EP3212007A1 - Procédé pour obtenir un chocolat ayant une stabilité améliorée vis-à-vis de l'efflorescence - Google Patents

Procédé pour obtenir un chocolat ayant une stabilité améliorée vis-à-vis de l'efflorescence

Info

Publication number
EP3212007A1
EP3212007A1 EP15855865.0A EP15855865A EP3212007A1 EP 3212007 A1 EP3212007 A1 EP 3212007A1 EP 15855865 A EP15855865 A EP 15855865A EP 3212007 A1 EP3212007 A1 EP 3212007A1
Authority
EP
European Patent Office
Prior art keywords
chocolate
weight
triglyceride
stream
triglycerides
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP15855865.0A
Other languages
German (de)
English (en)
Inventor
Morten Daugaard Andersen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
AAK AB
Original Assignee
AAK AB
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by AAK AB filed Critical AAK AB
Publication of EP3212007A1 publication Critical patent/EP3212007A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0046—Processes for conditioning chocolate masses for moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used

Definitions

  • the invention relates to the field of chocolate products.
  • 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.
  • 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.
  • 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.
  • the bloom effect which may be easily recognisable on the surface of the chocolate.
  • 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.
  • Chocolate generally comprises cocoa butter, cocoa solids and sugar. Milk fat and other ingredients may be present in chocolate as well.
  • 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.
  • 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.
  • 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.
  • anti-blooming agents having specific tri-glyceride compositions. These anti-blooming agents may typically be based on vegetable fats obtained by chemical interesterification of triglyceride oils using certain catalysts.
  • 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
  • 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.
  • said method further comprises the step cl) of cooling the chocolate to a temperature of between 24 - 40 °C prior to step d).
  • said method further comprises step el), wherein said at least one further chocolate stream is kept at a temperature between 24 °C - 40 °C.
  • said method further comprises step f), wherein the chocolate from step e) or el) is applied in moulding, coating, enrobing or filling applications.
  • 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.
  • 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
  • said first chocolate stream under step d) is treated at a shear rate of between 800 s "1 - 14000 s "1 , between
  • 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.
  • said fat composition further comprises 0.1% - 42.9% by weight of fat components being selected from the group comprising milk fat, triglycerides,
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • said emulsifier not being lecithin comprises sorbitan-tri-stearate.
  • 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.
  • 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
  • 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.
  • 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.
  • the invention pertains to a chocolate manufacturing kit, said kit comprising a chocolate, said chocolate comprising:
  • said fat composition comprising
  • 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
  • the chocolate manufacturing kit performs the method according to the first aspect of the invention according to any of its embodiments.
  • the invention pertains to a chocolate treating system for obtaining a chocolate having improved bloom stability
  • said chocolate treating system comprising
  • the chocolate comprising
  • said fat composition comprising
  • 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
  • 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.
  • the chocolate treating system is performing the method according to the first aspect of the invention in any of its embodiments.
  • 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.
  • said processing unit comprises a holding tank for chocolate, said holding tank having a capacity of between 20 kg - 10000 kg.
  • 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
  • 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).
  • chocolate 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
  • 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.
  • 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.
  • 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 ⁇ 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.
  • chocolate stream CI after passage through heating zone 1 and before splitting CI into C2 and C3.
  • 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.
  • 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.
  • the invention pertains in a first aspect to a method for obtaining a chocolate having improved bloom stability
  • said method comprising the steps of:
  • said fat composition comprising
  • a heat stable chocolate is obtained by a novel process involving specific fat composition for chocolate treated in an automated tempering process.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the chocolate stream fed into the crystallization zone is cooled to a lower temperature than the chocolate stream bypassing the
  • Cooling means may include water cooling, liquid evaporation cooling, gas cooling or any other suitable cooling means.
  • 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.
  • said method further comprises step f), wherein the chocolate from step e) or el) is applied in moulding, coating, enrobing or filling applications.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • said first chocolate stream under step d) is treated at a shear rate of between 800 s "1 - 14000 s "1 , between
  • High shear rates in the crystallization zone may promote the formation of desired fat crystals in the chocolate stream.
  • 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.
  • 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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • said emulsifier not being lecithin comprises sorbitan-tri-stearate.
  • STS sorbitan-tri-stearate
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the invention pertains to a chocolate manufacturing kit, said kit comprising a chocolate, said chocolate comprising:
  • said fat composition comprising
  • 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
  • a 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.
  • 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.
  • cooling means may include water jacketed cooling or cooling by liquid evaporation.
  • mixing means are static mixers, such as plate type mixers and tubular mixers.
  • 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.
  • said kit may include positive and negative control samples.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the invention pertains to a chocolate treating system for obtaining a chocolate having improved bloom stability
  • said chocolate treating system comprising
  • the chocolate comprising
  • said fat composition comprising 95.0 - 99.9% by weight of triglycerides
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • Cocoa butter (% w/w)
  • Lecithin (% w/w) 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5
  • the milk chocolates I, III and IV were all hand tempered on marble.
  • 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:
  • 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.
  • chocolate bars 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.
  • 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.
  • 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.
  • Table 3 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.
  • 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.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne un procédé permettant d'obtenir un chocolat ayant une stabilité améliorée vis-à-vis de l'efflorescence. Le procédé comprend les étapes consistant à fournir un chocolat comprenant une composition de matières grasses spécifiée (C1). La composition de matières grasses comprend de 60,0 à 95,0 % en poids de triglycérides symétriques ayant des acides gras saturés en C16-C22 en positions sn-1 et sn-3 et de l'acide oléique en position sn-2. La composition de matières grasses comprend en outre de 0,1 à 5 % en poids d'un émulsifiant qui n'est pas de la lécithine. Le courant de chocolat entre dans une zone de chauffage (1), dans laquelle le chocolat est complètement fondu. Le chocolat est divisé en un premier courant de chocolat (C2) et au moins un autre courant de chocolat (C3). Le premier courant de chocolat (C2) traverse une zone de cristallisation (2), dans laquelle le chocolat est soumis à une température et à un taux de cisaillement spécifiés. Les courants de chocolat en C2 et C3 sont introduits dans une zone de mélange (3), dans laquelle le mélange a lieu à une température spécifiée pour produire un courant de produit de chocolat mélangé C4.
EP15855865.0A 2014-10-29 2015-10-15 Procédé pour obtenir un chocolat ayant une stabilité améliorée vis-à-vis de l'efflorescence Withdrawn EP3212007A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE1451291 2014-10-29
PCT/SE2015/051096 WO2016068774A1 (fr) 2014-10-29 2015-10-15 Procédé pour obtenir un chocolat ayant une stabilité améliorée vis-à-vis de l'efflorescence

