EP3212007A1

EP3212007A1 - Method for obtaining a chocolate having improved bloom stability

Info

Publication number: EP3212007A1
Application number: EP15855865.0A
Authority: EP
Inventors: Morten Daugaard Andersen
Original assignee: AAK AB
Current assignee: AAK AB
Priority date: 2014-10-29
Filing date: 2015-10-15
Publication date: 2017-09-06
Also published as: WO2016068774A1

Abstract

The invention relates to a method for obtaining a chocolate having improved bloom stability. The method comprises the steps of providing a chocolate comprising a specified fat composition (C1 ). The fat composition comprises 60.0-95.0 wt% symmetrical triglycerides having C16-C22 saturated fatty acids in the sn-1 and sn-3 positions and oleic acid in the sn-2 position. The fat composition further comprises of 0.1 -5 wt% of an emulsifier not being lecithin. The chocolate stream enters a heating zone (1 ), wherein the chocolate is completely melted. The chocolate is split into a first chocolate stream (C2) and at least one further chocolate stream (C3). The first chocolate stream (C2) is passed through a crystallization zone (2), wherein the chocolate is subjected to a specified temperature and shear rate. The chocolate streams C2 and C3 are fed into a mixing zone (3), wherein the mixing takes place at a specified temperature to produce mixed chocolate product stream C4.

Description

Method for obtaining a chocolate having improved bloom stability

FIELD OF THE INVENTION

The invention relates to the field of chocolate products. In particular, the invention relates to a method for making chocolate products having improved bloom stability, a kit and a system for obtaining such chocolate with improved bloom stability.

BACKGROUND

Chocolate is throughout the world regarded as being one of the finest types of confectionary and various types and shapes of chocolate confectionary have been developed over the years. The innovation within the field of chocolate has been much focused on sensory aspects, such as taste, and mouth feel. However, also the visual appearance is an important aspect in the consumer's overall perception of the quality of a chocolate confectionary. Accordingly, the visual appearance of a chocolate confectionary plays a key role for the chocolate manufacturer because a less attractive appearance of the confectionary will easily be judged by the consumer to relate to a confectionary of inferior quality.

An important problem relating to the visual appearance of a chocolate

confectionary is the bloom effect which may be easily recognisable on the surface of the chocolate. In case blooming has occurred, the surface of the chocolate confectionary will have a rather dull appearance having less gloss and often having clearly visible bloom crystals on the surface. The appearance of bloom, if any, typically takes place after weeks or months of storage.

Especially storage at high temperatures in warmer regions may be problematic with respect to the stability of the chocolate product.

Chocolate generally comprises cocoa butter, cocoa solids and sugar. Milk fat and other ingredients may be present in chocolate as well.

In the manufacturing process of chocolate, the ingredients are mixed. The mixture is subjected to a tempering process in a tempering apparatus in which the chocolate is subjected to a carefully pre-programmed temperature profile. Subsequently, the chocolate is used for making the chocolate confectionary and the resulting confectionary is cooled following a predetermined cooling program. The tempering process serves the purpose of making a sufficient amount of a desired type of seed crystals, which in turn is responsible for obtaining a rather stable chocolate product less prone to changes in the crystal composition of the solid fats.

Bloom in chocolate is a well-studied phenomenon and among chocolate manufactures it is agreed that the bloom effect somehow is related to solid fat crystal transformations that may take place in the chocolate.

In the prior art various ways of diminishing the bloom effect in chocolates have been suggested.

Sato et al, JAOCS, Vol. 66, no.12, 1989, describe the use of crystalline seed to accelerate the crystallization going on in cocoa butter and dark chocolate upon solidification.

JP 2008206490 discloses a tempering promoter in the form of SUS-type triglycerides, where S is a saturated fatty acid having 20 or more carbon atoms and U is an unsaturated fatty acid such as oleic acid.

EP 0 294 974 A2 describes a powdery tempering accelerator also based on SUS- type triglycerides having a total number of carbon atoms of the constituent fatty acid residues of between 50 and 56. The tempering accelerator is added, for example, as dispersion in a dispersion medium, as a seed for desired crystal formation to the chocolate during the production.

Also the addition of anti-blooming agents having specific tri-glyceride compositions is known. These anti-blooming agents may typically be based on vegetable fats obtained by chemical interesterification of triglyceride oils using certain catalysts.

Accordingly, in the art of manufacturing chocolate or chocolate-like products, there still exists a need for improving the bloom stability of such products. SUMMARY OF THE INVENTION

The invention pertains in a first aspect to a method for obtaining a chocolate having improved bloom stability,

said method comprising the steps of: a) providing a chocolate comprising a fat composition,

said fat composition comprising

95.0 - 99.9% by weight of triglycerides,

60.0 - 95.0 by weight of symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride, the sn-2 position of the triglyceride being occupied by oleic acid,

0.1 - 5% by weight of an emulsifier not being lecithin,

wherein the weight-ratio between symmetrical triglycerides having CI 8 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, and triglycerides having C16 - C22 symmetrical saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, is between 0.38 - 0.95, b) feeding said chocolate into a processing unit, said processing unit performing the steps of c) heating the chocolate to a temperature, at which the chocolate is completely melted, d) splitting the chocolate into a first chocolate stream and at least one further chocolate stream,

said first chocolate stream comprising 0.1 - 90% by weight of the chocolate, e) treating said first chocolate stream under shear at a temperature of between 22 °C - 32 °C at a shear rate between 500 s^"1 - 15000 s^"1, f) mixing said first- and said at least one further chocolate stream at a temperature of between 22 °C - 40 °C. In an embodiment of the invention said method further comprises the step cl) of cooling the chocolate to a temperature of between 24 - 40 °C prior to step d).

In an embodiment of the invention said method further comprises step el), wherein said at least one further chocolate stream is kept at a temperature between 24 °C - 40 °C.

In an embodiment of the invention said method further comprises step f), wherein the chocolate from step e) or el) is applied in moulding, coating, enrobing or filling applications.

