ANTI-BLOOMING COMPOSITION

Abstract

The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded, or delayed, wherein the dough comprises a vegetable fat composition having anti-blooming properties in the formed edible food product. The present invention also relates to methods of preparing such a dough, and edible food products formed therefrom. Further, the present invention encompasses uses of such vegetable fat compositions for preventing, reducing, retarding, or delaying bloom formation in edible food products, and particularly those having chocolate coatings. Still further, the present invention relates to a vegetable fat composition, which when formed into an edible food product, possesses anti-blooming properties.

Claims

1-51. (canceled)

52. A dough comprising: a. 5 to 40 wt % of a vegetable fat composition for preventing, reducing, retarding, or delaying bloom formation on the surface of the edible product; b. 5 to 50 wt % of sugar; and c. 5 to 75 wt % of flour; wherein the vegetable fat composition comprises: i. a (PSU+SPU+PPU+SSU+SUU+USU)/(PUP) ratio of greater than 1.0; ii. PPP+PPS+PSP+SSP+SPS+SSS in an amount less than 15 wt %; iii. SSU+PPU+PSU+SPU in an amount greater than 6 wt %; iv. UUU in an amount greater than 6 wt %; and v. C.sub.12+C.sub.14 saturated fatty acids in an amount less than 2.5 wt %.sup.1 wherein U is the sum of C18:1, C18:2, and C18:3 unsaturated fatty acids, S is stearic acid (C18:0), and P is palmitic acid (C16:0); and wherein the fat composition has: 1. a solid fat content at 10 C. greater than 10%; 2. a solid fat content at 20 C. less than 50%; and 3. a solid fat content at 20 C.-35 C. less than 30%.

53 The dough of claim 52, wherein the vegetable fat comprises a (PSU+SPU+PPU+SSU+SUU+USU)/(PUP) ratio of greater than 1.5.

54. The dough of claim 52, wherein the vegetable fat composition comprises a (PSU+SPU+PPU+SSU+SUU+USU)/(PUP) ratio of less than 50.

55. The dough of claim 52, wherein the vegetable fat composition comprises PPP+PPS+PSP+SSP+SPS+SSS in an amount less than 10 wt %.

56. The dough of claim 52, wherein the vegetable fat composition comprises PPP+PPS+PSP+SSP+SPS+SSS in an amount greater than 0.2 wt %.

57. The dough of claim 52, wherein the vegetable fat composition comprises PSU+SPU+SSU+PPU in an amount greater than 9 wt %.

58. The dough of claim 52, wherein the vegetable fat composition comprises PSU+SPU+SSU+PPU in an amount less than 30 wt %.

59. The dough of claim 52, where the vegetable fat composition comprises UUU in an amount greater than 10 wt %.

60. The dough of claim 52, wherein the vegetable fat composition comprises UUU in an amount less than 50 wt %.

61. The dough of claim 52, wherein the vegetable fat composition comprises SUS+PUP in an amount less than 15 wt %.

62. The dough of claim 52, wherein the vegetable fat composition comprises SUS+PUP in an amount greater than 5 wt %.

63. The dough of claim 52, wherein the vegetable fat composition comprises SAFAs in an amount greater than 20 wt %.

64. The dough of claim 52, wherein the vegetable fat composition comprises SAFAs in an amount less than 55 wt %.

65. The dough of claim 52, wherein the vegetable fat composition comprises a C.sub.18:0/C.sub.16:0 ratio greater than 0.3.

66. The dough of claim 52, wherein the vegetable fat composition comprises a C.sub.18:0/C.sub.16:0 ratio less than 4.

67. The dough of claim 52, wherein the vegetable fat composition comprises PSU+SPU in an amount greater than 5 wt %.

68. The dough of claim 52, wherein the vegetable fat composition comprises PSU+SPU in an amount less than 15 wt %.

69. The dough of claim 52, wherein the vegetable fat composition has a solid fat content at 10 C. of greater than 20%.

70. The dough of claim 52, wherein the vegetable fat composition has a solid fat content at 20 C. of less than 35%.

71. The dough of claim 52, wherein the vegetable fat composition has a solid fat content at 35 C. of between 0 and 10%.

72. The dough of claim 52, wherein the vegetable fat composition is selected from one or more of sunflower oil, high oleic sunflower oil, soybean oil, rapeseed oil, cottonseed oil, shea butter, cocoa butter, illipe, sal and palm oil, and interesterified and/or hydrogenated fats or oils thereof.

