DK154114B - PROCEDURE FOR MAKING CHOCOLATE TO MAKE CONFECT OR LIKE, WHICH INCORPORATES A HARD FAT FATHER IN A CHOCOLATE PREPARATION MIX - Google Patents

Description

DK 154114 B

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The present invention relates to a method of making chocolate for making confectionery or the like.

Hard fats are particularly important for the manufacture of confectionery, confectionery, bakery and pharmaceutical products. Such fats have the special property of being hard at room temperature, but quickly melting at body temperature, e.g. in the mouth. By far the most important example of a hard fat of cocoa butter. However, because of its very special properties and also due to its long-term customary use, this can reach high prices and therefore there has long been a need

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for fats that can be used as substitutes for e.g. cocoa butter. As will be explained in more detail below, fats have been developed that partially satisfy this need, but all of these fats suffer from one or more deficiencies.

A further problem with regard to hard fats is that although they really have the special properties that make them particularly suitable for use with special products such as confectionery, baked goods and pharmaceutical products, the theoretically optimal behavior is far from the available fats. Thus, e.g. need for a fat which will enable the production of chocolate for making confectionery or the like which is less yielding to the fingers than chocolate made from cocoa butter, but which will still exhibit sharp melting properties in the mouth. Another case is the need for a fat which will enable the production of chocolates to produce confectionery or the like at relatively high ambient temperatures or, in particular, using cooling water at a relatively high temperature, making chocolate presently virtually impossible. where there are high ambient or cooling water temperatures. Further examples are the need for a fat which is more resistant to the formation of a grayish outer membrane than cocoa butter, and a fat which will enable the storage of chocolate for the manufacture of confectionery or the like under tropical or semi-tropical conditions, e.g. in centrally heated buildings. Generally, there is a need for fats that allow for more flexibility, and for more reliable fats, that is, fats of a more uniform quality than the currently available hard fats. Such a fat should preferably be compatible with most hard fats, especially with cocoa butter.

There are a number of previous publications dealing with fats that can replace hard fats such as cocoa butter, and to bring some order into this very large amount of material, these previous publications can be divided into three groups.

A. This is the largest group and the fats described therein are the ones most commonly used in practice. These fats are such that in the manufacture of chocolate for the manufacture of confectionery or the like, as much of the cocoa butter as possible must be removed and cocoa powder containing approx. 10% cocoa butter instead of the cocoa liquid, which σΙτττΊ Λαο * t c? c? λ Ρωλ1 + 'π4 "Λ · {* -v -ΐ 1 ^ 1Λν * - £ r \ v / c \ y \ λ Ί -ί λγλ

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Nevertheless, they are very suitable and are widely used in the manufacture of chocolate (as explained later, the term "chocolate" will be used in its broadest sense), e.g. for coating cakes, pastry pieces and ice creams. Examples are fats made by fractionation and hydrogenation of palm kernel, peanut and coconut oils. Examples of publications on such fats are United States Patent Nos. 2,442,536 and British Patent Nos. 694,970 and 1,107,206.

B. There are several previous fats suggestions that can replace some of the cocoa butter used, e.g. in the chocolate making, and these fats are usefully compatible with cocoa butter. Such cocoa butter compatible hard fats include ellipse butter, also known as Tengkawang fat, described in Minifie, Chocolate, Cocoa and Confectionery: Science and Technology, J. and A. Churchill, 1970, the shea fraction disclosed in British Patent No. 893,337 and U.S. Patent No. 3-171-7 ^ 8, Mowrah Fat, disclosed in U.S. Patent No. 3-070,445, Kokum Fat, Sal stearin, cotton seed stearin and similar stearins wherein the linoleic and linolenic acid groups have been selectively cured for oleic acid groups, as well as palm oil fractions, especially middle fractions such as those disclosed in British Patent Nos. 827,172 and 925,805, and Dumari butter, Njave or Baku butter, Phulware butter and Kepayan oil, described in U.S. Patent No. 3-084,049 · Further details and background to and examples of such fats can be found in Hilditch, The Chemical Constitution of Natural Pats, Chapman and Hall, London, 1956, especially on pages 236-244 and 3 ^ -9-358. Such fats are characterized by their exceptionally high content of POP, POS and SOS. Generally, such fats consist of at least $ 60 and often more than $ 70 POP, POS and SOS.

(The present description uses the following commonly accepted abbreviations and definitions:

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Symbol Fatty acid residue A arachidonic acid E elaidic acid and isomers with double bonds G saturated acid

Ln linoleic acid M myristic acid 0 oleic acid and isomers with double bonds P palmitic acid S stearic acid U unsaturated acid

Triglycerides will then be designated as illustrated by the following examples: SOS 1,3-distearoyl-2-oleoyl-glycerol SPO 1-stearoyl-2-palmitoyl-3-oleoyl-glycerol S20 distearoyl-oleoyl-glycerol; the position of the acid residues unspecified.) C. The third group of previous publications is the one that describes synthetic mixtures that are stated to be compatible with or possible substitutes for cocoa butter. In some of these publications, such as Chapman et al., J. Chem. Soc., 1957, 1502, and Dutton et al., J. Amer. Oil Chem. Soc., 1961, 38, 96, are disclosed mixtures of synthetic fats with cocoa butter fractions solely as part of some experiments aimed at trying to determine the triglyceride composition in cocoa butter. In other publications such as United States Patent Nos. 3 * 012,890, 3 * 170,799 and 3 * 410,881, and British Patent No. 1,252,224, various synthetic triglyceride mixtures are described as total substitutes for cocoa butter. However, the use of such mixtures with special fats of groups A and B has not been mentioned or suggested, and such mixtures have not been acceptable either.

