Process for heat resistance of chocolate

Abstract

The present invention relates to fat-based heat resistant agent compositions, to methods of preparing heat resistant agent compositions, to methods of heat resisting chocolate or chocolate analogue, and to chocolate or chocolate analogue containing these heat resistant agents.

Description

Technical Field

[0001] This invention relates to heat-resistant agent compositions, methods for preparing heat-resistant agent compositions, methods for making chocolate or chocolate analogues heat-resistant, and chocolate or chocolate analogues containing heat-resistant agents. Specifically, this invention relates to the use of novel combinations of cocoa particles and the methods of this invention, and to the incorporation of cocoa particles into the heat-resistant agent compositions and products of this invention. Background Technology

[0002] Conventionally manufactured chocolate consists of sugars, cocoa solids, and proteins (usually from milk) evenly dispersed in fats and fatty substances derived from cocoa butter. Chocolate analogues contain other vegetable fats that partially or completely replace cocoa butter fats. The continuous fat phase typically also contains dairy fats.

[0003] Cocoa butter typically begins to soften at around 28°C, resulting in a loss of mechanical strength in chocolate. This means that in the high ambient temperatures often encountered in tropical countries, chocolate becomes sticky or even mushy. It tends to stick to the wrapper and crumbles when the wrapper is removed, leaving a semi-liquid clump that can usually only be eaten with a spoon if cleanliness is required. Under these conditions, coated chocolate products often lose their integrity, their contents frequently leak, and individual units tend to stick together in the packaging. Chocolate also loses its "breakability," an important (and pleasant) textural characteristic of chocolate stored and consumed under cooler conditions.

[0004] Numerous attempts have been made to produce heat-resistant chocolate. Those skilled in the art generally refer to methods for obtaining heat-resistant chocolate or chocolate analogues as methods for heat-resistant chocolate. The most widely used methods can be divided into two main groups: 1) incorporating high-melting-point fats; and 2) forming a three-dimensional matrix or network of sugar crystals or protein particles that will act as a sponge and retain the fat, thus maintaining the product's structure even when the fat melts. Many different methods have been reported in the last century.

[0005] There are two main drawbacks to using high-melting-point fats in chocolate. First, food regulations in many countries restrict the use of cocoa butter substitutes in chocolate. Second, high-melting-point fats in chocolate products can produce an unpleasant waxy texture.

[0006] Numerous methods have been described for inducing the aggregation of sugar crystals by adding water or polyols to chocolate, as originally disclosed in DE389 127. CH 409603 describes the direct incorporation of water into liquid chocolate mash during production, resulting in a rapid increase in viscosity. Therefore, it is impossible to pour the material into molds or use it for coating.

[0007] EP0189469 describes mixing a liquid polyol with a tempered conventional chocolate stock before depositing it into a mold. The polyol, preferably liquid at ambient temperature (such as glycerol), is preferred, although the patent teaches that polyols with higher melting points (such as sorbitol) can also be used. The mixture is held at a slightly elevated temperature (24°C to 35°C) for a short period, during which time the viscosity increases. This is said to be a result of a chemical reaction between the fat and the polyol. The holding time and temperature are key parameters for controlling the increase in viscosity—the viscosity must remain low enough for subsequent molding or coating operations.

[0008] In the method described in US 5,445,843, polyols are encapsulated by emulsifying polyols (such as glycerin) with liquid fats (such as molten cocoa butter) and lecithin as an emulsifier, followed by spray cooling of the emulsion. Emulsion “capsules” (with an average diameter of 100 micrometers) are added to liquid chocolate pellets to achieve a polyol content of 0.2% to 5% by weight. The product is reported to remain liquid for several minutes.

[0009] US4,446,166 describes the use of emulsification to prevent water from being incorporated into chocolate dough too quickly. Lecithin is used as an emulsifier, and an oil-in-water emulsion (typically 50% water, 50% fat) is prepared from cocoa butter. The emulsion is cooled and ground to obtain partially or completely solid particles, which are then added to the chocolate dough at levels between 2% and 10%. Once incorporated into the warmer liquid chocolate dough, the emulsion particles melt, releasing water droplets. A disadvantage of this method is the need to ensure a uniform distribution of the emulsion particles before melting. Premature release of water causes a sudden increase in viscosity, making the chocolate unsuitable for molding or coating.

