NON-BLOOM COMESTIBLE PRODUCT

Abstract

The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).

Claims

1. A composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).

2. A composite comestible product according to claim 1, wherein the total fat content comprises the randomly interesterified fat in an amount of at least 30 wt % by weight of the total fat content.

3. A composite comestible product according to claim 1, wherein the total fat content further comprises a liquid oil in an amount of from 10 to 70 wt % by weight of the total fat content, the liquid oil having a saturated fat content of less than 20 wt % by weight of the liquid oil and a solid fat content of less than 5 wt % at 20 C., wherein the randomly interesterified fat is present in a total amount of from 90 to 30 wt % by weight of the total fat content, and, preferably, wherein the randomly interesterified fat and the liquid oil are present in a total amount of at least 80 wt %, more preferably at least 90 wt % by weight of the total fat content.

4. A composite comestible product according to claim 1, wherein the second component forms at least a portion of an outer surface of the comestible product, the outer surface having a colour and/or size such that the presence of any fat bloom thereon would be readily discernible.

5. A composite comestible product according to claim 1, wherein the first component forms a bakery portion or a filling.

6. A composite comestible product according to claim 5, wherein the first component forms a bakery portion, wherein the bakery portion has a total fat content of from 9 to 23 wt % by weight of the bakery portion.

7. A composite comestible product according claim 1, wherein the first component and the second component form first and second adjacent layers respectively.

8. A composite comestible product according to claim 1, wherein: (i) the first component forms a continuous bakery portion, and wherein the second component forms one or more discrete inclusions; or (ii) the second component forms a continuous portion, and the first component forms one or more discrete bakery inclusions.

9. A composite comestible product according to claim 1, wherein the second component has a total content of SU.sub.2 and U.sub.3 triglycerides of less than 10 wt % based on the total triglycerides present in the second component.

10. A fat composition for use in forming a chocolate-containing comestible product, the fat composition having a total saturated fat content of from 20 to 50 wt % and a total trans fatty acid content of less than 3 wt % and comprising: (i) from 30 to 90 wt % of a randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat; and (ii) from 70 to 10 wt % of a liquid oil having a saturated fat content of less than 20 wt % by weight of the liquid oil and a solid fat content of less than 5 wt % at 20 C., wherein the randomly interesterified fat and the liquid oil are present in a total amount of at least 90 wt % by weight of the fat composition.

11. A fat composition according to claim 10 comprising from 30 to 50 wt % liquid oil and from 70 to 50 wt % randomly interesterified fat.

12. A fat composition according to claim 10, wherein the randomly interesterified fat and the liquid oil are present in a total amount of at least 92 wt % by weight of the total fat content or fat composition, preferably at least 95 wt %.

13. A fat composition according to claim 10, wherein the randomly interesterified fat is a randomly interesterified palm oil or a randomly interesterified palm oil fraction, preferably a randomly interesterified palm olein.

14. A fat composition according to claim 10, wherein the liquid oil is selected from the group consisting of canola oil, rapeseed oil, sunflower oil, soy oil, peanut oil, corn oil, cottonseed oil, olive oil, oils extracted from grape seeds, hazelnut or other nut oils, linseed, rice bran oil, safflower, sesame, liquid fractions of palm oil, liquid fractions of shea butter, liquid algae oil, diglyceride liquid oil and mixtures of two or more thereof.

15. A fat composition according to claim 10, wherein the total fat content or fat composition comprise less than 1 wt % trans fatty acids by weight of the total fat content or fat composition.

16. A method for producing a comestible product, the method comprising: (i) providing a dough; and (ii) baking the dough to form a baked dough, wherein the baked dough has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content; wherein: (a) the dough is provided with one or more discrete inclusions, the one or more discrete inclusions being chocolate components comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE), and/or (b) the baked dough is cooled to between 18 and 40 C. and is then at least partially coated with a chocolate component to form a comestible product, the chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).

17. A method for producing a comestible product, the method comprising: (i) providing a filling at a temperature of between 18 and 40 C.; and (ii) at least partially coating the filling with a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE) to form a comestible product, wherein the filling has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, and wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content.

18. A method for producing a comestible product, the method comprising: (i) providing a filling; and (ii) depositing the filling at a temperature of between 18 and 40 C. onto a chocolate layer or into a chocolate shell, the chocolate layer or chocolate shell comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE), to form a comestible product, wherein the filling has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, and wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content.

19. Use of a randomly interesterified fat in a first component which forms a bakery portion or a filling, to prevent fat bloom on a surface of a second component which is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE), the first and second components being in direct contact, wherein the randomly interesterified fat has a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat.

20. A use according to claim 19, wherein the use is to prevent fat bloom on the surface of the second component during storage in a sealed and airtight package at a temperature of from 18 to 25 C., preferably for at least 3 months.

Description

FIGURES

[0172] The present disclosure will be described in relation to the following non-limiting figures, in which:

[0173] FIG. 1 shows a composite comestible product in accordance with the present disclosure having two layers. The darker layer depicts a chocolate layer, and the lighter layer depicts a filling in direct contact with the chocolate layer.

EXAMPLES

[0174] The present disclosure will be described in relation to the following non-limiting examples. The chocolate components used in the Examples have a SU.sub.2+U.sub.3 triglyceride content of less than 10 wt % as defined hereinbefore.

