DE1492932A1 - Process for the production of cocoa butter substitutes and for the production of chocolate - Google Patents

Description

H4 98 958.9 θ "* - ··« - "«

N.Y. Twlnoon. Koog-ZaandlJkj »Lederlande

Process for the production of Xakaobutterereatz as well sur production of chocolate

The founding concerns the consultation of a cocoa butter council, which apart from Oeaoheaok, Oeruoh and color cocoa butter is gleleh or nahesu gleioh. The Blgensohaften this Brestsea are so «ei ·, as desired, full * permanently or almost completely in the orensen of the There are deviations from these properties in cocoa butter

Am oeaisoh of the cocoa butter advice of the source old Cocoa butter in any ratio has properties which, as mentioned, completely or almost completely like those of the frying pan and those of cocoa butter lie «which means dad's cocoa butter Lots of Braatses sugosetst can be «whereby the Blgensohaften of the Oealohes unchanged to those of cocoa butter stay.

Cocoa butter is one of the naturally occurring fats a special position because it is stuck at 71 ° C and it is hard, as a result it doesn’t feel fat,

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Nevertheless, under body temperature, it is smooth and complete melts. Because of this sonic behavior, which is an exceptional course for fats, ”she leloht in mouth. It is due to these unusual properties that cocoa butter is extremely good for making of chocolate. Because of this and in view of the comparatively low production of cocoa butter, this is the case compared bit to other fats leeer expensive. Deher will Cocoa butter since long goose or partly by cheaper Replaced fats, and attempts are constantly being made to find the latter do improve.

"First of all, naturally occurring fats such as palm oil,

Palaikernfett, Shea butter (Shea butter). Mow rahfett (Mowrah fat), Borneo tallow (Borneo tallow) used for this purpose. Borneo algae is one of these fats Cocoa buttar substitute because its properties are almost the same as those of cocoa butter. Palekemfett has one Melting point similar to that of cocoa butter; it owns However, a high content of lauric acid esters, which In the Cocoa butter not present »ind.AuSerdee has one low iodine meal. The other fats are at internal temperature Oils have some solid content. The iodine meal is high, higher than 50 for PaIeUl, higher than 60 for the other fats.

These fats can nlt have these properties

Auana cream from Borneo algae added only 1 to 2Jf to cocoa butter if deviating properties are to be avoided.

After that, many attempts have been made untouched, un To obtain a fat with better properties, which could be added to cocoa butter in larger quantities. the

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the main methods of making these fats

a) Partial use of oils - Never peanut oil, coconut oil, WaIUl.

b) Blaidiniaierung of fats such as palm oil with, for example Selenium as a catalyst.

o) Transesterification of fats with or without subsequent crystallization from solvents.

d) Fractional crystallization of fats from solvents.

For the methods mentioned under a), b) and c), the fats were modified in such a way that, although all of them were manohmal Had a melting point, an iodine steel or a saponification number, which was roughly equal to that of cocoa butter «the addition of increasing amounts to cocoa butter up to a maximum increasing deviation of the solidification »- and Sohmel indicators · properties of cocoa butter. Therefore blaher could only Small amounts of these fats are added if the properties differ from those of cocoa butter should be avoided.

The cocoa butter razor, the naoh in the German Patent application DAS 1 030 668 a vegetable fat, such as palm oil, was fractionated through Crystallization is obtained, there is more than 705 * from dipalmitic acid oleic acid triglycerides. That makes sioh from the Fettalureanalyae of this substitute, the one A content of PalmitlneKure of about # 55 and a content of Stearic acid of about 73 *, as well as from the work of T.P. Hilditch and L. Maddlson in J.Soo.Chem.Xnd. 67-71 (1940), Table II on page 68, after which fractional crystallization of PaIaUl did the same

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A product with the same iodine number is never paid for in the above-mentioned German patent application as cheese butterer substitute. In dleaer fractionation of palm oil fraction beateht 60.1 * ouch PalmltlneKure and au 5, y ouch stearic acid, wlhrend the Oehalt to DlpalmitlnsMure-oleinalure-trlglyoenden about 80J <is how eloh seen from Table III on page 69th However, the fraction which should serve as cocoa butter sera has a lower dilatation at 20 ° than cocoa butter (that is, it is less hard), while the dilations such as 500 and 500 at a temperature 3 ° lower than that of cocoa * W butter can be achieved. In addition, the properties are iron

Mixing the substitute with cocoa butter is not acceptable among all Circumstances between those of de Brest and those of cocoa butter (Figure 1). The solidification curves of cocoa butter and dea sue PsIm (Jl received replacements in Figure 2 shown.