[0010] EP0297054 describes a method for uniformly dispersing water using an aqueous foam. The foam is stabilized with an edible foaming agent (such as ovalbumin) and added to a conventionally prepared chocolate stock after tempering. The foam is added at levels delivering 0.5% to 2% water, and it is reported that there is no significant increase in viscosity, providing a treated chocolate suitable for molding or coating. Trapped gases can be removed from the still liquid product by exposing it to reduced pressure. EP0407347 describes a similar method.

[0011] EP0393327 discloses another variation in which the aqueous phase of the water-in-oil emulsion contains sugars (such as sucrose or glucose) or polyols (such as sorbitol). The emulsion is prepared using 0.1% to 3% of emulsifier and 30% to 60% fat. Suitable emulsifiers described are lecithin, glyceryl fatty acid esters, polyglyceryl fatty acid esters, polyglyceryl condensed castor oil ester, and sucrose fatty acid esters with an HLB not exceeding 7. The level of sugar or polyol in the aqueous phase of the emulsion can be between 20% and 60%, and the level of water between 15% and 25%. It has been reported that the sugar or polyol in the aqueous phase provides a smoother texture to heat-stable chocolate mash. However, a storage period of approximately 20 days is required for proper formation of the internal structure.

[0012] A similar method is disclosed in EP0442324, which involves preparing an oil-in-water emulsion by mixing 30%–80% of oil or fat (e.g., cocoa butter) with water containing a small amount of a suitable emulsifier. This emulsion is mixed at approximately 5% with conventionally manufactured and tempered chocolate stock, which is then molded. It is said that controlling the temperature to no higher than 90°F is important to maintain the stability of the oil-in-water emulsion. Uniformly dispersed water causes an increase in the viscosity of the chocolate stock during the curing of the finished product. However, it is still necessary to store the molded product for several days to establish thermal stability.

[0013] US 5,486,376 describes the use of water-in-oil microemulsions to introduce finely dispersed water into chocolate aggregates. Similarly, US 6,159,526 describes the addition of water to chocolate as a water-in-oil emulsion stabilized by sucrose fatty acid esters (HLB < 3). US 6,159,526 primarily relates to the addition of water-based flavorings to chocolate.

[0014] WO 93 / 06737 describes a method for making a gel / paste by adding water to "Raftiline" (inulin), starch (potato and corn), "Splendid" (pectin), or gum arabic. The paste is then mixed into molded tempered chocolate.

[0015] US5,468,509 describes a method for adding up to 16% water to chocolate. The chocolate is said to remain moldable. Two mixtures are prepared. (1) Cocoa is coated with cocoa butter in the presence of an emulsifier, and (2) water, sweetener, and milk solids are blended to form an aqueous phase. The two are gently blended and the product is molded.

[0016] US5,965,179 aims to avoid the problem of increased viscosity when water is added to chocolate by using an extruder used in chocolate processing. Water is added as an aqueous gel along with microcrystalline cellulose. This gel is injected into the chocolate using a twin-screw extruder to form a viscous product containing 3% to 20% added water.

[0017] US2005 / 0118327 describes the preparation of gel beads comprising 20%-50% sugar or polyol, water, emulsifier, and gelling agent (hydrolyzed colloid). The gel beads are formed by dispersing a hot water sol (90°C-95°C) in a liquid fat in a high-shear mixer to form an emulsion, followed by cooling to achieve gelation of the beads. The gel beads dispersed in the fat are then blended into a molten chocolate dough. One disadvantage is that the release of the sugar / polyol syrup from the gel beads requires activation. US2005 / 0118327 teaches activation of gel bead degradation by freezing at a temperature of -5°C to -15°C. It has been reported that without this cooling, it is necessary to store the product for 10 to 14 days to develop shape-retention properties.

[0018] In another method, WO91 / 19424 describes the preparation of gel beads comprising alginate or pectinate, divalent metal ions, and a multivalent chelating agent of metal ions. These gel beads are used as a fat substitute.

