GB953451A - Process for the preparation of cocoa butter substitutes as well as for the preparation of chocolate containing such substitutes - Google Patents

Process for the preparation of cocoa butter substitutes as well as for the preparation of chocolate containing such substitutes

Info

Publication number
GB953451A
GB953451A GB1665760A GB1665760A GB953451A GB 953451 A GB953451 A GB 953451A GB 1665760 A GB1665760 A GB 1665760A GB 1665760 A GB1665760 A GB 1665760A GB 953451 A GB953451 A GB 953451A
Authority
GB
United Kingdom
Prior art keywords
fat
cocoa butter
substitute
cocoa
extracting
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
GB1665760A
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.)
Twincon NV
Original Assignee
Twincon NV
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 Twincon NV filed Critical Twincon NV
Publication of GB953451A publication Critical patent/GB953451A/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
    • 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
    • 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
    • C11B7/0025—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 in solvents containing oxygen in their molecule
    • 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)
  • Chemical Kinetics & Catalysis (AREA)
  • Analytical Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Fats And Perfumes (AREA)
  • Confectionery (AREA)

Abstract

Cocoa butter substitutes are obtained from fats containing mono-unsaturated di-saturated triglycerides of palmitic and/or stearic acid and oleic acid, e.g. Shea butter, Borneo tallow, seed fat of Pentadesma butyracea, tallow and lard, but especially palm oil, by extracting the fat in a solid or semi-solid state in one or more stages at -5 DEG to 10 DEG C. with a total of 2-20 c.c. acetone per g. fat to remove a low melting fraction, and then extracting the residue in one or more stages at 10-35 DEG C. with a total of 1-15 c.c. acetone per g. fat originally taken to obtain the fat in the form of an extract, the acetone being subsequently removed. It is preferred that the extractions be carried out by countercurrent extraction in two or more operations at successively increasing temperatures, suitably with the fat supported on a horizontally moving filter. If desired, the fat may be mixed with a carrier such as kieselguhr or sand or crystallized on to Raschig rings. The product may be used in the preparation of chocolate (see Division A3). Specifications 827,172, 841,316, 841,317, 953,452, 953,453 and U.S.A. Specification 2,678,937 are referred to.ALSO:Chocolates are prepared from (a) 182g. cocoa liquor (56% cocoa butter), 180g. sugar and 38g. cocoa butter substitute (b) 112g. cocoa powder (11% cocoa butter), 225g. sugar, 75g. cocoa butter and 87g. cocoa butter substitute (c) 112g. cocoa powder (11% cocoa butter), 225g. sugar and 163g. cocoa butter substitute, the substitute used being obtained from fats containing mono-unsaturated di-saturated triglycerides of palmitic and/or stearic acid and oleic acid, e.g. palm oil, by extracting the fat in a solid or semi-solid state in one or more stages at -5 to 10 DEG C. with a total of 2-20 ml. acetone per g. fat to remove a low melting fraction, and then extracting the residue in one or more stages at 10-35 DEG C. with a total of 1-15 ml. acetone per g. fat originally taken to obtain the substitute in the form of an extract (see Division C5). Specifications 827,172, 841,316, 841,317, 953,452, 953,453 and U.S.A. Specification 2,678,937 are referred to.
GB1665760A 1959-05-13 1960-05-11 Process for the preparation of cocoa butter substitutes as well as for the preparation of chocolate containing such substitutes Expired GB953451A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL239150 1959-05-13

Publications (1)

Publication Number Publication Date
GB953451A true GB953451A (en) 1964-03-25

Family

ID=19751728

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1665760A Expired GB953451A (en) 1959-05-13 1960-05-11 Process for the preparation of cocoa butter substitutes as well as for the preparation of chocolate containing such substitutes

Country Status (4)

Country Link
CH (1) CH432995A (en)
DE (1) DE1299991B (en)
GB (1) GB953451A (en)
SE (1) SE302560B (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2747765A1 (en) * 1977-10-25 1979-04-26 Rau Lebensmittelwerke Fat rich in 1,3-di:palmitoyl-2-oleoyl-glycerol - used as cocoa butter substitute, prepd. by palm oil crystallisation comprising solvent treatment
EP0130487A2 (en) * 1983-06-29 1985-01-09 Asahi Denka Kogyo Kabushiki Kaisha Cacao butter substitutes and chocolates containing the same
US5069915A (en) * 1989-10-27 1991-12-03 Van Den Bergh Foods Co., Division Of Conopco, Inc. Cocoa butter fractions
EP1917336B1 (en) * 2005-08-23 2017-06-28 Unilever N.V. Non-hydrogenated hardstock fat
US10757953B2 (en) 2005-09-26 2020-09-01 Upfield Europe B.V. Non-hydrogenated hardstock fat

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1030668B (en) * 1955-02-19 1958-05-22 Unilever Nv Process for the production of a fat to be used instead of cocoa butter

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2747765A1 (en) * 1977-10-25 1979-04-26 Rau Lebensmittelwerke Fat rich in 1,3-di:palmitoyl-2-oleoyl-glycerol - used as cocoa butter substitute, prepd. by palm oil crystallisation comprising solvent treatment
EP0130487A2 (en) * 1983-06-29 1985-01-09 Asahi Denka Kogyo Kabushiki Kaisha Cacao butter substitutes and chocolates containing the same
EP0130487A3 (en) * 1983-06-29 1985-05-08 Asahi Denka Kogyo Kabushiki Kaisha Cacao butter substitutes and chocolates containing the same
US5069915A (en) * 1989-10-27 1991-12-03 Van Den Bergh Foods Co., Division Of Conopco, Inc. Cocoa butter fractions
EP1917336B1 (en) * 2005-08-23 2017-06-28 Unilever N.V. Non-hydrogenated hardstock fat
US10757953B2 (en) 2005-09-26 2020-09-01 Upfield Europe B.V. Non-hydrogenated hardstock fat

Also Published As

Publication number Publication date
DE1299991B (en) 1969-07-24
CH432995A (en) 1967-03-31
SE302560B (en) 1968-07-22

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