FAT COMPOSITION SUITABLE AS A COCOA BUTTER EQUIVALENT

Abstract

The present invention relates to a fat composition suitable for use as a cocoa butter equivalent, wherein the fat compo-sition comprises triglycerides of which 60% by weight or more is Sat.sub.2O, wherein Sat is selected from St, P, or combinations hereof; and wherein, in the fat composition, the content of St.sub.2O is 40% by weight or less, and the total content of StOP+StPO+St.sub.2O is 60% by weight or less, wherein O is oleic acid, St is stearic acid, and P is palmitic acid; and wherein the fat composition has a Buhler crystallization index (BCI) value of 2.5 or more. Uses of the fat composition are also disclosed.

Claims

1-20. (canceled)

21. A fat composition comprising triglycerides of which 60% by weight or more is Sat.sub.2O, wherein Sat is selected from the group consisting of St, P, and combinations hereof; and wherein, in the fat composition, the content of St.sub.2O is 40% by weight or less, and the total content of StOP+StPO+St.sub.2O is 60% by weight or less, wherein O is oleic acid, St is stearic acid, and P is palmitic acid; and wherein the fat composition has a Bühler crystallization index (BCI) value of 10 2.5 or more.

22. The fat composition according to claim 21, wherein the fat composition has a BCI value of at least 2.6.

23. The fat composition according to claim 21, wherein the fat composition has a BCI value between 2.5 and 6.0.

24. The fat composition according to claim 21, wherein the content of St.sub.2O is 38% by weight or less.

25. The fat composition according to claim 21, wherein the content of St.sub.2O is between 25 and 40% by weight.

26. The fat composition according to claim 21, wherein the 30 total content of StOP+StPO+St.sub.2O is 55% by weight or less.

27. The fat composition according to claim 21, wherein the total content of StOP+StPO+St.sub.2O is between 25 and 60% by weight.

28. The fat composition according to claim 21, wherein the fat composition further comprises a fat and/or an oil originating from the group consisting of cocoa, mango, shea, illipe, sal, kokum, and combinations hereof.

29. The fat composition according to claim 21, wherein the fat composition comprises between 20 and 80% by weight of a vegetable fat composition, wherein the vegetable fat composition comprises triglycerides of which at least 60% by weight is Sat.sub.2O, and wherein, in the vegetable fat composition, the ratio of SatOSat/SatSatO is 12 or more, and the POP content is between 25 and 95% by weight.

30. The fat composition according to claim 29, wherein the vegetable fat composition comprises 2.9% by weight or less tri-saturated triglycerides.

31. The fat composition according to claim 29, wherein the ratio of SatOSat/SatSatO is at least 14.

32. The fat composition according to claim 29, wherein the total content of tri-saturated triglycerides in the vegetable fat composition is from 0.01 to 2.9% by weight.

33. The fat composition according to claim 29, wherein the vegetable fat composition comprises triglycerides of which from 50 to 95% by weight is Sat.sub.2O.

34. The fat composition according to claim 29, wherein the POP content of the vegetable fat composition is from 30 to 95% by weight.

35. The fat composition according to claim 29, wherein the vegetable fat composition comprises monoglycerides (MAG) and diglycerides (DAG) in a total amount of 10% by weight or less.

36. The fat composition according to claim 21, wherein said fat composition is a cocoa butter equivalent (CBE).

37. A method of manufacturing a food product for humans, the method comprising the addition of a fat composition according to claim 21.

38. A food product comprising at least one fat composition according to claim 21.

39. The food product of claim 38, where the food product is a confectionary product.

40. The food product of claim 39, where the confectionary product is a chocolate or cholate like product or filling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0033] The present invention relates to a fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat.sub.2O, wherein Sat is selected from St, P, or combinations hereof; and wherein, in the fat composition, the content of St.sub.2O is 40% by weight or less, and the total content of StOP+StPO+St.sub.2O is 60% by weight or less, wherein O is oleic acid, St is stearic acid, and P is palmitic acid; and wherein the fat composition has a Bühler crystallization index (BCI) value of 2.5 or more.

[0034] The BCI value is an empirically value calculated based on a controlled cooling rate measured for example on a MultiTherm TC produced by Bühler. The experience in the chocolate industry is that the BCI value of the cocoa butter correlate well with the general crystallisation properties of the chocolate, i.e. a higher BCI value indicates easier tempering, higher tempering capacity, and faster crystallisation.