[0019] EP0688506 describes the preparation of gels comprising polyols or polyol / water using a gelling agent and an alkali or alkaline earth metal salt. The gel is produced by heating to a temperature of 120°C and then freezing in liquid nitrogen before being added to liquid chocolate. These prior art references have disadvantages, such as the release of water into the chocolate mass, which occurs relatively early in the process and is not delayed long enough for materials intended for use in typical coating processes; the dispersion and release of water are not sufficiently finely controlled to avoid the formation of an unpleasant gritty texture in the final product; and / or the need for activation or inconvenient long storage times to fully form the structure required to provide stability.

[0020] EP0393327 discloses the preparation of an emulsion using sugars and emulsifiers, followed by chocolate curing. US5486376 discloses the preparation of an emulsion using monoglycerides (50%-65%) / lecithin (0%-10%) / chocolate fat (CBE / CBR / CB) (15%-20%) and water (15%-20%). WO2011010105 relates to adding water and propylene glycol to melted chocolate. US4446166 uses a fat-in-water emulsion in which 20% of the fat is in solid form.

[0021] Many of the methods are complex, or require additional steps in the production process, and / or require the use of emulsifiers and / or gelling agents.

[0022] The associated need for heat-resistant agents has been partially addressed by the heat-resistant agents and methods disclosed in International Patent Publication WO2013 / 045523, which delay any significant increase in viscosity, making the material usable in standard formulation or coating processes and providing suitable texture and stability or integrity in chocolate products.

[0023] However, this existing technological approach has drawbacks in terms of the time required for product maturation before commercial launch; specifically, the product must be stored under certain conditions to ensure the heat-resistant agent functions effectively. Additionally, the product requires the addition of extra fibrous materials, which may further negatively impact sensory properties.

[0024] Therefore, it is envisioned that the focus of the present invention is to solve the above-mentioned technical problems. Summary of the Invention

[0025] The inventors have developed additional improved methods for introducing humectants into chocolate or chocolate analogues to obtain heat-resistant (heat-modified) chocolate or chocolate analogues that exhibit improved heat resistance without ripening and without adversely affecting other properties of the chocolate.

[0026] According to one aspect of the invention, a heat-resistant agent composition is provided, comprising a fatty component, a cocoa solids component, and a wetting agent, wherein, based on the weight of the composition, the composition comprises between 10% and 60% by weight of the cocoa solids component.

[0027] In another aspect, the present invention provides a method for preparing a heat-resistant agent composition according to the invention, the method comprising the steps of: (a) mixing cocoa solids with a fat component, preferably at a temperature in which the fat component is liquid; (b) optionally cooling the mixture; (c) optionally adding a wetting agent to the mixture at an elevated temperature; and (d) mixing the components.

[0028] In another aspect, the present invention covers the use of the heat-resistant agent composition according to the invention for improving the thermal stability of chocolate or chocolate-like products.

[0029] According to another aspect of the invention, chocolate or chocolate analogue products comprising a heat-resistant agent composition according to the invention are provided.

[0030] On the other hand, the present invention provides a method for heat-resistantizing chocolate or chocolate analogues, which is carried out by combining a mass of chocolate or chocolate analogue (optionally tempered or untempered) with a heat-resistant agent composition according to the invention to increase the structure of the heat-resistant chocolate mass. Preferably, the amount of the heat-resistant agent composition is sufficient to increase the shape retention of the heat-resistant chocolate mass compared to a non-heat-resistant mass. Detailed Implementation

[0031] Definitions

[0032] According to the present invention, the terms "chocolate product" and "chocolate analog product" respectively identify products based on chocolate or products based on chocolate analogs (also conventionally referred to as "complexes"). The chocolate products and chocolate analog products of the present invention include, but are not limited to: chocolate products, chocolate analog products (e.g., containing cocoa butter substitutes, cocoa butter equivalents, or cocoa butter substitutes), chocolate-coated products, chocolate-coated products, chocolate coatings for biscuits, pancakes, or other confectionery products, and chocolate analog coatings for biscuits, pancakes, or other confectionery products.

