Note: Descriptions are shown in the official language in which they were submitted.
F 7195 (V)
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I BLOOM~INHIBITING FAT BLENDS
¦ As set out in our co-pending European Patent Application
91 30 60 26.5 (filed July 3, 1991), chocolate compositions
containing the conventional ingredients, such as cocoa
powder, cocoa butter, cocoa-butter equivalents, sugar and
emulsifiers, need to be tempered because of the presence of
polymorphic fats, such as POP, POSt and/or StOSt (P =
palmitic acid; St = stearic acid and O = oleic acid).
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According to the above-mentioned patent application an ~
improvement in bloom formation is obtained by adding a ~;
minimum amount of a hardstock fat to the chocolate .~;
composition. The hardstock fats used are of the
(H2M + M2H)-type, wherein H = saturated fatty acid having at
least 16 C-atoms and M = saturated fatty acid having
C~-C~ atoms, preferably C~2-C~4 atoms. Very useful are `
hardstock fats obtainable by interesterification of
i mixtures of vegetable oils high in triglycerides with fatty
acid residues having at least 16 C-atoms, and triglycerides
rich in lauric and/or myristic acid residues, e.g. as
disclosed in our Australian Patent Application 12346/85 ;~
(Serial Number 549,465).
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Although the results obtained according to the above-
Inentioned European Patent Application are, in general, very ;~
satisfactory, in particular upon storage above ambient
temperatura, we found that bloom formation still occurred
upon storage at ambient temperature when these hardstock
fats were applied at relatively high levels, i.e. above
1.5 wt.% on product, in particular in dark chocolate
compositions. It has, however, been found that the
prevention of bloom at high temperatures is most effective
when more of the additive is applied.
In the past, we also conducted a study in order to find out
whether we could improve the above results. As a result, we
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found a blend of triglycerides which upon application in
chocolate compositions, or in chocolate-like compositions,
wherein high amounts of cocoa butter equivalents are
present, or in baked bakery products, provided with a
, 5 chocolate layer or a chocolate-like layer, or in chocolate
¦ encapsulated filling led to an improvement of the anti-
bloom behaviour of the chocolate compositions. This result
is the subject of our WO 93/01274, according to this
document triglyceride compositions, comprising
triglycerides from the types A and B and/or C, wherein A is
a triglyceride composition of the (H2M + M2H)-type, as
defined above; B is a soft triglyceride composition, having
a relatively high level of (U3 + U2S)-triglycerides and C is
a vegetable fat or a fraction thereof with an N2~ (not
stab.) of more than 15 display the desired improvement.
However, component B must have a level of (U3 + U2S)
triglycerides of at least 30 wt%.
Now, we have found compositions, whçrein component B no
longer needs the minimum amount of ~U3 + U2S) as required in
WO 93/01274.
Therefore, the present invention concerns novel blends of
triglycerides that comprise triglyceride compositions A, B
and C in amounts of:
2-95 wt.%, preferably 5-80 wt.% of A;
0.5-94.5 wt.%, preferably 10-80 wt.% of B;
0-97.5 wt.%, preferably 5-70 wt.% of C,
wherein
; 30 A is a triglyceride composition of the (H2M + M~H)-type
as defined above, preferably with a weight ratio of `
components having 40-46 C-atoms : components having
30-38 C-atoms (so ~6L of 1-20, preferably 2-10;
C30~C3s
B is a vegetable or synthetic triglyceride composition
having a content of (U3 + U2S)-triglycerides of less than 30
wt.% and B having more than 40 wt% saturated and/or
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unsaturated fatty acid residues with a melting point for
the free acid of less than 60OC, preferably less than 55C,
while the N20 (not stabilised) of component B is less than
40, preferably less than 30, more preferably less than 20
C is a triglyceride composition having a SUS content
of at least 30 wt.%, preferably at least 45 wt.%, and/or C
is a triglyceride composition that displays an N20 (not
stabilised) of more than 15, U = cis- or trans-, mono- or
polyunsaturated fatty acid having at least 18 C-atoms, in
lo particular oleic acid, and S = saturated fatty acid having
16-22 C-atoms, in particular 16-18 C-atoms.
