Method for obtaining bloom-retarding components for confectionary products

Abstract

The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at least 40% by weight of mono unsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, where P equals palmityl, St equals stearyl and O equals oleyl, the deodorizing taking place for at least 60 minutes at a temperature of at least 220° C.

Claims

1. A method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, wherein the triglyceride composition comprises at least 40% by weight of mono unsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, wherein P equals palmityl, St equals stearyl and O equals oleyl, and wherein the said triglyceride composition further comprises cocoa butter, and wherein the deodorizing taking place for at least 60 minutes at a temperature of at least 235° C.

2. The method according to claim 1, wherein the triglyceride composition comprises at least 50% by weight of mono unsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, wherein P equals palmityl, St equals stearyl and O equals oleyl.

3. The method according to claim 1, wherein the deodorizing is performed for between 60 minutes to 600 minutes.

4. The method according to claim 1, wherein the deodorizing is performed at a temperature between 240° C. and 300° C.

5. The method according to claim 1, further comprising the step of adding the deodorized triglyceride composition to a fat composition for chocolate or chocolate-like products in an amount of between 0.1% and 90% by weight of the fat composition.

6. The method according to claim 5, wherein the fat composition comprises cocoa butter, a cocoa butter equivalent, of a combination of both.

7. The method according to claim 1, further comprising the step of adding the deodorized triglyceride composition to cocoa butter in an amount of 5-97% by weight of the cocoa butter.

8. The method according to claim 1, the method further comprising the step of manufacturing a chocolate or chocolate-like product comprising the deodorized triglyceride composition as the only vegetable fat.

9. The method according to claim 1, further comprising the steps of adding milk fat to the triglyceride composition pre deodorization followed by deodorizing the milk fat together with the triglyceride composition.

10. The method according to claim 1, wherein the deodorizing is performed for between 80 minutes to 480 minutes.

11. The method according to claim 1, wherein the deodorizing is performed for between 100 minutes to 360 minutes.

12. The method according to claim 1, wherein the deodorizing is performed at a temperature between 240° C. and 280° C.

13. The method according to claim 1, wherein the deodorizing is performed at a temperature between 240° C. and 260° C.

14. The method according to claim 1, further comprising the step of adding the deodorized triglyceride composition to a fat composition for chocolate or chocolate-like products in an amount of between 5% and 55% by weight of the fat composition.

15. The method according to claim 1, further comprising the step of adding the deodorized triglyceride composition to a fat composition for chocolate or chocolate-like products in an amount of between 10% and 35% by weight of the fat composition.

16. The method according to claim 1, further comprising the step of adding the deodorized triglyceride composition to cocoa butter in an amount of 10-70% by weight of the cocoa butter.

17. The method according to claim 1, further comprising the step of adding the deodorized triglyceride composition to cocoa butter in an amount of 20-50% by weight of the cocoa butter.

Description

DETAILED DESCRIPTION

(1) The invention is now described in more detail by the following examples and FIGURES.

(2) FIG. 1 is a schematic presentation of advantageous embodiments of the present invention.

(3) A triglyceride composition comprising at least 40% by weight of mono unsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, where P equals palmityl, St equals stearyl and O equals oleyl, for example cocoa butter or a cocoa butter equivalent, is represented by numeral 1.

(4) A part of composition 1, represented by letter A is subjected to a deodorization according to embodiments of the present invention, the deodorization being indicated by numeral 2. After process 2, the deodorized part A is blended with a part of composition 1, represented by letter B, not having been subjected to process 2. In the context of FIG. 1, the deodorized part A is a bloom-retarding component, being mixed with part B to obtain a fat composition for chocolate or chocolate-like product with improved bloom properties. Optional further processes are indicated by dashed lines.

(5) In some important embodiments of the invention, part A may amount to about 100% of composition 1. In other embodiments, part A may amount to about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80% or 90% of composition 1, depending on the desired bloom-properties, textural properties of the final chocolate or chocolate-like product.