During the production of a · Xaksobuttereraatae · from pork fat according to the German patent application DAS 1 030 159 «ix * through fractionated crystal lestion sue pork fat sin « obtained monounsaturated oil fraction, dia ala Cocoa butter «restss, and according to Table 89 A Page 320 of the book by T.P. Hildltoh "Ths Chemical

"Constitution of Natural Pst β", (19 * 9) «ι more than 75 * from

Stearyl-palmityl-oleyl-trlglyoertden consists.

Also cocoa butter consists of more than 50 liters of triglyoerides of Palmltln-, Stearin- and Olalura (cf. Since «249 das Buohes by T.P. Hildltoh), Jedooh is that Composition of this Trlglyeerlde open loht 1 loh

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• in «other« than dl · der Triglyaerlde »die au« fiohwelne · fat can be obtained by mixing the sole fat fraction old cocoa butter the dilatation curve is lowered »as shown in the following table

Fat samples dilatation belt

2 (tt 25 ¹ C 30 * ysK 3 * c 36t

8ohel fat fraction

old iodine steel 35 »4 2040 2030 1θ80 Ι69Ο 1400 1000

Qealsoht

75 * cocoa butter I680 1850 330 100 20 0 25% 8

fraction

Cocoa butter 2040 1920 1230 750 I60

So if the simply unsaturated oleroeride fraction of Sohtrelnefett is spoiled with cocoa butter »so a Dreadful lowering of the balance point, so that the Arrangement of the fatty acids in the α and e «positions in the Eohwelnefattfraktlon is different than in cocoa butter, which is why this faction does not see this as more satisfactory Serve cocoa butterersats. In this context be up the work of D. Chapman o.e. in J.Chea.Soo. (1957) » 8. 1502 »pointed out» the su enthaen is »da * the palaltyl · oleyl-steaxyl-glyoerlde in cocoa butter 0-oleyltriglyoeride and those in gravy are Falaityltüglyoerlde.

Sohokolsde is usually made »indea aan SBueker and cocoa butter (or a cocoa butter act) su one

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Add cocoa aee, which contains about 50 ounces of cocoa butter. Seibat if you have chocolate aua cocoa powder with a low fat content that contains about 10 pounds of cocoa butter, and Cocoa Butterertatζ would produce alone »ao would dleae nooh an oeniaoh of cocoa butter and substitutes contain.

The changes in the properties of cocoa butter, which also the Adding dea Eraatzea to follow are therefore of the utmost importance for evaluating the quality of the replacement. An ideal Cocoa butter sat is therefore a fat whose properties (like so heel and roast properties, iodine number, Verselfungasahl) those of cocoa butter gleloh aind, if auoh Any Geoilaoh of Substitute old cocoa butter has properties equal to those of cocoa butter.

The invention now relates to the production of an ideal cocoa butter substitute in the above sense, ie a fat whose composition is approximately the same as that of cocoa butter, so that partial use of the substitute instead of cocoa butter does not result in an oemlach that is of a lower quality than pure cocoa butter. Among other things, a number of different types of cocoa butter (10 to 20) were investigated to define the expression "gleloh cocoa butter ^{11" both with regard to the dilation at some temperatures and also with regard to the solidification points.}

For all types of cocoa butter old, with the exception of Brazilian cocoa butter, the average dilatation at 20V was 2075 "at 25 <C 1960 and at yjK l}} 0. The standard deviation S for yOK was 201, so that it is for a dilatation at

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30 * out of 1000 the probability that this value will be exceeded »0.95 below resulted. PUr Brazilian cocoa butters was dilatation at 20 in Central 1730, at 25% in 1555 and at J (K 850. The Standardebtfelchung <30 * was 96.0 · so tHe at a dilation of 1000 at 30% the probability of tHe Value exceeded was 0.06.

Because Brazilian cocoa butters because of their low Melting point are generally less desirable, are Orensen for the deviation, which is still called "equal to cocoa butter" Looked at are those of any cocoa butter with the exception of Brazilian cocoa butter, so 95 # of all Cocoa butters have a dilatation of over 1000 in 30%.

For the same group of cocoa butter types, freezing points of an average of 26.3% with a standard deviation f of 0.24 were found. The probability that a freezing point is above 25.9% is therefore 0.95%, so that $ 95 of all xakao butters have a freezing point above 25.9%.

