GB841317A - 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
GB841317A
GB841317A GB3108955A GB3108955A GB841317A GB 841317 A GB841317 A GB 841317A GB 3108955 A GB3108955 A GB 3108955A GB 3108955 A GB3108955 A GB 3108955A GB 841317 A GB841317 A GB 841317A
Authority
GB
United Kingdom
Prior art keywords
fraction
tallow
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
GB3108955A
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 GB3108955A priority Critical patent/GB841317A/en
Publication of GB841317A publication Critical patent/GB841317A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—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
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Landscapes

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

Abstract

A cocoa butter substitute comprises a mixture of cocoa butter and a fraction obtained by fractional crystallization of beef or mutton tallow from a solvent, this latter fraction having an iodine value of 28-40, preferably 28-35, a softening point of 30-45 DEG C., preferably not higher than 40 DEG C., and a dilatation at 20 DEG C. of not less than 1200, preferably not less than 1500; details are given of methods whereby both the softening point and the dilatation may be determined. The tallow fraction is suitably obtained by fractionally crystallizing mutton or beef tallow from anhydrous acetone to remove at least 35%, usually up to 55% (by weight of the tallow), of the lowest melting glyceride fraction. Up to 30% (by weight of the tallow) of the highest melting glyceride fraction is also usually removed. The lowest melting glyceride fraction is removed from the tallow as a solution in insufficient solvent to dissolve all the tallow at reduced temperatures, leaving the remaining tallow 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 thereafter being 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 lard fraction prepared as described in Specification 841,316, when used in making chocolate.ALSO:Chocolate or confectionery contains as a cocoa butter substitute a beef or mutton tallow fraction having an iodine value of 28-40, preferably 28-35, a softening point of 30-45 DEG C. preferably not higher than 40 DEG C., and a dilatation of 20 DEG C. of not less than 1200, preferably not less than 1500; details are given of methods whereby both the softening point and the dilatation may be determined. The tallow fraction is suitably obtained by a fractionally crystallizing mutton or beef tallow from a solvent, such as anhydrous acetone, to remove at least 35%, usually up to 55%, (by weight of the tallow), of the lowest melting glyceride fraction. Up to 30% (by weight of the tallow) of the highest melting glyceride fraction is also usually removed. The lowest melting glyceride fraction is removed from the tallow as a solution in insufficient solvent to dissolve all the tallow at reduced temperatures, leaving the remaining tallow 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 thereafter being 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 tallow 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 lard fraction prepared as described in Specification 841,316, together with cocoa powder and sugar.
GB3108955A 1955-10-31 1955-10-31 Improvements in or relating to cocoa-butter substitutes and their use in chocolate and confectionery Expired GB841317A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3108955A GB841317A (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
GB3108955A GB841317A (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
GB841317A true GB841317A (en) 1960-07-13

Family

ID=10317793

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3108955A Expired GB841317A (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) GB841317A (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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