EP3547842A1 - Heat stable chocolate - Google Patents

Heat stable chocolate

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Publication number
EP3547842A1
EP3547842A1 EP17875994.0A EP17875994A EP3547842A1 EP 3547842 A1 EP3547842 A1 EP 3547842A1 EP 17875994 A EP17875994 A EP 17875994A EP 3547842 A1 EP3547842 A1 EP 3547842A1
Authority
EP
European Patent Office
Prior art keywords
triglyceride
weight
fat phase
triglycerides
heat stable
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Withdrawn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
EP17875994.0A
Other languages
German (de)
French (fr)
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 EP3547842A1 publication Critical patent/EP3547842A1/en
Withdrawn legal-status Critical Current

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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
    • A23G1/30—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, particularly to heat stable chocolate having a high resistance to bloom.
  • Another way of dealing with this problem is to carefully manage the logistics of the chocolate all the way from manufacturer to consumer in order to ensure that the chocolate is not subjected to high temperatures. This is a relatively costly setup, and may not be supported in all regions of the world.
  • the invention relates to a heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising:
  • said fat phase has a first weight-ratio between
  • the invention relates in a further aspect to a method for obtaining a heat stable chocolate comprising a fat phase, said method comprising the steps of: a) providing a first component comprising a first part of said fat phase, said first part of said fat phase comprising cocoa butter
  • said fat phase of said heat stable chocolate consists of said first part of said fat phase and said second part of said fat phase
  • said second part of said fat phase comprises
  • said second part of said fat phase has a weight-ratio between
  • triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
  • first component and/or said second component further comprises
  • the invention relates in an even further aspect to a use of the heat stable chocolate of the invention or any of its embodiments or the heat stable chocolate produced by the method of the invention or any of its embodiments for molding applications, coating applications, panning applications, enrobing applications or filling applications.
  • DSC Differential Scanning Calorimetry
  • % or “percentage” all relates to weight percentage i.e. wt.% or w - % if nothing else is indicated.
  • At least one is intended to mean one or more, i.e. 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, etc.
  • bloom resistance refers to a property of the chocolate to resist bloom formation. Increased or improved bloom resistance in a chocolate in the present context thus implies that the chocolate has a higher resistance towards surface blooming.
  • heat stable chocolate is a chocolate which has a relatively high resistance to heat, and heat-related effects, particularly bloom. Said heat stable chocolate will in certain embodiments retain this heat stability, particularly bloom resistance, at temperatures above which such stability is normally lost for conventional chocolate products.
  • fatty acid encompasses free fatty acids and fatty acid residues in triglycerides.
  • triglycerides may be used interchangeably with the term 'triacylglycerides' and should be understood as an ester derived from glycerol and three fatty acids.
  • Triglycerides may be abbreviated TG or TAG.
  • a single triglyceride molecule, having a specific molecular formula, is of either vegetable or non-vegetable origin. Some triglycerides, like for example StOSt-triglycerides, may be obtained from both vegetable and/or non-vegetable sources.
  • a fat phase comprising StOSt-triglycerides may comprise StOSt-triglycerides obtained solely from vegetable sources or StOSt-triglycerides obtained solely from non-vegetable sources or a combination thereof i.e. the fat phase may comprise some StOSt- triglyceride molecules obtained from vegetable sources and some StOSt-triglycerides molecules obtained from non-vegetable sources. It is noted that no distinction is made herein between the sn-1 and the sn-3 positions, unless otherwise specifically stated. Thus, for example no distinction is made between StOA-triglycerides and AOSt-triglycerides and they are thus used interchangeably.
  • the term "fat phase” is intended to cover all the fat of the heat stable chocolate, except for milk fat, if any. Sorbitan esters and lecithin emulsifiers are also included in the fat phase.
  • the fat phase may comprise components of vegetable fat or other fat sources, such as e.g. animal fat (excluding milk fat) or interesterified fat or fat from unicellular organisms, such as bacteria, algae or fungi, wherein fungi comprise yeast and mold, provided that these are edible.
  • edible is something that is suitable for use as food or as part of a food product, such as a dairy or confectionary product.
  • An edible fat is thus suitable for use as fat in food or food product and an edible composition is a composition suitable for use in food or a food product, such as a dairy or confectionary product.
  • the term "crystallization exotherm peak position" may refer to the position of a crystallization peak, which may be a main exotherm melt peak or it may be a smaller exotherm melt peak.
  • the term “vegetable” shall be understood as originating from a plant retaining its original chemical structure/composition. Thus, a vegetable fat or vegetable triglycerides are still to be understood as vegetable fat or vegetable triglycerides after fractionation etc. as long as the chemical structure of the fat components or the triglycerides are not altered. When vegetable triglycerides are for example transesterified they are no longer to be understood as a vegetable triglyceride in the present context.
  • non- vegetable in the context of “non-vegetable triglyceride” or “non- vegetable fat” when used herein is intended to mean obtained from other sources than native vegetable oils or fractions thereof, or obtained after transesterification.
  • non-vegetable triglycerides may for example be, but are not limited to, triglycerides obtained from unicellular organisms, animal fat, and/or transesterification.
  • interesterification should be understood as replacing one or more of the fatty acid moieties of a triglyceride with another fatty acid moiety or exchanging one or more fatty acid moieties from one triglyceride molecule to another.
  • a fatty acid moiety may be understood as a free fatty acid, a fatty acid ester, a fatty acid anhydride, an activated fatty acid and/or the fatty acyl part of a fatty acid.
  • the term 'interesterification as used herein may be used interchangeably with 'transesterification'.
  • the interesterification process may be an enzymatic interesterification or chemical interesterification. Both chemical interesterification and enzymatic interesterification is described well in the art. Both chemical and enzymatic interesterification may be done by standard procedures.
  • the term “bloom resistance” refers to a property of the chocolate to resist bloom formation. Increased or improved bloom resistance in a chocolate in the present context thus implies that the chocolate has a higher resistance towards surface blooming.
  • a “chocolate” is to be understood as chocolate and/or chocolate-like products.
  • Some chocolate comprises cocoa butter, typically in substantial amounts, where some chocolate-like product may be produced low or even without cocoa butter, e.g. by replacing the cocoa butter with cocoa butter equivalent, cocoa butter substitute, etc.
  • many chocolate products comprise cocoa powder or cocoa mass, although some chocolate products, such as typical white chocolates, may be produced without cocoa powder, but e.g. drawing its chocolate taste from cocoa butter.
  • a chocolate product is meant a product, which at least is experienced by the consumer as chocolate or as a confectionery product having sensorial attributes common with chocolate, such as e.g. melting profile, taste etc.
  • Cocoa butter equivalent are fats that have similar fatty acid and triglyceride compositions to cocoa butter and, as a result, also have similar chemistry and physical properties. CBE can be used in any proportion with CB. Sometimes also used to mean cocoa butter extender.
  • heat stable chocolate is a chocolate which has a relatively high resistance to heat, and heat-related effects, particularly bloom.
  • the heat stable chocolate will in certain embodiments retain this heat stability, particularly bloom stability, at temperatures above which such stability is normally lost for conventional chocolate products.
  • first weight-ratio and second weight-ratio are terms intended to refer to two different weight-ratios of particular interest herein. It is noted that “first” and “second” are only intended as labels for convenient reference to such particular weight-ratios, and is without any special meaning other than such labelling. Herein, more weight-ratios are given without any such labelling, but could thus be considered as e.g. third, fourth, or fifth etc. weight-ratios if so intended, without any special meaning other that convenient labelling.
  • Sat saturated fatty acid/acyl-group
  • U unsaturated fatty acid/acyl-group
  • Lig lignoceric acid/lignocerate
  • the invention relates to a heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising:
  • said fat phase has a first weight-ratio between
  • triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
  • the triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride form part of the total amount of triglycerides comprised in the fat phase of the heat stable chocolate.
  • the present invention requires that
  • the fat phase comprises triglycerides in an amount of 90.0-99.9% by weight of the fat phase
  • the fat phase comprises triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride in an amount of 40.0-95.0 %> by weight of said fat phase.
  • 0.1 - 10%> by weight of the fat phase may be other fats than triglycerides, such as free fatty acids, monoglycerides, diglycerides or any combination thereof.
  • triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride are StOSt, POSt, POP, StOA, StOB, StOLig, AO A, AOB, AOLig, BOB, BOLig, and LigOLig.
  • the fat phase for example has a weight of lOOg and comprises 90%> triglycerides and 60%> triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, then this would in this case mean that the fat phase comprises 90g triglycerides of which 60g is triglycerides having C 16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride.
  • the triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride constitutes approximately 66.6% of the triglycerides in the fat phase.
  • a significant advantage of the invention may be that a heat stable chocolate having a relatively high resistance to bloom. Particularly, this important advantage is obtained while having a relatively simple production setup for the heat stable chocolate, e.g. with respect to temperature control etc.
  • the chocolate may be transported through and sold in relatively warm regions where temperature control was previously not possible or not commercially attractive.
  • logistics of heat stable chocolate may be more simple since the heat stable chocolate can preserve its physical and visual attractiveness within a wider temperature range.
  • the heat stable chocolate can preserve not only a glossy look, but also its attractive texture and mouthfeel.
  • bloomed chocolate may appear dull or even white at the surface, and may even get a sandy or otherwise inhomogeneous mouthfeel.
  • a further advantage may be that a heat stable chocolate may be relatively form- stable. Particularly, when subjected to heat treatments at elevated temperatures, the chocolate may have a better shape retention compared to a conventional chocolate. Thus, the heat stable chocolate may have an increased bloom resistance combined with improved shape retention.
  • One way of obtaining the heat stable chocolate comprising a fat phase may be by a method comprising the steps of:
  • said fat phase of said heat stable chocolate consists of said first part of said fat phase and said second part of said fat phase.
  • said second part of said fat phase comprises 90 - 99.9% by weight of triglycerides, has a weight-ratio between
  • triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
  • said first component and/or said second component further comprises 0.01 - 60% by weight of sorbitan esters, so as to obtain a content of sorbitan esters in said fat phase of 0.01 - 10% by weight of said fat phase.
  • some fat fractions may therefore have a content of such triglycerides, which is too high, compared to otherwise useful triglycerides within the scope of the invention.
  • One important advantage of the above embodiment may be that a well-known melting-in-the-mouth texture is obtained while also having the advantages of the invention, particularly having a heat stable chocolate with a relatively high bloom resistance, and keeping production methods relatively simple.
  • fat fractions with a high content of StOSt-triglycerides may often, if used in large amounts, lead to the chocolate product having a waxy feeling in the mouth, i.e. the chocolate does not melt or the melting is not complete or too slow.
  • obtaining a chocolate with a high bloom resistance while avoiding a waxy mouth- feel is highly advantageous.
  • said second weight-ratio is between 0.01 and 0.58, such as between 0.01 and 0.50, such as between 0.01 and 0.45, such as between 0.01 and 0.43, or such as between 0.05 and 0.58, such as between 0.10 and 0.58, such as between 0.20 and 0.58.
  • 0.01 and 0.50 such as between 0.01 and 0.50, such as between 0.01 and 0.45, such as between 0.01 and 0.43, or such as between 0.05 and 0.58, such as between 0.10 and 0.58, such as between 0.20 and 0.58.
  • said fat phase comprises triglycerides having C14 - C24 saturated fatty acids in the sn-1 position of the triglyceride and C20-C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and having oleic acid in the sn-2 position of the triglyceride in an amount of 2.3 - 98.0 % by weight of said fat phase, such as 3.0 - 50.0 % by weight of said fat phase, such as 4.2 - 30.0 % by weight of said fat phase.
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
  • said fat phase comprises triglycerides having C14 - C24 saturated fatty acids in the sn-1 position of the triglyceride and C20-C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and having oleic acid in the sn-2 position of the triglyceride in an amount of 2.3 - 90.0 % by weight of said fat phase, such as 2.5 - 30.0 % by weight of said fat phase, such as 3.0 - 10.0 % by weight of said fat phase.
  • the above weight-ratio may in some cases be further narrowed, for example it could in one embodiment be between 0.030 and 0.980, or in another embodiment between 0.035 and 0.980. In an even further embodiment, the weight-ratio is between 0.040 and 0.980, such as between 0.050 and 0.980. Alternatively, the weight-ratio could in still further embodiments be between 0.030 and 0.900, such as between 0.030 and 0.700, such as between 0.030 and 0.500.
  • the numerator is the total amounts of the triglycerides described in the following.
  • the triglycerides of the numerator must have C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride and C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa.
  • the triglycerides of the numerator must have oleic acid in the sn-2 position of the triglyceride.
  • the triglycerides of the numerator may not have behenic acid as the fatty acid in both of the sn-1 position and the sn-3 position.
  • the triglyceride may have behenic acid in either the sn-1 or the sn-3 position, or may be free of behenic acid.
