EP3820979A1 - Cocoa butter composition, and process for obtaining same - Google Patents

Cocoa butter composition, and process for obtaining same

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Publication number
EP3820979A1
EP3820979A1 EP19737748.4A EP19737748A EP3820979A1 EP 3820979 A1 EP3820979 A1 EP 3820979A1 EP 19737748 A EP19737748 A EP 19737748A EP 3820979 A1 EP3820979 A1 EP 3820979A1
Authority
EP
European Patent Office
Prior art keywords
cocoa butter
composition
weight
less
percentage
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.)
Pending
Application number
EP19737748.4A
Other languages
German (de)
French (fr)
Inventor
Barbara LEPILLEUR
Marleen VANRUSSELT
Daniel Dalemans
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.)
Corman SA
Original Assignee
Corman SA
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 Corman SA filed Critical Corman SA
Publication of EP3820979A1 publication Critical patent/EP3820979A1/en
Pending legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/12—Refining fats or fatty oils by distillation
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
    • A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • 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
    • 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
    • A23G1/38—Cocoa butter substitutes
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/10—General cosmetic use

Definitions

  • composition of cocoa butter and process for obtaining it Composition of cocoa butter and process for obtaining it.
  • the present invention is in the food industry and relates to a new composition of cocoa butter and to a process for obtaining cocoa butter, more specifically to the process for obtaining this composition of cocoa butter , by one or more fractionation steps by molecular distillation, alone or in combination with other fractionation processes.
  • the present invention also relates to food or non-food compositions incorporating this cocoa butter composition of the invention.
  • Cocoa butter is the fat obtained from the cocoa bean of Theobroma cacao ('designating all cocoa trees) and is defined as an edible fat.
  • Cocoa butter has a composition and physicochemical properties which are specific to it and which make this fat unique. (Reference describing the composition of cocoa butter according to different origins, see: M. Lipp and ail, 2001, Journal of food composition and analysis 14, 399-408).
  • cocoa butter is solid at room temperature thanks to its high melting point (around 35 ° C) and melts very quickly. This behavior of cocoa butter is of great interest in certain food fields, such as the manufacture of chocolate. However, for other applications such as fodder, ice cream, etc ... for which the fat used must present at room temperature, a less hard texture, of ointment or liquid type, cocoa butter cannot be used alone or must be mixed with a other vegetable or animal fat, to present the required texture.
  • a modified composition of cocoa butter is of great interest for various food industries, such as the Chocolate Industry or spreads, confectionery, cookies, UHT and fresh dessert, etc., to adapt the texture.
  • chocolate or chocolate-based products without adding other types of animal or vegetable fats (in particular to avoid using palm oil or shea oil) and therefore to keep the European name for “Chocolate with pure cocoa butter”.
  • a modified composition of cocoa butter can also find non-food applications, for example in cosmetics, for its moisturizing, antioxidant, soothing, regenerative or healing properties.
  • the fat of healthy and whole beans having been fermented and dried in due time, stored appropriately and exported in an appropriate manner from their zone of origin, will generally have a Free Fatty Acid (LFA) or Free content.
  • Fatty Acids (FFA) less than 1% and certainly less than 1.7%, calculated relative to the weight of the bean which is the legal limit for cocoa butter in the European Union (Directive 2000/36 / EC) and according to the standard on cocoa butter (86-1981, REV.1-2001) of the Codex Alimentarius of 2001.
  • Different fractionation methods well known to those skilled in the art make it possible to separate the "liquid” and "solid" fractions from the fat.
  • Molecular distillation is a continuous process of physical fractionation of the constituents of a complex mixture. Its principle is based on the differences in vapor pressure of these constituents at a given temperature with the result that the lighter constituents have a higher vapor pressure and therefore vaporize before the heavier constituents.
  • the operation is carried out at high temperature (more than 200 ° C, even 250 ° C), for a very short time (a few seconds) and under a very high vacuum (0.001 to 0.004 mbar, or about one millionth of atmospheric pressure). Then, a continuous scraping of the product in contact with the vaporization surface makes it possible to produce a thin film with constant stirring, which promotes the heat exchange and the evaporation of the desired constituents.
  • the distance as well as the reduced time between the vaporization zone and the condensation zone make it possible to carry out very efficient separations of compounds which nevertheless have close vapor pressures and to maintain the high vacuum required.
  • the patent application FR 2180242 describes a molecular distillation of an unrefined cocoa butter and chemically treated after extraction from the bean, in order to obtain a concentrate of unsaponifiables and incorporating hydrocarbons, Tocopherols, terpene alcohols and sterols, for use as a cosmetic emulsion.
  • Chemical treatment to obtain the raw material for this molecular distillation requires the use of chemicals and adds steps to the process of fractionating a cocoa butter.
  • the present invention aims to obtain an improved composition of a cocoa butter incorporating a higher percentage of certain lipids than a composition of an unprocessed cocoa butter, so as not to have the drawbacks of the 'state of the art.
  • a preferred object of the present invention is to obtain such a composition which comprises less hard fractions than a composition of a natural and unprocessed, but refined cocoa butter from which it is preferably derived and which can thus find new advantageous applications in the food sector without modifying the taste of the food products obtained, in particular in the preparation of spreads, ice creams, Tru chocolate, fodder, or other food products or in the non-food field, in particular in cosmetics.
  • Another object of the present invention is to obtain such a composition which is always considered to be “pure cocoa butter” and can therefore be incorporated into a food composition which, according to European regulations, is always referred to as “ chocolate ”, in particular“ Chocolate with pure cocoa butter ”.
  • the present invention also aims to provide a process for producing a cocoa butter composition, preferably a process for producing the cocoa butter composition of the invention, in particular a process which is easily can be automated and industrialized for the production of large volumes of this new cocoa butter composition of the invention.
  • a final object of the invention is to provide a treatment for cocoa butter by a process which will make it possible to obtain several fractions all of which can be used in the food sector, in particular for the preparation of a chocolate.
  • a first aspect of the present invention relates to a composition of a cocoa butter, preferably one or more distillate (s) of cocoa butter, having a composition comprising a particular percentage of lipids, also called new lipid fractions, as well as a process for obtaining this new composition of cocoa butter.
  • the composition of cocoa butter is characterized by its high percentage of palmitic fatty acid (C16: 0) compared to the composition of total fatty acids of an untreated, but refined cocoa butter, in particular the percentage of weight in palmitic acid (called type C16: 0) is greater than 27%, preferably greater than 27.5%; 28%; at 28.5; at 29%; 29.5%; at 30%; 30.5%; at 31%; at 31.5%; at 32%; at 32.5% or approximately 33%, these weight percentages being calculated in absolute value over all of the fatty acids of the composition of the cocoa butter of the invention, preferably the distillate of cocoa butter.
  • the palmitic fatty acid percentage of an untreated but refined cocoa butter is around 24%.
  • the composition of the invention is also characterized by its low percentage of stearic acid (called type C18: 0) compared to the composition of the total fatty acids of a natural and untreated cocoa butter, in particular the percentage of stearic acid is less than 32%, preferably less than 31.5%; at 31%; 30.5%; at 30%; 29.5%; at 29%; 28.5%; 28%; 27.5%, 27%; at 26.5%, 26%; at 25.5% or approximately 25%, these weight percentages being calculated in absolute value by weight over all of the fatty acids of the composition of the cocoa butter composition, preferably cocoa butter distillate.
  • the percentage of Stearic fatty acid in an untreated but refined cocoa butter is approximately 36%.
  • the composition of the cocoa butter of the invention is characterized by a preferred ratio between palmitic (type C16: 0) and stearic fatty acids (type C18: 0) and which is between 25% and 33%, preferably between 27% (that is to say equal to or greater than 27%) and 33% by weight for palmitic fatty acid (of type C16: 0) and between 25% and 32% by weight for stearic fatty acid (type C18: 0).
  • the composition may preferably comprise 27% or more than 27% by weight of palmitic acid and 32% or less of 32%, 31.1% or less of 31.5%, 31% or less than 31%, 30.5% or less than 30.5%, 30% or less than 30%, 29.5% or less than 29.5%, 28% or less than 29%, 28.5% or less than 28.5%, 28% or less than 28%, 27.5% or less than 27.5%, 27% or less than 27%, 26.5% or less than 26.5%, 26% or less than 26%, 25.5 or less than 25.5%, 25% or less than 25% by weight of stearic acid.
  • the composition may comprise 28% or more than 28% by weight of palmitic acid and 31% or less of 31%, 30.5% or less of 30.5%, 30% or less of 30% , 29.5% or less of 29.5% 29% or less of 29%, 28.5% or less of 28.5%, 28% or less of 28%, 27.5% or less of 27.5 %, 27% or less of 27%, 26.5% or less of 26.5%, 26% or less of 26%, 25.5% or less of 25.5%, 25% or less of 25% in weight of stearic acid.
  • the composition may comprise 29% or more than 29% by weight of palmitic acid and 30% or less of 30%, 29.5% less than 29.5%, 29% or less of 29%, 28.5% or less of 28.5%, 28% or less of 28%, 27.5% or less of 27.5%, 27% or less of 27%, 26.5% or less of 26.5 %, 26% or less than 26%, 26.5% or less than 25.5%, 25% or less than 25% by weight of stearic acid.
  • composition may comprise 30% or more than 30% by weight of palmitic acid and 29% or less of 29%, 28.5% or less of 28.5%, 28% or less of 28 %, 27.5% or less of 27.5%, 27% or less of 27%, 26.5% or less of 26.5%, 26% or less of 26%, 25.5% or less of 25 , 5%, 25% or less than 25% by weight of stearic acid.
  • composition may comprise 31% more than 31% by weight of palmitic acid and 27% or less of 27%, 26.5% or less of 26.5%, 26% or less of 26%, 25.5% or less than 25.5%, 25% or less than 25% by weight of stearic acid.
  • composition may comprise 32% or more of 32% by weight of palmitic acid and 26% or less of 26%, 25.5% or less of 25.5%, 25% or less of 25% by weight of stearic acid.