Determination of the dilatation, which is assumed to be known can be, was carried out according to the D.G.F. C-IVT 3e (1957) after standardized stabilization of fats. The freezing curves were with the apparatus shown in Figure 3 (MaSatab ItI) certainly. It consists of a jacket 1 cooled with water of 15%, the one filled with 15.0 g of Pett Solidification tube (3) umsohlleet, which is by means of an OlasschlIf ! Connection unchangeable in the same catfish inserted into the cooling jacket. Between the barrage pipe and the water jacket is an air jacket (2).

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In the Ao ha β dee tube let a thermometer fit, Its mercury container can be seen in the middle of the fatty acid is located. That’s what the mechanical spreader clock rotates at a speed of 180 rpm.

The observation begins when the temperature of the fat is exactly 55 ¹ C; dlea is the starting point of determination. When the lowest temperature is reached by cooling, the stirring is stopped. The highest temperature reached in this way as a result of the rise in temperature is called the first arrange point.

According to the invention, a cocoa butter "residue" is produced, the triglyo-oil composition of which is so largely similar to that of cocoa butter that the properties of the product, as desired, are completely or almost completely similar to those of cocoa butter and an Oemlsoh this substitute with the latter in any proportion is such , defl its properties, as usual, lie completely or almost completely between those of the substitutes and those of cocoa butter} This is caused by the fact that from vegetable fats, at least 100 monounsaturated triglyoerides, their saturated fatty acids, PalmIt, and / or stearic acid and the unsaturated fatty acid of which oleic acid is contained, by fractionating with acetone monounsaturated triglyoeride fractions A, B, and D and a fraction C, which mainly consists of diunsaturated triglyoerides, separates and leaves 40 to 75 # of the fraction A, 0 to $ 30, preferably 15 to 20 %, of the fraction n B, O to 15 * of fraction C and O to 25 * of fraction D mixed together, fraction A of Mowrah fat, fractions B and C of Shea butter, Dumorl butter,

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BAD OKiGINAL NJava or Baku butter and fraction D of palm oil, Phulwara butter or Kepayan oil can be obtained and wherein

the otherwise unsaturated fractions A, B and D are the residual fractions are those of the original fats receive «earth · meanwhile« at 50 to 75 * d ·· Qewiohtes al · The lowest-emission fraction is separated by fractionation in one or more stages, for which one

Oessata concentration from 2 to 20 1 aoetoa per kg fat Temperatures as low as 0 and 13% are used, and

anaohlieöend the MBohst sohaelieliende faction al Insoluble fraction by fractionation at temperatures

swlMhen 12 and 35 ¹ C «it 2 to 20 1 Aoeton per kg fat i

separates, whrand the lowest sohaelsende fraction of

Shea butter, Dumorl butter, MJave * or Baku butter Fraction C let.

The process can also be in it, dad swel or «ehr Fats, of which fractions A, B * C and 0 get can be, sunllohat be pardoned before «le be fractionated.

During the production of a cocoa butter extract Invention is a Trlglyeerldfraktlon (fraction A),

the su »ehr al · 80 · * made of palaltyl-oleyl-steaxyltri-

glyoerlden consists, isolated from Nowrah fat the fat (

The appointment of this fraction is shown in Table I. specified.

When shea butter is fractionated, a fraction that is fixed at Zlanerteaperttur and an oil fraction are used preserved »while the non-disposable portion is removed will. The solid fat fraction consists of more than 80ji

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from Dlatearyl-oleylglyoeriden and about 100 from fully saturated triglyoerids from PaimItin and Stearic acid (fraction B), and the oil fraction (fraction C) consists of about 750 us stearyl-dloleyl-glyoerld, xu about 170 made of palsiltyl-dloleyl-glyoerld and su about 00 Trioley lglyo erid.

The PetteMurezuaassMneetsungen of these factions are given in Table I. The fat fraction, that of PaIs) Bl is isolated (fraction D) has about dl «glelohe addition, like those made by T.P. Hlldltoh and L. Naddlson (J.Soo.CheH.Xnd. 59, 67-71 (19 * 0). Tables IX and III on rare 68 and 69) received 1st and neon whose information consists of 800 Dtpalsrttyl-oleyl-trlglyoerld. The FetteBuresuaasaiensetung this fraction is given in Table I.

