WO2012041631A1 - Composition de chocolat aéré et préparation correspondante - Google Patents

Composition de chocolat aéré et préparation correspondante Download PDF

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Publication number
WO2012041631A1
WO2012041631A1 PCT/EP2011/065105 EP2011065105W WO2012041631A1 WO 2012041631 A1 WO2012041631 A1 WO 2012041631A1 EP 2011065105 W EP2011065105 W EP 2011065105W WO 2012041631 A1 WO2012041631 A1 WO 2012041631A1
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WO
WIPO (PCT)
Prior art keywords
chocolate
chocolate composition
aerated
overrun
degrees celsius
Prior art date
Application number
PCT/EP2011/065105
Other languages
English (en)
Inventor
Andrea Williams
Qingguo Xu
Shiping Zhu
Original Assignee
Unilever Plc
Unilever N.V.
Hindustan Unilever Limited
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, Unilever N.V., Hindustan Unilever Limited filed Critical Unilever Plc
Publication of WO2012041631A1 publication Critical patent/WO2012041631A1/fr

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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
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • A23G1/003—Mixing; Roller milling for preparing chocolate with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded

Definitions

  • This invention relates to an aerated chocolate composition and preparation thereof. It particularly relates to a n aerated chocolate composition having small air bubbles, invisible to naked eye, over a large overrun range.
  • the pleasant flavour and superior texture are the two major characteristics of chocolate. Chocolate must be solid in room temperature, and yet melt rapidly in the mouth at 37°C to give the smooth mouth feeling. Dark chocolate, milk chocolate and white chocolate are the three major flavours.
  • Chocolate is often used as a coating in the food industry.
  • the inventors have investigated means for reducing the calorific value of the chocolate but without reducing the sensory experience provided by the chocolate coating.
  • Aerated or foamed chocolate are well known products on the market. Examples are Nestle aero, and Mars Skye bar.
  • the main methods for the manufacturing of aerated chocolate are that (1) gas is mixed thereinto by dissolving or under high pressure followed by solidification of the chocolate and then the quickly released gas cells can be locked in the solid chocolate matrix ; (2) The molten chocolate is continuously stirred to foam followed by cooling, so called whipped chocolate (EP 1 166 639 A1).
  • the gases such as air or carbon dioxide
  • the gases can be dissolved in molten chocolate under high pressure with or without the help of stirring.
  • the dissolved gas will come out to form gas cells in the chocolate, and these gas cells will be locked in the chocolate matrix if the temperature is quickly cooled down below the melting temperature of chocolate during the de-pressurisation process.
  • the solidified chocolate will keep the gas cells and stabilised the prepared chocolate foam.
  • the gas cells are normally big and the aeration is not easy to control. If the chocolate is above its melting temperature, the chocolate foam is not stable and thus the coating, dipping and rolling which are common for chocolate application, can not be applied to the chocolate foam prepared by this method.
  • the second method molten chocolate is stirred to foam and normally extra emulsifiers and shortenings will be required.
  • sucrose esters can aerate chocolate at temperature above 40°C.
  • the resulting aerated chocolate can stay stable at temperatures where the chocolate is molten.
  • the prepared chocolate foams have naked-eye invisible bubbles, which can add extra benefits to the texture, mouth-feeling, calorific reduction et al. They also should exceptionally good stability upon melting and re-solidifying Tests and definitions
  • Sucrose esters of fatty acids can be obtained by esterifying one or more of the hydroxyl group of a sucrose molecule with fatty acids.
  • the fatty acids react with one or more hydroxyl groups to form mono, di, tri or multi-fatty acid ester, or mixture thereof.
  • the sucrose ester emulsifier comprises a mixed ester or homo-ester.
  • the fatty acid is preferably selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid and mixtures thereof.
  • sucrose esters including L-195 (sucrose laurate), S070 (sucrose stearate), S-170, S270, S370, S570, S770, S970, S 1670, P170 (sucrose palmitate), O170 (sucrose oleate) and B370 (sucrose behenate), et al. were obtained from Mitsubishi-Kagaku Foods Corporation, Tokyo, Japan. SP10 and SP50 from Cisterna were also used.
  • chocolate is meant dark chocolate, milk chocolate, white chocolate, flavoured chocolate,
  • Cosmetic chocolate which is made from a combination of cocoa solids, non-cocoa butter vegetable fat and sweeteners) and mixtures thereof.
  • the chocolate may also comprise inclusions such as nuts or pieces thereof, dried fruit, such as raisins, or pieces thereof, biscuit and mixtures thereof.
  • the chocolate must, however, remain substantially anhydrous.