  • Another aspect of the invention relates to a process for obtaining cocoa butter, preferably from the composition of the cocoa butter of the invention, in particular one or more distillate (s) of a butter cocoa, which is advantageously obtained by molecular distillation of a non-cocoa butter processed, but refined or partially refined, this unprocessed but refined cocoa butter has a quantity of Free Fatty Acids (FFA), expressed in% of oleic acid less than 1.75%, of preferably less than 1.5%, or even less than 1%, more particularly between 1.3% and 1.5%, these percentages being calculated by weight relative to the total weight of cocoa butter, these rates can be expressed as mg of KOH necessary to neutralize the acidity of 1 g of fat (Acid Index).
  • FFA Free Fatty Acids
  • a level of GLA (or FFA) of 1% expressed in oleic acid is equal to an acid number of 1.99 mg of KOH per g of fat
  • the molecular distillation process of the invention makes it possible to generate, from said unprocessed but refined cocoa butter, one or more distillate (s) (olein) and one or more residue (s) (stearin).
  • the molecular distillation steps can be carried out alone or in combination with one or more steps of other fractionation processes performed before or after the step (s) of molecular distillation.
  • the molecular distillation is carried out by a heat treatment at a temperature above 250 ° C, more particularly at a temperature between 260 ° C and 320 ° C and in which the distillation is carried out by cooling from a temperature between 250 ° C and 320 ° C, up to a temperature below 50 ° C.
  • the molecular distillation is carried out at a pressure of less than 0.10 mbar, preferably between 0.01 mbar and 0.005 mbar.
  • the method of the invention may also include the additional steps of preparing a food composition including cocoa butter, in particular chocolate, by the addition of the other usual components for the preparation of dark type chocolate , milk or white, ie sugar and possibly cocoa powder and / or a dairy ingredient and / or other additives, before or during the conching and tempering steps to form this food composition, preferably chocolate.
  • unprocessed but refined cocoa butter is meant, in the present invention, cocoa butter which is extracted from the bean by a physical process, without having received any chemical treatment such as trans esterification. However, this "unprocessed cocoa butter; but refined ”is also refined cocoa butter, partially or completely. This refining is an entirely physical and non-chemical process.
  • an unprocessed but refined cocoa butter is extracted from cocoa beans and can comprise from 20% to 26% by weight of palmitic fatty acid (of type C16: 0), from 29% to 38% by weight of stearic fatty acid (type C18: 0), from 29% to 38% by weight of oleic fatty acid (type C18: 1) and from 2% to 4% by weight linoleic fatty acid (type C18: 2) and about 1% by weight of arachidic acid (type C20: 0).
  • these percentages can vary depending on the geographic origin of the cocoa beans: in South America, the percentage by weight of linoleic fatty acid type C18: 2 is greater than 3%; in Asia, the percentage by weight of linoleic fatty acid type C18: 2 is less than 2.5% and in West Africa, the percentage by weight of linoleic fatty acid type C18: 2 is between 2 , 5% and 3%.
  • the invention also relates to the composition of cocoa butter, in particular the cocoa butter distillate, of the invention obtained directly from said fractionation process of the invention and which has a temperature equal to or less than 20 °. C, a hardness, preferably expressed in solids content, lower than that of untreated, but refined cocoa butter, as well as the food or cosmetic composition comprising said cocoa butter distillate.
  • the other fraction also obtained by the process of the invention is a retentate which advantageously has a fatty acid profile similar to the refined cocoa butter, from which it is derived and can be used for the same applications as this refined cocoa butter.
  • the composition of cocoa butter preferably cocoa butter distillate
  • the present invention also relates to a food composition for humans or animals, comprising or incorporating the composition of cocoa butter of the invention, preferably the distillate of the process of the invention.
  • the cocoa butter distillate replaces the olein fat from palm oil or other solid or liquid fats, animal or vegetable, preferably for a percentage of at least 0.5%, preferably equal to or greater than 5%, 10%, 15%, 20% or 25% and less than 100% of the amount of olein fat.
  • the food composition is chosen from the group consisting of water-in-oil or oil-in-water spreads, in particular spreads without palm oil, including chocolate spreads , ice cream, ganaches and
  • chocolate spreads in particular for frozen products, anhydrous fillings, chocolate bars or chocolate drinks.
  • the present invention also relates to a cosmetic composition
  • a cosmetic composition comprising the cocoa butter distillate according to the invention and one or more cosmetic active ingredient (s).
  • FIG 1 shows schematically the different steps of the method of the invention.
  • Figure 2 schematically shows an example of a molecular distillation column.
  • Figure 3 shows the distillate yield of cocoa butter treated by fractionation as a function of the evaporation temperature.
  • FIG. 4 represents the NMR melting profile (level of solids at different temperatures) of different fractions obtained by the process of the invention compared to that of untreated cocoa butter.
  • FIGS. 5 and 6 respectively represent the NMR melting profile of the fractions of the cocoa butter distillates obtained for different evaporation temperatures at different temperatures called “tempering" (at 20 ° C and 26 ° C for the Figure 4 and at 26 ° C for Figure 5).
  • Figures 7 and 8 show respectively the DSC melting profiles of the fractions of distillates and cocoa butter residues obtained by the process of the invention for different evaporation temperatures.
  • FIG. 9 shows the fatty acid profile of the different fractions of the compositions of the invention as a function of the temperatures applied.
  • the method according to the invention is characterized by the following steps shown schematically in the attached FIG. 1:
  • An unprocessed cocoa butter preferably refined or partially refined, is heated, the proportion of free fatty acids (AGL or FFA for Free Fatty Acids) is less than 1.75% in particular less than 1.5% or close 1.3%, so as to put it entirely in liquid form and to feed the installation continuously; the cocoa butter is then entrained in the vacuum installation and is heated indirectly using a thermal fluid, to a sufficient and necessary temperature, to ensure partial evaporation of its constituents;
  • FIG. 2 The diagram representing a type of non-exclusive molecular distillation column is presented in FIG. 2, as well as in the commercial brochure of the company VTA Maschinenstechnische Anlagen GmbH & Co. KG, Bernrieder Str. 10 D-94559 Niederwinkling, Germany).
  • the molecular distillation of cocoa butter makes it possible to obtain two fractions: the distillate or "olein” and the residue or "stearin” in variable proportions depending on the parameters applied.
  • the graph in FIG. 3 illustrates the influence of the temperature of the evaporator on the yield of the distillate and the graphs in FIGS. 4 to 6 show the impact of the evaporation temperature on the quality of the fractions obtained ( distillates and residues) characterized by the fusion profile.
  • the advantageous feature of the molecular distillation process implemented is to allow unexpectedly obtain very different distillates of the starting cocoa butter while recovering one or more residue (s) whose behavior is very close to untreated cocoa butter.
  • the distillates obtained by the process of the invention advantageously and unexpectedly have a less hard texture than that of untreated cocoa butter, with a less steep melting curve than cocoa butter, because the distillate obtained at 260 ° C has more solids at 25 ° C / 30 ° C and less solids at 20 ° C and below.
  • the two fractions obtained are each independently recoverable and applicable in multiple technical fields of food or non-food, in particular in cosmetics.
  • NMR curves were also carried out after tempering of the products. The so-called “tempering” operation is very important for cocoa butter, because it will make it possible to obtain a stable and orderly crystallization of the fat. Commonly, cocoa butter and "solid" fractions are tempered at 26 ° C, while more “liquid” fractions are tempered at 20 ° C.
  • fractions obtained were also characterized according to other methods of analysis, such as differential scanning calorimetry or DSC as presented in Figures 7 and 8 (with and without tempering) and expressed as% of liquid obtained by calculation of surface ratios (enthalpy).
  • the graph in FIG. 9 shows the typical fatty acid composition of the different fractions obtained by varying a single key variable of the process of the invention: the evaporation temperature.
  • Example 1 DSC measurement with tempering:
  • This method is based on the use of the following equipment:
  • the analysis of the sample is carried out by the following steps: • Heat the sample in a “bain marie”, in an oven or with a microwave heating device, so that it is completely liquid;

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Abstract

The invention relates to a new cocoa butter composition, to a new process for obtaining same by one or more fractional molecular distillation procedures, and to the specific fractions obtained.

Description

Composition de beurre de cacao et son procédé d'obtention.  Composition of cocoa butter and process for obtaining it.
Domaine technique de 1 ' invention Technical field of the invention
[0001] La présente invention est dans le domaine agroalimentaire et est relative à une nouvelle composition de beurre de cacao et à un procédé d'obtention d'un beurre de cacao, plus spécifiquement au procédé d'obtention de cette composition de beurre de cacao, par une ou plusieurs étapes de fractionnement par distillation moléculaire, seule ou en combinaison avec d'autres procédés de fractionnement. La présente invention est aussi relative aux compositions alimentaires ou non alimentaires incorporant cette composition de beurre de cacao de l'invention.  The present invention is in the food industry and relates to a new composition of cocoa butter and to a process for obtaining cocoa butter, more specifically to the process for obtaining this composition of cocoa butter , by one or more fractionation steps by molecular distillation, alone or in combination with other fractionation processes. The present invention also relates to food or non-food compositions incorporating this cocoa butter composition of the invention.
Arrière-plan technologique à la base de l'invention Technological background underlying the invention
[0002] Le beurre de cacao est la matière grasse obtenue à partir de la fève de cacao de Theobroma cacao ('désignant l'ensemble des cacaoyers) et est défini comme une graisse comestible . Cocoa butter is the fat obtained from the cocoa bean of Theobroma cacao ('designating all cocoa trees) and is defined as an edible fat.
[0003] Le beurre de cacao présente une composition et des propriétés physico-chimiques qui lui sont propres et qui rendent cette matière grasse unique. (Référence de description de la composition du beurre de cacao suivant différentes origines, voir: M. Lipp and ail, 2001, Journal of food composition and analysis 14, 399-408).  Cocoa butter has a composition and physicochemical properties which are specific to it and which make this fat unique. (Reference describing the composition of cocoa butter according to different origins, see: M. Lipp and ail, 2001, Journal of food composition and analysis 14, 399-408).