The former Danish patent application No. 1581/72 relates to the use of a hard fat consisting of a mixture

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at least $ 85. On the basis of the same tests, as well as tests with fats other than the palm oil fraction and tests measuring the amount of other components of such SOS / POS fats, it has now been found that an SOS / POS fat satisfying certain detailed purity requirements, although not $ 100 pure, can be widely used as a substitute for cocoa butter in the chocolate making to improve the properties of the fats described in B above.

Accordingly, the process of the invention is characterized by incorporating in the chocolate preparation mixture a fat consisting mainly of 1,3-distearyl-2-oleyl-glyceride (SOS), 1-palmityl-2-oleyl-3-stearyl -glyceride (POS) or a mixture of 1,3-distearyl-2-oleyl-glyceride and 1-palmityl-2-oleyl-3-stearyl-glyceride (SOS / POS) and, at least, a hard fat in such a ratio that the POP / POS / SOS composition of the total hard fat is within one of FIG. 18, 19 and 20 defined numbered range wherein the hard fat or hard fat mixture is such that replacement of the SOS, POS or SOS / POS fat with the same weight of the hard fat or of the mixture of hard fats provide a chocolate in which the total hard fat composition presents a POP / POS / SOS composition which is outside the defined range and wherein the SOS, POS or SOS / POS fat consists of (A 80 to 98% SOS, POS or SOS / POS, (B) other oleyl (0), palmityl (P) and stearyl (S) triglycerides, which, based on the weight of SOS, POS or SOS / POS fatty fat consists of a) less than 5% fully saturated triglycerides (GGG), b) less than 5% tripalmityl triglycerides (PPP), c) less than 3% of any GGG other than PPP, d) less than 10% asymmetric saturated oleyltriglycerides (GMOs), which, for the weight of the SOS, POS or SOS / POS fat, comprise 1) less than 5% of any preferably asymmetric palmyl-stearyl-oleyl-triglyceride (PSO, SPO),

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2) less than 3% asymmetric dipalmityl oleyl triglyceride (PPO) and 3) less than 8% asymmetric distearyl oleyl triglyceride (SSO), e) less than 10% asymmetric dioleyl monounsaturated triglyceride (OOG), f) less g) less than 5% of 1-palmityl-3-stearyl-2-elaidyltriglyceride (PES), 1-palmityl-3-stearyl-2- (symmetric stearyl-alaidyl and linolyl triglyceride (SES, SLnS)) linolyltriglyceride (PLnS), 1,3-dipalmityl-2-elaidyltriglyceride (PEP) and 1,3-dipalmimethyl-2-linolyltriglyceride (PLnP), and h) 1,3-dipalmityl-2-oleyltriglyceride (POP) and (C) partial glycerides of 0 / P and S which, calculated on the SOS, POS or SOS / POS fat, comprise (a) less than 10% of each of monoglycerides, of diglycerides, of diglycerides containing at least one of 0, and of unsaturated monoglycerides, and b) less than 6% of each of saturated monoglycerides and of saturated diglycerides, with (B) and (C) not more than 15%, calculated on the total fatty acid residues in SOS, POS or SUS. / The POS fat, palmityl residues and stearyl residues are randomly replaced by myristyl residues and arachidyl residues, and which hard fat, respectively. The mixture of hard fats consists of a natural fat with a maximum content of POP / POS / SOS.

Preferred Low Impurity Levels: The amount of G 2 other than P 1 should preferably be less than 0.5%.

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The amount of G- and the amount of P ^ should each preferably .3 3 be less than $ 1.

Preferably, the amount of GMO should be less than $ 5 and especially less than $ 1, the amount of PSO and the amount of SPO should preferably be less than 2.5%, the amount of PPO should preferably be less than 1.5%, and the amount of The SSO should preferably be less than 2.5%>. It is especially surprising how harmful SSO is in the SOS / POS fat.

Preferably, the amount of 00G should be less than 5% and especially less than 1%.

The amount of SES and the amount of SLnS should preferably be less than 5%, and it is particularly surprising how detrimental the effect of SLnS is. It is e.g. more harmful to the physical properties than SES.

Preferably, the amounts of PES, PLnS, PEP and PLnP should be less than $ 2.5. · The amount of POP may be negligible.

Preferably, the amounts of monoglycerides, unsaturated monoglycerides and diglycerides should be less than 3%, the amounts of diglycerides and of diglycerides containing at least one 0 should each preferably be less than 2%, and the amount of saturated monoglycerides should preferably be less than 1%.

The amount of P and S randomly replaced by M and A in (B) and (C) should preferably be less than 5%. The SOS / POS fat will preferably have an iodine number of less than 35, and more preferably. is an iodine number of less than 30.

It will be noted that in the definition given above for the SOS / POS fat, U is not mentioned. However, it has been found that such triglycerides, at least 0 ^, have a negligible interaction with the SOS / POS fat. Therefore, if the SOS / POS fat naturally contains a small amount of O 2, this can be ignored. Likewise, small amounts, less than 0.5%, of unsaponifiable substances can also be ignored.

A particular feature of the invention is the surprising realization that if the impurities are those listed above, an SOS / POS fat having a purity of less than $ 98 can be used extensively and advantageously even below $ 92.

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The amount of SOS and POS should preferably be at least 85%.

The advantages of the invention emerge particularly strongly when it comprises in the chocolate for the manufacture of confectionery or similar hard fat present in palm oil-middle fraction and the SOS / POS fat. In principle, palm oil - the middle fraction is just a highly preferred example of a high POP content fat, all of which can be particularly advantageously used in chocolate mixed with the SOS / POS fat.

