DE2315535A1 - CHOCOLATE - Google Patents

Description

VATINTANWXtTI DR. E. WIEGAND DIPUiNG. W. DR. M. KÖHLER DIPUING. C GERNHARDT MONKS HAMBUIG

TELEPHONE: 55547 * OQ

TEiEOiAMME: iCA.rATENT 8000 MÖNCHEN 2. 29.

W 41 535/73

Unilever NV
Rotterdam (Netherlands)

chocolate

The invention relates to chocolate, it relates in particular to fats, especially hard fats, which are often also called hard butters are designated.

Hard fats are particularly important in confectionery, pastries and pharmaceutical products. These fats have the special property that they are hard at tree temperature but quickly camel at body temperature, for example in the mouth. The most important example of a hard fat is cocoa butter. Because of their special properties and also because of their long association (association), high prices can be charged for cocoa butter . Therefore Ee is a need for fats that can be used as a substitute for cocoa butter, for example, has long been. As explained in more detail below, fats have already been developed which partially satisfy this need · All these fats

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however, have one or more disadvantages.

Another problem that arises with hard fats is that, although they have specific properties that make them particularly suitable for use in specialty products, ie confectionery, baked goods and pharmaceutical products, the theoretical optimum behavior is dictated by those currently available Fats is far from being reached. For example, there is a need for a fat that allows a chocolate to be made that exhibits less fingerprint than chocolate made from cocoa butter and yet has sharp mouth-melt properties. Another example is the need for a fat that enables chocolate to be made at a comparatively high ambient temperature or, which is another problem, enables it to be made using cooling water at a comparatively high temperature; At present, the production of chocolate is almost impossible when there is a high ambient temperature or a high cooling water temperature. Other examples are the need for a fat that is less bloom-resistant than cocoa butter and for a fat that allows chocolate to be stored under tropical or semi-tropical conditions, such as those found in buildings with central heating. There is a general need for fats, which have greater flexibility and to rer more casual fats, ie fats with a more consistent quality than the currently available hard fats, lin such fat should preferably with most hard fat, especially with cocoa butter , be compatible.

There are already many prior publications in which fats are described, the hard fats such as cocoa butter can substitute. These pre-releases can come in three

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Groups are divided into:

(A) This group includes most of the prior publications in which such greases are described which are in practice most commonly used. The fats are of such a nature that so much cocoa butter is used in making chocolate must be removed as possible; instead of cocoa liquid cocoa powder must be used, at most Contains 10% cocoa butter. The reason for this is that the fats are not compatible (miscible) with cocoa butter. Nevertheless, they are very valuable and are widely used in the manufacture of chocolate (the term used here "Chocolate" is to be understood in its broadest sense), for example for coating cakes, candy bars and ice creams. Examples are fats obtained by fractionation and hydrogenation of palm kernel oil, peanut oil and coconut oil. Examples of publications that such fats are U.S. Patent 2,442,536 and British Patents 694,970 and 1,107,206.

(B) The second group comprises a number of prior publications, in which fats are described that can replace part of the cocoa butter used, e.g. in production of chocolate; these fats are compatible (miscible) with cocoa butter up to a usable level. Examples for those hard fats that are compatible with cocoa butter, illipe butters, also known as tengkawang fat, are used, as in "Minifie," Chocolate, Cocoa and Confectionery "in" Science and Technology ", J. and A. Churchill, 1970, the Shea Group as described in British Patent 893,337 and in U.S. Patent 3,171,748 is described, Mowrah fat as described in U.S. Patent 3,070,445 is, kokum fat, sal stearin, cottonseed stearin and similar stearins in which the linoleic acid and linolenic

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- ij. _

acid groups have been selectively hardened to oleic acid groups, palm oil fractions, in particular palm oil middle fractions (palmjfnidfractions), as described for example in British patents 827 172 and 925 805, Bumari butter, Njave or Baku butter, Phulwara butter and Kepayan Oil, as described in US Pat. No. 3,084 · 0 * 9. Further details, explanations and examples of such fats are described in Hilditch, "The. Chemical Constitution of Natural Fats", Chapman and Hall, London, 1956, in particular on pages 236 to 2 ** and 3 * 9 to 35S ₁ These fats are characterized by their extraordinarily high POP, POS and SOS content. In general, these jets consist of at least 60%, often more than 70%, of POP »POS and SOS.

The abbreviations used here have the following meanings:

Fatty acid residue symbol

A arachidonic acid

E elaidic acid and isomers with a double bin

fertilize

G saturated acid

Ln linoic acid

M myristic acid

0 oleic acid and isomers with double bonds

P palmitic acid

S stearic acid

'U unsaturated acid

The triglycerides are designated as indicated in the following examples:

SOS 1 ^ -Distearoyl ^ -oleoyl-glycerin

SPO 1-stearoyl-2-palmitoyl-3-oleoyl-glycerin

S2O distearoyl-oleoyl-glycerin, the position of the acid residues is not specified.

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C) The third group comprises prior publications in which synthetic mixtures are described, of which are indicated is that they are compatible (mixable) with cocoa butter or are a possible substitute for cocoa butter. In some of these Prior publications, e.g. Chapman et al. in "J. Chem. Soc", 1957, 1502 and Dutton et al in "J. Amer. Oil Chem. Soc ", 1961, J58, 96 are mixtures of synthetic Fats with cocoa butter fractions described, but only in the context of experiments to determine the triglyceride composition of cocoa butter. In other publications such as US Patents 3,012,890,3 170,799 and 3,410,881 and British Patent 1,252,224, are various synthetic triglyceride mixtures as full substitutes or substitutes for cocoa butter. The use of such mixtures with specific fats of those indicated above However, it does not describe or suggest classes A and B and such mixtures have heretofore not been acceptable.

