CA2059829A1 - Procede pour modifier la structure cristalline de beurre de cacao et utilisation de celui-ci en chocolaterie - Google Patents
Procede pour modifier la structure cristalline de beurre de cacao et utilisation de celui-ci en chocolaterieInfo
- Publication number
- CA2059829A1 CA2059829A1 CA002059829A CA2059829A CA2059829A1 CA 2059829 A1 CA2059829 A1 CA 2059829A1 CA 002059829 A CA002059829 A CA 002059829A CA 2059829 A CA2059829 A CA 2059829A CA 2059829 A1 CA2059829 A1 CA 2059829A1
- Authority
- CA
- Canada
- Prior art keywords
- sos
- mass
- cocoa butter
- chocolate
- beta
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 229940110456 cocoa butter Drugs 0.000 title claims abstract description 43
- 235000019868 cocoa butter Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims description 30
- 230000008569 process Effects 0.000 title claims description 15
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 45
- 235000019219 chocolate Nutrition 0.000 claims abstract description 34
- 238000005496 tempering Methods 0.000 claims abstract description 7
- 150000003626 triacylglycerols Chemical class 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 13
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 230000008719 thickening Effects 0.000 claims description 7
- 244000052616 bacterial pathogen Species 0.000 claims description 6
- 239000013078 crystal Substances 0.000 claims description 6
- 238000002425 crystallisation Methods 0.000 claims description 6
- 230000008025 crystallization Effects 0.000 claims description 6
- 239000006185 dispersion Substances 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000010899 nucleation Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 3
- 238000010348 incorporation Methods 0.000 claims 2
- 238000004061 bleaching Methods 0.000 abstract description 3
- 238000013019 agitation Methods 0.000 description 10
- 238000001228 spectrum Methods 0.000 description 9
- 239000000843 powder Substances 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 238000003756 stirring Methods 0.000 description 4
- 239000010419 fine particle Substances 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000009331 sowing Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- RBLADLVPSYELCA-UHFFFAOYSA-N (Z)-Glycerol 1,3-dioctadecanoate 2-9-octadecenoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCC=CCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC RBLADLVPSYELCA-UHFFFAOYSA-N 0.000 description 1
- RBLADLVPSYELCA-IKPAITLHSA-N 1,3-bis(octadecanoyloxy)propan-2-yl (9z)-octadec-9-enoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC RBLADLVPSYELCA-IKPAITLHSA-N 0.000 description 1
- QXPXMOHHFYONAC-SGEDCAFJSA-N 1-(hexadecanoyloxy)-3-(octadecanoyloxy)propan-2-yl (9z)-octadec-9-enoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(COC(=O)CCCCCCCCCCCCCCC)OC(=O)CCCCCCC\C=C/CCCCCCCC QXPXMOHHFYONAC-SGEDCAFJSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000238876 Acari Species 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 238000002441 X-ray diffraction Methods 0.000 description 1
- 238000005276 aerator Methods 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000006253 efflorescence Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 125000005313 fatty acid group Chemical group 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001640 fractional crystallisation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000004900 laundering Methods 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000000634 powder X-ray diffraction Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000010408 sweeping Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/18—Apparatus for conditioning chocolate masses for moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH242/91A CH681846A5 (enExample) | 1991-01-25 | 1991-01-25 | |
| CH242/91-5 | 1991-01-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2059829A1 true CA2059829A1 (fr) | 1992-07-26 |
Family
