WO2016025730A1 - Compositions de chocolat à viscosité régulée - Google Patents

Compositions de chocolat à viscosité régulée Download PDF

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Publication number
WO2016025730A1
WO2016025730A1 PCT/US2015/045082 US2015045082W WO2016025730A1 WO 2016025730 A1 WO2016025730 A1 WO 2016025730A1 US 2015045082 W US2015045082 W US 2015045082W WO 2016025730 A1 WO2016025730 A1 WO 2016025730A1
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WIPO (PCT)
Prior art keywords
composition
chocolate
liquid
amount
cocoa
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PCT/US2015/045082
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English (en)
Inventor
Christine FOUTS
Jay Wang
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Vantage Specialties, Inc.
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Publication of WO2016025730A1 publication Critical patent/WO2016025730A1/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
    • A23G1/56—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
    • 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
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23G1/0036—Conching
    • 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
    • A23G1/0046—Processes for conditioning chocolate masses for moulding
    • 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
    • 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
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • 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
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07F—ACYCLIC, CARBOCYCLIC OR HETEROCYCLIC COMPOUNDS CONTAINING ELEMENTS OTHER THAN CARBON, HYDROGEN, HALOGEN, OXYGEN, NITROGEN, SULFUR, SELENIUM OR TELLURIUM
    • C07F9/00—Compounds containing elements of Groups 5 or 15 of the Periodic Table
    • C07F9/02—Phosphorus compounds
    • C07F9/06—Phosphorus compounds without P—C bonds
    • C07F9/08—Esters of oxyacids of phosphorus
    • C07F9/09—Esters of phosphoric acids
    • C07F9/10—Phosphatides, e.g. lecithin
    • C07F9/103—Extraction or purification by physical or chemical treatment of natural phosphatides; Preparation of compositions containing phosphatides of unknown structure
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/06—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with glycerol
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange

Definitions

  • control of the viscosity of the liquid chocolate composition is considered very important.
  • Flow behavior of the composition influences the ease of material handling, for example, its ability to flow into and fill molds and to apply liquid coatings to end products, for example, chocolate-covered cherries.
  • Cocoa butter (also known as "theobroma oil”) is an edible fat extracted from the cocoa bean.
  • the principal constituent of cocoa butter is triglyceride fat.
  • Cocoa butter is an essential component of the chocolate composition; it is typically the principal source of fat in the chocolate composition.
  • Cocoa butter functions to deliver the flavor of the chocolate around the mouth and it has a major effect on the viscosity of the chocolate composition, for example, in reducing its viscosity. Inasmuch as cocoa butter is
  • lecithin which can be synthesized or derived from various natural sources, for example, soy and sunflower seed.
  • soy and sunflower seed for example, soy and sunflower seed.
  • cocoa butter is used very widely in chocolate compositions, there are other fatty materials that are used also, for example, as substitutes for cocoa butter.
  • coconut butter source coconut oil
  • shea butter source African shea tree
  • a phosphate ester comprising phosphorylated mixed glycerides which are the product of transesterification of glycerol and triglycerides of the type present in palm oil or soybean oil.
  • One aspect of the present invention is the improvement in a process for formulating a liquid chocolate composition which has a predetermined viscosity and which comprises: (a) fatty butter in a predeternnined amount and sugar, and optionally cocoa solids and/or milk solids; and
  • composition formulating the composition in the presence of said additive which is present in an amount that is effective to maintain the predetermined viscosity of the composition and to reduce the amount of fatty butter by at least about 3.5 wt. % relative to its predetermined amount.
