WO2016134922A1 - Mélange de triglycérides et composition de confiserie le comprenant - Google Patents

Mélange de triglycérides et composition de confiserie le comprenant Download PDF

Info

Publication number
WO2016134922A1
WO2016134922A1 PCT/EP2016/052109 EP2016052109W WO2016134922A1 WO 2016134922 A1 WO2016134922 A1 WO 2016134922A1 EP 2016052109 W EP2016052109 W EP 2016052109W WO 2016134922 A1 WO2016134922 A1 WO 2016134922A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
triglyceride
confectionery composition
chocolate
composition
Prior art date
Application number
PCT/EP2016/052109
Other languages
English (en)
Inventor
Josélio Batista Vieira
Peng-Siong CHONG
Original Assignee
Nestec S.A.
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 Nestec S.A. filed Critical Nestec S.A.
Publication of WO2016134922A1 publication Critical patent/WO2016134922A1/fr

Links

Classifications

    • 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
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

Definitions

  • the present invention relates to a fat based composition such as a chocolate confectionery composition containing a triglyceride mixture with a reduced amount of saturated fat.
  • the invention also relates to a triglyceride mixture having a reduced amount of saturated fat, to the use thereof for retarding visual defects due to heat exposure in a chocolate product, in particular the bloom effect, and to a process for manufacturing said chocolate confectionery composition.
  • Bloom may occur through the polymorphic transformation of cocoa butter from a less stable form (form IV or V) to the most stable form (form VI). Elevated and/or fluctuating temperatures promote the transformation rate and thus also promote the rate of bloom formation.
  • CBR cocoa butter replacers
  • CBS cocoa butter substitutes
  • CBE cocoa butter equivalents
  • GB1431781 (Unilever) describes a process for preparing chocolate using a hard fat replacer. Unilever describes (see table on page 9) a cocoa butter with saturated fatty acid and unsaturated fatty acid components, although other mono, di and tri-glycerides are also present and it is not clear whether the fatty acids are present as discrete elements and/or part of a triglyceride. Page 9 of Unilever refers to a method of acetone fractionation described in GB 827172 being used to prepare the palm mid-fraction also described in the same table.
  • US2010/323067 (Hershey) describes a method for preparing a chocolate composition having enhanced temperature resistance by incorporating solid particles (such of a carbohydrate sweetener) having a particle size from 50 to 1000 nanometres.
  • US5424090 discloses an anti-bloom compositions containing at least 20 wt%, or, alternatively, at least 40 wt% of triglycerides of the form Sat'Sat'Unsat', where Sat' denotes a saturated fatty acid and Unsat' denotes an unsaturated fatty acid, and wherein at least 75wt% of all Sat' are selected from stearic acid and palmitic acid.
  • the anti-bloom composition is added to a cocoa butter chocolate product, in an amount that increases the content of Sat'Sat'Unsat' in the product by 2 to 25%.
  • the anti-bloom composition was used in the manufacture of a chocolate composition which was subjected to a thermal tempering process.
  • WO2012/139574 discloses a bloom retarding fat composition containing a component A and a component B, where component A and component B are present in respective amounts of from 40 to 95 wt% and of 5 to 60 wt% of the bloom retarding composition, wherein component A comprises a fat composition having a content of SatUnsatSat triglycerides of 60 wt% or higher, and component B comprises a fat composition having a content of saturated fatty acids of 30 wt% or less and a total content of (Sat)2llnsat triglycerides of 18 wt% or less and a content of (Sat)3 triglycerides of 8 wt% or less, with the proviso that, if the content of SatSatUnsat triglycerides in B is 1wt% or more, then the molar ratio of SatSatUnsat to SatUnsatSat triglycerides is 1 or higher, where Sat denotes a C16-C
  • chocolate confectionery compositions containing a triglyceride fat blend having auto-tempering properties, enabling visual defects due to heat exposure in a chocolate product, notably up to 40°C to be retarded.
  • a fat based confectionery composition comprising:
  • triglycerides other than (i) or (ii) in a total amount up to 5.0 % by weight;
  • S represents a C16-20 saturated fatty acid moiety
  • U represents a C16-20 unsaturated fatty acid moiety.
  • the fat based confectionery composition of the invention is a chocolate confectionery composition and more preferably that the chocolate confectionery composition has a reduced saturated fat (SFA) content (which term is used herein to denote that less than 65% by weight of the total weight of fat content in given a composition comprises SFA).
  • SFA reduced saturated fat
  • the confectionery compositions of invention comprise a total amount of fat of from 25 to 40% by weight, more usefully from 27 to 35% by weight based on the total weight of the confectionery composition.
  • the one or more S-U-S triglyceride(s) (i) are present in a total amount of from
  • the one or more S-S-U triglycerides(s) (ii) are present in a total amount of from
  • the one or more S-U-S triglyceride(s) (i) are present in a total amount of from 15% to 25% by weight; and the one or more S-S-U triglycerides(s) (i) are present in a total amount of from 0.50% to 8.0% by total weight of the confectionery composition.
