GB925805A - Improvements in or relating to cocoa butter substitutes - Google Patents

Abstract

A fat composition suitable for replacing at least part of the cocoa-butter in confectionery containing cocoa-butter, is composed of a mixture of (a) palm oil or a fraction thereof of iodine value at least 25 and dilatation (isothermal melting expansion in p cubic millimetres, measured as described) not greater than 600 at 35 DEG C. and (b) a shea butter fraction of iodine value not greater than 80 and dilatation not less than 1900 at 20 DEG C. and not less than 1500 at 35 DEG C. The composition, in which (a) may amount to 25-80% by weight but is preferably 35-50% when employing whole palm oil, should have a dilatation not less than 1700 at 20 DEG C. and not greater than 200 at 35 DEG C. The preferred palm oil fraction differs from whole palm oil by the absence of low melting and high melting fractions amounting respectively to 40-60% and 5-15% of the whole palm oil, has an iodine value of 30 to 43 and a dilatation not less than 1700 of 20 DEG C. and not greater than 300 at 35 DEG C.: the preferred shea butter fraction, which differs from whole shea butter by the absence of a lower melting fraction amounting to 40-70% of the whole of the shea butter and by the absence of a fraction amounting to 2-5% rich in unsaponifiable matter, is of dilatation between 2200 and 2800 at 20 DEG C. and between 2000 and 2750 at 35 DEG C. Certain examples are concerned with the preparation of shea butter fractions by treating shea butter with a volatile liquid which is a solvent for the glycerides but a non-solvent for at least part of the unsaponifiable material (specified are acetone containing less than 2% of water, and dry isopropanol), separating solid unsaponifiable material at a temperature at which substantially all the glycerides remain in solution and recovering by crystallization from solution a solid fraction, which is mixed with the palm oil or palm oil fraction; unrefined shea butter may be so treated, refining being effected after recovery from the solvent. In one example, one part of crude shea butter of iodine value 65,7, saponification value 181,1 and containing 6% of unsaponifiable material, was mixed with three parts of acetone, the mixture was brought to a temperature of 26 DEG C. and then filtered; thereby a solid fraction A containing 65% of unsaponifiable material was removed. The filtrate was cooled to 0 DEG C. and a second solid fraction B was removed by filtration and washed with acetone at 0 DEG C.; this fraction was of iodine value 35,7 and contained 1,2% of unsaponifiable material. 20g. of fraction B was mixed with 3,19g. of fraction A to give a mixture C containing 10% of unsaponifiable material. Specification 827,172 is referred to.ALSO:A fat composition suitable for replacing at least part of the cocoa-butter in chocolate and other kinds of confectionery containing cocoa-butter, is composed of a mixture of (a) palm oil or a fraction thereof of iodine value at least 25 and dilatation (isothermal melting expansion in cubic millimetres, measured as described) not greater than 600 at 35 DEG C., and (b) a shea butter fraction of iodine value not greater than 80 and dilatation not less than 1900 at 20 DEG C. and not less than 1500 at 35 DEG C. The composition, in which (a) may amount to 25-80% by weight but is preferably 35-50% when employing whole palm oil, should have a dilatation not less than 1700 at 20 DEG C. and not greater than 200 at 35 DEG C. The preferred palm oil fraction differs from whole palm oil by the absence of low-melting and high-melting fractions amounting respectively to 40-60% and 5-15% of the whole palm oil, has an iodine value of 30 to 43 and a dilatation not less than 1700 at 20 DEG C. and not greater than 300 at 35 DEG C.; the preferred shea butter fraction, which differs from whole shea butter by the absence of a lower melting fraction amounting to 40-70% of the whole of the shea butter and by the absence of a fraction amounting to 2-5% rich in unsaponifiable matter, is of dilatation between 2200 and 2800 at 20 DEG C. and between 2000 and 2750 at 35 DEG C. Certain examples are concerned with the preparation of shea butter fractions by treating shea butter with a volatile liquid which is a solvent for the glycerides but a non-solvent for at least part of the unsaponifiable material (specified are acetone containing less than 2% of water, dry isopropanol), separating solid unsaponifiable material at a temperature at which substantially all the glycerides remain in solution and recovering by crystallization from solution a solid fraction which is mixed with the palm oil or palm oil fraction; unrefined shea butter may be so treated, refining being effected after recovery from the solvent. In one example, one part of crude shea butter of iodine value 65.7, saponification value 181.1 and containing 6% of unsaponifiable material, was mixed with three parts of acetone, the mixture was brought to a temperature of 26 DEG C. and then filtered; thereby a solid fraction A containing 65% of unsaponifiable material was removed. The filtrate was cooled to 0 DEG C. and a second solid fraction B was removed by filtration and washed with acetone at 0 DEG C.; this fraction was of iodine value 35.7 and contained 1.2% of unsaponifiable material. 20g of fraction B was mixed with 3.19g of fraction A to give a mixture C containing 10% of unsaponfiable material. Plain chocolates were made from a mixture consisting of a blend according to the invention of 23g of mixture C with 42.9g. of a palm oil fraction of iodine value 34.5, with 200 g. ground cocoa mass (containing 56% cocoa butter) and 200g. sugar. In a further example, dried full cream whole milk powder was included for the production of milk chocolates. Specification 827,172 is referred to.