[0004] En effet, le beurre de cacao est solide à température ambiante grâce à son point de fusion élevé (autour de 35°C) et fond très rapidement. Ce comportement du beurre de cacao présente un grand intérêt dans certains domaines alimentaires, tel que la fabrication du chocolat. Cependant, pour d'autres applications telles que les fourrages, les glaces, etc... pour lesquelles la matière grasse utilisée doit présenter à température ambiante, une texture moins dure, de type pommadeuse ou liquide, le beurre de cacao ne peut être utilisé seul ou doit être mélangé avec une autre matière grasse végétale ou animale, pour présenter la texture requise. In fact, cocoa butter is solid at room temperature thanks to its high melting point (around 35 ° C) and melts very quickly. This behavior of cocoa butter is of great interest in certain food fields, such as the manufacture of chocolate. However, for other applications such as fodder, ice cream, etc ... for which the fat used must present at room temperature, a less hard texture, of ointment or liquid type, cocoa butter cannot be used alone or must be mixed with a other vegetable or animal fat, to present the required texture.
[0005] Cependant, ces mélanges ne permettent pas de conserver les appellations « pur beurre de cacao » et ne peuvent donc être incorporés dans la préparation de produit de confiserie, tels qu'une barre de chocolat ou dans du chocolat de couverture, pour conserver la dénomination européenne de « Chocolat au pur beurre de cacao ».  However, these mixtures do not make it possible to keep the appellations "pure cocoa butter" and therefore cannot be incorporated in the preparation of confectionery products, such as a chocolate bar or in couverture chocolate, to preserve the European name for “Chocolate with pure cocoa butter”.
[0006] Une composition modifiée de beurre de cacao présente un grand intérêt pour différentes industries alimentaires, comme l'Industrie du Chocolat ou des pâtes à tartiner, de la confiserie, biscuiterie, dessert UHT et frais, ..., pour adapter la texture du chocolat ou des produits à base de chocolat, sans ajouter d'autres types de matières grasses d'origine animale ou végétale (notamment pour éviter d'utiliser de l'huile de palme ou de l'huile de karité) et donc pour garder la dénomination européenne de « Chocolat au pur beurre de cacao ».  A modified composition of cocoa butter is of great interest for various food industries, such as the Chocolate Industry or spreads, confectionery, cookies, UHT and fresh dessert, etc., to adapt the texture. chocolate or chocolate-based products, without adding other types of animal or vegetable fats (in particular to avoid using palm oil or shea oil) and therefore to keep the European name for “Chocolate with pure cocoa butter”.
[0007] Une composition modifiée de beurre de cacao peut aussi trouver des applications non alimentaires, par exemple dans la cosmétique, pour ses propriétés hydratantes, anti-oxydantes, apaisantes, régénératrices ou cicatrisantes.  A modified composition of cocoa butter can also find non-food applications, for example in cosmetics, for its moisturizing, antioxidant, soothing, regenerative or healing properties.
[0008] La matière grasse des fèves saines et entières, ayant été fermentées et séchées en temps voulu, entreposées de façon appropriées et exportées de façon appropriée de leur zone d'origine, auront généralement une teneur en Acides Gras Libres (AGL) ou Free Fatty Acids (FFA) inférieure à 1% et certainement inférieure à 1,7%, calculé par rapport au poids de la fève qui est la limite légale pour le beurre de cacao dans l'union européenne (directive 2000/36/EC) et selon la norme sur le beurre de cacao (86-1981, REV.1-2001) du Codex Alimentarius de 2001. [0009] Différents procédés de fractionnement bien connus de l'homme de l'art permettent de séparer les fractions « liquides » et « solides » des matières grasses. The fat of healthy and whole beans, having been fermented and dried in due time, stored appropriately and exported in an appropriate manner from their zone of origin, will generally have a Free Fatty Acid (LFA) or Free content. Fatty Acids (FFA) less than 1% and certainly less than 1.7%, calculated relative to the weight of the bean which is the legal limit for cocoa butter in the European Union (Directive 2000/36 / EC) and according to the standard on cocoa butter (86-1981, REV.1-2001) of the Codex Alimentarius of 2001. Different fractionation methods well known to those skilled in the art make it possible to separate the "liquid" and "solid" fractions from the fat.
[0010] Dans le cas du beurre de cacao, matière grasse à haute valeur ajoutée, ces procédés de fractionnement par cristallisation avec addition d'un solvant (tel que décrit dans le brevet US 5069915) ou non et en combinaison ou non avec des réactions de modifications enzymatiques ou chimiques par inter estérification (tel que décrit dans la demande de brevet WO2010/149323) semblent coûteux et/ou difficiles à mettre en œuvre, du fait de la composition particulière du beurre de cacao.  In the case of cocoa butter, fat with high added value, these crystallization fractionation processes with addition of a solvent (as described in US Pat. No. 5,069,915) or not and in combination or not with reactions enzymatic or chemical modifications by inter-esterification (as described in patent application WO2010 / 149323) seem expensive and / or difficult to implement, due to the particular composition of cocoa butter.
[0011] La distillation moléculaire est un procédé continu de fractionnement physique des constituants d'un mélange complexe. Son principe est basé sur les différences de pression de vapeur de ces constituants à une température donnée avec pour résultat que les constituants les plus légers ont une pression de vapeur plus élevée et se vaporisent donc avant les constituants les plus lourds. Molecular distillation is a continuous process of physical fractionation of the constituents of a complex mixture. Its principle is based on the differences in vapor pressure of these constituents at a given temperature with the result that the lighter constituents have a higher vapor pressure and therefore vaporize before the heavier constituents.
[0012] L'opération est réalisée à haute température (plus de 200°C, voire 250°C), pendant un temps très court (quelques secondes) et sous un vide très poussé (0,001 à 0,004 mbar, soit environ un millionième de la pression atmosphérique) . Ensuite, un raclage continu du produit en contact avec la surface de vaporisation permet de réaliser un film mince en agitation constante, ce qui favorise l'échange thermique et l'évaporation des constituants souhaités. La distance ainsi que le temps réduit entre la zone de vaporisation et la zone de condensation permettent de réaliser des séparations très performantes de composés ayant pourtant des pressions de vapeur proches et de maintenir le vide important requis. C'est cette caractéristique qui justifie que la dénomination anglaise de cette technologie, à savoir « short path distillation » soit aussi utilisée pour caractériser ce procédé et que la ou les fraction (s) évaporée (s) s' appelle (nt) « distillât (s) » ou « oléine (s) » et que la ou les fraction (s) résiduelle ( s ) s' appelle (nt) « résidu (s) », « rétentat(s) » ou « stéarine (s) ». The operation is carried out at high temperature (more than 200 ° C, even 250 ° C), for a very short time (a few seconds) and under a very high vacuum (0.001 to 0.004 mbar, or about one millionth of atmospheric pressure). Then, a continuous scraping of the product in contact with the vaporization surface makes it possible to produce a thin film with constant stirring, which promotes the heat exchange and the evaporation of the desired constituents. The distance as well as the reduced time between the vaporization zone and the condensation zone make it possible to carry out very efficient separations of compounds which nevertheless have close vapor pressures and to maintain the high vacuum required. It is this characteristic which justifies that the English name of this technology, namely "short path distillation" is also used to characterize this process and that the evaporated fraction (s) is called "distillate" (s) "or" olein (s) "and the residual fraction (s) is (are) called "residue (s)", "retentate (s)" or "stearin (s)".
Etat de la technique State of the art
[0013] La distillation moléculaire est le procédé le plus efficace de fractionnement par évaporation. Grâce à cette efficacité, la distillation moléculaire permet de réaliser des séparations de constituants à une température assez basse, ce qui garantit la préservation de la meilleure qualité des fractions collectées. Molecular distillation is the most efficient method of fractionation by evaporation. Thanks to this efficiency, molecular distillation makes it possible to carry out separations of constituents at a fairly low temperature, which guarantees the preservation of the best quality of the fractions collected.
[0014] La distillation moléculaire et son utilisation pour le fractionnement de la matière grasse de lait ont été étudiées par Campos R. J et al (2003, Journal of Dairy Science, 86, 735-745. - Arul, J. et al) et montrent un avantage pour réduire le taux d'acides gras saturés dans la matière grasse de lait, tel que décrit dans la demande de brevet W02009/05649.  Molecular distillation and its use for the fractionation of milk fat have been studied by Campos R. J et al (2003, Journal of Dairy Science, 86, 735-745. - Arul, J. et al) and show an advantage in reducing the level of saturated fatty acids in milk fat, as described in patent application WO2009 / 05649.
[0015] Cependant cette méthode de séparation par distillation moléculaire a été uniquement appliquée à des beurres de cacao préalablement modifiés par des traitements chimiques importants avant tout étape de distillation moléculaire. Dans ces cas, la matière première soumise à la distillation moléculaire ne peut plus correspondre à la définition d'un beurre de cacao naturel et non traité.  However, this method of separation by molecular distillation has only been applied to cocoa butters previously modified by significant chemical treatments before any stage of molecular distillation. In these cases, the raw material subjected to molecular distillation can no longer correspond to the definition of natural and unprocessed cocoa butter.
[0016] La demande de brevet FR 2180242 décrit une distillation moléculaire d'un beurre de cacao non raffiné et traité chimiquement après extraction de la fève, afin d'obtenir un concentré d' insaponifiables et incorporant des hydrocarbures, des Tocophérols, des alcools terpéniques et des stérols, pour son utilisation comme émulsion cosmétique. Le traitement chimique afin d'obtenir la matière première pour cette distillation moléculaire nécessite l'usage de produits chimiques et ajoute des étapes au procédé de fractionnement d'un beurre de cacao . [0017] L'article Optimization of deacidification of low- calorie cocoa butter by molecular distillation' (WeiLiang et al, LWT - Food Science and Technology 46 (2012) 563-570) décrit une distillation moléculaire d'un beurre de cacao trans-estérifié, comprenant environ 23% d'AGL. Le traitement chimique de cette matière première soumise à la distillation moléculaire nécessite l'usage de produits chimiques et ajoute des étapes au procédé de fractionnement d'un beurre de cacao. De plus cette trans estérification augmente le pourcentage d'AGL dans la matière première destinée à la distillation moléculaire. The patent application FR 2180242 describes a molecular distillation of an unrefined cocoa butter and chemically treated after extraction from the bean, in order to obtain a concentrate of unsaponifiables and incorporating hydrocarbons, Tocopherols, terpene alcohols and sterols, for use as a cosmetic emulsion. Chemical treatment to obtain the raw material for this molecular distillation requires the use of chemicals and adds steps to the process of fractionating a cocoa butter. The article Optimization of deacidification of low-calorie cocoa butter by molecular distillation '(WeiLiang et al, LWT - Food Science and Technology 46 (2012) 563-570) describes a molecular distillation of a trans cocoa butter esterified, comprising approximately 23% of GLA. The chemical treatment of this raw material subjected to molecular distillation requires the use of chemicals and adds steps to the process of fractionating a cocoa butter. Furthermore, this trans esterification increases the percentage of GLA in the raw material intended for molecular distillation.
