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
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0056—Spread compositions
• • 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
• • 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
  • A23G1/305—Products for covering, coating, finishing or decorating
• • 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—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
• • 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
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
• • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• Spreads such as hazelnut or chocolate spreads
• a problem with spreads is that the mixture of components may be unstable, leading to phase separation of the oil from the mixture (de-oiling/oil exudation). This leads to an unappealing appearance of the spread, and may also affect the taste and texture experienced when consuming the spread. Deoiling behavior may occur over time, and may be affected by the storage temperature of the spread.
• Another problem that may occur with spreads is that the temperature tolerance for spreadability may be limited. Consumers may find it difficult to apply the spread at temperatures outside the appropriate temperature window. At temperatures below the suitable temperature range for spreadability, the spread is solid and excessive force is needed to apply the spread. Above the suitable temperature range, the spread becomes liquid and will insufficiently adhere to the cutlery (such as a knife) used to apply the spread to for instance a sandwich.
• the cutlery such as a knife
• the present invention relates to a chocolate spread composition
• a chocolate spread composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2% to 40 % by weight of a fat composition; 30% to 50% by weight of sugar; wherein the fat composition comprises at least 40 % by weight of interesterified shea olein and optionally up to 60% by weight of a liquid vegetable oil; wherein the interesterified shea olein has an oleic acid content of at least 50 % by weight and a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified shea olein, and wherein the interesterified shea olein has a solid fat content of at least 10 % at 10oC, at least 6 % at 20oC, and at least 3 % at 30*C
• the fat composition comprises at least 80%, preferably at least 90%, by weight of interesterified shea olein. More preferably, the fat composition comprises at least 99% by weight of interesterified shea olein and up to 1% by weight of a liquid oil. it is even more preferred if the composition comprises 100% by weight interesterified shea oJein.
• the liquid oil comprises soybean, sunflower and/or rapeseed oil, preferably rapeseed oil.
• the liquid oil consists of rapeseed oil.
• the spread comprises cocoa butter, cocoa mass and/or cocoa powder, wherein the amount of cocoa butter, cocoa mass and/or cocoa powder is at least 10% by weight of the spread, preferably at least 15% by weight.
• the chocolate spread composition is essentially free of nuts components other than cocoa butter, cocoa mass and/or cocoa powder.
• the chocolate spread composition comprises a combination of milk powder and lecithin.
• the interesterified shea olein has a solid fat content in the range of from 10-20 % at 10°C, from 6-16 % at 20oC, and from 3-13 % at 30oC. Solid fat contents mentioned herein are determined using NMR spectroscopy according to the tUPAC 2.150a method. it is advantageous if the composition has a good spoonability using a dry metal spoon at temperatures in the range of 1-15 *C, preferably in the range of 4-12 'C.
• the spread does not show recrystallization after storage at 15 oC for at least one month, preferably after 3 months.
• the spread does not show oil exudation after storage at 15 oC for at least one month, preferably after 3 months.
• the invention also relates to a method of preparation of a chocolate spread composition, comprising the step of mixing a fat composition with other chocolate spread ingredients; wherein the fat composition comprises at least 60 % by weight of interesterified shea olein and optionally up to 4096 by weight of a liquid vegetable oil; wherein the interesterified shea olein has an oleic add content of at least 50 % by weight and a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified shea olein, and wherein the interesterified shea olein has a solid fat content of at least 10 % at 10°C, at least 6 % at 20oC, and at least 3 % at 30oC.
• the fat composition is mixed with one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; sugar; and optional other ingredients.
• shea olein was chemically interesterified.
• the oil was heated to 110'C and dried for 30 min at a pressure of about 50 mbar.
• sodium methoxide (0.1096 w/w) and the mixture was stirred for 30 min at about 100 mbar. After this, the reaction was stopped by adding citric acid and washed with water afterwards until essentially free of soaps.
• the interesterified shea olein was further refined according to a standard refining procedure (bleaching and deodorization) for further use.
• the analytical results are shown in table 1 under fat blend A.
• Interesterified shea olein A (inShf) was blended with rapeseed oil (RP) to yield blends B and C.
• Example 2 fat blends analytical data
• Solid Fat content (SFC) is determined using NMR spectroscopy according to the lUPAC 2.150a method. Solid fat contents at x oC are denoted as Nx. For example, a solid fat content at 20 oC is referred to as N20.
• Fatty acid residue composition was determined using fatty acid methyl ester analysis (FAME) gas chromatography according to ISO 15304.
• Cx:y refers to a fatty acid having x carbon atoms and y double bonds;
• the extension V refers to cis fatty acids and 'f refers to trans fatty acids.
• Fatty acids are straight chain carboxylic acids having from 8 to 24 carbon atoms and optionally one or more double bonds.
• the fatty acid compositions are characterized in the content of saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA).
• SAFA are fatty acids without unsaturated bonds, such as palmitic acid (C16:0) and oleic acid (C18.0).