In its own German patent application P 22 15 384 is the Use of a hard fat described and claimed, which is a mixture of a palm oil middleIfraktipn and SOS, POS or SOS / POS with at least 85% purity.

Based on these experiments, experiments were now carried out with fats other than the palm oil middle fraction, as well as experiments in which the content of the other components in these SOS / POS fats was determined. It was found that an SOS / POS grease which can meet certain detailed unit requirements even if it is not 100 % pure can be used extensively to improve the properties of the fats described above under Group B and as a substitute for cocoa butter in chocolate production.

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The present invention now provides a chocolate which is characterized in that the hard fat contained therein has a POP / POS / SOS composition which lies within a range as defined in FIGS. 18 or 20 and of a compatible with cocoa butter hard fat with a POP / POS / SOS Zusamniensetzung outside this range and a SOS / POS fat consists consisting

(A) 80 to 98% from SOS and K) S _f

(B) from other 0-, P- and 5-2riglyceriden _s, based on the SOS / POS fat, consist of

(a) less than 5 wt .- # GGG-,

(b) less than 5 % by weight PPP,

(c) less than 3% by weight {each of a different GGG ₅

(d) less than 10 Gev;, - $ G-GOj das, based on that Weight of the SOS / POS fat, in turn, consists of

(1) less than 5 wt. 55 ^ each of pso and SPO,

(2) less than 3 wt .- # PPO and

(3) less than 8 wt .- ^ SSO,

(e) less than 10% by weight of OOG,

(f) less than 10 wt. # each of SES and SLnS ₅

(g) less than 5 wt% PES _} PLnS, PEP and PLnP and (h) POP, and

(C) partial glycerides of 0 _$ P and S ₁ which, based on the SOS / POS fat, consist of

(A) each less than 10 % total amount of monoglycerides , total amount of diglycerides, of diglycerides containing at least one 0, and of unsaturated monoglycerides and

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(b) each less than 6 % of saturated monoglycerides and doubly saturated diglycerides, where in (B) and (C) a maximum of 15% »based on the total amount of fatty acid residues in the SOS / POS fat jan P and S arbitrarily by M and A are replaced.

The amount of G other than P * should preferably be less than 0.5%. The amount of G and the amount of Λ should each preferably be less than 1 % . The amount of GGO should preferably be less than 5%, in particular less than 1%. The amount of PSO and the amount of 3PO should preferably be less than 2.5 % , the amount of PPO should preferably be less than 1.5 % , and the amount of SSO should preferably be less than 2.5%. It is particularly surprising how detrimental SSO works in the SOS / POS fat. The amount of OOG should preferably be less than 5 %, in particular less than 1 % . The amount of SES and the amount of SLnS should preferably each be less than 5 % . It is particularly surprising how disadvantageous the effect of SLnS is; it is even more disadvantageous than SES for the physical properties, for example. The amount of PES, PLnS, PEP and PLnP should each preferably be less than 2.5%. The amount of POP can be negligibly small.

The amount of total monoglycerides, the amount of unsaturated monoglycerides and the amount of total diglycerides should each preferably be less than 3%. The amount of total diglycerides and the amount of diglycerides containing at least one 0 should preferably each be less than 2 % . The amount of saturated monoglycerides should preferably be less than 1 % . The amount of P and S which are arbitrarily (randomly) replaced by M and A in (B) and (C) should preferably be less than 5%.

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The SOS / POS fat preferably has an iodine number of less than 35 », particularly preferably less than 30». Be on it pointed out that in the above definition of the SOS / POS fat U, is not mentioned. It has been shown that this Triglycerides, at least 0 ,, a negligibly low Interact with the SOS / POS grease. Therefore, even if the SOS / POS fat is naturally something 0, this will be ignored. In the appropriate manner Even small amounts, those of less than 0.5%, of non-saponifiable substances can be ignored.

An essential feature of the present invention is that, surprisingly, it has been found that when the impurities are such as are indicated above, an SOS / POS fat to a large extent and advantageously with a unit of less than 98%, even below 92% can be used. The amount of SOS and POS should preferably be at least 85 % .

The advantages of the invention are particularly evident when the hard fat present in the chocolate is from the palm oil middle fraction and the SO ^ / POS fat. In principle, the palm oil middle fraction is a very popular one Example of a fat with high POP content, all of which are particularly beneficial when used in admixture with the SOS / POS fat in chocolate.

According to a particular aspect, the present invention relates to mixtures of the SOS / POS fat and the palm oil middle fraction, as a partial substitute, a full substitute or a substitute for cocoa butter in the manufacture of chocolate can be used. If the SOS / POS grease contains no or minimal amounts (less than 15%) of POS, it is classified as SOS fat denotes; Accordingly, an SOS / POS fat that contains no or minimal amounts (less than 15%) of SOS is referred to as POS fat.