73. The dough of claim 72, wherein the vegetable fat composition is selected from one or more of the non-hydrogenated forms of palm oil, shea butter, rapeseed oil, sunflower oil, and high oleic sunflower oil.

74. The dough of claim 72, wherein the vegetable fat composition comprises a non-hydrogenated fat comprising more than 15 wt % palm oil or its fractions; more than 15 wt % shea or its fractions; and more than 25 wt % interesterified components.

75. The dough of claim 52, wherein the vegetable fat composition is a blend of two or more vegetable fats.

76. The dough of claim 52, wherein the vegetable fat composition comprises C.sub.12+C.sub.14 saturated fatty acids in an amount of at least 0.01 wt. %.

77. The dough of claim 52, wherein the vegetable fat composition comprises C.sub.12+C.sub.14 saturated fatty acids in an amount less than 1.4 wt. %.

78. The dough of claim 52, wherein the dough further comprises one or more of eggs, water, liquid emulsifier, liquid sugar and syrups, milk, liquid flavors, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidizing agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, liquid enzymes, milk powder, yeast, sugar substitutes, protein, powdered emulsifiers, starch, salt, spices, flavor components, colorants, cocoa, thickening and gelling agents, egg powder, enzymes, gluten, preservatives, sweeteners, oxidizing agents, reducing agents, anti-oxidants, and acidity regulators.

79. The dough of claim 52, wherein the vegetable fat composition has a content of trans unsaturated fatty acids lower than 5 wt %.

80. The dough of claim 52, wherein the vegetable fat composition is not hydrogenated.

81. A vegetable fat composition comprising: i. a (PSU+SPU+PPU+SSU+SUU+USU)/(PUP) ratio of greater than 1.0; ii. PPP+PPS+PSP+SSP+SPS+SSS in an amount less than 15 wt. %; iii. SSU+PPU+PSU+SPU in an amount greater than 6 wt. %; iv. UUU in an amount greater than 6 wt. %; v. C.sub.12+C.sub.14 saturated fatty acids in an amount less than 1.4 wt. %; wherein U is the sum of C18:1, C18:2, and C18:3 unsaturated fatty acids, S is stearic acid (C18:0), and P is palmitic acid (C16:0); and wherein the fat composition has: 1. a solid fat content at 10 C. greater than 10%; 2. a solid fat content at 20 C. less than 50%; and 3. a solid fat content at 20 C.-35 C. less than 30%.

82. An edible food product formed from the dough of claim 52.

83. An edible food product comprising the vegetable fat composition of claim 81.

84. The edible food product of claim 82, wherein the edible food product further comprises a surface coating consisting of one or more edible fats.

85. The edible food product of claim 84, wherein the surface coating is a chocolate surface coating.

86. An edible food product comprising: a. 5 to 40 wt % of a vegetable fat composition for preventing, reducing, retarding, or delaying bloom formation on the surface of the edible food product; b. 5 to 50 wt % of sugar; and c. 5 to 75 wt % of flour; wherein the vegetable fat composition comprises: i. a (PSU+SPU+PPU+SSU+SUU+USU)/(PUP) ratio of greater than 1.0; ii. PPP+PPS+PSP+SSP+SPS+SSS in an amount less than 15 wt. %; iii. SSU+PPU+PSU+SPU in an amount greater than 6 wt. %; and iv. UUU in an amount greater than 6 wt. %; wherein U is the sum of C18:1, C18:2, and C18:3 unsaturated fatty acids, S is stearic acid (C18:0), and P is palmitic acid (C16:0); and wherein the fat composition has: 1. a solid fat content at 10 C. greater than 10%; 2. a solid fat content at 20 C. less than 50%; and 3. a solid fat content at 20 C.-35 C. less than 30%; and wherein the edible product comprises a chocolate surface coating, wherein the chocolate surface coating does not comprise a fat having an SOS content of between 40 to 90 mass % and an SU2 and U3 content of between 10 and 40 mass %.

