| abstract |
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. |