A particular aspect of the invention is mixtures of the SOS / POS fat and palm oil middle fraction which can be used in the manufacture of chocolates as partial substitutes, full substitutes or substitutes for cocoa butter.

When the SOS / POS fat contains no or minimal amounts (less than 15 / °) of POS, it will be designated as SOS fat, and similarly, POS fat will indicate an SOS / POS fat containing no or minimal amounts (less than $ 15) by SOS.

SOS fedt_i_galmeolie ^ mid-fraction.

It has been found that incorporation of SOS fat into palm oil middle fraction provides a fat which is a useful and generally partial substitute for cocoa butter, and is particularly useful for the production of normal pure chocolate for making confectionery or the like. This fat can be used in greater quantities in pure chocolate and in cream chocolate than palm oil center fraction. Alternatively, the requirements for palm oil center fraction using such a fat may be less stringent than using palm oil center fraction alone. The incorporation of small amounts of the SOS fat has the additional advantage that more pure palm oil fraction can be incorporated into pure chocolate than when used alone as a substitute.

A further and very important effect is that the resistance to the formation of a gray coating becomes even better than with the palm oil center fraction alone. Incorporation of SOS fat into palm oil - the middle fraction also advantageously increases the dilatations and melting point and improves the crystallization and tempering properties. The effects are best seen when mixing SOS fat

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and palm oil center fraction consists of between $ 5 and $ 95 palm oil - middle fraction and 95-5, especially $ 95-20 SOS fat. At over $ 20 SOS, the properties to counteract a gray coating are particularly evident.

It will be appreciated that a particular aspect of the invention is a fat comprising a mixture of palm oil fraction and SOS fat, especially in the amounts indicated. Other aspects are cocoa butter and chocolate for making confectionery or the like containing such mixtures.

The eating properties, especially the cooling effect, are generally better for products containing mixtures made by incorporating SOS fat or SOS / POS fat into palm oil - middle fraction than for products made by incorporating SOS fat or an SOS / POS grease without palm oil center fraction.

Surprisingly, it has been found that incorporation of SOS fat or SOS / POS fat consisting predominantly of SOS is advantageous compared to incorporation of POS fat. From the known composition of cocoa butter in which POS is the predominant tri-glyceride, it could have been assumed that incorporating POS fat would have been particularly advantageous.

SOS / POS fat is considered to consist predominantly of SOS when at least βθ $ and preferably at least $ 80 of SOS and POS together, that is, the special chemical compounds, is SOS.

The normal amount in which 'Ooberine?' as discussed below, being incorporated into pure chocolate at least in the UK is approx. $ 18, calculated on total fat content. It has been found that a hard fat substitute comprising 50-80 $ palm oil middle fraction and 50-20 $ SOS fat can be incorporated into normal pure chocolate for making confectionery or the like up to at least this amount, so will it in higher volumes. The tempering conditions usually do not need to change and amounts of 40-25% SOS fat represent an optimum. Thus, e.g. a fat consisting of 70% palm oil - middle fraction and 30% SOS fat is incorporated in cocoa butter in an amount of 36%, based on the total fat, to obtain a normal pure chocolate. An indication of the amounts in which such hard fat substitutes can be used is given in FIG. 1 and 3.

If the possibility of changing the tempering conditions is acceptable, then the composition mentioned below is

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fat consisting of 65-92% palm oil middle fraction and 35-8% SOS fat can be used as a complete substitute for fat in the preparation of pure chocolate for making confectionery or the like. In this case, the replacement preferably contains 15% SOS fat. Preferably, the replacement should be used in an amount of up to 50%, based on the total fat, and in particular in an amount of 30%. A particular advantage is that by using such substitutes at least 40% can be incorporated into cocoa butter, e.g. 50%, palm oil center fraction.

Further, it has been found that a fat consisting of a mixture of palm oil center fraction and SOS fat containing up to $ 42 palm oil middle fraction can be used as a partial substitute for cocoa butter to form a cured cream chocolate. A fat consisting of palm oil center fraction and SOS fat and containing less than $ 70 SOS fat has been found to allow the incorporation of more palm oil middle fraction than when used alone as a substitute.

It has been found that when the amount of SOS fat incorporated into the palm oil fraction is such that the fat obtained consists of $ 8-20 SOS fat and $ 80-92 palm oil fraction, the fat will be an excellent substitute. for all the fat, and excellent pure chocolate for making confectionery or the like can be made using this fat instead of cocoa butter. However, an adjustment of the tempering conditions must be made. Furthermore, when the fat consists of 20-35%, preferably 30% SOS fat and 65-80% palm oil middle fraction, it can be used as complete fat substitute for the production of pure chocolate suitable for use in the tropics. Here, too, an adjustment of the tempering conditions must be made.

In FIG. 16 shows the surprisingly beneficial effects of the addition of SOS fat to palm oil middle fraction and of palm oil middle fraction to SOS fat. The lines in said figure are iso-dilatation lines as described in British Patent Specification No. 1,228,159.

SOS fat ^ palm oil center fraction_and cocoa butter.

As above, one aspect of the invention is the incorporation of SOS fat to form ternary mixtures of cocoa butter, palm oil center fraction and the SOS fat. All the fats that

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palm oil center fraction, can be used to form such ternary mixtures. Preferred amounts in which such fats can be incorporated into cocoa butter are shown in FIG. 1 for pure chocolate and in FIG. 3 for cream chocolate containing $ 15 milk fat, calculated on total fat.

In all figures, A represents POS fat, B SOS fat, C palm oil center fraction and D cocoa butter.

In FIG. 1 represents region 1 providing pure chocolate suitable for use in the tropics, while region 2 represents compositions providing normal pure chocolate, region 5 representing compositions providing pure chocolate for use in the tropics, if any change in tempering conditions is acceptable, and range 4 represents compositions which yield normal pure chocolate if any change in tempering conditions is acceptable.

