Chocolate compositions containing ethylcellulose

a technology of ethylcellulose and compositions, which is applied in the field of chocolate compositions and products, can solve the problems of high price of procedures, undesirable taste and/or texture of chocolate, and ordinary chocolate is not particularly resistant to summer temperatures or the heat of tropical countries, and achieves low saturated fat levels, reduce oil migration, and the effect of reducing the amount of saturated fa

Inactive Publication Date: 2012-07-19
MARS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0030]It has been found that chocolate wherein at least a portion of the fat continuous phase contains dissolved ethylcellulose exhibits remarkable resistance to softening at temperatures of up to 40° C. or more. The invention also potentially allow for a wide range of new chocolate compositions by replacing fats or oils conventionally present in chocolate by oils that have been gelled with ethylcellulose. Some of these replacement oils could contain particularly low levels of saturated fat and thus be healthier. Finally, the use of ethylcellulose-gelled oils in the fat-based fillings of filled chocolates reduces oil migration from the filling to the surface of the chocolate.

Problems solved by technology

This means that ordinary chocolate is not particularly resistant to summer temperatures or the heat of tropical countries.
However, this procedure is expensive, and can result in chocolate having an undesirable taste and / or texture.
Unfortunately, chocolate manufactured by direct water addition exhibits inferior product quality due to a coarse, gritty texture.
These processes unfortunately often result in an undesirable rough texture, or mouth feel, in the chocolate.
Unfortunately, since the mass is no longer liquid, it is not possible to use the composition to cast chocolate into molds.
However, the water-in-fat emulsion prepared in accordance with the teachings of this patent results in a product containing at least 20% of the fat in solid form, and the water-in-fat mixture used in accordance with this patent does not remain in liquid form during processing.
Presence of such solid bodies results in an undesired rough texture or mouth feel.
Research into the role fats and oils play in human health has indicated that consumption of saturated fats and trans fatty acids is associated with increased incidences of cancer, heart disease, elevated cholesterol levels and a host of other health problems.
While the potential of organogels as soft materials for use in the food industry is recognized, there is a lack of good food grade organogelators.
This problem arises in chocolates having a chocolate coating over an oil- or fat-containing filling such as a praline, a mousse, a cream, or a ganache (e.g. truffle) filling.
This problem is sometimes addressed by providing a barrier layer between the fat-based filling and the chocolate coating, for example a layer of an oleophobic or hydrophilic material such as a sugar or a starch.

Method used

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  • Chocolate compositions containing ethylcellulose
  • Chocolate compositions containing ethylcellulose
  • Chocolate compositions containing ethylcellulose

Examples

Experimental program
Comparison scheme
Effect test

reference example 1

[0066]A fat substitute is prepared as follows. Ethylcellulose 22 cp or 45 cp 9% w / w (ETHOCEL®, Dow Chemical Co.) and 3% w / w SMS in a 30:70 w / w mixture of fully hydrogenated soybean oil with liquid soybean oil were heated up 140° C. to ensure full solubilization of the polymer in oil. Upon cooling of the melt, at 100° C., soybean oil heated to 100° C. was added at a 1:2 ratio (1 / 3 dilution). The final concentration of components was 6% EC, 2% SMS, 20% fully hydrogenated soybean oil and 72% soybean oil. The mixture was then allowed to cool down and set. Fully hydrogenated cottonseed oil, fully hydrogenated canola oil, beef tallow, lard, milkfat could also be added as the hardstock. This material has the functionality and texture of a fat.

reference example 2

[0067]A 10% ethylcellulose 22 cps gel containing 5% sorbitan monostearate in flaxseed oil was prepared. The gel was prepared by the thermal treatment described above and allowed to set at 22° C. for one day. In order to assess the rheological properties of the gel, a controlled stress rheological test was performed. Circular 1 cm diameter by 3 mm high piece of the gel was cut out and placed on a piece of 60-grit wood sandpaper soaked in flaxseed oil. A piece of 60-grit wood sandpaper was glued to a 1 cm diameter flat stainless steel geometry. The gel sample on the oil-soaked piece of sandpaper (3×2 cm) were taped to the bottom Peltier plate of the rheometer. The sample was compressed manually to achieve a normal force of approximately 0.2N to ensure good mechanical contact and no slip. The rheometer was programmed to carry out a stress sweep from 1 to 4000 Pa at a frequency of 1 Hz. The results show that the test gel is very solid-like (firm gel), with a G′ / G″ value of about 4. The ...

reference example 3

[0068]A 6 wt. % ethylcellulose 22 cp gel containing 2 wt. % SMS in palm kernel oil (PKO) was prepared by dissolving the components at 135° C., followed by allowing the gel to set at room temperature undisturbed. The resulting gel was strong and showed no loss of free oil on standing at 55° C. for 2 hours. The gel setting temperature was determined to be 75° C., which makes it suitable for addition to chocolate compositions without excessive heating of the chocolate.

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Abstract

A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethylcellulose oleogels may also be used to replace a portion of the oils and fats normally present in chocolate and / or to formulate fillings for filled chocolates exhibiting reduced oil migration. Also provided are methods of making chocolate compositions according to the invention.

Description

RELATED APPLICATIONS[0001]The present invention claims priority of US61 / 213,480 filed on 12 Jun. 2010 and US61 / 213,738 filed on 8 Jul. 2010.FIELD OF THE INVENTION[0002]The present invention relates to chocolate compositions and products that contain ethylcellulose.BACKGROUND OF THE INVENTION[0003]One technical problem addressed by the present invention is the provision of heat-resistant chocolate. That is to say, chocolate that can retain its shape at higher temperatures, for example temperatures above about 30° C. or even above 40° C. The provision of such a heat-resistant chocolate that also achieves good mouthfeel and taste properties would greatly simplify the distribution and consumption of chocolate in hot countries.[0004]Ordinary chocolate is composed primarily of fats or fatty substances, such as cocoa butter, in which there are dispersed non-fat products such as cocoa components, sugars, proteins, etc. Therefore, since chocolate is primarily constituted by fat bodies, its m...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23G1/48A23G1/54A23G1/36C08B11/02A23L13/60A23L29/262
CPCA23D9/007A23D9/02A23L1/0534A23G1/40A23G1/54A23G1/36A23L29/262A23V2002/00A23V2200/228A23V2250/194A23V2250/51088
Inventor MARANGONI, ALEJANDRO GREGORIO
Owner MARS INC
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