  • numerator triglycerides include: MOA, MOB, MOLig, POA, POB, POLig, StOA, StOB, StOLig, AO A, AOB, AOLig, BOLig, and LigOLig.
  • BOB is not a triglyceride of the numerator.
  • the denominator is the total amounts of triglycerides described in the following.
  • the triglycerides of the denominator must have C14 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride.
  • Examples of denominator triglycerides include: MOM, MOP, MOSt, MOA, MOB, MOLig, POP, POSt, POA, POB, POLig, StOSt, StOA, StOB, StOLig, AO A, AOB, AOLig, BOB, BOLig, and LigOLig.
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing process may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
  • said first weight-ratio is the ratio between
  • said first weight-ratio is at least 0.030, and may in some embodiment be even higher.
  • said fat phase has a weight-ratio between
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
  • the above weight-ratio may in some cases be further narrowed, for example it could in one embodiment be between 0.030 and 0.980, or in another embodiment between 0.035 and 0.980. In an even further embodiment, the weight-ratio is between 0.040 and 0.980, such as between 0.050 and 0.980. Alternatively, the weight-ratio could in still further embodiments be between 0.030 and 0.900, such as between 0.030 and 0.700, such as between 0.030 and 0.500.
  • said first weight-ratio is the ratio between
  • said first weight-ratio is at least 0.030, and may in some embodiment be even higher.
  • said fat phase has a weight-ratio between triglycerides having CI 8 - C20 saturated fatty acids in the sn-1 positions of the triglyceride, C20 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing process may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
  • the above weight-ratio may in some cases be further narrowed, for example it could in one embodiment be between 0.030 and 0.980, or in another embodiment between 0.035 and 0.980. In an even further embodiment, the weight-ratio is between 0.040 and 0.980, such as between 0.050 and 0.980. Alternatively, the weight-ratio could in still further embodiments be between 0.030 and 0.900, such as between 0.030 and 0.700, such as between 0.030 and 0.500.
  • said first weight-ratio is the ratio between
  • triglycerides having CI 8 - C20 saturated fatty acids in the sn-1 positions of the triglyceride, C20 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
  • said first weight-ratio is at least 0.030, and may in some embodiment be even higher.
  • AOSt-triglycerides may be an important factor in increasing the bloom resistance.
  • the fat phase has a weight-ratio between
  • triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride
  • said first weight-ratio is the ratio between
  • triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride.
  • said first weight-ratio is at least 0.030, and may in some embodiment be even higher.
  • said fat phase of the heat stable chocolate comprises 95.0 - 99.9 % by weight of triglycerides.
  • said first weight-ratio is between 0.030 and 0.980, such as between 0.035 and 0.980, such as between 0.040 and 0.980, such as between 0.050 and 0.980, or such as between 0.030 and 0.900, such as between 0.030 and 0.700, such as between 0.030 and 0.500.
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
  • AOSt-triglycerides may be an important factor in increasing the bloom resistance.
  • said fat phase comprises AOSt-triglycerides in an amount of 2.1 - 98% by weight of said fat phase, such as 2.6 - 50% by weight of said fat phase, such as 3.7 - 30% by weight of said fat phase.
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
  • said fat phase comprises AOSt-triglycerides in an amount of 2.5 to 15 percent by weight of said fat phase, such as 3.0 to 10 percent by weight of said fat phase, such as 3.5 to 8.0 percent by weight of said fat phase.
  • said fat phase comprises StOSt-triglycerides in an amount of 1.0 - 48.0%> by weight of said fat phase, such as 2.0 - 45.0%) by weight of said fat phase, such as 3.0 - 42.0% by weight of said fat phase, such as 3.0 - 39.0%> by weight of said fat phase, such as 3.0 - 32% by weight of said fat phase.
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
  • One important feature is the presence of 0.01 - 10% by weight of sorbitan esters in the heat stable chocolate. These sorbitan esters have emulsifier properties and are used, together with other specified features, to obtain a heat stable chocolate having a high bloom resistance.
  • said sorbitan esters comprise sorbitan esters selected from the group consisting of sorbitan-mono- palmitate, sorbitan-di-palmitate, sorbitan-tri-palmitate, sorbitan-mono-stearate, sorbitan-di- stearate, sorbitan-tri-stearate, sorbitan-mono-palmitate-di-stearate, sorbitan-di-palmitate-mono-stearate, sorbitan-mono-palmitate-mono-stearate, and any combination thereof.
  • said fat phase of said heat stable chocolate may comprise 0.01 - 10 percent by weight of the sorbitan esters selected from the above mentioned group.
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
  • the sorbitan esters may also comprise small amounts of sorbitan esters not included in the above list.
  • sorbitan esters comprising fatty acids other than stearic and palmitic acid.
  • An example of such other sorbitan esters may be oleic acid containing sorbitan esters, such as e.g. sorbitan-mono-oleic-di- palmitate, sorbitan-mono-oleic-mono-palmitate, or sorbitan-mono-oleic-mono- palmitate-mono-stearate.
  • Sorbitan esters usable within the scope of the invention includes for example sorbitan esters with one, two, or three fatty acids.
  • sorbitan esters of C10-C24 fatty acids may be usable, hereunder for example stearate, possibly also with some degree of palmitate.
  • the fatty acids may be different or the same when the two or three fatty acids are bound the sorbitan.
  • sorbitan esters with palmitate or stearate at the sn-I, sn-2, or sn-3 position may be used.
  • sorbitan esters with two fatty acids such as e.g.
  • sorbitan esters with three fatty acids such as three stearates, three palmitates, a combination of one palmitate with two stearates or vice versa, or a combination of three different fatty acids, such as palmitate, stearate and arachidate.
  • Such sorbitan esters may be used in amounts of between 0.01 and 10 percent by weight of the heat stable chocolate.
  • the content of sorbitan esters is between 1.0 and 10 percent by weight, such as between 2.0 and 10 percent by weight.
  • sorbitan ester are used in amounts of between 5.0 and 10 percent by weight of the heat stable chocolate.
  • said sorbitan esters comprises or is sorbitan-tri-stearate.
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. It is noted that many chocolates comprise a certain amount of lecithin emulsifiers.
  • the heat stable chocolate may also in many embodiments comprise lecithin in various amounts, e.g. similar to those of a conventional chocolate.
  • the heat stable chocolate may comprise lecithin in an amount of 0.1 to 5.0 percent by weight of the heat stable chocolate, particularly in an amount of 0.3 to 0.6 percent by weight of the heat stable chocolate.
  • said fat phase of said heat stable chocolate comprises 0.01 - 10 percent by weight of sorbitan-tri-stearate, such as 0.01 - 9 percent by weight.
  • the invention may be realized in several different manners, for example by using different specific triglycerides and/or sources thereof.
  • One important indication of whether a heat stable chocolate with a satisfying high bloom resistance is obtained may be that the heat stable chocolate exhibits an exotherm crystallization peak position at a relatively high temperature above at least 18.0 degrees Celsius when heating up to a temperature of at least 34 degrees Celsius before cooling.
  • said heat stable chocolate exhibits an exotherm crystallization peak position above 18.0 degrees Celsius, such as above 18.5 degrees Celsius, such as above 19.0 degrees Celsius, said exotherm crystallization peak position being measured by Differential Scanning Calorimetry by heating samples of 10 +/- 1 mg of said heat stable chocolate from 20 degrees Celsius to a temperature T high at a rate of 3 degrees Celsius per minute, maintaining the temperature at T high for 15 minutes and then cooling said heat stable chocolate from T high to 10 degrees Celsius at a rate of 1 degree Celsius per minute to produce a crystallization thermogram, where the cooling from T high to 10 degrees Celsius is defining said exotherm crystallization peak position, and wherein said temperature T high is at least 34 degrees Celsius.
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. Moreover, one important factor in ensuring a high degree of bloom resistance may be exhibiting an exotherm crystallization peak position above 18.0 degrees Celsius, even when T_high is at least 34 degrees Celsius.
  • said temperature T high is between 34 degrees Celsius and 43 degrees Celsius.
  • Examples include T high at 34 degrees Celsius, at 35 degrees Celsius, at 36 degrees Celsius, or at 37 degrees Celsius.
  • T high may also be 38 degrees Celsius, such as 39 degrees Celsius, or 40 degrees Celsius, or even 41 degrees Celsius or 43 degrees Celsius.
  • Various fat sources may be usable within the scope of the invention, especially if they have a high content of triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride.
  • Having a high content of such triglycerides may manifest itself by having a high weight-ratio between, in the numerator, triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and, in the denominator, triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride; for example a weight-ratio above 0.060.
  • said fat phase comprises fat obtained from sal, cupuacu, mango, peanut or any fraction or any combination thereof in an amount of 4 - 50% by weight of said fat phase, such as 7 -50% by weight of said fat phase, such as 15 - 50% by weight of said fat phase.
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. Also, in further embodiments, it is a stearin fraction of the fat obtained from sal, cupuacu, mango, peanut, or combination thereof that is used.
  • said fat phase comprises fat obtained from sal, cupuacu, or any fraction or any combination thereof in an amount of 4 - 50% by weight of said fat phase, such as 7 -50% by weight of said fat phase, such as 15 - 50% by weight of said fat phase.
  • it is a stearin fraction of the fat obtained from sal, cupuacu, or combination thereof that is used.
  • said fat phase comprises cocoa butter in an amount of 1 - 99% by weight of said fat phase, such as 1 - 85% by weight of said fat phase, such as 1 - 60% by weight of said fat phase, such as 1 - 50% by weight of said fat phase.
  • the heat stable chocolate may have a composition with a high similarity to conventional chocolates by comprising cocoa butter, while also having a relatively high bloom resistance, while the manufacturing may be relatively simple.
  • the heat stable chocolate may have a high form stability. In some cases, having a high content of cocoa butter would allow a chocolate to be marketed as such.
  • cocoa butter may still be present in the cocoa powder.
  • a heat stable chocolate may for example have about 1% and 5% cocoa butter embedded in the cocoa powder for milk and dark recipes, respectively.
  • said fat phase comprises cocoa butter in an amount of 10 - 99% by weight of said fat phase, such as 30 - 95% by weight of said fat phase, such as 40 - 90 % by weight of said fat phase.
  • Interesterified fat may also be usable within some embodiments of the invention.
  • said triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride comprise triglycerides obtained by interesterification.
  • One advantage of the above embodiment may be that the fat composition or a part thereof can be tailored to match intended composition, for example so as to ensure the presence of an exotherm crystallization peak position above 18.0 degrees Celsius, even when T_high is at least 34 degrees Celsius.
  • said triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride comprise triglycerides obtained from unicellular organisms. Such triglycerides may be extracted using one or more of various techniques suitable and known within the field.
  • the triglycerides obtained from unicellular organisms may be produced by only a single type of unicellular organisms, whereas in some other embodiments two or more different types of unicellular organisms are used.
  • Examples of usable unicellular organisms are unicellular organisms selected from the group consisting of bacteria, algae or fungi, wherein fungi comprise yeast and mold.
  • the heat stable chocolate may also comprise further ingredients, such as for example bloom retarding components, milk fat, or oils with a low melting point.
  • said fat phase further comprises 0.1 - 40 by weight of said fat phase of fat components being selected from the group comprising 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 - C24 saturated fatty acid, triglycerides wherein the sn-2 position is occupied by a saturated fatty acid, and any combination thereof, such as 0.1 - 30 % by weight of said fat phase, such as 0.1 - 20% by weight of said fat phase, such as 0.1 - 15% by weight of said fat phase.
  • One advantage of the above embodiment may be that a heat stable chocolate with an even higher degree of bloom resistance may be obtained.
  • fat components include SatSatU-triglycerides and USatU-triglycerides.
  • these fat components may have a bloom retarding effect, i.e. further adding bloom resistance.
  • said heat stable chocolate further comprises 0 - 40% milk fat by weight of said fat phase, such as 2 - 30% by weight of said fat phase, such as 10 - 25% by weight of said fat phase.
  • One advantage of the above embodiment may be that a heat stable chocolate with an even higher degree of bloom resistance may be obtained.
  • the heat stable chocolate may in some cases be completely free of milk fat. However, even if the heat stable chocolate is not a milk chocolate, it may in some cases comprise small amounts of milk fat, e.g. trace amounts. In some cases the said heat stable chocolate comprises 0.01 - 2% milk fat by weight of said heat stable chocolate.
  • said fat phase comprises oils with a melting point below 25 degrees Celsius in an amount of 0 - 42% by weight of said fat phase, such as 3.0 - 35% by weight of said fat phase, such as 3.5 - 27% by weight of said fat phase or such as 5 - 20% by weight of said fat phase.
  • One advantage of the above embodiment may be that a stable chocolate with a relatively high degree of bloom resistance may be obtained, even if the chocolates comprising low melting point oils, e.g. filled chocolates.
  • the fat phase may account of varying part of the heat stable chocolate according to the specific case.
  • the fat phase content may be highly dependent on the type of chocolate.