[0035] Many chocolate producers use the value 3.5 as the minimum value, which they can accept for cocoa butter. CBEs have similar physical properties to cocoa butter, except for the fact that standard CBEs have a lower BCI value, often below 2.5. The present invention relates to a novel CBE with improved characteristics such as a BCI value equal to or above 2.5.

[0036] In one or more embodiments, the fat composition has a BCI value of at least 2.6, such as at least 2.7, such as at least 2.8, such as at least 2.9, such as at least 3.0, such as at least 3.2, such as at least 3.4, such as at least 3.6, such as at least 3.8, or such as at least 4.

[0037] In one or more embodiments, the fat composition has a BCI value between 2.5 and 6.0, such as between 3.0 and 5.0.

[0038] In one or more embodiments, the fat composition has a BCI value between 2.8 and 6.0, such as between 2.7 and 6.0, or such as between 3.0 and 6.0.

[0039] In one or more embodiments, the content of St.sub.2O is 38% by weight or less.

[0040] In one or more embodiments, the content of St.sub.2O is between 25 and 40% by weight, such as between 25 and 38% by weight, such as between 27 and 38% by weight, such as between 30 and 38% by weight, or such as between 32 and 38% by weight.

[0041] In one or more embodiments, the total content of StOP+StPO+St.sub.2O is 55% by weight or less, such as 52% by weight or less, such as 50% by weight or less, or such as 45% by weight or less. The total content of StOP+StPO+St.sub.2O by weight is calculated as the sum the weight of StOP, StPO, and St.sub.2O, i.e. ΣStOP+StPO+St.sub.2O triglycerides by weight.

[0042] In one or more embodiments, the total content of StOP+StPO+St.sub.2O is between 25 and 60% by weight, such as between 25 and 55% by weight, such as between 25 and 52% by weight, such as between 25 and 50% by weight, such as between 27 and 52% by weight, or such as between 27 and 50% by weight.

[0043] In one or more embodiments, the fat composition further comprises a fat and/or an oil originating from cocoa, mango, shea, illipe, sal, kokum, or combinations hereof.

[0044] In one or more embodiments, the fat composition comprises between 20 and 80% by weight of a vegetable fat composition, wherein the vegetable fat composition comprises triglycerides of which at least 60% by weight is Sat.sub.2O, and wherein, in the vegetable fat composition, the ratio of SatOSat/SatSatO is 12 or more, and the POP content is between 25 and 95% by weight.

[0045] In one or more embodiments, at least 50% by weight, such as at least 60% by weight of the triglycerides in the vegetable fat composition is Sat.sub.2O.

[0046] In one or more embodiments, the vegetable fat composition comprises triglycerides of which from 50 to 95% by weight is Sat.sub.2O, such as from 50 to 90% by weight, such as from 55 to 90% by weight, such as from 55 to 85% by weight, such as from 60 to 85% by weight, or such as from 60 to 80% by weight.

[0047] In one or more embodiments, the ratio of SatOSat/SatSatO is at least 14, such as at least 15, such as at least 16, such as at least 17, such as at least 18, such as at least 20, such as at least 21, such as at least 22, such as at least 23, such as at least 24, or such as at least 25.

[0048] In one or more embodiments, the ratio of SatOSat/SatSatO is between 12 and 50, such as from 14 to 50, such as from 15 to 50, such as from 16 to 50, such as from 17 to 50, such as from 18 to 50 or such as from 20 to 50, such as 21 to 50, such as 22 to 50, such as 23 to 50, such as 24 to 50, such as 25 to 50.

[0049] It was surprising how much effect a higher ratio in SatOSat/SatSatO effected the BCI value of a CBE and thus the tempering properties and the crystallization speed of the fat component.

[0050] In one or more embodiments, the POP content of the vegetable fat composition is from 30 to 95% by weight, such as from 30 to 90% by weight, such as from 30 to 80% by weight, such as from 40 to 75% by weight, or such as from 45 to 70% by weight.

[0051] In one or more embodiments, the POP content of the vegetable fat composition is from 30 to 95% by weight, such as from 30 to 90% by weight, such as from 30 to 80% by weight, such as from 30 to 75% by weight, or such as from 30 to 70% by weight.