  • the one or more S-U-S triglyceride(s) (i) are present in a total amount of from 16 to 23% by weight; and the one or more S-S-U triglycerides(s) (i) are present in a total amount of from 0.6% to 6.5% by total weight of the confectionery composition.
  • the one or more S-U-S triglyceride(s) (i) are present in a total amount of from 18 to 23% by weight; and the one or more S-S-U triglycerides(s) (i) are present in a total amount of from 0.7% to 4.0% by total weight of the confectionery composition.
  • Another aspect of the invention broadly provides a triglyceride mixture comprising:
  • S represents a C16-20 saturated fatty acid moiety
  • U represents a C16-20 unsaturated fatty acid moiety
  • ingredient iii) is absent and the triglyceride mixture of the invention consists only of ingredient (i) and ingredient (ii).
  • Triglyceride Blend' denotes the triglyceride mixture of the invention described herein.
  • the S and/or U may represent mono and/or polyvalent moieties dependent on their position within the triglyceride.
  • monovalent S and/or U moieties may be located in the triglyceride at a terminal position
  • bivalent S and/or U moieties e.g. to which other S or U moieties are attached
  • may comprise part of a linear chain and tri or greater multivalent S and/or U moieties may comprise branched units (e.g. three or more other moieties may attached thereto which may be S, U and/or other moieties).
  • triglycerides used in the present invention may also comprise moieties other than those represented by S or U, in a preferred embodiment of the invention the triglyercide(s) consist of S and/or U moieties only.
  • S-U-S triglyceride(s) denote any triglyceride(s) having two monovalent S moieties both attached to a bivalent U moiety.
  • S-S-U triglyceride(s) denote any triglyceride(s) having a monovalent S moiety and a monovalent U moiety both attached to a bivalent S moiety.
  • the S and/or U fatty acid moieties may independently be linear or branched.
  • each S and/or U may independently represent fatty acid moieties having the same or different numbers of carbon atoms from 16 to 20.
  • each S and/or U may independently represent fatty acid moieties having the same or different numbers of carbon atoms from 16 to 20.
  • the fatty acid moiety denoted by each of the two S has the same number of carbon atoms, more conveniently within the same triglyceride the fatty acids denoted by both the U and the two S have the same number of carbon atoms.
  • compositions of the invention represents saturated fatty acid moieties in which each S for both S-U-S and S-S-U have the same number of carbon atoms from 16 to 20.
  • the U represents unsaturated fatty acid moieties in which each U for both S-U-S and S-S-U have the same number of carbon atoms from 16 to 20.
  • compositions of the invention represent fatty acid moieties in which each S and each U for both S-U-S and S-S-U have the same number of carbon atoms from 16 to 20.
  • the triglyceride(s) denoted by S-U-S and S-S-U may each independently represent the same triglyceride molecule or a mixture of different triglyceride molecules that having S and U fatty acid moieties with 16 to 20 carbon atoms as described herein.
  • the degree of unsaturation can be determined by measurement of iodine number.
  • the iodine number is defined according to DIN 53 241 -1 as the quotient of that mass mi of iodine which is added on to the olefinic double bonds, with decolourisation, of a sample to be analysed and the mass ⁇ of this sample (mass of the solid in the sample in the case of solutions or dispersions); its conventional unit is "g/(100g)" or "cg/g".
  • Preferred U moieties may be derived from corresponding fatty acids have a iodine number of at least 100 eg / g, preferably from 120 to 200 eg / g.
  • Suitable fatty acids that may be used to obtain U moieties may be fatty acids obtained and/or obtainable, for example, from plant sources, such as soy oil, fish oil, sunflower oil, linseed oil, safflower oil and cottonseed oil or originate from tall oil distillation.
  • Fatty acids having conjugated double bonds may be obtained by catalytic isomerisation of natural fatty acids or from dehydrated castor oil.
  • Conjugated oil is preferably obtained by dehydration of castor oil.
  • Suitable saturated C16-20 fatty acids from which S moeit(ies) may be derived comprise:
  • n-octadecanoic acid (stearic acid), (C18H36O2); and/or
  • n-eicosanoic acid (arachidic acid) (C20H40O2).
  • Suitable mono unsaturated C16-20 fatty acids from which U moeit(ies) may be derived comprise:
  • Suitable di-unsaturated C16-20 fatty acids from which U moeit(ies) may be derived comprise:
  • n-octadecan-9,12-dienoic acid (linoleic acid, inc Z-linoleic acid) (C18H32O2).
  • n-octadecan-9,12,15-trienoic acid (linolenic acid) inc a-Linolenic acid (C18H30O2).
  • Suitable tetra-unsaturated C16-20 fatty acids from which U moeit(ies) may be derived comprise:
  • Suitable penta-unsaturated C16-20 fatty acids from which U moeit(ies) may be derived comprise:
  • EPA eicosapentaenoic acid
  • the Triglyceride Blend displays auto-tempering properties.
  • Auto-tempering properties refers to the ability of a fat composition (such as a chocolate confectionery composition and/or chocolate confectionery product) to crystallize chocolate as Form V polymorphic crystals without the need of a thermal tempering process.