  • heat stable chocolate comprises said fat phase in an amount of between 20 and 65 percent by weight of the heat stable chocolate, such as between 25 and 40 percent by weight of the heat stable chocolate.
  • the invention relates in a further aspect to a method for obtaining a heat stable chocolate comprising a fat phase, said method comprising the steps of:
  • said fat phase of said heat stable chocolate consists of said first part of said fat phase and said second part of said fat phase
  • said second part of said fat phase comprises
  • said second part of said fat phase has a weight-ratio between
  • said first component and/or said second component further comprises 0.01 - 60% by weight of sorbitan esters, so as to obtain a content of sorbitan esters in said fat phase of 0.01 - 10% by weight of said fat phase.
  • the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing process may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
  • the 0.01 - 60% by weight of sorbitan esters may be premixed into said first and/or second component, or may be added substantially simultaneous as the first and second ingredients are added to a mixer for facilitating the mixing as long as so the obtained heat stable chocolate has a content of sorbitan esters in said fat phase of 0.01 - 10% by weight of said fat phase.
  • triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
  • the heat stable chocolate comprises 0.01 - 10% by weight of sorbitan esters.
  • said use of said first component and/or said second component comprising 0.01 - 60% by weight of sorbitan esters facilitates obtaining a heat stable chocolate comprising 0.01 - 10% by weight of sorbitan esters.
  • the content of sorbitan esters in the first and second component is adjusted also to obtain a heat stable chocolate with a content of sorbitan esters in the fat phase of said heat stable chocolate of 0.01 - 10%) by weight of said fat phase.
  • the heat stable chocolate comprises 90.0 - 99.9 % by weight of triglycerides.
  • the heat stable chocolate comprises 40.0 - 95.0 % by weight of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride.
  • triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
  • said second part of said fat phase has a weight-ratio between
  • said second part of said fat phase comprises fat obtained from sal, cupuacu, mango, peanut or any fraction or any combination thereof in an amount of 1 - 100% by weight of said second part of said fat phase, such as 2 - 99% by weight of said second part of said fat phase, such as 3 - 98%) by weight of said second part of said fat phase.
  • the second part of said fat phase consists of fat obtained from sal, cupuacu, mango, peanut or any fraction or any combination thereof.
  • said second part of said fat phase comprises fat obtained from sal, cupuacu, or any fraction or any combination thereof in an amount of 1 - 100% by weight of said second part of said fat phase, such as 2 - 99%) by weight of said second part of said fat phase, such as 3 - 98%> by weight of said second part of said fat phase. It may also consist of fat obtained from sal, cupuacu, or any fraction or any combination thereof.
  • the invention relates in an even further aspect to a use of the heat stable chocolate of the invention or any of its embodiments or the heat stable chocolate produced by the method of the invention or any of its embodiments for molding applications, coating applications, panning applications, enrobing applications or filling applications.
  • thermoforming the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple and thus cheap. Consequently, confectionary products comprising such heat stable chocolate may have a longer shelf life and thus a higher commercial value.
  • Composition of West African cocoa butter, a shea stearin fraction with an value (IV) of 36, and a sal stearin fraction, with respect to certain triglycerides Composition of West African cocoa butter, a shea stearin fraction with an value (IV) of 36, and a sal stearin fraction, with respect to certain triglycerides.
  • Table 1 Triglyceride composition of West African cocoa butter, shea stearin IV 36 and the used Sal Stearin source.
  • St denotes Stearic acid
  • O denotes Oleic acid
  • A denotes Arachidic acid.
  • Sat20Sat2 are the triglycerides having CI 4 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride.
  • "Ratio StOSt/SatOSat” denotes the weight-ratio between StOSt-triglycerides and SatOSat- triglycerides
  • Sat20Sat2/SatOSat denotes the weight-ratio between Sat20Sat2-triglycerides and SatOSat-triglycerides.
  • Table 2 & 3 shows the recipes and the fat compositions for the milk chocolates.
  • STS-emulsifiers denotes sorbitan esters based on stearic and palmitic acid.
  • Lecithin (% w/w) 0.4 0.4 0.4 0.4
  • composition of the fat phase excluding milk fat and lecithin if any
  • STS-emulsifiers denotes sorbitan esters based on stearic and palmitic acid.
  • the milk chocolates I to V were tempered on an Aasted AMK 50 three zone tempering machine. Thereafter, the chocolates were poured into 14 gram chocolate bar molds with dimensions 76,0 mm (length) x 19,0 mm (width). The molds were subsequently cooled in a three zones cooling tunnel for 30 minutes at a temperature of 15 degrees Celsius followed by a temperature at 12 degrees Celsius followed by a temperature of 15 degrees Celsius and used for 14 gram chocolate bars.
  • the milk chocolates VI to IX were all hand tempered on marble. Thereafter, the chocolates were poured into 20 gram chocolate bar molds. The molds were subsequently cooled in a three zones cooling tunnel for 30 minutes at a temperature of 15 degrees Celsius followed by a temperature at 12 degrees Celsius followed by a temperature of 15 degrees Celsius and used for 20 gram chocolate bars.
  • Table 4 & 5 below shows the recipes and the fat compositions for the dark chocolates.
  • STS-emulsifiers denotes sorbitan esters based on stearic and palmitic acid.
  • Lecithin (% w/w) 0.4 0.4 0.4 0.4
  • composition of the fat phase excluding milk fat and lecithin if any
  • STS-emulsifiers denotes sorbitan esters based on stearic and palmitic acid.
  • the dark chocolates I to IV were tempered on an Aasted AMK 50 three zone tempering machine. Thereafter, the chocolates were poured into 14 gram chocolate bar molds with dimensions 76,0 mm (length) x 19,0 mm (width). The molds were subsequently cooled in a three zones cooling tunnel for 30 minutes at a temperature of 15 degrees Celsius followed by a temperature at 12 degrees Celsius followed by a temperature of 15 degrees Celsius and used for 14 gram chocolate bars.
  • the dark chocolates V to VIII were all hand tempered on marble. Thereafter, the chocolates were poured into 20 gram chocolate bar molds. The molds were subsequently cooled in a three zones cooling tunnel for 30 minutes at a temperature of 15 degrees Celsius followed by a temperature at 12 degrees Celsius followed by a temperature of 15 degrees Celsius and used for 20 gram chocolate bars.
  • samples were analyzed by Differential Scanning Calorimetry (DSC) as follows.
  • T high 34 degrees Celsius illustrated on figure 1
  • the DSC crystallization exotherms of the milk chocolates II, III, and V each show a clear peak position around 20.9 degrees Celsius (milk chocolate II), 22.2 degrees Celsius (milk chocolate III), and 20.0 degrees Celsius.
  • the DSC crystallization exotherm for milk chocolate I shows a broader but still recognizable peak around 16.9 degrees Celsius.
  • Table 6 This table shows crystallization exotherm peak positions for milk chocolates I-V. Here, “- " denotes that the test was not made. Table 7
  • Table 7 This table shows crystallization exotherm peak positions for milk chocolates VI-IX. Here, “- " denotes that the test was not made.
  • milk chocolates II and III comprising shea stearin and a combination of shea stearin and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid), respectively, each displays an exotherm crystallization peak above 19.0 degrees Celsius when T high is 35 or below, but at T high at 36 degrees Celsius, or higher, the position of the exotherm crystallization peak moved below 16.0 degrees Celsius.
  • milk chocolate V displays an exotherm crystallization peak position above 19.0 degrees Celsius for T high up until 41 degrees Celsius.
  • samples were analyzed by Differential Scanning Calorimetry (DSC) as follows. Samples of Dark chocolates of example 2 were analyzed by METTLER TOLEDO DSC 823 e with a HUBER TC45 immersion cooling system.
  • Table 8 This table shows crystallization exotherm peak positions for dark chocolates I-IV. Here, “- " denotes that the test was not made. Table 9
  • dark chocolates II and III comprising shea stearin and a combination of shea stearin and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid), respectively, each displays an exotherm crystallization peak above 20.0 degrees Celsius when T high is 35 or below, but at T high at 36 degrees Celsius, or higher, the position of the exotherm crystallization peak moved below 15.0 degrees Celsius.
  • dark chocolate IV displays an exotherm crystallization peak position above 20.0 degrees Celsius for T high up at least until 43 degrees Celsius. At 50 degrees Celsius, the exotherm crystallization peak position is below 17.0 degrees Celsius.
  • the milk chocolate bars of example 1 were placed in a programmable temperature cabinet and subjected to heat treatment at a high temperature for 12 hours followed by a low temperature for 12 hours. This heat treatment was performed once.
  • the high temperatures were between 35 and 39 +/- 0.5 degrees Celsius and the low temperatures were between 20 and 25 +/- 0.5 degrees Celsius.
  • Table 10-11 below illustrates the test result in respect of bloom effect observed for milk chocolate bars of example 1 after one heat treatment under different high- and low-temperature settings.
  • milk chocolates II, V, VI- VII, and IX perform well with respect to bloom after heat treatment of 35-25 degrees Celsius. However, in all other heat treatments all chocolates but milk chocolates V and IX are bloomed, whereas milk chocolates V and IX performs at least reasonably well in most treatments, signifying an improved heat related bloom stability of milk chocolates V and IX.
  • Table 14 illustrates the test result in respect of bloom effect observed for milk and dark chocolate bars of example 1 and 2, respectfully, after one and five consecutive heat treatments at 37 - 24 degrees Celsius stored at 25 degrees Celsius isothermal condition.
  • Table 15 below illustrates the test result in respect of form retention effect observed for selected milk chocolate bars of example 1 after one heat treatment under different high- and low temperature settings.
  • milk chocolate IX performs markedly better than milk chocolates VI and VII with respect to form stability at after most heat treatments. Only at one heat treatment, 35-25 degrees Celsius, the chocolates VI and IX performs about equally well. This indicates an improved form stability of milk chocolate IX.
  • Example 9 Evaluation of shape retention for dark chocolates V-VIII
  • Table 16 below illustrates the test result in respect of form retention effect observed for selected dark chocolate bars of example 2 after one heat treatment under different high- and low temperature settings.
  • Table 17 illustrates the test result in respect of form retention effect observed for milk and dark chocolate bars of examples 1-2 after five consecutive heat treatments at 37 - 25 degrees Celsius.
  • Test result in respect of shape retention observed for milk chocolate bars dark chocolate V-VIII bars. Test result are given in absolute length/width measured in millimeters (mm), with the corresponding length or width index given in parenthesis.
  • milk chocolate VII comprising a combination of shea stearin as a CBI and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid) performs markedly worse than milk chocolate VI comprising shea stearin as a CBI but without STS-emulsifiers (sorbitan esters based on stearic and palmitic acid).
  • milk chocolate IX performs well with respect to shape retention, even though it comprises both Sal stearin and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid).
  • dark chocolate VI comprising a combination of shea stearin as a CBI and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid) performs markedly worse than dark chocolate V comprising shea stearin as a CBI but without STS-emulsifiers (sorbitan esters based on stearic and palmitic acid).
  • dark chocolate VIII performs well with respect to shape retention, even though it comprises both Sal stearin and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid).

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Abstract

A heat stable chocolate is disclosed, the heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 90.0 – 99.9 % by weight of triglycerides, 40.0 – 95.0 % by weight of triglycerides having C16 –C24 saturated fatty acids in the sn-1and sn-3positions of the triglyceride and oleic acid in the sn-2position of the triglyceride, 0.01 –10% by weight of sorbitan esters, wherein said fat phase has a first weight-ratio between - triglycerides having C14 –C24 saturated fatty acids in the sn- positions of the triglyceride, C20 –C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa,and oleic acid in the sn-2 position of the triglyceride, and - triglycerides having C14 –C24 saturated fatty acids in the sn-1and sn-1 3positions of the triglyceride and oleic acid in the sn-2position of the triglyceride, which is at least 0.030. Also, a method for obtaining a heat stable chocolate, and use of the heat stable chocolate is disclosed.

Description

HEAT STABLE CHOCOLATE
FIELD OF INVENTION
The invention relates to the field of chocolate, particularly to heat stable chocolate having a high resistance to bloom.
BACKGROUND
One problem with chocolates is that if they are subjected to heat, they tend to develop a whitish surface coating known as bloom.
One way of solving this problem has been to add fat fractions with a higher melting point than cocoa butter to the recipe. However, the mouthfeel of the chocolate is easily compromised because when the melting point of the chocolate is increased it may not melt in the mouth and thus the user may get an unpleasant waxy feeling when eating such chocolates. Moreover, adding such fat fractions often only has limited effect on the bloom.
Another way of dealing with this problem is to carefully manage the logistics of the chocolate all the way from manufacturer to consumer in order to ensure that the chocolate is not subjected to high temperatures. This is a relatively costly setup, and may not be supported in all regions of the world.
It is an object of the present invention to solve one or more of the above problems.