Example 1

[0175] An anhydrous filling was prepared in accordance with the present disclosure and its compatibility with chocolate was studied with the following method.

Principle of the Method

[0176] To compare/study the chocolate bloom due to fat migration from the filling, the following method was used: [0177] Make a lab-model test product: the non-aerated fat filling was poured as a layer, crystallised, then covered with dark chocolate containing 2% of Anhydrous Milk Fat (AMF). This two-layered product was dosed in a Rodac petri plate: [0178] 9 g of fat filling (about 3 mm thick) [0179] 3 g of chocolate (exactly 0.9 mm). The two-layered product is depicted in FIG. 1. [0180] Keeping tests: The petri plates containing the lab-model test product were stored isothermally at 25 C. and 18 C. (two conditions in parallel). Once a week, the samples were monitored to check whether bloom had occurred on the surface of the chocolate. The test was stopped when the bloom was visible to the naked eye (with optimal natural light conditions). The result is expressed as a number of weeks before bloom is seen (at either 25 C. or 18 C.), which is expressed quantitatively with a Fat Bloom Index for this Model test product (FBIM).

[0181] Usually, fat bloom is accelerated at 25 C., so it appears first at this temperature. For instance, a FBIM=12 means blooms appears (usually at 25 C.) after 12 weeks.

Filling

(a) Recipes

[0182] Recipes of fillings with a chocolate flavour were made with the recipe shown in Table 1 (everything was kept constant except the nature of the added fat to study).

TABLE-US-00001 TABLE 1 filling composition Ingredient Amount (wt %) Icing sugar 58.23 Cocoa powder (11% fat) 13 Added fat blend 28.57 (details in table 2) Soy lecithin 0.2 TOTAL 100% (30.2% total fat).sup.
Table 2 (see overleaf) presents fat blend comparative recipes (C1-C8) as well as recipes according to the present disclosure (D-F).

TABLE-US-00002 Examples according Comparative samples to the invention Recipe code C1 C2 C3 C4 C5 C6 C7 C8 D E F Detail of oil 1 nature Rapeseed hoso palm RDB Anhydrous Fuji Fuji no IE IE IE ADDED olein palm Milk Fat Bisco Ertifil filling palm palm palm fat in oil (cow) DA01 AB550 (chocolate olein olein olein filling alone) oil 1% 100 100 100 100 100 100 100 NA 100 87.5 87.5 oil 2 nature Rapeseed hoso oil oil 2% 0 0 0 0 0 0 0 0 12.5 12.5 Sat fat in the 7 8 46 50 62 55.5 72 46 41 41 above added fat blend (in % of fatty acids methyl esters) % fatty acids 0 0 0.3 0.3 13.5 4.5 26 0.3 0.3 0.3 with 12 or less carbons in the added fat blend % trans <1 <1 <1 <1 3.2 <1 <1 <1 <1 <1 fatty acids Sat fat 87% 86% 17% 10% 12% 0% 30% 17% 26% 26% change vs DA01 (%) Bloom Number of NA (stopped after >38 (then >67 >38 (then >67 >46 but <67 >67 >67 >67 Resistance weeks before quick failure at stopped) stopped) in dark fat bloom 25 C.) chocolate at 18 C. FBIM = 2 2 2 4 >67 35 >67 7 >67 >67 >67 Number of weeks before fat bloom at 25 C. Number of NA NA NA NA NA NA NA >41 but <67 >67 >67 >67 weeks before fat bloom at Office room temperature (17 to 27 C.) Chocolate NA NA NA 306 32 (Chocolate 173 135 NA 138 103 NA hardness too soft) (g at 0.8 mm) after 10 months of storage at 25 C. in contact with filling. Bloom Number of >67 >67 >67 >67 Resistance weeks before in milk fat bloom chocolate at 18 C. FBIM = >67 >67 >67 >67 Number of weeks before fat bloom at 25 C. Office room >67 >67 >67 >67 temperature (17 to 27 C.)

[0183] Details of the fats used in Table 2 are as follows:

Comparative Fats: C1 to C7

[0184] Liquid oil used (not fractionated): regular and native rapeseed or high oleic sunflower (hoso). Each of these liquid oils has a SFC at 20 C. of 0. Rapeseed has 30% PUFA and high oleic sunflower has 9% PUFA. [0185] C3 is a standard palm olein, obtained by mechanical fractionation of palm oil. [0186] C4RDB palm oil=Native Palm oil refined, deodorized and bleached (RDB) [0187] C5 to C7 are commercially available Anti-Bloom Fats(ABF) known to those skilled in the art: AMF and two ABF from Fuji Oil Europe.

[0188] Dark chocolate is much more sensitive to bloom than milk chocolate, and usually requires an anti-bloom fat in the biscuit or filling at its contact. So to avoid chocolate bloom coming from the migration of the fat from the fat filling (or a biscuit) to the dark chocolate, people usually use (in the filling/biscuit) either: [0189] anhydrous milk fat [0190] specialty fats known as antibloom fat (ABF).

[0191] Two commercial ABF from Fuji are used here are comparative examples; they contains significant levels of lauric fats (4.5% and 26% as seen by the % fatty acids with 12 or less carbons) and have high to very high saturated fat levels (55.5% and 72%).