• SAFA is the total of C12:0, C14:0, C16:0, C17:0, C18:0, C20:0, C22:0 C24:0.
• Mono unsaturated fatty acids (MUFA) are fatty acids having a single carbon-carbon double bond, which may be in either the cis or trans configuration. Total trans is the total amount of trans fatty acids.
• MUFA includes but is not restricted to palmitoleic acid (C16:l cis) and oleic acid (C18:l cis).
• MUFA is the total of C16:l c/t, C18:l c/t, C20:l c/t, C22:l c/t and C24:l c/t; wherein c/t indicates the combined amounts of cis and trans fatty acids for that particular number of carbon atoms.
• Polyunsaturated fatty acids (PUFA) have more than one carbon-carbon double bond, such as two or three double bonds.
• SAFA, MUFA and PUFA values are calculated by adding up amounts of the respective compounds as determined through the FAME analysis.
• Iodine value (IV) was calculated according to AOCS Cd lc-85, based on the fatty acid composition, as determined using fatty acid methyl ester analysis (FAME) gas chromatography according to ISO 15304.
• IVFAME refers to the calculated iodine value.
• Triglyceride composition was determined using gas chromatography according to ISO 23275.
• StOSt means 2-oleoyl-l,3-distearoylglyceride.
• SUMSOS refers to total SOS (S is stearic or palmitic acid and O is oleic acid). Table 1. Analysis results for fats used for recrystallization test
• a chocolate spread was prepared by mixing the following ingredients using a ball mill at 240 rpm for 45 minutes. Fat blend B was used. For a reference spread, the fat blend was replaced by a standard chocolate spread fat, Durkex 102 obtained from Loders Croklaan BV, Wormerveer, the Netherlands.
• Example 4 chocolate spreads with hazelnut paste
• a chocolate spread with hazelnut paste was prepared by mixing the following ingredients using a ball mill at 240 rpm for 45 min.
• the chocolate spreads were prepared using the fat blends according to table I. As a reference, fat blend Durkex 102 was used. Chocolate spreads are summarized in table 2.
• Table 2 Chocolate spreads according to recipes as described in examples 3 and 4.
• the spreads prepared according to example 3 where deposited at SO'C in containers and cooled in a static cooling cabinet (12oC) for at least 20 minutes. After the initial cooling, the spreads were stored at different temperatures for further evaluation. The spreads were stored at temperatures of 15oC, 20oC, 25oC, 30oC, as well as under temperature cycling conditions cycling between 15'C 12 hours and 25oC for 12 hours and evaluated immediately after 1 night at ambient temperature (20oC) and after 1, 2 or 3 weeks, and after 1, 2 or 3 months. Recrystallization results are summarized in table 3.
• the samples were evaluated for the following properties: Appearance (re-crystallization, oil exudation and gloss) and sensory evaluation.
• fat blend B offers a solution for circumventing recrystallization in all-chocolate spreads without added hazelnut paste according to example 3.
• the spreads 4-6 according to example 4 were stored at 50oC in containers and cooled in a static cooling cabinet (12'C) for at least 20 minutes. Subsequently, the containers were stored at different temperatures for further evaluation at fridge temperature (approx.7 a C), 20oC, 25oC, 40oC with cycling: 12 hours 20oC/ 12 hours 40oC. The samples were evaluated initially after 1 night, after 1 week and after 1 month. Spoonability
• the samples were further tested for spoonability after storage for one week or one month at 7 oC.
• the samples were investigated qualitatively by attempting to scoop a spoon full of chocolate spread from a container directly after taking the container from the refrigerator, using a dry metal spoon at ambient temperature (20 oC). A new spoon at ambient temperature was used for each sample to rule out the influence of heating by hand warmth.
• a chocolate spread based on Durkex 102 was used. Results are shown in tables 4a and 4b.
• samples 3-6 were further subjected to relative sensory evaluation by a trained test panel, with the results shown in the diagram in Figure 1.
• the samples were evaluated for relative Hardness ( first bite ), Meltdown, Spreadability, Coolness, Waxiness, Flavour release time, Flavour impact and Flavour aftereffect.

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• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Wood Science & Technology (AREA)
• Organic Chemistry (AREA)
• General Chemical & Material Sciences (AREA)
• Inorganic Chemistry (AREA)
• Confectionery (AREA)
• Edible Oils And Fats (AREA)

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• 2016
  • 2016-09-15 EP EP16769944.6A patent/EP3355703B1/en active Active
  • 2016-09-15 WO PCT/EP2016/071894 patent/WO2017055102A1/en not_active Ceased
  • 2016-09-15 DK DK16769944.6T patent/DK3355703T3/da active
  • 2016-09-15 BR BR112018006147-6A patent/BR112018006147B1/pt active IP Right Grant
  • 2016-09-15 KR KR1020187011136A patent/KR102722052B1/ko active Active
  • 2016-09-15 US US15/764,102 patent/US20180279640A1/en not_active Abandoned
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