The above-mentioned blends can be used as such as the fat ;
phase of chocolate compositions or as additive for the fat
phase of such chocolate compositions, the prerequisite in
both instances being that the fat phase of the chocolate
composition should contain 1-25 wt.% of the above-mentioned
blend of A, B and C, preferably 10-20 wt.%, while this fat
phase should at the same time comprise at least 15 wt.% of
a SUS component, either originating from the above-
mentioned blend or added pex ~e as cocoa butter or cocoa- ~-
butter equivalent. ~ ;
. ., ~.. :
The (H2M ~ M2H)-type composition A is preferably obtained ~ ``
from interesterification of vegetable oil high in - ;
triglycerides with fatty acid residues having at least 16
C-atoms (in particular hardened palm oil, such as PO-58)
and triglycerides rich in lauric and/or myristic acid ;~~
residues (in particular hardened palm kernel oil, such as ` ;~
PK-39). In case this is suitable the product is obtained as
stearin fraction from a fractionation of the
interesterification product.
Component B of the fat blend according to the invention is
a vegetable or synthetic triglyceride composition having a ;~
content of (U3 -~ U2S) triglycerides of less than 30 wt.%, in
particular 0-30 wt.% Simultaneously, this component B ~
should contain more than 40 wt% saturated andtor ;
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unsaturated fatty acid residues with a melting point of
less than 60C. Examples of such fatty acids are acetic,
propionic, buteric, caprylic, capric, lauric, myristic,
oleic, linoleic, linolenic. Examples of triglyceride
5 compositions B are palm kernel olein; MCT oils (= synthetic
fully saturated liquid oils, based on C~-C~4, mainly C8 and
ClO saturated fatty acids), coconut olein, coconut oil,
blends of these oils or blends of these oils with other
liquid oils or with other fats.
Component C of the blend can be absent, in which case the
blend only consists of components A and B. In that case,
however, component C must be added to the chocolate
composition itself since at least 15 wt.% of SUS must be ;
15 present in the fat phase of the chocolate composition.
Therefore, it is preferred that component C be present in
the blend according to the invention. The maximum amount of
C in the blend is 97.5 wt.%, we prefer, however, blends
with 5-70 wt% of C, so that a blend can be provided wherein ~`
20 enough material of components A and B is present to obtain
the required effect.
Suitable examples of triglyceride composition C are : cocoa
butter or fractions thereof, shea stearin, palm oil mid-
fractions or illipe. Also enzymically made cocoabutter
25 equivalents can be used. It is preferred to use a component
C that has a content of trisaturated triglycerides of less
than 5 wt.%, in particular less than 3 wt.%. -`~
Although those blends can be used in any type of chocolate `~
compositions (so, including milk chocolate), we have found
30 that the best effects are obtained by adding the blends to
dark chocolate compositions. The invention further
comprises chocolate bars and chocolate-coated confectionery
products, in particular those made from dark chocolate,
wherein the chocolate composition comprises an effective
5~' 35 amount of the blends of A, B and C according to the
invention.
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Another aspect of the invention concerns the use of a blend ~-
of compositions A, B and C according to the above invention
in chocolate compositions wherein this blend is used to
improve the anti-bloom behaviour of a chocolate composition
upon storage at ambient temperatures (i.e. temperatures up
to 35C), compared with a system that contains no (H2M +
M2H)-type fat.