[0018] La thèse 'Changing the functionality of cocoa butter' (De Clercq N., Ghent University, 2012, ISBN 978-90-5989-470-9) décrit une distillation moléculaire d'un beurre de cacao transformé (glycérolise enzymatique) , comprenant environ 4% d'AGL. Le traitement chimique de la matière première soumise à la distillation moléculaire nécessite l'usage de produits chimiques et ajoute des étapes au procédé de fractionnement de la matière première.  The thesis 'Changing the functionality of cocoa butter' (De Clercq N., Ghent University, 2012, ISBN 978-90-5989-470-9) describes a molecular distillation of a transformed cocoa butter (enzymatic glycerolization) , comprising approximately 4% of GLA. The chemical treatment of the raw material subjected to molecular distillation requires the use of chemicals and adds steps to the process of fractionating the raw material.
Buts de 1' invention Aims of the invention
[0019] La présente invention a pour but d' obtenir une composition améliorée d'un beurre de cacao incorporant un pourcentage plus élevé en certains lipides qu'une composition d'un beurre de cacao non transformé, pour ne pas présenter les inconvénients de l'état de la technique.  The present invention aims to obtain an improved composition of a cocoa butter incorporating a higher percentage of certain lipids than a composition of an unprocessed cocoa butter, so as not to have the drawbacks of the 'state of the art.
[0020] Un but préféré de la présente invention est d'obtenir une telle composition qui comporte moins de fractions dures qu'une composition d'un beurre de cacao naturel et non transformé, mais raffiné dont il est de préférence issu et qui peut ainsi trouver de nouvelles applications avantageuses dans le domaine alimentaire sans modifier le goût des produits alimentaires obtenus, en particulier dans la préparation des pâtes à tartiner, des glaces, du chocolat de couverture, des fourrages, ou d'autres produits alimentaires ou dans le domaine non alimentaire, en particulier dans la cosmétique. A preferred object of the present invention is to obtain such a composition which comprises less hard fractions than a composition of a natural and unprocessed, but refined cocoa butter from which it is preferably derived and which can thus find new advantageous applications in the food sector without modifying the taste of the food products obtained, in particular in the preparation of spreads, ice creams, couverture chocolate, fodder, or other food products or in the non-food field, in particular in cosmetics.
[0021] Un autre but de la présente invention est d' obtenir une telle composition qui soit toujours considérée comme « un pur beurre de cacao » et puisse donc être incorporée dans une composition alimentaire qui au niveau de la réglementation européenne, soit toujours dénommée « chocolat », en particulier « Chocolat au pur beurre de cacao ».  Another object of the present invention is to obtain such a composition which is always considered to be "pure cocoa butter" and can therefore be incorporated into a food composition which, according to European regulations, is always referred to as " chocolate ”, in particular“ Chocolate with pure cocoa butter ”.
[0022] La présente invention a aussi pour but de fournir un procédé de production d'une composition de beurre de cacao, de préférence un procédé de production de la composition de beurre de cacao de l'invention, en particulier un procédé qui soit facilement automatisable et industrialisable pour la production de volumes importants de cette nouvelle composition de beurre de cacao de l'invention.  The present invention also aims to provide a process for producing a cocoa butter composition, preferably a process for producing the cocoa butter composition of the invention, in particular a process which is easily can be automated and industrialized for the production of large volumes of this new cocoa butter composition of the invention.
[0023] Un dernier but de l'invention est de proposer un traitement d'un beurre de cacao par un procédé qui permettra d'obtenir plusieurs fractions toutes valorisables dans le domaine alimentaire, en particulier pour la préparation d'un chocolat .  A final object of the invention is to provide a treatment for cocoa butter by a process which will make it possible to obtain several fractions all of which can be used in the food sector, in particular for the preparation of a chocolate.
Résumé de l ' invention Summary of the invention
[0024] Un premier aspect de la présente invention concerne une composition d'un beurre de cacao, de préférence un ou plusieurs distillât (s) de beurre de cacao, présentant une composition comportant un pourcentage particulier en lipides, dénommés aussi nouvelles fractions lipidiques, ainsi qu'un procédé d'obtention de cette nouvelle composition de beurre de cacao .  A first aspect of the present invention relates to a composition of a cocoa butter, preferably one or more distillate (s) of cocoa butter, having a composition comprising a particular percentage of lipids, also called new lipid fractions, as well as a process for obtaining this new composition of cocoa butter.
[0025] La composition du beurre de cacao est caractérisée par son pourcentage élevé en acide gras palmitique (C16:0) par rapport à la composition des acides gras totaux d'un beurre de cacao non traité, mais raffiné, en particulier le pourcentage en poids en acide palmitique (dits de type C16:0) est supérieur à 27%, de préférence supérieure à 27,5% ; à 28% ; à 28,5 ; à 29% ; à 29,5% ; à 30% ; à 30,5 % ; à 31% ; à 31,5% ; à 32% ; à 32,5% ou à environ 33%, ces pourcentages en poids étant calculés en valeur absolue sur la totalité des acides gras de la composition du beurre de cacao de l'invention, de préférence du distillât du beurre de cacao. Préalablement, le pourcentage en acide gras palmitique d'un beurre de cacao non traité, mais raffiné est environ 24%. The composition of cocoa butter is characterized by its high percentage of palmitic fatty acid (C16: 0) compared to the composition of total fatty acids of an untreated, but refined cocoa butter, in particular the percentage of weight in palmitic acid (called type C16: 0) is greater than 27%, preferably greater than 27.5%; 28%; at 28.5; at 29%; 29.5%; at 30%; 30.5%; at 31%; at 31.5%; at 32%; at 32.5% or approximately 33%, these weight percentages being calculated in absolute value over all of the fatty acids of the composition of the cocoa butter of the invention, preferably the distillate of cocoa butter. Beforehand, the palmitic fatty acid percentage of an untreated but refined cocoa butter is around 24%.
[0026] De plus, la composition de l'invention est aussi caractérisée par son faible pourcentage en acide stéarique (dits de type C18:0) par rapport à la composition des acides gras totaux d'un beurre de cacao naturel et non traité, en particulier le pourcentage en acide stéarique est inférieur à 32%, de préférence inférieure à 31,5% ; à 31% ; à 30,5% ; à 30% ; à 29,5% ; à 29% ; à 28,5 % ; à 28 % ; à 27,5% , à 27% ; à 26,5 % , 26% ; à 25,5% ou à environ 25%, ces pourcentages en poids étant calculés en valeur absolue en poids sur la totalité des acides gras de la composition du beurre de cacao la composition, de préférence du distillât de beurre de cacao. Préalablement le pourcentage en acide gras Stéarique d'un beurre de cacao non traité, mais raffiné est environ 36%.  In addition, the composition of the invention is also characterized by its low percentage of stearic acid (called type C18: 0) compared to the composition of the total fatty acids of a natural and untreated cocoa butter, in particular the percentage of stearic acid is less than 32%, preferably less than 31.5%; at 31%; 30.5%; at 30%; 29.5%; at 29%; 28.5%; 28%; 27.5%, 27%; at 26.5%, 26%; at 25.5% or approximately 25%, these weight percentages being calculated in absolute value by weight over all of the fatty acids of the composition of the cocoa butter composition, preferably cocoa butter distillate. The percentage of Stearic fatty acid in an untreated but refined cocoa butter is approximately 36%.
[0027] De préférence, la composition du beurre de cacao de l'invention est caractérisée par un rapport préféré entre les acides gras palmitique (de type C16:0) et stéarique (de type C18:0) et qui est compris entre 25% et 33%, de préférence entre 27% (c'est-à-dire égal ou supérieur à 27%) et 33% en poids pour l'acide gras palmitique (de type C16:0) et entre 25% et 32% en poids pour l'acide gras stéarique (de type C18:0).  Preferably, the composition of the cocoa butter of the invention is characterized by a preferred ratio between palmitic (type C16: 0) and stearic fatty acids (type C18: 0) and which is between 25% and 33%, preferably between 27% (that is to say equal to or greater than 27%) and 33% by weight for palmitic fatty acid (of type C16: 0) and between 25% and 32% by weight for stearic fatty acid (type C18: 0).
[0028] Selon l'invention, la composition peut comprendre de préférence 27 % ou plus de 27% en poids d'acide palmitique et 32% ou moins de 32%, 31,1% ou moins de 31,5%, 31% ou moins de 31%, 30,5% ou moins de 30,5%, 30% ou moins de 30%, 29,5% ou moins de 29,5%, 28% ou moins de 29%, 28,5% ou moins de 28,5%, 28% ou moins de 28%, 27,5% ou moins de 27,5%, 27% ou moins de 27%, 26,5% ou moins de 26,5%, 26% ou moins de 26%, 25,5 ou moins de 25,5%, 25% ou moins de 25% en poids d'acide stéarique. According to the invention, the composition may preferably comprise 27% or more than 27% by weight of palmitic acid and 32% or less of 32%, 31.1% or less of 31.5%, 31% or less than 31%, 30.5% or less than 30.5%, 30% or less than 30%, 29.5% or less than 29.5%, 28% or less than 29%, 28.5% or less than 28.5%, 28% or less than 28%, 27.5% or less than 27.5%, 27% or less than 27%, 26.5% or less than 26.5%, 26% or less than 26%, 25.5 or less than 25.5%, 25% or less than 25% by weight of stearic acid.