(6) It has been found that the temperature during deodorization and the time used for deodorization of certain triglyceride compositions may be used to introduce an increase of the amount of asymmetric mono-unsaturated triglycerides in the composition. At the same time, the amount of tri-saturated triglycerides may also increase but to lesser extent when compared to the increase in the asymmetric triglycerides. Surprisingly, experiments show that the ratio between asymmetric mono-unsaturated triglycerides (SSO) and saturated triglycerides (SSS) generally increases with temperature and time when applying the inventive method. This means that the somewhat undesirable increase in tri-saturation is more than compensated for by a more pronounced increase in asymmetric mono-unsaturated triglycerides.

(7) Due to the change in the triglyceride composition as a consequence of the inventive high temperature deodorization, the solid fat content of the composition may also change slightly. It has been found that the change in SFC may be surprisingly small, whereby excellent bloom-retarding triglyceride compositions for chocolate or chocolate-like products may be obtained without severely altering the textural- and taste properties of the chocolate or chocolate-like product.

(8) By using triglyceride compositions deodorized according to the present invention in chocolate or chocolate-like products, the addition of other bloom-retarding substances or compositions may be partly or totally omitted, while still achieving excellent bloom-properties in the final products.

(9) In particular it may be very advantageous to achieve a bloom-retarding effect without adding catalytically interesterified compositions or other components based on fats or oils that are not naturally present in cocoa butter.

(10) Also, when manufacturing a CBE, it may be advantageous that the content of the CBE is based on fats and oils that are not chemically modified using catalysts.

(11) Importantly it has been found that the texture of the chocolate and chocolate-like products comprising triglyceride composition subjected to the inventive deodorization process may be excellent.

(12) In the following Examples, embodiments of the present invention are explained in more detail.

(13) When a standard cocoa butter or CBE is used in the examples, this refers to compositions that have not been treated according to the method of the present invention. Typically, such a standard cocoa butter has either not been deodorized or has been deodorized partly or fully at low temperatures, for example 180° C. and for times shorter than 60 minutes.

EXAMPLES

Example 1: Deodorization of Cocoa Butter

(14) This example describes the change in the amounts of mono-unsaturated and tri-saturated triglycerides as a function of deodorization temperature and process time.

(15) The amounts in Table 1 are in weight % of the total tri-glyceride content and are measured by standard HPLC methods.

(16) In Table 1, S is stearyl (St) or palmityl (P) while O is oleic.

(17) About 4 kg of Vest African standard cocoa butter was used for each deodorizing temperature, small samples of about 100 g being taken out for analysis after 2, 4 and 6 hours respectively.

(18) Before deodorizing the SOS composition in the feed was 28% StOSt, 38% POSt and 14% POP.

(19) The deodorizations were carried out at reduced pressure in standard equipment purged with N.sub.2 and with added steam from a steam generator. The exact pressure during deodorization is not critical and will typically be in the range from close to 0 mbar to about 100 mbar.

(20) TABLE-US-00001 TABLE 1 Change in amount of asymmetric triglycerides as a function of process temperature and process time. Feed 180° C. 200° C. 220° C. hours 2 4 6 2 4 6 2 4 6 % SOS 80 80 76 78 76 77 78 80 78 75 % SSO <0.7 <0.7 <0.7 <0.7 <0.7 <0.7 <0.7 <0.7 <0.7 1.25 % SSS 1.4 1.4 1.4 1.4 1.4 1.3 1.4 1.3 1.7 1.9 % SSO <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.4 0.63 % SSS 230° C. 240° C. 250° C. 260° C. hours 2 4 6 2 4 6 2 4 6 2 4 6 % SOS 78 76 76 76 75 73 78 75 70 72 67 66 % SSO 1.1 1.0 1.0 1.0 1.55 2.5 0.75 1.85 3.1 2.0 3.3 5.7 % SSS 1.3 1.5 1.9 1.5 2.1 2.7 1.7 2.2 3.0 2.0 2.8 4.2 % SSO 0.85 0.67 0.53 0.67 0.74 0.93 0.44 0.84 1.0 1.0 1.2 1.4 % SSS

(21) The following tendencies are evident from the data presented in Table 1:

(22) The higher the deodorization temperatures, the more asymmetric triglycerides (SSO) are formed. The same is true for the process time, longer process times promoting the formation of asymmetric triglycerides, the effect being most pronounced at higher temperature.