  • Another aspect of the present invention is the provision of a chocolate
  • composition comprising:
  • Still another aspect of the present invention is the provision of a method for processing a chocolate composition
  • a method for processing a chocolate composition comprising: (A) providing a heated liquid chocolate composition which contains solid sugar particles and liquid chocolate, including liquid cocoa butter;
  • composition of (A) processing the composition of (A) so that it has a uniform consistency in which the sugar particles and liquid chocolate are distributed evenly throughout the composition of (A) by subjecting the composition of (A) to conching in the presence of an emulsifier, namely V-additive, which is present in the composition in an amount at least sufficient to improve the flow characteristics of the composition of (A) and provide a liquid composition (hereafter "C") in which the liquid ingredients are distributed uniformly throughout the composition of (A).
  • an emulsifier namely V-additive
  • An additional aspect of the present invention is the provision of a method for converting a liquid chocolate composition as defined in (C) above (hereafter a "(C) composition”) into a solid composition by tempering a (C) composition, that is, cooling the composition under controlled conditions which promote the growth of a crystalline form of the cocoa butter in the (C) composition, said form being such that said solid composition is uniformly glossy and is not marred by the presence of bloom.
  • Figure 1 shows the yield value of the compositions of each of Examples 1 and 2 compared to that for lecithin.
  • Figure 2 shows the plastic viscosity of the compositions of each of Examples 1 and 2 compared to that for lecithin.
  • Figures 3A-B demonstrate the performance of the V-additive in preventing blooming.
  • the present invention relates to improved means for modifying the viscosity of a liquid chocolate composition by use of an additive which is described hereafter.
  • the present invention relates to the provision of a chocolate composition, to a method for formulating a chocolate composition and to the use thereof.
  • the present invention relates to an additive which is capable of modifying the viscosity of a liquid chocolate composition prior to its being formed into a chocolate product.
  • the use of the present invention is applicable also to chocolate compositions which contain coconut butter and/or shea butter.
  • fatty butter is used herein to mean -cocoa butter - or - coconut butter - or - shea butter-.
  • wt. % means % by wt. based on the total weight of the composition.
  • One aspect of the present invention is a process for formulating a liquid chocolate composition which has a predetermined viscosity, wherein the composition
  • fatty butter in a predetermined amount and sugar, and optionally cocoa solids and/or milk solids;
  • the process comprises formulating the composition in the presence of said additive which is present in an amount that is effective to maintain the predetermined viscosity of the composition and to reduce the amount of fatty butter by at least about 3.5 wt. % relative to its predetermined amount.
  • the fatty butter is cocoa butter.
  • the additive of the present invention is a phosphate ester.
  • the phosphate ester is prepared by phosphorylating a solution containing a mixture of mono-glyceride(s) and di- glyceride(s).
  • the solution of glycerides can be prepared or provided from any suitable source, including from a natural source.
  • the natural sources of the glycerides are palm oil and soybean oil which are subjected to transesterification under conditions which produce both mono- glycerides and di-glycerides.
  • the phosphate esters of the present invention are prepared preferably by transesterifying glycerides which are present in palm oil and in soybean oil to produce mono- and di- glycerides which are phosphorylated to produce a phosphate ester which is a viscosity-modifying additive (for convenience, referred to also herein as "the V- additive").
  • Another aspect of the present invention is the provision of a chocolate composition
  • a chocolate composition comprising:
  • wt. % means % by wt. based on the total weight of the composition.
  • ingredients referred to in (D) above depends on the nature of the final product that is formed from the composition.
  • Another aspect of the present invention is the provision of a chocolate
  • composition comprising at least about 0.1 wt. % and preferably at least about 0.5 wt. % of a phosphate ester as described herein.
  • Still another aspect of the present invention is the provision of a process for formulating a liquid chocolate composition in which the phosphate ester of the invention is present in an amount that is effective in reducing the viscosity of the composition.
  • Still another aspect of the present invention is the provision of a method for processing a chocolate composition comprising:
  • the amount of the emulsifier in the composition is at least about 0.25 wt. % based on the total weight of the composition and, in preferred form, the amount of the emulsifier is about 0.25 wt. % to about 1 wt. %.