Further Details on IE Palm Olein:

[0192] A commercially available palm olein chemically interesterified and refined was used having the following fat profile: [0193] non-hydrogenated [0194] FFA<0.1% [0195] TFA=0.4% [0196] SFC (IUPAC method already mentioned) [0197] 28% at 20 C. [0198] 12% at 30 C. [0199] 7% at 35 C. [0200] 3 to 4% at 40 C.

[0201] This chemical interesterification enables the fatty acids to be randomly distributed on the glycerol.

[0202] All the fats used in Table 2 are non-hydrogenated and non-tempered fats.

(b) Preparation of the Melted Filling

[0203] A filling was prepared using a Kenwood Major mixer with a K blade (3.5 kg of filling per batch).

[0204] All powders were premixed together and put aside.

[0205] Weight and melt the fats at 70 C.; add oils and lecithin and blend in the Kenwood bowl until the fat phase was thoroughly premixed. The fat blend was at about 60 C. at this stage. The powder premix was added into the bowl and the filling was mixed using the Kenwood mixer for 5 minutes (at the maximum possible speed without splashing out), while maintaining the temperature at 60 C. using a heat air gun if necessary.

Chocolate Recipes

[0206] Dark Chocolate recipe: 44.5% sugar, 42% cocoa mass, 7.5% cocoa butter, 3% lactose, 2% anhydrous milk fat, 0.5% soy lecithin, 0.5% PGPR. Total fat 33.2%.

[0207] The test was also carried out, for some of the fillings, with a milk chocolate.

[0208] The milk chocolate was made by blending at 45 C. a commercially available milk chocolate tablet with 1% cocoa butter and 0.5% PGPR (to improve the spreading of this very thin chocolate layer). The commercially available milk chocolate tablet used contains sugar, cocoa butter, skimmed milk powder (11-14%), cocoa mass 10%, whey powder (5-8%), 4.8% anhydrous milk fat, hazelnut paste (<1%) and soy lecithin. It has 29.5% total fat.

Preparation of Two-Layered Test Products

Filling:

[0209] Place Petri plates at 18-20 C.

[0210] Dose 9 g of filling at about 60 C. in each petri plates (Rodac plates: standardized petri plates commonly used in microbiology, 4.6 mm deep, diameter 57 mm); [0211] Petri plates then receive (immediately after depositing) adequate shaking to flatten the filling surface [0212] Cool immediately in a Sollich chocolate tunnel (10 minutes at 10 C., max air convection speed).

[0213] Take care to ensure the filling surface is as flat and horizontal as possible, in order to ensure then a thickness of chocolate as even as possible. Store and stabilize 3 days at 19-20 C.

Chocolate:

[0214] Using an Aasted AMK10 tempermeter at 10 kg/H, temper the chocolate to a temperindex of 4.5 to 5.8 (as indicated by a tempermeter Sollich E2), corresponding to a final temperature around 26.5 C. (milk) to around 28.5 C. (dark chocolate). [0215] Equilibrate the petri plates containing the filling (prepared above) in monolayer (no stacking, no cover) for 1 H minimum at 26 to 27 C. (for Milk chocolate) or at 28 to 30 C. (for dark). [0216] Then dose 3 g of chocolate on the filling. To get a uniform flat chocolate layer of 0.9 mm even thickness, three specific techniques are used: depositing with a small syringe in spiral covers initially most of the surface, then a microbiology plastic spreader is used immediately to improve the spread, followed by adequate shaking. Both said syringe and microbiology spreader are clean and initially stored at the same temperature as the chocolate exit temperature. It is very important to ensure a chocolate thickness of 0.9 mm as even as possible on its 2 surfaces. [0217] Also dose 3 g of chocolate directly on other petri plates (placed previously at 29 C.) without filling below: this is a chocolate control (without filling: C8). [0218] The chocolate is then rapidly crystallised in a Sollich cooling tunnel with air convection at 12 C. and low air speed (50%) during 10 minutes (common best practice for a thin chocolate layer). [0219] Then stabilize all products (bilayers: filling+chocolate; and chocolate control) for 3 days at 181 C.

Keeping Tests to Study Bloom Stability

[0220] Place 6 petri plates of each filling/chocolate combination at each of these conditions: [0221] 250.5 C. [0222] 180.5 C. [0223] Optionally (not done for all trials): office at room temperature (which varied during the period between the extreme 17 to 27 C.).

[0224] Inspection for fat bloom on the chocolate was done visually (by naked eye) every 7 days during 12 weeks, then every about 4 weeks until 41 weeks. A final check was done at 67 weeks.

[0225] Chocolate products are usually stored by the consumer at room temperature, i.e. in a lot of climates 202 C. for most of the time. At 25 C., bloom is expected to appear quicker.

[0226] At 25 C., it is desirable that bloom should not appear until after more than 8 weeks for medium antibloom fats and more than 12 weeks for good anti-bloom fats. Bloom at 18 C. should appear only after shelf life, i.e. at least 9 months minimum for most bakery and chocolate products.

Results and Conclusions

[0227] The results are presented in Table 2 and are discussed below.

a/Results on Bloom for Dark Chocolate:

[0228] At 25 C., [0229] Rapeseed, hoso & palm olein blooms after only 2 weeks, palm blooms after 4 weeks: all this is clearly unacceptable for industrial products having shelf life from 6 to 18 months. [0230] Bisco DA01 blooms after 35 weeks, which is excellent. And all others filling fats induced no bloom on chocolate after more than 67 weeks when we stopped the test. However, chocolate on AMF filling is shiny and without discoloration, but has some small droplets of oil on the chocolate surface and the chocolate is very soft. So it does not bloom, but the chocolate is damaged.