(23) At the same time, the amount of saturated triglycerides is also increased in the same way. Interestingly, the ratio between % SSO and % SSS also generally increases which shows that the process may be adapted for getting a larger increase in asymmetric triglycerides than in saturated triglycerides.

(24) Interestingly, the amount of trans-fatty acid esters does not increase significantly under the process conditions given in Table 1, as measured by HPLC, data not shown.

Example 2: Deodorization of a Fat Composition Useful as Cocoa Butter Equivalent

(25) Example 1 was repeated for fat from a different source than cocoa butter at selected temperatures and process times.

(26) A mixture of 50% Palm middle fraction IV 33 and 50% Shea stearin IV 36 was split into two portions of approximately 3 kg each. One portion was deodorized according to Process A.: 2 hours at 220° C., the other portion was deodorized according to Process B.: 4 hours at 260° C.

(27) Before deodorizing the SOS composition in the feed was 33% StOSt, 9% POSt and 28% POP.

(28) TABLE-US-00002 TABLE 2 Change in amount of asymmetric triglycerides as a function of process temperature and process time. Process A B 220° C. 260° C. Hours 2 4 %SOS 70 40 %SSO 2.2 15 %SSS 2.7 12 %SSO/ 0.8 1.3 %SSS

(29) It can be seen from the data in Table 2 that like in Example 1 for a different fat, the formation of asymmetric triglycerides is promoted by higher temperatures and longer process times. Similarly to Example 1, the % SSO/% SSS ration also increases.

Example 3: Bloom Behavior of Chocolate and Chocolate-Like Products

Example 3a: Bloom Behavior of Chocolate

(30) Five Chocolates were made based on the following recipes with cocoa butter as the only vegetable fat. The only difference between the chocolates is how the cocoa butter was deodorized, process time and temperature being varied.

(31) The composition of the chocolates is given in Table 3.

(32) TABLE-US-00003 TABLE 3 Composition of 5 chocolates differing only in how the cocoa butter was deodorized. Recipe 3a-1 3a-2 3a-3 3a-4 3a-5 CB deodorized 2 hours 31.0% 15.5% 6.2% 15.5% 6.2% at 180° C. CB deodorized 6 hours 0.0% 15.5% 0.0% 0.0% 0.0% at 180° C. CB deodorized 6 hours 0.0% 0.0% 24.8% 0.0% 0.0% at 240° C. CB deodorized 6 hours 0.0% 0.0% 0.0% 15.5% 24.8% at 260° C. Cocoa Powder (11% fat) 10.0% 10.0% 10.0% 10.0% 10.0% Skim milk powder 6.0% 6.0% 6.0% 6.0% 6.0% Sugar 52.6% 52.6% 52.6% 52.6% 52.6% Lecithin 0.4% 0.4% 0.4% 0.4% 0.4% Total fat content 32.0% 32.0% 32.0% 32.0% 32.0%

(33) The chocolates were all produced using the procedure described below:

(34) All ingredients were mixed except lecithin and a part of the fat. The mass was refined on a 300 mm Bühler refiner to a particle size of 20 micron.

(35) The refined mass was conched for 6 hours in a small Hobart machine N-50 with a 60° C. water jacket. After 4 hours the rest of the fat was added and after 5.5 hours the 0.4% lecithin was added.

(36) The final Chocolates were cooled down to 40° C. and tempered on a marble table and analyzed for perfect tempering and then deposited into 100 gram molds and cooled in a standard cooling tunnel with three zones for 30 min.

(37) Zone 1 was at 15° C., zone 2 was at 12° C. and zone 3 was at 15° C.

(38) All 100 gram tablets were stored at 20° C. for 4 days before they were placed at different storage conditions for bloom testing.