In an embodiment of the invention said first chocolate stream comprises 1.0 - 50% by weight of the chocolate, 2.0 - 40% by weight of the chocolate or 3.0 - 35% by weight of the chocolate. In an embodiment of the invention treating said first chocolate stream under shear is performed at a temperature of between 23 °C - 32 °C, between 24 °C - 32 °C or 25 °C - 32 °C

In an embodiment of the invention said first chocolate stream under step d) is treated at a shear rate of between 800 s^"1 - 14000 s^"1, between

1000 s^"1 - 12000 s^"1, or between 1200 s^"1 - 10000 s^'

In an embodiment of the invention the residence time for said first chocolate stream for the treatment in step d) is between 0.5 - 80 minutes, between 5 - 70 minutes or between 10 - 60 minutes. In an embodiment of the invention said fat composition further comprises 0.1% - 42.9% by weight of fat components being selected from the group comprising milk fat, triglycerides,

wherein at least one of the sn-1 and sn-3 positions of the triglyceride is occupied by a fatty acid different from C16 - C22 saturated fatty acid, triglycerides, wherein the sn-2 position is occupied by a fatty acid different from oleic acid, asymmetrical triglycerides and any combination thereof.

In an embodiment of the invention said fat composition comprises milk fat in an amount of 0.5 - 30% by weight, 2.0 - 27% by weight, or 3.0 -25% by weight.

In an embodiment of the invention said fat composition comprises liquid oils in an amount of 1.0 - 42 % by weight, 3.0 - 35% by weight, or 3.5 - 27% by weight. In an embodiment of the invention said fat composition comprises liquid oils selected from the group comprising sunflower oil, such as high oleic sunflower oil, soybean oil, rape seed oil, maize oil, peanut oil, sesame oil or mixtures thereof. In an embodiment of the invention said emulsifier not being lecithin is selected from the group comprising polysorbates, mono-glycerides, di-glycerides, poly- glycerol esters, propylene glycol esters, sorbitan esters and any combination thereof. In an embodiment of the invention said emulsifier not being lecithin comprises sorbitan-tri-stearate.

In an embodiment of the invention said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid are comprised in a fat blend, a fraction of a fat blend or combinations thereof comprising one or more of palm oil, shea butter, sal oil, mango, mowra, kokum, illipe, cupuacu, high stearic high oleic sunflower oil, fractions thereof and mixtures thereof, in an amount of 3.0 - 95% by weight, such as 4.0 - 90% by weight of said fat composition or 5.0 - 85% by weight of said fat composition.

In an embodiment of the invention said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid are comprised in a fat blend, a fraction of a fat blend or combinations thereof consisting of one or more of palm oil, shea butter, sal oil, mango, mowra, kokum, illipe, cupuacu, high stearic high oleic sunflower oil, fractions thereof and mixtures thereof in an amount of 3.0 - 100 %> by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, 4.0 - 97% or 5.0 - 95% by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid

In an embodiment of the invention said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid are comprised in cocoa butter or fractions thereof in an amount of 0.1 - 97% by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, 5 - 96% or 10 - 94%) by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid.

In an embodiment of the invention said fat composition comprises a cocoa butter in an amount of 1.0 - 92%> by weight of said fat phase, 10 - 90%> by weight or 15 - 85%) by weight of said fat phase. In a second aspect, the invention pertains to a chocolate manufacturing kit, said kit comprising a chocolate, said chocolate comprising:

a) a fat composition,

said fat composition comprising

95.0 - 99.9% by weight of triglycerides,

0.1- 5% by weight of an emulsifier not being lecithin,

wherein the weight-ratio between symmetrical triglycerides having CI 8 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, and triglycerides having C16 - C22 symmetrical saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, is between 0.38 - 0.95, said kit further comprising

b) a processing unit comprising

c) heating means adapted for heating the chocolate to a temperature, at which the chocolate is completely melted

d) splitting means adapted for splitting the heated chocolate into a first

chocolate stream and at least one further chocolate stream so that said first chocolate stream comprises 0.1 - 90% by weight of the chocolate, e) means for treating said first chocolate stream under shear at a temperature of between 22 °C - 32 °C the temperature being regulated by heating means, cooling means and temperature control means and means for adjusting the shear rate to between 500 s^"1 - 15000 s^"1,

f) mixing means adapted for mixing said first chocolate stream and said at least one further chocolate stream at a temperature of between 22 °C - 40 °C. In an embodiment of the invention the chocolate manufacturing kit performs the method according to the first aspect of the invention according to any of its embodiments. In a third aspect, the invention pertains to a chocolate treating system for obtaining a chocolate having improved bloom stability,

said chocolate treating system comprising

a chocolate, the chocolate comprising

a) a fat composition,

said fat composition comprising

95.0 - 99.9% by weight of triglycerides,

0.1- 5% by weight of an emulsifier not being lecithin,

wherein the weight-ratio between symmetrical triglycerides having CI 8 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, and triglycerides having C16 - C22 symmetrical saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, is between 0.38 - 0.95, said chocolate treating system further comprising

b) a processing unit comprising

d) splitting means adapted for splitting the heated chocolate into a first

f) mixing means adapted for mixing said first chocolate stream and said at least one further chocolate stream at a temperature of between 22 °C - 40 °C.

In an embodiment of the invention the chocolate treating system is performing the method according to the first aspect of the invention in any of its embodiments.

In an embodiment of the invention the first chocolate stream and the at least one further chocolate stream combined have a mass flow through the processing unit of between 5 kg/hour - 10000 kg/hour, 20 kg/hour - 8000 kg/hour or 30kg/hour - 6000 kg/hour.

In an embodiment of the invention said processing unit comprises a holding tank for chocolate, said holding tank having a capacity of between 20 kg - 10000 kg.

In an embodiment of the invention the weight-ratio between symmetrical triglycerides having CI 8 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, and triglycerides having C16 - C22 symmetrical saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, is between 0.39 - 0.95, 0.40 - 0.95 or 0.41 - 0.95.