In FIG. 5 represents the region 1 products that give cured cream chocolate, the area 2 represents products that give cured cream chocolate if any change in tempering conditions is accepted, area 5 represents products that provide normal cream chocolate if any changes in tempering conditions are accepted, and area 4 represents products that provide normal cream chocolate.

It should be noted that the order of mixing does not affect the properties obtained nor the utility of the invention, that is, incorporating SOS fat into palm oil middle fraction surprisingly improves palm oil middle fraction properties as a substitute for hard fat. Thus, e.g. The SOS fat and palm oil middle fraction are mixed into the product separately. Additional ternary mixtures are the following:

Some preferred compositions for normal pure chocolate are represented by regions 1 and 2 of FIG. 2, and a preferred range in which the operating conditions usually do not need to be changed is 1.

A fat consisting of a mixture of cocoa butter, SOS fat and palm oil center fraction, represented by the region 3 1 Fig · 2, has been found to be a complete fat substitute in the preparation of sufficiently pure chocolate.

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Fats which have been found to be useful complete fat substitutes in the preparation of pure chocolate for use in the tropics are represented by areas 4 and 5 of FIG. 2, of which region 5 represents a preferred region in which the tempering conditions usually do not need to be changed.

In FIG. 4 are preferred ternary mixtures of cocoa butter, palm oil center fraction and SOS fat to make cream chocolate containing $ 15 milk fat, based on the weight * of the total fat. Areas 1 and 2 represent mixtures that can provide normal cream chocolate, while region 5 represents products that provide adequate cream chocolate and region 4 represent products that can provide cured cream chocolate.

SO§ / POS fedtstof_og_palmeolie mid-fraction.

As explained above, the invention encompasses the use of both SOS fat and POS fat, although the use of SOS fat, alone or mixed with POS fat, is a particular embodiment. Particularly advantageous combinations of SOS / POS fat and palm oil center fraction are described below. It should be noted that the SOS fat and the POS fat fat can be incorporated separately or together.

Particularly advantageous substitutes for hard fats are those which can replace all the added cocoa butter used in good quality chocolate, that is, can be used as additional fat for that contained in the cocoa liquid. The amount of such added fat is usually from 20 to 50 $ and often about $ 50 of total fat. It has been found that a substitute for hard fat consisting of a mixture of palm oil - middle fraction and, notably, both SOS fat and POS fat, and containing less than $ 30 SOS fat and less than $ 80 palm oil middle fraction, can provide this benefit. In FIG. 5, area 1 represents a preferred range for such substitutes that can be used to make a fully pure chocolate.

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*

Furthermore, it has been found that a fat formed by incorporating either SOS fat or POS fat or a combination of both, consisting of up to $ 75 palm oil center fraction and theoretically from 0 to $ 60 POS fat with the residual SOS fat is useful as a partial substitute for cocoa butter to obtain a pure chocolate suitable for use in the tropics. By "theoretical" is meant that either SOS fat and POS fat are incorporated or an SOS / POS fat containing SOS and POS in the required amounts. Percentages of SOS fat and POS fat are listed below. , these should be read as including the possibility of adding an SOS / POS fat containing SOS and POS in the prescribed proportions.

When the percentage amount of SOS fat is greater than 30 and preferably greater than 50, there is the added advantage that the tempering conditions usually do not need to be changed.

Furthermore, such fat consisting of $ 3-55 S0S fat, $ 36-54 POS fat and $ 15-35 palm oil middle fraction has been found to be an excellent complete fat substitute in the manufacture of pure chocolate. Usually, the tempering conditions do not need to change. In addition, such fat consisting of 5-35 $ SOS fat, 50-80 $ POS fat and 10-30 $ palm oil middle fraction has been found to be an excellent complete fat substitute in the preparation of a pure chocolate to be used in the tropics. When the amount of palm oil center fraction is less than $ 23, the tempering conditions usually do not need to change.

It has also been found that a fat consisting of a mixture of 27-42 $ SOS fat, 30-50 POS fat and 17-33 $ palm oil middle fraction is a useful complete fat substitute in the manufacture of cream chocolate , and the tempering conditions usually do not need to be changed. Further, fats of the composition set forth below, prepared by incorporating SOS and / or POS fats, are useful as complete fat substitutes in the preparation of cured cream chocolate: (a) 0-30 $ SOS fat, at least $ 70 POS- fat and up to $ 30 palm oil middle fraction, (b) $ 15-40 SOS fat, $ 45-70 POS fat and up to $ 15 palm oil middle fraction, and (c) $ 40-55 SOS fat, 20 $ 55 POS fat and $ 5-30 palm oil middle fraction.

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An excellent partial cocoa butter substitute, mentioned e.g. on page 66 of the previously mentioned work by Minifie, is traded on the British market under the designation "Coberine", which is also registered in this country. Such a product must meet a number of stringent requirements, and it has been found that products represented by the region 1 of FIG. 17 meet these requirements.

POS fedtstof_i_palmeolie mid-fraction.

Such general advantages as more flexibility and uniformity of composition in incorporating POS fat into the palm oil center fraction are mentioned above. Particularly advantageous amounts of incorporation are given below.

It has been found that a fat consisting of a mixture of palm oil center fraction and, based on the fat, at least $ 40, preferably at least $ 60 POS fat, is a good substitute for hard fats. When it contains between $ 40 and $ 60 POS fat, it can be used as an adequate substitute for "Coberine" and can be used in high amounts in chocolate. When it contains more than $ 60 POS fat, it can be used in high amounts in chocolate to obtain pure chocolate suitable for use in the tropics. These substitutes are preferably used in amounts of up to a total of $ 50, especially $ 50 of the cocoa butter normally used.