[0033] As used herein, the term “chocolate” means any product (and / or its components, if it is a product) that meets the legal definition of chocolate in any jurisdiction, and also includes products (and / or its components) in which all or part of the cocoa butter (CB) is replaced by cocoa butter equivalents (CBE) and / or cocoa butter substitutes (CBR).

[0034] As used herein, the term "chocolate complex" refers to a chocolate-like analogue (unless the context clearly indicates otherwise), characterized by the presence of any amount of cocoa solids (including cocoa liquor / lumps, cocoa butter, and cocoa powder), although in some jurisdictions a complex may be legally defined by the presence of a minimum amount of cocoa solids.

[0035] As used herein, the term "chocolate product" means chocolate, compounds, and other related materials containing cocoa butter (CB), cocoa butter equivalents (CBE), cocoa butter substitutes (CBR), and / or cocoa butter alternatives (CBS). Therefore, chocolate products include products based on chocolate and / or chocolate analogues, and thus may be based, for example, on dark chocolate, milk chocolate, or white chocolate.

[0036] In one embodiment, the chocolate product of the application comprises at least 5.0 wt%, preferably at least 10.0 wt%, preferably at least 13.0 wt%, more preferably at least 15.0 wt%, for example at least 17.0% or at least 20% of cocoa butter (or equivalent as described above) by weight of the confectionery material.

[0037] The preferred maximum amount of cocoa butter (or equivalent as described above) present in the chocolate product of the application is less than 35.0 wt%, preferably no more than 30.0 wt%, more preferably no more than 30.0 wt% and most preferably no more than 25.0 wt% of cocoa butter by weight of the chocolate product. For example, between 10.0 wt% and 35.0 wt% of the chocolate product.

[0038] In one embodiment, the chocolate product comprises between 0 wt% and 95 wt%, preferably between 0 wt% and 85 wt% of cocoa mass by weight of the confectionery product, for example between 45 wt% and 80 wt%, less than 5 wt% or between 8 wt% and 12 wt% of cocoa mass by weight of the chocolate product, depending on the final product.

[0039] Generally, the chocolate product of the application comprises at least 10.0 wt%, preferably at least 13.0 wt%, more preferably at least 15.0 wt% and even more preferably at least 17.0 wt% of cocoa mass by weight of the chocolate product.

[0040] The preferred maximum amount of cocoa mass present in the chocolate product of the application is less than 35.0 wt%, preferably no more than 30.0 wt%, by weight, and most preferably no more than 25.0 wt% of cocoa mass. For example, between 10.0 wt% and 35.0 wt% of the chocolate product.

[0041] If the chocolate product is a white chocolate product, the amount of cocoa mass is lower than the amounts described above, preferably no cocoa mass is present.

[0042] In one embodiment of the application, the chocolate product comprises a milk-based component, preferably selected from the group consisting of non-fat milk solids, milk powder (optionally full fat, skimmed or semi-skimmed) and milk fat and combinations thereof. The milk-based component can represent between 0 wt% and 60 wt%, optionally between 10 wt% and 50 wt% of the chocolate product.

[0043] In one embodiment of the application, the chocolate product preferably comprises sugar in an amount of between 10 wt% and 60 wt% of the chocolate product.

[0044] The chocolate product of the application can comprise:

[0045] between 5.0 wt% and 35.0 wt% cocoa butter,

[0046] between 10 wt% and 35.0 wt% cocoa mass,

[0047] between 10 wt% and 60 wt% sugar,

[0048] between 0 wt% and 60 wt% milk-based component,

[0049] between 1.0 wt% and 20 wt% heat tolerance agent composition.

[0050] In a preferred embodiment of the application, the cocoa butter, cocoa mass, sugar and milk-based component mentioned above provide between 75 wt% and 99.9 wt%, preferably 80 wt% to 98 wt% and preferably 90 wt% to 95 wt% of the chocolate product composition.

[0051] In a preferred embodiment, any cocoa butter and / or cocoa solids present in the heat tolerance agent composition contribute to the percentages of cocoa butter and cocoa mass mentioned above, i.e. are not present in addition.