[0052] In one or more embodiments, the POP content of the vegetable fat composition is from 40 to 95% by weight, such as from 40 to 90% by weight, such as from 40 to 80% by weight, such as from 40 to 75% by weight, or such as from 40 to 70% by weight.

[0053] In one or more embodiments, the POP content of the vegetable fat composition is from 45 to 95% by weight, such as from 45 to 90% by weight, such as from 45 to 80% by weight, such as from 45 to 75% by weight, or such as from 45 to 70% by weight.

[0054] In one or more embodiments, the POP content of the vegetable fat composition is from 35 to 75% by weight, such as from 40 to 75% by weight, such as from 45 to 75% by weight, or such as from 50 to 75% by weight.

[0055] In one or more embodiments, the POP content of the vegetable fat composition is from 35 to 70% by weight, such as from 40 to 70% by weight, such as from 45 to 70% by weight, or such as from 50 to 70% by weight.

[0056] In one or more embodiments, the vegetable fat composition comprises 2.9% by weight or less tri-saturated triglycerides, such as 2.0% by weight or less, such as 1.0% by weight or less, or such as 0.5% by weight or less.

[0057] The tri-saturated triglycerides is in one embodiment referring to the sum of all tri-saturated triglycerides containing only palmitic acid and stearic acid, i.e. ΣPPP, PPSt, PStP, PStSt, StPSt, and StStSt triglycerides.

[0058] In one or more embodiments, the total content of tri-saturated triglycerides in the vegetable fat composition is from 0.01 to 2.9% by weight, such as from 0.05 to 2.9% by weight, such as from 0.1 to 2.9% by weight, such as from 0.5 to 2.9% by weight, such as from 0.5 to 1.9% by weight, such as from 0.5 to 1.5%, or such as from 0.5 to 1.2% by weight.

[0059] The amount of tri-saturated TAGs in the vegetable fat composition is lower than in a standard polymorphic vegetable fat composition. It was surprising how much the content of tri-saturated TAGs in the fat component effected the BCI value of the CBE.

[0060] In one or more embodiments, the vegetable fat composition comprises monoglycerides (MAG) and diglycerides (DAG) in a total amount of 10% by weight or less, such as 8% by weight or less, such as 6% by weight or less, such as 5% by weight or less, or such as 4% by weight or less.

[0061] In one or more embodiments, the fat composition is a cocoa butter equivalent (CBE).

[0062] The fat composition of the present invention may contain up to 10% by weight of minor components like free fatty acids, mono- and/or diglycerides.

[0063] The present invention also relates to a fat composition as disclosed and described herein, wherein said fat composition is a CBE.

[0064] The present invention also relates to the use of a fat composition as disclosed and described herein in the manufacture of a food product for human consumption.

[0065] The present invention also relates to the use of a fat composition as disclosed and described herein as an ingredient in a food product.

[0066] The present invention also relates to the use of a fat composition as disclosed and described herein as an ingredient in a confectionary product.

[0067] The present invention also relates to the use of a fat composition as disclosed and described herein as an ingredient in a chocolate or chocolate-like product or filling.

[0068] The present invention also relates to the use of a fat composition as disclosed and described herein as a filling fat in a confectionary product.

[0069] The present invention also relates to the use of a fat composition as disclosed and described herein as a filling fat in a chocolate or chocolate-like product.

[0070] In one or more embodiments, the vegetable fat composition is mixed with an oil originating from mango, shea, illipe, sal, kokum, or combinations hereof, to manufacture the cocoa butter equivalent (CBE).

EXAMPLES

Example 1—Cocoa Butter Equivalent (CBE)

[0071] All used ingredients are from the same batch except the vegetable fats, which are specified in the below table 1.

[0072] Table 1 shows the composition of two fat components.

[0073] The standard fat component (Fat F) has a composition, which is quite normal for a Palm Mid Fraction, while the alternative fat component (Fat G) has a remarkable lower content of tri-saturated TAGs and a significant higher SatOSat/SatSatO ratio. The alternative fat (Fat G) used, is a modified standard PMF where a large part of the tri-saturated and a bit of the asymmetric mono-unsaturated TAGs were removed by an extra top fractionation.

