in 50% by weight of water.

(49) Due to the ingredients used, the matrix material, here comprising sucrose and dextrose DE43, has a dextrose equivalent of greater than 43.

(50) The solution has a density of about 1,450 kg/m.sup.3 and a viscosity of about 250 mPa s at a shear rate of 34.6 s.sup.−1, such as is typically present on passing through the nozzle.

(51) The solution is processed in a spray dryer by means of a hot air stream, the volume flow of which is from 0.102 m.sup.3/s, at a fluid volume flow of 0.96 l/h. The temperature of the drying air is approx. 155-180° C. on entry into the spraying tower, approx. 115-130° C. in the middle of the spraying tower and is still about 70-85° C. on flowing out of the spray dryer (mixing with fresh air of 20° C.). The product is removed in a stable condition at temperatures below the glass transition temperature.

(52) The nozzle used is a two-component nozzle, in particular an Exmix two-component nozzle, having an inner opening for the fluid phase which has a diameter of 4 mm, and having a concentric annular opening for the spray gas phase. The length of the nozzle is 0.05 m.

(53) The speed of the atomizing air which flows through the annular opening at about 100° C. is about 140 m/s.

(54) The resulting spherical particles have a residual moisture content of 2.0-4.5% by weight.

(55) The particle size can be adjusted via the speed of the atomizing air, the viscosity of the solution, the diameter of the central nozzle opening and/or the diameter of the annular gap.

(56) For a second model system, the cocoa and the sugar are processed on a triple roll mill in the conventional manner. The particles formed are broken crystals having a facetted surface; in the following these are called “angular particles”. FIG. 8 shows the structure of angular particles such as are formed in the process of comminution in roll mills.

(57) FIGS. 2a and 2b show with the continuous lines in each case the size distributions of the spray-dried spherical particles.

(58) The broken lines in each case show the size distributions of the angular particles.

(59) FIG. 2a shows the number density distribution go against the particle size, while FIG. 2b shows the volume distribution q.sub.3 against the particle size.

(60) q.sub.0 and q.sub.3 values for a particular particle size x.sub.i are calculated according to
q.sub.0(x.sub.i)=n.sub.i/|(Δx.sub.iΣn.sub.i)
q.sub.3(x.sub.i)=v.sub.i/|(Δx.sub.iΣv.sub.i)
wherein n.sub.i is the number of particles in the diameter interval between x.sub.i−Δx.sub.i and x.sub.i and v.sub.i is the total volume of the particles in the diameter interval between x.sub.i−Δx.sub.i and x.sub.i.

(61) The particle size distributions were determined using laser diffraction spectroscopy. A Beckman Coulter LS13320 apparatus was used here.

(62) While the cocoa is embedded into spherical amorphous sugar shells in the spherical particles, the cocoa in the comparative mass is present as angular, non-enveloped particles. The smaller cocoa particles and the lack of sphericity of the angular sugar particles are responsible for a widening of the curve and the formation of a further peak in the volume size distribution of the angular particles in FIG. 2b.

(63) FIGS. 2a and 2b show that the two model systems are entirely comparable with respect, to the particle size distribution.

(64) The model systems differ in that the particles are on the one hand angular and on the other hand spherical.

(65) The angular and spherical particles are in each case suspended in cocoa butter.

(66) FIG. 3 shows with the aid of blank symbols the viscosity η of the cocoa butter suspensions in which on the one hand the angular particles (square symbols) and on the other hand the spherical particles (circular symbols) are suspended, as a function of the shear rate at a solids volume content of 0.55. The mass has a lecithin content of 0.5% by weight (based on the emulsifier phase and fatty phase). The measurements were carried out at a temperature of 40° C.

(67) The same figure shows the corresponding shear stress functions τ with correspondingly solid symbols.

(68) A lower viscosity/shear stress evidently results for the spherical particles over the entire shear rate range. At the same solids volume content a significantly more readily flowable model chocolate mass therefore results with spherical particles.

(69) This has a serious influence on the sensorial quality of the mass and on the processability of the mass.

(70) The shear stress functions can be approximated well according to the Windhab model and for an extrapolation in the direction of disappearing shear rates give the yield point τ.sub.0 as the limit value. This is a measure of the start of flow when the shear stress increases.

(71) If the yield point of the mass is too high, the mass can no longer be pumped or can still be pumped only with difficulty and can no longer be processed or can be processed only with a high expenditure of energy.

(72) FIG. 4 shows the yield points τ.sub.0 of the model systems as a function of the solids volume concentrations thereof.