(39) Bloom evaluation was done using a standardized visual evaluation, assessing the time until strong visual bloom developed on the surface. The results are shown in Table 4, the time until strong visual bloom developed on the chocolate surface being indicated.

(40) The temperature cycle test is performed by storing the material for twelve hours at 25° C. followed by twelve hours at 31° C., cycling between these two temperatures with intermittent evaluation of the bloom on the surface at 20° C.

(41) TABLE-US-00004 TABLE 4 Appearance of strong bloom for the 5 chocolates of Table 3. Recipe No. 3a-1 3a-2 3a-3 3a-4 3a-5 25° C. isothermal 10 weeks >10 weeks >10 weeks >10 weeks >10 weeks 20° C.--> 14 days 14 days 23 days 25 days >46 days 25° C./31° C. Cycle test

(42) It can be seen from Table 4 that the chocolates comprising CB deodorized at higher temperatures and longer times provide bloom data superior to chocolates comprising only CB deodorized under milder conditions. For the isothermal data at 25° C., this tendency is also evident as can be seen by strong bloom appearing after 10 weeks for sample 3a-1, although. For the other samples, differences are clear from the temperature cycling data.

(43) The isothermal experiment is ongoing.

Example 3b: Bloom Behavior of Chocolate-Like Products

(44) Four compounds were made based on the recipes with four different vegetable fats in Table 5:

(45) TABLE-US-00005 TABLE 5 Recipes of 4 compounds with differing fat compositions. Recipe 3b-1 3b-2 3b-3 3b-4 Example 2 Process A fat 30.0% 27.0% 28.2% 0.0% Example 2 Process B fat 0.0% 3.0% 1.2% 0.0% Shea stearin IV 36 0.0% 0.0% 0.6% 0.0% Standard Cocoa butter 0.0% 0.0% 0.0% 30.0% Cocoa Powder (11% fat) 15.0% 15.0% 15.0% 15.0% Skim milk powder 6.0% 6.0% 6.0% 6.0% Sugar 48.6% 48.6% 48.6% 48.6% Lecithin 0.4% 0.4% 0.4% 0.4% Total fat content 31.65% 31.65% 31.65% 31.65%

(46) The same production procedure was used for all 4 compounds and was identical to the process described in Example 3a.

(47) All resulting 100 gram tablets were stored at 20° C. for 4 days before they were placed at different storage conditions for bloom test.

(48) Bloom evaluation and temperature cycling was performed as described in Example 3a. The results are given in Table 6.

(49) TABLE-US-00006 TABLE 6 Appearance of strong bloom for the 4 compounds of Table 5. Recipe No. 3b-1 3b-2 3b-3 3b-4 25° C. isothermal >16 weeks >16 weeks >16 weeks 9 weeks 20° C.−> 22 days 39 days 39 days 14 days 25° C./31° C. Cycle test

(50) From Table 6 it is clear that samples 3b-2 and 3b-3, both comprising fat treated according to process B in Example 2 have significantly better bloom properties in the cycle test when compared to the two samples that do not comprise process B fat.

(51) Also it can be seen from Table 6 that the compound 3b-1 is superior with respect to bloom when compared to 3b-4, the latter not comprising any fat deodorized at high temperatures.

(52) The tempered compounds described above in this example were also used for coating tests.

(53) Small biscuits with a fat content of 10% were individually coated with one of the four well-tempered compounds and cooled afterwards in a standard cooling tunnel with three zones for 15 min:

(54) Zone 1 was at 15° C., zone 2 was at 12° C. and zone 3 was at 15° C.

(55) All coated biscuits were stored at 20° C. for 4 days before they were placed at different storage conditions for bloom testing.

(56) Bloom evaluation was performed as described in Example 3a. The results are given in Table 7.

(57) TABLE-US-00007 TABLE 7 Appearance of bloom on biscuits coated with the four compounds described. Coating Recipe No. 3b-1 3b-2 3b-3 3b-4 20° C. isothermal >16 weeks >16 weeks >16 weeks >16 weeks 23° C. isothermal  13 weeks >16 weeks >16 weeks  10 weeks

(58) At 20° C. isothermal, no significant differences in bloom have been observed until now (tests ongoing), while at 23° C., the two composition comprising process B fat are better than the other two. Sample 3b-1, comprising Process A fat, is better than the standard at 23° C., confirming that process A produces fats with improved bloom properties in this case, while Process B is even more effective.