Tabel

Fatty luresusasawneetung of cocoa butter Fat fr. and D in • and from the Fat fr. Fat fr. Fat fractions A * B, C A of Fat fr. 0 C from D from s.B. B of s.B. s.B. Mowrah s.B. 8hea- PaIaBl Fat cocoa
stubborn butter fat Shea butter 260 butter 70 600 60 FalBltlns. 240 42 70 35 OlsKure and 32 Linolsture 40 32 23 5 Stearic acid 62 right 36

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In Table II the oligoerfdsusaeasetung is described of the invention made replacement old the Olyoerldxusanaeneätze Clay cocoa butter and dee au · PaIaBl geaKfi of the German patent application DAe 1 030 668 obtained Ersats (see the book by T.P. Hilditoh, table 69 » Page 249).

Table II

Qlyoerld «! In s — resusations of the Cocoa butter cereals gealle Trlglyoerld won Replacement in % le · off of the present invention, cocoa butter and ( Palaltyl-steeryl Braats
painted
the preliminary
Announcement cocoa
butter PaIaOl Distearyl oleyl * -> 2 Board a
GewMB
the DAS
1 030 668 Palaityl oleyl
stearyl 12-24 19th 3 Dipalaltyl oleyl 32-66 52 - Stearyl dioleyl 0-20 6th 17th Palaltyl-dloleyl 0-12 12th 80 0-3 9 -

That the addition of the Trlglyoerlde de · Kakobutterereatxes The one that is the same as cocoa butter is that The fact can be deduced that the present invention • In Pettgealseh can be obtained »the» as you see ·

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Figure 4 shows that at different temperatures the same dilatation values as cocoa butter and because "when it is mixed in any" ratio "with cocoa butter, mixtures result whose values are between them of the substitutes and those of cocoa butter "

It is clear from FIG. 5 that the point of solidification The replacement is the same as the cocoa butter 1st and that the solidification curve of an Oeaisohes des Ersatses bit Cocoa butter in any) ratio gives values «those between those of the fats that make up the mixture (substitute Ρ and cocoa butter).

From the above it is therefore erelohtlloh that the triglyceride composition of the cocoa butter residue produced by the above process in a considerable amount of differ from that of the usual cocoa butter ingredients.

So far there has been no cocoa butter substitute with the above Properties known.

By fractionation the elnfaoh unsaturated Triglyoerldfraktlon to be separated in the pure state abglichet from fats, so Dafi only one nlnlnale amount f 1st present at two-fold and tri-unsaturated and fully saturated Triglyoeriden in this fraction. Although it is possible to obtain fractions by fractional crystallization which are suitable for use as a cocoa butter substitute in the catfish described above, fractional extraction is preferred. The procedure used for this is as follows: The fat is in the presence or absence of

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Aoeton in a solid or semi-solid extractable State transferred and then becomes one or more Times at the same or at increasing temperatures

between 0 and 12t with a total amount of acetone which is 2 to 20 times the amount of fat, extracted «of the low-footed fraction of the

Extract containing fat (fraction 1) is removed

or the latter fraction is called fat free ion C won »if the starting material is shea butter»

Dumori butter, Njave or Baku butter is the residue

the extraction (s) is carried out once or several times in the

Same temperature or with increasing temperatures i

between 12 and 25% with a total amount of Aoeton » the same as the 2 to 20 fold dsr amount nn fat, extracted »and from this extract (these extracts) the fat fraction A, B or D (fraction 2) is processed

Evaporation of the aoetone obtained while the residue is in

consists essentially of unsaponifiable constituents or of high-boiling triglyoerides (fraction 3}.

It is advisable to proceed so that the fat * after it converted into an extractable state 1st »in one stage or in two stages at about 4ΐ and up to about 7% nlt 2 to 5 1 aoetone per kg fat is extracted. the Separation of the non-saponifiable part from the solid (

monounsaturated oleroeride fractions A and B can be used in the manner in which these fractions take place in Aeton dissolves and the solution of the undissolved light saponifiable Fraction separates.

The separation into fractions is more severe in an extraction than in a crystal leation, i.e. if the Fat, for example, can be divided into monounsaturated and twofold

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unsaturated triglyoeride fractions is separated «so can these fractions duroh extraction in purer Porra can be obtained than by crystallization. During crystallization there is always oversaturation with the less soluble (higher melting) fraction which crystallizes in due course. With this:. * Crystallization becomes at the same time a certain amount of the IC3Higher (lower melting) fraction trapped in the crystal and so gets into the precipitate. By Orad of supersaturation depends on the KUhlgeiohwindigkelt from, in the sense that the supersaturation at rapid Cooling is greater than slow.

