NON-BLOOM COMESTIBLE PRODUCT

Abstract

The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30 wt % and comprises: (i) one or more sources of cocoa butter or cocoa butter equivalent in a total amount of from 0.5 to 10 wt %, and (ii) a sorbitan monoester selected from the group consisting of sorbitan monomyristate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monoarachidate, and mixtures of two or more thereof, wherein the continuous bakery portion comprises less than 5 wt % trans fatty acids by weight of the fatty acids present in the continuous bakery portion, and less than 45 wt % saturated fat by weight of the fatty acids present in the continuous bakery portion.

Claims

1. A comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30 wt % and comprises: (i) one or more sources of cocoa butter or cocoa butter equivalent in a total amount of from 0.5 to 10 wt %, and (ii) a sorbitan monoester selected from the group consisting of sorbitan monomyristate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monoarachidate, and mixtures of two or more thereof, wherein the continuous bakery portion comprises less than 5 wt % trans fatty acids by weight of the fatty acids present in the continuous bakery portion, and less than 45 wt % saturated fat by weight of the fatty acids present in the continuous bakery portion.

2. A comestible product according to claim 1 wherein the continuous bakery portion comprises less than 3 wt % trans fatty acids by weight of the fatty acids present in the continuous bakery portion, preferably less than 1 wt %.

3. A comestible product according to claim 1, wherein the continuous bakery portion comprises a source of fat selected from the group consisting of non-hydrogenated canola oil, non-hydrogenated rapeseed oil, non-hydrogenated palm oil, non-hydrogenated shea olein, non-hydrogenated sunflower oil, non-hydrogenated corn oil, non-hydrogenated soybean oil, and mixtures of two or more thereof.

4. A comestible product according to claim 1, wherein the continuous bakery portion does not comprise a partially hydrogenated fat or oil.

5. A comestible product according to claim 1, wherein the continuous bakery portion comprises less than 40 wt % saturated fat by weight of the fatty acids present in the continuous bakery portion, preferably less than 35 wt %, more preferably less than 27 wt %, still more preferably less than 22 wt %, and most preferably less than 15 wt %.

6. A comestible product according to claim 1, wherein the comestible product has a moisture content of less than 6 wt %, preferably less than 3 wt %.

7. A comestible product according to claim 1, wherein the comestible product is a soft cake, a cookie or a biscuit.

8. A comestible product according to claim 1, wherein the one or more sources of cocoa butter or cocoa butter equivalent comprise cocoa powder or defatted cocoa powder, preferably alkalized defatted cocoa powder.

9. A comestible product according to claim 1, wherein the one or more discrete inclusions comprises a source of cocoa butter or cocoa butter equivalent, and preferably wherein the source of cocoa butter or cocoa butter equivalent comprises chocolate and/or chocolate compounds.

10. A comestible product according to claim 1, wherein the sorbitan monoester is present in an amount of up to 3 wt % of the continuous bakery portion, preferably from 0.2 to 3 wt %, more preferably from 0.3 to 1.0 wt %.

11. A comestible product according to claim 1, wherein the one or more sources of cocoa butter or cocoa butter equivalent are present in a total amount of from 1 to 10 wt % by weight of the continuous bakery portion, preferably from 2 to 8 wt %.

12. A comestible product according to claim 1, wherein the continuous bakery portion has a total fat content of at least 20 wt %, preferably at least 24 wt %.

13. A method of producing a comestible product, the method comprising: (a) preparing a dough, and (b) baking the dough to form one or more comestible products, wherein the baked dough has a total fat content of less than 30 wt % and comprises: (i) one or more sources of cocoa butter or cocoa butter equivalent in a total amount of from 0.5 to 10 wt %, and (ii) a sorbitan monoester selected from the group consisting of sorbitan monomyristate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monoarachidate, and mixtures of two or more thereof, wherein the baked dough comprises less than 5 wt % trans fatty acids by weight of the fatty acids present in the baked dough, and less than 45 wt % saturated fat by weight of the fatty acids present in the baked dough.