  • An additional aspect of the present invention is the provision of a method for converting a liquid chocolate composition as defined in (C) above (hereafter a "(C) composition”) into a solid composition by tempering a (C) composition, that is, cooling the composition under controlled conditions which promote the growth of a crystalline form of the cocoa butter in the (C) composition, said form being such that said solid composition is uniformly glossy and is not marred by the presence of bloom.
  • the additive of the present invention can be used effectively in processing a composition comprising chocolate which is one of the most popular of all food stuffs and which is available in a variety of forms, for example, as a solid, liquid, and paste.
  • the ingredients which comprise chocolate products and proportions thereof vary from one product to the next, depending on the properties which are desired in the particular type of product being made. It is fair to say that most all products, but not all, contain cocoa butter (melting point about 34 to about 38° F) and sugar and many contain also cocoa liquor which is a source of cocoa solids and also cocoa butter.
  • cocoa butter melting point about 34 to about 38° F
  • sugar and many contain also cocoa liquor which is a source of cocoa solids and also cocoa butter.
  • "chocolate composition” is also referred to herein simply as -chocolate-.
  • An example of a chocolate composition to which the V-additive can be added comprises about 20 to about 50% cocoa liquor (including both cocoa solids and cocoa butter), about 20 to about 60% sugar, and optionally at least one of the following: milk solids, vanilla, flavorant, and other suitable constituents in an amount of at least about 20 wt. %.
  • Cocoa Butter - cocoa beans are roasted then pressed. Liquid that results from pressing the beans is referred to as "cocoa liquor”; it comprises cocoa solids and cocoa butter which has a melting point of about 33° C (92° F).
  • cocoa liquor Liquid that results from pressing the beans
  • cocoa butter which has a melting point of about 33° C (92° F).
  • the presence of cocoa butter in chocolate imparts to the chocolate what is characterized as a "mouth feel”; it functions to deliver the flavor of the chocolate composition around the mouth.
  • lactose is used primarily for control of crystallization in the liquid composition.
  • cocoa butter can tend to crystallize; this manifests itself as a dry, flakey appearance in the chocolate product.
  • Lactose functions also as a humectant which is a substance that helps attract and hold water.
  • the humectant functions to hold at least some of the water in the composition; this helps to maintain desired texture and moistness;
  • Soya Lecithin - (from soybeans) - - chemicals which are similar to phosphatides.
  • the addition of lecithin to the composition reduces its viscosity; accordingly, the chocolate mass flows more readily and reduces the stress exerted on processing equipment.
  • Another advantage of the use of lecithin is that it enables the formulator to reduce the amount of relatively expensive cocoa butter that is used in processing the chocolate mass. The less expensive lecithin can be used without sacrificing the product's flavor and texture while reducing processing costs.
  • lecithin is an allergen.
  • D Dextrose - a sugar obtained by hydrolyzing (breaking up) starch, usually corn starch. Like lactose, it functions as a humectant. In addition, it provides some sweetness, being sweeter than lactose, but not as sweet as table sugar (sucrose).
  • E Antioxidants - Examples are propyl gallate, citric acid, and ascorbyl palmitate. They function to deter or prevent coca butter from the undesirable effect of being oxidized.
  • the chocolate composition of the present invention can be prepared according to conventional methods, but as modified by the use of the V-additive according to embodiments of the present invention.
  • the method used will depend on the particular type of chocolate being prepared and it will depend also on the particular form of the product comprising the composition, for example, in the form of a solid or a liquid.
  • each of the products contains typically cocoa butter, sugar, and often vanilla.
  • Dark chocolate and milk chocolate comprise, in addition to cocoa butter, also cocoa liquor (also referred to as "chocolate liquor") which contains both cocoa solids (the contributor of the brown color to chocolate) and cocoa butter which is a fatty constituent.
  • cocoa liquor also referred to as "chocolate liquor”
  • cocoa solids the contributor of the brown color to chocolate
  • cocoa butter which is a fatty constituent.
  • the solids and butter are present in the liquor in about equal proportions.
