Process for controlling the solidification or crystallization of fats and fat-containing foods

Abstract

The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.

Description

CROSS REFERENCE[0001] This application is a continuation of the U.S. National Stage designation of International Application PCT / EP99 / 09567 filed Dec. 6, 1999, the content of which is expressly incorporated herein.[0002] The present invention relates to the solidification or crystallization of fats and fat-containing foods, using a magnetic field.[0003] Fats are widely used in solid or crystalline form in food products. The properties of the foodstuff depends, in part, on which form of fat is solidified or crystallized. Certain fats are polymorphic, i.e., they are capable of solidifying in more than one crystalline form, and the crystal forms may have important effects on the properties of the foodstuff. For example, cocoa butter is polymorphic and six crystal forms have been described (See Talbot in Industrial Chocolate Manufacture and Use (Ed. Beckett), 1994, Chapter 11). Form V is desirable for processed chocolate since this form of cocoa butter gives chocolate snap, texture and ...

AI Technical Summary

Benefits of technology

[0008] Advantages of the present invention include increasing the rate of setting time of the fat and increasing the shelf life of the fat or a fat containing food. Additionally, the process of the present invention produces the fat in one or more stable forms.

[0010] The magnetic field may be applied to partially set cocoa butter prior to completion of crystallization or instead may be applied to the cocoa butter during solidification or crystallization of liquid cocoa butter. This process increases the setting time of cocoa butter up to 40%.

[0011] The cocoa butter of the present invention may be included in a chocolate and the process of applying the magnetic field to the cocoa butter increases the shelf life of the cocoa containing product, i.e., chocolate. Thus, the present invention discloses a cocoa butter containing product in solid form wherein the cocoa butter is formed directly from a liquid phase in crystal form VI without passing through another crystal form.

[0012] The present invention is also directed to a method for reducing bloom on chocolate products which comprises converting at least a portion of form V cocoa butter in the chocolate to form VI cocoa butter during production of the chocolate so that bloom resulting from the conversion of form V cocoa butter to form VI cocoa butter in the chocolate after production is reduced.

[0024] Use of magnetic fields to influence crystallization enables greater control to be exercised over the crystallization process. Much space is taken up in chocolate factories by cooling tunnels or multi-tier coolers in which the chocolate sets (See Nelson in Industrial Chocolate Manufacture and Use (Ed. Beckett), 1994, Chapter 13) and the expense of this space eliminated if the chocolate could be made to set more rapidly. It has been found according to the present invention that the application of certain magnetic fields can, depending on the type and direction and field strength of the magnetic field, significantly increase the rate of setting of cocoa butter. For example, as illustrated in the examples presented hereinafter, cocoa butter can be induced to set up to 40% more quickly.

Problems solved by technology

Beckett), 1994, Chapter 12), which machines are relatively complex and require critical temperature control processing of fats and fat-containing foods.

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