TABLE-US-00001 TABLE 1 Standard fat Alternative fat Method Analysis (Fat F) (Fat G) AOCS Ce 5b-89** ΣU.sub.3 1.1 0.9 ΣSatU.sub.2 4.5 4.5 ΣSat.sub.2U 90.8  93.2  ΣSat.sub.3 3.6 1.4 AOCS Ce 5b-89** POP 64.9  64.7  POSt 13.8  16.4  StOSt 1.7 2.4 * SatOSat/SatSatO 11.8  18   * The analysis can be done by any known method by a commercial laboratory. **The % amount of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method, which is a standard method for determining triglycerides in vegetable oils by HPLC.

[0074] The two fat components (Fat F and Fat G) from table 1 are used to produce two simple standard CBEs by mixing the two fats with a Shea stearin IV 36 and an Illipe oil to get two comparable CBE's with about the same content of POP; POSt and StOSt (see table 2).

TABLE-US-00002 TABLE 2 CBE CBE standard alternative fat F % fat G % Ingredients by weight by weight Standard fat (Fat F) 48.0  0.0 Alternative fat (Fat G) 0.0 50.0  Shea stearin IV 36 48.0  50.0  Illipe oil 4.0 0.0 Method Analysis Percent AOCS Ce 5b-89** ΣU.sub.3 0.9 0.8 ΣSatU.sub.2 5.7 5.8 ΣSat.sub.2U 90.7  91.9  ΣSat.sub.3 2.7 1.5 AOCS Ce 5b-89** POP 31.6  32.5  POSt 11.8  12.2  StOSt 36.3  36.1  * SatOSat/SatSatO 25.9  33.3  Bühler BCI Value 2.2 3.5 crystallization index*** * The analysis can be done by any known method by a commercial laboratory. **The % amount of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method, which is a standard method for determining triglycerides in vegetable oils by HPLC. ***MultiTherm ™ T/TC instrument. The method is described of the Company Bühler who produce the instrument.

Conclusion

[0075] Example 1 shows how it is possible to improve the BCI value for a cocoa butter equivalent (CBE) by using an alternative fat component of the invention with an increased ratio of SatOSat/SatSatO and a lower content of tri-saturated TAGs.

[0076] It can be concluded that a CBE with higher ratio of SatOSat/SatSatO and a lower content of tri-saturated TAGs provides a CBE with a significant higher BCI value, which correspond with a higher quality cocoa butter regarding BCI value in many chocolate producers' opinion and experience.

[0077] Higher quality is closely connected to easier tempering, higher tempering capacity, and a faster crystallization.

Example 2—Cocoa Butter Equivalent (CBE)

[0078] The following example shows the same improvement in BCI value for CBE's with a higher POSt content.

[0079] The same fats as the ones shown in table 1 is used in this example, however mixed in another ratio (see table 3) to demonstrate the general effect on the BCI value of a CBE when changing from fat component F to fat component G. The two blends are adjusted to make comparable Sat.sub.2O content.

TABLE-US-00003 TABLE 3 CBE CBE standard alternative fat F % fat G % Ingredients by weight by weight Standard fat (Fat F) 38.0  0   Alternative fat (Fat G) 0   40.0  Shea stearin IV 36 23.0  26.0  Illipe oil 39.0  34.0  Method Analysis Percent AOCS Ce 5b-89** ΣU.sub.3 1.0 0.8 ΣSatU.sub.2 4.9 5.0 ΣSat.sub.2U 91.6  92.6  ΣSat.sub.3 2.5 1.6 AOCS Ce 5b-89** POP 27.8  28.9  POSt 20.4  20.3  StOSt 34.2  34.2  * SatOSat/SatSatO 40.3  57.3  Bühler BCI Value 2.0 2.6 crystallization index*** * The analysis can be done by any known method by a commercial laboratory. **The % amount of a triglyceride (TAG) is determined using the AOCS Ce 5b-89 method, which is a standard method for determining triglycerides in vegetable oils by HPLC. ***MultiTherm ™ T/TC instrument. The method is described of the Company Bühler who produce the instrument.

Conclusion

[0080] It can be concluded that using the alternative fat component (an alternative PMF), including a POSt rich CBE with a higher ratio of SatOSat/SatSatO and a lower content of tri-saturated TAGs, results in a CBE with a significant higher BCI value, which corresponds to a higher quality cocoa butter regarding BCI value in many chocolate producers' opinion and experience.