Products such as "Coberine" and the like are disclosed in British Patent Nos. 827,172 and 925,805, and contain other fats as well as palm oil middle fraction.

It has been found that a fat formed by incorporating POS fat into palm oil middle fraction, consisting of palm oil middle fraction and up to $ 80 POS fat, is a suitable partial replacement for cocoa butter. It allows the incorporation of more palm oil middle fraction into pure chocolate than when using palm oil middle fraction alone as a substitute, and in addition, the requirements for palm oil middle fraction may be less stringent than when used alone.

It has also been found that such fat consisting of POS fat and up to $ 45 palm oil middle fraction can be used as a partial substitute for cocoa butter to obtain a pure chocolate suitable for use in the tropics.

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In addition, such a fat consisting of $ 15-25 palm oil fraction and $ 75-85 POS fat is an excellent complete fat substitute, since excellent pure chocolate can be made using this fat instead of cocoa butter.

Furthermore, such a fat consisting of POS fat and of up to $ 50 palm oil fraction is an excellent complete fat substitute for use in the manufacture of cream chocolate, and when the amount of palm oil middle fraction is less than $ 55, cured cream chocolate can be obtained.

As stated earlier, one aspect of the invention is the incorporation of POS fat to form ternary mixtures of cocoa butter, palm oil center fraction and POS fat. The above-described fats obtained by incorporating POS fat into palm oil mid-fraction can be used to form such ternary mixtures.

Preferred amounts in which such fats can be incorporated into cocoa butter are shown in FIG. 6 for pure chocolate and of FIG. 7 for cream chocolate.

In FIG. 6 represents the range · 1 products that can provide pure chocolate suitable for use in the tropics, area 2 represents products that can provide pure chocolate for use in the tropics, if any change in tempering conditions is acceptable, area 3 represents products, which can yield normal pure chocolate, and the region 4 represents products which can yield normal pure chocolate if any change in tempering conditions is acceptable. In FIG. 7 represents area 1 that can produce cured cream chocolate if any change in tempering conditions is acceptable, area 2 represents products that can provide normal cream chocolate, and area 3 represents products that can provide normal cream chocolate if any change in tempering conditions occurs. accepted. As is generally the case for products formed by incorporating SOS / POS grease, the order of mixing will not greatly affect the properties obtained. Special ternary mixtures are as follows.

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It has been found that in FIG. 8 listed fat products are particularly useful for making pure chocolate.

The products defined by regions 1 and 2 have been found to be useful for the production of normal pure chocolate, while the products defined by region 3 are useful for the preparation of sufficiently pure chocolate. Products defined by range 1 are preferred because the tempering conditions usually do not need to be changed.

The products defined in regions 4, 5, 6 and 7 have been found to be useful for the production of pure chocolate suitable for use in the tropics, and of which the products defined in areas 4 and 7 are preferred because the tempering conditions are usually does not need to be changed. Furthermore, the products defined by regions 4 and 5 are preferred because the chocolate thus produced has surprisingly sharp melting properties in the mouth.

Similarly, it has been found that in FIG. 9 listed fat products are particularly suitable for the manufacture of cream chocolate containing $ 15 milk fat. The products defined in the region 1 are particularly suitable for the production of normal cream chocolate, while the products defined in the region 2 are suitable for the production of hardened cream chocolate.

SOS / POS fat together with palm oil center fraction and shea stearin etc.

As disclosed in British Patents Nos. 827,172 and 925 * 805, see in particular the former, page 3, lines 37-106 and the examples, palm oil center fraction can be used with particular advantage as cocoa butter - substitute in admixture with the so-called fat of Borneo -talg type. It is a further feature of the present invention that the incorporation of SOS / POS fat is particularly advantageous when the resulting mixture contains one or more of such fats.

In FIG. 14, some areas represent particularly useful compositions. E is Illipé and F is shea-stearin. Of the areas based on dilatations and limited by the fully circumscribed lines, Area 1 represents compositions comparable to cocoa butter, while Area 3 represents compositions that can be used to make pure chocolate suitable for use in the tropics. The dotted line restricts the range where the tempering conditions are as before

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cocoa butter.

In FIG. 15, some preferred areas are shown based on dilation studies. Area 1 represents compositions comparable to "Cohenne", while area 2 represents compositions comparable to cocoa butter. These and the following figures clearly show the general utility of SOS / POS fats, which means that the use is not necessarily limited to use with palm oil center fraction. In particular, with the preferred SOS / POS fats, novel and advantageous substitutes for hard fats are generally obtained. Thus, SOS / POS fats can e.g. is used to improve low-quality natural hard fats, especially cocoa butter. Natural fats can be of low quality, e.g. due to the use of bean shells or poor storage.

Incorporation in cocoa butter.

The use of SOS / POS fat together with cocoa butter and without any other cocoa butter substitute offers significant benefits. It is especially surprising that SOS fat is even more beneficial than POS fat. Details of the use of SOS / POS fats together with cocoa butter are given below.

It has been found that excellent normal pure chocolate can be produced if up to 8% cocoa butter is replaced with the SOS fat and the tempering can be carried out under normal conditions. The chocolate is thereby improved, e.g. in terms of gray coating formation, susceptibility to fingerprints and hardness, and comparable to chocolate made from the best quality cocoa butter.

When substituting 8-11 # of cocoa butter with SOS grease, a pure chocolate suitable for use in the tropics can be obtained, but some tempering times must be adjusted during chocolate production.

Replacement of up to 12 # of the cocoa butter with SOS grease enables the production of excellent cream chocolate and reaches 12-55 #

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If cocoa butter is replaced with SOS grease, a hardened cream chocolate can be obtained.