14. A method according to claim 13, wherein the dough comprises a source of fat, wherein the source of fat has a solid fat content (SFC) of less than 5% at 25 C.

15. Use of a sorbitan monoester in a continuous bakery portion of a comestible product comprising a source of cocoa butter or cocoa butter equivalent in the continuous bakery portion, to prevent fat bloom on a surface of the continuous bakery portion, wherein the sorbitan monoester is selected from the group consisting of sorbitan monomyristate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monoarachidate, and mixtures of two or more thereof.

Description

FIGURES

[0123] The present disclosure will be described in relation to the following non-limiting figures, in which:

[0124] FIG. 1 shows the results of a test of the effect of cocoa butter content in rapeseed oil on blooming. The x axis shows the weight of CB (g) for 100 g of rapeseed.

[0125] FIGS. 2A and 2B show the results of a test of including palm oil in rapeseed oil on CB blooming after 21 and 26 weeks of storage at 20 C.

[0126] FIG. 3 shows the results of a test of including sorbitan monostearate in rapeseed oil on blooming of CB.

EXAMPLES

[0127] The present disclosure will be described in relation to the following non-limiting examples.

[0128] The relative stability of the fat phase was investigated assuming different levels of cocoa butter mixing and different conditioning (either stored directly at 20 C. or first chilled at 5 C. for 2 hours). This approach assesses the critical amount of cocoa butter required for recrystallisation in the dough fat (rapeseed) and the impact of other stabilisers without the need to wait several months for the exchange of fats between dough and the source of cocoa butter or cocoa butter equivalent.

[0129] All the model systems exclude the interaction of sugar/starch/flour/dough structure and focus on the recrystallisation of the cocoa butter influenced by cocoa butter concentration compared to the concentration of the other fats and oils, emulsifier/surfactant interactions, and stabilisation by a crystal network. Although in a real baked product there will be some interaction between the fat and the flour, sugar and other ingredients, it is known in the art that fat only models provide a good reflection of the behaviour of the fat phase. The models used therefore provide strong evidence of the effectiveness of the components investigated. The composition of the model fat blends is given in the Table 1 below:

TABLE-US-00001 Fat component % A B C D E Rapeseed 85.42 82.83 80.39 78.10 67.21 Lecithin 2.08 2.02 1.96 1.90 1.64 Cocoa butter 12.50 15.15 17.65 20.00 14.75 Palm 16.39 Grams of CB per 14.6 18.3 22.0 25.6 21.9 100 g of rapeseed

Example 1

[0130] The objective of the first test was to understand the critical level of cocoa butter (CB) required in the dough's fat phase for fat bloom to develop.

[0131] The effect of cocoa butter concentration on blooming was modelled using the fat compositions A-D in Table 1. The fat compositions were heated to 65 C. to ensure all components were fully melted and mixed. A 10 g sample of each composition was added to separate Petri dishes and chilled at 5 C. for two hours before being stored at 20 C. A second 10 g sample of each composition was added to separate Petri dishes and directly stored at 20 C. All the samples were stored at ambient conditions for 21 weeks.

[0132] As shown in FIG. 1, bloom occurred in the non-pre-chilled samples of compositions B, C and D which is clearly shown by the non-uniform formation of crystal structures. The pre-chilled sample of composition A had formed a stable, uniform structure and due to the low concentration of crystallising fat the overall appearance may look inhomogeneous, but on closer inspection it can be concluded that the product structure is not the same as a bloomed sample. The pre-chilled samples of compositions B, C and D all formed a uniform stable crystal structure.

[0133] Ambient cooling clearly shows the relationship between CB concentration and the likelihood of recrystallisation. The critical concentration required for fat bloom at 20 C. is approximately 18.3 g of CB/100 g of rapeseed.

[0134] Pre-chilling the fat phase has shown to create a more uniform crystal structure for all but the lowest level tested where there is insufficient crystalline fat to form a continuous network (explained above). This uniform crystal structure is not expected to translate into fat bloom in finished product.