FIGURES

Figure 1 shows a schematic representation of an embodiment of the invention, wherein CI, C2, C3 and C4 are all designating chocolate streams in kg/hour. 1 is a melting zone, 2 is a crystallization zone and 3 is a mixing zone. Figure 2 shows a melting thermogram. The solid line marked MCy represents DSC measurement on a chocolate according to an embodiment of the invention (Milk chocolate V, Example 1).

The dashed line marked MCrv represents DSC measurement of a comparative product (Milk chocolate IV, Example 1).

DETAILED DISCRIPTION

The invention is now described in more detail and specific embodiments of the invention are described by way of examples.

Definitions and abbreviations

In the context of the present the term "chocolate" is to be understood as chocolate and/or chocolate-like products. Chocolates in the present context are defined by their fat composition, the fat composition comprising

95.0 - 99.9% by weight of triglycerides,

0.1 - 5% by weight of an emulsifier not being lecithin,

wherein the weight-ratio between symmetrical triglycerides having CI 8 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, and triglycerides having C16 - C22 symmetrical saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, is between 0.38 - 0.95.

In this context, the term "bloom stability" refers to a property of the chocolate to resist bloom formation. Increased or improved bloom stability in a chocolate in the present context thus implies that the chocolate has a higher resistance towards surface blooming. As used herein the term "symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride, the sn-2 position of the triglyceride being occupied by oleic acid" is to be understood as SatOSat triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride, the sn-2 position of the triglyceride being occupied by oleic acid, where the two C16 - C22 saturated fatty acids may be identical, or may be different.

Furthermore, the following abbreviations are used:

O = oleic acid/oleate

STS = Sorbitan-tri-stearate

DSC = Differential Scanning Calorimetry

comp. = comparative One way of analyzing phase transitions involving melting or crystallization in chocolate is DSC.

Samples of chocolate may be analyzed by for example a METTLER TOLEDO DSC 823^e with a HUBER TC45 immersion cooling system.

10 ± 1 mg of sample may then be hermetically sealed in a 40 μΕ aluminum pan, with an empty pan as reference. Samples may then be initially held at 20.0 °C for 2 min. Samples may then be heated to 50.0 °C at 3 °C/min to produce a melting thermogram.

Figure 1 is a schematic representation of an embodiment of the invention:

Chocolate stream CI having a specified fat composition enters a heating zone 1, wherein the chocolate is completely melted. This means that no fat crystals are present in the chocolate after having passed heating zone 1. Then the chocolate is split into a first chocolate stream C2 and a second chocolate stream C3.

The first chocolate stream C2 is passed through a crystallization zone 2, wherein the chocolate is subjected to a specified temperature and shear rate. This means that the formation of fat crystals of comparatively stable forms is promoted. The weight ratio between C2 and C3 may be varied widely, typically being between 0.1 - 4, such as between 0.2 - 3 or between 0.3 - 1.

Chocolate streams CI and C2 are fed into a mixing zone 3, wherein the chocolate from the crystallization zone is mixed with the chocolate having bypassed the crystallization zone, the mixing taking place at a specified temperature to produce mixed chocolate product stream C4.

C4 is a chocolate stream containing tempered chocolate.

By adapting the fat composition of chocolate stream CI to the method in Figure 1, a particularly heat stable chocolate can be obtained.

Optionally, it may be beneficial to cool chocolate stream CI after passage through heating zone 1 and before splitting CI into C2 and C3.

Alternatively, only C2 is actively cooled while C3 is bypassing both the optional cooling zone and crystallization zone 2.

The temperature in crystallization zone 2 may vary. It should be high enough to keep the chocolate stream C2 at a suitable viscosity and low enough to allow desired fat crystals to form. Typically, the temperature may be chosen between 23 - 32 °C.

The chocolate stream C2 is subjected to a shear rate in crystallization zone 2. This shear rate may typically be chosen between 500 s^"1 - 15000 s^"1.

Chocolate stream C3 may be kept at a temperature between 24 - 40 °C, such as at 27 °C or 37 °C while C2 passes crystallization zone 2.

The temperature in mixing zone 3 may typically be chosen to be between 22 - 40 °C, such as 25 °C or 37 °C.

The processing unit in Figure 1 may be adapted to produce varying amounts of chocolate.

According to embodiments of the invention the chocolate stream CI may amount to, for example, 50 kg/hour, 200 kg/hour, 1000 kg/hour or 4500 kg/hour.

The amount of tempered chocolate produced pr. hour in chocolate stream C4 will be substantially the same as the amount CI fed into the processing unit. The chocolate stream C4 from the processing unit may be used in a wide variety of applications. Heat stability, especially with respect to bloom, is highly advantageous in many confectionary products. Such products include chocolate bars, filled chocolates, chocolate for enrobing, chocolate coatings, and chocolate fillings. Figure 2 compares two melting thermograms and will be further explained in Example 2 here below.

said method comprising the steps of:

a) providing a chocolate comprising a fat composition,

said fat composition comprising

95.0 - 99.9% by weight of triglycerides,

0.1 - 5% by weight of an emulsifier not being lecithin,

wherein the weight-ratio between symmetrical triglycerides having CI 8 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, and triglycerides having C16 - C22 symmetrical saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, is between 0.38 - 0.95, b) feeding said chocolate into a processing unit, said processing unit performing the steps of c) heating the chocolate to a temperature, at which the chocolate is completely melted, d) splitting the chocolate into a first chocolate stream and at least one further chocolate stream, said first chocolate stream comprising 0.1 - 90% by weight of the chocolate, e) treating said first chocolate stream under shear at a temperature of between 22 °C - 32 °C at a shear rate between 500 s^"1 - 15000 s^"1, f) mixing said first- and said at least one further chocolate stream at a temperature of between 22 °C - 40 °C.

According to the present invention a heat stable chocolate is obtained by a novel process involving specific fat composition for chocolate treated in an automated tempering process.

It should be noted that the present process may produce chocolate with heat stability, such as bloom resistance, not easily obtainable by prior art methods. The fat composition for chocolate must contain 0.1 to 5.0% by weight of an emulsifier not being lecithin. This is highly surprising, because such emulsifiers are not usually associated with improved bloom stability.