When up to $ 25 cocoa butter is replaced with POS fat, it has been found that normal pure chocolate can be made and reaches 25-55, preferably up to $ 50 of cocoa butter with POS - fat can be made pure chocolate for application in the tropics.

When up to $ 40 cocoa butter is replaced with POS fat, it has been found that normal cream chocolate can be obtained and when $ 40-100 of cocoa butter is substituted, a hardened cream chocolate can be made.

22§ /? 22: £ ®2istof.

A fat consisting of a mixture of up to $ 40, preferably up to $ 50 SOS fat, at least $ 10, preferably at least $ 15 POS fat, and 0-55 $ cocoa butter can be used to make a cured cream chocolate.

General use of SOs / POs fats.

Many other, novel and advantageous options for using SOs / POs fats, either blended with palm oil center fraction or not, will be apparent from FIG. 18, 19 and 20, where it should be noted that G represents POP. These figures are based on works with SOS grease, POS grease and palm oil center fraction of the quality described later, but as indicated, it has been found that the results can be used predictably more generally.

The area 1 in FIG. 20 represents compositions which may be expected to require similar tempering conditions as cocoa butter. This figure is based on works using the Jensen cooling curve.

The FIG. 18 compositions have been found to be particularly suitable for the production of pure chocolate.

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The compositions defined in regions 1, 2, 3 and 4 have been found to be useful for the production of normal pure chocolate, and the compositions defined in regions 2, 3 and 4 are preferred because they can obtain pure chocolate which is especially sharp melting. Compositions defined by the range 3 are particularly preferred because the tempering conditions usually do not need to be changed.

The compositions defined in regions 5 * 6, 7, 8, 9 and 10 have been found to be useful in the preparation of pure chocolate suitable for use in the tropics, and of which the compositions defined in regions 8 and 10 are preferred because can be obtained pure chocolate that is special and surprisingly sharp melting. The compositions defined in regions 6, 9 and 10 are preferred because the tempering conditions usually do not need to be changed.

The FIG. 19 listed compositions have been found to be particularly useful in the manufacture of cream chocolate.

The compositions defined by regions 1, 2 and 3 have been found to be useful in the production of normal cream chocolate, and the compositions defined by region 2 are preferred because the tempering conditions usually do not need to be changed. The compositions defined in regions 4, 5, 6, 7 and 8 have been found to be useful in the preparation of cured cream chocolate.

The compositions defined in regions 6 and 7 are preferred because they can obtain hardened cream chocolate with surprisingly sharp melting properties, and the compositions defined in regions 4 and 6 are preferred because the tempering conditions usually do not need to change.

Highly useful combinations of SOS / POS fats with palm oil center fraction, shea stearin, ellipse or other cocoa butter compatible hard fats (i.e. other mainly SOS / POS / POP fats) will be apparent from the figures, especially FIG. 18, 19 and 20, e.g. mixtures which are either within the preferred ranges or after being combined with other fats, especially cocoa butter, are within such ranges.

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General Notes on E-Tandards1 In the preceding and following, such terms as "normal pure chocolate", "normal cream chocolate", "pure chocolate suitable for use in the tropics" and "hardened cream chocolate" have been used, and these terms will be defined below.

It should be noted, however, that the percentages stated are based on works which, somewhat arbitrarily, provided that the given standards for such designations had to be met before the fat substitute could be declared satisfactory for the purpose given. These standards are high, and it should be noted that if lower standards are accepted for any reason, satisfactory products may be obtained slightly outside the stated limits, meaning "slightly outside" means an additional $ 5 in each direction, which means that for an area listed as $ 10-55 *, a complete product can be obtained within. range $ 5-60.

Such terms as "cocoa butter" and "palm oil center fraction" have also been used, and these terms also require a more detailed definition which will be given below. The percentages stated are based on the use of e.g. cocoa butter and palm oil - middle grade of certain quality, and the use of cocoa butter or palm oil middle or lower grade will weakly affect the relevance of the stated limits, as inferior quality will require the incorporation of more SOS / POS fat, while better quality will require the incorporation of less. Thus, e.g. palm oil center fraction with good result is combined with palm oil and SOS / POS fat, but more SOS / POS fat may be used than when no palm oil is present.

Similarly, the quality of the S0S / P0S fat plays a role. The percentages listed are based on results for which well-defined quality materials are used, see the later section "Materials used". Utilization of SOS / POS - lower quality fats will advocate for incorporation of more, while use of higher quality SOS / POS fats will advocate for incorporation of less.

For the sake of clarity, the experimental data on which the specified boundaries and figures are based will not be fully stated, and for the same reason only figures for

Ji DK 154114 B

SOS grease, POS grease and special SOS / POS grease offerings, see fig. 10-lj5. It will be understood that since SOS and POS do not adversely affect each other, either alone or in the presence of palm oil center fraction or cocoa butter, similar figures could be provided for other SOS / POS fats showing the benefits obtained.

It should be noted that all percentages indicated are by weight.

Definitions.

Palm mid-fraction.

The palm oil center fractions and the preferred palm oil center fractions which can be used according to the invention are those which can be used for the invention disclosed in British Patent Specification No. 827-172.

Chocolate.

In some countries, the term "chocolate" can only be used for products that meet certain requirements. In the present case, for convenience, the term "chocolate" is intended to include all solid, edible fat products based on cocoa, ie. cocoa powder or cocoa liquid, whether or not the fat is partially cocoa butter.

Normal pure chocolate.

When working on which the preferred limits for the use of SOS / POS fats are based, it is assumed that the fat must meet the following dilatation limits for a normal pure chocolate: D20) 1800, D25;> 1700, D ^ q 1100-1400 and D <100.