In the case of a fractional crystallization of so ¹ I, the cooling must therefore always take place slowly. Since under the same circumstances the degree of hypothermia at one time is greater than at another, there are fluctuations in the yield and properties of the cocoa butter substitute fraction.

The advantage of fractional extraction over fractional crystallization is that at a certain temperature the lower melting fraction dissolves much more rapidly in Ao et on than the higher ^ melting fraction, so that the lower sohmelende

Olyceride fraction in a short time from the higher melting point can be separated while this latter fraction is simultaneously in a purer state than duroh crystallization is obtained.

In addition, the extraction process can do a lot can be carried out continuously more easily than the crystallization process.

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BATH ORIGINAL Examples of the preparation of the fractions A, B, C and D I. Production of the fat component A

a) 302.7 g of deacidified Mowrah fat (raw Mowrah fat contained 12.3 pounds of free fat cure, iodine number 6: 5.5) was dissolved by heating to 35 ^ in 450 nl of practically dry acetone. The solution was cooled to +2 ° C. for 15 minutes at a rate of about 2 ° C. while stirring slowly. A large amount of the fat crystallized. 900 μl Ao et on of about CFC were then added to the Krlstallnaese, whereupon the Kristallemeee was extracted for about 1 hour at 4ΐ. The Krlstall mass was then with. Means of a cooled to 4 C ¹ Triohters Buchner filtered. The extract (the filtrate) contained 124.7 g - 41.2 * oil with an iodine number of 73 * 8.

Subsequently, the crystal mass with 5 ¹ OO ml of acetone was extracted by the mass stirred to 50 minutes at 7 ^ C. The crystal mass was filtered off and then extracted again for 30 minutes at this temperature with 5 ² K) ml of aoetone. After filtration, the two extracts were combined. The mixture contained 32.5 g - ZI, 5% oil with an iodine number of 69.5.

The crystal mass was then ^{extracted for 90 minutes at 25 °} C. with 750 ml of acetone. After the filtration, the extraction was repeated for 90 minutes at the same temperature with 250 ml of acetone.

The two extracts (filtrates) were combined after filtration. The Oemisoh contained 36.5 g - $ 28.6 Fat with an iodine number of 38.8.

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The feet fraction was extracted again with 150 μl of acetone at 30 ° C. for 20 minutes. After filtration, the fat content of the filtrate was 0.9 g - 0.3% with an iodine number of 24.5. After evaporation of the acetone, the extraction rate was 3 * 5 g - 1.2 * »with an iodine steel of 123.9 and consisted of non-fillable components.

The fraction bit has an iodine number of 38.8, which in a Yield of 28.6 * was obtained is said to be the fat component A serve.

b) This faction can also be fractionated by

Crystallization from acetone can be obtained:

401.1 g of deacidified Mowrah fat (that in its raw state 12.3 * contains free fatty acids, iodine number 63.5) »it 0.17 * free fatty acid was dissolved in 2000 ml of practically dry aoeton.

The solution was stirred slowly at one speed cooled to Ctt from about 2 * C for 15 minutes each time. Included some of the fat crystallized. The crystal wet was with a cooled double-walled BUohner-Trlohter filtered off and nooh once with a small amount

cold aoeton washed. The filtrate contained 188.6 g - 47 * oil with an iodine steel of 72 * 5 to 73 * 1.

The crystal fraction (244.8 g) was dissolved in 2200 ml of aoeton with heating to 39%. The solution was re-crystallized with slow stirring, indene they nan with a speed of 2 to 3 * C for 15 minutes each at 7 ¹ C cooled. The Krietallaaeee was filtered off, whereby

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a PlXtrat was obtained which was 90.8 g - 22.6 pounds of oil old contained an iodine number of 62.9. After the adhering acetone had evaporated, the crystal fraction was 110.1 g • £ 27.4 old with an iodine number of 38.0.

Its second crystallization under approximately the same conditions yielded 124.6 g * 31 »3 pounds of this crystal fraction with an iodine meal of 40.2.

Schnei point best camouflage ι

incipient melting

Vaseline-like consistency

gesohmolsen, cloudy f

melted, clear

This latter fraction is intended to serve as Pett component A. II. Production of the fat components B and Ct

a) 200.3 g of refined shea butter (iodine number 56.8, free fatty acids 0.180) were dissolved in 300 μl of acetone. The solution was ansohlieSend with a Oesohwindlgkeit yc of about 15 minutes each at ⁴ C O cooled.