  • milk chocolate in addition to cocoa liquor, cocoa butter, sugar, and vanilla, contains also milk solids.
  • white chocolate typically contains ingredients that are present in milk chocolate except that it does not contain cocoa solids.
  • chocolate compositions examples include products known as “baking chocolate” and “compound coatings” which are chocolate-based.
  • Baking chocolate can be considered to be a precursor for making chocolate products by adding chocolate flavor to those products, for example, cookies, brownies, and cakes.
  • the major ingredient of baking chocolate comprises fatty butter, preferably cocoa butter, for example, in an amount of about 70 to about 85 wt. % of the butter, and including also about 0.1 to about 1 wt. % of the V-additive, with the balance of the composition comprising less than about 15 wt. % of cocoa liquor.
  • baking chocolate for example, bittersweet and semi- sweet baking chocolate.
  • Examples of such compositions are set forth below in Table 1 .
  • the present invention can be used also in the formulation of compound coatings which contain chocolate.
  • Such coatings are used popularly to coat, for example, the surfaces of fruit such as strawberries and bananas.
  • the V-additive comprises a phosphate ester which is prepared by phosphorylating a solution which comprises mixed glycerides.
  • the source of the mixed glycerides includes the product of the transesterification of a triglyceride with glycerol.
  • the source of the triglyceride is palm oil or soybean oil, with palm oil being particularly preferred.
  • a mixture of the oils can be used also.
  • mixed glycerides means the liquid product obtained by transesterifying a triglyceride (for example, as present in palm oil or soybean oil) with glycerol which is a liquid polyol known also as “1 ,2,3-propanetriol" and
  • a triglyceride is a triester which comprises a fatty acid portion and an alcohol portion.
  • the three fatty acid portions of the triester can be derived from any suitable fatty acid, including, for example, a fatty acid having a chain length as follows: (A) a short chain (fewer than six carbon atoms); (B) a medium chain (six to 12 carbon atoms); and (C) a long chain (13 or more carbon atoms).
  • the fatty acid portion can be derived from a saturated fatty acid, or a mono- or a poly- unsaturated fatty acid.
  • the acid portion can comprise the same or different fatty acids.
  • Preferred triglycerides have fatty acid portions of both saturated and
  • a natural-occurring product (palm oil or soybean oil) is the preferred source of the triglyceride(s) which are transesterified with glycerol.
  • the triglycerides can be derived from other sources also. For example, they can be synthetically prepared by reacting one or more suitable fatty acids with glycerol.
  • transesterification involves the reaction of: (A) a monohydric alcohol (ROH) with (B) a "simple" ester that is formed by reacting a monohydric alcohol (R'OH)with a monocarboxylic acid, for example, a fatty acid.
  • This basic reaction produces a product which consists of: (A) a "new” monohydric alcohol in which its OH group is bonded to the R ' group of the ester reactant; and (B) a "new” ester which includes the R group of the ROH reactant.
  • the reactants include a trihydric alcohol (the glycerol) and triester in the form of a triglyceride which includes residues of three acids which may be the same, but in preferred form are different.
  • the glycerol trihydric alcohol
  • triester in the form of a triglyceride which includes residues of three acids which may be the same, but in preferred form are different.
  • a variety of numerous compounds can be produced. Some exemplary compounds are a-monoesters and a- and ⁇ -diesters which are formed from the glycerol and the triglyceride reactions and which have different carbon chain lengths, for example, from C8 to C22.
  • palm oil is a particularly preferred source of
  • the palm oil for use in the transesterification is palm mesocarp oil which is to be distinguished from palm kernel oil.
  • the former is derived from the reddish pulp of the fruit of the palm whereas the latter is derived from the kernel of the palm.
  • the term "palm oil” is used hereafter to refer to - palm mesocarp oil - which is an edible vegetable oil that is naturally reddish in color because of a high beta-carotene content. Palm oil is one of the few highly saturated vegetable fats which contains several saturated and unsatured fats in the forms of glyceryl myristate (1 wt. %, saturated), palmitate (44 wt.