Also, the fat composition must have a weight-ratio between symmetrical triglycerides having CI 8 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, and triglycerides having C16 - C22 symmetrical saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, of between 0.38 - 0.95.

This ratio implies that, for example, shea stearin may be added to the composition along with cocoa butter. It has surprisingly been found that the addition of emulsifier other than lecithin combined with a composition having the above ratio is very heat stable with respect to bloom formation when treated in an automated tempering process involving a splitting of the composition into at least two chocolate streams. One stream is passed through a crystallization zone with temperature regulation and subjected to shear. In the crystallization zone, stable fat crystals are produced similar to what is aimed at in a standard tempering process, but the crystallization zone may provide more well-defined conditions with respect to temperature and shear rate.

Furthermore, it has been shown that small amounts of fat crystals with higher melting points, for example having endotherm melt peak positions above 38 °C when measured by DSC, may be obtained in the present process when compared to standard hand tempering, which may provide endotherm melt peak positions around 33 °C.

Heating of the chocolate stream(s) within the processing unit may include water or steam jacketed heating, electrical heating, convection heating and radiation heating. Any suitable way of heating the chocolate may be used.

The temperature may be regulated via a thermostatic temperature control operated as a simple on/off control, as a proportional control or as a proportional with integral and derivative control. Any suitable way of performing temperature control and regulation may be used.

Splitting the chocolate fed into the processing unit into a first chocolate stream and at least one further chocolate stream may for example be done via automated valves, pumps and flow rate controllers.

Any way of splitting the feeding stream into further streams in certain proportions may be used.

Cooling the chocolate stream(s) within the processing unit may include water jacketed cooling or cooling by liquid evaporation. Any suitable cooling method known in the art may be used.

Mixing of chocolate streams within the processing unit may be done by static mixers, such as plate type mixers and tubular mixers.

Any suitable mixing method known within the art may be used.

Only when the fat composition is chosen according to embodiments of the invention and the chocolate is treated in a processing unit as described herein, the desired high melting crystals are formed and the desired superior bloom stability is seen. The composition combined with the processing unit provides a method for producing bloom stable chocolate with a highly desirable resistance to surface bloom, even under demanding storage conditions. In an embodiment of the invention said method further comprises the step cl) of cooling the chocolate to a temperature of between 24 - 40 °C prior to step d). The chocolate may require cooling prior to splitting the chocolate stream.

This depends on the feeding temperature.

In further embodiments, the chocolate stream fed into the crystallization zone is cooled to a lower temperature than the chocolate stream bypassing the

crystallization zone.

Cooling means may include water cooling, liquid evaporation cooling, gas cooling or any other suitable cooling means. In an embodiment of the invention said method further comprises step el), wherein said at least one further chocolate stream is kept at a temperature between 24 °C - 40 °C.

The chocolate stream bypassing the crystallization zone may be kept at a suitable temperature to allow for sufficient residence time for the chocolate stream passing through the crystallization zone to develop desired fat crystals in suitable amounts.

The chocolate obtained from the present process is suited for many applications.

Bloom stability is important in many products involving chocolates, for example, for moulded chocolate bars, chocolate coated cookies, toffees enrobed in chocolate and chocolate filled confectionary products.

This may particularly be true for applications where the chocolate is used or stored in environments above ambient temperatures of about 20 °C or 25 °C. Especially, if storage temperatures intermittently become very high, such as above about 33 °C or above about 35 °C or even above about 37 °C, for example when the chocolate is stored in a car on a hot summer day, the heat stable chocolate according to embodiments of the invention may perform exceptionally well and preserve a good product when temperatures get lower again and the chocolate is to be consumed.

In an embodiment of the invention said first chocolate stream comprises 1.0 - 50% by weight of the chocolate, 2.0 - 40% by weight of the chocolate or 3.0 - 35% by weight of the chocolate.

Depending on the desired product and also on the conditions in the crystallization zone, varying amounts of the total chocolate stream may be led through the crystallization zone. Depending on the size of the crystallization zone, on the amount of stable fat crystals desired in the chocolate, and the shear rate and temperature conditions in the crystallization zone it may be advantageous to pass up to 90%) by weight of the total chocolate stream through the crystallization zone. The particular percentage may be 80, 70, 60, 30, 25, 10, 6, 5 or 4% and may be varied according to particular chocolate and desired chocolate products. In an embodiment of the invention treating said first chocolate stream under shear is performed at a temperature of between 23 °C - 32 °C, between 24 °C - 32 °C or 25 °C - 32 °C.

It is important that the temperature of the chocolate stream in the crystallization zone is kept low enough to allow for crystallization of desired fat crystals and at the same time high enough to provide a chocolate stream with a suitable viscosity. Typical temperatures selected are about 24 °C, about 25 °C, about 26 °C, about 27 °C, about 28 °, about 29 °C, about 30 °C or about 31 °C.

1000 s^"1 - 12000 s^"1, or between 1200 s^"1 - 10000 s^' High shear rates in the crystallization zone may promote the formation of desired fat crystals in the chocolate stream.

If the shear rate becomes too high, it may be difficult to control the temperature in the chocolate subjected to such high shear. If the shear rate becomes too low, fat crystal formation is not sufficiently promoted and the necessary residence time of the chocolate in the crystallization zone becomes too long, if a particular bloom stability of the final chocolate is desired.

In an embodiment of the invention the residence time for said first chocolate stream for the treatment in step d) is between 0.5 - 80 minutes, between 5 - 70 minutes or between 10 - 60 minutes.

The speed of production of the chocolate, that is, the throughput through the automated tempering process, depends partly on the residence time of the first chocolate stream in the crystallization zone. Accordingly, short residence times, such as 1 - 20 minutes are desirable from a consideration of production speed. On the other hand, longer residence times are expected to produce higher amounts of desired fat crystals. Thus, for a particular process lay out, residence times between 30 - 75 minutes may be particularly advantageous.