SUMMARY
The invention relates to a heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising:
90.0 - 99.9 % by weight of triglycerides,
40.0 - 95.0 % by weight of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
0.01 - 10% by weight of sorbitan esters,
wherein said fat phase has a first weight-ratio between
- triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.030.
According to an advantageous embodiment of the invention said fat phase has a second weight-ratio between
triglycerides having CI 8 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is below 0.60.
The invention relates in a further aspect to a method for obtaining a heat stable chocolate comprising a fat phase, said method comprising the steps of: a) providing a first component comprising a first part of said fat phase, said first part of said fat phase comprising cocoa butter
b) providing a second component comprising a second part of said fat phase, c) mixing said first component with at least said second component to obtain a mixed component,
d) processing said mixed component to obtain said heat stable chocolate comprising said fat phase,
wherein said fat phase of said heat stable chocolate consists of said first part of said fat phase and said second part of said fat phase, and
wherein said second part of said fat phase comprises
90 - 99.9% by weight of triglycerides, and
wherein said second part of said fat phase has a weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.060, and
wherein said first component and/or said second component further comprises
0.01 - 60% by weight of sorbitan esters, so as to obtain a content of sorbitan esters in said fat phase of 0.01 - 10% by weight of said fat phase.
The invention relates in an even further aspect to a use of the heat stable chocolate of the invention or any of its embodiments or the heat stable chocolate produced by the method of the invention or any of its embodiments for molding applications, coating applications, panning applications, enrobing applications or filling applications. THE FIGURES
The invention will now be described with reference to the figures where
Figure 1 illustrates a produced Differential Scanning Calorimetry (DSC) melting thermogram obtained for milk chocolate I (solid line), milk chocolate II (dashed line), milk chocolate III (dotted line), and milk chocolate V (dash-dotted line); all at heat treatment using a temperature cycle from T high = 34 degrees Celsius to 10 degrees Celsius with a cooling rate of 1 degree Celsius per minute, where the x-axis refers to temperature and the y-axis is given in Watts per gram;
Figure 2 illustrates a produced DSC melting thermogram obtained for milk chocolate I (solid line), milk chocolate II (dashed line), milk chocolate III (dotted line), and milk chocolate V (dash-dotted line); all at heat treatment using a temperature cycle from T high = 37 degrees Celsius to 10 degrees Celsius with a cooling rate of 1 degree Celsius per minute, where the x-axis refers to temperature and the y-axis is given in Watts per gram; and
Figure 3 illustrates a produced DSC melting thermogram obtained for milk chocolate I (solid line), milk chocolate II (dashed line), milk chocolate III (dotted line), and milk chocolate V (dash-dotted line); all at heat treatment using a temperature cycle from T high = 50 degrees Celsius to 10 degrees Celsius with a cooling rate of 1 degree Celsius per minute, where the x-axis refers to temperature and the y-axis is given in Watts per gram.
DETAILED DESCRIPTION
Definitions As used herein, "%" or "percentage" all relates to weight percentage i.e. wt.% or w - % if nothing else is indicated.
As used herein, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise.
As used herein, "vegetable oil" and "vegetable fat" is used interchangeably, unless otherwise specified.
As used herein, "at least one" is intended to mean one or more, i.e. 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, etc.
In this context, the term "bloom resistance" refers to a property of the chocolate to resist bloom formation. Increased or improved bloom resistance in a chocolate in the present context thus implies that the chocolate has a higher resistance towards surface blooming.
As used herein a "heat stable chocolate" is a chocolate which has a relatively high resistance to heat, and heat-related effects, particularly bloom. Said heat stable chocolate will in certain embodiments retain this heat stability, particularly bloom resistance, at temperatures above which such stability is normally lost for conventional chocolate products.
As used herein, the term "fatty acid" encompasses free fatty acids and fatty acid residues in triglycerides. As used herein, the term "triglycerides" may be used interchangeably with the term 'triacylglycerides' and should be understood as an ester derived from glycerol and three fatty acids. "Triglycerides" may be abbreviated TG or TAG. A single triglyceride molecule, having a specific molecular formula, is of either vegetable or non-vegetable origin. Some triglycerides, like for example StOSt-triglycerides, may be obtained from both vegetable and/or non-vegetable sources. Thus a fat phase comprising StOSt-triglycerides, may comprise StOSt-triglycerides obtained solely from vegetable sources or StOSt-triglycerides obtained solely from non-vegetable sources or a combination thereof i.e. the fat phase may comprise some StOSt- triglyceride molecules obtained from vegetable sources and some StOSt-triglycerides molecules obtained from non-vegetable sources. It is noted that no distinction is made herein between the sn-1 and the sn-3 positions, unless otherwise specifically stated. Thus, for example no distinction is made between StOA-triglycerides and AOSt-triglycerides and they are thus used interchangeably.
As used herein the term "fat phase" is intended to cover all the fat of the heat stable chocolate, except for milk fat, if any. Sorbitan esters and lecithin emulsifiers are also included in the fat phase. Thus, the fat phase may comprise components of vegetable fat or other fat sources, such as e.g. animal fat (excluding milk fat) or interesterified fat or fat from unicellular organisms, such as bacteria, algae or fungi, wherein fungi comprise yeast and mold, provided that these are edible.
As used herein "edible" is something that is suitable for use as food or as part of a food product, such as a dairy or confectionary product. An edible fat is thus suitable for use as fat in food or food product and an edible composition is a composition suitable for use in food or a food product, such as a dairy or confectionary product.
As used herein, the term "crystallization exotherm peak position" may refer to the position of a crystallization peak, which may be a main exotherm melt peak or it may be a smaller exotherm melt peak. As used herein, the term "vegetable" shall be understood as originating from a plant retaining its original chemical structure/composition. Thus, a vegetable fat or vegetable triglycerides are still to be understood as vegetable fat or vegetable triglycerides after fractionation etc. as long as the chemical structure of the fat components or the triglycerides are not altered. When vegetable triglycerides are for example transesterified they are no longer to be understood as a vegetable triglyceride in the present context.
Similarly, the term "non- vegetable" in the context of "non-vegetable triglyceride" or "non- vegetable fat" when used herein is intended to mean obtained from other sources than native vegetable oils or fractions thereof, or obtained after transesterification. Examples of non-vegetable triglycerides may for example be, but are not limited to, triglycerides obtained from unicellular organisms, animal fat, and/or transesterification.
As used herein, "interesterification" should be understood as replacing one or more of the fatty acid moieties of a triglyceride with another fatty acid moiety or exchanging one or more fatty acid moieties from one triglyceride molecule to another. A fatty acid moiety may be understood as a free fatty acid, a fatty acid ester, a fatty acid anhydride, an activated fatty acid and/or the fatty acyl part of a fatty acid. The term 'interesterification as used herein may be used interchangeably with 'transesterification'. The interesterification process may be an enzymatic interesterification or chemical interesterification. Both chemical interesterification and enzymatic interesterification is described well in the art. Both chemical and enzymatic interesterification may be done by standard procedures.
In this context, the term "bloom resistance" refers to a property of the chocolate to resist bloom formation. Increased or improved bloom resistance in a chocolate in the present context thus implies that the chocolate has a higher resistance towards surface blooming. As used herein a "chocolate" is to be understood as chocolate and/or chocolate-like products. Some chocolate comprises cocoa butter, typically in substantial amounts, where some chocolate-like product may be produced low or even without cocoa butter, e.g. by replacing the cocoa butter with cocoa butter equivalent, cocoa butter substitute, etc. Also, many chocolate products comprise cocoa powder or cocoa mass, although some chocolate products, such as typical white chocolates, may be produced without cocoa powder, but e.g. drawing its chocolate taste from cocoa butter. Depending on the country and/or region there may be various restrictions on which products may be marketed as chocolate. By a chocolate product is meant a product, which at least is experienced by the consumer as chocolate or as a confectionery product having sensorial attributes common with chocolate, such as e.g. melting profile, taste etc.
Cocoa butter equivalent (CBE) are fats that have similar fatty acid and triglyceride compositions to cocoa butter and, as a result, also have similar chemistry and physical properties. CBE can be used in any proportion with CB. Sometimes also used to mean cocoa butter extender.
As used herein a "heat stable chocolate" is a chocolate which has a relatively high resistance to heat, and heat-related effects, particularly bloom. The heat stable chocolate will in certain embodiments retain this heat stability, particularly bloom stability, at temperatures above which such stability is normally lost for conventional chocolate products.
As used herein the "first weight-ratio" and "second weight-ratio" are terms intended to refer to two different weight-ratios of particular interest herein. It is noted that "first" and "second" are only intended as labels for convenient reference to such particular weight-ratios, and is without any special meaning other than such labelling. Herein, more weight-ratios are given without any such labelling, but could thus be considered as e.g. third, fourth, or fifth etc. weight-ratios if so intended, without any special meaning other that convenient labelling. Abbreviations
Sat = saturated fatty acid/acyl-group U = unsaturated fatty acid/acyl-group
M = myrisic acid/myri state
P = palmitic acid/palmitate
St = stearic acid/stearate
A = arachidic acid/arachidate
B = behenic acid/behenate
Lig = lignoceric acid/lignocerate
O = oleic acid/oleate
DSC = Differential Scanning Calorimetry
The invention relates to a heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising:
90.0 - 99.9 % by weight of triglycerides,
40.0 - 95.0 % by weight of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
0.01 - 10% by weight of sorbitan esters,
wherein said fat phase has a first weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.030.
It should be understood that the triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, form part of the total amount of triglycerides comprised in the fat phase of the heat stable chocolate. Thus, the present invention requires that
(a) the fat phase comprises triglycerides in an amount of 90.0-99.9% by weight of the fat phase, and
(b) the fat phase comprises triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride in an amount of 40.0-95.0 %> by weight of said fat phase.
Since 90.0-99.9%) by weight of the fat phase is triglycerides, 0.1 - 10%> by weight of the fat phase may be other fats than triglycerides, such as free fatty acids, monoglycerides, diglycerides or any combination thereof.
Further, 40.0-95.0 %> by weight of said fat phase are triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride. Examples of such triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride are StOSt, POSt, POP, StOA, StOB, StOLig, AO A, AOB, AOLig, BOB, BOLig, and LigOLig. Thus, if as an illustrative example, the fat phase for example has a weight of lOOg and comprises 90%> triglycerides and 60%> triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, then this would in this case mean that the fat phase comprises 90g triglycerides of which 60g is triglycerides having C 16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride. Thus, in this illustrative example the triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride constitutes approximately 66.6% of the triglycerides in the fat phase. A significant advantage of the invention may be that a heat stable chocolate having a relatively high resistance to bloom. Particularly, this important advantage is obtained while having a relatively simple production setup for the heat stable chocolate, e.g. with respect to temperature control etc.
In more detail, by having a chocolate with a relatively high bloom resistance, the chocolate may be transported through and sold in relatively warm regions where temperature control was previously not possible or not commercially attractive. Moreover, logistics of heat stable chocolate may be more simple since the heat stable chocolate can preserve its physical and visual attractiveness within a wider temperature range.
By avoiding bloom even at elevated temperatures, the heat stable chocolate can preserve not only a glossy look, but also its attractive texture and mouthfeel. On the other hand, bloomed chocolate may appear dull or even white at the surface, and may even get a sandy or otherwise inhomogeneous mouthfeel.
A further advantage may be that a heat stable chocolate may be relatively form- stable. Particularly, when subjected to heat treatments at elevated temperatures, the chocolate may have a better shape retention compared to a conventional chocolate. Thus, the heat stable chocolate may have an increased bloom resistance combined with improved shape retention.
Furthermore, it is significant that the above mentioned advantages may be obtained while keeping the modifications from a conventional chocolate manufacturing setup at a relatively modest level. I.e., adaption of existing chocolate manufacturing plants, constructions of new plants, and operation thereof may be relatively simple and low- cost. It is important to note, that having an increased bloom resistance lead to a longer shelf life, in particular in warm climates, which in turn may increase the commercial value of such heat stable chocolate substantially. One way of obtaining the heat stable chocolate comprising a fat phase may be by a method comprising the steps of:
a) providing a first component comprising a first part of said fat phase, said first part of said fat phase comprising cocoa butter
b) providing a second component comprising a second part of said fat phase, c) mixing said first component with at least said second component to obtain a mixed component,
d) processing said mixed component to obtain said heat stable chocolate comprising said fat phase.
Here, in the context of this method it should be understood that said fat phase of said heat stable chocolate consists of said first part of said fat phase and said second part of said fat phase. Moreover, in this method said second part of said fat phase comprises 90 - 99.9% by weight of triglycerides, has a weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.060. Finally, in this method said first component and/or said second component further comprises 0.01 - 60% by weight of sorbitan esters, so as to obtain a content of sorbitan esters in said fat phase of 0.01 - 10% by weight of said fat phase. Furthermore, it may be advantageous to limit the amounts of triglycerides having CI 8 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, as such triglycerides may, if present in large amounts, lead to the heat stable chocolate losing its well-known texture, mouth- feel and melting characteristics. Here it is noted that some fat fractions may therefore have a content of such triglycerides, which is too high, compared to otherwise useful triglycerides within the scope of the invention.