  • Palm oil contains also glyceryl mono- and poly- unsaturated fatty acids, including oleate (39 wt. %, mono-unsaturated), linoleate (10 wt. %, polyunsaturated), and alpha- linolenate (0.3 wt. %, polyunsaturated).
  • the product of the transestehfication of palm oil includes new esters, for example, monoglycehdes of fatty acids and diglycerides of fatty acids such as, for example, palmitin (1 -palmitoyl-glycerol) and 1 -palmitoyl-2-oleoyl-glycerol.
  • the product of transestehfication contains about 8 wt. % or less monoglycehdes and about 0.5 wt. % or less free glycerol with the remainder of the product being composed of diglycerides.
  • soybean oil which includes esters having fatty acid portions which can be saturated, mono-unsaturated, and polyunsaturated, the last mentioned comprising about 55 wt. % of the total of the fatty acid portion of the triglyceride esters.
  • Saturated fatty acid portions of the triglycerides comprise about 15 wt. % of the acids and include stearic and palmitic acid (about 5 wt. % and about 10 wt. % respectively).
  • the unsaturated fatty acid portions of the triglycerides comprise the major proportion thereof (about 80 wt.
  • the product of the transesterification of soybean oil includes mono-glycerides, and diglycerides of fatty acids, for example, stearic, palmitic, oleic, linolenic, and linoleic.
  • the transesterification involves the use of liquid reactants; it is conducted under conditions that produce a product which includes mixed glycerides in liquid form.
  • exemplary conditions of reaction include use of: (A) atmospheric pressure; (B) a temperature of about 350 to about 400°F; and (C) a time of about 4 to about 8 hours.
  • the molar ratio of the triglyceride/glycerol reactants will have an effect on the weight ratio of the mono-diglycerides present in the product of the transesterification. For example, about 10 wt. % glycerol in the system will yield about 15% monoglycerides.
  • an appropriate catalyst be used in the transesterification, examples of which include potassium carbonate, sodium carbonate, and potassium hydroxide.
  • the mixed glycerides solution is subjected to phosphorylation, a known type of reaction.
  • phosphorylation is used herein in the broad sense to include the addition of a phosphate group to an organic molecule.
  • the source of the organic molecule is a product(s) of the aforementioned TRESTF, for example, various glycerides, as described.
  • the phosphorylation can be effected, for example, using phosphorous pentoxide (P2O5 which is known also as diphosphorous pentoxide, phosphorous (V) oxide, and phosphoric anhydride).
  • the amount of phosphorylating agent used in the phosphorylation should be sufficient to react with at least about 80 wt. % of the mono- and diglycerides present. In preferred form, the amount of the agent should comprise about 10 to about 12 wt. % of the composition comprising the product of the transesterification and the phosphorylating agent.
  • the phosphorylation should be carried out preferably under conditions which minimize moisture content.
  • under conditions which are substantially water-free as used herein in the context of the phosphorylation means that the water content of the conditions is free of water or has a water content of no greater than about 0.2 wt. %.
  • Other conditions which are exemplary of the phosphorylation include the use of: (A) under nitrogen purge; (B) a temperature ranging from room temperature to about 185°F; and (C) a time of about 4 to about 6 hours.
  • the use of the present V-additive is accompanied by other beneficial effects.
  • its use does not have adverse effects: (a) on the health of the ingester (it is not an allergen); (b) on the taste or the desired mouth feel of the chocolate product; or (c) on the stability of the chocolate product (for example, on accelerating blooming).
  • it facilitates preparation of a homogeneous mass of the composition.
  • PV is a measure of the internal resistance to liquid flow expressed as
  • YV is related to the resistance to initial flow. It represents the stress required to start flow movement.
  • Example section describes the preparation of two V-additives of the present invention.
  • Examples 1 and 2 describe the phosphorylation of the transesterified products derived respectively from palm oil and soybean oil.