[0052] The chocolate or chocolate analogue product can be in the form of a moulded tablet, a moulded bar, an aerated product or a coating for confectionery products, waffles, cookies and the like. It can also have inclusions, chocolate layers, chocolate chunks, chocolate pieces, chocolate beans. The chocolate or chocolate analogue product can also contain crunchy inclusions such as cereals like puffed or toasted rice or dried fruit pieces.

[0053] As used herein, the terms "heat tolerance", "heat tolerance process" and variations thereof refer to the method and process of the application to achieve heat tolerance and shape retention in a chocolate or chocolate analogue product.

[0054] As used herein, the term "heat tolerance product" and variations thereof refer to the chocolate and chocolate analogue product of the application endowed with heat tolerance and shape retention.

[0055] As used herein, the term "heat tolerance agent composition" generally refers to a suitable material according to the application. In particular, the heat tolerance agent composition refers to a composition that increases stability or structural integrity in a heat tolerance food product into which it is incorporated. In a preferred embodiment, the heat tolerance agent composition is not a chocolate or chocolate product.

[0056] The D90 value is a common way to describe the particle size distribution. D90 is the diameter at which 90% of the sample by mass has a diameter smaller than this value. In the context of the present invention, the D90 by mass is equal to the D90 by volume. The D90 value can be measured, for example, by a laser scattering particle size analyzer. A preferred method is given in the examples section.

[0057] Preferred embodiments

[0058] It will be apparent to those skilled in the art that all of the embodiments and preferred embodiments described hereinafter apply mutatis mutandis to the different aspects of the present invention and can all be combined between each other.

[0059] The present invention provides a heat resistance agent composition comprising a fat component, a cocoa solid component and a humectant, wherein the composition comprises between 10 and 60 wt.-% cocoa solid component based on the weight of the composition.

[0060] In a preferred embodiment, the cocoa solid is present in an amount of preferably between 15 and 55 wt.-%, preferably between 20 and 45 wt.-%, preferably between 25 and 40 wt.-% and preferably between 30 and 40 wt.-% based on the weight of the composition.

[0061] In the present invention, the term cocoa solid has the standard meaning in the art, i.e. the component remaining after the cocoa butter fat component has been removed from the cocoa bean. A cocoa mass is a pure mass of cocoa preferably in solid or semi-solid form, which cocoa mass contains both cocoa solid and cocoa butter. In a preferred embodiment, the cocoa mass comprises between 40 and 60 wt.-% cocoa solid and between 40 and 60 wt.-% cocoa butter, preferably between 45 and 55 wt.-% cocoa solid and between 45 and 50 wt.-% cocoa butter.

[0062] In a preferred embodiment of the present invention, the humectant is present in an amount of between 2.5 and 40 wt.-%, preferably between 4.5 and 30 wt.-%, preferably between 6.5 and 25 wt.-%, preferably between 8.0 and 20 wt.-% and preferably between 10 and 18 wt.-% based on the weight of the composition. The above amounts relate to the total amount of humectant present, i.e. if a mixture of humectants is present, the combined weight is within the above ranges.

[0063] Suitable humectants according to the present application are food grade humectant liquids. Examples of humectants according to the present application include propylene glycol, polyethylene glycol, polyhydric alcohols such as glycerol and sugar alcohols such as sorbitol, xylitol, maltitol, mannitol, sugar solutions such as fructose, dextrose, galactose or any mixture thereof.

[0064] In some highly preferred embodiments, the humectant is a polyhydric alcohol. A preferred polyhydric alcohol is glycerol. However, other polyhydric alcohols are also envisaged, such as sugar alcohols, for example sorbitol, xylitol, erythritol, maltitol, mannitol. According to certain embodiments, the polyhydric alcohol is selected from glycerol, sorbitol, xylitol or any mixture thereof. According to other embodiments, the humectant liquid is propylene glycol. According to some embodiments, the humectant is a mixture of a polyhydric alcohol such as glycerol together with another humectant liquid such as another polyhydric alcohol and / or propylene glycol.

