Chocolate compositions based on hardstock fat additives
AssigneeLoders Croklaan B.V.
InventorsFrederick W. Cain, Willem Dekker, Adrian D. Hughes
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Abstract
Mid-fractions of triglycerides, containing (H.sub.2 M+HM.sub.2)-type triglycerides (H=saturated fatty acid.gtoreq.C.sub.16 ; M=saturated fatty acids C.sub.8 -C.sub.14), which meet the following requirements: ##EQU1## content C.sub.52 -C.sub.54 -triglycerides<7.0% content C.sub.36 -C.sub.40 -triglycerides<25% chain length of fatty acids residues C.sub.8 -C.sub.18 display excellent anti-blooming properties, when applied in chocolate compositions.
Claims14
Blends of triglycerides comprising a fat (A) containing at least 40 wt. % of SOS (S=C.sub.16:0 or C.sub.18:0 ;
- O=C.sub.18:1) and a fat (B) containing an (H.sub.2 M+M.sub.2 H) fat, characterized in that the blend contains so much of fat (A) that the SOS content of the blend is at least 35 wt. %, while fat (B) is a triglyceride composition comprising vegetable fats containing (H.sub.2 M+HM.sub.2)-type triglycerides, wherein
- H means saturated fatty acid with C.sub.16 -C.sub.18 ;
- M means saturated fatty acid with C.sub.8 -C.sub.14 ;, preferably C.sub.12 -C.sub.14, characterized in that
- the weight ratio of the C.sub.12 fatty acid content to the C.sub.18:0 fatty acid content, i.e., C.sub.12 /C.sub.18:0 is 0.1-1.2;
- the content of triglycerides having 52-54 C-atoms (i.e., C.sub.52 +C.sub.54) is less than 7.0 wt. %;
- the content of triglycerides having 36-40 C-atoms (i.e., C.sub.36 +C.sub.38 +C.sub.40) is less than 25 wt. %;
- the chain length of the fatty acid residues of the triglycerides is C.sub.8 -C.sub.18 ;
- wherein the blends are suitable for the preparation of bloom resistant chocolate.
Method of retarding bloom of the chocolate composition and improving the viscosity of the chocolate composition at temper, the method comprising incorporating into the chocolate compositions a mid-fraction of a fat of the (H.sub.2 M+HM.sub.2)-type triglycerides wherein
- H means saturated fatty acid with C.sub.16 -C.sub.18.
- M means saturated fatty acid with C.sub.8 -C.sub.14 ;
- , preferably C.sub.12 -C.sub.14,
- characterized in that
- the weight ratio of the C.sub.12 fatty acid content to the C.sub.18:0 fatty acid content, i.e., C.sub.12 /C.sub.18:0 is 0.1-1.2;
- the content of triglycerides having 52-54 C-atoms (i.e., C.sub.52 +C.sub.54) is less than 7.0 wt. %;
- the content of triglycerides having 36-40 C-atoms (i.e., C.sub.36 +C.sub.38 +C.sub.40) is less than 25 wt. %;
- the chain length of the fatty acid residues of the triglycerides is C.sub.8 -C.sub.18.
Dependencies are inferred from the claim text.