Temperature Tolerant Chocolate Spread or Filling and Method of Preparation
AssigneeLoders Croklaan B.V.
InventorsHelga Manson, Krishnadath Bhaggan
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Abstract
Disclosed is a chocolate spread or chocolate filling composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2% to 40% by weight of a fat composition; and 30% to 50% by weight of sugar, wherein the fat composition comprises at least 40% by weight of interesterified shea olein having an oleic acid content of at least 50% by weight and a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified shea olein, and wherein the interesterified shea olein has a solid fat content of at least 10% at 10° C., at least 6% at 20° C., and at least 3% at 30° C.
Claims15
Chocolate spread and/or filling composition comprising:
- one or more ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin;
- 2% to 40% by weight of a fat composition;
- and
- 30% to 50% by weight of sugar,
- wherein the fat composition comprises at least 40% by weight of interesterified shea olein and optionally up to 60% by weight of a liquid vegetable oil,
- wherein the interesterified shea olein has
- an oleic acid content of at least 50% by weight and
- a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified shea olein, and
- wherein the interesterified shea olein has a solid fat content of at least 10% at 10° C., at least 6% at 20° C., and at least 3% at 30° C.
Method of preparing a chocolate spread composition and/or confectionery filling, comprising the step of mixing a fat composition with other chocolate spread ingredients,
- wherein the fat composition comprises at least 40% by weight of interesterified shea olein and optionally up to 60% by weight of a liquid vegetable oil,
- wherein the interesterified shea olein has
- an oleic acid content of at least 50% by weight and
- a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified shea olein, and
- wherein the interesterified shea olein has a solid fat content of at least 10% at 10° C., at least 6% at 20° C., and at least 3% at 30° C.
Dependencies are inferred from the claim text.