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It has been found that when SOS fat is incorporated into the palm oil middle fraction, a fat is obtained which is a useful and generally partial substitute for cocoa butter and is particularly suitable for the production of normal chocolate bars or plain chocolate . The fat can be used in larger quantities than the palm oil middle fraction in chocolate bars (pure chocolate) and milk chocolate. On the other hand, the requirements for the palm oil middle fraction when such a fat is used can be lower than when the palm oil middle fraction is used alone. The addition of small amounts of SOS fat has the further advantage that more palm oil middle fraction can be incorporated into the bar of chocolate than if the palm oil middle fraction is used alone as a substitute.Another and very important effect is that the anti-exudation property ( anti-blooming property) is even better than when using the palm oil middle fraction alone.By incorporating SOS fat into the palm oil middle fraction, the expansion (dilation) and the melting point are advantageously increased and the crystallization and tempering properties are improved “The effects are best when the mixture of SOS fat and palm oil middle fraction contains between and 95 % palm oil middle fraction and between 95 and 5 %, preferably between 95 and 20%, SOS fat. 20 % SOS fat is the value above which the anti-exudation properties are particularly significant

This shows that, according to one aspect, the present invention relates to a fat which is a mixture of the palm oil middle fraction and SOS fat, in particular in the specified proportions . In other aspects, the present invention relates to cocoa butter and chocolate containing such mixtures.

The food qualities, especially the cooling effect, are in

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generally better with products that contain mixtures that are obtained by incorporating SOS fat or SOS / POS fat into the palm oil middle fraction than with products that are obtained by incorporating SOS fat or an SOS / POS fat without the Palm oil middle fraction were produced. It has surprisingly been found that the incorporation of £ OS fat or the SOS / POS fat, which consists essentially of SOS fat, is advantageous compared to the incorporation of POS fat. Due to the known composition of cocoa butter in the POS the predominant triglyceride, might have been expected that the incorporation of POS fat would be particularly advantageous. An SOS / POS fat consists essentially of SOS if at least 60%, preferably at least 80%, of the total amount of SOS and POS, ie the specific chemical compounds, consists of SOS.

The normal amount in which Coberine, which will be explained below, chocolate (plain chocolate) is incorporated is, at least in the UK, about 18%, based on the total fat content. It has been found that a hard fat substitute consisting of 50 to 80% palm oil middle fraction and 50 to 20% SOS fat can be incorporated into normal chocolate bars up to such an amount, preferably even in a higher amount. As a rule, the tempering conditions do not have to be changed. Quantities of 40 to 25 % SOS fat represent an optimum. For example, a fat that consists of 7% of the palm oil middle fraction and 30 % of SOS fat can be used in an amount of 36%, based on cocoa butter the total fat, can be incorporated to form a normal bar of chocolate. A note: for the amounts in which such hard fat substitutes can be used, see Figures 1 and 3 of the accompanying drawings.

When the annealing conditions need to be changed , the following composition is of great interest. It was

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namely found that a hard fat substitute, which consists of 65 to 92% of the palm oil middle fraction and 35 to 8 % of SOS fat, can be used as a full fat substitute in the production of chocolate bars (pure chocolate). The substitute is preferably made up of 15% SOS fat. The substitute should preferably be used in an amount of up to 50% based on the total fat, particularly preferably in an amount of 30%. It is particularly advantageous that by using such substitutes at least 4-0%, for example

aise 50 % palm oil middle fraction can be incorporated into the cocoa butter.

TSs have also found that a fat consisting of a mixture of the palm oil middle fraction and the SOS fat and containing up to 42% palm oil middle fraction can be used as a partial substitute for cocoa butter for the production of a hardened milk chocolate. A fat that consists of the palm oil middle fraction and the SOS fat and contains less than 70 % SOS fat allows more palm oil middle fraction to be incorporated than if the palm oil middle fraction is used alone as a substitute.

It has been found that when the amount of SOS fat incorporated in the palm oil middle fraction is so great that the fat obtained consists of 8 to 20% SOS fat and 80 to 92 % palm oil middle fraction, the fat is an excellent full fat substitute and using this fat instead of cocoa butter an excellent regular chocolate bar can be made. The tempering conditions must be set accordingly. Even if the fat consists of 20 to 35%, preferably 30% of the SOS fat and 65 to 80% of the palm oil middle fraction, the fat can be used as a full fat supplement to produce a chocolate bar, which is suitable for tropical Use suitable. Here, too, the tempering conditions must be set accordingly.

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will be presented.

In the Fig. 16 of the accompanying drawings the surprising beneficial effects are indicated which are obtained upon addition of SOS-fat to a palm oil mid-fraction and with the addition of a palm oil Mi ttelfraktioh to SOS-fat. The figures in this figure lines is' Isodilatationslinien, as described in British Patent 1,228,139.

As indicated above, according to one aspect of the invention, SOS fat is incorporated to form "ternary mixtures of cocoa butter, palm oil middle fraction and SOS fat. All of the above-described fats obtained by incorporating SOS fat into the palm oil middle fraction can sur . formation of such ternary mixtures are used Preferred amounts in which these fats are incorporated in cocoa butter, are shown in Figure 1 for chocolate bars (simple, pure chocolate) and indicated in Figure 3 for milk chocolate containing 15% i with respect to.. - In all figures , u stands for aas POS-Pett, B for the SOS fat, C for the palm oil middle fraction and D for cocoa butter.

In FIG. 1, the region are (the surface) 1 to such compositions suitable for tropical facing Tableware. supply chocolate , area (area) 2 indicates compositions which produce normal chocolate bars, area ( area) 3 indicates compositions which supply chocolate bars suitable for tropical use when the tempering conditions need to be changed, and area ( the area) 4 · indicates compositions which normal bars of chocolate provide when the tempering conditions must or should be changed.