[0029] Alternativement, la composition peut comprendre 28% ou plus de 28% en poids d'acide palmitique et 31% ou moins de 31%, 30,5% ou moins de 30,5%, 30% ou moins de 30%, 29,5% ou moins de 29,5% 29% ou moins de 29%, 28,5% ou moins de 28,5%, 28% ou moins de 28%, 27,5% ou moins de 27,5%, 27% ou moins de 27%, 26,5 % ou moins de 26,5%, 26% ou moins de 26%, 25,5% ou moins de 25,5%, 25% ou moins de 25% en poids d'acide stéarique.  Alternatively, the composition may comprise 28% or more than 28% by weight of palmitic acid and 31% or less of 31%, 30.5% or less of 30.5%, 30% or less of 30% , 29.5% or less of 29.5% 29% or less of 29%, 28.5% or less of 28.5%, 28% or less of 28%, 27.5% or less of 27.5 %, 27% or less of 27%, 26.5% or less of 26.5%, 26% or less of 26%, 25.5% or less of 25.5%, 25% or less of 25% in weight of stearic acid.
[0030] Ensuite, la composition peut comprendre 29% ou plus de 29% en poids d'acide palmitique et 30% ou moins de 30%, 29,5% moins de 29,5%, 29% ou moins de 29%, 28,5% ou moins de 28,5%, 28% ou moins de 28%, 27,5% ou moins de 27,5%, 27% ou moins de 27%, 26,5% ou moins de 26,5%, 26% ou moins de 26%, 26,5% ou moins de 25,5%, 25% ou moins de 25% en poids d'acide stéarique.  Then, the composition may comprise 29% or more than 29% by weight of palmitic acid and 30% or less of 30%, 29.5% less than 29.5%, 29% or less of 29%, 28.5% or less of 28.5%, 28% or less of 28%, 27.5% or less of 27.5%, 27% or less of 27%, 26.5% or less of 26.5 %, 26% or less than 26%, 26.5% or less than 25.5%, 25% or less than 25% by weight of stearic acid.
[0031] De plus, la composition peut comprendre 30% ou plus de 30% en poids d'acide palmitique et 29% ou moins de 29%, 28,5% ou moins de 28,5%, 28% ou moins de 28%, 27,5% ou moins de 27,5%, 27% ou moins de 27%, 26,5% ou moins de 26,5%, 26% ou moins de 26%, 25,5% ou moins de 25,5%, 25% ou moins de 25% en poids d'acide stéarique.  In addition, the composition may comprise 30% or more than 30% by weight of palmitic acid and 29% or less of 29%, 28.5% or less of 28.5%, 28% or less of 28 %, 27.5% or less of 27.5%, 27% or less of 27%, 26.5% or less of 26.5%, 26% or less of 26%, 25.5% or less of 25 , 5%, 25% or less than 25% by weight of stearic acid.
[0032] En outre, la composition peut comporter 31% plus de 31% en poids en acide palmitique et 27% ou moins de 27%, 26,5% ou moins de 26,5%, 26% ou moins de 26%, 25,5% ou moins de 25,5%, 25% ou moins de 25% en poids en acide stéarique.  In addition, the composition may comprise 31% more than 31% by weight of palmitic acid and 27% or less of 27%, 26.5% or less of 26.5%, 26% or less of 26%, 25.5% or less than 25.5%, 25% or less than 25% by weight of stearic acid.
[0033] Finalement, la composition peut comporter 32% ou plus de 32% en poids d'acide palmitique et 26% ou moins de 26%, 25,5% ou moins de 25,5 %, 25% ou moins de 25% en poids d'acide stéarique .  Finally, the composition may comprise 32% or more of 32% by weight of palmitic acid and 26% or less of 26%, 25.5% or less of 25.5%, 25% or less of 25% by weight of stearic acid.
[0034] Un autre aspect de l'invention concerne un procédé d'obtention d'un beurre de cacao, de préférence de la composition du beurre de cacao de l'invention, en particulier un ou plusieurs distillât (s) d'un beurre de cacao, qui est avantageusement obtenu par distillation moléculaire d'un beurre de cacao non transformé, mais raffiné ou partiellement raffiné, ce beurre de cacao non transformé mais raffiné présente une quantité d'Acides Gras Libres (AGL) ou Free Fatty Acids (FFA) , exprimé en % d'acide oléique inférieure à 1,75%, de préférence inférieure à 1,5%, voire inférieure à 1%, plus particulièrement comprise entre 1,3% et 1,5%, ces pourcentages étant calculés en poids par rapport au poids total du beurre de Cacao, ces taux pouvant être exprimé en mg de KOH nécessaires pour neutraliser l'acidité de lg de matière grasse (Indice Acide). Another aspect of the invention relates to a process for obtaining cocoa butter, preferably from the composition of the cocoa butter of the invention, in particular one or more distillate (s) of a butter cocoa, which is advantageously obtained by molecular distillation of a non-cocoa butter processed, but refined or partially refined, this unprocessed but refined cocoa butter has a quantity of Free Fatty Acids (FFA), expressed in% of oleic acid less than 1.75%, of preferably less than 1.5%, or even less than 1%, more particularly between 1.3% and 1.5%, these percentages being calculated by weight relative to the total weight of cocoa butter, these rates can be expressed as mg of KOH necessary to neutralize the acidity of 1 g of fat (Acid Index).
[0035] La correspondance entre les unités est la suivante : Un taux d'AGL (ou FFA) de 1% exprimé en acide oléique est égal à un indice d'acide de 1,99 mg de KOH par g de matière grasse  The correspondence between the units is as follows: A level of GLA (or FFA) of 1% expressed in oleic acid is equal to an acid number of 1.99 mg of KOH per g of fat
[0036] Le procédé de distillation moléculaire de l'invention, permet de générer à partir dudit beurre de cacao non transformé mais raffiné, un ou plusieurs distillât (s) (oléine) et un ou plusieurs résidu (s) (stéarine). The molecular distillation process of the invention makes it possible to generate, from said unprocessed but refined cocoa butter, one or more distillate (s) (olein) and one or more residue (s) (stearin).
[0037] Les étapes de distillation moléculaire peuvent être effectuées seules ou en combinaison avec une ou plusieurs étapes d'autres procédés de fractionnement réalisées avant ou après la ou les étape (s) de la distillation moléculaire.  The molecular distillation steps can be carried out alone or in combination with one or more steps of other fractionation processes performed before or after the step (s) of molecular distillation.
[0038] De préférence, la distillation moléculaire s'effectue par un traitement thermique à une température supérieure à 250 °C, plus particulièrement à une température comprise entre 260°C et 320°C et dans laquelle la distillation s'effectue par un refroidissement d'une température comprise entre 250°C et 320°C, jusqu'à une température inférieure à 50°C.  Preferably, the molecular distillation is carried out by a heat treatment at a temperature above 250 ° C, more particularly at a temperature between 260 ° C and 320 ° C and in which the distillation is carried out by cooling from a temperature between 250 ° C and 320 ° C, up to a temperature below 50 ° C.
[0039] Dans le procédé de l'invention, la distillation moléculaire s'effectue à une pression inférieure à 0.10 mbars, de préférence comprise entre 0.01 mbars et 0.005 mbars.  In the process of the invention, the molecular distillation is carried out at a pressure of less than 0.10 mbar, preferably between 0.01 mbar and 0.005 mbar.
[0040] Le procédé de l'invention peut aussi comporter les étapes supplémentaires de la préparation d'une composition alimentaire incluant du beurre de cacao, en particulier du chocolat, par l'addition des autres composants habituels pour la préparation du chocolat de type noir, au lait ou blanc, c'est- à-dire du sucre et éventuellement de la poudre de cacao et/ou un ingrédient laitier et/ou d'autres additifs, avant ou pendant les étapes de conchage et tempérage pour former cette composition alimentaire, de préférence du chocolat. The method of the invention may also include the additional steps of preparing a food composition including cocoa butter, in particular chocolate, by the addition of the other usual components for the preparation of dark type chocolate , milk or white, ie sugar and possibly cocoa powder and / or a dairy ingredient and / or other additives, before or during the conching and tempering steps to form this food composition, preferably chocolate.
[0041] On entend par « un beurre de cacao non transformé, mais raffiné » est, dans la présente invention, un beurre de cacao qui est extrait de la fève par un procédé physique, sans avoir reçu de traitement chimique comme une trans estérification. Cependant, ce « beurre de cacao non transformé ; mais raffiné » est aussi un beurre de cacao raffiné, partiellement ou complètement. Ce raffinage est un procédé entièrement physique et non chimique.  By "unprocessed but refined cocoa butter" is meant, in the present invention, cocoa butter which is extracted from the bean by a physical process, without having received any chemical treatment such as trans esterification. However, this "unprocessed cocoa butter; but refined ”is also refined cocoa butter, partially or completely. This refining is an entirely physical and non-chemical process.
[0042] Selon l'invention, « un beurre de cacao non transformé, mais raffiné », est extrait de fèves de cacao et peut comprendre de 20% à 26% en poids d'acide gras palmitique (de type C16:0), de 29% à 38% en poids d'acide gras stéarique (de type C18:0), de 29% à 38% en poids d'acide gras oléique (de type C18:l) et de 2% à 4% en poids d'acide gras linoléique (de type C18:2) et d'environ 1% en poids d'acide arachidique (de type de C20 : 0 ) .  According to the invention, “an unprocessed but refined cocoa butter” is extracted from cocoa beans and can comprise from 20% to 26% by weight of palmitic fatty acid (of type C16: 0), from 29% to 38% by weight of stearic fatty acid (type C18: 0), from 29% to 38% by weight of oleic fatty acid (type C18: 1) and from 2% to 4% by weight linoleic fatty acid (type C18: 2) and about 1% by weight of arachidic acid (type C20: 0).
[0043] Cependant, ces pourcentages peuvent varier en fonction de la provenance géographique des fèves de cacao : en Amérique du sud, le pourcentage en poids d'acide gras linoléique de type C18:2 est supérieur à 3% ; en Asie, le pourcentage en poids d'acide gras linoléique de type C18:2 est inférieur à 2,5% et en Afrique de l'ouest, le pourcentage en poids d'acide gras linoléique de type C18:2 est compris entre 2,5 % et 3%.  However, these percentages can vary depending on the geographic origin of the cocoa beans: in South America, the percentage by weight of linoleic fatty acid type C18: 2 is greater than 3%; in Asia, the percentage by weight of linoleic fatty acid type C18: 2 is less than 2.5% and in West Africa, the percentage by weight of linoleic fatty acid type C18: 2 is between 2 , 5% and 3%.
[0044] L'invention concerne aussi la composition du beurre de cacao, en particulier le distillât de beurre de cacao, de l'invention obtenu directement dudit procédé de fractionnement de l'invention et qui présente à une température égale ou inférieure à 20 °C, une dureté, de préférence exprimée en taux de solides, plus faible que celle du beurre de cacao non traité, mais raffiné, ainsi que la composition alimentaire ou cosmétique comprenant ledit distillât de beurre de cacao. L'autre fraction obtenue aussi par le procédé de l'invention est un rétentat qui présente avantageusement un profil en acides gras similaire au beurre de cacao raffiné, dont il est issu et peut être utilisé pour les mêmes applications que ce beurre de cacao raffiné. The invention also relates to the composition of cocoa butter, in particular the cocoa butter distillate, of the invention obtained directly from said fractionation process of the invention and which has a temperature equal to or less than 20 °. C, a hardness, preferably expressed in solids content, lower than that of untreated, but refined cocoa butter, as well as the food or cosmetic composition comprising said cocoa butter distillate. The other fraction also obtained by the process of the invention is a retentate which advantageously has a fatty acid profile similar to the refined cocoa butter, from which it is derived and can be used for the same applications as this refined cocoa butter.
[0045] Selon l'invention, la composition du beurre de cacao, de préférence le distillât de beurre de cacao, présente une modification significative du rapport entre la totalité des différents acides gras par rapport au beurre de cacao non transformé, mais raffiné qui est le produit naturel utilisé comme produit de départ dans le procédé de l'invention, en particulier un beurre de cacao dont le pourcentage en poids de l'acide gras palmitique (C16:0) augmente d'au moins 3%, de préférence d'au moins 5%, tandis que le pourcentage en poids de l'acide gras stéarique (C18:0) diminue d'au moins 3%, de préférence d'au moins 5%, par rapport au beurre de cacao non transformé, mais raffiné, ces pourcentage étant calculés en valeur absolue en poids sur la totalité des acides gras de la composition du beurre de cacao. According to the invention, the composition of cocoa butter, preferably cocoa butter distillate, has a significant change in the ratio between all of the different fatty acids compared to unprocessed but refined cocoa butter which is the natural product used as starting material in the process of the invention, in particular a cocoa butter whose percentage by weight of palmitic fatty acid (C16: 0) increases by at least 3%, preferably by at least 5%, while the percentage by weight of stearic fatty acid (C18: 0) decreases by at least 3%, preferably by at least 5%, compared to unprocessed but refined cocoa butter , these percentages being calculated in absolute value by weight over all of the fatty acids in the composition of cocoa butter.
[0046] La présente invention concerne aussi une composition alimentaire pour l'homme ou l'animal, comprenant ou incorporant la composition de beurre de cacao de l'invention, de préférence le distillât du procédé de l'invention. The present invention also relates to a food composition for humans or animals, comprising or incorporating the composition of cocoa butter of the invention, preferably the distillate of the process of the invention.
[0047] Dans la composition alimentaire de l'invention, le distillât de beurre de cacao remplace la matière grasse oléine de l'huile de palme ou d'autres matières grasses solides ou liquides, animales ou végétales, de préférence pour un pourcentage d'au moins 0,5%, de préférence égal ou supérieur à 5%, 10%, 15%, 20% ou 25% et moins de 100% de la quantité de matière grasse oléine.  In the food composition of the invention, the cocoa butter distillate replaces the olein fat from palm oil or other solid or liquid fats, animal or vegetable, preferably for a percentage of at least 0.5%, preferably equal to or greater than 5%, 10%, 15%, 20% or 25% and less than 100% of the amount of olein fat.
[0048] De préférence, la composition alimentaire est choisie parmi le groupe constitué par les pâtes à tartiner de type eau dans huile ou de type huile dans eau, en particulier des pâtes à tartiner sans huile de palme, y compris les pâtes à tartiner chocolatées, les glaces, les ganaches et chocolat de couverture, en particulier pour les produits congelés, les fourrages anhydres, les barres chocolatées ou les boissons chocolatées. Preferably, the food composition is chosen from the group consisting of water-in-oil or oil-in-water spreads, in particular spreads without palm oil, including chocolate spreads , ice cream, ganaches and couverture chocolate, in particular for frozen products, anhydrous fillings, chocolate bars or chocolate drinks.
[0049] La présente invention concerne aussi une composition cosmétique comprenant le distillât de beurre de cacao selon l'invention et un ou plusieurs principe (s) actif (s) cosmétique ( s ) . The present invention also relates to a cosmetic composition comprising the cocoa butter distillate according to the invention and one or more cosmetic active ingredient (s).
[0050] La présente invention sera décrite en détails dans les exemples ci-dessous en référence aux figures annexées présentées à titre d'illustrations non limitatives de l'invention.  The present invention will be described in detail in the examples below with reference to the accompanying figures presented by way of non-limiting illustrations of the invention.
Brève description des figures Brief description of the figures
[0051] La figure 1 représente de manière schématique les différentes étapes du procédé de l'invention. Figure 1 shows schematically the different steps of the method of the invention.
[0052] La figure 2 représente de manière schématique un exemple de colonne de distillation moléculaire.  Figure 2 schematically shows an example of a molecular distillation column.
[0053] La figure 3 représente le rendement de distillât d'un beurre de cacao traité par un fractionnement en fonction de la température d'évaporation.  Figure 3 shows the distillate yield of cocoa butter treated by fractionation as a function of the evaporation temperature.
[0054] La figure 4 représente le profil de fusion en RMN (taux de solides à différentes températures) de différentes fractions obtenues par le procédé de l'invention comparé à celui du beurre de cacao non traité.  FIG. 4 represents the NMR melting profile (level of solids at different temperatures) of different fractions obtained by the process of the invention compared to that of untreated cocoa butter.
[0055] Les figures 5 et 6 représentent respectivement le profil de fusion en RMN des fractions des distillats de beurre de cacao obtenues pour différentes températures d'évaporation à différentes températures dites de « tempérage » (à 20°C et 26°C pour la figure 4 et à 26°C pour la figure 5) .  FIGS. 5 and 6 respectively represent the NMR melting profile of the fractions of the cocoa butter distillates obtained for different evaporation temperatures at different temperatures called "tempering" (at 20 ° C and 26 ° C for the Figure 4 and at 26 ° C for Figure 5).
[0056] Les figures 7 et 8 représentent respectivement les profils de fusion en DSC des fractions de distillats et de résidus de beurre de cacao obtenues par le procédé de l'invention pour différentes températures d'évaporation. La figure 9 montre le profil en acides gras des différentes fractions des compositions de l'invention en fonction des températures appliquées . Description détaillée de l ' invention Figures 7 and 8 show respectively the DSC melting profiles of the fractions of distillates and cocoa butter residues obtained by the process of the invention for different evaporation temperatures. FIG. 9 shows the fatty acid profile of the different fractions of the compositions of the invention as a function of the temperatures applied. Detailed description of the invention
[0057] Le procédé selon l'invention est caractérisé par les étapes suivantes représentées schématiquement dans la figure 1 annexée :  The method according to the invention is characterized by the following steps shown schematically in the attached FIG. 1:
- On chauffe un beurre de cacao non transformé, de préférence raffiné ou partiellement raffiné, dont la proportion en acides gras libres (AGL ou FFA pour Free Fatty Acids) est inférieure à 1,75% en particulier inférieure à 1,5% ou proche de 1,3%, de manière à le mettre entièrement sous forme liquide et pour alimenter l'installation en continu ; le beurre de cacao est ensuite entraîné dans l'installation sous vide et est chauffé en indirect à l'aide d'un fluide thermique, jusqu'à une température suffisante et nécessaire, pour assurer une évaporation partielle de ses constituants ;  - An unprocessed cocoa butter, preferably refined or partially refined, is heated, the proportion of free fatty acids (AGL or FFA for Free Fatty Acids) is less than 1.75% in particular less than 1.5% or close 1.3%, so as to put it entirely in liquid form and to feed the installation continuously; the cocoa butter is then entrained in the vacuum installation and is heated indirectly using a thermal fluid, to a sufficient and necessary temperature, to ensure partial evaporation of its constituents;
- les vapeurs ainsi formées sont condensées sur le condenseur de l'installation qui est maintenu à une température inférieure à la température d'évaporation et également supérieure au point de fusion de la fraction collectée pour assurer son écoulement. Cette fraction obtenue est décrite comme étant le « distillât » ou « l'oléine »;  - The vapors thus formed are condensed on the condenser of the installation which is maintained at a temperature below the evaporation temperature and also above the melting point of the collected fraction to ensure its flow. This fraction obtained is described as “distillate” or “olein”;
- le beurre de cacao passé sur l ' évaporateur et qui ne s'est pas vaporisé, est refroidi à une température inférieure à la température d'évaporation, mais également supérieure au point de fusion de la fraction obtenue et décrite comme étant le « résidu » ou « rétentat » ou la « stéarine ».  - the cocoa butter passed over the evaporator and which has not vaporized, is cooled to a temperature below the evaporation temperature, but also above the melting point of the fraction obtained and described as being the "residue "Or" retentate "or" stearin ".
[0058] Le schéma représentant un type de colonne de distillation moléculaire non exclusif est présenté à la figure 2, ainsi que dans la brochure commerciale de la société VTA Verfahrenstechnische Anlagen GmbH & Co . KG, Bernrieder Str. 10 D-94559 Niederwinkling, Germany) .  The diagram representing a type of non-exclusive molecular distillation column is presented in FIG. 2, as well as in the commercial brochure of the company VTA Verfahrenstechnische Anlagen GmbH & Co. KG, Bernrieder Str. 10 D-94559 Niederwinkling, Germany).
[0059] Dans le schéma de la figure 2, on représente en 1, l'alimentation en matière grasse; en 2, l'obtention du distillât; en 3, l'obtention du résidu ; en 4, l'élément de chauffe ; en 5, l'élément de refroidissement et en 6, le dispositif créateur de vide. In the diagram of Figure 2, there is shown in 1, the fat supply; in 2, obtaining distillate; in 3, obtaining the residue; at 4, the heating element; in 5, the cooling element and in 6, the vacuum-creating device.
[0060] La distillation moléculaire du beurre de cacao permet d'obtenir deux fractions : le distillât ou « oléine » et le résidu ou « stéarine » dans des proportions variables en fonction des paramètres appliqués.  The molecular distillation of cocoa butter makes it possible to obtain two fractions: the distillate or "olein" and the residue or "stearin" in variable proportions depending on the parameters applied.
[0061] Le graphique de la figure 3 illustre l'influence de la température de l ' évaporateur sur le rendement du distillât et les graphiques des figures 4 à 6 présentent l'impact de la température d'évaporation sur la qualité des fractions obtenues (distillats et résidus) caractérisée par le profil de fusion.  The graph in FIG. 3 illustrates the influence of the temperature of the evaporator on the yield of the distillate and the graphs in FIGS. 4 to 6 show the impact of the evaporation temperature on the quality of the fractions obtained ( distillates and residues) characterized by the fusion profile.
[0062] Par conséquent, la particularité avantageuse du procédé de distillation moléculaire mise en œuvre est de permettre d'obtenir de manière inattendue des distillats très différents du beurre de cacao de départ tout en récupérant un ou plusieurs résidu (s) dont le comportement est très proche du beurre de cacao non traité. Therefore, the advantageous feature of the molecular distillation process implemented is to allow unexpectedly obtain very different distillates of the starting cocoa butter while recovering one or more residue (s) whose behavior is very close to untreated cocoa butter.
[0063] En effet, les distillats obtenus par le procédé de l'invention présentent de manière avantageuse et inattendue une texture moins dure que celle du beurre de cacao non traité, avec une courbe de fusion moins raide que le beurre de cacao, car le distillât obtenu à 260°C présente plus de solides à 25°C / 30°C et moins de solides à 20°C et en dessous.  Indeed, the distillates obtained by the process of the invention advantageously and unexpectedly have a less hard texture than that of untreated cocoa butter, with a less steep melting curve than cocoa butter, because the distillate obtained at 260 ° C has more solids at 25 ° C / 30 ° C and less solids at 20 ° C and below.
[0064] Par conséquent, ce distillât est donc un produit plus thermo-tolérant . Les résidus obtenus présentent de manière inattendue une texture très proche de celle du beurre de cacao non traité, voire légèrement plus solide et peuvent donc s'utiliser dans les mêmes conditions que ce beurre de cacao non traité .  Consequently, this distillate is therefore a more thermo-tolerant product. The residues obtained unexpectedly have a texture very close to that of untreated cocoa butter, or even slightly more solid and can therefore be used under the same conditions as this untreated cocoa butter.
[0065] Ainsi les deux fractions obtenues sont chacune indépendamment valorisables et applicables dans de multiples domaines techniques alimentaires ou non alimentaires, en particulier en cosmétique. [0066] Les courbes RMN ont également été réalisées après tempérage des produits. L'opération dite « de tempérage » est très importante pour le beurre de cacao, car elle va permettre d'obtenir une cristallisation stable et ordonnée de la matière grasse. Communément, le beurre de cacao et les fractions « solides » sont tempérés à 26°C, alors que les fractions plus « liquides » sont tempérées à 20 °C. Thus the two fractions obtained are each independently recoverable and applicable in multiple technical fields of food or non-food, in particular in cosmetics. NMR curves were also carried out after tempering of the products. The so-called “tempering” operation is very important for cocoa butter, because it will make it possible to obtain a stable and orderly crystallization of the fat. Commonly, cocoa butter and "solid" fractions are tempered at 26 ° C, while more "liquid" fractions are tempered at 20 ° C.
[0067] Les fractions obtenues ont également été caractérisées selon d'autres méthodes d'analyse, telles que la calorimétrie différentielle à balayage ou DSC comme présenté dans les figures 7 et 8 (avec et sans tempérage) et exprimé en % de liquide obtenu par calcul des rapports des surfaces (enthalpie) .  The fractions obtained were also characterized according to other methods of analysis, such as differential scanning calorimetry or DSC as presented in Figures 7 and 8 (with and without tempering) and expressed as% of liquid obtained by calculation of surface ratios (enthalpy).
Le graphique de la figure 9 présente la composition typique en acides gras des différentes fractions obtenues en faisant varier une seule variable clé du procédé de l'invention : la température d' évaporation .  The graph in FIG. 9 shows the typical fatty acid composition of the different fractions obtained by varying a single key variable of the process of the invention: the evaporation temperature.
Exemple 1 : Mesure de DSC avec tempérage : Example 1: DSC measurement with tempering:
[0068] Remplir une capsule de matière grasse préalablement fondue et mettre l'échantillon 10 minutes à 60°C. Mettre ensuite l'échantillon 1 heure 30 à 0°C avant de mettre l'échantillon 40 heures à la température souhaitée (20°C, 26°C, ...) .  Fill a capsule with previously melted fat and put the sample for 10 minutes at 60 ° C. Then put the sample 1 hour 30 at 0 ° C before putting the sample 40 hours at the desired temperature (20 ° C, 26 ° C, ...).
[0069] Mesure de DSC méthode AOCS :  DSC AOCS method measurement:
o AOCS Cj 1-94 : méthode officielle (= 86 minutes) :  o AOCS Cj 1-94: official method (= 86 minutes):
o 20 à 80°C ( 15 °C/minute)  o 20 to 80 ° C (15 ° C / minute)
o 80°C pendant 10 minutes  o 80 ° C for 10 minutes
o 80°C à -60°C (-10 °C/minutes)  o 80 ° C to -60 ° C (-10 ° C / minutes)
o -60°C pendant 30 minutes  o -60 ° C for 30 minutes
O -60°C à 80°C (5°C/minutes) Exemple 2 : Mesure de RMN avec tempérage : O -60 ° C to 80 ° C (5 ° C / minutes) Example 2: NMR measurement with tempering:
[0070]  [0070]
Exemple 3 : mesure de RMN sans tempérage : (dite méthode rapide) Example 3: NMR measurement without tempering: (called rapid method)
[0071] Cette méthode est basée sur l'utilisation du matériel suivant : This method is based on the use of the following equipment:
Un appareil pour Résonance Magnétique Nucléaire MINISPEC MQ 20  A device for nuclear magnetic resonance MINISPEC MQ 20
· Des tubes en PYREX de 10 mm de diamètre ;  · PYREX tubes 10 mm in diameter;
• Trois standards de calibration avec le tube 1 (0%), le tube • Three calibration standards with tube 1 (0%), the tube
2 (30,2%) et le tube 3 (73,8%) ; 2 (30.2%) and tube 3 (73.8%);
• Quatre cryostats: Julabo aux températures de 0°C, 5°C, • Four cryostats: Julabo at temperatures of 0 ° C, 5 ° C,
18 °C, 30 °C . 18 ° C, 30 ° C.
[0072] L' analyse de l'échantillon s'effectue par les étapes suivantes : • Chauffer l'échantillon au « bain marie », à l'étuve ou par un dispositif de chauffe par micro-ondes, pour qu'il soit totalement liquide ; The analysis of the sample is carried out by the following steps: • Heat the sample in a “bain marie”, in an oven or with a microwave heating device, so that it is completely liquid;
• Introduire l'échantillon testé à l'aide d'une seringue de 5 ml dans le tube Pyrex jusqu'à mi-hauteur;  • Introduce the test sample using a 5 ml syringe into the Pyrex tube to mid-height;
• Placer le tube dans le rayonnage chauffant pendant 10 minutes ;  • Place the tube in the heated rack for 10 minutes;
• Sortir le tube du rayonnage, le placer dans le vase contenant l'azote liquide pendant 1 minute;  • Take the tube out of the rack, place it in the vase containing liquid nitrogen for 1 minute;
• Sortir le tube du vase et l'insérer dans le rayonnage du bain-marie approprié (0, 5, 18, 30°C) pendant 7 minutes ; • Take the tube out of the vase and insert it into the rack of the appropriate water bath (0, 5, 18, 30 ° C) for 7 minutes;
• Sortir le tube du bain-marie et l'introduire dans l'appareil de mesure; • Take the tube out of the water bath and introduce it into the measuring device;
• Le résultat lu est exprimé en % de solide dans la matière grasse. Le résultat mesuré par l'appareil (valeur = x) doit être calculé selon la formule suivante : RMN lecture Corman = SI (x<32 ,5; x*0, 941358025 ; 30, 5+ (x-32, 4) *0, 956834532)  • The result read is expressed in% of solid in fat. The result measured by the device (value = x) must be calculated according to the following formula: NMR reading Corman = SI (x <32, 5; x * 0, 941358025; 30, 5+ (x-32, 4) * 0, 956834532)
[0073] Cette méthode est différente de la méthode ISO connue de l'homme de l'art pour ce type de mesure par les éléments suivants :  This method is different from the ISO method known to those skilled in the art for this type of measurement by the following elements:
• Un refroidissement plus rapide de l'échantillon dans l'azote liquide (ISO = 60 min. à 0°C);  • Faster cooling of the sample in liquid nitrogen (ISO = 60 min. At 0 ° C);
• Un temps d'analyse plus réduit (ISO = 30 minutes à la température appropriée)  • Reduced analysis time (ISO = 30 minutes at the appropriate temperature)
Exemple 4 : Analyse du profil en acides gras Example 4 Analysis of the fatty acid profile
[0074] Détermination de la composition des esters méthyliques d'acides gras de la matière grasse par chromatographie en phase gazeuse (CPG) sur colonne capillaire. Determination of the composition of fatty acid methyl esters of fatty matter by gas chromatography (GC) on a capillary column.
[0075] Matériel : Chromatographe équipé d'une colonne capillaire à polarité intermédiaire, un détecteur FID, un ordinateur avec logiciel d'intégration. [0076] Principe de la méthode : Le corps gras est estérifié en présence de méthanol. Les esters méthyliques d'acides gras sont séparés sur une colonne à polarité intermédiaire et sont élevés en fonction de leur poids moléculaire. La surface correspondant à chacun d'eux est calculée et rapportée à la surface totale des différents acides gras pour obtenir un pourcentage . Equipment: Chromatograph equipped with a capillary column with intermediate polarity, an FID detector, a computer with integration software. Principle of the method: The fatty substance is esterified in the presence of methanol. The fatty acid methyl esters are separated on an intermediate polarity column and are raised according to their molecular weight. The area corresponding to each of them is calculated and related to the total area of the different fatty acids to obtain a percentage.

Claims

REVENDICATIONS
1. Composition de beurre de cacao comprenant un pourcentage en poids en acide gras palmitique (C16:0) supérieur ou égal à 27%, calculé par rapport au pourcentage total en poids des acides gras de la composition du beurre de cacao. 1. Cocoa butter composition comprising a percentage by weight of palmitic fatty acid (C16: 0) greater than or equal to 27%, calculated relative to the total percentage by weight of fatty acids in the composition of cocoa butter.
2. La composition selon la revendication 1, comprenant un pourcentage en poids d'acide gras palmitique (C16:0) supérieur ou égal à 28%, de préférence supérieur à 28,5%, 29%, 29,5%, 30 %, 30,5 %, 31%, 31,5%, 32%, 32,5% ou 33%, calculé par rapport au pourcentage total en poids des acides gras de la composition de beurre de cacao . 2. The composition according to claim 1, comprising a percentage by weight of palmitic fatty acid (C16: 0) greater than or equal to 28%, preferably greater than 28.5%, 29%, 29.5%, 30% , 30.5%, 31%, 31.5%, 32%, 32.5% or 33%, calculated with reference to the total percentage by weight of the fatty acids in the cocoa butter composition.
3. La composition selon la revendication 1 ou 2, comprenant un pourcentage en poids en acide gras stéarique (C18:0) inférieur ou égal à 32%, calculé par rapport au pourcentage total en poids des acides gras de la composition du beurre de cacao. 3. The composition according to claim 1 or 2, comprising a percentage by weight of stearic fatty acid (C18: 0) less than or equal to 32%, calculated relative to the total percentage by weight of fatty acids of the composition of cocoa butter .
4. La composition selon la revendication 3, comprenant un pourcentage en poids en acide gras stéarique (C18:0) inférieur à 31%, de préférence inférieur ou égal à 29,5%, 29%, 28,5%, 28%, 27,5%, 27%, 26,5%, 26%, 25,5%, ou 25%, calculé par rapport au pourcentage total en poids des acides gras de la composition du beurre de cacao . 4. The composition according to claim 3, comprising a percentage by weight of stearic fatty acid (C18: 0) less than 31%, preferably less than or equal to 29.5%, 29%, 28.5%, 28%, 27.5%, 27%, 26.5%, 26%, 25.5%, or 25%, calculated relative to the total percentage by weight of fatty acids in the composition of cocoa butter.
5. La composition selon l'une quelconque des revendications précédentes, comprenant entre 27% et 32% en poids d'acide palmitique (C16:0) et entre 32% et 25% en poids d'acide stéarique (Cl 8 : 0 ) . 5. The composition according to any one of the preceding claims, comprising between 27% and 32% by weight of palmitic acid (C16: 0) and between 32% and 25% by weight of stearic acid (Cl 8: 0) .
6. La composition selon la revendication 5, comprenant 29% en poids d'acide palmitique (C16:0) et 25% en poids d'acide stéarique (C18:0). 6. The composition according to claim 5, comprising 29% by weight of palmitic acid (C16: 0) and 25% by weight of stearic acid (C18: 0).
7. La composition selon la revendication 5, comprenant 27% en poids d'acide palmitique (C16:0) et 30% en poids d'acide stéarique (C18:0). 7. The composition according to claim 5, comprising 27% by weight of palmitic acid (C16: 0) and 30% by weight of stearic acid (C18: 0).
8. Un procédé de fractionnement d'un beurre de cacao raffiné en un ou plusieurs distillât (s) et un ou plusieurs résidu (s), par une ou plusieurs étapes de distillation moléculaire du beurre de cacao raffiné. 8. A process for fractionating refined cocoa butter into one or more distillate (s) and one or more residue (s), by one or more stages of molecular distillation of the refined cocoa butter.
9. Le procédé selon la revendication 8, dans lequel le (s) distillât (s) présente (nt) la composition du beurre de cacao selon l'une quelconque des revendications précédentes 1 à 7. 9. The method according to claim 8, in which the distillate (s) has (s) the composition of the cocoa butter according to any one of the preceding claims 1 to 7.
10. Le procédé selon la revendication 8 ou la revendication 9, combiné avec une ou plusieurs étape (s) d'un autre procédé de séparation par fractionnement. 10. The method according to claim 8 or claim 9, combined with one or more step (s) of another separation separation method.
11. Le procédé selon l'une quelconque des revendications précédentes 8 à 10, dans lequel la distillation moléculaire s'effectue par un traitement thermique à une température supérieure à 250°C. 11. The process according to any one of the preceding claims 8 to 10, in which the molecular distillation is carried out by a heat treatment at a temperature above 250 ° C.
12. Le procédé selon la revendication 11, dans lequel la distillation s'effectue par un traitement thermique à une température comprise entre 260°C et 320°C. 12. The process according to claim 11, wherein the distillation is carried out by a heat treatment at a temperature between 260 ° C and 320 ° C.
13. Le procédé selon l'une quelconque des revendications précédentes 8 à 12, dans lequel la distillation s'effectue par un refroidissement d'une température comprise entre 250°C et 320°C à une température inférieure à 50°C. 13. The process according to any one of the preceding claims 8 to 12, in which the distillation is carried out by cooling from a temperature between 250 ° C and 320 ° C to a temperature below 50 ° C.
14. Le procédé selon l'une quelconque des revendications précédentes 8 à 13, dans lequel la distillation s'effectue à une pression inférieure à 0.10 mbars, de préférence comprise entre 0.01 mbars et 0.005 mbars. 14. The process according to any one of the preceding claims 8 to 13, in which the distillation is carried out at a pressure of less than 0.10 mbar, preferably between 0.01 mbar and 0.005 mbar.
15. Le procédé selon l'une quelconque des revendications précédentes 8 à 14, caractérisé en ce que distillât de beurre de cacao est additionné de sucre et éventuellement de poudre de cacao et/ou d'un ingrédient laitier, avant d'être éventuellement soumis à des étapes de conchage et de tempérage pour former du chocolat . 15. The method according to any one of the preceding claims 8 to 14, characterized in that cocoa butter distillate is added with sugar and optionally cocoa powder and / or a dairy ingredient, before being optionally subjected at conching and tempering stages to form chocolate.
16. Distillât de beurre de cacao obtenu du procédé de fractionnement selon l'une quelconque des revendications précédentes 8 à 14, présentant à une température égale ou inférieure à 20°C, une dureté, exprimée en taux de solides, plus faible que celle du beurre de cacao raffiné. 16. Cocoa butter distillate obtained from the fractionation process according to any one of the preceding claims 8 to 14, having at a temperature equal to or less than 20 ° C, a hardness, expressed in solids content, lower than that of refined cocoa butter.
17. Composition alimentaire comprenant le beurre de cacao selon l'une quelconque des revendications précédentes 1 à 7 ou le distillât de beurre de cacao selon la revendication 16. 17. Food composition comprising cocoa butter according to any one of the preceding claims 1 to 7 or the cocoa butter distillate according to claim 16.
18. La composition selon la revendication 18, dans laquelle le beurre de cacao ou le distillât de beurre de cacao remplace la matière grasse oléine de l'huile de palme ou d'autres matières grasses d'origine végétale ou animale solides ou liquides, traitées ou non pour en modifier la composition et la texture pour un pourcentage d'au moins 0.5%, de préférence pour un pourcentage minimal égal à ou supérieur à 5%, 10%, 15%, 20%, 25% et au maximum 100% de la quantité de la matière grasse oléine. 18. The composition as claimed in claim 18, in which the cocoa butter or the cocoa butter distillate replaces the olein fat of palm oil or other fats of vegetable or animal origin, solid or liquid, treated or not to modify the composition and texture for a percentage of at least 0.5%, preferably for a minimum percentage equal to or greater than 5%, 10%, 15%, 20%, 25% and at most 100% of the amount of olein fat.
19. La composition alimentaire selon la revendication 17 ou 18, choisie parmi le groupe constitué par les pâtes à tartiner de type eau dans huile ou de type huile dans eau, en particulier des pâtes à tartiner sans huile de palme, y compris les pâtes à tartiner chocolatées, les glaces, les ganaches et chocolat de couverture, en particulier pour les produits congelés, les fourrages anhydres, les barres chocolatées ou les boissons chocolatées . 19. The food composition according to claim 17 or 18, chosen from the group consisting of water-in-oil or oil-in-water spreads, in particular spreads without palm oil, including chocolate spreads, ice creams, ganaches and couverture chocolate, in particular for frozen products, anhydrous fillings, chocolate bars or chocolate drinks.
20. Composition cosmétique comprenant le beurre de cacao selon l'une quelconque des revendications précédentes 1 à 7 ou le distillât de beurre de cacao selon la revendication 16 et un ou plusieurs principe (s) actif (s) cosmétique ( s ) . 20. Cosmetic composition comprising cocoa butter according to any one of the preceding claims 1 to 7 or the cocoa butter distillate according to claim 16 and one or more cosmetic active ingredient (s).
EP19737748.4A 2018-07-11 2019-07-11 Cocoa butter composition, and process for obtaining same Pending EP3820979A1 (en)

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JP3502158B2 (en) * 1994-07-21 2004-03-02 旭電化工業株式会社 Method for fractionating cocoa butter and chocolate containing fractionated fat obtained by the method
FR2810242B1 (en) * 2000-06-16 2003-01-17 Nuxe Lab COSMETIC AND / OR DERMATOLOGICAL COMPOSITION BASED ON COCOA EXTRACTS
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US20090007218A1 (en) 2007-06-30 2009-01-01 Hubbard Scott M Switched-Based Network Security
WO2010149323A2 (en) 2009-06-26 2010-12-29 Cargill Incorporated Soft cocoa butter compositions
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