The triglyceride compositions according to the invention -
are also applicable in systems, wherein all or
substantially all of the cocoa butter is replaced by a
cocoa butter equivalent (so: in chocolate-like
compositions). ;~-
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In this case component C of this blend must be present in ~ ~;
the blend in amounts of at least 60 wt.%, preferably at
least 70 wt.% ;
The invention therefore also comprises bars and coated `~
confectionery products wherein the chocolate-like
composition comprises effective amounts of the blends of A,
B and C according to the invention, effective amounts being
5-100 wt.% of the fat component of the composition~
, ~ ..
We also found that problems related with the occurence of
bloom formation in chocolate or chocolate-like coatings of
baked bakery products could also be overcome by the
application of compositions according to the invention. In
those cases we found, however, that an additional problem
rhad to be solved: while the problems, related with the
bloom formation could be overcome by the use of mixtures of
A and B, we found that the application of these mixtures
did not always provide the highly functional doughs that we ~;
aimed for. We found that in those cases higly functional
doughs could be obtained by incorporation of a fat
component C with a minimum N20-value (not stabilized) of 15.
The application of such fat components C also provided,
that we could apply fractions of the fat component A, such ~`
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as the olein fraction thereof, so that more flexibility in `~
our fat compositions was possible.
Baked bakery products, such as biscuits, cookies or cakes,
are often provided with a chocolate layer (or a chocolate-
like layer based on a cocoa butter equivalent). This layer
can completely encapsulate the baked product or can be
present as a coating, not completely encapsulating the
baked product.
As the chocolate or chocolate-like layer is based on
polymorphic fats high in SUS-type triglycerides (S = sat.
Cl6-Cl8; U = mainly C~8~), storage of the products often led
to bloom formation of the chocolate(-like) layer.
-
In our Australian Patent Application 19,379/92 we already
disclosed fat compositions that could be applied to prevent
bloom in the chocolate(-like) layers of encapsulated
fillings. A possible filling is a biscuit or a cookie,
20 while Example VI of this Australian Patent Application
illustrates the preparation of a biscuit which is enrobed
by a chocolate composition containing 75 wt.% of palm oil
olein and 25 wt.% of a fat having about 70 wt.% of (H2M +
M2H j
-
We now found that our fat compositions can display an
effect similar to that disclosed in the above-mentioned
Australian Patent Application, even if the baked product is
not encapsulated in a chocolate(-like) layer but is
30 provided with a coating of chocolate(-like) material that
does not completely encapsulate the baked product.~ `~
Simultaneously these fat compositions lead to high
functional doughs, wherein all kind of fats A containing
tH2M + M2H)-triglycerides can be applied.
~
The (H2M ~ M2~) fat present in the fat phase of the dough ~ :.
from which the baked product ls made migrates to the ` ~
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chocolate(-like) layer and acts there as an anti-bloom ~ ;~
agent. It is, however, also possible to add the fat
composition immediately to the chocolate composition from
which the chocolate(-like) layer is made.
For the above purposes fat A suitably is selected from the
group consisting of:
a) interesterified mixture of vegetable oil high in
triglycerides with fatty acid residues having at least 16 C ~;
atoms and vegetable triglycerides rich in lauric and/or
myristic acid residues; :
b) stearin fractions of the fractionation of fats a)
above;
c) mid-fractions of the fractionation of fats a) above;
d) olein fractions of the fractionation of fats a) above;
e) mixtures of fractions a, b, c and/or d above.
The interesterified mixture a) above preferably displays a
weight ratio C42 : C36 (= triglyceride with 42, respectively,
36 C atoms) of 2.0-5Ø Examples of such interesterified
mixtures are given in the above-mentioned Australian Patent
Application 19,379/92.
It is, however, also possible to apply fractions of the `~
above-mentioned mixtures. Very suitable fat compositions
are obtained when the fat composition contains, as fat A, a
stearin fraction displaying a ~ of more than 7Ø
C3h . ~
However, also application of the mid-fraction with C42 = ~ ~
36 ~ .
5.0-7.0 or of the olein fraction with C42 : C36 = less than
2l.0 leads to very acceptable results.
........