In FIG. 3, area 1 indicates compositions which provide a hardened milk chocolate, area 2 indicates compositions

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Establishments that provide a hardened milk chocolate when the tempering conditions have to be changed Area 3 indicates compositions that normal milk chocolate provides when the tempering conditions need to be changed (should), and the area 4 · indicates compositions that are normal Deliver milk chocolate.

It should be noted that the order of mixing does not affect the properties obtained, nor does it affect the applicability of the present invention is not affected, i.e. that surprisingly by the incorporation of SOS fat into the palm oil middle fraction the hard fat substitute properties of the tallow oil middle

will,
fraction improved / whereby, for example, the SOS fat and the palm oil middle fraction can be mixed separately with the product. Further ternary mixtures are described below.

Some preferred compositions for normal bar chocolate are represented by areas 1 and 2 of FIG. A preferred range within which the tempering conditions generally do not have to be changed is that Area 1. A fat that consists of a mixture of cocoa butter, SOS fat and palm oil middle fraction and that is produced by the Area 3 of Fig. 2 is shown as a full fat substitute in the production of a sufficient bar of chocolate (adequate plain chocolate) proved. Fats, the useful full fat substitutes in the production of a chocolate bar for tropical uses are represented by areas 4 and 5 of FIG. The area 5 gives a preferred one Range within which the tempering conditions usually do not have to be changed.

4 are preferred ternary mixtures of cocoa butter, Palm oil middle fraction and SOS fat for the production of milk chocolate, which are based on 15% milk fat, are shown

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on the weight of the total fat. Areas 1 and 2 represent compositions that provide normal milk chocolate. Area 3 represents compositions that provide adequate milk chocolate. The area represents compositions that provide hardened milk chocolate.

As discussed above, the present invention encompasses the use of both SOS fat and POS fat, although the use of SOS fat alone or in admixture with POS fat is a preferred embodiment of the invention. Particularly advantageous combinations of SOS / POS fat and palm oil middle fraction are described below. It should be noted that the SOS fat and the POS fat can be incorporated separately or together. Particularly advantageous hard fat substitutes are those which can replace all of the added cocoa butter that is used in a chocolate of good quality, ie that as additional fat can be used in addition to the fat present in the cocoa liquor. The amount of this added fat is usually 20 to 50%, often around 30 % of the total fat. It has been found that a hard fat substitute consisting of a mixture of the palm oil middle fraction and both SOS fat and POS fat and containing less than 30% SOS fat and less than 80 % Paim oil middle fraction is advantageous. Area 1 in FIG. 5 represents a preferred area for such substitutes which can be used in the production of adequate iDafelchokolade.

It has been found that a fat which is made by incorporating SOS fat or POS fat or a combination of both and up to 75 % from the palm oil middle fraction and

In each case from 0 to 60 % POS fat and at best from SOS fat "is suitable as a partial substitute for cocoa butter

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Production of a chocolate bar that is suitable for tropical use. The expression "in each case (notionally)" means that both SOS fat and POS fat or an SOS / POS fat containing SOS and POS in the required proportions are incorporated. If the percentages for SOS fat and POS fat are given below, these are to be understood as including the possibility of adding an SOS / POS fat which contains SOS and POS in the required proportions. If the percentage of SOS fat is greater than 30, preferably greater than 50, the additional advantage is achieved that the tempering conditions generally do not have to be changed. In addition, such a fat, which consists of 3 to 35% SOS fat, 36 to 54 % POS fat and 15 to 35 % of the palm oil middle fraction, has been found to be an excellent full fat substitute in the manufacture of Chocolate bar is. As a rule, the tempering conditions do not have to be changed. Such a fat, which consists of 5 to 35% SOS fat, 50 to 80 % POS fat and 10 to 30 % of the palm oil middle fraction, has also been found to be an excellent full fat substitute in the manufacture of tropical chocolate bar. If the amount of palm oil middle fraction is less than 23 % , the tempering conditions usually do not need to be changed.

It has also been found that a fat consisting of a mixture of 27 to 42 % SOS fat, 30 to 50% POS fat and 17 to 33 % of the palm oil middle fraction is a useful full fat substitute in the manufacture of milk chocolate. As a rule, the tempering conditions do not have to be changed. Fats with the following compositions, which are produced by incorporating SOS fat and / or POS fat, are also useful full fat substitutes in the production of hardened milk chocolate:

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(a) 0 to 30% SOS fatV at least 70 % POS fat and up to 30 % palm oil middle fraction;

(b) 15 to 40% SOS fat, 45 to? 0 % POS fat and up to 15% palm oil middle fraction and

(c) 40 to 55 % SOS fat, 20 to 55 % POS fat and 5 to 30 % palm oil middle fraction.

An excellent partial cocoa butter substitute like him on Page 66 of the above book by Minifie is given, is marketed in the UK under the trademark Coberine. This product must have strict requirements It has been found that compositions represented by area 1 of FIG Requirements met.

These general advantages, such as greater flexibility and consistency (durability) of the formulation, through incorporation from POS fat to the palm oil middle fraction have already been mentioned above. The following are particularly advantageous Incorporation quantities indicated.

It has been found that a fat consisting of a mixture of the palm oil middle fraction and at least 40%, preferably at least 60 % POS fat, based on the fat, is a useful hard fat substitute. If it contains between 40 and 60% POS fat, it can be used as a sufficient substitute for Coberine and in high amounts in chocolate. If it contains more than 60 % POS fat, it can be used in high amounts in chocolate to make chocolate bars, which are * suitable for tropical use. These substitutes are preferably used in an amount of up to a total of 50%, preferably 30 % of the cocoa butter normally used.

