US 4,888,196 AGranted

Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products

AssigneeThe Procter & Gamble Company

InventorsAlbert M. Ehrman, Paul Seiden, Rose M. Weitzel, Robert L. White

Life of this patent

Estimating the term…

Loading patent…

Abstract

A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57.degree. F. (13.9.degree. C.) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57.degree. to about 72.degree. F. (about 13.9.degree. to about 22.2.degree. C.) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.

Claims49

Dependent claims

A process for tempering flavored confectionery compositions, which comprises the steps of:

(I) forming a temperable flavor confectionery composition which comprises:
a. a flavor-enhancing amount of a flavor-component;
b. from about 25 to about 45% of a fat component comprising:
(1) at least about 70% of a reduced calorie fat having:
(a) at least about 85% combined MLM and MML triglycerides;
(b) no more than about 5% combined LLM and LML triglycerides;
(c) no more than about 2% LLL triglycerides;
(d) no more than about 4% MMM triglycerides;
(e) no more than about 7% other triglycerides;
wherein M is a C.sub.6 to C.sub.10 saturated fatty acid residue and L is a C.sub.20 to C.sub.24 saturated fatty acid residue;
(f) a fatty acid composition having:
(i) from about 40 to about 60% combined C.sub.8 and C.sub.10 saturated fatty acids,
(ii) a ratio of C.sub.8 to C.sub.10 saturated fatty acids of from about 1:2.5 to about 2.5:1,
(iii) from about 40 to about 60% behenic fatty acid,
(2) up to about 15% milkfat;
(3) up to about 20% cocoa butter;
(4) no more than about 4% diglycerides;
and
c. from about 55 to about 75% other nonfat confectionery ingredients;
(II) rapidly cooling the composition of step (I) to a temperature of about 57.degree. F. (13.9.degree. C.) or less so that the reduced calorie fat forms a sub .alpha. phase;
(III) holding the cooled composition of step (II) at a temperature of about 5.degree. F. (13.9.degree. C.) or less for a period of time sufficient to form an effective amount of .beta.-3 crystals from a portion of the sub .alpha. phase of the reduced calorie fat;
and
(IV) after step (III), warming the cooled composition to a temperature in the range of from above about 57.degree. to about 72.degree. F. (about 13.9.degree. to about 22.2.degree. C.) in a manner such that:
(a) the remaining portion of the reduced calorie fat transforms into a stable .beta.-3 phase;
and (b) the .beta.-3 phase formed does not melt.

22 more elements

A process for tempering chocolate-flavored confectionery compositions, which comprises the steps of:

(I) forming a temperable flavored confectionery composition which comprises:
a. from about 0.1 to about 25% of a chocolate flavor component;
b. from about 25 to about 45% of a fat component comprising:
(1) at least about 75% of a reduced calorie fat having:
(a) at least about 90% combined MLM and MML triglycerides;
(b) no more than about 2% combined LLM and LML triglycerides;
(c) no more than about 1% LLL triglycerides;
(d) no more than about 2% MMM triglycerides;
(e) no more than about 5% other triglycerides;
wherein M is a C.sub.6 to C.sub.10 saturated fatty acid residue and L is a C.sub.20 to C.sub.24 saturated fatty acid residue;
(f) a fatty acid composition having:
(i) from about 45 to about 55% combined C.sub.8 and C.sub.10 saturated fatty acids,
(ii) a ratio of C.sub.8 to C.sub.10 saturated fatty acids of from about 1:2 to about 2:1,
(iii) from about 40 to about 50% behenic fatty acid,
(iv) no more than about 5% C.sub.6 saturated fatty acid,
(v) no more than about 6% C.sub.20 saturated fatty acid;
(vi) no more than about 1.5% C.sub.24 saturated fatty acid, and
(vii) no more than about 5% other fatty acids;
(2) up to about 15% milkfat;
(3) from about 1 to about 14% cocoa butter;
(4) no more than about 2% diglycerides;
and
c. from about 55 to about 75% other nonfat confectionery ingredients;
(II) rapidly cooling the composition of step (I) to a temperature in the range of from about 30.degree. to about 55.degree. F. (from about -1.1.degree. to about 12.8.degree. C.);
(III) holding the cooled composition of step (II) at a temperature in the range of from about 30.degree. to about 55.degree. F. (from about -1.1.degree. to about 12.8.degree. C.) for at least about 40 hours;
and
(IV) after step (III), warming the cooled composition to a temperature in the range of from about 60.degree. to about 70.degree. F. (from about 15.6.degree. to about 21.1.degree. C.) and then holding the warmed composition in said temperature range for at least about 4 hours.

24 more elements

Dependencies are inferred from the claim text.

Facts

Application: 07/329,619Filed 28 Mar 1989
Granted: 19 Dec 1989
Term ends: Not estimatedThe source records don’t support an estimate.

Classification5 codes

A23G 1/36
Characterised by the composition containing organic or inorganic compounds: characterised by the fats used
A23G 1/18
Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products: apparatus for conditioning chocolate masses for moulding
A23G 3/0226
Manufacture or treatment of liquids, pastes, creams, granules, shred or powder: apparatus for conditioning, e.g. tempering, cooking, heating,…
A23G 3/40
Characterised by the composition containing organic or inorganic compounds: characterised by the fats used