  • heat exposure denotes exposure that occurs at a temperature from 34°C to 40°C, more preferably from 36 C to 40°C, optionally for a duration of at least 30 minutes
  • a further aspect of the invention relates to a process for manufacturing a fat based
  • (preferably chocolate) confectionery composition comprising the step of combining with a confectionery composition the Triglyceride Blend preferably in an amount of from 0.5 to 20% by weight of the Triglyceride Blend based of the total weight of the fat based confectionery composition being 100%.
  • a still other aspect of the invention relates to the use of the Triglyceride Blend for the preparation of a chocolate confectionery with reduced saturated fat (SFA) content (i.e. less than 65% by weight of the total fat content comprising SFA).
  • SFA saturated fat
  • the term 'chocolate' comprises any ingredient with cocoa or cocoa-derived fatty solids, whether or not they meet any legal or other formal definition of chocolate used in other contexts.
  • the term 'chocolate' encompasses ingredients having no cocoa butter (also referred to as 'compound') and/or also white chocolate or white compound.
  • a chocolate coating is also referred to herein as a chocolate shell.
  • the fat based compositions (such as fat based confectionery) of the invention may also comprises chocolate and/or similar ingredients (e.g. with similar taste).
  • 'chocolate compound' or 'compound' as used herein denotes a chocolate analogue in which all or part of the cocoa butter is replaced by cocoa butter equivalents (CBE) or cocoa butter replacers (CBR).
  • CBE cocoa butter equivalents
  • CBR cocoa butter replacers
  • chocolate confectionery composition denotes a chocolate composition which is processed for manufacturing a final chocolate confectionery product which term also includes chocolate compound products.
  • a chocolate confectionery product of the invention and/or comprising the Triglyceride Blend was found to show good stability against heat damage.
  • the stability is evaluated, in particular, in relation to the ability to resist heat challenge up to 40°C with reduced visual deviation.
  • Triglyceride Blend Usefully the onset of undesirable deviations in visual appearance of the surface of chocolate, in particular loss of sheen and/or the appearance of whitish crystal spots associated with fat bloom on the surface may be delayed or prevented by use of the Triglyceride Blend.
  • the Triglyceride Blend can be used to produce chocolate compound products with a reduced saturated fatty acid (SFA) content (i.e. less than 65% SFA by weight based on total fat content), compared to conventional chocolate compound products prepared with conventional cocoa butter replacers (CBR). More conveniently the Triglyceride Blend can be used to provide chocolate compound products with reduced SFA content and also having improved resistance to appearance of visual degradation associated with bloom (improved bloom resistance).
  • SFA saturated fatty acid
  • CBR cocoa butter replacers
  • a chocolate confectionery product of the invention as well as the ingredients described herein may also comprise one or more of the following ingredients, cocoa butter, cocoa powder, milk fat, milk powder and at least one ingredient selected from emulsifiers, sugars, natural or artificial sweeteners, flavouring agents, nuts and/or fruits.
  • a further embodiment of the invention provides a process for manufacturing a chocolate confectionery composition, comprising a step of adding the Triglyceride Blend to a chocolate mass containing cocoa butter.
  • the chocolate mass used in the present invention may comprise cocoa butter, cocoa powder, milk fat, milk powder and, optionally, at least one ingredient selected from emulsifiers, sugars, natural or artificial sweeteners, flavouring agents, nuts and/or fruits
  • a still other embodiment of the invention comprises a method for manufacturing a chocolate confectionery composition that comprises the Triglyceride Blend comprises the steps of blending the fat components in molten state (for example including the Triglyceride Blend) and mixing together with other chocolate ingredients to form the pre-refining mass.
  • the procedures followed can be any procedures that a person skilled in the art would know as being suitable for preparing a chocolate mass.
  • the preferred features described herein as suitable for a chocolate confectionery composition of the invention may also apply equally (as the context dictates) to the Triglyceride Blend itself, to using the Triglyceride Blend for retarding visual defects due to heat exposure in a chocolate confectionery product and to the process for manufacturing said chocolate confectionery composition with the Triglyceride Blend.
  • a still yet further aspect of the invention provides chocolate compositions comprising the Triglyceride Blend and also having at least one, usefully at least two improved properties 1 to 5 as defined herein with respect to a reference composition.
  • two, more preferably three, mostly preferably the remaining of the desired properties 1 to 5 that are not improved are at least comparable as defined herein with respect to a reference composition.