According to an advantageous embodiment of the invention said fat phase has a second weight-ratio between
triglycerides having CI 8 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is below 0.60.
One important advantage of the above embodiment may be that a well-known melting-in-the-mouth texture is obtained while also having the advantages of the invention, particularly having a heat stable chocolate with a relatively high bloom resistance, and keeping production methods relatively simple.
The use of fat fractions with a high content of StOSt-triglycerides may often, if used in large amounts, lead to the chocolate product having a waxy feeling in the mouth, i.e. the chocolate does not melt or the melting is not complete or too slow. Thus obtaining a chocolate with a high bloom resistance while avoiding a waxy mouth- feel is highly advantageous.
According to an advantageous embodiment of the invention said second weight-ratio is between 0.01 and 0.58, such as between 0.01 and 0.50, such as between 0.01 and 0.45, such as between 0.01 and 0.43, or such as between 0.05 and 0.58, such as between 0.10 and 0.58, such as between 0.20 and 0.58. One important advantage of the above embodiment may be that a well-known melting-in-the-mouth texture is obtained while also having the advantages of the invention, particularly having a heat stable chocolate with a relatively high bloom resistance, and keeping production methods relatively simple.
According to an advantageous embodiment of the invention said fat phase comprises triglycerides having C14 - C24 saturated fatty acids in the sn-1 position of the triglyceride and C20-C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and having oleic acid in the sn-2 position of the triglyceride in an amount of 2.3 - 98.0 % by weight of said fat phase, such as 3.0 - 50.0 % by weight of said fat phase, such as 4.2 - 30.0 % by weight of said fat phase.
One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
According to an embodiment of the invention, said fat phase comprises triglycerides having C14 - C24 saturated fatty acids in the sn-1 position of the triglyceride and C20-C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and having oleic acid in the sn-2 position of the triglyceride in an amount of 2.3 - 90.0 % by weight of said fat phase, such as 2.5 - 30.0 % by weight of said fat phase, such as 3.0 - 10.0 % by weight of said fat phase.
According to an advantageous embodiment of the invention said fat phase has a weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, provided that the fatty acid in the sn-1 position and the sn-3 position are not both behenic acid, and triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.030.
The above weight-ratio may in some cases be further narrowed, for example it could in one embodiment be between 0.030 and 0.980, or in another embodiment between 0.035 and 0.980. In an even further embodiment, the weight-ratio is between 0.040 and 0.980, such as between 0.050 and 0.980. Alternatively, the weight-ratio could in still further embodiments be between 0.030 and 0.900, such as between 0.030 and 0.700, such as between 0.030 and 0.500.
It should be understood, that the above is intended to refer to a weight-ratio between a numerator and a denominator. The numerator is the total amounts of the triglycerides described in the following. The triglycerides of the numerator must have C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride and C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa. Here, "vice versa" refers to triglycerides having C14 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-1 positions of the triglyceride. Also, the triglycerides of the numerator must have oleic acid in the sn-2 position of the triglyceride. Finally, the triglycerides of the numerator may not have behenic acid as the fatty acid in both of the sn-1 position and the sn-3 position. Thus, the triglyceride may have behenic acid in either the sn-1 or the sn-3 position, or may be free of behenic acid. Examples of numerator triglycerides include: MOA, MOB, MOLig, POA, POB, POLig, StOA, StOB, StOLig, AO A, AOB, AOLig, BOLig, and LigOLig. BOB is not a triglyceride of the numerator.
At the same time, the denominator is the total amounts of triglycerides described in the following. The triglycerides of the denominator must have C14 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride. Examples of denominator triglycerides include: MOM, MOP, MOSt, MOA, MOB, MOLig, POP, POSt, POA, POB, POLig, StOSt, StOA, StOB, StOLig, AO A, AOB, AOLig, BOB, BOLig, and LigOLig.
It is noted that while other weight-ratios through-out the application may differ from the above described examples of denominators and numerators, this above given explanation may serve also as a general interpretation.
One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing process may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
According to an embodiment of the invention, said first weight-ratio is the ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, provided that the fatty acid in the sn-1 position and the sn-3 position are not both behenic acid, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride.
Furthermore, said first weight-ratio is at least 0.030, and may in some embodiment be even higher. According to an advantageous embodiment of the invention said fat phase has a weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride provided that the fatty acid in the sn-1 position is different than the fatty acid in the sn-3 position, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.025.
One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. The above weight-ratio may in some cases be further narrowed, for example it could in one embodiment be between 0.030 and 0.980, or in another embodiment between 0.035 and 0.980. In an even further embodiment, the weight-ratio is between 0.040 and 0.980, such as between 0.050 and 0.980. Alternatively, the weight-ratio could in still further embodiments be between 0.030 and 0.900, such as between 0.030 and 0.700, such as between 0.030 and 0.500.
According to an embodiment of the invention, said first weight-ratio is the ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride provided that the fatty acid in the sn-1 position is different than the fatty acid in the sn-3 position, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride.
Furthermore, said first weight-ratio is at least 0.030, and may in some embodiment be even higher. According to an advantageous embodiment of the invention said fat phase has a weight-ratio between triglycerides having CI 8 - C20 saturated fatty acids in the sn-1 positions of the triglyceride, C20 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
- triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn-
3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.030. One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing process may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. The above weight-ratio may in some cases be further narrowed, for example it could in one embodiment be between 0.030 and 0.980, or in another embodiment between 0.035 and 0.980. In an even further embodiment, the weight-ratio is between 0.040 and 0.980, such as between 0.050 and 0.980. Alternatively, the weight-ratio could in still further embodiments be between 0.030 and 0.900, such as between 0.030 and 0.700, such as between 0.030 and 0.500.
According to an embodiment of the invention, said first weight-ratio is the ratio between
triglycerides having CI 8 - C20 saturated fatty acids in the sn-1 positions of the triglyceride, C20 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride. Furthermore, said first weight-ratio is at least 0.030, and may in some embodiment be even higher.
Having a relatively large amount of AOSt-triglycerides, compared to conventional chocolates, may be an important factor in increasing the bloom resistance.
According to an embodiment of the invention, the fat phase has a weight-ratio between
AOSt-triglycerides, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride
which is at least 0.025.
According to an embodiment of the invention, said first weight-ratio is the ratio between
AOSt-triglycerides, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride.
Furthermore, said first weight-ratio is at least 0.030, and may in some embodiment be even higher.
According to an embodiment of the invention, said fat phase of the heat stable chocolate comprises 95.0 - 99.9 % by weight of triglycerides.
Turning to said first weight-ratio, obtaining the desired value for said first weight- ratio of above 0.030 is essential to the invention.
According to an advantageous embodiment of the invention said first weight-ratio is between 0.030 and 0.980, such as between 0.035 and 0.980, such as between 0.040 and 0.980, such as between 0.050 and 0.980, or such as between 0.030 and 0.900, such as between 0.030 and 0.700, such as between 0.030 and 0.500.
One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
Having a relatively large amount of AOSt-triglycerides, compared to conventional chocolates, may be an important factor in increasing the bloom resistance.
According to an advantageous embodiment of the invention said fat phase comprises AOSt-triglycerides in an amount of 2.1 - 98% by weight of said fat phase, such as 2.6 - 50% by weight of said fat phase, such as 3.7 - 30% by weight of said fat phase.
One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability.
According to further embodiments, said fat phase comprises AOSt-triglycerides in an amount of 2.5 to 15 percent by weight of said fat phase, such as 3.0 to 10 percent by weight of said fat phase, such as 3.5 to 8.0 percent by weight of said fat phase.
According to an advantageous embodiment of the invention said fat phase comprises StOSt-triglycerides in an amount of 1.0 - 48.0%> by weight of said fat phase, such as 2.0 - 45.0%) by weight of said fat phase, such as 3.0 - 42.0% by weight of said fat phase, such as 3.0 - 39.0%> by weight of said fat phase, such as 3.0 - 32% by weight of said fat phase.
One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. One important feature is the presence of 0.01 - 10% by weight of sorbitan esters in the heat stable chocolate. These sorbitan esters have emulsifier properties and are used, together with other specified features, to obtain a heat stable chocolate having a high bloom resistance.
According to an advantageous embodiment of the invention said sorbitan esters comprise sorbitan esters selected from the group consisting of sorbitan-mono- palmitate, sorbitan-di-palmitate, sorbitan-tri-palmitate, sorbitan-mono-stearate, sorbitan-di- stearate, sorbitan-tri-stearate, sorbitan-mono-palmitate-di-stearate, sorbitan-di-palmitate-mono-stearate, sorbitan-mono-palmitate-mono-stearate, and any combination thereof.
For example, said fat phase of said heat stable chocolate may comprise 0.01 - 10 percent by weight of the sorbitan esters selected from the above mentioned group.
One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. In certain situations, the sorbitan esters may also comprise small amounts of sorbitan esters not included in the above list. For example, sorbitan esters comprising fatty acids other than stearic and palmitic acid. An example of such other sorbitan esters may be oleic acid containing sorbitan esters, such as e.g. sorbitan-mono-oleic-di- palmitate, sorbitan-mono-oleic-mono-palmitate, or sorbitan-mono-oleic-mono- palmitate-mono-stearate.
Sorbitan esters usable within the scope of the invention includes for example sorbitan esters with one, two, or three fatty acids. Particularly, sorbitan esters of C10-C24 fatty acids may be usable, hereunder for example stearate, possibly also with some degree of palmitate. The fatty acids may be different or the same when the two or three fatty acids are bound the sorbitan. In one example, sorbitan esters with palmitate or stearate at the sn-I, sn-2, or sn-3 position may be used. In a further example, sorbitan esters with two fatty acids, such as e.g. two palmitates, two stearates, or one palmitate and one stearate may be usable. Finally, also sorbitan esters with three fatty acids, such as three stearates, three palmitates, a combination of one palmitate with two stearates or vice versa, or a combination of three different fatty acids, such as palmitate, stearate and arachidate. Such sorbitan esters may be used in amounts of between 0.01 and 10 percent by weight of the heat stable chocolate. In some embodiments, the content of sorbitan esters is between 1.0 and 10 percent by weight, such as between 2.0 and 10 percent by weight. In even further embodiments, sorbitan ester are used in amounts of between 5.0 and 10 percent by weight of the heat stable chocolate.
According to an advantageous embodiment of the invention said sorbitan esters comprises or is sorbitan-tri-stearate.
One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. It is noted that many chocolates comprise a certain amount of lecithin emulsifiers. The heat stable chocolate may also in many embodiments comprise lecithin in various amounts, e.g. similar to those of a conventional chocolate. For example, the heat stable chocolate may comprise lecithin in an amount of 0.1 to 5.0 percent by weight of the heat stable chocolate, particularly in an amount of 0.3 to 0.6 percent by weight of the heat stable chocolate.
According to a further embodiment, said fat phase of said heat stable chocolate comprises 0.01 - 10 percent by weight of sorbitan-tri-stearate, such as 0.01 - 9 percent by weight. As demonstrated throughout the application, the invention may be realized in several different manners, for example by using different specific triglycerides and/or sources thereof. One important indication of whether a heat stable chocolate with a satisfying high bloom resistance is obtained may be that the heat stable chocolate exhibits an exotherm crystallization peak position at a relatively high temperature above at least 18.0 degrees Celsius when heating up to a temperature of at least 34 degrees Celsius before cooling.
According to an advantageous embodiment of the invention said heat stable chocolate exhibits an exotherm crystallization peak position above 18.0 degrees Celsius, such as above 18.5 degrees Celsius, such as above 19.0 degrees Celsius, said exotherm crystallization peak position being measured by Differential Scanning Calorimetry by heating samples of 10 +/- 1 mg of said heat stable chocolate from 20 degrees Celsius to a temperature T high at a rate of 3 degrees Celsius per minute, maintaining the temperature at T high for 15 minutes and then cooling said heat stable chocolate from T high to 10 degrees Celsius at a rate of 1 degree Celsius per minute to produce a crystallization thermogram, where the cooling from T high to 10 degrees Celsius is defining said exotherm crystallization peak position, and wherein said temperature T high is at least 34 degrees Celsius. One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. Moreover, one important factor in ensuring a high degree of bloom resistance may be exhibiting an exotherm crystallization peak position above 18.0 degrees Celsius, even when T_high is at least 34 degrees Celsius.
According to an advantageous embodiment of the invention said temperature T high is between 34 degrees Celsius and 43 degrees Celsius. Examples include T high at 34 degrees Celsius, at 35 degrees Celsius, at 36 degrees Celsius, or at 37 degrees Celsius. T high may also be 38 degrees Celsius, such as 39 degrees Celsius, or 40 degrees Celsius, or even 41 degrees Celsius or 43 degrees Celsius.