The only perequisite for fat A is that lts (H7M + M~H)
content is 20-100 wt.%, preferably 40-85 wt.%.
In the fats A rich in (H2M + M2H) triglycerides, the
triglyceride distribution is preferably such that
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(C40-C46) (C30-C38) iS between 1 and 20, preferably between 2
and 10.
Fat C suitable for such products, based on dough is either
a hardened vegetable fat, a fraction thereof or a fraction
of an unhardened vegetable fat, its N20 (not stabilised),
however, must be more than 15.
Very suitable fats C are hardened vegetable fats or
fractions thereof having a melting point of 25-55C, such
as hardened palm oil olein-37, hardened palm oil-44,
hardened soybean-36, a mid-fraction of a hardened mixture
of soybean oil and cottonseed oil.
However, also fractions of unhardened vegetable oils, which
fractions have a SUS content of more than 35 wt.%,
preferably more than 60 wt.%, can be successfully applied.
A preferred fat C is palm oil stearin. The N~o value (NMR~
pulse non-stab., i.e. measured after the following T
regime : melt at 80C; keep at 60C for lO minutes, at 0C
for 1 hour and at 20C for 30 minutes [= measurement
temperatures]) of fat C is preferably more than 25, more
preferably more than 40.
The N-line of the total fat composition (so consisting of
the blend of fats A, B and/or C) in this case is preferably
(not stabilized): N20 = 15-55, more preferably 20-45, and `
N30 = 2-30, more preferably 4-15.
The baked bakery products, at least partly coated with a
chocolate or chocolate-like material, wherein the fat phase
of the dough from which the baked product was made at least ~
; partly consists of the fat composition according to the ~ ~-
invention are also part of the invention.
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The (H2M + M2H) level of the fat phase of the dough phase of
the baked product is preferably 10-40 wt.%.
:
In another embodiment of the invention we have found that
problems, occurring on chocolate-encapsulated fillings can
also be overcome by applying the compositions of our ~ ~
invention. In fact, we found, that a problem similar to the --
problem for the dough fats had to be overcome. I.e. to come
to a fat composition that displays a high quality
performance when applied in fillings and which enables the
application of several types of fats A.
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Chocolate-encapsulated fillings consisting of at least a
filling and a chocolate or chocolate-like coating, wherein
the filling comprises conventional filling ingredients,
such as sugar, skimmed milk powder, salt or emulsifier and ~:
at least 25 wt.% of a filling fat, are well-known products.
So far, however, these products have displayed a big
disadvantage, in particular when the filling is liquid,
i.e. fat present in the liquid filling migrates into the
coating layer. Because of this migration, blooming of the
chocolate occurs.
~ :
In order to overcome this problem, a solution was sought in
the use of an intermediate layer between the liquid filling ~;
and the coating. However, such an extra layer complicates
the production process and often has a negative influence ;~
on the mouthfeel of the product. ; ;~
We have found that it is possible to avoid the necessity of
such an extra layer, while the product properties are as ~ ~
~ood or even better by applying the fat compositions ;
according to the invention. Application of these fat ~`
composition leads to a high-quality product performance and
enables also the use of different types of fats A in our
products.
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From US 2,979,401 stabilizing ingredients for solid
chocolate materials or chocolate-coated products are known
that are included in the chocolate in amounts of
0.5-5 wt.%. The stabilizing ingredients consist of
triglycerides of lauric, myristic and palmitic acid,
preferably in molar ratios of 2.0 : 1.2 : 2Ø Minor
amounts of other fatty acids do not change the basic
character of the ingredients. The ingredients are used to
stabilize the colour of chocolate upon storage. Because of
the very strict requirements set to the fatty acid
components of the triglycerides that may be used, these
products have never been applied commercially.