  • substantially anhydrous is meant comprising no more than 5%, preferably no more than 3%, more preferably no more than 1 % w/w water.
  • H LB 20*M /M, where M is the molecu lar mass of the hydrophilic part of the molecu le and M is the molecular mass of the whole molecule thus giving a value on an arbitrary scale of 0 to 20.
  • H LB 20 (1 -S/A)
  • A Acid number of the fatty acid
  • HLB value of 0 corresponds to a completely hydrophobic molecule and an H LB value of 20 corresponds to a completely hydrophilic molecule.
  • Typical H LB values are:
  • Overrun (Weight difference before and after aeration / weight after aeration) x 100 wherein the sample weight both before and after aeration is for the same given fixed volume.
  • Optical microscopy was used to measure the bubble morphology in the aerated chocolate.
  • the samples were placed on a glass slide and covered with a cover slip.
  • the optical images were taken on a Polyvar microscope (Reichert-Jung Limited).
  • a 200 ⁇ spacer was used between the slide and cover slip to protect the bubble from deformation.
  • Aerated chocolates were prepared for cryo-scanning electron microscopy by cooling it immediately after preparation to 50 degrees centigrade and placing it on a 10mm diameter aluminium sample holder drilled with a 5mm diameter depression. The sample holder was then immediately plunged into nitrogen slush, transferred to a Gatan Alto 2500 low temperature preparation chamber and warmed to -90 degrees centigrade for fracture and coating with 2nm Au/Pd. The coated sample was then transferred to a Jeol 6301 F field emission scanning electron microscope fitted with a Gatan cold stage and examined at -150 degrees centigrade. Images were obtained at 5kV.
  • the stability of aerated chocolate at warm temperature was studied by maintaining the aerated chocolate samples at 45 degrees centigrade and the weight in a fixed volume was measured at determined time points to get the change in their overruns with time. Microscopy images were also taken to compare the morphology change of gas bubbles in the aerated chocolate.
  • Sucrose stearate (Ryoto S370, S270, S570) with high melting temperatures were thoroughly mixed with a small amount of molten chocolate in roughly around 1 :2 weight ratio at warm temperature to produce a slurry which was then diluted with further chocolate up to a total weight of 500g.
  • the concentration of Ryoto S370 in the mixture was ranging from 0.5% to 5% by weight.
  • the mixtures were kept in oven at 65 degrees centigrade for at least one hour before aeration to ensure all the emulsifiers have been dissolved in the chocolate.
  • the aeration was carried out using a Kenwood KMX50 Mixer at different speed (lowest speed l to highest speed7) for certain time (5 mins to 20 mins) at a temperature of 65 degrees centigrade for sucrose stearates (S270, S370 and S570).
  • the aerated mixtures were kept at warm temperature (40-50 oC) or cooled down to room temperature.
  • L195 the chocolate mixture with L195 was aerated at temperature from 30 oC to 45 oC.
  • Whisk method (Krups hand-whisk) was also applied to aerate chocolate.
  • the chocolate mixture of 100ml was prepared in a beaker (400ml) in an oven. Maximum speed was used to aerate the chocolate for 5 mins in determined temperature to get aerated chocolate.
  • an aerated chocolate composition having an overrun of between 40% and 200%, preferably under 100%, and wherein 80% of the cumulative area weighted size air bubble distribution is below 100 ⁇ , preferably below 90 ⁇ , more preferably below 80 ⁇ .
  • the overrun is over 50%, most preferably over 60%.
  • 95% of the cumulative area weighted size distribution is below 125 ⁇ , preferably below 100 ⁇ .
  • the aerated chocolate composition contains 1-10%, more preferably 1 -5% w/w, of the at least one sucrose ester having an HLB value of up to 9. More preferably the HLB value is above 1, even more preferably the HLB is between 3 and 8. Even more preferably the HLB value is between 4 and 8.
  • the chocolate composition is substantially anhydrous.
  • the overrun of the aerated chocolate composition is stable. It means that the overrun of the composition does not decrease by more than 20%, preferably 10%, most preferably 5% over a period of 24 hours when the composition is kept at a temperature of at least 40 degrees centigrade.
  • a stable overrun is defined as one which does not decrease by more than 20%, an initial overrun of 200% can only decrease to 180% beyond which the overrun is not stable.
  • a chocolate composition has now been provided which, on a volume basis, has a lower calorific value than an un-aerated chocolate composition as a proportion of the volume of the aerated chocolate composition comprises a gas.
  • a further advantage of such a chocolate composition is the different sensorial effect that such a composition has over an un-aerated chocolate composition due to the presence of gas bubbles which burst on the tongue on consumption of the composition.
  • a particular advantage of the stable aerated chocolate composition is that the gas bubbles are not visible to the human eye and thus do not detract from the visible appearance of the chocolate composition. This is particularly important when the composition is used to provide a coating.