The crystal mass was allowed to settle for 15 minutes, after which the supernatant solution was siphoned off.

750 ml of acetone from (K were then added, and the solution was extracted at 2 ° C. NaOH 30HnInUtl after stirring at this temperature, the crystal mass was allowed to settle for 10 minutes, after which the clear extract was siphoned off.

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At the same temperature, the extraction is no longer exhausted Repeatedly in 450 ml of cold Aoeton

The three extracts were combined for extraction up to

The following extractions are done in the same way were carried out as specified in the .intern Scheme described:

Extraction at 5%

1st extraction with 650 nl Aoeton 2nd extraction with 300 al Aoeton

Extraction at 7 ° C

1st extraction with 500 nl aoetone 2nd extraction with 300 «1 aoetone

These extracts of 5 and 7 <€ were combined to form? Extraction 2 to
Extraction at

The crystals became 500 ml of acetone for 1 hour extracted and then filtered i.e. extraction 7 to 30 "C,

The solid matter filtered off was sent to the flask and extracted for one hour old 250 al aoeton at 505: after which the filtration was repeated, ie extraction 30 to 50 *. The solid fraction, which had not dissolved at 50 ° C., was 2.9 g «1.4 ^{l, with an iodine number of 315 1} JRd, consisted of non-saponifiable constituents.

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Naoh distillation of the various extracts were the fat tractions given in the following table received in the specified quantities:

extraction until 2 * 112 , 3 G «56.1 * C'O number W. 66.5 extraction 2 to 7 * 13th , 2 G - 6.6 * N If 55.7 extraction 7 to 30 * 68 • 4 G * 34.1 * 31.0 extraction 30 sheets ι 50 * 3.7 β - 1.8 * 26.1 insoluble fraction over 50* G m 1.4 * 2.9

The fat frakt lon from the extract from 7 to 30 * C with an iodine number of 31 * 0, which in a yield of 34.1 * is to serve as fat component B. The combined fat fractions bl3 to 7 * C, i.e. 62.7 * j should serve as fat component C.

b) These fractions can also be obtained by crystallization.

253.1 g of shea butter were at 25Ϊ in 1265 ml of acetone solved. However, it did not dissolve the whole butter. The insoluble part was filtered off and was quite viscous. Weight 4.2 g «1.7 *. It consisted of unsaponifiable Material.

After heating to 30 *, the filtrate was still a little cloudy. The solution was cooled to 0 * C while slowly stirring with a (Sesohwindigkelt of about 2K every 15 minutes. After filtering, the acetone solution contained 125.1 E - 49.4 * oil with an iodine number of 65, 7 found.

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The crystal fraction (121.8 g) was dissolved in 1000 ml of acetone by heating to 37Ό. This solution was then cooled to 7 ° C. with slow stirring at a rate of 15 minutes each, after which the crystal mass was filtered off.

The piltrate contained 25.7 g - £ »3 # oil with an iodine number of 57.6. After evaporation of the acetone, the crystal fraction was 75.0 g = 35.9 with an iodine number of 32.0.

Also, this fraction will serve as Fet <B component, while the combined oil fractions are intended to crystallization at 0 and 7 ⁰ C as fat component (.

Melting point determination of fat component B:

37j5 ⁹ C incipient smelling

Vaseline-like consistency melted, clear

III. Production of the fat component D

a) The fat component D can be produced by extracting palm oil with acetone. ? PiJmOl of j 5 * C was added slowly with stirring initially au: 'about 10 ⁰ C cooled by which MaSnahme a preliminary crystallization was obtained. Then a thin layer of this viscous palm oil was applied to a smooth surface and ^{cooled further down to 0} ° C. The thin rail was now quite hard, and could be removed with a knife, whereby flakes were obtained which could be extracted as such «

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65 g of these flakes were extracted with aoeton at 2, 5 and 4, with slow stirring during the extractions. After each extraction, the flakes and crystals were allowed to sit for 15 minutes, after which the extract was removed. The fractions were combined to form an extract from which, after evaporation of the acetone, 41 g of oil (ie 63.1 £) with an iodine number of 64.6 were obtained. The plaques were then extracted at 22, 25, 28 and 5 & C. After evaporation of the acetone, 18.8 g of fat (ie 29.0 pounds, based on the palm oil) with an iodine number of 32.5 were obtained from the combined extracts, which fat is to serve as fat component D. After evaporation of the extraction agent, the remainder of the crystals amounted to 5.0 g to 7.7% and had an iodine number of 4.5.

b) 300 g of crude PaImOl (iodine number 52.2, free fatty acids 4.4 *) were dissolved in 1,500 ml of acetone and heated to 43.5 ° C. This solution was cooled to 2K with slow stirring at a rate of 2 to JK every 15 minutes. The crystals thus formed were filtered off.