From US 3,491,677 it is further known that bloom formation
can be inhibited by utilization of fatty compositions that
are mixtures of natural interesterified triglycerides ~
comprising short-chain fatty acids and long-chain fatty ~;
acids while the iodine value (= I.V.) of the compounds is
30-55 and the melting point is low. As a consequence of the
above-mentioned requirements, only a limited range of `~
triglycerides could be applied while the low melting point
may create prob].ems as regards the properties of the
chocolate composition.
From EP 390,408 triglyceride compositions are known that ~`
contain high levels (at least 85%) of combined MLM and MML
(M = saturated fatty acid C8-ClO; L = saturated fatty acid ;~
C20-C24) and low levels (i.e. at most 10 wt.%) of
triglycerides LLM and LML (combined). These fats should
allways contain C8 and C~0 fatty acid residues (35-60 wt.%)
in a ratio of 1:4 to 4:1, while also 35-60 wt.% of behenic
acid should be present. Minor amounts of Cl2-C~8 fatty acids
can be present in the fats. Moreover the compositions
contain up to 15 wt% of milk fat.
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The fat phase comprising the above-mentioned triglycerides
should contain less than 20 wt.% of cocoa butter (i.e. less ~
than 15 wt.% of SUS; S = saturated Cl6/Cl8; U = oleic). ~ -
The triglycerides are applied in order to reduce the
caloric value of compositions normally containing cocoa
butter by replacing cocoa butter by these mixed
triglycerides.
We have now found that the problems associated with the
application of the prior art products can be solved by
using our fats as part of the filling fats in fully or ~;
partially encapsulated fillings.
The N-line (NMR-pulse) of the total fat composition (so
consisting of the blend of fats A, B and/or C) in this
instance is preferably (not stabilized): N2n = 10-75 more
preferably 20-45, and N30 = 0-20, more preferably < 18.
Although the fat compositions preferably are applied as ~` ;
part of the filling of an encapsulated filling, it is also :
possible that the fat compositions are applied as part of
the fat phase of the encapsulation.
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EXAMPLES
A conventional dark chocolate was used as the basic
composition. To three of these basic compositions in total
5 wt% of the following fats were added:
(a) 1.75% hardstock and 3.25 wt% cocoa butter
(b) 1.75% hardstock; 1% palm kernel olein, and
2.25% cocoa butter
10 (c) 1.75% hardstock; 2% palm kernel olein and
1.25% cocoa butter :~.
:
The hardstock (= fat A) was an (H2M + M2H) fat with the
following composition: -~
C~= 26-5% C14= 9% Cl6= 21% Cl~O= 38%
C30~C3s= 8-1
C40-C46= 61-4 Ratio: _40-C46= 7.58
C30--C38
The palm kernel olein had an (U3 + U2S) content of 15.5 wt%.
It further contained 88.9 wt% of saturated and unsaturated
fatty acids with a melting point of less than 60C. Its N2(, `~
(unstabilised) was 8.
The compositions were slab-tempered and bars were moulded.
The bars were stored at 13, 20 and 25C and monitored for ~
bloom and gloss. ~.;
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Results are shown in table 1
Table 1 ~.
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at 13C at 20C at 25C ~
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A B C A B C A B C ~
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fresh 4 4 3 4 4 3 4 4 3 . .. .
1 week 4 4 3 ~4 4 3 4 4 3 ~
___ _ . ~
1 month 4 4 3 4 4 3 4 4 3
10 2 months 4 4 3 4 4 3 4 4 3
_
3~ mo~ths 3/4 3/4 3 lC 4 3 4 4 3
_ _ _
6 months 3/4 3/4 32/3C 3/4 3 4 4 3 .
9 months 3/4 3!4 3 2C 38/C 3B 4 4 3
10 months 3/4 3/4 3 2C 38/C 38 4 4 3
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Gloss scores: Bloom scores: . .'
1= very poor B= beginning of bloom
5= very good C= bloom 1~.
It can be concluded that at 20C the presence of palm
kernel olein led to an improvement (compare: > 3~ months
results).
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