[0231] The chocolate control C8 (no filling) was dosed with the same tempering/cooling conditions in the Petri plates. It did bloom between 46 and 67 weeks at 18 C., but blooms after only 7 weeks at 25 C. This demonstrates the dramatic impact of elevated storage temperature on chocolate fat bloom.

[0232] It should be noted that the chocolate at the contact of the antibloom fats (compositions C5 to C7 and D to F) is more resistant to fat bloom that the chocolate alone, although this is not fully understood.

[0233] Surprisingly, IE palm olein (pure of mixed with 13% rapeseed/hoso) is the most efficient Antibloom fat with outstanding results at 25 C. Despite less sat fat (46%) than the classical anti-bloom fats (72% and 55.5%), it is as efficient as Ertifill AB550 and more efficient than DA01, without any expensive lauric fat (compared to 26% and 4.5% of fatty acids with 12 or less carbon in respectively Ertifill AB550 and DA01).

[0234] Compositions D to F are outstanding antibloom fats at 25 C., but also at 18 C. and in variable room temperature in the office. Table 2 reports the dark chocolate at their contact was not bloomed after 67 weeks at 25 C., but in fact, they were even still not bloomed when checked a last time after 166 weeks at 25 C. (i.e. more than 3 years).

[0235] Control C6 has several disadvantages compared to the fats D to F according to the present disclosure: [0236] More Saturated fat: +21 to +35% [0237] More expensive (use of lauric fats like coconut or palm kernel oil) [0238] Less bloom stability in extreme conditions (>35 weeks at 25 C.).

[0239] Control C7 has several disadvantages compared to the fats D to F according to the invention: [0240] Much more Saturated fat: +56 to +75% [0241] Much more expensive (use of lauric fats like coconut or palm kernel oil)
for the same bloom stability in extreme conditions (>67 weeks at 25 C.).

[0242] Note that the 3 ABF C5 to C7 all have from 4.5 to 26% of fatty acids with 12 or less carbons in the added fat blend, whereas the fat compositions according to the invention have only 0.3% (by weight of the FA). AMF also have more than 3% of TFA.

b/Results on Bloom for Milk Chocolate:

[0243] The impact of the fats in fillings on bloom of milk chocolate was also tested, but only for the fats D to F according to the present disclosure. They enable excellent bloom resistance on the milk chocolate (still no bloom seen after 67 weeks in the 3 temperature conditions tested) with lower sat fat than palm oil or classical antibloom fats.

[0244] Palm oil alone is often compatible with milk chocolate, but it has 9 to 22% more sat fat than the compositions D to F.

c/Results on Chocolate Hardness:

[0245] After 10 months of storage at 25 C. of the petri plates having the bilayer filling+dark chocolate, chocolate hardness is recorded at 25 C. with a TAXT2-plus texture analyser with the following procedure: [0246] set the thermostatic chamber of the TAXT2-plus at 25 C., close its door and allow for stabilisation for at least 2 hours. [0247] Move very quickly the Rodac plates (containing the bi-layer filling+chocolate) from the storage chamber to the TAXT2-plus chamber (as the texture may irremediably evolve with temperature change). It is critical to take all precautions to minimize filling's temperature changes (isolate from hands . . . ). [0248] Put a Rodac plate on a suitable support (which always stays in the thermostatic chamber) to avoid the bottom of the plate to move (vertically or horizontally) [0249] a right cylinder probe of 2 mm diameter is moved down at a speed of 1 mm/s and the resulting force is recorded over time [0250] hardness is taken as the force after the probe penetrates the chocolate by 0.8 mm [0251] the final result, expressed in grams at 0.8 mm, is the mean of 9 measures (3 per plate3 plates).

[0252] The results are shown in Table 2 and discussed below.

[0253] The hardness of the dark chocolate after contact with a filling containing the fat composition according to the invention recipe D is: [0254] the same as for the chocolate in contact with the filling containing C7, although the added fat in C7 has 56% more saturated fat. [0255] Much higher than for the chocolate in contact with the filling containing AMF C5 (138 g vs 32 g), although the added fat in C5 is has 35% more saturated fat.

[0256] This demonstrates the benefit on hardness of having less % fatty acids with 12 or less carbons in the added fat blend.

[0257] The hardness of the chocolate after contact with a filling containing the fat composition according to the invention recipe E is a bit softer than for recipe D, due to the lower saturated fat. However, this is still acceptable, and much better than with AMF (C5).

[0258] Chocolate in contact with palm oil filling (C4) is much harder, but it is believed that this is an artefact because this chocolate is severely bloomed after 10 months at 25 C. (bloom reorganizes the cocoa butter network and usually creates crystals of form VI, having an increased melting point, thus higher SFC at 25 C.).

d/Results on Filling Hardness

[0259] Compositions D to F are very suitable to make fillings (especially for biscuits) because they crystallise quickly, have a suitable texture, with a good balance between melting and heat resistance. Accordingly, the sensorial properties of the fillings produced with compositions D to F are suitable to make fillings for chocolate pralines or to fill bakery products. Some Rodac plates were filled to the top with the hot (60 C.) filling (no chocolate) and scrapped (to standardize height), then crystallised immediately in the cooling tunnel as explained above.