Various fat sources may be usable within the scope of the invention, especially if they have a high content of triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride. Having a high content of such triglycerides may manifest itself by having a high weight-ratio between, in the numerator, triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and, in the denominator, triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride; for example a weight-ratio above 0.060.
According to an advantageous embodiment of the invention said fat phase comprises fat obtained from sal, cupuacu, mango, peanut or any fraction or any combination thereof in an amount of 4 - 50% by weight of said fat phase, such as 7 -50% by weight of said fat phase, such as 15 - 50% by weight of said fat phase.
One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. Also, in further embodiments, it is a stearin fraction of the fat obtained from sal, cupuacu, mango, peanut, or combination thereof that is used.
In an even further embodiment said fat phase comprises fat obtained from sal, cupuacu, or any fraction or any combination thereof in an amount of 4 - 50% by weight of said fat phase, such as 7 -50% by weight of said fat phase, such as 15 - 50% by weight of said fat phase. Also, in still further embodiments, it is a stearin fraction of the fat obtained from sal, cupuacu, or combination thereof that is used. According to an advantageous embodiment of the invention said fat phase comprises cocoa butter in an amount of 1 - 99% by weight of said fat phase, such as 1 - 85% by weight of said fat phase, such as 1 - 60% by weight of said fat phase, such as 1 - 50% by weight of said fat phase.
One advantage of the above embodiment may be that the heat stable chocolate may have a composition with a high similarity to conventional chocolates by comprising cocoa butter, while also having a relatively high bloom resistance, while the manufacturing may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. In some cases, having a high content of cocoa butter would allow a chocolate to be marketed as such.
In the case where all the cocoa butter is substituted with a non-cocoa fat, such as a cocoa butter equivalent or cocoa butter replacer, the cocoa butter may still be present in the cocoa powder.
A heat stable chocolate may for example have about 1% and 5% cocoa butter embedded in the cocoa powder for milk and dark recipes, respectively. According to an embodiment of the invention, said fat phase comprises cocoa butter in an amount of 10 - 99% by weight of said fat phase, such as 30 - 95% by weight of said fat phase, such as 40 - 90 % by weight of said fat phase.
Interesterified fat may also be usable within some embodiments of the invention. According to an advantageous embodiment of the invention said triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, comprise triglycerides obtained by interesterification. One advantage of the above embodiment may be that the fat composition or a part thereof can be tailored to match intended composition, for example so as to ensure the presence of an exotherm crystallization peak position above 18.0 degrees Celsius, even when T_high is at least 34 degrees Celsius.
According to a further embodiment, said triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, comprise triglycerides obtained from unicellular organisms. Such triglycerides may be extracted using one or more of various techniques suitable and known within the field. It should be understood that in some embodiments the triglycerides obtained from unicellular organisms may be produced by only a single type of unicellular organisms, whereas in some other embodiments two or more different types of unicellular organisms are used. Examples of usable unicellular organisms are unicellular organisms selected from the group consisting of bacteria, algae or fungi, wherein fungi comprise yeast and mold.
According to various embodiments, the heat stable chocolate may also comprise further ingredients, such as for example bloom retarding components, milk fat, or oils with a low melting point.
According to an advantageous embodiment of the invention said fat phase further comprises 0.1 - 40 by weight of said fat phase of fat components being selected from the group comprising 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 - C24 saturated fatty acid, triglycerides wherein the sn-2 position is occupied by a saturated fatty acid, and any combination thereof, such as 0.1 - 30 % by weight of said fat phase, such as 0.1 - 20% by weight of said fat phase, such as 0.1 - 15% by weight of said fat phase. One advantage of the above embodiment may be that a heat stable chocolate with an even higher degree of bloom resistance may be obtained. Examples of such fat components include SatSatU-triglycerides and USatU-triglycerides. Also, these fat components may have a bloom retarding effect, i.e. further adding bloom resistance.
According to an advantageous embodiment of the invention said heat stable chocolate further comprises 0 - 40% milk fat by weight of said fat phase, such as 2 - 30% by weight of said fat phase, such as 10 - 25% by weight of said fat phase. One advantage of the above embodiment may be that a heat stable chocolate with an even higher degree of bloom resistance may be obtained. The heat stable chocolate may in some cases be completely free of milk fat. However, even if the heat stable chocolate is not a milk chocolate, it may in some cases comprise small amounts of milk fat, e.g. trace amounts. In some cases the said heat stable chocolate comprises 0.01 - 2% milk fat by weight of said heat stable chocolate.
According to an advantageous embodiment of the invention said fat phase comprises oils with a melting point below 25 degrees Celsius in an amount of 0 - 42% by weight of said fat phase, such as 3.0 - 35% by weight of said fat phase, such as 3.5 - 27% by weight of said fat phase or such as 5 - 20% by weight of said fat phase.
One advantage of the above embodiment may be that a stable chocolate with a relatively high degree of bloom resistance may be obtained, even if the chocolates comprising low melting point oils, e.g. filled chocolates.
The fat phase may account of varying part of the heat stable chocolate according to the specific case. For example, the fat phase content may be highly dependent on the type of chocolate. According to an embodiment of the invention, heat stable chocolate comprises said fat phase in an amount of between 20 and 65 percent by weight of the heat stable chocolate, such as between 25 and 40 percent by weight of the heat stable chocolate. The invention relates in a further aspect to a method for obtaining a heat stable chocolate comprising a fat phase, said method comprising the steps of:
a) providing a first component comprising a first part of said fat phase, said first part of said fat phase comprising cocoa butter
b) providing a second component comprising a second part of said fat phase, c) mixing said first component with at least said second component to obtain a mixed component,
d) processing said mixed component to obtain said heat stable chocolate comprising said fat phase,
wherein said fat phase of said heat stable chocolate consists of said first part of said fat phase and said second part of said fat phase, and
wherein said second part of said fat phase comprises
90 - 99.9% by weight of triglycerides, and
wherein said second part of said fat phase has a weight-ratio between
- triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.060, and
wherein said first component and/or said second component further comprises 0.01 - 60% by weight of sorbitan esters, so as to obtain a content of sorbitan esters in said fat phase of 0.01 - 10% by weight of said fat phase.
One advantage of the invention may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing process may be relatively simple. At the same time, the heat stable chocolate may have a high form stability. It should be noted that the 0.01 - 60% by weight of sorbitan esters may be premixed into said first and/or second component, or may be added substantially simultaneous as the first and second ingredients are added to a mixer for facilitating the mixing as long as so the obtained heat stable chocolate has a content of sorbitan esters in said fat phase of 0.01 - 10% by weight of said fat phase.
According to an advantageous embodiment of the invention said fat phase of the heat stable chocolate has a weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.030.
The use of said second part of the fat phase according to the invention facilitates obtaining a heat stable chocolate having the above mentioned weight-ratio.
According to an advantageous embodiment of the invention the heat stable chocolate comprises 0.01 - 10% by weight of sorbitan esters.
The use of said first component and/or said second component comprising 0.01 - 60% by weight of sorbitan esters facilitates obtaining a heat stable chocolate comprising 0.01 - 10% by weight of sorbitan esters. I.e. the content of sorbitan esters in the first and second component is adjusted also to obtain a heat stable chocolate with a content of sorbitan esters in the fat phase of said heat stable chocolate of 0.01 - 10%) by weight of said fat phase. According to an advantageous embodiment of the invention the heat stable chocolate comprises 90.0 - 99.9 % by weight of triglycerides.
According to an advantageous embodiment of the invention the heat stable chocolate comprises 40.0 - 95.0 % by weight of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride.
According to an advantageous embodiment of the invention said second part of said fat phase has a weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
- triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn-
3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.10, such as at least 0.15, such as at least 0.20. According to an advantageous embodiment of the invention said second part of said fat phase has a weight-ratio between
triglycerides having CI 8 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, and
- triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn-
3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is between 0.01 and 0.76, such as between 0.01 and 0.70, such as between 0.01 and 0.68. According to an advantageous embodiment of the invention said second part of said fat phase comprises fat obtained from sal, cupuacu, mango, peanut or any fraction or any combination thereof in an amount of 1 - 100% by weight of said second part of said fat phase, such as 2 - 99% by weight of said second part of said fat phase, such as 3 - 98%) by weight of said second part of said fat phase.
For example, in some embodiments, the second part of said fat phase consists of fat obtained from sal, cupuacu, mango, peanut or any fraction or any combination thereof.
According to an embodiment of the invention, said second part of said fat phase comprises fat obtained from sal, cupuacu, or any fraction or any combination thereof in an amount of 1 - 100% by weight of said second part of said fat phase, such as 2 - 99%) by weight of said second part of said fat phase, such as 3 - 98%> by weight of said second part of said fat phase. It may also consist of fat obtained from sal, cupuacu, or any fraction or any combination thereof.
The invention relates in an even further aspect to a use of the heat stable chocolate of the invention or any of its embodiments or the heat stable chocolate produced by the method of the invention or any of its embodiments for molding applications, coating applications, panning applications, enrobing applications or filling applications.
One advantage of the above embodiment may be that the heat stable chocolate may have a relatively high bloom resistance, while the manufacturing may be relatively simple and thus cheap. Consequently, confectionary products comprising such heat stable chocolate may have a longer shelf life and thus a higher commercial value. EXAMPLES
Composition of West African cocoa butter, a shea stearin fraction with an value (IV) of 36, and a sal stearin fraction, with respect to certain triglycerides.
Table 1
Table 1: Triglyceride composition of West African cocoa butter, shea stearin IV 36 and the used Sal Stearin source. St denotes Stearic acid, O denotes Oleic acid, and A denotes Arachidic acid.
* It is noted that Sat20Sat2 are the triglycerides having CI 4 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride. "Ratio StOSt/SatOSat" denotes the weight-ratio between StOSt-triglycerides and SatOSat- triglycerides, whereas "Ratio Sat20Sat2/SatOSat" denotes the weight-ratio between Sat20Sat2-triglycerides and SatOSat-triglycerides.
Example 1 - Milk chocolates
Table 2 & 3 below shows the recipes and the fat compositions for the milk chocolates. Table 2
Table 2 continues on next page The composition of the fat phase, excluding milk fat and lecithin if any
STS-emulsifier* 2.0 2.0 (% w/w)
StOSt (% w/w) 27.1 33.3 33.3 31.6
SatOSat (% 82.1 81.8 81.8 82.5 w/w)
Sat20Sat2 (% 1.8 2.1 2.1 4.4 w/w)
Ratio 0.33 0.41 0.41 0.38
StOSt/SatOSat
Ratio 0.022 0.026 0.026 0.053
Sat20Sat2/SatO
Sat
Table 2. Recipes and fat compositions for the milk chocolates 1-V.
* Here STS-emulsifiers denotes sorbitan esters based on stearic and palmitic acid.
Table 3
Table 3 continues on next page Skim milk powder (% 5.1 5.1 5.1 w/w)
Whole milk powder (% 17.7 17.7 17.7 w/w)
Lecithin (% w/w) 0.4 0.4 0.4
STS-emulsifier* (% 0.5 0.5 w/w)
Total fat content (% 30.0 30.0 30.0 w/w)
The composition of the fat phase, excluding milk fat and lecithin if any
STS-emulsifier* (% 2.0 2.0 w/w)
StOSt (% w/w) 38.2 38.2 35.2
SatOSat (% w/w) 81.6 81.6 82.9
Sat20Sat2 (% w/w) 2.4 2.4 6.4
Ratio StOSt/SatOSat 0.47 0.47 0.42
Ratio Sat20Sat2/SatOSat 0.029 0.029 0.077
Table 3. Recipes and fat compositions for the milk chocolates VI-IX.
* Here STS-emulsifiers denotes sorbitan esters based on stearic and palmitic acid.
Tempering process
The milk chocolates I to V were tempered on an Aasted AMK 50 three zone tempering machine. Thereafter, the chocolates were poured into 14 gram chocolate bar molds with dimensions 76,0 mm (length) x 19,0 mm (width). The molds were subsequently cooled in a three zones cooling tunnel for 30 minutes at a temperature of 15 degrees Celsius followed by a temperature at 12 degrees Celsius followed by a temperature of 15 degrees Celsius and used for 14 gram chocolate bars.
The milk chocolates VI to IX were all hand tempered on marble. Thereafter, the chocolates were poured into 20 gram chocolate bar molds. The molds were subsequently cooled in a three zones cooling tunnel for 30 minutes at a temperature of 15 degrees Celsius followed by a temperature at 12 degrees Celsius followed by a temperature of 15 degrees Celsius and used for 20 gram chocolate bars.
Example 2 - Dark chocolate
Table 4 & 5 below shows the recipes and the fat compositions for the dark chocolates.