[0065] In a preferred embodiment, the humectant is a polyhydric alcohol and is present in an amount of between 2.5 and 40 wt.%, preferably the humectant comprises glycerol and the humectant is present in an amount of between 4.5 and 30 wt.% based on the weight of the composition.

[0066] According to one embodiment of the present application, water and liquid humectant can be mixed in a ratio. According to one embodiment, the heat resistance agent composition comprises water and humectant liquid in a water:humectant ratio of 1 : 10 to 10: 1 w / w, preferably in a water:humectant ratio of 1 :2 to 2: 1 w / w, for example in a water:humectant ratio of about 1 : 1. According to one embodiment, the heat resistance agent composition comprises water and polyhydric alcohol in a water:polyhydric alcohol ratio of 1 : 10 to 10: 1 w / w, preferably in a water:polyhydric alcohol ratio of 1 :2 to 2: 1 w / w, for example in a water:polyhydric alcohol ratio of about 1 : 1.

[0067] In a preferred embodiment of the present application, the fat component is present in an amount of between 20 and 80 wt.%, preferably between 25 and 75 wt.%, preferably between 30 and 70 wt.%, preferably between 35 and 65 wt.% and preferably between 40 and 60 wt.% based on the weight of the composition. The above amounts relate to the total amount of fat present, i.e. if a mixture of fats is present, the total combined weight is within the above ranges.

[0068] The liquid fat component can be any vegetable fat or oil suitable for use in edible food products. The fat component should be compatible with the chocolate or chocolate analogue into which it will be added. Suitable fats include cocoa butter, cocoa butter equivalents (CBEs), cocoa butter substitutes (CBSs), vegetable oils, and dairy fats, among others. Suitable CBEs and CBSs are generally commercially available. Examples of CBEs include Cobe TM (Loders Croklaan) and Illexao TM SC70 (AarhusKarlshamn). Examples of CBSs include Palkena TM series, and Melano TM series (Fuji Oil).

[0069] Preferably, the liquid fat comprises cocoa butter, particularly where the heat- resistantizing agent or heat-resistantizing agent composition is to be used in a chocolate product. In a preferred embodiment, the liquid fat is cocoa butter, and the heat- resistantizing agent composition is included in a plain chocolate, rather than a chocolate analogue.

[0070] However, the liquid fat can comprise one or more cocoa butter substitutes, particularly where the heat-resistantizing agent or heat-resistantizing agent composition is to be used in a chocolate analogue. In another embodiment, the liquid fat preferably comprises one or more vegetable fats, such as non-lauric vegetable fats. Where the heat-resistantizing agent or heat-resistantizing agent composition is to be used in a chocolate analogue, the vegetable fat is preferably at least one of the same fat or fats as used to prepare the chocolate analogue mass so as to increase the compatibility and stability of the heat-resistantized chocolate mass.

[0071] In a preferred embodiment of the present application, the fat component is selected from the group consisting of cocoa butter, cocoa butter equivalents (CBEs), cocoa butter substitutes (CBSs), vegetable oils, and dairy fats, or any mixture thereof.

[0072] In a preferred embodiment, the liquid fat is cocoa butter. The use of cocoa butter as the liquid fat component of the heat-resistantizing agent is particularly preferred for the preparation of chocolate products, whereby food regulations in many countries restrict or prohibit the addition of other fats to chocolate masses. In another preferred embodiment, the liquid fat comprises one or more vegetable fats that are the same as the fats used to prepare the chocolate analogue mass, such as a chocolate compound or compound-coated product, so as to increase the compatibility and stability of the heat-resistantized chocolate analogue mass.

[0073] In a preferred embodiment, the heat-resistantizing agent composition comprises:

[0074] between 10 and 60 wt% cocoa solids;

[0075] between 20 and 80 wt% fat component; and

[0076] between 2.5 and 40 wt% humectant.

[0077] In a preferred embodiment, the three components mentioned above provide 75 to 100 wt%, preferably 80 to 100 wt% and preferably 90 to 100 wt% of the heat resistance agent composition.

[0078] In a preferred embodiment, the weight ratio of cocoa solids to humectant is between 0.25:1 and 24:1, preferably between 0.5:1 and 20:1, preferably between 1:1 and 15:1 and preferably between 1.5:1 and 10:1.