[0260] The Rodac plates were then stored 14 days at 20 C. (1 set) and 14 days at 25 C. (another set in parallel).

[0261] Hardness was then measured at the same temperature than previously stored (20 or 25 C. respectively) by penetrometry with a TAXT2-plus (equipped with a thermostatic chamber to avoid temperature change during measure), using a cylinder of 10 mm of diameter. Exact numbers are not provided here, since hardness varies slightly depending on filling pre-crystallisation, filling cooling conditions and the storage and measurement temperatures (20 or 25 C.).

[0262] Nevertheless, general conclusions can be drawn. The hardness, between 20 and 25 C., of fillings with compositions D to F was found to be: [0263] quite similar to fillings having compositions C4 and C6 [0264] about 3 times higher than fillings made with C5 (AMF) which is usually too soft [0265] softer than the very hard fillings made with C7.
e/Summary:

[0266] The fats compositions D to F have lower saturated fat than classical antibloom fats, and enable outstanding antibloom properties, without too much softening of the chocolate at contact. They also bring to fillings good technical properties: quick crystallization speed, suitable hardness at 20 to 25 C., and suitable heat resistance and melting profile.

Example 2

[0267] Crunchy cookies with big dark chocolate inclusions (thus highly visible) were prepared in accordance with the present disclosure.

Preparation of the Dough:

a) Recipes

[0268] Table 3 (see overleaf) provides the raw dough recipes.

[0269] RDB palm oil, Rapeseed oil and IE palm olein used in this cookie dough are the same as in Example 1.

[0270] Chocolate pieces are added in two sizes: Chunks (big cubes, of length and width from 8 to 12 mm); and drops (just below 0.10 g each). Both contain the same chocolate ingredients (by decreasing order): sucrose, cocoa mass, cocoa butter, dextrose 2%, soy lecithin. Contains 26% fat.

TABLE-US-00003 TABLE 3 example 2 Recipe wt % INPUT/raw dough Recipes Dough Control Comparative Invention process step Ingredient name C10 C11 G 1 Sucrose (blend of icing/cristal 14.33% 14.33% 14.89% EU No. 2) 1 Salt 0.59% 0.59% 0.62% 1 RDB palm oil (25 kg blocs) 14.74% 0.00% 1 Inter-Esterified palm olein 10.47% 1 Rapeseed Oil Refined 14.74% 2.22% 2 Water (cold) 5.46% 5.46% 5.43% 2 Flavors 0.10% 0.10% 0.10% 2 Ammonium hydrogen carbonate 0.50% 0.50% 0.52% 3 WHEAT FLOUR T 55 29.75% 29.75% 31.20% 3 Acid baking powders (SODIUM 0.60% 0.60% 0.63% BICARBONATE, Disodium diphosphate) 4 CHOCOLATE-DROPS 11.61% 11.61% 11.61% 4 CHOCOLATE-Chunks 22.32% 22.32% 22.32% TOTAL raw dough 100.00% 100.00% 100.00% % added fat 14.74% 14.74% 12.69% IE palm Added oil nature RDB palm oil rapeseed olein/rapeseed Detail of ADDED Added oil composition 100% 100% 83/17 fat in filling Sat fat in the above added fat 50 7 39.4 blend (1) % fatty acids with 12 or less 0.3 0.0 0.3 carbons in the added fat blend (1) % trans fatty acids (1) <1 <1 <1 Sat fat reduction 0% 86% 21% Bloom Number of weeks before fat bloom >14 NA >14 Resistance of at 18 C. chocolate pieces Number of weeks before fat bloom >14 <8 >14 in baked cookie at 25 C. (1): in % of fatty acids methyl esters

b) Dough Making

[0271] A Hobart mixer (2 kg) is used with a K-blade. [0272] The hard fats are placed in a 45 C. stove for some minutes until they are semi-solids, i.e. soft enough (but still contain crystals) to be used in the next step. [0273] Creaming: sucrose, salt and added fats are mixed together in the Hobart bowl (high speed; reduce speed if splashing out, like for rapeseed) for 3 minutes, which aerates the mix. [0274] Water, Ammonium hydrogen carbonate and flavours are first premixed together and then added to the bowl and mixed for 2 min (medium speed). [0275] Then flour+other baking powders are first premixed together and then added to the bowl and mixed for 3 min (medium speed). At this stage, dough temperature is about 25 C. [0276] Finally, the chocolate pieces are added and mixed 50 sec (low speed).

[0277] Let the dough rest for 45 min at room temperature (about 18 C.).

[0278] Depending on flour properties and dough process, the skilled person will know how to modify the water addition and/or the ratio icing:-crystal sucrose and baking powders in order to obtain the desired cookie spreading upon following baking.

c) Forming

[0279] Forming by classical wire-cut slices of rough dough of 26 g, with a diameter enabling to reach diameter target (below) after baking.

Baking:

[0280] In a static oven for about 9 minutes at 215 C. (time to be adjusted to reach a final moisture content of 2.7%). Weight after baking is about 23 g, and diameter 764 mm.

[0281] Cooling (first at air ambience, then with a cooling tunnel) at 25 C. (internal temperature), then flow wrap rapidly in transparent packaging (air tight).