  • the overrun is maintained on re-melting. This is important as chocolate compositions are often supplied in a solid form and re-melted just prior to use. This advantage obviates the need for the user to aerate the chocolate composition just prior to use saving on equipment costs and time. Typically, the overrun loss during re-melting is less than 10%.
  • a process for manufacturing the stable chocolate aerated composition comprising the steps of:
  • mechanically aerated excludes aerating means using propellant, such as nitrous oxide.
  • propellant such as nitrous oxide.
  • the chocolate composition is mechanically aerated using a high speed stirrer, a high speed whisk or a homogeniser.
  • the concentration of Ryoto S370 in the mixture was 1.5% or 3% by weight.
  • the mixtures were stirred at 65 degrees centigrade for one hour after which aeration was carried out using a Kenwood KMX50 Mixer at maximum speed (speed 7) for five minutes at a temperature of 65 degrees centigrade.
  • the aerated mixtures were then cooled down to room temperature and their overruns measured at room temperature before and after re-melting. It was observed that th overrun was maintained on remelting.
  • Table 1 The results are summarised in table 1.
  • Table 1 1.5% and 3.0% by weight Ryoto S370 (sucrose stearate) in dark chocolate.
  • Table 2 Overrun (%) and remelting overrun (%) of examples comprising a variety of emulsifiers in dark chocolate (emulsifier concentration given as % commercial emulsifier as delivered).
  • the normalised area weighted cumulative diameter frequency distribution is summarised in the following table.
  • Diameter 3 % Diameter 3 % 5 % (urn) S370 (urn) S570 Diameter(um) S570
  • Example 1 An additional example comprising 3% by weight Ryoto S370 (sucrose stearate) was prepared as described hereinabove but at a temperature of 55 degrees centigrade (example 1 1). The aerated mixture was cooled down to room temperature and its overrun measured. The result is given in table 3 and shows that chocolate foam compositions may be obtained using Ryoto S370 with satisfactory overruns at various aeration temperatures.
  • Ryoto S370 sucrose stearate
  • Table 3 Examples comprising 3% by weight Ryoto S370 (sucrose stearate) prepared at different temperatures.
  • Table 7 Examples comprising 3% by weight Ryoto S370 (sucrose stearate) prepared using alternatively a whisk or a Kenwood KMX50 Mixer at maximum speed.
  • Table 8 Examples comprising 3% by weight Ryoto S370 (sucrose stearate) prepared at different mixer speeds.
  • Table 10 Examples (comparative) comprising 3% by weight Ryoto S 1 170 or S 1670 (sucrose stearate) in dark chocolate.
  • a sample was then prepared for scanning electron microscopy by cooling it immediately after preparation to 50 degrees centigrade and placing it on a 10mm diameter aluminium sample holder drilled with a 5mm diameter depression.
  • the sample holder was then immediately plunged into nitrogen slush, transferred to a Gatan Alto 2500 low temperature preparation chamber and warmed to -90 degrees centigrade for fracture and coating with 2nm Au/Pd.
  • the coated sample was then transferred to a Jeol 6301 F field emission scanning electron microscope fitted with a Gatan cold stage and examined at -150 degrees centigrade. Images were obtained at 5kV at magnifications of x100 and x300 at 5kV.
  • example 29 was stored at -20 degrees centigrade for one month and remelted and placed on a glass slide with a 200 micron thick spacer separating the slide from a cover slip.
  • An optical image was taken on a Polyvar microscope (Reichert- Jung Limited) at room temperature but whilst the sample was still liquid.
  • the air bubbles are of a size which is non-visible to the naked eye. Thus the air bubbles size is maintained at dimensions non-visible to the naked eye after one month of storage.
  • the aerated mixtures were cooled down to room temperature and their overruns measured at room temperature before and after remelting.
  • the inital and remelting overruns for each example are set forth in table 1 1 and show that chocolate foam compositions with satisfactory overruns may be obtained with different types of chocolate when used with Ryoto S370. Furthermore the overrun on remelting is the same as before remelting so the overrun is very stable on remelting.
  • Table 1 1 Examples comprising 3% by weight Ryoto S370 (sucrose stearate) in milk, white and formulation chocolates.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une composition de chocolat aéré présentant un foisonnement compris entre 40 et 200%, de préférence inférieur à 100%; 80% de la répartition des bulles d'air dont la taille est pondérée sur une surface cumulée étant inférieure à 100 μm, de préférence inférieure à 90% et mieux encore inférieure à 80%.
PCT/EP2011/065105 2010-09-30 2011-09-01 Composition de chocolat aéré et préparation correspondante WO2012041631A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP10183814.2 2010-09-30
EP10183814 2010-09-30