  • the reference composition is an analogous composition to that the invention where the Triglyceride Blend is replaced by the same amount by weight of a triglyceride consisting of one of the SUS triglycerides described herein as suitable for Ingredient (i) herein.
  • a still other aspect of the invention provides for use of the Triglyceride Blend for retarding visual defects due to heat exposure in a chocolate confectionery product (for example after being subject to any of the temperature regimes described herein), preferably in such a use, the Triglyceride Blend being present in the chocolate composition in a total amount of at least 20%, more preferably from 25% to 40%, by weight of the chocolate composition.
  • a yet further aspect of the invention provides a method for reducing the susceptibility of a chocolate composition to bloom due to heat damage the method comprising the steps of a) preparing a chocolate composition of the invention as described herein using the Triglyceride Blend;
  • step b) cooling the chocolate from the temperature of step b) to a temperature from 12 to 15°C over a period of from 10 to 60 minutes, preferably from 20 to 40 minutes, more preferably from 25 to 35 minutes, for example for 30 minutes.
  • a yet other further aspect of the invention provides a process for manufacturing a chocolate confectionery composition of the invention as described herein, comprising a step of adding the Triglyceride Blend to a chocolate mass that comprises cocoa butter.
  • boundary value is included in the value for each parameter. It will also be understood that all combinations of preferred and/or intermediate minimum and maximum boundary values of the parameters described herein in various embodiments of the invention may also be used to define alternative ranges for each parameter for various other embodiments and/or preferences of the invention whether or not the combination of such values has been specifically disclosed herein.
  • the total sum of any quantities expressed herein as percentages cannot (allowing for rounding errors) exceed 100%.
  • the sum of all components of which the composition of the invention (or part(s) thereof) comprises may, when expressed as a weight (or other) percentage of the composition (or the same part(s) thereof), total 100% allowing for rounding errors.
  • the sum of the percentage for each of such components may be less than 100% to allow a certain percentage for additional amount(s) of any additional component(s) that may not be explicitly described herein.
  • compositions of and/or used in the present invention may also exhibit improved properties with respect to known compositions that are used in a similar manner. Such improved properties may be (preferably as defined below) in at least one, preferably a plurality, more preferably three of more of those propert(ies) labeled 1 to 5 below.
  • Preferred compositions of and/or used in the present invention may exhibit comparable properties (compared to known compositions and/or components thereof) in at least one, more preferably at least two, even more preferably at least three, most preferably at least four, for example all of those properties labeled 1 to 5 below. 1 ) Reduced SFA content being defined as less than 65% total fat content being SFA;
  • Stability against heat damage being defined as having at least 80% of the sample surface free of damage after being subject to temperature Regime 1 ;
  • Improved properties as used herein means the value of the property of the component and/or the composition of and/or used in the present invention, where it can be measured quantatively, is > +8% of the value of the known reference component and/or composition described herein, more preferably > +10%, even more preferably > +12%, most preferably > +15%.
  • Comparable properties as used herein means the value of the property of the component and/or composition of and/or used in the present invention, where it can be measured quantatively, is within +/-6% of the value of the known reference component and/or composition described herein, more preferably +/- 5%, most preferably +/- 4%.
  • the percentage differences for improved and comparable properties herein refer to fractional differences between the component and/or composition of and/or used in the invention and the known reference component and/or composition described herein where the property is measured in the same units in the same way (i.e. if the value to be compared is also measured as a percentage it does not denote an absolute difference).
  • the reference composition used to measure improvement or comparability is preferably a composition analogous to those of the present invention that comprise a Triglyceride Blend, where the Triglyceride Blend is replaced by the same total amount by weight of one SUS triglyceride selected from any as described for Ingredient (i) herein all other ingredients remaining unchanged.
  • test sample was then subjected to a specific temperature storage regime (where the samples were also stored in temperature-controlled cabinets during these tests) which unless otherwise specified is one or more of those temperature regimes described below.
  • Regime 1 (also referred to herein as Isothermal Storage) denotes that the samples were heated to 60°C to fully melt the fat and subsequently stored at 20°C. The appearance of bloom was monitored visually after three days of storage at 20°C.