Example 3c: Bloom Behavior of Chocolates with Added Cocoa Butter Equivalents

(59) Three chocolates comprising no more than 5% vegetable fats not originating from cocoa butter were made based on following recipe.

(60) TABLE-US-00008 TABLE 8 Chocolate compositions with varying amounts of high temperature deodorized fat. Recipe 3c-1 3c-2 3c-3 Example 2 Process A fat 0.0% 3.35% 5.0% Example 2 Process B fat 0.0% 1.35% 0.0% Shea stearin IV 36 0.0% 0.30% 0.0% Cocoa liquid 40.0 40.0 40.0% Standard Cocoa butter 10.0% 5.0% 5.0% Sugar 49.6% 49.6% 49.6% Lecithin 0.4% 0.4% 0.4% Total fat content 32.4% 32.4% 32.4%

(61) The same production procedure was used for all three chocolates and was identical to the process described in Example 3a.

(62) All resulting 100 gram tablets were stored at 20° C. for 4 days before they were placed in a 25° C. isothermal storage cabinet for bloom test.

(63) Bloom evaluation was performed as described in Example 3a. The results are given in Table 9.

(64) TABLE-US-00009 TABLE 9 Appearance of bloom on chocolate with varying fat compositions Recipe No. 3c-1 3c-2 3c-3 25° C. isothermal 9 weeks 16 weeks 13 weeks

(65) It can be seen from Table 9 that chocolate samples 3b-2, the only samples comprising fat from process B, Example 2, have bloom properties superior to those of the other two samples. Sample 3c-3 has improved bloom properties when compared to 3c-1, which indicates a positive effect of the added fat from the added cocoa butter equivalent deodorized according to process A, Example 2.

(66) The tempered chocolates described above in this example were also used for coating tests.

(67) Small biscuits with a fat content of 10% were individually coated with one of the above mentioned three well-tempered chocolates and cooled afterwards in a standard cooling tunnel with three zones for 15 min.

(68) Zone 1 was at 15° C., zone 2 was at 12° C. and zone 3 was at 15° C.

(69) All biscuits were stored at 20° C. for 4 days before they were placed at different storage conditions for bloom test.

(70) Bloom evaluation was done as described in Example 3a and the results are summarized in Table 10.

(71) TABLE-US-00010 TABLE 10 Appearance of bloom on biscuits coated with the three chocolates described. Coating Recipe No. 3c-1 3c-2 3c-3 20° C. isothermal >16 weeks >16 weeks >16 weeks 23° C. isothermal  11 weeks >16 weeks  12 weeks

(72) It can be seen from Table 10 that samples coated with chocolate 3b-2, the only samples comprising fat from process B, Example 2, have bloom properties superior to those of the other two samples.

Example 4: Evaluation of Solid Fat Content in Relation to Bloom and Method of Deodorization

(73) This Example compares selected data from Example 1 and Example 3a with the solid fat content (SFC) of the chocolate compositions.

(74) Table 11 shows the fat content of three chocolates differing only by how the fat, here cocoa butter, was deodorized, data from Example 1.

(75) TABLE-US-00011 TABLE 11 Fat composition of chocolate recipes listed in Example 1, the cocoa butter being deodorized at different temperatures and for varying times. Recipe examples 3a-1 3a-3 3a-5 Deodorized at 180° C. for 2 hours 100% 20% 20% Deodorized at 240° C. for 6 hours 80% Deodorized at 260° C. for 6 hours 80%

(76) Table 12 shows the SFC as measured by the indicated standard method for the recipes in Table 11, while Table 13 recaptures bloom data from Example 3a.