Publications (1)

Publication Number Publication Date
WO2012041631A1 true WO2012041631A1 (fr) 2012-04-05

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017076580A1 (fr) 2015-11-06 2017-05-11 Unilever N.V. Émulsion gaz-huile-eau et son procédé de préparation

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0687742B2 (ja) * 1987-12-02 1994-11-09 不二製油株式会社 気泡入りチョコレートの製造法
EP1166639A1 (fr) 1999-03-30 2002-01-02 Fuji Oil Company, Ltd. Chocolat alveole et son procede de fabrication
WO2010121491A1 (fr) * 2009-04-24 2010-10-28 Unilever N.V. Procédé pour la préparation d'un produit alimentaire aéré et produit alimentaire aéré

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0687742B2 (ja) * 1987-12-02 1994-11-09 不二製油株式会社 気泡入りチョコレートの製造法
EP1166639A1 (fr) 1999-03-30 2002-01-02 Fuji Oil Company, Ltd. Chocolat alveole et son procede de fabrication
WO2010121491A1 (fr) * 2009-04-24 2010-10-28 Unilever N.V. Procédé pour la préparation d'un produit alimentaire aéré et produit alimentaire aéré

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "Physical properties of sugar esters", INTERNET CITATION, 27 December 2001 (2001-12-27), pages 1 - 3, XP002557667, Retrieved from the Internet <URL:http://web.archive.org/web/20011227201552/http://www.mfc.co.jp/englis h/physical.htm> [retrieved on 20091126] *
DAVID KILKAST AND STUART CLEGG: "Sensory perception of creaminess and its relationship with food structure", FOOD QUALITY AND PREFERENCE, vol. 13, no. 7-8, 24 October 2002 (2002-10-24), pages 609 - 623, XP002629988, DOI: http://dx.doi.org/10.1016/S0950-3293(02)00074-5 *
ROBERT J. WHITEHURST: "Emulsifiers in Food Technology", part 6 2004, BLACKWELL PUBLISHING LTD, article BIANCA A.P. NELEN AND JULIAN M. COOPER: "Sucrose esters", pages: 131 - 161, XP002629989 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017076580A1 (fr) 2015-11-06 2017-05-11 Unilever N.V. Émulsion gaz-huile-eau et son procédé de préparation

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