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Heat resistant confectionery

A technology of candy and fruit core, which is applied in the field of high-proportion CBI in the field of candy product manufacturing, which can solve the problems of insufficient heat resistance and so on.

Active Publication Date: 2013-03-27
KRAFT FOODS SCHWEIZ HLDG AG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The inventor of the present invention finds that the use of a high proportion of cocoa butter improver (CBI) can overcome the deficiencies of products under the prior art, especially the shortcoming of insufficient heat resistance, and also solve the purpose of the present invention

Method used

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  • Heat resistant confectionery
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0035] A complex was prepared using 90% by weight shea butter-based CBI and 10% palm oil and shea butter-based CBE. The CBI has the following analytical data sheets:

[0036] SFC at 20°C: 92%

[0037] SFC at 25°C: 91%

[0038] SFC at 30°C: 89%

[0039] SFC at 35°C: 75%

[0040] SFC at 40°C: 9%

[0041] In one trial, the following other substances were used:

[0042]Sweeteners (i.e. sugar, lactose): 42%

[0043] Cocoa powder: 14%,

[0044] Milk powder (ie skimmed milk powder, whey powder): 8%,

[0045] Emulsifier, Vanillin.

[0046] In another test, the following substances were used:

[0047] Sweeteners (i.e. sugar, lactose): 44%,

[0048] Cocoa powder: 14%

[0049] Milk powder (i.e. whole milk powder, sweet whey powder): 10%

[0050] Emulsifier, Vanillin.

[0051] Another composite was made using 70% by weight of CBI and 30% of CBE. Yet another composite was made using 50% by weight of CBI and 50% of CBE. Another complex was made using sugar, CBI at 100% of add...

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Abstract

The present invention provides a confectionery product comprising cocoa butter improver (CBI) at 50 % by weight or more of added vegetable fat, its use for coating or moulding confectionery products, and a method for its production. CBI is defined to be harder version of cocoa butter equivalent (CBE) due to the content of triacylglycerol containing stearic-oleic-stearic (SOS) acids.

Description

[0001] The present invention relates to the application of a high proportion CBI (cocoa butter improver) in the manufacture of confectionary products. Background of the invention [0002] In Europe, according to the European Union (EU) Directive 2000 / 36 / EC on chocolate, 6 kinds of vegetable fats except cocoa butter are approved to be used in chocolate: palm oil, mistletoe butter, shea butter, candle fruit oil, mango kernel Oil and Sal Oil. These fats were chosen based on their triacylglycerol composition. These approved fats must be rich in three symmetrical mono-unsaturated triacylglycerols of the types POP, POS and SOS (where O = oleic acid, P = palmitic acid, S = stearic acid ). The EU directives allow 6 types of fats to be used in chocolate, and the typical content of symmetrical mono-unsaturated triacylglycerols in each fat is as follows: [0003] [0004] The similarity between the 6 approved fats and cocoa butter ensures that they also have similar crystalline pro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/38A23G1/30A23D9/00
CPCA23G2200/08A23G1/305A23G3/343A23D9/00A23G1/38
Inventor S·M·皮尔森S·卡罗布利内J·斯库尔基内I·奇西格蒙德
Owner KRAFT FOODS SCHWEIZ HLDG AG