(73) The square symbols here show the yield point for the model system having angular particles, the circular symbols the yield point for the model system the spherical particles, the blank symbols the values for the particular model system without addition of lecithin and the solid symbols the values for the particular system having a content of 0.5% by weight of lecithin (amount of emulsifier based on the amount of emulsifier and fatty phase).

(74) A significantly lower yield point results for the cocoa batter having the spherical particles over the entire range of the solids volume concentrations.

(75) If the logarithmic presentation is dispensed with, it is found that at solids volume contents of less than 50% the viscosities of the masses having angular and spherical particles are of a comparable order of magnitude. At higher solids volume concentrations, on the other hand, the viscosity of the suspension having angular sugar particles is considerably higher. That is to say, the steric close-range interactions dominate the particle structure influence on the rheological suspension properties.

(76) If a particular sensorial quality is required, and therefore a particular viscosity of the consumable mass, using spherical particles this can also be achieved with a higher volume content of the sugar particles. Less cocoa butter can thus be used, so that a lower-calorie product can be produced for the required sensorial quality.

(77) Thus, for example, the viscosity of a cocoa butter having angular particles at a solids volume content of 0.53 corresponds to the viscosity of a cocoa butter having spherical particles at a solids volume content of 0.68. The same viscosity can thus be achieved by using spherical particles with 15% by volume less fatty phase, which alone corresponds approximately to a calorie reduction of 24%.

(78) For the sensorial quality, the particle size moreover plays a role with respect to the roughness perceived. While spherical particles are perceived as indistinguishable over a wide size range, a significant perception threshold results for angular particles. For a good sensorial quality angular particles must therefore be worked for a sufficiently long time so that small particles, preferably having a diameter (volume-based, X90,3) of 90% of the volume of all the particles of less than 25 μm, are present.

(79) The spherical particles, in contrast, can also be used as larger particles, in particular having diameters (volume-based, X90,3) of up to 90% of the volume of all the particles of less than 30-45 μm, into which further substances can be embedded, which merely has an influence on the taste, but not on other parameters of sensorial quality, such as the granularity felt or the viscosity of the mass.

(80) FIG. 5a shows the shear stresses τ of the consumable masses having angular particles as a function of the shear rate, FIG. 5b shows the shear stresses τ of the consumable masses having spherical particles as a function of the shear rate.

(81) The circular symbols here show the values for the particular model systems without emulsifier, the square symbols the values for the particular model systems having a lecithin content of 0.5% by weight (amount of emulsifier based on the amount of the emulsifier phase and fatty phase) and the triangular symbols the values for the particular model systems having a PGPR (polyglycerol polyricinoleate) content of 0.5% by weight (amount of emulsifier based on the amount of the emulsifier phase and fatty phase).

(82) The solids volume content is 0.55, the temperature 40° C.

(83) On the one hand the values already shown in FIG. 3 for the model systems described above (square symbols) which have a lecithin content of 0.5% by weight (based on the emulsifier phase and fatty phase) are included here.

(84) On the other hand the shear stresses for corresponding systems having angular and spherical particles in which the addition of the emulsifier was dispensed with are shown (circular symbols).

(85) If the cocoa butter having the angular particles is first considered, the known effect of the emulsifier can be seen. From a certain solids volume concentration the addition leads to reduced shear stresses, that is to say to more flowable masses. In the case of the angular particles the lecithin acts as a type of spacer which reduces interlocking of the particles.

(86) In the case of the spherical particles the lecithin has a surprising reverse action. Without the lecithin the shear stresses are significantly reduced.

(87) The spherical particles thus react to addition of lecithin in precisely the opposite way compared with the angular particles.

(88) Moreover, the difference in the yield points compared with and without lecithin is significantly greater in the case of the spherical particles. The dependency of the yield points on the amount of emulsifier added is likewise more pronounced for spherical particles.

(89) Addition of the emulsifier PGPR (polyglycerol polyricinoleate) to systems having spherical particles in contrast lowers the yield point further to disappearance thereof when the emulsifier concentration is increased to 0.5% by weight (amount of emulsifier based on the amount of the emulsifier phase and fatty phase) (triangular symbols in FIG. 5b).

(90) FIG. 6 again shows the shear stress as a function of the shear rate for angular (square symbols) and spherical particles (circular symbols) at a solids volume content of 0.55 and with a PGPR concentration of 0.5% by weight (amount of emulsifier based on the amount of the emulsifier phase and fatty phase). It is clear that there is a considerable difference between the influence of the emulsifier PGPR on the shear stress of a food suspension having angular or spherical particles.