87. The edible food product of claim 86, wherein the chocolate surface coating has a thickness of up to 3 mm.

88. The edible food product of claim 86, wherein the product is a biscuit, cake, muffin, donut, pastry, or bread.

89. A method of preparing a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation on the surface of the edible product is reduced, retarded, or delayed, the method comprising the steps of blending: a. 5 to 40 wt % of a vegetable fat composition for preventing, reducing, retarding or delaying bloom formation on the surface of the edible product; b. 5 to 50 wt % of sugar; and c. 5 to 75 wt % of flour; wherein the vegetable fat composition comprises: i. a (PSU+SPU+PPU+SSU+SUU+USU)/(PUP) ratio of greater than 1.0; ii. PPP+PPS+PSP+SSP+SPS+SSS in an amount less than 15 wt. %; iii. SSU+PPU+PSU+SPU in an amount greater than 6 wt. %; iv. UUU in an amount greater than 6 wt. %; and v. saturated fatty acids C12+C14 in an amount less than 2.5 wt. %; wherein U is the sum of C18:1, C18:2, and C18:3 unsaturated fatty acids, S is stearic acid (C18:0), and P is palmitic acid (C16:0); and wherein the fat composition has: 1. solid fat content at 10 C. greater than 10%; 2. a solid fat content at 20 C. less than 50%; and 3. a solid fat content at 20 C.-35 C. less than 30%.

90. The method of claim 89, further comprising: (a) mixing wet components; (b) mixing dry components; and (c) blending (a) and (b) to form the dough.

91. The method of claim 90, wherein the wet components may further comprise one or more of eggs, water, liquid emulsifier, liquid sugar and syrups, milk, liquid flavors, alcohols, humectants, honey, liquid preservatives, liquid sweeteners, liquid oxidizing agents, liquid reducing agents, liquid anti-oxidants, liquid acidity regulators, and liquid enzymes.

92. The method of claim 90, wherein the dry components may further comprise one or more of milk powder, sugar substitutes, protein, powdered emulsifiers, yeast, starch, salt, spices, flavor components, colorants, cocoa, thickening and gelling agents, egg powder, enzymes, gluten, preservatives, sweeteners, oxidizing agents, reducing agents, antioxidants, and acidity regulators.

93. A process of forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation on the surface of the edible product is reduced, retarded, or delayed, comprising the steps of: a. forming the dough of claim 52; and b. cooking the dough.

94. The process of claim 93, further comprising coating the cooked dough with a surface coating consisting of one or more edible fats.

95. A process for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation on the surface of the edible product is reduced, retarded, or delayed, comprising the steps of: a. forming the dough of claim 86; b. cooking the dough; and c. coating the cooked dough with a chocolate surface coating.

96. The process of claim 93, wherein the cooking includes baking, frying, and/or microwaving.

97. The process of claim 93, wherein the cooking includes full and par-cooking.

Description

EXAMPLES IN ACCORDANCE WITH THE PRESENT INVENTION

Example 1

[0163] Cookies were made based on the recipe in Table 1. The cookie dough was laminated until a final thickness of 5 mm, circles with diameter 50 mm were cut and baked for 20 minutes at 180 C. in a deck oven.

[0164] The following fat blends were used:

[0165] Fat 1=65 wt % of a chemical interesterification of (42 wt % shea olein and 58 wt % palm stearin IV35) and 35% wt % shea olein

[0166] Fat 1=blend of 38 wt % palm olein (with IV 64) with 62 wt % chemically interesterified palm oil

TABLE-US-00001 TABLE 1 Flour 100 Fat 53.3 Icing sugar 42.9 Water 13.3 Eggs 4.8 Salt 0.7 Baking powder 0.6

[0167] The cookies were tempered at 25 C. and fully enrobed with tempered dark chocolate. The chocolate layer has a thickness of 1.5 mm and is, on average, 33.5 wt % of the total cookie weight. The chocolate composition is 40 wt % cocoa mass, 10 wt % cocoabutter, 49.58 wt % sugar, 0.4 wt % lecithin, and 0.02 wt % vanilin.