Completely pure chocolate.

Similarly, the dilation limits of the fat in a sufficiently pure chocolate are assumed to be D2q> 1800, D ™ 1100-1400 Dg Ό, κ 100-200.

J> 0 X>

22 DK 154114 B

Pure Chocolate for Use in the Tropics Similarly, the dilation limits are assumed to be D2q> l800, D ^ q> 1400 and D ^ <200 for the fat in a pure chocolate suitable for use in the tropics.

Normal cream chocolate.

Similarly, in a normal cream chocolate (containing 15%> milk fat) the dilation limits of the fat are assumed to be D20> 1300, 600-900 and 100.

Full cream chocolate.

Similarly, the dilation limits are assumed to be D2C> 1300, D ^ 0 600-900 and 100-200 for the fat in a full cream chocolate.

Cured cream chocolate.

Similarly, the dilation limits are assumed to be D20> 1300, D ^ q> 900 and 200 for the fat in a cured cream chocolate.

It will be seen that for all cream chocolate experiments, chocolates containing 15% milk fat have been used, calculated on the total fat, but other concentrations can be used without undermining the advantages obtained by the invention. In general, the more milk fat used, the more S0S / POS fat, especially SOS fat or SOS / POS fat consisting mainly of SOS, must be used. The S0S / POS fat, especially the SOS component, may be of particular importance as it will enable e.g. cream chocolate is made with more than the usual milk fat content.

23 DK 154114 B

Replacements.

As described e.g. in Minifie, Chocolate, Cocoa and Confectionery: Science and Technology, J. and A. Churchill, London, 1970, chocolate is usually made using cocoa powder or cocoa liquid, the latter containing more "hard butter" but in both In case, cocoa butter must be added. In the present case, the term "complete replacement" is used for a hard fat which can be successfully used in combination with cocoa powder, which usually contains approx. $ 10 of total fat required for chocolate making. By the term "partial replacement" is meant that the hard fat replaces only a portion of the cocoa butter required by the use of cocoa powder, and by the term "replacement" is meant that at least a portion of the required cocoa butter can be replaced.

island

Cocoa butter used materials.

In all the experiments on which the limits are based, pure, good quality cocoa butter was used, the data of which are given in the following table.

The cocoa liquor.

The cocoa liquid used was normal and contained $ 54 cocoa butter, which is practically the same as the cocoa butter listed in the following table.

Palm mid-fraction.

The product used for the experiments was prepared by acetone fractionation as described in British Patent Specification No. 827,172, and its data are set forth in the following table.

Shea candle and Illipé.

Neutralized and dried products were used, and their data are also listed in the following table.

24 DK 154114 B

Table I

j Palm oil- I shea- Cocoa- | Component 'fraction Ulipé-candle butter ----------, ---- 1 ---: ·

I I

vertical 34 ': 32.8; 38.7 37.6

Melting point (° C). 33.4 J 33.5 * I ';

Refractive Index '468 i; 478 N65D 1.4 ...! · Ff.a. (%) 0.1 in 0.1 in 0.1 0.57 in;

Monoglycerides {fo) trace: | 0.7

Diglycerides {fo) 1.5 in j 2.1

Triglycerides x (%) 98.5; ; 96.7 G 3 (% of triglycerides) 3.1; 6.4 2.0 0.9! G 2 U (% of triglycerides) 83.6 in 80.0 95.3 80.0 in G U 2 {% of triglycerides). 9.8 · 13.5 2.8 17.6

I I

U 3 {fo of triglycerides)! 3.5! 0.5 1.7 1.5

Asymmetric triglycerides! ; in G 2 U fraction j 7.1: 1.1 4.0 in G U 2 fraction j 8.3 \ 0 0.6

X3 £ I

Fatty acid composition j! C 14: 0 I 0.4 '0.3 0 track! : C 16: 0 57.1 16.5 4.0 26.4 C 16: 1 I · 0.6.

C 17: 0 j track C 18: 0 I 7.5 43.6 57.5 34.4 c 18: 1 32.0 37.2 33.1 35.8 C 18: 2 3.0 1.4 3 , 4 2.5 C 20: 0 trace 0.8 2.0 0.3 G 20: 1 - - trace

Invisible 0.5 0.7 1.0 0.9: --------! ______.

x G = saturated; U = unsaturated

DK 154114 B

SOS / POS fat.

The following tables indicate the analyzes for the products used for the experiments on which the limits for the use of SOS / POS fat are given in the previous text and in the figures.

Table II

SOS____ (1) (4) (5)

Acid number 0.6 0.2 0.1

Saponification figure 190.0 190.0 191.0 vertical - - 28.2

Triglyceride ($) 99> 99

Lipase analysis total 2-style total 2-style total 2-position gradient C 16: 0 1.4 0.3 1.9 0.5 2.5 0.5 C 18: 0 * 63.3 3.2 61.0 3.1 64.1 2.2 C 18: 1 32.1 94.0 34.4 94.2 32.6 96.0 C 18: 2 0.9 1, 7 0.5 1.8 0.3 0.7

Other acids 2.1 0.5 2.0 0.4 0.5 0.6

Unsaturated 33.3 96.1 36.4 96.0 32.9 96.7

"DK154114B

26

Table III

POS__ (1) (4) (30 j i

Acid number 0.1 O, Λ 0.1 j

Saponification number 196.0 194.8 198.5 j vertical - - 28.8;

Triglyceride (fo) 99> 99 i

Lipase analysis total 2-style 2-total 2-position total c 16: o 31.2 1.0 30.0 1.3 30.4 j 0.9 C 18: 0 33.4 1.0 33.4 1.1 36.0 1.7: C 18: 1 33.1 96.1 35.0 95.1 32.2 96.1 C 18: 2 0.7 1 , 3 0.6 2.0 0.3 0.4

Other acids 1.4 0.1 '1.0 0.5 1.0 {0.5

Unsaturated 34.2 97.8 35.5 97.1 32.5; 96.8;

In principle, the SOS / POS fat may be a natural fat or a fraction of a natural fat, but in practice it is easiest to produce SO / POS fats of the required purity synthetically. "Preferably, the synthesis, for understandable reasons, is based on use. Suitable methods of preparation are fairy tales described by Malkin and Brown in Prog. Chem. Fats and Lipids, 4, 64-67, and by Hartman in Chem. Rev., 8, 845-867. synthetic pathways based on natural fats are disclosed in U.S. Pat.