  • Regime 2 (also referred to herein as Cycling Temperature Storage) denotes the sample was stored for seven hours at a temperature of 45°C followed by three days at 20°C and then this temperature cycle was repeated (for a total of two times). At the end of the second cycle the sample was stored for a further eight days at 20°C.
  • Regime 4 denotes the sample was stored in a cabinet, programmed with a temperature cycle for eight hours at 37°C followed by sixteen hours at 20°C. This cycle was repeated for a total of five times and the appearance of bloom was observed at the end of the fifth cycle.
  • a reference sample such as Comp A as described herein
  • a suitable storage regime such as isothermal storage (Regime 1 ).
  • the visual appearance of a sample can be assessed before and after the tests as described herein.
  • the appearance can be determined by inspecting the sample surface either manually or for example by taking pictures of the samples using a DigiEye image system (some of the pictures from which are shown in the Figures herein).
  • the sample appearance may be assessed by measuring what percentage of the sample surface area is unblemished (e.g. by damage, discoloration, haze and/or blooming, as appropriate).
  • a sample that is deemed acceptable (i.e. passes the test) - assuming before the test the sample is 100% unblemished - may have a percentage surface area post-test which is substantially unblemished, preferably at least 85%, more preferably at least 90%, even more preferably at least 95%, most preferably at least 99%, for example 100% unblemished
  • samples herein can also be evaluated visually before and after the test using one or both of the visual rating and/or gloss rating as described below.
  • the visual rating is used to rate a sample from 5 (best) to 1 (worse) where:
  • B denotes a bloomed surface appearance (fail, an unacceptable level of bloom)
  • M denotes a matt surface appearance
  • G denotes that a glossy surface appearance (M or G showing an acceptable bloom resistance, G being preferred).
  • the particle size values given herein are measured by laser diffractometry (for example as described in Industrial Chocolate Manufacture and Use, editor Steve Beckett, fourth edition, 2009, Section 22.3.4. 'Particle size measurement', pages 522 to 524, the contents of which are incorporated herein by reference.).
  • a suitable instrument to measure particle size from laser diffraction is a 'Coulter LS230 Particle Size Analyser'.
  • Particle size is determined by measuring the volume distribution of the sample by plotting volume (%) versus size (microns) (e.g. see Figure 22.24 of Beckett). Particle size is then quoted as the linear dimension which corresponds to the diameter of an approximate spherical particle having the same volume as the mean volume calculated from the measured volume distribution.
  • PSD particle size distribution
  • d n may be used (also expressed in linear dimensions) which denotes the size of particle below which n% (by number) of the particles in a given particle sample lie.
  • n is 50 (i.e. size is measured as dso)
  • more usefully n is 70 (i.e. size is measured as d 70 )
  • most usefully n is 90 (i.e. size is measured as dgo).
  • standard conditions e.g. for defining a solid fat or liquid oil
  • atmospheric pressure e.g., a relative humidity of 50% ⁇ 5%
  • ambient temperature 22°C ⁇ 2°
  • air flow less than or equal to 0.1 m/s. Unless otherwise indicated all the tests herein are carried out under standard conditions as defined herein.
  • substantially may refer to a quantity or entity to imply a large amount or proportion thereof. Where it is relevant in the context in which it is used “substantially” can be understood to mean quantitatively (in relation to whatever quantity or entity to which it refers in the context of the description) there comprises an proportion of at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, especially at least 98%, for example about 100% of the relevant whole.
  • substantially-free may similarly denote that quantity or entity to which it refers comprises no more than 20%, preferably no more than 15%, more preferably no more than 10%, most preferably no more than 5%, especially no more than 2%, for example about 0% of the relevant whole. Preferably where appropriate (for example in amounts of ingredient) such percentages are by weight.
  • the iodine value (also referred to herein as iodine number) is a measure of the amount of ethylenic unsaturated double bonds in a sample and increases with a greater degree of unsaturation. Iodine value may be defined according to DIN 53241 1 as the quotient of that mass ml of iodine which is added on to the olefinic double bonds, with decolourisation, of a sample to be analysed and the mass mB of this sample (mass of the solid in the sample in the case of solutions or dispersions).
  • Iodine values may be quoted either in units of centigrams of iodine per gram of sample (eg / g) or in units of grams of iodine per 100 gram of sample (g / 100g) Standard methods for analysis may be used such as for example ASTM D5768-02(2006) and DIN 53241 .
  • One common method (and that used to measure the iodine values given herein) is the Wjjs method in which iodine absorption is determined by titrating unreact reagent with sodium thiosulfate and the iodine value is then calcuated as follows:
  • Iodine value (12.69) x (ml of thiosulfate) x (normality)