Coberine is an excellent partial cocoa butter substitute, like this on page 66 of the above book by

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Minifie is specified and that on the UK market is sold under this trade name. Such products are described in British Patents 827 172 and 925 and they contain other fats as well as the palm oil middle fraction.

It has been found that a fat produced by incorporating POS pett into the palm oil middle fraction, which consists of the palm oil middle fraction and up to 80% POS fat, is a useful partial substitute for cocoa butter. It enables more palm oil middle fraction to be incorporated into bar chocolate than when the palm oil middle fraction is used alone as a substitute. Alternatively, the requirements for the palm oil middle fraction can be less stringent than when using the palm oil middle fraction alone. It has also been found that such a fat, which consists of POS fat and up to 4-5 % palm oil middle fraction, can be used as a partial substitute for cocoa butter to produce a chocolate bar suitable for tropical use. Such a fat, which consists of 15 to 25% of the palm oil middle fraction and 75 to 85% of POS fat, is also an excellent full fat substitute.If this fat is used instead of cocoa butter, excellent chocolate bars (simple chocolate) can be produced . In addition, a fat made up of the POS fat and up to 50% of the palm oil middle fraction is an excellent full fat substitute for use in making milk chocolate. When the amount of palm oil middle fraction is less than 35 % , hardened milk chocolate can be obtained.

As stated above, according to one aspect of the present Invention of the POS fat incorporated with the formation of ternary mixtures of cocoa butter, the palm oil middle fraction and POS fat. The above-described fats obtained by incorporating POS fat into the palm oil middle fraction can be used to produce such ternary mixtures

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be used. Preferred amounts - in which these fats Can be incorporated into cocoa butter are for chocolate bars in the Pig. 6 and for milk cakes in the Pig. 7 specified.

In Fig. 6, area 1 represents compositions which provide a bar of chocolate (simple chocolate) suitable for tropical use, which represents area 2 Represent compositions that provide a bar of chocolate suitable for tropical use when changes the tempering conditions in purchase. must be taken area 3 represents compositions that provide normal chocolate bars and area 4 represents compositions that deliver a normal bar of chocolate if possible changes to the tempering conditions are accepted Need to become.

In Fig. 7, area 1 represents compositions which provide a hardened milk chocolate with possible changes the tempering conditions must be accepted, the area 2 represents compositions that a deliver normal milk chocolate, and area 3 represents compositions which normal milk chocolate deliver if changes to the tempering conditions have to be accepted. How generali / £ ur products that go through Incorporating SOS / POS grease, the order in which it is mixed does not affect the properties achieved significantly influenced. Some particular ternary mixtures are given below.

It has been found that the fat compositions shown in FIG. 3 are particularly suitable for the production of chocolate bars (simple chocolate). The compositions defined by areas 1 and 2 have proven useful for the production of normal bars of chocolate, while the compositions defined by area 3 have proven to be useful.

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genes have proven useful for the production of adequate plain chocolate. The compositions defined by area 1 are preferred because the tempering conditions are generally not need to be changed

The compositions, which are defined by the areas 4, 5 »6 and 7, are suitable for the production of chocolate bars, which is suitable for tropical use. The compositions defined by areas 4 and 7 are preferred because, as a rule, the tempering conditions do not have to be changed. The areas 4 and 5 defined compositions are preferred because the chocolate made from them has surprisingly sharp melting properties has in the mouth.

Accordingly, it was found that those shown in FIG Fat compositions are particularly well suited for the production of milk chocolate, which contains 15% milk fat The compositions defined by the area 1 are particularly suitable for the production of normal Milk chocolate, while the compositions defined by the area 2 for the production of hardened Milk chocolate is particularly suitable.

As in British Patents 827 172 and 925 805, especially on page 3 »lines 57 to 106, and in the examples British Patent 827 172 indicated, may the palm oil middle fraction can be used with particular advantage as cocoa butterersatζ in a mixture with a so-called "Borneo sebum-type fat". Another feature of the present Invention consists in the fact that the incorporation of SOS / POS fat is particularly beneficial if the resulting Mixture of one or more of these fats contains

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In Fig. 14, some areas (areas) are indicated which represent the particularly useful compositions. E means illipe fat and F means shea stearin fat. Looking at the areas based on the dilatations defined by the solid lines, so. Area Λ represents compositions that are comparable to cocoa butter, while area 3 represents compositions that can be used to make chocolate bars suitable for tropical use. The dashed line delimits the area in which the tempering conditions are similar to those of cocoa butter.

Fig. 15 shows some preferred areas (areas) related to the work of dilatation. The area Λ represents compositions that are comparable to Coberine. Area 2 represents compositions that are comparable to cocoa butter. The general use of SOS / POS fats emerges clearly from these and from the following figures, ie the use is not necessarily limited to use together with the palm oil middle fraction. With the preferred SOS / POS fats in particular, new and advantageous hard fat substitutes are generally obtained. The SOS / POS fats can be used, for example, to improve the low quality of natural hard fats, especially cocoa butter. Natural fats can be of poor quality, for example because of the use of the bean shell or because of poor storage.