(91) For a food suspension in which spherical particle are suspended in a substantially homogeneous fluid phase, in particular a fat mass, this means that surface-active substances, that is say emulsifiers, which add on to the surfaces of the spherical particles, already have a decisive influence on the particle-particle interaction at small concentrations below a solids volume content of 0.5, which is partly the converse of the effects compared with suspensions having angular particles.

(92) A desired sensorial quality, in particular a viscosity, can be established in a targeted manner with the addition of a small amount of an emulsifier.

(93) For emulsifiers typical for chocolate surprisingly novel dependencies on the nature of the particle shape or particle surface have been found here, which can preferably be utilized in a targeted manner in order to optimize the flow properties of corresponding suspensions to the extent that with a minimal fluid phase, in particular fat, content and associated reduction in calories and costs, viscosities which are reduced by a maximum amount are to be achieved.

(94) If angular and spherical particles are present in the consumable mass, the particle-particle interaction and therefore flow properties, in particular the viscosity, can also be adjusted at the same time via the content of spherical particles and/or the nature and/or amount of the emulsifier.

(95) Thus independently of the base recipe, that is to say, for example, the amount of cocoa, sugar and/or fat mass, the flow properties can be influenced in a targeted manner.

(96) Preferably, a food product according to the invention comprising a consumable mass comprises more than 70% by weight, preferably more than 90% by weight, from (a) sugar/biopolymer (b) cocoa butter and/or (c) cocoa and/or (d) milk constituents, wherein spherical, amorphous composite particles are formed according to the invention from (a, c, d), having a volume content of cocoa butter as a fatty continuous phase of less than 50% by weight, preferably less than 30% by weight, still further preferably less than 25% by weight, and nevertheless has at 40° C. a yield point τ.sub.0 which is reduced by at least 50%, preferably 70%, further preferably 90% compared with a conventionally structured chocolate suspension of the same composition.

(97) The yield point and viscosity function are determined in accordance with OICCC (Office International du Cacao, du Chocolat et de la Confiserie) Standard Method 46 (2000) (e.g. described in A. Hess, Süsswaren 9/2001 or via: http://caobisco.eu/caobisco-choco-late-biscuits-confectionery-europe-page-44-Analytical-methods-.html) and approximated according to Windhab (J.-C. Eischen and E. J. Windhab; Applied Rheology 1/2, 2002, pp. 32-34).

(98) In the measurement, however, instead of the concentric cylinder geometry CC27 (Anton Paar GmbH, Germany) a vane geometry (ST22-4V-40, Anton Paar GmbH, Germany) with a sample volume of 40 ml is used. For the measurement, the measurement geometry is immersed completely in the sample (surface 10 mm below the sample limit). The measuring cylinder, of CC27 (measuring cell TEZ 150P-C) geometry was used as the sample vessel.

(99) An extended shear ramp was moreover run for the measurement: The sample (300 ml) was premixed beforehand in a mixing kneader (Ikavisc measuring kneader MKD 0.6-H60) for 20 min at 50 rpm and 40° C. and 40 ml was then filled into the measurement geometry, described above, of the rheometer (PHYSICA MCR 300, Modular Compact Rheometer, Anton Paar GmbH, Germany) and measured. An upwards ramp of 0.01 s.sup.−1 up to 250 s.sup.−1 was recorded here for 10 minutes at 40° C. (30 measurement points, logarithmic distribution). Subsequently to the upwards ramp, a downwards ramp was recorded likewise at 40° C. in the reverse direction (30 measurement points, 10 min).

(100) For the determination of the yield point, finally, with the evaluation software RheoPlus (Rheoplus/32 Multi3 V3.61) the downwards ramps was evaluated over the complete measurement range using the model IOCCC 2000 Windhab.

(101) FIG. 7 shows an SEM (scanning electron microscope) photograph of spherical particles according to the invention according to Example 1 as shown above.

(102) FIG. 8 shows the structure of angular particles such as may form, for example, in the process of comminution in roll mills. Since all the particles are passed through several pairs of rollers at a narrowing separation, all the particles which are larger than the smallest roller separation are necessarily broken. Angular, non-spherical particles must therefore be formed.

(103) In addition to this process, comminution in impact or jet mills (dry grinding) and stirred ball mills is also employed.

(104) In all the comminution processes which are conventionally employed (e.g. roller grinding, dry grinding in impact or shearing mills, stirred ball mills and ball mills) a reduction of the particle size starting from large solid particles, such as e.g. sugar crystals of 1-2 mm, to small particles in the region of 100 micrometers and below is carried out. Fragments which in the majority are not spherical, round shapes are necessarily formed in these processes. In particular in the size range between 5 μm and 100 μm this can be readily observed under a light microscope.