[0168] The chemical characteristics and bloom result are shown in Table 2.

TABLE-US-00002 TABLE 2 Fat 1 Fat 2 UUU 10.4 10.4 UUP 12.2 29.5 UPU 5.4 8.4 PPU 8.5 12.4 PUP 4.4 13.6 UUS 22.2 2.9 USU 4.0 0.9 SSU 1.4 0.1 SUS 2.2 0.2 PPP 3.5 4.9 PPS 2.6 1.0 PSP 1.3 0.5 SSP 1.0 0.1 SPS 0.5 0.1 SSS 0.2 0.0 UPS + USP 6.5 2.6 PUS 4.2 2.8 SUS + PUP 6.7 13.8 SSU + PPU 9.8 12.5 SSU + PPU + PSU + SPU 16.3 15.1 (PSU + SPU + PPU + SSU + SUU + USU)/ 9.55 1.39 (PUP) PPP + PPS + PSP + SSP + SPS + SSS 9.0 6.57 SAFA 48.3 46.1 C12 + C14 0.6 1.7 N10 30.0 55.0 N20 20.0 27.0 N20-N35 13.2 24.5 C18:0/C16:0 0.75 0.11 Dough 1 2 weeks bloom stable at 20 C. >50 18

Comparative Examples

[0169] Fat 3=chemical interesterification of 70 wt % palm oil and 30 wt % palm kernel oil

[0170] Fat 4=chemical interesterification of 70 wt % shea butter and 30 wt % coconut oil

[0171] Fat 5=100% palm oil

[0172] Fat 6=100% shea butter

[0173] Fat 7=blend of 30% palm mid fraction (IV33) and 70% rapeseed oil

TABLE-US-00003 Fat 3 Fat 4 Fat 5 Fat 6 Fat 7 UUU 6.2 5.5 4.8 6.6 52.7 UUP 10.1 2.0 30.7 2.7 10.5 UPU 5.1 1.0 3.4 0.3 1.2 PPU 8.3 0.4 2.4 0.1 2.2 PUP 4.2 0.2 32.3 0.6 20.1 UUS 1.2 8.3 2.8 27.1 5.0 USU 0.6 4.2 0.3 3.0 0.6 SSU 0.1 6.3 0.1 3.9 0.0 SUS 0.1 3.2 0.5 35.2 0.4 PPP 3.4 0.0 5.8 0.1 0.6 PPS 0.8 0.3 0.7 0.0 0.1 PSP 0.4 0.1 0.7 0.0 0.1 SSP 0.1 1.2 0.1 0.1 0.0 SPS 0.0 0.6 0.1 0.1 0.0 SSS 0.0 2.4 0.0 0.8 0.0 UPS + USP 1.9 3.1 0.7 0.6 0.5 PUS 0.9 1.5 5.8 5.2 3.7 SUS + PUP 4.2 3.4 32.7 35.8 20.5 SSU + PPU 8.5 6.7 2.5 4.0 2.3 SSU + PPU + PSU + SPU 10.4 9.8 3.2 4.6 2.7 (PSU + SPU + PPU + 2.9 120 0.20 58.57 0.41 SSU + SUU + USU)/(PUP) PPP + PPS + PSP + SSP + 4.7 4.6 7.28 1.13 0.79 SPS + SSS SAFA 59.9 60.8 50.9 48.2 24.8 C12 + C14 20.1 19.2 2.0 0.0 0.4 N10 59 50 48 55.0 20.7 N20 32 28 24 33.9 4.7 N20-N35 28 23.5 18 33.9 4.4 C18:0/C16:0 0.12 6.15 0.10 12.7 0.14 Dough 3 4 5 6 7 weeks bloom stable at >50 >50 5 7 3 20 C.

[0174] Comparative fats 3 and 4 are bloom stable, but are high in C.sub.12 and C.sub.14 and generally high in saturated fatty acids.