3.OI2.89O and 3 * 410.881, as well as Canadian Patent No. 920,139 and Belgian Patent No. 775 * 303 * Although such methods

27 DK 154114 B

in principle can lead to 100 $ pure S0S / P0S, in practice, occasional impurities are formed. It is a peculiarity of the invention that such impurities must meet certain, very specific requirements, and once these requirements have been set, it will be relatively easy to ensure that the quantities of impurities are below the specified levels and that other impurities does not exist or only exists in minimal quantities. Thus, e.g. the amounts of 2-erucoyl-distearin and mono-aceto-triglycerides which can be formed during the synthesis constitute less than 1.5% of the SOs / POs - fat.

Samples and methods.

For the experiments on which the figures are based, cooling curves (Pichard and Jensen), dilatations, tempering, mold removal, "snap" / hardness, susceptibility to fingerprints and resistance to formation of a gray coating were measured and the chocolate made as stated in German. Patent Specification No. 2,215,384, pages 29-33 ·

^ The drawing figures.

The figures are based on hundreds of studies and clearly show the many advantageous aspects of the invention. Explanations of the symbols used are already given above, but the following must be added: 10 and 12 represent region 1 compositions which can yield normal pure chocolate, region 2 represent compositions which can yield normal pure chocolate if any change in tempering conditions is accepted, region 3 represents compositions which can yield pure chocolate suitable for use in the tropics, and the region 4 represents compositions which may yield such chocolate if any change in tempering conditions is accepted.

In FIG. 11 and 13 represent region 1 compositions that can provide normal cream chocolate, region 2 represent compositions that can provide normal cream chocolate if any change in tempering conditions is accepted, region 3 represents compositions that can provide cured cream chocolate,

28 DK 154114 B

and the region 4 represents compositions that can give cured cream chocolate if any change in tempering conditions is accepted.

In the figures: A = POS fat B = SOS fat C = palm oil intermediate D = cocoa fat E = ellipse fat F = shea stearin G = POP fat.

Claims (1)

29 DK 154114 B Patent claims. Process for making chocolate for making confectionery or the like, characterized in that a fat consisting mainly of 1,3-distearyl-2-oleyl-glyceride (SOS), 1-palmi ± yl-2 is incorporated in the chocolate-making mixture. -oleyl-3-stearyl-glyceride (POS) or a mixture of 1,3-distearyl-2-oleyl-glyceride and 1-palmityl-2-oleyl-3-stearyl-glyceride (SOS / POS) and at least one hard fat in such a ratio that the POP / POS / SOS composition of the total hard fat is within one of FIG. 18, 19 and 20 defined numbered range wherein the hard fat or hard fat mixture is such that replacement of the SOS, POS or SOS / .POS fat with the same weight of the hard fat or of the hard fat mixture gives a chocolate in which the total hard fat composition presents a POP / POS / SOS composition which is outside the range defined above and wherein the SOS, POS or SOS / POS fat consists of (A) 80 to 98% SOS, POS or SOS / POS, (B) other oleyl (O), palmityl (P) and stearyl (S) triglycerides which, based on the weight of SOS, POS or SOS / POS - the fat, consists of a) less than 5% fully saturated triglycerides (GGG), b) less than 5% tripalmityl triglycerides (PPP), c) less than 3% of any GGG other than PPP, d) less than 10% asymmetric saturated oleyl triglycerides (GMOs), which, based on the weight of the SOS, POS or SOS / POS edible, consist of 1. mi less than 5% of any asymmetric palm stearyl oleyl triglyceride (PSO, SPO), 2. less than 3% asymmetric dipalmityl oleyl triglyceride (PPO), and 3. less than 8% asymmetric distearyl oleyl. (e) less than 10% asymmetric dioleyl monounsaturated triglyceride (OOG), (f) less than 10% of each of symmetric stearyl alaidyl and linolyl triglyceride (SES, SLnS),> so DK154114B g) less than 5% l-palmityl-3-stearyl-2-elaidyl triglyceride (PES), 1-palmityl-3-stearyl-2-linolyltriglyceride (PLnS), 1,3-dipalmityl-2-elaidyl triglyceride (PEP) and 1,3- dipalmimethyl-2-linolyltriglyceride (PLnP), and h) l-3-dipalmityl-2-oleyltriglyceride (POP), as well as (C) partial glycerides of O, P and S which, calculated on SOS, POS - or the SOS / POS fat, consists of: (a) less than 10% of each of monoglycerides, of diglycerides, of diglycerides containing at least one O, and of unsaturated monoglycerides; and (b) of less than 6% of each of saturated monoglycerides and of saturated crucible ycerides, in (B) and (C) not more than 15%, calculated on the total fatty acid residues in the SOS, POS or SUS / POS fats, are randomly replaced by myristyl and arachidyl residues, and which are hard fat, respectively. The mixture of hard fats consists of a natural fat with a high content of P0P / P0S / S0S.