In an embodiment of the invention said fat composition further comprises 0.1% - 42.9% by weight of fat components being selected from the group comprising milk fat, triglycerides, wherein at least one of the sn-1 and sn-3 positions of the triglyceride is occupied by a fatty acid different from CI 6 - C22 saturated fatty acid, triglycerides, wherein the sn-2 position is occupied by a fatty acid different from oleic acid, asymmetrical triglycerides and any combination thereof.

The chocolate may include a variety of fats, in particular milk fat for milk chocolate and various triglycerides.

In an embodiment of the invention said fat composition comprises milk fat in an amount of 0.5 - 30% by weight, 2.0 - 27% by weight, or 3.0 -25% by weight. It has been shown that the present process, besides for dark chocolate, also works well for milk chocolate. Milk chocolate may comprise milk fat in varying amounts, depending on the desired flavour, texture and colour.

Surprisingly, the addition of milk fat does not impair the benefits with respect to bloom stability obtained by the present method.

In an embodiment of the invention said fat composition comprises liquid oils in an amount of 1.0 - 42 % by weight, 3.0 - 35% by weight, or 3.5 - 27% by weight. It may be advantageous to add liquid oils to the fat composition to adjust the mouth-feel and texture of the chocolate.

In an embodiment of the invention said fat composition comprises liquid oils selected from the group comprising sunflower oil, such as high oleic sunflower oil, soybean oil, rape seed oil, maize oil, peanut oil, sesame oil or mixtures thereof.

The nutritional value of the chocolate may be improved by adding liquid oils to the fat composition.

In an embodiment of the invention said emulsifier not being lecithin is selected from the group comprising polysorbates, mono-glycerides, di-glycerides, poly- glycerol esters, propylene glycol esters, sorbitan esters and any combination thereof.

Adding emulsifiers other than lecithin may improve the bloom stability of the chocolate when passed through a processing unit like the one shown on Figure 1, optionally configured with a pre-cooling zone before the crystallization zone 2.

In an embodiment of the invention said emulsifier not being lecithin comprises sorbitan-tri-stearate.

Emulsifiers comprising sorbitan-tri-stearate (=STS) have been found to work well in the method according to embodiments of the invention. It is believed that this is due to its ability to slow down phase transformations in the fat crystals that would otherwise create surface bloom or at least impair the surface gloss.

The source of the symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid other than cocoa butter may vary.

In embodiments of the invention at least 3% by weight of the fat composition of symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid are obtained from other sources than cocoa butter. In an embodiment of the invention said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid are comprised in a fat blend, a fraction of a fat blend or combinations thereof comprising one or more of palm oil, shea butter, sal oil, mango, mowra, kokum, illipe, cupuacu, high stearic high oleic sunflower oil, fractions thereof and mixtures thereof in an amount of 3.0 - 100 % by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, 4.0 - 97% or 5.0 - 95% by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid. The source of the symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid other than cocoa butter may vary.

In embodiments of the invention at least 3% by weight of symmetrical

triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid are obtained from other sources than cocoa butter.

This may improve the obtainable bloom stability by alteration of the weight-ratio between symmetrical triglycerides having CI 8 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, and triglycerides having C16 - C22 symmetrical saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid. In an embodiment of the invention said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid are comprised in cocoa butter or fractions thereof in an amount of 0.1 - 97% by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, 5 - 96% or 10 - 94%) by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid.

Cocoa butter may be comprised in fat compositions according to embodiments of the invention in varying amounts.

According to embodiments of the invention, cocoa butter is not the sole source for symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid. In an embodiment of the invention said fat composition comprises a cocoa butter in an amount of 1.0 - 92% by weight of said fat phase, 10 - 90% by weight or 15 - 85%) by weight of said fat phase.

In a second aspect, the invention pertains to a chocolate manufacturing kit, said kit comprising a chocolate, said chocolate comprising:

a) a fat composition,

said fat composition comprising

95.0 - 99.9% by weight of triglycerides,

0.1- 5%) by weight of an emulsifier not being lecithin,

b) a processing unit comprising

d) splitting means adapted for splitting the heated chocolate into a first

chocolate stream and at least one further chocolate stream so that said first chocolate stream comprises 0.1 - 90% by weight of the chocolate, e) means for treating said first chocolate stream under shear at a temperature of between 22 °C - 32 °C the temperature being regulated by heating means, cooling means and temperature control means and means for adjusting the shear rate to between 500 s^"1 - 15000 s^"1, f) mixing means adapted for mixing said first chocolate stream and said at least one further chocolate stream at a temperature of between 22 °C - 40 °C.

According to a second aspect of the invention a kit is provided, the kit comprises a chocolate with a specified fat composition and a processing unit to treat the chocolate, thereby obtaining an improved chocolate having excellent bloom stability.

Examples of heating means include water or steam jacketed heating, electrical heating, convection heating and radiation heating. Any suitable heating means may be used.

Temperature control means are well-known within the art. An example is thermostatic temperature control operated as a simple on/off control, as a proportional control or as a proportional with integral and derivative control. Splitting means may for example include automated valves, pumps and flow rate controllers.

Examples of cooling means may include water jacketed cooling or cooling by liquid evaporation.

Examples of mixing means are static mixers, such as plate type mixers and tubular mixers.

In an embodiment of the invention the chocolate manufacturing kit performs the method according to the first aspect of the invention according to any of its embodiments.

Said kit may further comprise means to perform the method according to the first aspect of the invention according to any of its embodiments.

Further, said kit may include positive and negative control samples. Examples of such control samples are chocolate samples having improved heat stability with a fat composition according to any of the embodiments of the invention, as well as a chocolate sample not having improved heat stability. In further embodiments, said kit also includes instructional material disclosing, for example, means to perform the method according to the invention in any of its embodiments, instructions to detect a change in bloom stability, for example by DSM measurements, or means to use a particular reagent. The instruction materials may be written, in electronic form (e.g. computer diskette or compact disc) or may be visual (e.g.- video means). The kit may also include additional components to facilitate the particular application or embodiment of the method for which the kit is designed. Thus, for example, the kit may include other reagents, vials or containers routinely used for the practice of a particular disclosed method. Such appropriate contents are well known to those of skilled in the art. Further, certain kit embodiments may include carrier means, such as a box, a bag, a satchel, a plastic carton (such as moulded plastic or other clear packaging), wrapper (such as seals or sealable plastic paper or metallic wrapper) or other container.