[0282] Storage and stabilization is for 3 to 4 days at 181 C.

[0283] Then, products enter the following keeping test to study the compatibility of the dough added fat with the chocolate pieces: [0284] Store 2 series of wrapped cookies respectively at 18 and 25 C. isothermal (0.5 C.). [0285] Once a week, at least 6 cookies are monitored to determine whether bloom appears: the test is stopped when the bloom appears to the naked eye on the chocolate inclusions (with optimal natural light conditions). From our experience, in order to have no issue during the 9 months shelf life, the target is at least 12 weeks without bloom at 25 C. and no bloom up to 9 months at 18 C.

Conclusions for the Baked Chocolate Pieces Cookies:

[0286] After baking, several chocolate pieces per cookie (especially big chunks) are well visible, i.e. not covered by dough. This enables the evaluation as to whether bloom is forming.

[0287] For the control recipe with palm oil (C10), no bloom is seen on the chocolate pieces after 14 weeks at both 18 and 25 C.: chocolate pieces cookies have stable chocolate, in presence of palm oil. After 14 weeks, chocolate pieces are hard (as for normal dark chocolate) when eaten.

[0288] For comparative recipe C11 made with only native rapeseed oil as added fat, cookies were too spread after baking (larger diameter than target, less height). Upon storage, fat bloom appears before 8 weeks at 25 C. (failure to the bloom test). After 14 weeks of the keeping test, especially at 25 C., chocolate pieces are too soft compared to the control C10: the rapeseed oil migration into the chocolate has soften the chocolate and make it bloomed.

[0289] For recipe G according to the present disclosure (with the blend 83/17 of interesterified palm olein/rapeseed oil), added fat was reduced by 2% to reduce cookie dough spreading during baking and match cookie diameter target. After 14 weeks of the keeping test, recipe G enable vs control C10: [0290] same stability against fat bloom [0291] similar hardness of chocolate pieces (very slightly less hard).

[0292] So, recipe G according to the invention enables 21% less sat fat in the added fat blend (based on weight of fatty acids), without negative impact on chocolate pieces stability (no bloom and no significant/excessive softening).

[0293] On the contrary, rapeseed oil alone is again not compatible with chocolate (same result as in Example 1).

Example 3

[0294] Crunchy round biscuits were prepared with different fats and oils and coated on their bottom with real chocolate i.e. chocolate on one side only. Two recipes were used: one dark and one milk chocolate. The compatibilities of the fat blends with the chocolates were studied in various temperature keeping tests.

Recipes:

a) Biscuit Dough:

[0295] All recipes are the same except the nature of the added fat, which was changed to study its impact on chocolate fat bloom.

TABLE-US-00004 TABLE 4 recipes of the biscuit raw dough. Recipe code H I J K L M N O P Recipe short name Bisco RDB Palm IE palm IE palm IE palm IE palm IE palm IE palm DA01 Palm oil olein olein 100% olein 87.5% olein 78% olein 67% olein 56% olein 0% Fuji bisco DA01 14.56 RDB Palm Oil 14.56 Palm Olein 14.56 IE palm olein 14.56 12.74 11.36 9.75 8.15 Rapeseed oil 1.82 3.20 4.80 6.41 14.56 Wheat flour 61.52 Sucrose EU No. 2 14.67 Water 5.47 Whey powder 1.43 Glucose-Fructose syrup 1.06 DE70% (77% dry solids) Salt 0.54 Ammonium Bicarbonate 0.37 Powder (BCA) Sodium Bicarbonate 0.36 Powder (BCS) Acid sodium 0.03 pyrophosphate Powder Total 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 Rapeseed oil/added 0.0% 0.0% 0.0% 0.0% 12.5% 22.0% 33.0% 44.0% 100.0% fat & oil Sat fat in the above 55.50 50 46 46 41.1 37.4 33.1 28.8 7 added fat blend (in % of total fatty acids) Sum of saturated fatty 0.5 0.6 0.6 0.6 0.7 0.7 0.7 0.8 1.0 acids with 20 carbon and more (in % of total fatty acids)

[0296] The fats and oils used in these biscuit doughs (Bisco DA01, RDB palm oil, palm olein, IE palm olein and Rapeseed oil) are the same as in Example 1.

[0297] The main purpose of the trials in Example 3 is to study the compatibility of the IE palm olein, alone or blended with various amounts of rapeseed oil, with dark and milk chocolate.

[0298] All the fat blends added in H to P have less than 0.3% of fatty acids with 12 or less carbons, except the DA01 (control) which has 4.5%.

b) Chocolate:

[0299] Baked biscuits are bottomed with 27% chocolate (by weight of final product, i.e. baked biscuit+chocolate). All recipes are bottomed with both dark and milk chocolate except the Bisco DA01 which is not used with milk chocolate.

[0300] Dark Chocolate recipe: 44.5% sugar, 42% cocoa mass, 7.5% cocoa butter, 3% lactose, 2% anhydrous milk fat, 0.75% soy lecithin, 0.25% PGPR. Total fat=33%.

[0301] Milk chocolate recipe: 45.0% sugar, 15% cocoa mass, 11% cocoa butter, whey powder 10%, 9% skimmed milk powder, 4.4% CBE, 4.3% anhydrous milk fat, 0.6% lactose, 0.6% soy lecithin and 0.1% PGPR. Total fat=28.4%.