Table 4
Table 4 continues on next page The composition of the fat phase, excluding milk fat and lecithin if any
STS-emulsifier* 2.0 2.0 (% w/w)
StOSt (% w/w) 27.1 32.2 32.2 30.8
SatOSat (% w/w) 82.1 81.8 81.8 82.5
Sat20Sat2 (% 1.8 2.1 2.1 3.9 w/w)
Ratio 0.33 0.39 0.39 0.37
StOSt/SatOSat
Ratio 0.022 0.025 0.025 0.048
Sat20Sat2/SatOS
at
Table 4. Recipes and fat compositions for the dark chocolates I-IV.
* Here STS-emulsifiers denotes sorbitan esters based on stearic and palmitic acid.
Table 5
Table 5 continues on next page
Sugar (% w/w) 58.2 57.7 57.7
Lecithin (% w/w) 0.4 0.4 0.4
STS-emulsifier* 0.5 0.5
(% w/w)
Total fat content 31.6 31.6 31.6
(% w/w)
The composition of the fat phase, excluding milk fat and lecithin if any
STS-emulsifier* 2.0 2.0
(% w/w)
StOSt (% w/w) 36.0 36.0 33.6
SatOSat (% w/w) 81.7 81.7 82.7
St20St2 (% w/w) 2.3 2.3 5.5
Ratio 0.44 0.44 0.41
StOSt/SatOSat
Ratio 0.028 0.028 0.067
Sat20Sat2/SatOS
at
Table 5. Recipes and fat compositions for the dark chocolates V-VIII.
* Here STS-emulsifiers denotes sorbitan esters based on stearic and palmitic acid.
Tempering process
The dark chocolates I to IV were tempered on an Aasted AMK 50 three zone tempering machine. Thereafter, the chocolates were poured into 14 gram chocolate bar molds with dimensions 76,0 mm (length) x 19,0 mm (width). The molds were subsequently cooled in a three zones cooling tunnel for 30 minutes at a temperature of 15 degrees Celsius followed by a temperature at 12 degrees Celsius followed by a temperature of 15 degrees Celsius and used for 14 gram chocolate bars.
The dark chocolates V to VIII were all hand tempered on marble. Thereafter, the chocolates were poured into 20 gram chocolate bar molds. The molds were subsequently cooled in a three zones cooling tunnel for 30 minutes at a temperature of 15 degrees Celsius followed by a temperature at 12 degrees Celsius followed by a temperature of 15 degrees Celsius and used for 20 gram chocolate bars.
Example 3 - DSC-measurements on milk chocolates I-IX
In this example, samples were analyzed by Differential Scanning Calorimetry (DSC) as follows.
Samples of Milk chocolates of example 1 were analyzed by METTLER TOLEDO DSC 823e with a HUBER TC45 immersion cooling system.
10 ± 1 mg of sample were hermetically sealed in a 40 microliter aluminum pan, with an empty pan as reference. Samples were initially held at 20.0 degrees Celsius for 2 min. Samples were then heated to temperature T high (temperature T high was between 34 and 50 degrees Celsius) at 3 degrees Celsius per minute. Then stored at temperature T high for 15 minutes prior to cooling from temperature T high to 10 degrees Celsius at a rate of 1 degree Celsius per minute to produce a crystallization thermogram.
DSC crystallization exotherms after heat treatment using a temperature cycle from T_high to 10 degrees Celsius, where
a) T high = 34 degrees Celsius illustrated on figure 1,
b) T high = 37 degrees Celsius illustrated on figure 2, and
c) T high = 50 degrees Celsius illustrated on figure 3,
where each of the figures illustrates DSC crystallization exotherms for milk chocolate I, II, III, and V, respectfully.
The obtained DSC curves can be seen in figures 1-3, where the following nomenclature is used:
Solid line: milk chocolate I
Dashed line: milk chocolate II
Dotted line: milk chocolate III Dash-dotted line: milk chocolate V
Similar measurements were performed for all milk chocolates I-IX, using different temperature cycles from T high to 10 degrees Celsius. The obtained crystallization exotherm peak positions are given in tables 6 and 7.
As can be seen in figure 1 having T high = 34 degrees Celsius, the DSC crystallization exotherms of the milk chocolates II, III, and V each show a clear peak position around 20.9 degrees Celsius (milk chocolate II), 22.2 degrees Celsius (milk chocolate III), and 20.0 degrees Celsius. The DSC crystallization exotherm for milk chocolate I, shows a broader but still recognizable peak around 16.9 degrees Celsius.
In figure 2 having T high = 37 degrees Celsius, the milk chocolates I, II, and III now show similar broad peaks at 14.4 degrees Celsius, 15.3 degrees Celsius, and 15.7 degrees Celsius, respectfully. On the other hand, milk chocolate V still show a sharper peak around 20.6 degrees Celsius, i.e. still above 18.0 degrees Celsius.
Eventually, when increasing temperature T high even milk chocolate V still exhibits a peak above 18.0 degrees Celsius. This is illustrated in figure 3, where milk chocolate V shows a peak around 15.0 degrees Celsius.
The above described peak positions can be seen in tables 6-7 for milk chocolate, and in tables 8-9 for dark chocolate (see example 4), together with results from further DSC crystallization exotherms at different values of temperature T high. Thus, the actual DSC curves are only displayed (figures 1-3) for a subset of the measurements shown in tables 6-9. Table 6
Table 6. This table shows crystallization exotherm peak positions for milk chocolates I-V. Here, "- " denotes that the test was not made. Table 7
Table 7 continues on next page 39-10 - - -
40-10 16.2 16.1 20.5
41-10 - - -
43-10 16.1 16.1 20.3
46-10 - - -
50-10 16.2 16.1 16.1
Table 7. This table shows crystallization exotherm peak positions for milk chocolates VI-IX. Here, "- " denotes that the test was not made.
As can be seen from table 6, milk chocolates II and III, comprising shea stearin and a combination of shea stearin and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid), respectively, each displays an exotherm crystallization peak above 19.0 degrees Celsius when T high is 35 or below, but at T high at 36 degrees Celsius, or higher, the position of the exotherm crystallization peak moved below 16.0 degrees Celsius. At the same time, milk chocolate V displays an exotherm crystallization peak position above 19.0 degrees Celsius for T high up until 41 degrees Celsius.
The results of table 7 is in agreement with this, with milk chocolates VI and VII comprising shea stearin and a combination of shea stearin and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid), respectively, displaying exotherm crystallization peak position no higher than 16.2 degrees Celsius, when T high is 37 degrees Celsius or higher (no measurements at lower T high). Milk chocolate IX even displays an exotherm crystallization peak position above 19.0 degrees Celsius for T high up until 43 degrees Celsius. Example 4 - DSC-measurements on dark chocolates I- VIII
In this example, samples were analyzed by Differential Scanning Calorimetry (DSC) as follows. Samples of Dark chocolates of example 2 were analyzed by METTLER TOLEDO DSC 823e with a HUBER TC45 immersion cooling system.
10 ± 1 mg of sample were hermetically sealed in a 40 microliter aluminum pan, with an empty pan as reference. Samples were initially held at 20.0 degrees Celsius for 2 min. Samples were then heated to temperature T high (temperature T high was between 34 and 50 degrees Celsius) at 3 degrees Celsius per minute. Then stored at temperature T high for 15 minutes prior to cooling from temperature T high to 10 degrees Celsius at a rate of 1 degree Celsius per minute to produce a crystallization thermogram.
Similar measurements as for the milk chocolates in example 3 were performed for each of dark chocolates I- VIII, using different temperature cycles from temperature T high to 10 degrees Celsius. The obtained crystallization exotherm peak positions are given in tables 8 and 9.
Table 8
Table 8. This table shows crystallization exotherm peak positions for dark chocolates I-IV. Here, "- " denotes that the test was not made. Table 9
Table 9. This table shows crystallization exotherm peak positions for dark chocolates V-VIII. Here, "- " denotes that the test was not made.
As can be seen from table 8, dark chocolates II and III, comprising shea stearin and a combination of shea stearin and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid), respectively, each displays an exotherm crystallization peak above 20.0 degrees Celsius when T high is 35 or below, but at T high at 36 degrees Celsius, or higher, the position of the exotherm crystallization peak moved below 15.0 degrees Celsius. At the same time, dark chocolate IV displays an exotherm crystallization peak position above 20.0 degrees Celsius for T high up at least until 43 degrees Celsius. At 50 degrees Celsius, the exotherm crystallization peak position is below 17.0 degrees Celsius.
The results of table 9 is in agreement with this, with dark chocolates V and VI displaying exotherm crystallization peak position no higher than 16.7 degrees Celsius, when T high is 37 degrees Celsius or higher (no measurements at lower T high). Dark chocolate VIII even displays an exotherm crystallization peak position above 19.0 degrees Celsius for T high up until 43 degrees Celsius.
Example 5 - Evaluation of bloom in heat treatment for milk chocolates I-K
After 7 days of storage at 20 degrees Celsius the milk chocolate bars of example 1 were placed in a programmable temperature cabinet and subjected to heat treatment at a high temperature for 12 hours followed by a low temperature for 12 hours. This heat treatment was performed once. The high temperatures were between 35 and 39 +/- 0.5 degrees Celsius and the low temperatures were between 20 and 25 +/- 0.5 degrees Celsius.
Table 10-11 below illustrates the test result in respect of bloom effect observed for milk chocolate bars of example 1 after one heat treatment under different high- and low-temperature settings.
Table 10
Table 10. Test result in respect of bloom effect observed for milk chocolate I-V bars after one heat treatment under different high- and low temperature settings. In this table, "++ " denotes a glossy and un-bloomed chocolate surface; "+ " denotes a dull but un-bloomed chocolate surface; "- " denotes a bloomed chocolate surface. The heat treatment temperature interval denotes the temperatures used in the heat treatment.
Table 11
Table 11 continues on next page 38 - 20 - - ++
37 - 25 - - +
37 - 24 - - ++
37 - 20 - - ++
36 - 25 - - ++
36 - 24 - - ++
35 - 25 ++ ++ ++
Table 11. Test result in respect of bloom effect observed for milk chocolate Vl-Xl bars after one heat treatment under different high- and low temperature settings. In this table, "++ " denotes a glossy and un-bloomed chocolate surface; "+ " denotes a dull but un-bloomed chocolate surface; "- " denotes a bloomed chocolate surface. The heat treatment temperature interval denotes the temperatures used in the heat treatment.
As can be seen from tables 10-11, milk chocolates II, V, VI- VII, and IX perform well with respect to bloom after heat treatment of 35-25 degrees Celsius. However, in all other heat treatments all chocolates but milk chocolates V and IX are bloomed, whereas milk chocolates V and IX performs at least reasonably well in most treatments, signifying an improved heat related bloom stability of milk chocolates V and IX.
Example 6 - Evaluation of bloom in heat treatment for dark chocolates I- VIII
After 7 days' storage at 20 degrees Celsius the dark chocolate bars of example 2 were placed in a programmable temperature cabinet and subjected to heat treatment at a high temperature for 12 hours followed by a low temperature for 12 hours. This heat treatment was performed once. The high temperatures were between 35 and 39 +/- 0.5 degrees Celsius and the low temperatures were between 20 and 25 +/- 0.5 degrees Celsius. Table 12-13 below illustrates the test result in respect of bloom effect observed for dark chocolate bars of example 2 after one heat treatment under different high- and low temperature settings. Table 12
Table 12. Test result in respect of bloom effect observed for dark chocolate I-IV bars after one heat treatment under different high- and low temperature settings. In this table, "++ " denotes a glossy and un-bloomed chocolate surface; "+ " denotes a dull but un-bloomed chocolate surface; "- " denotes a bloomed chocolate surface. The heat treatment temperature interval denotes the temperatures used in the heat treatment.
Table 13
Table 13. Test result in respect of bloom effect observed for dark chocolate V-VIII bars after one heat treatment under different high- and low temperature settings. In this table, "++ " denotes a glossy and un-bloomed chocolate surface; "+ " denotes a dull but un-bloomed chocolate surface; "- " denotes a bloomed chocolate surface. The heat treatment temperature interval denotes the temperatures used in the heat treatment.
As can be seen from tables 12-13, dark chocolates II- VI, and VIII perform well with respect to bloom after heat treatment of 35-25 degrees Celsius. However, in all other heat treatments all chocolates but dark chocolates IV and VIII are bloomed, whereas dark chocolates IV and VIII perform in some of these heat treatments, signifying an improved heat related bloom stability of dark chocolates IV and VIII. Example 6 - Evaluation of bloom in heat treatment and storing for milk and dark chocolates
Table 14 below illustrates the test result in respect of bloom effect observed for milk and dark chocolate bars of example 1 and 2, respectfully, after one and five consecutive heat treatments at 37 - 24 degrees Celsius stored at 25 degrees Celsius isothermal condition.
Table 14
Table 14. Test result in respect of examination for bloom observed for milk chocolate V and IX bars and dark chocolate IV and VIII bars after one and five consecutive heat treatments at 37-24 degrees Celsius stored at 25 degrees Celsius isothermal conditions. Here "- " denotes that the test was not made. As can be seen from table 14 above, milk chocolates V and IX, as well as dark chocolates IV and VIII show good shelf live after one and five heat treatments, respectively, under the time frame available. Example 8 - Evaluation of shape retention for milk chocolates VI-K
Table 15 below illustrates the test result in respect of form retention effect observed for selected milk chocolate bars of example 1 after one heat treatment under different high- and low temperature settings.