Using SOS / POS fat together with cocoa butter and without any other cocoa butter substitute will be considerable Benefits achieved. It is particularly surprising that SOS fat is even more beneficial than POS fat. Below details regarding the use of SOS / POS

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Fats described together with cocoa butter

It has been found that excellent plain chocolate can be made if up to 8 % cocoa butter is replaced with SOS fat. The tempering can be carried out under normal conditions. The chocolate, for example, has better exudation, fingerprint and hardness properties and is comparable to chocolate made from the best quality cocoa butter. If 8 to 11% of the cocoa butter is replaced by SOS fat, a chocolate bar can be obtained which is suitable for tropical use, although a certain adjustment of the tempering times must be taken into account in its production. Replacing up to 12% cocoa butter with SOS fat enables the production of excellent milk chocolate · If 12 to 35 % of the cocoa butter is replaced with SOS fat, a hardened milk chocolate can be produced.

If up to 25 % of the cocoa butter is replaced with POS fat, it has been found that normal chocolate bars can be made. If 25 to 55 %%, preferably up to 50 #, of the cocoa butter is replaced with POS fat, a chocolate bar suitable for tropical use can be made. If up to 40 % of the cocoa butter is replaced with POS fat, it has been found that normal milk chocolate can be made. When 40 to 100 % of the cocoa butter is replaced, a hardened milk chocolate can be made.

For preparing a cured milk chocolate, a fat can be used consisting of a mixture of up to 40%, preferably up to 30% _t SOS-fat, of at least 10%, preferably at least 15%, POS fat and 0 to 55% cocoa butter consists.

Many more new and beneficial uses

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for the SOS / POS fat, either in a mixture with the palm oil middle fraction or not, can be seen from FIGS. 18, 19 and 20. Herein G means POP. These figures are based on working with SOS fat, POS fat and the palm oil middle fraction of a quality described below. As already indicated, however, it has been found that the results are used in a very general manner in the sense of a prediction can. Area 1 of Fig. 20 represents compositions which are expected to undergo comparable annealing conditions like cocoa butter require. This figure is based on the work using the Jensen cooling curve.

The formulations shown in FIG. 18 have proven to be special Proven useful in the manufacture of chocolate bars. The compositions defined by areas 1, 2, 3 and 4 have been found to be useful for making normal chocolate bars. The through surfaces 2, 3 and defined compositions are preferred because a chocolate bar can be obtained that is particularly hot

cLi-Θ
melts. The compositions defined by / area 3 are particularly preferred because, as a rule, the tempering conditions do not have to be changed. The compositions defined by areas 5 »6» 7 »8, 9 and 10 have been found to be particularly useful in making chocolate bars suitable for tropical use. The compositions defined by / areas 8 and 10 are preferred because of this a chocolate bar can be produced which, surprisingly, melts particularly sharply. The compositions defined by areas 6, 9 and 10 are preferred because, as a rule, the tempering conditions do not have to be changed for them.

The formulations shown in FIG. 19 have proven to be special Proven useful for making milk chocolate. The compositions defined by areas 1, 2 and 3 have proven to be useful for the »production of normal

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Milk chocolate proven. Those defined by area 2 Compositions are preferred because, as a rule, the annealing conditions do not have to be changed for them. the compositions defined by areas 4, 5, 6, 7 and 8 have proven to be useful for the production of hardened milk chocolate defined compositions are preferred because a hardened milk chocolate can be obtained, the surprising Has sharp melting properties. The through the surfaces Compositions defined in 4 and 6 are preferred because, as a rule, this does not change the tempering conditions Need to become·

Usable combinations of SOS / POS fat with the palm oil middle fraction, Shea stearin fat, illipe fat or any other Hard fat compatible with cocoa butter (i.e. mainly other SOS / POS / POP fats) are shown in the enclosed figures, particularly Figures 18, 19 and 20, such as the compositions which are each within the preferred ranges (Areas) or the compositions that are used in combination with other fats, in particular with cocoa butter, lie within these areas (areas).

In the present application, expressions such as "normal plain chocolate", "normal milk chocolate", "chocolate bars suitable for tropical use" and "hardened milk chocolate" referred to. These terms are defined below · It should be noted that in the present application specified percentage limits are based on a work at which is somewhat arbitrarily assumed that the standards given for these expressions must be met before the hard fat substitution can be said to be satisfactory for the stated purpose. These standards are high and so be it indicated that sufficient products are obtained

309842/0417

can, if for some reason lower standards are accepted that are slightly outside the specified limits. The expression “somewhat outside” is to be understood as a deviation of 5% in each case, ie for a specified range from 10 to 55 ° / ° a sufficient product is still obtained within the range from 5 to 60%. In the present application, terms such as "cocoa butter" and "palm oil middle fraction" are referred to. These terms are also defined in more detail below. The specified pro ent limits are based on the use of, for example, cocoa butter and palm oil middle fraction of the defined quality. The use of cocoa butter or palm oil middle fraction of a lower or higher quality affects somewhat the validity of the limit values given in the description, whereby more SOS / POS fat has to be incorporated when the quality is reduced, while less needs to be incorporated when the quality is increased. For example, the palm oil middle fraction can advantageously be combined with palm oil and SOS / POS fat, with more SOS / POS fat being used than if no palm oil is present. The quality of the SOS / POS grease also plays a role. The percentage ranges given in the description are based on results obtained using a material of the defined quality (cf. the definitions of the material used below). When using SOS / POS grease of a lower quality, the incorporation of more is favorable, while when using SOS / POS grease of a higher quality, the incorporation of is less favorable.