  • the Example section describes also the evaluations of chocolate compositions containing the V-additives of Examples 1 and 2 and also, as a comparative
  • a chocolate composition containing ADM Soy Lecithin (Yelkin SS).
  • the processing of chocolate includes also the step of conching in which the liquid chocolate composition is subjected to severe mechanical treatment with heavy rollers to impart to the composition a uniform consistency.
  • the step of conching is used in substantially all processes which are used to convert the liquid composition to a solid product. In processing, the liquid chocolate moves past solid sugar particles and any other solid particles which are covered with fats as the ingredients are distributed evenly in the liquid composition during the conching process.
  • emulsifier Although not truly an emulsion, which itself consists of liquid drops dispersed in a continuous liquid medium, the industry uses the term "emulsifier" to describe an additive which is included in the liquid chocolate/solid particle composition as it is being “conched".
  • the function of the emulsifier is to improve the flow characteristics of the "non-emulsion" chocolate composition by improving the uniform distribution of the liquid ingredients throughout the composition. Licenthin is an example of an emulsifier that has been used in the conching process.
  • the normally fatty solids are liquefied by virtue of its temperature being raised to an elevated level, for example, a temperature of about 40 to about 50°C.
  • an elevated level for example, a temperature of about 40 to about 50°C.
  • the composition is cooled to room temperature to recover the solid chocolate product. Cooling of the composition is referred to as tempering and it can be a critical step in the in the manufacture of the solid products; for example, for particularly aesthetic purposes, it is important that the surface of the solid chocolate be uniformly glossy. If the tempering step is not implemented correctly, the surface of the product can be marred with a blooming appearance. Blooming manifests itself as an undesirable white powdery surface.
  • the hot chocolate composition should be cooled under controlled conditions to promote the growth of a crystalline form of the solid fatty constituents (for example, cocoa butter and/or milk fat to crystalline form V) that is, a form in which the blooming of the surface of the solid chocolate product is deterred or avoided substantially completely.
  • a crystalline form of the solid fatty constituents for example, cocoa butter and/or milk fat to crystalline form V
  • Improper tempering of the hot chocolate composition can give rise to other problems also.
  • a properly tempered chocolate in addition to being “non-blooming", should be fast melting and have good snap when broken, and resist contracting improperly during molding, as this makes it difficult to "demold” the product.
  • the use of the emulsifier according to embodiments of the present invention (the V-additive) in the chocolate composition as it is being tempered improves the interaction between cocoa butter and sugar and helps to reduce the amount of tempering time required for chocolate packaging. Certain examples provided herein are illustrative of the practice of aspects of the present invention as regards conching and tempering.
  • Croklaan DURKEX NT 100 6.7 grams of glycerol, and 1 .7 grams of potassium carbonate (catalyst) were weighed into a 1000 ml flask. This mixture was heated to
  • reaction products in solution A are mono- and di- glycerides.
  • the amount of mono-glyceride as measured by gas chromatography was found to be about 8 wt. % or less and free glycerol less than about 0.5 wt. %.
  • Solution A was then cooled to 130° F. After cooling, 14.46 grams of phosphorus pentoxide were added to Solution A with agitation to form solution B. The temperature of solution B rose to 180° F due to the exothermic reaction between phosphorus pentoxide and residual moisture present in the solution. After an additional ten minutes, 1 .4 grams of deionized water were added to solution B and the temperature maintained at 185' F for 30 minutes under a nitrogen sparge and with agitation. After 30 minutes, the solution was brownish red and viscous.
  • Example 2 The same procedure described in Example 1 above was used to make the V-additive of Example 2.
  • solution B 1 rose to 180° F due to the exothermic reaction between phosphorus pentoxide and residual moisture present in the solution.
  • 1 .4 grams of deionized water were added to solution B 1 and the temperature maintained at 185° F for 30 minutes under a nitrogen sparge and with agitation. After 30 minutes, the solution was brownish red and viscous.