  • Figure 1 is an image of the surface of sample (taken using a DigiEye image system) of a sample of a reference chocolate Comp A (prepared as described herein) before bloom testing.
  • FIG 2 is an image of Comp A taken in the same manner as for Figure 1 after being exposed to the temperature regime denoted by Regime 3 as described herein.
  • Figures 3 and 4 represent respectively images (taken as described in Figure 1 ) of Example 2 (a chocolate of the present invention) before (Fig 3) and after (Fig 4) exposure to Regime 3.
  • Figures 5 and 6 represent respective images (taken as described in Figure 1 ) of a reference sample Comp B before (Fig 5) and after (Fig 6) exposure to Regime 4.
  • Figures 7 and 8 represent respective images (taken as described in Figure 1 ) of Example 3 before (Fig 7) and after (Fig 8) exposure to Regime 4.
  • the following chocolate composition of the invention was prepared from the ingredients listed in Tables 1.1 and 1 .2 below.
  • Example 1 Total amount of fat present in Example 1 was 31 .04 % by weight based on total weight of Ex1 being 100 percent.
  • the amount of fat in Ex1 that was saturated fatty acid (SFA) was 60.7 parts by weight (based on the total weight of fat in Ex1 being 100 parts by weight).
  • SFA saturated fatty acid
  • Example 1 can be denoted as being reduced in SFA as defined herein (i.e. having less that 65% of its total fat content as SFA) .
  • the amount of triglycerides in Ex1 are given in Table 1.3 below.
  • Ex1 was prepared from the ingredients in Tables 1.1 and 1 .2 herein.
  • Chocolate flakes were prepared by mixing together the ingredients in Table 1 .1 in a suitable vessel. The flake mixture was then refined with Buhler 3 roll refiner such that the particle size of refined flake composition (dgo measured as described herein) was 30 microns. The refined flake was then conched in a Lipp conche at 60°C for 2 hours during which time the remaining fat and emulsifier ingredients in Table 1 .2 were added to the composition to produce as Ex1 a conched chocolate mass which was used in the following tests.
  • compositions of chocolate masses of the invention are given in Table 2.1 below which were used to prepare milk chocolate of the invention (Example 2) and as a comparison a reference milk chocolate (Comp A).
  • Comp A and Example 2 were independently prepared using the analogous methods with reference to Table 2.1. First the flake ingredients were blended using a Crypto Peerless EC30 mixer; the resultant mass was subsequently refined to 30 microns using a BQhler 3 roll refiner; and then conched with a Hobbart A120N mixer during which period the remaining ingredients (fats and emulsifiers) specified in Table 2 were added.
  • the triglyceride content of the samples is given in Table 2.2 below.
  • Tempering of the chocolate masses of Comp A and Ex 2 was carried out by heating the chocolate to 42.2°C in a ChocoVision Rev2 tempering machine and once this temperature is reached, it was held at this temperature and mixed for a further 15 minutes. The chocolate mass was then cooled down to 31 .7°C and held at this temperature for 5 minutes whilst being mixed. Cocoa butter seeds were then added and the mixture mixed with a spatula for a further 2 minutes to ensure that the seeds had fully dispersed. The tempering Index was measured on a Sollich tempermeter after 15 minutes. The samples were then moulded and cooled in a cooling tunnel at 14°C for 60 minutes. After de-molding the samples were stored at ambient temperature for 2 weeks to allow maturation.
  • Chocolate flakes were prepared from the compositions described in Table 3.1 and refined through Buhler 3 and 5 roll refiners to a particle size of 37 microns.
  • the refined flake was then conched in a Buhler 60Kg Frisse conche at 60°C for 4 hours with further addition of fat and emulsifier in the amounts described in Table 3.1 .
  • the chocolate masses were then tempered on a Aasted Mini 3 stage temperer to a tempering index of 5 to 6.5 (CTU index) and slope of 0 ⁇ 0.2 on a Tricor 505 tempering meter.
  • the samples were then molded into 6g pieces and cooled in a cooling tunnel ranging from 13° to 16°C for 20 minutes. After de-molding the samples were stored at 18°C temperature for 2 weeks to allow maturation.
  • the bloom resistance of Comp B and Example 3 after Regime 4 were tested and the results are given below Table 3.3.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un mélange de triglycérides de i) un ou plusieurs triglycérides S-U-S de 15 à 30 % en poids ; et ii) un ou plusieurs triglycérides S-S-U de 0,1 à 10,0 % en poids ; et iii) éventuellement un ou plusieurs triglycérides autres que (i) ou (ii) jusqu'à 5,0 % en poids ; S étant une fraction d'acide gras saturé en C16-20 ; et U étant une fraction d'acide gras insaturé en C16-20. L'invention concerne également une composition de confiserie de chocolat comprenant le mélange de triglycérides, et l'utilisation du mélange de triglycérides pour retarder des défauts dus à une exposition à la chaleur du chocolat (par exemple, résister à l'effet de blanchiment gras) ; et un procédé pour utiliser le mélange de triglycérides pour la fabrication d'une composition de confiserie de chocolat.
PCT/EP2016/052109 2015-02-27 2016-02-02 Mélange de triglycérides et composition de confiserie le comprenant WO2016134922A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP15156838 2015-02-27
EP15156838.3 2015-02-27