So as not to confuse the description with too many details the experimental data on which the limit values and the figures are based are to be made in detail not specified. In the same way, only numbers for SOS fat, POS fat and for certain SOS / POS fat are given (cf. Figures 10 to 13) It should be noted that because the SOS

309842/0417

Fat and the POS fat either alone or in the presence of the palm oil middle fraction or cocoa butter Do not adversely affect similar numbers demonstrating the benefits outlined for other SOS / POS fats could become. All percentages in the description relate to weight.

For the palm oil middle fractions and the preferred palm oil middle fractions, which can be used in accordance with the invention are as described in the United Kingdom The invention described in US Pat. No. 827,172 can be used can.

In some countries, the term "chocolate" can only apply to products are used that meet certain requirements. In the present application, however, simplicity is used the term "chocolate" is used to mean all solid, edible fat products based on Cocoa, i.e. cocoa powder or cocoa liquid, includes regardless of whether the fat is partly cocoa butter act or not.

In the work on the preferred limits for the use of SOS / POS fats it was assumed that the Fat meet the dilatation limits given below in normal plain chocolate got to:

D ₂₀ > 1800, D ₂₅ > 1700, D ₃₀ 1100-1400 and

Similarly, the dilatation limits for the fat were made in an adequate Hain chocolate as follows:

> 1800, D ₅₀ 1100-1400 and D ₅₅ 100-200.

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Pure the fat in a suitable for tropical use Chocolate bars, the limits were assumed in the same way as follows:

D ₂₀ > 1800, D ₃₀ > 1400 and D ₃₅ ^ 200.

The dilation limits for the fat in a normal milk chocolate (with 15 % milk fat) were assumed as follows:

D ₂₀ > 1300, D ₅₀ 600-900 and D ₅₅ OOO.

Similarly, the limits were set for the fat in one Adequate milk chocolate assumed as follows:

D ₂₀ > I3OO, D ₃₀ 600-900 and D ₃₅ 100-200.

Similarly, the limits for the fat in hardened milk chocolate were assumed as follows:

D ₂₀ > 1300, D ₃₀ > 900 and D ₃₅ <200.

It should be noted that in all of the work on milk chocolate, 15 % milk fat based on total fat was used. 15% was used to achieve a sufficient standard, but other values can also be used without the advantages according to the invention being thereby lost. In general, the more SOS / POS fat, in particular SOS fat, or SOS / POS fat, which consists essentially of SOS, is used, the more milk fat is used. SOS / POS fat, especially the SOS component, can be of particular importance as it enables, for example, milk chocolate to be made with a higher than usual content of milk fat.

As in Minifie, Chocolate, Cocoa and Confec-

309842/0417

tionery in "Science and Technology", J. and A. Churchill, Described in London in 1970ι, chocolate is usually used Made using cocoa powder or cocoa liquid that contains more hard butter. In each Trap must be added to cocoa butter. The term "full substitute" used here stands for a hard fat that is successful along with cocoa powder, which usually contains around 10% of the total fat required, in the manufacture of Chocolate can be used. The term "partial or partial replacement" means that the hard fat is only one Part of the cocoa butter required is replaced when cocoa powder is used, and the term "replacement" means that at least some of the cocoa butter required can be replaced.

In all tests on which the specified limit values are based, a high-quality, pure, pressed cocoa butter was used used. The properties are given in the table below.

The cocoa liquid used was a normal cocoa liquor containing 5 ^% cocoa butter, the was practically the same as the cocoa butter characterized in the following table,

A product that was produced by acetone fractionation was used as the palm oil middle fraction in the experiments. as described in British patent specification 827 172. Its properties are given in the table below.

As Shea-Stearin-Pett and Illipe-Fett were neutralized and Dried products used · Their properties are given in the table below.

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Tabel

component

Palm oil illipe shea cocoa medium fat stearin butter fract-fat tion

Iodine number 34.4 * G = saturated; U = unsaturated 32.8 38.7 37.6 Melting point ( ⁰ C) 33.4 ♦ · e.g. C 18: 1 = simply ui 33.5 Refractive index 468 lscesättiete 478 N ⁶⁵ D 1.4 ... f.f.a. (%) 0.1 0.1 0.1 0.57 Monoglycerides (%) traces 0.7 Diglycerides (%) 1.5 2.1 Triglycerides * (%) 98.5 96.7 G 5 (% triglycerides) 3.1 6.4 2.0 0.9 G 2 U (% triglycerides) 83.6 80.0 95.3 80.0 G U 2 (% triglycerides) 9.8 13.5 2.8 17.6 U 3 (% triglycerides) 3.5 0.5 1.7 1.5 asymmetric triglycerides in G 2 U parliamentary group 7.1 1.1 4.0 in G U 2 fraction 8.3 0 0.6 Fatty acid composition * * C 14 0.4 0.3 0 traces C 16 57.1 16.5 4.0 26.4 C 16: 0.6 C 17 - traces C 18. 7.5 43.6 57.5 34.4 C 18. 32.0 37.2 33.1 35.8 C 18: 3.0 1.4 3.4 2.5 C 20: traces 0.8 2.0 0.3 C 20: - - - traces : 0 0.5 o, 7 1.0 0.9 : 0 ' 1 C "fatty acid. 0 0 1 2 0 1 non-saponifiable parts

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The analyzes of the products for the use of SOS / POS fat used in the tests on which the limit values given in the application are based (including the numbers) are given in the table below.