[0302] Chocolate is sourced from conventional chocolate makers, using traditional roll-refining and conching.

[0303] Emulsifier levels for both chocolate are indicative and can be optimised by the skilled person to reach a suitable viscosity for the bottoming. The chocolate layer should be as even as possible on the biscuits.

Production of the Biscuits

a) Dough Making

[0304] The hard fats are placed in a 60 C. stove until they are fully melted. BCA is added to 50% of the water.

[0305] A Hobart mixer (model HSM20, 7 kg) is used with a K-blade.

Step 1:

[0306] Powders (sucrose, whey, salt, pyrophosphate) are pre-mixed for 30 s. [0307] 50% of the water is added to glucose syrup, the water+BCA mixture, fats & oils. This is mixed for 10 s at speed 1, then speed 2 for 2 to 3 min.

Step 2:

[0308] Flour and BCS are added and then mixed at speed 1 for 3 minutes.

[0309] Dough moisture content is about 16%, and its temperature is 24 C. The dough then rests for 30 min at room temperature (about 20 C.).

[0310] Depending on flour properties and dough process, the skilled person will know how to modify the water addition and baking powders in order to obtain the desired biscuit after forming and baking.

b) Forming

[0311] Forming is by classical rotary moulding.

[0312] Each biscuit (rough dough) has a weight of 8.4 g.

c) Baking:

[0313] Baking is done in a continuous APV oven (direct gas) on a metal net, for 5.7 minutes. The temperature profile for the top is 150-220-170 C. and for bottom is 150-180-170 C. Exact temperature profile is to be adjusted (depending on oven) to reach a final moisture content of 1.6% and a golden yellow colour.

[0314] Weight after baking is 7.2 g, diameter is 56.5 mm and thickness 6.5 mm.

[0315] After baking, the biscuits are cooled at air ambiance (25 C.) for 30 to 60 min, then at 18 to 19 C. for 1 to 2 hours before air tight intermediate packaging.

[0316] The packed base biscuits are stored at 18 C.-19 C. for 2 to 3 days before bottoming (the time taken to make all the base biscuits).

d) Bottoming with Chocolate:

[0317] All of the biscuits are covered by the same chocolate batch on the same day, with the same chocolate lot and tempering settings.

[0318] The base biscuits are re-heated at 50 C. in a lab oven for 2 hours (to simulate a direct processing after baking, where all the fat is liquid). The base biscuits are stabilized for 30 to 60 min at room temperature (26 to 27 C.) before bottoming using a Sollich mini enrober.

[0319] The chocolate is tempered with a temper index of 4 to 6 (measured with a Sollich tempermeter E2).

[0320] The biscuit side that was in contact with the oven net is bottomed with 27% by weight of chocolate (vs final product weight). A flipping roll turns the biscuits, which then arrive on the cooling tunnel band with chocolate on top.

[0321] The biscuits (covered with chocolate) are then cooled at 13 C. (air temperature) for 8 min.

[0322] The chocolate on biscuits is glossy (for all recipes) at the end of the cooling tunnel and after 3 days at 18 C.

Keeping Tests to Study the Chocolate Fat Bloom:

[0323] Then, each biscuit is placed in an adapted petri dish with a cover, with the chocolate covered side on top and the cover not touching the chocolate. Each petri dish is placed in air tight plastic pouches to avoid moisture pick-up by the biscuits. The plastic box avoids any packaging material touching the chocolate that would disturb any fat bloom appearance.

[0324] Biscuits are stored for 3 to 5 days at 18 to 19 C., before entering keeping tests at the following temperatures to study the compatibility of the added fat in the dough with the chocolate: [0325] 15 C.0.5 C. [0326] 18 C.0.5 C. [0327] 25 C.0.5 C. [0328] Warehouse (18.7 to 21.7 C. during the period) [0329] Office (21 to 29 C. during the period)

[0330] Once a week, 5 biscuits are monitored to determine whether bloom has appeared on the chocolate by looking with the naked eye (with optimal natural light conditions). Looking at 5 biscuits enables outliers to be eliminated. [0331] Chocolate is rated: [0332] + if there is no fat bloom and it is glossy (with possibly some matt zones). [0333] 0 if the chocolate is totally matt but not bloomed to the naked eye (under good natural light conditions). This is still acceptable, but less good. [0334] if it has some fat bloom, but it is of a low/medium intensity/visibility [0335] if the fat bloom is severe (i.e. likely disgusting for most consumers), or if the chocolate is fully discoloured (and matt)/melted.

[0336] The rationale for choosing these temperatures is the following: [0337] Typical storage temperatures in western countries for such biscuits are between 15 and 29 C., and mostly between 17 and 23 C. [0338] It is assumed that the biscuits are not stored above 30 C., because it could give fat bloom not due to normal oil migration, but fat bloom due to temperature abuse i.e. the cocoa butter becomes too melted or fully melted, which recrystallizes upon cooling into big crystals and/or different crystal polymorphs).

Fat Bloom Results:

[0339] They are shown in table 5, after 6 months of keeping test. The different biscuit recipes are in line, combined with the dark chocolate layer in the first part of the table, and with the milk chocolate layer in the second part of the table.