(77) TABLE-US-00012 TABLE 12 SFC values according to IUPAC 2.150b for the recipes with the fat compositions listed in Table 11. Recipe 3a-1 3a-3 3a-5 SFC (IUPAC 2.150b) 20° C. 74 71 63 SFC (IUPAC 2.150b) 25° C. 70 65 49 SFC (IUPAC 2.150b) 30° C. 48 45 36 SFC (IUPAC 2.150b) 35° C. 0 3 5

(78) TABLE-US-00013 TABLE 13 Bloom data for the recipes from table 1, data form Example 3a. Recipe 3a-1 3a-3 3a-5 Days before unacceptable bloom, 14 23 57 20° C.−> 25° C./31° C. Cycle test

(79) Comparing Table 11 and Table 12 indicates that the SFC for a fat composition may change as a consequence of deodorization procedure.

(80) The SFC is related to the sensory and textural properties of the chocolate. Recipe 3a-1 may be regarded as a standard product having the properties normally associated with chocolate products. From Table 13 it can be seen that the bloom properties for this standard chocolate are inferior to the two other recipes.

(81) For recipe 3a-3, the SFC is still fairly close to that of the standard product 3a-1, see table 12, but the bloom properties are significantly better, see Table 13.

(82) For recipe 3a-5, the bloom data are excellent, see Table 13, but the SFC changes more pronounced when compared to the standard product 3a-1 and product 3a-3, see Table 12.

(83) It should be noted that all three recipes in this example may be useful for chocolate but it may sometimes be necessary to evaluate textural properties besides the bloom effect to optimize the recipes for certain purposes.

Example 5: Effect of Addition of Water to Oil

(84) A standard West African Cocoa butter is deodorised in two different processes: C. Deodorization at a temperature of 240° C. for 4 hours. D. As C, but 1.5% water by weight of the cocoa butter was mixed into the oil prior to starting the deodorization.

(85) Table 14 shows the Solid fat content as measured according to IUPAC 2.150b, the total amount of tri-saturated triglycerides (SSS) in weight % of the deodorized fat, the total amount of mono-unsaturated asymmetric triglycerides (SSO) in weight % of the deodorized fat, and the ratio between % SSO and % SSS. % SSS and % SSO are measured by standard HPLC methods.

(86) TABLE-US-00014 TABLE 14 Influence of water added prior to deodorization process on fat composition. Amount (weight %) Cocoa Cocoa Cocoa SFC of selected butter butter butter (IUPAC 2.150b) triglycerides standard Process C Process D 20° C. 75.5 72.0 73.5 25° C. 70.5 65.0 67.0 30° C. 49.5 44.5 46.5 35° C. <1 1.5 1.5 SSS 1.5 1.9 1.9 SSO <0.5 0.9 1.3 SSO/SSS ratio — 0.49 0.70

(87) It can be seen from the data in Table 14 that process D produces more mono unsaturated asymmetric TAGs at the same temperature and time than process C.

(88) At the same time, the ratio between mono unsaturated asymmetric TAGs and the tri saturated TAGs increases significantly by using process D compared to process C.

(89) Importantly, the solid fat content decreases significantly less by using process D compared process C.

(90) These results are confirmed by the texture measurements given in Table 15.

(91) Texture measurements were performed on 100 g tablets prepared according to the procedure given in Example 3a.

(92) All 100 gram tablets were stored at 20° C. for 4 days before measurements were taken. The tablets were then transferred to a cabinet and held at the measurement temperature for 2 days before measurements were taken.

(93) The measurements were made using a Texture Analyzer TA-XT2i, and the probe used was the P2N needle set to penetrate 3 mm. The measured penetration force was expressed in grams.

(94) TABLE-US-00015 TABLE 15 Texture measurements comparing the hardness of cocoa butter treated in different ways. cocoa butter, no deodorization Process C Process D Texture at 20° C., g force 905 917 1050 Texture at 25° C., g force 720 709 841

(95) As may be seen from the data in Table 15, Process C provides a product similar in hardness to that of the standard, while process D provides an even harder product.

(96) Thus both products from process C and process D can be used as bloom-retarding components, the product from process D surprisingly having superior textural properties with a more optimal SSO/SSS-ratio.