Tabel

Acid number Saponification number Iodine number Triglyceride (%) Lipase analysis

C 16 C 18 C 18 C 18

0 0 1 2

other acids, unsaturated components

Acid number saponification number Iodine Value Triglyceride (%) Lipase Analysis

C 16 C 18 C 18 C 18

0 0 1 2

other acids, unsaturated components

6th SOS Ln2-
3t el-
Lung (5) .1 0 (4) 0.5 0 .0 (D 0.2 3.1 191 .2 O. 190.0 94.2 28 190. Stel
lung - 1.8 st βί - 0.3 > 99 0.4 into the
total ο.5 99 5.2 in total
velvet 96.0 2.5 .2.2 into the
total 94.0 1.9 64.1 96.0 1.4 1.7 51 .0 32.6 0.7 65-5 0.5 34.4 0.3 0.6 52.1 96.1 0.5 0-5 96.7 0.9 2.0 32.9 2.1 56.4 55-5

(1)

0.1 196.0

all in all

31.2

35.4

55.1

0.7

1.4

54.2

in 2-

Position

lung

1.0

1.0

96.1

1.3

0.1

97.8

POS (4)

0.4 194.8

> 99

all in all

50.0

25.4

35.Ο

0.6

1.0

35.5

Position

1.3

1.1

95.1

2.0

0.5

97-1

(3) 0.1

198.5 28.8

into the-

3Ο.4 56.0 52.2

0.5 1.0

52.5

IrB-

development 0.9 1.7

96.1 0.4

0.5 96.8

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In principle, the SOS / POS fat can be natural Fat or a fraction of a natural fat, but in practice the SOS / POS fats are the required purity mostly synthetically produced. The synthesis is preferably based on natural for reasons of suitability Fats as starting materials · Suitable production methods are, for example, by Malkin and Brown in "Prog. Chem. Fats and Lipids", 4, 64-67, and Hartman in "Chem. Rev.", JjS, 84-5 to 86? Specific Synthesis processes that start from natural fats are U.S. Patents 3,012,890 and 3,410,881, Canadian Patent 920 139, and Belgian Patent 775 303 specified. Although these procedures in principle can lead to 100% pure SOS / POS grease, incidental impurities are formed in practice. A feature of the The present invention is that these contaminants should obey certain defined rules. V / enn once these rules have been recognized, it is comparatively easy

to ascertain that the amounts of impurities are below the stated values and that other impurities are absent or present in minimal amounts. For example, the amounts of 2-erucoyl distearin and monoaceto triglycerides that can be formed during synthesis should be less than 1.5 % of the SOS / POS fat.

The cooling curves (Pichard and Jensen), the dilatations, the tempering, the demolding _} the bite hardness, the resistance to fingerprints and to exudation (bloom) were measured in the tests on which the figures are based, and a chocolate was produced, such as it is described on pages 29 to 33 of German patent application P 22 15.

The figures are based on hundreds of trials and show many advantageous aspects of the invention. Which he-

309842/0417

Clarifications for the abbreviations used are given above Description given.

In Figures 10 and 12, areas 1 represent compositions which provide a normal chocolate bar, the areas 2 represent compositions which a normal chocolate bar deliver, if changes in the tempering conditions can be accepted, the surfaces 3 represent compositions which provide a bar of chocolate suitable for tropical use, and areas 4 represent compositions which provide a chocolate bar suitable for tropical use when there are changes in tempering conditions can be accepted.

In FIGS. 11 and 13, areas 1 represent compositions which provide normal milk chocolate, areas 2 represent compositions which provide normal milk chocolate if changes in the tempering conditions are accepted can be, the areas 3 represent compositions represent hardened milk chocolate, and areas 4- represent compositions that provide hardened milk chocolate deliver if changes to the tempering conditions can be accepted.

The hard fat provided according to the invention can generally be used in confectionery and couvertures are used, for example in chocolates, coatings for cakes, candy bars, ice creams, ice confectionery etc. As used herein, the term "chocolate" includes such products.

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Claims (3)

Claims Chocolate, characterized in that the hard fat contained therein has a POP / POS / SOS composition inside an area defined by Figures 18, 19 or 20 of the accompanying drawings and made of a hard fat or a mixture of fats with a POP / POS / SOS composition outside the range and an SOS / POS fat, that exists (A) 80 to 98 % from SOS and POS, (B) from other 0-, P- and S-triglycerides, based on 'the weight of the SOS / POS fat, consist of (a) less than 5 % GGG, (b) less than 5 % PPP, (c) each less than 3% of another GGG, (d) less than 10% GGO which, based on the weight of the SOS / POS fat, consists of (1) less than 5% each? S0 and SPO, (2) less than 3 % PPO and (3) less than 8% SSO, (e) less than 10% OOG, (f) less than 10% SES and SLnS each, (g) less than 5% PES, PLnS, PEP and PLnP and (h) POP and (6) from partial glycerides of 0, P and S, based on the SOS / POS grease, consist of (a) each less than 10 % total anionoglycerides, total diglycerides, diglycerides zait at least one and unsaturated monoglycerides and. (b) each less than 6 % saturated glycerides and doubly saturated siglyesrideii, where in (B) and (C) at most If · '^? cesogen on the total amount the fatty acid residues in the SCS / PC-S-JVtri? and S arbitrary are replaced by M and A, 309842/0417 2. Use a mixture of a natural, high POP / POS / SOS fat and the SOS / POS fat as a partial substitute for cocoa butter in chocolate according to claim 1. 3. Use according to claim 2, characterized in that the mixture as a natural, high POP / POS / SOS fat contains a palm oil middle fraction. 309842/0417