Publications (1)

Publication Number Publication Date
WO2016134922A1 true WO2016134922A1 (fr) 2016-09-01

Family

ID=52595129

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2016/052109 WO2016134922A1 (fr) 2015-02-27 2016-02-02 Mélange de triglycérides et composition de confiserie le comprenant

Country Status (1)

Country Link
WO (1) WO2016134922A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019074438A1 (fr) * 2017-10-13 2019-04-18 Aak Ab (Publ) Chocolat thermostable

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB827172A (en) 1955-02-19 1960-02-03 Unilever Ltd Improvements in or relating to cocoa-butter substitutes
GB1431781A (en) 1972-03-29 1976-04-14 Unilever Ltd Process for preparing chocolate using hard fat replacer
US4199611A (en) * 1978-08-30 1980-04-22 Asahi Denka Kogyo K.K. Cacao butter substitute
US5424090A (en) 1988-08-05 1995-06-13 Fuji Oil Company, Limited Process of making a hard butter composition containing an anti-blooming agent
EP0803196A1 (fr) * 1996-04-24 1997-10-29 Fuji Oil Company, Limited Composition d'addition à base de beurre dur et procédé pour fabriquer une composition à base de beurre dur
US5925399A (en) 1998-06-03 1999-07-20 Nestec S.A. Reduction of chocolate bloom
EP1676484A1 (fr) * 1996-06-26 2006-07-05 Loders Croklaan B.V. Graisses non-tempérées n'ayant aucune teneur en trans
WO2007090869A1 (fr) * 2006-02-08 2007-08-16 Fuji Oil Europe Produits comestibles ayant une faible teneur en graisses saturées et insaturées trans
US20100323067A1 (en) 2009-06-19 2010-12-23 Hershey Foods Corporation Temperature resistant chocolate composition and method
US20120128859A1 (en) * 2009-09-30 2012-05-24 Atsushi Ohara Method of making oil-and-fat
WO2012139574A1 (fr) 2011-04-14 2012-10-18 Aarhuskarlshamn Denmark A/S Matière grasse retardant le blanchiment gras

