WO2018101882A1 - Chocolat thermostable - Google Patents

Chocolat thermostable Download PDF

Info

Publication number
WO2018101882A1
WO2018101882A1 PCT/SE2017/051203 SE2017051203W WO2018101882A1 WO 2018101882 A1 WO2018101882 A1 WO 2018101882A1 SE 2017051203 W SE2017051203 W SE 2017051203W WO 2018101882 A1 WO2018101882 A1 WO 2018101882A1
Authority
WO
WIPO (PCT)
Prior art keywords
triglyceride
weight
fat phase
triglycerides
heat stable
Prior art date
Application number
PCT/SE2017/051203
Other languages
English (en)
Inventor
Morten Daugaard Andersen
Original Assignee
Aak Ab (Publ)
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 Aak Ab (Publ) filed Critical Aak Ab (Publ)
Priority to EP17875994.0A priority Critical patent/EP3547842A1/fr
Publication of WO2018101882A1 publication Critical patent/WO2018101882A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used

Landscapes

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

Abstract

L'invention concerne un chocolat thermostable qui comporte une phase grasse, ladite phase grasse dudit chocolat thermostable comportant : 90,0 à 99,9 % en poids de triglycérides, 40,0 à 95,0 % en poids de triglycérides ayant des acides gras saturés en C16-C24 dans les positions sn-1 et sn-3 du triglycéride et de l'acide oléique dans la position sn-2 du triglycéride, 0,01 à 10 % en poids d'esters de sorbitan, ladite phase grasse présentant un premier rapport pondéral entre - des triglycérides ayant des acides gras saturés en C14–C24 dans les positions sn- du triglycéride, des acides gras saturés en C20-C24 dans les positions sn-3 du triglycéride, ou vice versa, et de l'acide oléique dans la position sn-2 du triglycéride, et - des triglycérides ayant des acides gras saturés en C14-C24 dans les positions sn-1 et sn-1 3 du triglycéride et de l'acide oléique dans la position sn-2 du triglycéride, qui est d'au moins 0,030. L'invention concerne également un procédé d'obtention d'un chocolat thermostable et l'utilisation dudit chocolat.
PCT/SE2017/051203 2016-12-01 2017-12-01 Chocolat thermostable WO2018101882A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP17875994.0A EP3547842A1 (fr) 2016-12-01 2017-12-01 Chocolat thermostable

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE1651580 2016-12-01
SE1651580-1 2016-12-01

Publications (1)

Publication Number Publication Date
WO2018101882A1 true WO2018101882A1 (fr) 2018-06-07

Family

ID=62241797

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE2017/051203 WO2018101882A1 (fr) 2016-12-01 2017-12-01 Chocolat thermostable

Country Status (2)

Country Link
EP (1) EP3547842A1 (fr)
WO (1) WO2018101882A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB706506A (en) * 1950-07-05 1954-03-31 Atlas Powder Co Improvements in or relating to chocolate compositions and process for the stabilization of same to prevent bloom
US4877636A (en) * 1986-11-11 1989-10-31 Meiji Seika Kaisha, Ltd. Chocolate and chocolate additive
JPH0453447A (ja) * 1990-06-19 1992-02-21 Asahi Denka Kogyo Kk ハードバター
WO2011048169A1 (fr) * 2009-10-22 2011-04-28 Consejo Superior De Investigaciones Cientificas (Csic) Graisse de tournesol à point de fusion élevé pour confiserie
WO2016068774A1 (fr) * 2014-10-29 2016-05-06 Aak Ab Procédé pour obtenir un chocolat ayant une stabilité améliorée vis-à-vis de l'efflorescence
WO2016200323A1 (fr) * 2015-06-10 2016-12-15 Aak Ab (Publ) Chocolat stable à la chaleur et procédé pour sa production

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB706506A (en) * 1950-07-05 1954-03-31 Atlas Powder Co Improvements in or relating to chocolate compositions and process for the stabilization of same to prevent bloom
US4877636A (en) * 1986-11-11 1989-10-31 Meiji Seika Kaisha, Ltd. Chocolate and chocolate additive
JPH0453447A (ja) * 1990-06-19 1992-02-21 Asahi Denka Kogyo Kk ハードバター
WO2011048169A1 (fr) * 2009-10-22 2011-04-28 Consejo Superior De Investigaciones Cientificas (Csic) Graisse de tournesol à point de fusion élevé pour confiserie
WO2016068774A1 (fr) * 2014-10-29 2016-05-06 Aak Ab Procédé pour obtenir un chocolat ayant une stabilité améliorée vis-à-vis de l'efflorescence
WO2016200323A1 (fr) * 2015-06-10 2016-12-15 Aak Ab (Publ) Chocolat stable à la chaleur et procédé pour sa production

Also Published As

Publication number Publication date
EP3547842A1 (fr) 2019-10-09

Similar Documents

Publication Publication Date Title
EP0196210B1 (fr) Composition de substitution du beurre de cacao
CN103561580B (zh) 延迟起霜脂肪
CA2072937C (fr) Compositions a base de chocolat
EP3307077B1 (fr) Chocolat stable à la chaleur et procédé pour sa production
JP6553040B2 (ja) 耐熱性チョコレート
BRPI1104147A2 (pt) gorduras substitutivas da manteiga de cacau com boa resistÊncia tÉrmica e sensaÇço palativa, e composiÇço de chocolate incluindo as mesmas
EP1551230B1 (fr) Graisse aux triglycerides
JP3027277B2 (ja) ハードストック脂肪添加物を含有する改良チョコレート組成物
JP2020005628A (ja) 油脂組成物及び該油脂組成物を含む油性食品
EP3547842A1 (fr) Chocolat thermostable
JP5493310B2 (ja) 油脂の微細結晶析出方法
WO2019074438A1 (fr) Chocolat thermostable
JP2023529830A (ja) 脂肪組成物を調製する方法
Liu et al. Effects of Low-melting-point Fractions of Cocoa Butter on Rice Bran Wax-corn Oil Mixtures: Thermal, Crystallization and Rheological Properties
EP3307078A1 (fr) Produit de confiserie
EP3307076B1 (fr) Produit de particules de graines
Sahari et al. Fat bloom and polymorphism in chocolate prepared with modified tea seed oil
Osthoff et al. DSC of milk fats from various animals with high levels of medium-chain, unsaturated and polyunsaturated fatty acids
US20180160699A1 (en) Process for producing a seed slurry and apparatus therefore

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: 17875994

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2017875994

Country of ref document: EP

Effective date: 20190701