ID=4182534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002059829A Abandoned CA2059829A1 (fr) | 1991-01-25 | 1992-01-22 | Procede pour modifier la structure cristalline de beurre de cacao et utilisation de celui-ci en chocolaterie |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0496310A1 (enExample) |
| CA (1) | CA2059829A1 (enExample) |
| CH (1) | CH681846A5 (enExample) |
| IL (1) | IL100496A (enExample) |
| ZA (1) | ZA92513B (enExample) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6610343B2 (en) | 1997-02-07 | 2003-08-26 | Cargill, Incorporated | Method for processing cocoa mass |
| US7201934B2 (en) | 2002-10-15 | 2007-04-10 | Cargill, Incorporated | Dispersible cocoa products |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6391356B1 (en) | 1997-01-11 | 2002-05-21 | Mars, Incorporated | Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same |
| GB2344988A (en) * | 1998-12-21 | 2000-06-28 | Nestle Sa | Processing of fats or fat containing foods |
| DE59904504D1 (de) | 1999-05-29 | 2003-04-10 | Inst Lebensmittelwissenschaft | Verfahren zur herstellung von fettschmelze basierten impfkristallsuspensionen |
| NL1012691C2 (nl) * | 1999-07-23 | 2001-01-24 | Stichting Tech Wetenschapp | Werkwijze voor het bereiden van chocolade. |
| WO2003063602A1 (en) * | 2002-01-30 | 2003-08-07 | Meiji Seika Kaisha, Ltd. | Oily cake excellent in heat-resistant shape retention and process for producing the same |
| EP1859686A1 (en) * | 2006-05-22 | 2007-11-28 | Puratos N.V. | Method to crystallize real chocolate in the form of stable Beta V polymorphic crystals |
| ES2464599T3 (es) | 2007-03-16 | 2014-06-03 | Cargill, Incorporated | Composición de chocolate mejorada |
| EP2868204B1 (en) * | 2012-06-27 | 2019-08-28 | The Nisshin OilliO Group, Ltd. | Method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating |
| JP5756074B2 (ja) * | 2012-11-02 | 2015-07-29 | 日清オイリオグループ株式会社 | 耐熱性チョコレート及び耐熱性チョコレートの製造方法 |
| BR112016013362A2 (pt) * | 2013-12-10 | 2017-08-08 | Aak Ab Publ | Gordura vegetal melhorada |
| KR102352611B1 (ko) * | 2013-12-27 | 2022-01-18 | 닛신 오일리오그룹 가부시키가이샤 | 함수형 내열성 초콜릿의 제조방법, 함수형 내열성 초콜릿, 함수 초콜릿 반죽의 점도 상승 억제방법, 및 함수형 내열성 초콜릿중의 당골격 형성방법 |
| MY163239A (en) * | 2014-09-24 | 2017-08-30 | The Nissan Oillio Group Ltd | Heat-resistant chocolate and method for manufacturing the same |
| AR104942A1 (es) * | 2015-06-10 | 2017-08-23 | Aak Ab | Un método para aumentar una posición del pico de fusión de endotermia de una grasa comestible |
| MX2017015976A (es) * | 2015-06-10 | 2018-07-06 | Aak Ab Publ | Proceso para producir un lodo de semilla y aparato correspondiente. |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2602877A1 (de) * | 1976-01-27 | 1977-07-28 | Domgraff Automation | Verfahren zum temperieren kakaobutterhaltiger schmelzmassen |
| CH658163A5 (fr) * | 1983-10-07 | 1986-10-31 | Nestle Sa | Procede de production de fractions comestibles de matieres grasses et leur utilisation. |
| US4910037A (en) * | 1987-05-29 | 1990-03-20 | Fuji Oil Company, Limited | Tempering accelerator and use thereof in chocolate |
-
1991
- 1991-01-25 CH CH242/91A patent/CH681846A5/fr not_active IP Right Cessation
- 1991-12-25 IL IL10049691A patent/IL100496A/en not_active IP Right Cessation
-
1992
- 1992-01-20 EP EP92100804A patent/EP0496310A1/fr not_active Withdrawn
- 1992-01-22 CA CA002059829A patent/CA2059829A1/fr not_active Abandoned
- 1992-01-24 ZA ZA92513A patent/ZA92513B/xx unknown
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6610343B2 (en) | 1997-02-07 | 2003-08-26 | Cargill, Incorporated | Method for processing cocoa mass |
| US7709041B2 (en) | 1997-02-07 | 2010-05-04 | Cargill, Incorporated | Low-fat cocoa powder |
| US7201934B2 (en) | 2002-10-15 | 2007-04-10 | Cargill, Incorporated | Dispersible cocoa products |
Also Published As
| Publication number | Publication date |
|---|---|
| IL100496A (en) | 1995-03-30 |
| EP0496310A1 (fr) | 1992-07-29 |
| IL100496A0 (en) | 1992-09-06 |
| ZA92513B (en) | 1992-11-25 |
| CH681846A5 (enExample) | 1993-06-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |