GB841316A - Improvements in or relating to cocoa-butter substitutes and their use in chocolate and confectionery - Google Patents

Improvements in or relating to cocoa-butter substitutes and their use in chocolate and confectionery

Info

Publication number
GB841316A
GB841316A GB3108855A GB3108855A GB841316A GB 841316 A GB841316 A GB 841316A GB 3108855 A GB3108855 A GB 3108855A GB 3108855 A GB3108855 A GB 3108855A GB 841316 A GB841316 A GB 841316A
Authority
GB
United Kingdom
Prior art keywords
fraction
lard
cocoa butter
solvent
dilatation
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.)
Expired
Application number
GB3108855A
Inventor
Antony Crossley
Stanley Paul
Hermann Pardun
Cornelis Johannes Soeters
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.)
Unilever PLC
Original Assignee
Unilever PLC
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 Unilever PLC filed Critical Unilever PLC
Priority to GB3108855A priority Critical patent/GB841316A/en
Publication of GB841316A publication Critical patent/GB841316A/en
Expired 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
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0008—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Analytical Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

A cocoa butter substitute comprises a mixture of cocoa butter and a fraction obtained by fractional crystallization of lard from a solvent, this latter fraction having an iodine value of 25-40, preferably 30-40, a softeining point of 35-45 DEG C., and a dilatation at 20 DEG C. of at least 1200 and preferably not less than 2000; details are given of methods whereby both the softening point and the dilatation may be determined. The lard fraction is suitably obtained by fractionally crystallizing lard from anhydrous acetone to remove at least 60% and up to 80% (by weight of the lard) of the lowest melting glyceride fraction. Up to 5% (by weight of the lard) of the highest melting glyceride fraction is also usually removed. The lowest melting glyceride fraction is removed from the lard as a solution in insufficient solvent to dissolve all the lard at reduced temperatures, leaving the remaining lard glycerides as a solid. The highest melting fraction is then removed in a similar manner except that the required cocoa butter substitute fraction this time is the portion that is dissolved, the solvent being thereafter removed to recover the fat. Detailed directions are given as to the manner in which the fractional crystallization may be performed. If desired, solvents other than acetone, such as ether or light petroleum, may be used in the fractional crystallization. The cocoa butter substitute may be mixed with a palm oil fraction prepared as described in Specification 827,172, and/or with a mutton or beef tallow fraction prepared as described in Specification 841,317, when used in making chocolate.ALSO:Chocolate or confectionery contains, as a cocoa butter substitute, a lard fraction having an iodine value of 25-40, preferably 30-40, a softening point of 35-45 DEG C., and a dilatation at 20 DEG C. of at least 1200 and preferably not less than 2000; details are given of methods whereby both the softening point and the dilatation may be determined. The lard fraction is suitably obtained by fractionally crystallizing lard from a solvent, such as anhydrous acetone, to remove at least 60% and up to 80% (by weight of the lard) of the lowest melting glyceride fraction. Up to 5% (by weight of the lard) of the highest melting glyceride fraction is also usually removed. The lowest melting glyceride fraction is removed from the lard as a solution in insufficient solvent to dissolve all the lard at reduced temperatures, leaving the remaining lard glycerides as a solid. The highest melting fraction is then removed in a similar manner except that the required cocoa butter substitute fraction this time is the portion that is dissolved, the solvent being thereafter removed to recover the fat. If desired, solvents other than acetone, such as ether or light petroleum, may be used in the fractional crystallization. The lard fraction may be incorporated in chocolate in conjunction with cocoa butter, with a palm oil fraction prepared as described in Specification 827,172 and/or with a mutton or beef tallow fraction prepared as described in Specification 841,317 together with cocoa powder and sugar.
GB3108855A 1955-10-31 1955-10-31 Improvements in or relating to cocoa-butter substitutes and their use in chocolate and confectionery Expired GB841316A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3108855A GB841316A (en) 1955-10-31 1955-10-31 Improvements in or relating to cocoa-butter substitutes and their use in chocolate and confectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3108855A GB841316A (en) 1955-10-31 1955-10-31 Improvements in or relating to cocoa-butter substitutes and their use in chocolate and confectionery

Publications (1)

Publication Number Publication Date
GB841316A true GB841316A (en) 1960-07-13

Family

ID=10317773

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3108855A Expired GB841316A (en) 1955-10-31 1955-10-31 Improvements in or relating to cocoa-butter substitutes and their use in chocolate and confectionery

Country Status (1)

Country Link
GB (1) GB841316A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5405639A (en) * 1991-11-26 1995-04-11 Van Den Bergh Foods Co., Division Of Conopco, Inc. Non-tempering confectionary fat

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5405639A (en) * 1991-11-26 1995-04-11 Van Den Bergh Foods Co., Division Of Conopco, Inc. Non-tempering confectionary fat

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