The aoetonlsohe solution contained 138.2 g of oil (46.1?) With an iodine number of 65.9. The crystal fraction was dissolved in 1500 ml of acetone and initially cooled to 22X with slow stirring. The crystallized solid substance was filtered off. Qewioht 32.1 g - 10.7t with an iodine number of 12.1. The aoetonisohe solution contained 123.0 g - 41 * fat with an iodine number of 43.1.

This fat fraction contains some solid fat, which at Can slowly crystallize at room temperature and to serve as fat component D.

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This fraction can also be crystallized once, so that a fraction with a lower yield With a lower iodine number and a higher melting point, we get the same as fat component D. can serve, for example, one? Fraction with an iodine number of 34.2.

Examples of cocoa butter substitutes t us to kill Fe \, B, C and D Example 1. Composition of the 3 cocoa but t arer s at zee Is

502 »Pot component A

P 25% pot component B

25 # Pett component D

Own dilation No. 2 (Figure 4)

Solidification curve no.2 (Figure 5) Mixture of substitute I with 50 $ cocoa butter:

Dilatation No. 3 (Figure 4) Mixture of substitute I with 5% cocoa butter:

Dilation! Ir. 4 (Figure 4) I replace Oemisoh with 95 pounds of cocoa butterί

Dilataticn lfr. 5 (PIgJr 4) Example 2. Addition of the Kateaobutterereatza »II»

Ψ 60 £ fat component A

25% fat component B 5% fat component C 10% fat component D

Properties: Dilatation No. 6 Figure 6)

3solidification «curve β No. 3 (Pigur 5)

Mixture of the Ϊ7 substitute with 50? Ί cocoa butter Dilataticn Mr. 7 (Pigur 6) Solidification curve no.4 (Figure 5)

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Example J5. Composition of the cocoa bu'ot ere rsa tzes IHt

6O # fat component A
25 $ fat component P
15 # fat component C

Eigen3ohhaftun * Dilatation No. 8 (Figure 6)

Solidification-Ange curve No. 5 (Figure 5)

Gernisah dee replacement .Q. with S> 0 # cocoa fruit:

Dilatation Nr = 9 (Fi.L ^ r 6) Eratarrungskurve? Ir. f (Figure 5)

Example 4, Ka kaobutter ereatz 17

Production by fractionating a gene: 3choc of Mowrah fat, shea butter and PalnSl.

A mixture of 83.3 β deacidified Mowrah- ^ ett, 59 »! E refined shea butter υ.-id 50.3 ε PaImOT wuvclen in 860 ml practically dry Äcetci peeled. The y / r'Bung, which was at 25 ⁰ C turbid, was fi IV art. Rl. That l'ilti'at, which was still slightly cloudy, was rooted? with slow stirring at a speed of about 2K , 1c for 15 minutes, cooled to 2 ^. The Kriafcallma £ 5Se wuixli; filter off *. The fall contained 8? _£ 1 g - 47. * ² * '* oil having an iodine value of 68.1.

The crystal mass was dissolved by warming tm <^ 5 ^ · Ir- 650 ml of acetone, after which the solution was cooled to 21.7 ° C with stirring. The crystal mass was cooled for one hour at this temperature. ^!... vrfi <nschlie9end filtered /.aetons After evaporation of the substance fsste 5, Og = 2.9 was £ nit a Jodv.-thl from ^ 9 * 6 to the solution was further 22C -ti ^ o a: cn i / ugefügt , and then cle was under Iririsre.iman · stirring up

0 C 9 ^L ''''.' 0 b 3 6

BATH ORIGINAL

chilled. The mass was kept at this temperature for a further 1/2 minute and then filtered. The piltrate contained 28 g = 16.2% oil with an iodine number of 62.6. After evaporation of the acetona, the crystal fraction was 54.6 g «31.5 % with an iodine number of

The parliamentary group in question is KrKaobutterersatζ IV.