In some embodiments, kit components will be enclosed in a single packaging unit, such as a box or a container, which packaging unit may have compartments into which one or more components of the kit can be placed.

Kits may also optionally contain implements useful for moving a chocolate sample from one location to another, including, for example, tubings, pipes, valves and ducts. Other kit embodiments may include disposal means for discarding used or no longer needed items. Such disposal means may include, without limitations, containers that are capable of containing leakage from discarded materials, examples of such containers are plastic or metal impermeable bags, boxes or containers.

In a third aspect, the invention pertains to a chocolate treating system for obtaining a chocolate having improved bloom stability,

said chocolate treating system comprising

a chocolate, the chocolate comprising

a) a fat composition,

said fat composition comprising 95.0 - 99.9% by weight of triglycerides,

0.1- 5% by weight of an emulsifier not being lecithin, wherein the weight-ratio between symmetrical triglycerides having CI 8 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, and triglycerides having C16 - C22 symmetrical saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, is between 0.38 - 0.95, said chocolate treating system further comprising

b) a processing unit comprising

d) splitting means adapted for splitting the heated chocolate into a first

In an embodiment of the invention the chocolate treating system is performing the method according to the first aspect of the invention in any of its embodiments. The system may further comprise means, components and parts as describe above for the chocolate manufacturing kit. In an embodiment of the invention the first chocolate stream and the at least one further chocolate stream combined have a mass flow through the processing unit of between 5 kg/hour - 10000 kg/hour, 20 kg/hour - 8000 kg/hour or 30kg/hour - 6000 kg/hour.

The processing unit used in the method of the present invention may vary in size and throughput.

The present method works well in both small scale processing units and large units on an industrial scale.

In an embodiment of the invention said processing unit comprises a holding tank for chocolate, said holding tank having a capacity of between 20 kg - 10000 kg. The processing unit may according to embodiments of the invention receive the chocolate from a tank which is pre-filled with chocolate. This has the advantage that the chocolate may be produced elsewhere in amounts not necessarily matching the capacity of the processing unit.

In cocoa butter this ratio is between about 0.29 and about 0.35. According to embodiments of the invention, the higher the ratio, the more fat from other symmetrical triglyceride sources than cocoa butter is added to the fat composition. EXAMPLES

The invention is now illustrated by way of examples.

Example 1: Recipes for chocolate, tempering method and bloom stability.

Tables 1 and 2 below show the recipes and the fat compositions for milk chocolates.

The total fat content in the recipe is calculated as the sum of shea stearin, CB, fat content of the cocoa mass (approx. 56% CB in cocoa mass), milk fat and the fat content of skim milk powder.

Table 1 below shows the recipes and the fat compositions for the milk chocolates and indicates the method used for tempering the chocolate.

Table 1: Chocolate recipes and temper method

Recipe Milk Milk Milk Milk Milk

Chocolate Chocolate Chocolate Chocolate Chocolate I II III IV V

(Referenc (Comp.) (Comp.) (Comp.)

e)

Temper method Marble Super Marble Marble Super table Nova table table Nova

Energy Energy CTS 200 CTS 200

Shea Stearin IV 36 (%

7.2 7.2 7.2 w/w)

Cocoa butter (% w/w)

20.7 20.7 13.5 13.5 13.5

Cocoa mass (% w/w)

10.7 10.7 10.7 10.7 10.7

Sugar (% w/w) 46.5 45.9 46.5 45.9 45.9

Skim milk powder (%

17.0 17.0 17.0 17.0 17.0 w/w)

Milk fat (% w/w) 4.6 4.6 4.6 4.6 4.6

Lecithin (% w/w) 0.5 0.5 0.5 0.5 0.5

STS (% w/w) 0.6 0.6 0.6

Total fat content (%

31.5 31.5 31.5 31.5 31.5 w/w) The comprised fat

composition without

milk fat

STS (% w/w) 2.0 2.0 2.0

Symmetrical

triglycerides having

C16 - C22 saturated

fatty acids in the sn-1

and sn-3 positions of

82.6 82.6 82.0 82.0 82.0 the triglyceride, the

sn-2 position of the triglyceride being

occupied by oleic acid

(=SatOSat) (% w/w)

1,3 distearyl- 2 oleyl

glyceride (=StOSt) (% 27.5 27.5 38.3 38.3 38.3 w/w)

Symmetrical

triglycerides having

C18 - C22 saturated

fatty acids in the sn-1

and sn-3 positions, the 29.3 29.3 40.7 40.7 40.7 sn-2 position of the

triglyceride being

occupied by oleic acid

(=satOsat) (% w/w)

Ratio satOsat/SatOSat 0.35 0.35 0.50 0.50 0.50 Tempering process

The milk chocolates I, III and IV were all hand tempered on marble.

Thereafter, the chocolates were poured into 20 gram chocolate bar moulds.

The moulds were subsequently cooled in a three zones cooling tunnel for 30 minutes at a temperature of 15 °C followed by a temperature at 12 °C followed by a temperature of 15 °C and used for 20 gram chocolate bars. The milk chocolates II and V were tempered on an Aasted SuperNova CTS 200 tempering machine.

The SuperNova CTS 200 temper unit was configured with control of total flowrate, flow rate through crystallization zone, and temperature. Aasted SuperNova CTS 200 settings:

Total flow rate: 50.0 kg/h

Part of total flow through crystallization zone: 30%

Flow rate through crystallization zone: 15.0 kg/h

Retention time in crystallization zone: 16 min

Chocolate temperature set point in crystallization zone: 26.0 °C

Shear rate in crystallization zone: 1200 s^"1

Thereafter, the chocolates were poured into 20 gram chocolate bar moulds The moulds were subsequently cooled in a three zones cooling tunnel for 30 minutes at a temperature of 15 °C followed by a temperature at 12 °C followed by a temperature of 15 °C.