TABLE-US-00005 TABLE 5 fat bloom results of example 3, after 6 months Storage temperature ( C.) Warehouse Office 15 C. 18 C. 25 C. (18.7-21.7 C.) (21-29 C.) Dark chocolate Standard control Bisco DA01 + + (9) + + Negative control RDB Palm oil + + (3) (24) (8) Negative control Palm olein + 0 (3) + (8) Invention IE palm olein 100% + + + + + Invention IE palm olein 87.5% + 0 + + + Invention IE palm olein 78% + + + + + Invention IE palm olein 67% + + + + + invention IE palm olein 56% + + .sup. (20) + 0 Negative control IE palm olein 0% (20) (6) (3) (4) (2) Control Dark Chocolate + + .sup. (16) + (22) without biscuit Milk chocolate Standard control RDB Palm oil 0 + .sup. (15) + (15) Negative control Palm olein 0 0 .sup. (16) 0 (15) Invention IE palm olein 100% 0 + + + + Invention IE palm olein 87.5% 0 + + + + Invention IE palm olein 78% + + + + + Invention IE palm olein 67% + + + + + Invention IE palm olein 56% 0 + + + + Negative control IE palm olein 0% 0 (9) (6) (14) (12) Control Milk Chocolate 0 + 0 0 0 without biscuit Legend: Intensity of the bloom at the end of the 6 months + no fat bloom on chocolate (partially or totally shiny) 0 No fat bloom on chocolate, but totally matt. Acceptable. medium fat bloom on chocolate visible (visible by consumer) Severe fat bloom; or fully discolored (and matt)/melted (number) number of weeks to first reach fat bloom ( or )

[0340] To illustrate the data in table 5, according to the legend, with an example: biscuits made with palm olein (Recipe J, Table 4) with dark chocolate are seen bloomed after 3 weeks at 25 C. as denoted by (3); and after 6 months at 25 C., the fat bloom is severe as denoted by . The same product stored 6 months at 15 C. is still at least partly shiny/glossy as denoted by +; and stored 6 months at 18 C., it is totally matt (but not bloomed to the naked eye) as said by 0.

[0341] Such biscuits usually have a shelf life of 6 to 12 months; they should not have fat bloom on the chocolate before the end of the shelf life.

[0342] Mean temperatures of 25 C. and above are reached only during summer, so that, when looking at the table, we can consider that no bloom after 8 weeks at 25 C. is acceptable, but below is risky i.e. a longer time before bloom is more desirable.

With Dark Chocolate

[0343] The 3 negative controls bloom very rapidly and cannot match the shelf life: [0344] palm oil and palm olein bloom at about the same time after 3 weeks at 25 C. [0345] 100% rapeseed oil blooms in all conditions between 3 to 6 weeks (except after 20 weeks at 15 C.).

[0346] Standard control: Bisco DA01 (antibloom fat) is a standard control fat used in biscuits to avoid the fat bloom of dark chocolate at its contact. In our results, it does not bloom after 6 months in all conditions except after 9 weeks at 25 C. At 25 C., this is a good (but average) result.

[0347] All trials according to the invention were significantly more effective in preventing bloom: those with 100% to 67% of IE palm olein are not bloomed in any condition after 6 months and the one with 56% of IE palm olein blooms only at 25 C. and after 20 weeks, which is significantly better than the positive control DA01, and even better than the pure chocolate (not in contact with the biscuits).

With Milk Chocolate

[0348] Milk chocolate globally blooms less with the same biscuit recipes (Table 5): this is expected due to the higher level of milk fat and less visible colour contrast.

[0349] Biscuits covered with milk chocolate often use 100% RDB palm oil as added fat in the dough. This solution (Standard control) gives here average results, with some severe discolouration (and very matt appearance) after 15 weeks' storage. This is much worse than the same milk chocolate (tempered from the same trial) alone (i.e. not in contact with any biscuit), which does not bloom after 6 months.

[0350] Palm olein (negative control) gives slightly worse results, due to its lower saturated fat and more liquid oil vs RDB palm oil: [0351] less good results at 18 to 20 C. and in warehouse (matt chocolate, i.e. border line/not qualitative), [0352] chocolate also fully discoloured after 15 weeks at office (unacceptable).

[0353] The IE palm olein gives no bloom for alt conditions, whether it is used pure or diluted with up to 44% rapeseed oil.

[0354] On the contrary, the product made with 100% rapeseed oil (negative control) blooms at 18 C. in warehouse, and also fully discolours and melts at 25 C. at office.

For Both Dark and Milk Chocolate

[0355] Note the significant difference between the standard palm olein (which blooms rapidly) and the IE palm olein which does not bloom (although having the same fatty acid profile and the same saturated fat content). This is particularly significant for dark chocolate at 25 C.: palm olein blooms after 3 weeks, when IE palm olein does not bloom after 6 months. Blending the IE palm olein with up to 44% rapeseed oil for dark and milk chocolate gives notable results on fat bloom: [0356] better than the standard controls, despite having much less saturated fat [0357] better than the negative controls, despite having much less saturated fat (100% rapeseed oil excluded). [0358] Better than the chocolate alone (not in contact with the biscuits).

[0359] The foregoing detailed description has been provided by way of explanation and illustration, and is not intended to limit the scope of the appended claims. Many variations in the presently preferred embodiments illustrated herein will be apparent to one of ordinary skill in the art, and remain within the scope of the appended claims and their equivalents.