For the properties of substitute XV see: Dilatation No. 10 (Figure 7) Solidification curve No. J (Figure 8)

Properties of a mixture substitute IV with 5θ £ Cocoa butter:

Dilatation No. 11 (Figure 7) Solidification curve No. 8 (^ igur 8)

Making chocolate, in dor instead of near half of the cocoa butter is used as a substitute

Composition: 28 g cocoa powder (lOjG fat)

20 g of petroleum fat

21 g cocoa butter
56 g powdered sugar

Chocolate of this composition that in the same Catfish is produced << ie chocolate, in which exclusively Cocoa butter was incorporated, can. in terms of their properties (hardness, lard properties, education the "Hiume" ("bloom") etc.) not as of chocolate, in who only work in cocoa butter; was named differently will.

009811/0536

Claims (1)

Godfather ta ns ρ rile he 1. A process for the production of a cocoa butter substitute whose triglyo oil composition comes so close to the composition of cocoa butter that the properties of the product, as desired, are completely or almost completely the same as those of cocoa butter and in a mixture with the latter in any proportion, that its properties, as desired, lie completely or almost completely between those of the substitute and those of cocoa butter, characterized in that one of vegetable fats, which are at least 10 pounds of monounsaturated triglyol earths, the saturated fatty acids of which are palm and / or stearic acid and The unsaturated fatty acids contain oleic acid, by fractionating with acetone monounsaturated triglyceride frates A, B and D and a fraction C, which mainly divides from doubly unsaturated triglycerides, and then separates 40 to 75% of fraction A, 0 to 50 $, preferably 15 to JOi of fraction B, 0 to 15 # of fraction C and 0 to 25 # of fraction D i mixed together, the fraction Λ of Mowrah fat, the fractions B and C of Shea butter, Dumori »butter, NJave or Baku butter and the fraction D of Palm oil »Phulwara butter or Kepayan oil can be obtained and wherein the monounsaturated fractions Λ, Β and D are the residual fractions that are from the original Fats can be obtained by paying 50 to 75 pounds dea Weight as the lowest melting fraction by Fraktionleren in one stage or in several stages: s separated 009811/0536 _Λβι «.κΐΑΐ BATH ORIGINAL New documents (Art .2Nr ₁ sau3 _rfee changes _BS ge for which a total of 2 to 20 1 Ao «! ton per kg pett at temperatures between O and i2 * C v * r <»ad'at becomes» and the most exasperated woman. Lon al? insoluble «fraction duwh fractionated l.-ui ron -?«! racur »> between 12 and 25 ^ with 2 to 20 i acetone per kg Fav.t separates, "touching the lowest sohmelzanie fraction of Shea butter, Duniori butter, Njave- θ '· «χ · Baku butter Fraction C is. 2. The method according to claim 1, dadu \ - ο h characterized, öaS two cier-m-her fats, from which the fat fractions A, B, C and 0 can be obtained, are mixed before they are fractionated. 2>. Method according to claim 1 c: ler 2, Λ ad w rch characterized, ca3 the friction! "Tion takes place by extraction, with the fete in the presence or absence of aoetone in a solid, semi-permanent extractable state and ajiSohlleOend one or more times at the smooth or at low temperatures between 0 and: .2 ° C with a total amount Acetone, which is two to twenty pml ao as large as that of fat, is extracted, which removes the extract containing the low-scorching fraction of fat (fraction 1) or, if the starting material is shea butter, duaorl butter, njave or baku butter , is obtained as fat fraction C and the residue of the extraction ion (s) once or several times at the same or at increasing temperatures between 12 and 35 ⁴ C with a total amount of acetone that is two to twenty times as large as that of the fat, extracted and from this extract (these extracts) the fat fractions A, B or D (fraction 2) is obtained by evaporation of the Aoetone, while the residue in the 'lesentliohen from unversed eleven components or high-boiling triglycerides (fraction 3). 00 98 11/0536 BAD ORiQINAL .87- U92932 4. The method according to claim 3 »characterized in that dafi daa fat, after it has been converted into an extractable state, is extracted preferably in one stage or in two stages at about kX and about 7 ° C with two to five liters of acetone per kg of Pett . 5. The method according to Anepruoh 1, characterized in that the solid »simple Unsaturated Clyceridfraktlonen A and B, the non-saponifiable fraction is separated by removing them Fractions in acetone lust and then the solution from the separates undissolved, non-saponifiable Praktlon. 009811/0 S 36 ^ßAD