After 7 days storage at 20 °C chocolate bars were placed in a programmable temperature cabinet and subjected to heat treatment at a high temperature for 10 hours followed by a low temperature for 14 hours. This heat treatment were performed either once or five consecutive times. The high temperatures were between 35 to 37 ± 0.5 °C and the low temperatures were between 20 to 25 ± 0.5 °C. The chocolate bars were examined for bloom after one and five heat treatments.

Furthermore, a selection of the un-bloomed chocolate bars after heat treatments at 37 -25 °C was placed in bloom cabinets for bloom tests. The samples were tested under isothermal temperature conditions at 25 °C.

Bloom stability

Table 2 below illustrates the test result in respect of bloom effect observed for milk chocolate bars of table 1 after one heat treatment under different high- and low temperature settings.

Table 2: Bloom and gloss

"++" denotes a glossy and un-bloomed chocolate surface

"+" denotes a dull but un-bloomed chocolate surface

"-" denotes a bloomed chocolate surface

From the data presented in Table 2 the following can be derived:

The reference milk chocolate I exhibits bloom after all performed tests. Milk chocolate V exhibits no bloom after one heat treatment, neither in the high temperature regime nor at the lower test temperatures.

Milk chocolate IV differing from Milk chocolate V only by the way it was processed exhibits bloom at higher test temperatures, but has good bloom stability at lower temperatures. This clearly indicates the synergy between the chocolate and the way it is processed, the process according to the invention (in this embodiment Super Nova Energy-processed chocolate V) being far more heat stable with respect to bloom than chocolate IV. Milk chocolate III also performs better with respect to bloom than Milk chocolate IV. The difference between chocolates III and IV is the addition of emulsifier besides lecithin (here STS) to chocolate IV. This further indicates a synergy by using emulsifier in the chocolate combined with processing via, for example, the Super Nova Energy machine used in these examples. By just adding emulsifier, the results are poorer (chocolate IV) than by omitting it (chocolate III), unless processed as disclosed herein (chocolate V), whereby the best results are achieved according to Table 2. Comparison of Milk chocolate II with Milk chocolate V shows the significance of the fat composition comprised in the chocolate in the process. Recipe V also comprising shea stearin performs far better in the tests than recipe II despite the fact that both chocolates were prepared using the Super Nova Energy machine. Comparing chocolates III and IV indicates that use of emulsifier besides lecithin (here STS) is not improving bloom stability in the hand tempered samples, rather the opposite is seen that bloom stability is impaired by the STS, when the chocolate is hand tempered. Comparing chocolates II and IV again indicates that the tempering process (by hand or by machine) is important for benefits obtainable by using other emulsifiers than lecithin. Although it was expected the chocolate IV would perform better in the tests than chocolate II due to the presence of shea stearin in chocolate IV, chocolates II and IV actually exhibit very similar results in the bloom test.

Table 3 below illustrates the test result in respect of bloom effect observed for milk chocolate bars after one and five consecutive heat treatments at 37 - 25 °C stored at 25 °C isothermal condition. Table 3

The results shown in Table 3 indicate that impressive bloom stability may be obtained according to embodiments of the invention, here chocolate recipe V processed via the Super Nova Energy machine.

An un-bloomed surface with high gloss is maintained for extended periods, even though the chocolate has been subjected to repetitive temperature cycling and is stored at 25 °C.

Example 2: DSC-measurements

Milk chocolates IV and V were subjected to DSC-measurements as follows:

Samples of Milk chocolates IV and V were analyzed by METTLER TOLEDO DSC 823^e with a HUBER TC45 immersion cooling system.

10 ± 1 mg of sample were hermetically sealed in a 40 μΕ aluminum pan, with an empty pan as reference. Samples were initially held at 20.0 °C for 2 min. Samples were then heated to 50.0 °C at 3 °C/min to produce a melting thermogram.

The result is summed up in Figure 2.

The solid line marked MCy, representing chocolate V, exhibits a small melting peak at about 38.5 °C. This peak is absent for chocolate IV, represented by the dashed line marked MCrv- The appearance of the melting peak at high temperature for chocolate V, but not for chocolate IV, further illustrates the difference obtained by different tempering processes, the recipe being the same.

Only when the fat composition is chosen according to embodiments of the invention and the chocolate is treated in a processing unit as described herein, the desired high melting crystals are formed and the superior bloom stability is seen.

Accordingly, the difference in the melting thermograms for chocolates IV and V respectively, as shown in Figure 2, further illustrate the surprising synergy between the choice of fat composition and the method of tempering.

Claims

1. Method for obtaining a chocolate having improved bloom stability, said method comprising the steps of: a) providing a chocolate comprising a fat composition,

said fat composition comprising

95.0 - 99.9% by weight of triglycerides,

0.1 - 5% by weight of an emulsifier not being lecithin,

said first chocolate stream comprising 0.1 - 90% by weight of the chocolate, e) treating said first chocolate stream under shear at a temperature of between 22 °C - 32 °C at a shear rate between 500 s^"1 - 15000 s^"1, f) mixing said first- and said at least one further chocolate stream at a temperature of between 22 °C - 40 °C.

2. Method according to claim 1,

said method further comprising the step cl) of cooling the chocolate to a temperature of between 24 - 40 °C prior to step d).

3. Method according to any of the claims 1 - 2,

said method further comprising step el), wherein said at least one further chocolate stream is kept at a temperature between 24 °C - 40 °C.

4. Method according to any of the claims 1 - 3,

said method further comprising step f), wherein the chocolate from step e) or el) is applied in moulding, coating, enrobing or filling applications.

5. Method according to any of the claims 1 - 4,

wherein said first chocolate stream comprises 1.0 - 50% by weight of the chocolate, 2.0 - 40% by weight of the chocolate or 3.0 - 35% by weight of the chocolate.