  • Another 14.46 grams of phosphorus pentoxide were added to Solution B 1 , as well as an additional 1 .4 grams of water. The temperature was maintained at 185° F for three hours.
  • the reaction product was then filtered through a 100-micron bag filter.
  • the reaction product is a soft paste with a dark reddish-brown color and an acid value of 180-200.
  • Example 1 and 2 were evaluated in dark chocolate and in low-, medium-, and high-fat milk chocolate. There are set forth in Table 3 below the ingredients comprising the low-fat milk composition that was the subject of the evaluations. The results of the evaluations, as reported below in Table 3, are representative of the results obtained in evaluations of other chocolate compositions.
  • the evaluations of the above chocolate compositions involved measurements of the plastic viscosity (PV) and yield value (YV). As stated above, the evaluations involved also lecithin.
  • Equipment used to measure viscosity include a Brookfield Engineering Laboratories (Middleboro, MA) Model DV-II+ Pro Viscometer - HA series, a TC-602 programmable water bath set to 104°F (40°C), a small sample adapter, 13RP sample holder, and SC4-27.
  • Computer software converts measured viscosity at different spindle speeds to PV and YV.
  • both PV and YV of the chocolate mass were measured at various levels of added reducers.
  • the levels used in this investigation were 0.1 , 0.25, 0.5, 0.75, and 1 .0, all wt. %.
  • the sugar content is adjusted and the amounts of other ingredients remain the same.
  • This example illustrates the use of the V-additive (emulsifier) in the conching of a liquid chocolate composition and also the use of the aforementioned lecithin emulsifier; the use of a control composition is described also.
  • a control composition consisting of milk chocolate was prepared. It comprised about 22.2 wt.% of cocoa butter, 52 wt.% of sugar, 12 wt.% of cocoa liquor, 13.3 wt.% milk solids, and very minor amounts of other constituents, for example, flavoring agents. Eight milk chocolate samples were prepared, four samples with no emulsifier and four with emulisifiers, the identities and amounts of which are identified below.
  • emulsifier emulsifier
  • Higher levels of emulsifier also delays blooming.
  • V-additive (emulsifier) was observed to perform better than lecithin in preventing blooming.

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Abstract

L'invention concerne des compositions et des procédés permettant de réguler la viscosité d'une composition de chocolat. Dans des aspects particuliers, un ester de phosphate est utilisé dans ces compositions et ces procédés.
PCT/US2015/045082 2014-08-13 2015-08-13 Compositions de chocolat à viscosité régulée WO2016025730A1 (fr)

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CN106720820A (zh) * 2016-11-28 2017-05-31 赖新庭 一种不易脱油和霜化的巧克力酱及其制备方法
WO2018189275A1 (fr) * 2017-04-12 2018-10-18 Nestec S.A. Processus de réduction de la viscosité de compositions à base de matière grasse
CN110623123A (zh) * 2019-09-02 2019-12-31 内蒙古蒙牛乳业（集团）股份有限公司 一种适于喷涂的巧克力组合物、冷冻饮品及制备方法

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106720820A (zh) * 2016-11-28 2017-05-31 赖新庭 一种不易脱油和霜化的巧克力酱及其制备方法
WO2018189275A1 (fr) * 2017-04-12 2018-10-18 Nestec S.A. Processus de réduction de la viscosité de compositions à base de matière grasse
AU2018253384B2 (en) * 2017-04-12 2023-11-23 Societe Des Produits Nestle S.A. Process for reducing the viscosity of fat based compositions
CN110623123A (zh) * 2019-09-02 2019-12-31 内蒙古蒙牛乳业（集团）股份有限公司 一种适于喷涂的巧克力组合物、冷冻饮品及制备方法
CN110623123B (zh) * 2019-09-02 2023-06-20 内蒙古蒙牛乳业（集团）股份有限公司 一种适于喷涂的巧克力组合物、冷冻饮品及制备方法

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