[0079] In a preferred embodiment, the weight ratio of cocoa solids to fat component is between 0.4:1 and 2.4:1, preferably between 0.45:1 and 2.0:1, preferably between 0.5:1 and 1.5:1 and preferably between 0.55:1 and 1.0:1.

[0080] In a preferred embodiment, the weight ratio of cocoa solids to humectant is between 0.5:1 and 20:1 and the weight ratio of cocoa solids to fat component is between 0.45:1 and 2.0:1.

[0081] In a preferred embodiment, the heat resistance agent composition comprises:

[0082] between 10 and 60 wt% cocoa solids;

[0083] between 20 and 80 wt% fat component; and

[0084] between 2.5 and 40 wt% humectant, the weight ratio of cocoa solids to humectant is between 0.5:1 and 20:1 and the weight ratio of cocoa solids to fat component is between 0.45:1 and 2.0:1 and the three components mentioned above provide 75 to 100 wt% of the heat resistance agent composition.

[0085] Advantageously, the heat resistance agent composition of the present application can be prepared from the food ingredients described above and does not require the use of any emulsifiers, gelling agents or other additives.

[0086] In a preferred embodiment, the heat tolerance agent is in the form of an emulsion, preferably having an emulsion droplet size D90 of between 20 microns and 100 microns, preferably between 25 microns and 80 microns, preferably between 30 microns and 60 microns. As shown in the examples, these ranges provide advantageous properties in terms of heat tolerance. The methods set out in the examples can be used to measure this particle size.

[0087] The present application provides a method for preparing a heat tolerance agent composition, the method comprising the steps of: (a) mixing cocoa solids with a fat component, preferably at a temperature at which the fat component is liquid; (b) optionally cooling the mixture; (c) optionally adding a wetting agent to the mixture at an elevated temperature; and (d) mixing the components.

[0088] In an embodiment of the method, the temperature of step (a) is greater than 40 degrees Celsius, preferably greater than 45 degrees Celsius, preferably greater than 50 degrees Celsius and preferably greater than 55 degrees Celsius. In an embodiment, the temperature is less than 75 degrees Celsius, preferably less than 70 degrees Celsius and preferably less than 65 degrees Celsius. For example, where the fat component is cocoa butter, a temperature of 40°C or above, such as around 50°C can be preferred. Where a fat component that is liquid at room temperature is used, such as an oil, the preparation of the heat tolerance agent can be carried out at room temperature, i.e. without any heating.

[0089] In an embodiment, the cooling in step (b) is to a temperature of between 45 degrees Celsius and 65 degrees Celsius. In a preferred embodiment, the elevated temperature in step (d) is in the same range as the temperatures specified above for step (a).

[0090] In an embodiment of the method, at least a portion of the cocoa solids, and the fat component, are added in step (a) in the form of a cocoa liquor. In a preferred embodiment, the portion of the fat that is in the form of cocoa liquor is between 25% and 90% by weight, preferably between 45% and 80% by weight, relative to the total amount of fat added.

[0091] In an embodiment of the method, the cocoa liquor has a particle size D90 of between 10 microns and 40 microns, preferably between 15 microns and 30 microns. The methods set out in the examples can be used to measure this particle size.

[0092] The emulsification of the wetting agent component in the fat component can be carried out by simple mixing of the components, for example, using agitation in a conventional mixing / blending equipment. Optionally, an emulsifier can be added in order to facilitate emulsion formation. The emulsifier component can be any suitable emulsifier. Preferably, the emulsifier component comprises lecithin, for example, soy lecithin. When used, the emulsifier is typically present in the heat resistant tempering agent composition in an amount of about 0.001 wt% to 2 wt%, preferably about 0.10 wt% to 1 wt%, for example, 0.10 wt% to 0.5 wt%, based on the total weight of the heat resistant tempering agent composition.