Publications (1)

Publication Number Publication Date
EP3212007A1 true EP3212007A1 (fr) 2017-09-06

Family

ID=55857927

Family Applications (1)

Application Number Title Priority Date Filing Date
EP15855865.0A Withdrawn EP3212007A1 (fr) 2014-10-29 2015-10-15 Procédé pour obtenir un chocolat ayant une stabilité améliorée vis-à-vis de l'efflorescence

Country Status (2)

Country Link
EP (1) EP3212007A1 (fr)
WO (1) WO2016068774A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3393267A4 (fr) * 2015-12-21 2019-07-10 AAK AB (Publ) Procédé de production d'une suspension de semence
WO2018101882A1 (fr) * 2016-12-01 2018-06-07 Aak Ab (Publ) Chocolat thermostable
CN113115830B (zh) * 2019-12-30 2024-03-26 丰益(上海)生物技术研发中心有限公司 用于巧克力的油脂组合物

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1163921A (fr) * 1955-11-30 1958-10-02 Macchine Ind Dolciaria Carle & Procédé de traitement thermique (trempe) d'une masse fluide de chocolat à effectuer avant le coulage pour la phase de modelage ou couverture, et machine pour l'application de ce procédé
DE2602877A1 (de) * 1976-01-27 1977-07-28 Domgraff Automation Verfahren zum temperieren kakaobutterhaltiger schmelzmassen
JPH0779621B2 (ja) * 1985-03-25 1995-08-30 花王株式会社 カカオバタ−代用組成物
GB0425888D0 (en) * 2004-11-24 2004-12-29 Nestec Sa Chocolate
US8535749B2 (en) * 2007-12-26 2013-09-17 The Nisshin Oillio Group, Ltd. Oil-and-fat composition, process for production of the composition, chocolate, and process for production of the chocolate
EP2526779B1 (fr) * 2010-04-01 2016-06-29 Aasted ApS Appareil pour le conditionnement thermique continu de masses de chocolat
EP2526780A3 (fr) * 2010-04-01 2013-10-09 Aasted ApS Appareil pour le conditionnement thermique continu de masses de chocolat
DK2210499T3 (da) * 2010-04-01 2014-02-03 Aasted Aps Apparat til kontinuerlig temperering af chokolademasse
UA110716C2 (uk) * 2011-04-14 2016-02-10 Аак Денмарк А/С Жирова композиція, що уповільнює посивіння
AU2013241342B2 (en) * 2012-03-30 2015-12-24 Fuji Oil Holdings Inc. Oil or fat composition and chocolate

Also Published As

Publication number Publication date
WO2016068774A1 (fr) 2016-05-06

Similar Documents

Publication Publication Date Title
JP5980682B2 (ja) 油脂組成物およびその製造方法
JP5758377B2 (ja) 油脂組成物及び該油脂組成物を使ったチョコレート製品
CA2693608C (fr) Composition contenant des triglycerides
AU2014360878B2 (en) Heat stable chocolate
Rajah Fats in food technology
JP6395747B2 (ja) 油脂
EP3212007A1 (fr) Procédé pour obtenir un chocolat ayant une stabilité améliorée vis-à-vis de l'efflorescence
Hassim et al. Usage of palm oil, palm kernel oil and their fractions as confectionery fats
WO2016200323A1 (fr) Chocolat stable à la chaleur et procédé pour sa production
AU2003248335B2 (en) Triglyceride fat suitable for spread manufacture
WO2016200326A1 (fr) Procédé de production d'un chocolat solide stable à la chaleur
Grimaldi et al. Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency
EP3307076B1 (fr) Produit de particules de graines
WO2016200329A1 (fr) Produit de confiserie
JPH06253737A (ja) 菓子用脂肪組成物
WO2019074438A1 (fr) Chocolat thermostable
EP3755158B1 (fr) Graines de chocolat et chocolat comprenant une fraction de matière grasse du lait
EP3973040A1 (fr) Composition de matière grasse comestible améliorée
KR20190117506A (ko) 블룸 억제용 유지

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20170523

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20180501