6. Method according to any of the claims 1 - 5,

wherein treating said first chocolate stream under shear is performed at a temperature of between 23 °C - 32 °C, between 24 °C - 32 °C or 25 °C - 32 °C

7. Method according to any of the claims 1 - 6,

wherein said first chocolate stream under step d) is treated at a shear rate of between 800 s^"1 - 14000 s^"1, between 1000 s^"1 - 12000 s^"1, or between 1200 s^"1 - 10000 s^'

8. Method according to any of the claims 1 - 7, wherein the residence time for said first chocolate stream for the treatment in step d) is between 0.5 - 80 minutes, between 5 -70 minutes or between 10 - 60 minutes. 9. Method according to any of the claims 1 - 8,

wherein said fat composition further comprises 0.1% - 42.

9% by weight of fat components being selected from the group comprising milk fat,

triglycerides wherein at least one of the sn-1 and sn-3 positions of the triglyceride is occupied by a fatty acid different from C16 - C22 saturated fatty acid, triglycerides wherein the sn-2 position is occupied by a fatty acid different from oleic acid, asymmetrical triglycerides and any combination thereof.

10. Method according to any of the claims 1 - 9,

wherein said fat composition comprises milk fat in an amount of 0.5 - 30% by weight, 2.0 - 27% by weight, or 3.0 -25% by weight.

11. Method according to any of the claims 1 - 10,

wherein said fat composition comprises liquid oils in an amount of 1.0 - 42 % by weight, 3.0 - 35% by weight, or 3.5 - 27% by weight.

12. Method according to any of the claims 1 - 11,

wherein said fat composition comprises liquid oils selected from the group comprising sunflower oil, such as high oleic sunflower oil, soybean oil, rape seed oil, maize oil, peanut oil, sesame oil or mixtures thereof.

13. Method according to any of the claims 1 - 12,

wherein said emulsifier not being lecithin is selected from the group comprising polysorbates, mono-glycerides, di-glycerides, poly-glycerol esters, propylene glycol esters, sorbitan esters and any combination thereof.

14. Method according to any of the claims 1 - 13, wherein said emulsifier not being lecithin comprises sorbitan-tri-stearate.

15. Method according to any of the claims 1 - 14,

wherein said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid are comprised in a fat blend, a fraction of a fat blend or combinations thereof comprising one or more of palm oil, shea butter, sal oil, mango, mowra, kokum, illipe, cupuacu, high stearic high oleic sunflower oil, fractions thereof and mixtures thereof, in an amount of 3.0 - 95% by weight, such as 4.0 - 90% by weight of said fat composition or 5.0 - 85% by weight of said fat composition.

16. Method according to any of the claims 1 - 15,

wherein said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid are comprised in a fat blend, a fraction of a fat blend or combinations thereof comprising one or more of palm oil, shea butter, sal oil, mango, mowra, kokum, illipe, cupuacu, high stearic high oleic sunflower oil, fractions thereof and mixtures thereof in an amount of 3.0 - 100 %> by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, 4.0 - 97% or 5.0 - 95%) by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid.

17. Method according to any of the claims 1 - 16,

wherein said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid are comprised in cocoa butter or fractions thereof in an amount of 0.1 - 97%) by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, 5 - 96%> or 10 - 94%> by weight of said symmetrical triglycerides having C16 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid.

18. Method according to any of the claims 1 - 17,

wherein said fat composition comprises a cocoa butter in an amount of 1.0 - 92% by weight of said fat phase, 10 - 90% by weight or 15 - 85% by weight of said fat phase.

19. A chocolate manufacturing kit,

said kit comprising a chocolate, said chocolate comprising:

a) a fat composition,

said fat composition comprising

95.0 - 99.9%) by weight of triglycerides,

0.1- 5%> by weight of an emulsifier not being lecithin, wherein the weight-ratio between symmetrical triglycerides having CI 8 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, and triglycerides having C16 - C22 symmetrical saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, is between 0.38 - 0.95, said kit further comprising

b) a processing unit comprising

c) heating means adapted for heating the chocolate to a temperature, at which the chocolate is completely melted splitting means adapted for splitting the heated chocolate into a first chocolate stream and at least one further chocolate stream so that said first chocolate stream comprises 0.1 - 90% by weight of the chocolate, means for treating said first chocolate stream under shear at a temperature of between 22 °C - 32 °C the temperature being regulated by heating means, cooling means and temperature control means and means for adjusting the shear rate to between 500 s^"1 - 15000 s^"1,

mixing means adapted for mixing said first chocolate stream and said at least one further chocolate stream at a temperature of between 22 °C - 40 °C.

20. A chocolate manufacturing kit according to claim 19 performing the method according to any of the claims 1 - 18.

21. A chocolate treating system for obtaining a chocolate having improved bloom stability,

said chocolate treating system comprising

a chocolate, the chocolate comprising

a) a fat composition,

said fat composition comprising

95.0 - 99.9% by weight of triglycerides,

b) a processing unit comprising

d) splitting means adapted for splitting the heated chocolate into a first

22. System according to claim 21 performing the method according to any of the claims 1 - 18.

23. Method, kit or system according to any of the claims 1 - 22, wherein the first chocolate stream and the at least one further chocolate stream combined have a mass flow through the processing unit of between 5 kg/hour - 10000 kg/hour, 20 kg/hour - 8000 kg/hour or 30kg/hour - 6000 kg/hour.

24. Method, kit or system according to any of the claims 1 - 23, wherein said processing unit comprises a holding tank for chocolate, said holding tank having a capacity of between 20 kg - 10000 kg.

25. Method, kit or system according to any of the claims 1 - 24, wherein the weight-ratio between symmetrical triglycerides having CI 8 - C22 saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, and triglycerides having C16 - C22 symmetrical saturated fatty acids in the sn-1 and sn-3 positions, the sn-2 position of the triglyceride being occupied by oleic acid, is between 0.39 - 0.95, 0.40 - 0.95 or 0.41 - 0.95.