Abstract: A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

Abstract: The inventive method uses the ultrasound Doppler method (UVP) in order to determine a local velocity profile perpendicular to a line for a fluid which flows through said line, carrying suspended or emulsified particles. The wall shear stress of said fluid is measured locally within the range of said local velocity profile. Specific rheological parameters of the flowing fluid thus examined, e.g. viscosity function (shear viscosity), flow limit etc., can be determined from the local velocity profile and the local wall shear stress associated therewith. A suitable model is adapted by iteratively adapting a model-based theoretic velocity profile to a measured velocity profile.

Abstract: A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

Abstract: The invention relates to a process wherein a composition comprising a dispersed phase is subjected to a specific flow regime in combination with a deformation and a fixation treatment, which leads to products whose properties can be carefully controlled.

Abstract: A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.