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Fat blend for heat-resistant chocolate

A chocolate and mixture technology, applied in the fields of application, food science, cocoa, etc., can solve the problems of easy blooming and unsatisfactory effect of CBS fat.

Inactive Publication Date: 2014-11-05
KRAFT FOODS SCHWEIZ HLDG AG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, CBS fat is prone to blooming when mixed with cocoa butter at levels above 5%, even under controlled manufacturing conditions, or if allowed to slowly crystallize under uncontrolled conditions
Therefore, when HRC products are exposed to high temperatures in the supply chain and subsequently restored to ambient conditions, their behavior is unsatisfactory (i.e. blooming occurs)

Method used

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  • Fat blend for heat-resistant chocolate
  • Fat blend for heat-resistant chocolate
  • Fat blend for heat-resistant chocolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Example 1. Chocolate base with baking fat. The ingredients for the "milk" No. 1 and No. 2 and "white" type chocolate bonbons were mixed and refined according to Table 1. In double jacket mixer ( Mixer, Hameln, Germany) at 50 ° C (15 minutes, 1000 rpm) to mix all ingredients (except lecithin and a part 300); the total fat content is 24%. Refined to a particle size of d90 < 30 microns using a pilot scale three roll refiner (laser diffraction, Malvern). The base was kneaded with a pilot scale chocolate mixer kneader with a capacity of 60 kg. Add lecithin and the rest of the liquid fat during stirring and kneading. Prepare the following samples:

[0076]

[0077]

[0078] An example of calculating the cocoa butter to liquid fat ratio is provided in the table below using a 100 gram sample of milk chocolate candy No. 1. This calculation requires summing the entire composition to determine the total fat from the cocoa butter component and the total fat from the li...

Embodiment 2

[0081] Example 2. This example illustrates the manufacture of heat resistant chocolate chips. Preparation contains 5.88% cocoa butter and 20.52% 300, 70.6% sorbitol solution (ie 30% moisture content ) and 3.1% PGPR (polyglycerol-polyricinoleate (E 476)) water-in-oil emulsion. The emulsion was mixed with tempered chocolate at a ratio of 9.7% emulsion to 90.3% chocolate. Approximately 100 grams of this mixture was poured into sheet molds and processed on a vibrating table until the mass was evenly distributed. Prior to cooling, the mold was placed in a conventional 3.3 kilowatt microwave oven for 50 seconds to provide heat resistance to the chocolate chips. After sufficient cooling (eg, 20 minutes at 5-10° C.), the sheets are demolded and packaged.

[0082] The heat resistant chocolate chips had a weight ratio of cocoa butter to liquid fat of 22:78. The tablet passed the high temperature anti-frost test; the flavor was advantageously comparable to conventional chocolate. ...

Embodiment 3

[0083] Example 3. This example illustrates a milk chocolate product using skim milk powder as liquid fat with two different cocoa / liquid fat ratios. The composition of these samples is given in the table below:

[0084]

[0085] Combine all ingredients except lecithin, part of the milk fat, PGPR and Sorbidex in a double jacket mixer ( Mixer, Hameln, Germany) at 50° C. (15 minutes, 1000 rpm). Refined to a particle size of d90 < 30 microns using a pilot scale three roll refiner (laser diffraction, Malvern). The base was kneaded with a pilot scale chocolate mixer kneader (60 kg capacity). Add lecithin and remaining fat during stirring and kneading. To make the HRC, PGPR (0.2%, at room temperature) and Sorbidex (7%, at room temperature) were gradually and manually mixed with the base at 50°C. The mixture is then deposited in a mold, followed by microwave treatment under conditions sufficient to provide a product surface temperature of 80 to 95°C and the desired heat resist...

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PUM

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Abstract

The present invention relates to a chocolate or chocolate-type composition comprising cocoa butter and a liquid fat in a weight ratio of 33:66 to >0:<100, preferably 25:75 to 20:80 wherein the blend has a SFC (solid fat content at 20°C) of less than 45%, and wherein the liquid fat is different from cocoa liquor, is miscible with cocoa butter at all mixing ratios and has a SFC of 50% or less. The present invention further relates to a blend of cocoa butter and a liquid fat and its use for preventing fat blooming and increasing the bloom-stability of a chocolate or chocolate-type composition.

Description

technical field [0001] The present invention relates to chocolate or chocolate-type compositions comprising cocoa butter and liquid fat in a weight ratio of 33:66 to >0:<100, especially 33:66 to 20:80. Another object of the invention is the fat mixture and its use for increasing the bloom stability and preventing bloom of chocolate or chocolate-type compositions. The mixture can be used in heat-resistant chocolate (HRC) or chocolate-type compositions, which are thereby substantially free from fat-blooming and exhibit increased bloom-stability. Background technique [0002] Traditionally manufactured chocolate or the like usually consists of sugar, cocoa solids and protein (usually from milk) dispersed evenly in a fat phase mainly from cocoa butter and limited amounts of other fats, eg milk chocolate contains a small amount of milk fat. In any case, the fat composition of traditional chocolate is dominated by cocoa butter. However, conventional chocolate cannot remain...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/00
CPCA23G1/36A23G1/46A23G1/38
Inventor H·H·巴尔策尔K·帕吉奥斯M·F·威廉斯G·赫希特M·蒂勒S·辛比尔格S·雷德博恩L·P·克莱曼
Owner KRAFT FOODS SCHWEIZ HLDG AG
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