Crystal modifiers for diacetin fats
AssigneeNabisco, Inc.
InventorsEdward L. Wheeler, Michael S. Otterburn
Life of this patent
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Abstract
The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10% to about 16% crystal modifier fats that are triglycerides bearing one short C.sub.2 to C.sub.4 acid residue and two long, saturated C.sub.16 to C.sub.22 fatty acid residues per molecule. The modified diacetin fats, which exhibit improved snap, gloss, hardness, bloom resistance, and mold release, are suitable for use in edible coatings, especially confectionery coatings.
Claims24
A coating composition having an acetoglyceride fat ingredient comprising a mixture of
- (a) about 70% to about 95% of a diacetin fat comprising triglycerides bearing two acetic acid residues and one long, saturated C.sub.16 to C.sub.22 fatty acid residue per molecule;
- and
- (b) about 5% to about 30% of a crystal-modifying fat comprising triglycerides bearing one short C.sub.2 to C.sub.4 acid residue and two long, saturated C.sub.16 to C.sub.24 fatty acid residues per molecule added to the diacetin fat in amounts effective to impart snap to the composition so that the composition undergoes brittle fracture rather than deforming under an applied load.
In a confectionery coating composition comprising a sweetener, a flavor, and a diacetin fat ingredient selected from the group consisting of diacetopalmitin, diacetostearin, diacetoarachidin, diacetobehenin, and mixtures thereof, an improvement wherein the diacetin fat ingredient further comprises about 10 to about 18% of a crystal modifier comprising triglycerides bearing one C.sub.2 to C.sub.4 acid residue and two saturated C.sub.16 to C.sub.22 fatty acid residues per molecule such that the coating composition containing crystal modifier exhibits snap and undergoes brittle fracture rather than exhibiting plasticity and deforming under an applied load like a diacetin fat.
A confectionery coating composition comprising a sweetener, a flavor and a fat ingredient, wherein the fat ingredient comprises a mixture of about 84% to about 90% diacetostearin and about 10 to about 16% acetodistearin.
A method for improving the crystal properties of a saturated diacetin coating fat comprising incorporating into said diacetin coating fat from about 10 to about 16% of a crystal modifier comprising triglycerides bearing one C.sub.2 to C.sub.4 acid residue and two saturated C.sub.16 to C.sub.22 fatty acid residues.
Dependencies are inferred from the claim text.