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB827172A (en) 1955-02-19 1960-02-03 Unilever Ltd Improvements in or relating to cocoa-butter substitutes
GB1431781A (en) 1972-03-29 1976-04-14 Unilever Ltd Process for preparing chocolate using hard fat replacer
US4199611A (en) * 1978-08-30 1980-04-22 Asahi Denka Kogyo K.K. Cacao butter substitute
US5424090A (en) 1988-08-05 1995-06-13 Fuji Oil Company, Limited Process of making a hard butter composition containing an anti-blooming agent
EP0803196A1 (fr) * 1996-04-24 1997-10-29 Fuji Oil Company, Limited Composition d'addition à base de beurre dur et procédé pour fabriquer une composition à base de beurre dur
EP1676484A1 (fr) * 1996-06-26 2006-07-05 Loders Croklaan B.V. Graisses non-tempérées n'ayant aucune teneur en trans
US5925399A (en) 1998-06-03 1999-07-20 Nestec S.A. Reduction of chocolate bloom
WO2007090869A1 (fr) * 2006-02-08 2007-08-16 Fuji Oil Europe Produits comestibles ayant une faible teneur en graisses saturées et insaturées trans
US20100323067A1 (en) 2009-06-19 2010-12-23 Hershey Foods Corporation Temperature resistant chocolate composition and method
US20120128859A1 (en) * 2009-09-30 2012-05-24 Atsushi Ohara Method of making oil-and-fat
WO2012139574A1 (fr) 2011-04-14 2012-10-18 Aarhuskarlshamn Denmark A/S Matière grasse retardant le blanchiment gras

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Bailey's industrial oil & fat products, vol. 3 - Edible oil and fat products: products and application technology", 1 January 1996
"Industrial Chocolate Manufacture and Use", 2009, article "Particle size measurement", pages: 522 - 524

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019074438A1 (fr) * 2017-10-13 2019-04-18 Aak Ab (Publ) Chocolat thermostable

Similar Documents

Publication Publication Date Title
CN103561580B (zh) 延迟起霜脂肪
JP5758377B2 (ja) 油脂組成物及び該油脂組成物を使ったチョコレート製品
BR112018006147B1 (pt) Composição de creme de chocolate e/ou de recheio, e, método para preparação de uma composição de creme de chocolate e/ou recheio de confeitaria
BRPI0000232B1 (pt) combinação de óleo, composição alternativa de chocolate e produtos alimentícios comestíveis
WO2014002817A1 (fr) Chocolat cuit et son procédé de fabrication
RU2661832C1 (ru) Теплостойкий шоколад
Aydemir Utilization of different oils and fats in cocoa hazelnut cream production
US20170273333A1 (en) Heat-resistant chocolate and method for manufacturing the same
Limbardo et al. The effect of coconut oil and palm oil as substituted oils to cocoa butter on chocolate bar texture and melting point
JP2016166359A (ja) 油脂
BR112017003945B1 (pt) Processo para preparar uma biomassa de cacau com uma fase gordurosa modificada, uso de um processo, biomassa de cacau, composição de gordura para um produto comestível, uso de uma biomassa de cacau com uma fase gordurosa modificada, produto comestível
Chen et al. An approach to manufacturing heat-stable and bloom-resistant chocolate by the combination of oleogel and sweeteners
CN106912621B (zh) 一种可用于冰淇淋的油脂组合物及制品
WO2016134922A1 (fr) Mélange de triglycérides et composition de confiserie le comprenant
WO2016134923A1 (fr) Composition de confiserie
JP7107947B2 (ja) 脂肪組成物
JP2021532835A (ja) 脂肪組成物
PL205286B1 (pl) Tłuszcz triglicerydowy, sposób jego wytwarzania i zawierająca go kompozycja spożywcza
Flores-March et al. Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
JP2023529830A (ja) 脂肪組成物を調製する方法
WO2016134921A1 (fr) Composition de confiserie
JP2006271328A (ja) ファットブルーム防止剤を含有する油脂組成物並びにこれを含有するチョコレート類
KR20170132242A (ko) 빙과 코팅용 유성 식품 소재
US7390522B2 (en) Composition and coated bakery products
Podchong et al. Improvement of chocolate heat resistance with illipé butter stearin addition

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16702542

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16702542

Country of ref document: EP

Kind code of ref document: A1