Fat Composition

Abstract

A fat composition comprises: from 55 to 75% StOSt; from 10 to 25% POSt; and less than 10% POP;
said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than 45; and N10 of greater than 80.

Claims

1. A fat composition comprising: from 55 to 75% StOSt; from 10 to 25% Post; and less than 10% POP; the percentages of StOSt, POSt and POP being by weight based on total triglycerides present in the composition, and having the following N-values: N35 of less than 45; and N10 of greater than 80.

2. The fat composition as claimed in claim 1 comprising less than 8% by weight POP based on total triglycerides present in the composition.

3. The fat composition as claimed in claim 1 which comprises from 60 to 80% by weight shea stearin and from 20 to 40% by weight illipe butter.

4. The fat composition as claimed in claim 1, which has an N25 of greater than 50.

5. The fat composition as claimed in claim 1, which has a palmitic acid content of from 1 to 10% by weight based on C12 to C24 fatty acids present in the fat composition.

6. The fat composition as claimed in claim 1, which has a stearic acid content of from 45 to 75% by weight based on C12 to C24 fatty acids present in the fat composition.

7. The fat composition as claimed in claim 1, wherein the StOSt content is from 60 to 70% by weight.

8. The fat composition as claimed in claim 1, wherein the POSt content is from 11 to 16% by weight.

9. A process for making the fat composition of claim 1 which comprises mixing from 60 to 80% by weight shea stearin with from 20 to 40% by weight illipe butter.

10. A cocoa butter improver comprising the fat composition according to claim 1.

11. A method for improving the heat resistance of a fat-containing confectionery product, comprising adding to the confectionery product the fat composition according to claim 1.

12. A confectionery product comprising from 10 to 90% by weight fat, wherein the fat comprises: from 30 to 55% by weight StOSt; from 20 to 40% by weight POSt; and from 5 to 30% by weight POP, the percentages of the StOSt, POSt and POP being based on the weight of the fat.

13. The confectionery product as claimed in claim 12 which comprises a fat composition comprising: from 55 to 75% StOSt; from 10 to 25% POSt; and less than 10% POP; the percentages of StOSt, POSt and POP in the fat composition being by weight based on total triglycerides present in the composition, and having the following N-values: N35 of less than 45; and N10 of greater than 80.

14. The confectionery product as claimed in claim 12 which comprises cocoa butter.

15. The confectionery product as claimed in claim 12 which comprises one or more ingredients selected from cocoa powder, sugar and lecithin.

Description

EXAMPLES

[0081] The examples include reference to the figures in which:

[0082] FIGS. 1 and 2 show the results of tests on the ability of confectionery products comprising a fat composition of the invention to retain shape and resist blooming.

EXAMPLE 1

[0083] Fat blends as provided in Table 1a were prepared, wherein PMF is palm mid fraction and SHs is shea stearin fraction containing 75% StOSt, 7% POSt and 2% POP.

TABLE-US-00001 TABLE 1a Fat blend 1 (comparative) Fat blend 2 PMF 55 SHs 45 70 Illip butter 30 Iodine value (IV) 34.4 32.5 Slip Melting Point, C. 32.6 34.5 N-value - SFC stabilized at 26 C. S26N10 92 S26N20 72 86 S26N25 63 83 S26N30 51 72 S26N35 7 21 S26N40 0 2 Fatty acid composition C12:0 0.08 0.0 C14:0 0.55 0.0 C16:0 33.01 6.4 C18:0 28.93 57.7 C18:1(t) 0.07 0.1 C18:1c 32.33 31.5 C18:2(t) 0.15 0.0 C18:2c 2.82 2.0 C18:3c 0.05 0.1 C20:0 1.44 1.9

[0084] The following table (Table 1b) shows the StOSt, POSt and POP content of illipe butter, the shea stearin (SHs) and cocoa butter (CB) as well as of the blend according to the invention.

TABLE-US-00002 TABLE 1b StOSt POSt POP SHs 75 7 2 Illipe 42 29 9 CB 26 40 17 70Illipe/30SHs 65.1 13.6 4.1 70% fat 53.4 21.5 8.0 (70 SHs + 30 Illipe) + 30 CB

EXAMPLE 2

[0085] Ingredients were blended according to Table 2.

TABLE-US-00003 TABLE 2 Recipe 1 Recipe 2 Recipe 3 Recipe 4 Recipe 5 With Fat with Fat with Fat with Fat with Fat In % by weight blend 1 blend 2 blend 2 blend 2 blend 2 Fat blend 15 5 23 16.7 10 Cocoa Mass 40 36 17 30.3 36 Natural Cocoa Powder 10 3 Cocoa Butter (CB) 9 4 Sugar 45 49.6 49.6 Lecithin 0.2 0.4 0.4 Vanillin 0.02 0.02 0.02 Final fat blend 60CCB/40 85CCB/15 30CCB/70 50CCB/50 70CCB/30 in % by weight fat blend 1 fat blend 2 fat blend 2 fat blend fat blend StOSt 31.9 53.4 45.6 37.7 POSt 36.0 21.5 26.8 32.1 POP 15.1 8.0 10.6 24.2

EXAMPLE 3TEMPERING

[0086] The test involves cycling the chocolate products from Example 2 up to an elevated temperature and then back down to ambient (25 C.).

[0087] Test 1: 5 Cycles

[0088] Cycle 1 heat at 37 C.; hold for 8 hours; reduce to 20 C. and hold for 16 hours

[0089] Repeat 4 times and finally hold ambient temperature and time to bloom measured.

TABLE-US-00004 TABLE 3 Samples Temper temperature, C. Observation during temper Recipe 1 26.0-28.0 Normal Recipe 2 25.8-28.6 Normal Recipe 3 26.0-29.6 Normal Recipe 4 26.6-29.2 Normal Recipe 5 27.6-30.8 Normal

[0090] FIGS. 1 and 2 show the results of the tests. The figures show that the recipes increased in their ability to retain shape and resist blooming in the order 1<2<3<4<5.