Example 2

[0135] The objective of the second test was to understand whether changing the fat phase in a cookie from 100% rapeseed to an 80/20 rapeseed/palm oil mix could prevent the development of fat bloom.

[0136] The effect of palm oil as a crystal stabiliser was investigated using composition E given in table 1 and the method of example 1.

[0137] As shown in FIG. 2A, the non-pre-chilled sample showed bloom clusters after 21 weeks while the pre-chilled sample formed a stable, uniform structure (FIG. 2B showing the same trials and results, with a picture taken after 26 weeks). It is noted that the bloom clusters were already visible at 4 weeks for the non-pre-chilled sample.

[0138] The blending of palm oil with rapeseed is able to mitigate the development of fat bloom only if the palm containing product is pre-chilled. If this fat blend is left to cool in ambient conditions fat bloom will develop.

Example 3

[0139] The objective of the third test was to understand whether the addition of sorbitan monostearate (SMS) could prevent the development of fat bloom in a comestible product containing a source of CB/CBE in the continuous bakery portion.

[0140] The effect of SMS as a crystal stabiliser was investigated using compositions F and G given in Table 2 below using the method of Example 1.

TABLE-US-00002 Fat component % F G Rapeseed 78.10 73.21 Lecithin 1.90 1.79 Cocoa butter 17.14 16.07 SMS 2.86 8.93 Grams of CB per 21.9 21.9 100 g of rapeseed

[0141] As shown in FIG. 3, none of the four samples showed fat bloom clusters after 4 weeks of storage (time of the picture) and have remained bloom free up to and beyond 26 weeks of storage (when the keeping test was stopped).

[0142] In all conditions tested the SMS was able to inhibit crystal growth. The independence from conditioning i.e. chilled or ambient provides a flexible solution that may be suited to process variability.

[0143] When the fat phase of composition F and G makes 10.7% of a biscuit (including CB from cocoa powder), then the SMS concentration in the biscuit is 0.3 and 1% (rounded) respectively.

Example 4

[0144] The effectiveness of the invention has been demonstrated in a formulation of a dry biscuit for breakfast. The formulas tested are given below:

TABLE-US-00003 Invention Control with SMS (comparative) Ingredient Wt % in Dough Wt % in Dough 2. Refined soft wheat flour 31.4 31.4 2. Wheat bran and germ 3.0 3.0 2. Whole grain spelt flour 0.95 0.95 2. Whole grain rye flour 3.2 3.2 2. Whole grain barley flour 5.7 5.7 2. Whole grain oat flakes 7.9 7.9 1. Sucrose 16.9 16.9 1. Rapeseed oil 8.04 8.44 1. Added Water 6.4 6.4 1. Cocoa Powder (11% fat) 3.0 3.0 3. Chocolate Drops (26% fat) 11.3 11.3 1. Sorbitan Monostearate (SMS) 0.4 0 1. Flavouring powder 0.27 0.27 1. Emulsifier 0.33 0.33 1. Salt 0.25 0.25 1. Leavening Agent 0.80 0.80 2. Vitamin and mineral blend 0.16 0.16 TOTAL 100 100 Relative wt % after baking Between 86.6 Between 86.6 and 87.7 and 87.7

[0145] The rapeseed oil contained 7 wt % saturated fat and 0.7 wt % trans fatty acids by weight of the fatty acids present in the rapeseed oil. The continuous bakery portion of the formulation in accordance with the invention comprised 12 wt % saturated fat and 0.6 wt % trans fatty acids by weight of the fatty acids present in the continuous bakery portion.

[0146] The ingredients of the dough were mixed together in a Hobart mixer with paddle in 3 steps: [0147] Step 1: add all ingredients starting with 1. in the bowl and premix 3 min at speed 2 [0148] Step 2: premix all ingredients (dry) starting with 2. with a suitable way. Then add them in the bowl after step 1 and mix in speed 1 for 3 minutes. [0149] Step 3: add chocolate drops and mix 50 seconds at speed 1.