Table 15
Table 15. Test result in respect of shape retention observed for milk chocolate VI-IX bars after one heat treatment under different high- and low temperature settings. In this table, "++ " denotes best shape retention at the selected heat treatment; "+ " denotes medium shape retention at the selected heat treatment; and "- " denotes inferior shape retention at the selected heat treatment.
As can be seen in table 15 above, milk chocolate IX performs markedly better than milk chocolates VI and VII with respect to form stability at after most heat treatments. Only at one heat treatment, 35-25 degrees Celsius, the chocolates VI and IX performs about equally well. This indicates an improved form stability of milk chocolate IX. Example 9 - Evaluation of shape retention for dark chocolates V-VIII
Table 16 below illustrates the test result in respect of form retention effect observed for selected dark chocolate bars of example 2 after one heat treatment under different high- and low temperature settings.
Table 16
Table 16. Test result in respect of shape retention observed for dark chocolate V-VIII bars after one heat treatment under different high- and low temperature settings. In this table, "++ " denotes best shape retention at the selected heat treatment; "+ " denotes medium shape retention at the selected heat treatment; "- " denotes inferior shape retention at the selected heat treatment.
As can be seen in table 16 above, dark chocolate VIII performs better with respect to form stability compared to dark chocolate V after most heat treatments, and better or markedly better with respect to form stability compared to dark chocolate VI after all heat treatments. This indicates an improved form stability of dark chocolate VIII. Example 10 - Evaluation of shape retention for milk and dark chocolates
Table 17 below illustrates the test result in respect of form retention effect observed for milk and dark chocolate bars of examples 1-2 after five consecutive heat treatments at 37 - 25 degrees Celsius. The dimensions of the chocolate bars were measured after heat treatments. Dimensions of all chocolate bars before heat treatment were length = 76.0 mm and width = 19.0 mm, corresponding to index = 100 for length and width, respectively.
Table 17
Table 17. Test result in respect of shape retention observed for milk chocolate bars dark chocolate V-VIII bars. Test result are given in absolute length/width measured in millimeters (mm), with the corresponding length or width index given in parenthesis.
As shown in table 17 above, milk chocolate VII comprising a combination of shea stearin as a CBI and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid) performs markedly worse than milk chocolate VI comprising shea stearin as a CBI but without STS-emulsifiers (sorbitan esters based on stearic and palmitic acid). However, milk chocolate IX performs well with respect to shape retention, even though it comprises both Sal stearin and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid).
Similarly, dark chocolate VI comprising a combination of shea stearin as a CBI and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid) performs markedly worse than dark chocolate V comprising shea stearin as a CBI but without STS-emulsifiers (sorbitan esters based on stearic and palmitic acid). However, dark chocolate VIII performs well with respect to shape retention, even though it comprises both Sal stearin and STS-emulsifiers (sorbitan esters based on stearic and palmitic acid).

Claims

1. A heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising:
90.0 - 99.9 % by weight of triglycerides,
40.0 - 95.0 % by weight of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
0.01 - 10% by weight of sorbitan esters, wherein said fat phase has a first weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.030.
2. The heat stable chocolate according to claim 1, wherein said fat phase has a second weight-ratio between
triglycerides having CI 8 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is below 0.60.
3. The heat stable chocolate according to claim 2, wherein said second weight-ratio is between 0.01 and 0.58, such as between 0.01 and 0.50, such as between 0.01 and 0.45, such as between 0.01 and 0.43. 4. The heat stable chocolate according to any of claims 1-3, wherein said fat phase comprises triglycerides having C14 - C24 saturated fatty acids in the sn-1 position of the triglyceride and C20-C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and having oleic acid in the sn-2 position of the triglyceride in an amount of 2.3 - 98.0 % by weight of said fat phase, such as 3.0 - 50.0 % by weight of said fat phase, such as 4.2 - 30.0 % by weight of said fat phase.
5. The heat stable chocolate according to any of claims 1-4, wherein said fat phase has a weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, provided that the fatty acid in the sn-1 position and the sn-3 position are not both behenic acid, and triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.030.
6. The heat stable chocolate according to any of claims 1-5, wherein said fat phase has a weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride provided that the fatty acid in the sn-1 position is different than the fatty acid in the sn-3 position, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.025.
7. The heat stable chocolate according to any of claims 1-6, wherein said fat phase has a weight-ratio between
triglycerides having CI 8 - C20 saturated fatty acids in the sn-1 positions of the triglyceride, C20 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.030.
8. The heat stable chocolate according to any of claims 1-7, wherein said first weight-ratio is between 0.030 and 0.980, such as between 0.035 and 0.980, such as between 0.040 and 0.980, such as between 0.050 and 0.980.
9. The heat stable chocolate according to any of claims 1-8, wherein said fat phase comprises AOSt-triglycerides in an amount of 2.1 - 98% by weight of said fat phase, such as 2.6 - 50% by weight of said fat phase, such as 3.7 - 30% by weight of said fat phase.
10. The heat stable chocolate according to any of claims 1-9, wherein said fat phase comprises StOSt-triglycerides in an amount of 1.0 - 48.0%> by weight of said fat phase, such as 2.0 - 45.0% by weight of said fat phase, such as 3.0 - 42.0% by weight of said fat phase, such as 3.0 - 39.0%> by weight of said fat phase, such as 3.0 - 32%) by weight of said fat phase.
11. The heat stable chocolate according to any of claims 1-10, wherein said sorbitan esters comprise sorbitan esters selected from the group consisting of sorbitan-mono- palmitate, sorbitan-di-palmitate, sorbitan-tri-palmitate, sorbitan-mono-stearate, sorbitan-di-stearate, sorbitan-tri-stearate, sorbitan-mono-palmitate-di-stearate, sorbitan-di-palmitate-mono-stearate, sorbitan-mono-palmitate-mono-stearate, and any combination thereof.
12. The heat stable chocolate according to any of claims 1-11, wherein said sorbitan esters comprises or is sorbitan-tri-stearate.
13. The heat stable chocolate according to any of claims 1-12, wherein said heat stable chocolate exhibits an exotherm crystallization peak position above 18.0 degrees Celsius, such as above 18.5 degrees Celsius, such as above 19.0 degrees Celsius, said exotherm crystallization peak position being measured by Differential Scanning Calorimetry by heating samples of 10 +/- 1 mg of said heat stable chocolate from 20 degrees Celsius to a temperature T high at a rate of 3 degrees Celsius per minute, maintaining the temperature at T high for 15 minutes and then cooling said heat stable chocolate from T high to 10 degrees Celsius at a rate of 1 degree Celsius per minute to produce a crystallization thermogram, where the cooling from T high to 10 degrees Celsius is defining said exotherm crystallization peak position, and
wherein said temperature T high is at least 34 degrees Celsius.
14. The heat stable chocolate according to claim 13, wherein said temperature T_high is between 34 degrees Celsius and 43 degrees Celsius.
15. The heat stable chocolate according to any of claims 1-14, wherein said fat phase comprises fat obtained from sal, cupuacu, mango, peanut or any fraction or any combination thereof in an amount of 4 - 50% by weight of said fat phase, such as 7 - 50% by weight of said fat phase, such as 15 - 50% by weight of said fat phase.
16. The heat stable chocolate according to any of claims 1-15, wherein said fat phase comprises cocoa butter in an amount of 1 - 99% by weight of said fat phase, such as 1 - 85% by weight of said fat phase, such as 1 - 60% by weight of said fat phase, such as 1 - 50%) by weight of said fat phase.
17. The heat stable chocolate according to any of claims 1-16, wherein said triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, comprise triglycerides obtained by interesterification.
18. The heat stable chocolate according to any of claims 1-17, wherein said fat phase further comprises 0.1 - 40 by weight of said fat phase of fat components being selected from the group comprising 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 - C24 saturated fatty acid, triglycerides wherein the sn-2 position is occupied by a saturated fatty acid, and any combination thereof, such as 0.1 - 30 % by weight by weight of said fat phase, such as 0.1 - 20% by weight of said fat phase, such as 0.1 - 15%> by weight of said fat phase.
19. The heat stable chocolate according to any of claims 1-18, wherein said heat stable chocolate further comprises 0 - 40% milk fat by weight of said fat phase, such as 2 - 30%) by weight of said fat phase, such as 10 - 25% by weight of said fat phase. 20. The heat stable chocolate according to any of claims 1-19, wherein said fat phase comprises oils with a melting point below 25 degrees Celsius in an amount of 0 - 42%) by weight of said fat phase, such as 3.0 - 35% by weight of said fat phase, such as 3.5 - 27%) by weight of said fat phase or such as 5 - 20% by weight of said fat phase.
21. A method for obtaining a heat stable chocolate comprising a fat phase, said method comprising the steps of:
a) providing a first component comprising a first part of said fat phase, said first part of said fat phase comprising cocoa butter
b) providing a second component comprising a second part of said fat phase, c) mixing said first component with at least said second component to obtain a mixed component,
d) processing said mixed component to obtain said heat stable chocolate comprising said fat phase, wherein said fat phase of said heat stable chocolate consists of said first part of said fat phase and said second part of said fat phase, and
wherein said second part of said fat phase comprises
90 - 99.9% by weight of triglycerides, and
wherein said second part of said fat phase has a weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
- triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn-
3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.060, and
wherein said first component and/or said second component further comprises 0.01 - 60% by weight of sorbitan esters, so as to obtain a content of sorbitan esters in said fat phase of 0.01 - 10% by weight of said fat phase.
22. The method according to claim 21, wherein said fat phase of the heat stable chocolate has a weight-ratio between
- triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in thaee sn- 3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.030.
23. The method according to claim 21 or 22, wherein the heat stable chocolate comprises 0.01 - 10% by weight of sorbitan esters.
24. The method according to any of claims 21-23, wherein the heat stable chocolate comprises 90.0 - 99.9 % by weight of triglycerides.
25. The method according to any of claims 21-24, wherein the heat stable chocolate comprises 40.0 - 95.0 % by weight of triglycerides having C16 - C24 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride.
26. The method according to any of claims 21-25, wherein said second part of said fat phase has a weight-ratio between
triglycerides having C14 - C24 saturated fatty acids in the sn-1 positions of the triglyceride, C20 - C24 saturated fatty acids in the sn-3 positions of the triglyceride, or vice versa, and oleic acid in the sn-2 position of the triglyceride, and
- triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn-
3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is at least 0.10, such as at least 0.15, such as at least 0.20. 27. The method according to any of claims 21-26, wherein said second part of said fat phase has a weight-ratio between triglycerides having CI 8 saturated fatty acids in the sn-1 and sn-3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride, and
triglycerides having C14 - C24 saturated fatty acids in the sn-1 and sn- 3 positions of the triglyceride and oleic acid in the sn-2 position of the triglyceride,
which is between 0.01 and 0.76, such as between 0.01 and 0.70, such as between 0.01 and 0.68. 28. The method according to any of claims 21-27, wherein said second part of said fat phase comprises fat obtained from sal, cupuacu, mango, peanut or any fraction or any combination thereof in an amount of 1 - 100% by weight of said second part of said fat phase, such as 2 - 99% by weight of said second part of said fat phase, such as 3 - 98%) by weight of said second part of said fat phase.
29. The method according to any of claims 21-28, wherein said heat stable chocolate is the heat stable chocolate according to any of claims 1-20.
30. Use of the heat stable chocolate according to any of claims 1-20 or the heat stable chocolate produced by the method according to any of claims 21-29 for molding applications, coating applications, panning applications, enrobing applications or filling applications.
EP17875994.0A 2016-12-01 2017-12-01 Heat stable chocolate Withdrawn EP3547842A1 (en)

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PCT/SE2017/051203 WO2018101882A1 (en) 2016-12-01 2017-12-01 Heat stable chocolate

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Publication number Priority date Publication date Assignee Title
GB706506A (en) * 1950-07-05 1954-03-31 Atlas Powder Co Improvements in or relating to chocolate compositions and process for the stabilization of same to prevent bloom
US4877636A (en) * 1986-11-11 1989-10-31 Meiji Seika Kaisha, Ltd. Chocolate and chocolate additive
JP2892446B2 (en) * 1990-06-19 1999-05-17 旭電化工業株式会社 Hard butter
EP2319329A1 (en) * 2009-10-22 2011-05-11 Consejo Superior De Investigaciones Científicas (CSIC) High melting point sunflower fat for confectionary
EP3212007A1 (en) * 2014-10-29 2017-09-06 AAK AB (Publ) Method for obtaining a chocolate having improved bloom stability
AR104943A1 (en) * 2015-06-10 2017-08-23 Aak Ab HOT STABLE CHOCOLATE AND METHOD TO PRODUCE IT

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