[0175] From a nutritional point of view it is highly preferred to limit the amount of saturated fatty acids. It has been demonstrated that consumption of saturated fatty acids increases the risk to the occurrence of cardiovascular diseases. There is also growing evidence that different types of saturated fatty acids might have different cholesterogenic effects. Typically, myristic acid (C14:0) has a strong hypercholesterolemic effect according to Mller et al. (Lipids, 2001, Vol. 36, 8, 783-791). Myristic acid can be found in high amounts in lauric fats (coconut oil, palm kernel oil). Accordingly, more generally, it will be appreciated that an advantage of the fats of the present invention is not only the ability to address issues regarding the physical appearance of the resulting edible product (i.e. bloom formation) but also the nutritional value of such products.

[0176] Comparative fats 5, 6 and 7 showed bloom spots already after a few weeks at 20 C.

Example 2

[0177] Uncoated cookies containing cocoa powder in the dough were produced with Fat 1, 2 and 5 and maintained at a temperature of 20 C., with the following results:

TABLE-US-00004 Weeks at 20 C. Fat 1 Fat 2 Comparative fat 5 1 No bloom No bloom No bloom 15 No bloom No bloom Some signs of bloom 30 No bloom No bloom Heavily bloomed, big white spots visible

Example 3

[0178] Cookies were made according to the recipe and procedure of Example 1. The cookies did not contain cocoa powder and were not enrobed with chocolate.

[0179] The colour of the cookies were followed up in time using a Byk colorimeter using the CIE L*a*b*-system. The person of skill in the art would be aware that the standardised values produced by the Byk colorimeter are in reference to a 3D plot, wherein the 3D plot comprises an axis corresponding to the luminance (L*), which varies from 0 (black) to 100 (white), and two axes relating to colour, in particular, a* relates the spectrum of red-green, and b* relates to the spectrum of blue-yellow. Values are typically expressed in terms of a measured difference compared to a standard sample, instead of absolute values.

[0180] E* defines the total colour difference between two measurements, for example the same sample measured after a specified time period or the measurement of two different samples. The colour difference of the cookies were calculated as shown below.

E*={square root over ((L*.sup.2)+(a*).sup.2+(b*).sup.2)} with measurement on day 0 and measurement after 11 weeks.

TABLE-US-00005 E* Fat 1 15.3 Fat 2 19.1 Comparative Fat 6 30.0

[0181] It is immediately evident that there is a significant difference in the colour difference measured for the cookies comprising Fats 1 and 2 and the cookie comprising comparative Fat 6. Comparative Fat 6 resulted in white coloured cookies.

Example 4

[0182] Digestive biscuits were made using the following dough fats: [0183] Fat 1 of Example 1; and [0184] Fat 5 of Example 1

[0185] The biscuits were coated with two different dark chocolates (as shown in the table below).

[0186] The vegetable fat is a blend of 52.5% palm mid fraction (IV40), 25% shea stearin and 22.5% palmolein (IV56) by weight.

[0187] The vegetable fat is typically softer than cocoabutter and has a (PU2+SU2+UUU) content of 15.5 wt %.

TABLE-US-00006 Dark chocolate 1 Dark chocolate 2 Sugar 49.58 49.58 Cocoa mass 40 40 Cocoabutter 10 5 Vegetable fat 0 5 Lecithin 0.4 0.4 Vanillin 0.02 0.02 PU2 + SU2 + UUU 6.6 8.0 (wt %)

[0188] The chocolate coated biscuits produced were inspected for bloom at 20 C. and 23 C., with the results being as noted below:

TABLE-US-00007 First signs of Significant First signs of Significant bloom after bloom after bloom after bloom after Dark . . . weeks at . . . weeks at . . . weeks at . . . weeks at Fat chocolate 20 C. 20 C. 23 C. 23 C. Fat 1 1 None after None after 8 22 30 weeks 30 weeks Fat 1 2 None after None after 16 None after 30 weeks 30 weeks 30 weeks Fat 5 1 8 9 4 4 Fat 5 2 15 27 5 7

[0189] It can be clearly seen that a dough according to the present claims displays improved bloom stability in combination with a chocolate coating, and particular improvement in combination with a chocolate coating having increased PU2+SU2+UUU content.