[0150] All ingredients are at room temperature (20 to 25 C.) except water and oil stored at 33 C.

[0151] The SMS (reference Grindsted SMS B from Danisco supplier) was added directly as a powder, without pre-melting. Particle size distribution (measured by a Malvern Mastersizer 2000 laser granulometry) is D50=220 m and D90=444 m (i.e. 90% of particle <444 m).

[0152] The dough has a homogenous consistency and a temperature of 28-29 C. after step 3. It was kept at 29 C. for 20 min before forming.

[0153] Then, the dough is fed into the hopper of the rotary moulder for forming the biscuits. The dough was fed so that the moulding and grooved cylinders of the rotary moulder are nearly visible. The speed differential of the moulding and grooved cylinder is kept below 10%. Ambient temperature was 24 C. and the exit temperature for dough pieces was 25 to 26 C.

[0154] The dough pieces were then baked in a continuous oven for 6.5 min at 150 to 200 C. (gradient in the oven, the higher temperature at the centre). During baking the temperature of the dough remained under 160 C. At the end of baking the moisture content was 1.3% and biscuit pieces weight was 12.5 g each.

[0155] When the biscuits are taken out from the oven, they are allowed to cool down passively on a wire net at a room temperature of 18-19 C. for 2 hours. Then they were packed by 4 biscuits in transparent hermetic flow-packs.

[0156] Samples were stored at 18 to 20 C. for 3 days. They were then held under one of the following keeping test conditions: [0157] a) 15 C.+/1 C. [0158] b) 29 C. 3 days, then 15 C.+1-1 C. [0159] c) 18 C.+/1 C. [0160] d) 29 C. 3 days, then 18 C.+/1 C. [0161] e) 4 C. 3 days, then 18 C.+/1 C. [0162] f) 25 C.+/1 C. [0163] g) 4 C. 3 days, then 25 C.+/1 C. [0164] h) Variable temperature in warehouse (uncontrolled, typically 15-20 C.). [0165] i) Variable temperature in office (uncontrolled, typically 20-26 C.).

[0166] At least 10 transparent flow packs of 4 biscuits were used for each condition.

[0167] The appearance of bloom, i.e. white dots (could be like very small snow-like fat crystals or more spherical crystals) made by the fractionation/crystallisation of the fat (cocoa butter) on the base biscuit was assessed once a week for all conditions by naked eye in good light conditions. Observations were taken over a period of 13 weeks of storage.

[0168] Biscuit samples containing 0.4% SMS exhibited no signs of bloom for 13 weeks of observations at all storage conditions.

[0169] On the contrary, control biscuits did bloom quickly in several test conditions and are not acceptable for a consumer: [0170] Conditions a) and h) lead to a start of bloom after 6 weeks and highly visible bloom after 12 weeks. [0171] Condition b) lead to a start of bloom after 6 weeks and highly visible bloom after 10 weeks. [0172] Condition c) lead to a start of bloom after 7 weeks. Bloom was very obvious from 9 to 13 weeks, but less than for conditions a) and d). [0173] Condition d) also lead to a start of bloom after 7 weeks but bloom stays at this level up to 13 weeks. [0174] Conditions e) to g) did not bloom for 13 weeks [0175] Condition i) lead to a start of bloom after 12 weeks, probably because the temperature was initially quite high then started to drop in winter.

[0176] Unlike chocolate, the storage temperature of chocolate chip cookies is not controlled. So it is important we can avoid the fat bloom in a large range of temperature. We have tested here the exposure of biscuits from 4 to 29 C., with long storage at 15 to 25 C. Only the biscuit according to the invention, with 0.4% SMS is passing these tests without bloom, and the difference with the control is significant.

[0177] Note that even if a first cooling at 4 C. prevents bloom in condition e), this is not safe because during summer, it is very likely that the biscuits will be exposed to high temperature (e.g. in a car) melting the fat, which will then cool back slowly, and this slow cooling will bring fat bloom.

[0178] 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.