[0093] Preferably, the prepared heat resistant tempering agent composition can be kept molten for later addition to the liquid chocolate mass. Alternatively, the heat resistant tempering agent composition can be allowed to cool and solidify for storage and distribution, and the heat resistant tempering agent composition can be re-melted for addition to the liquid chocolate, or the heat resistant tempering agent composition can be micronized or flaked for "dry" addition to the liquid chocolate, at which time the fat is molten and the particles disperse.

[0094] Advantageously, the heat resistant tempering agent composition is suitable for use in chocolate, whereby food regulations in many countries limit or prohibit the addition of artificial additives to chocolate.

[0095] Advantageously, the heat resistant tempering agent composition can be added to the chocolate mass (or chocolate analogue mass) without causing any significant increase in the viscosity of the liquid chocolate mass over time, such that the chocolate mass can be processed and molded in conventional industrial production processes, or used to perform enrobing, while providing a chocolate product that exhibits improved shape stability at elevated temperatures above room temperature, for example, at temperatures up to 40°C, and even at higher temperatures. By "significant increase" is meant an increase in viscosity that would prohibit the conventional molding or enrobing process. Preferably, the increase in viscosity is less than about 20%, more preferably less than about 10%. The touch of the chocolate product is dry, and does not stick to or take the shape of its wrapping paper, even when exposed to temperatures above the melting point range of the fat composition. Advantageously, the good texture and sensory properties of ordinary chocolate are preserved.

[0096] The heat resistant tempering agent composition of the present invention can be added to the liquid chocolate before, after, or in conjunction with tempering of the liquid chocolate. The increase in viscosity of the chocolate after addition of the agent is delayed to the extent that allows the tempering process (manually or by machine, thermally / mechanically or by addition of a crystallization promoter or pre-crystallized chocolate mass) without making the chocolate subsequently unprocessable and blocking the tempering machine and its associated pipes and pumps.

[0097] In a preferred embodiment, the addition of the heat resistance agent composition must be added after conching of the chocolate or chocolate analogue. The combination of sustained temperature and high shear of the chocolate conching machine destroys some of the internal structure of the heat resistance agent composition so that it can no longer provide heat stability.

[0098] The heat resistance agent composition of the present application can be added to the liquid chocolate or chocolate analogue and dispersed by hand mixing and / or using standard conventional mixing equipment. Advantageously, the fat-based heat resistance agent or composition is rapidly dispersed in the liquid chocolate or chocolate analogue to provide a substantially uniform and even dispersion of the food particles throughout the mass of liquid chocolate.

[0099] Advantageously, the heat resistance of the chocolate or chocolate analogue according to the present application uses a simple and cost effective process, is suitable for industrial applications, does not require harsh conditions or expensive machinery. Advantageously, the heat resistance agent composition of the present application requires only a few ingredient components and can be prepared with commercially available food ingredients. No expensive additives are required.

[0100] According to a preferred embodiment of the present application, the humectant can be used in an amount of between 0.1 wt% and 5 wt%, preferably between 0.2 wt% and 4.5 wt%, preferably between 0.35 wt% and 3.5 wt%, preferably between 0.40 wt% and 2.5 wt%, preferably between 0.45 wt% and 2.0 wt%, preferably between 0.5 wt% and 1.0 wt% within the chocolate or chocolate analogue based on the weight of the final chocolate or chocolate analogue product.

[0101] According to a preferred embodiment of the present application, the heat resistance agent composition can be added within the chocolate or chocolate analogue in an amount of between 1.0 wt% and 20 wt%. Preferably, the heat resistance agent composition is used in an amount of between 2.0 wt% and 15 wt%, preferably between 2.5 wt% and 17.5 wt%, preferably between 2.75 wt% and 15.0 wt%, preferably between 3.0 wt% and 12.0 wt% and more preferably between 3.0 wt% and 10 wt%.

[0102] In a variant of the method, the dispersion of the cocoa solids in a portion of the liquid fat component is blended with the emulsion of the humectant component in a second portion of the liquid oil component.

[0103] The addition of too much heat resistant agent or composition to a particulate carrier component or the addition of a heat resistant agent or composition containing too high a proportion of water and / or humectant liquid components can tend to cause a too rapid increase in viscosity of the product to be suitable for molding, enrobing or both, particularly where multiple ones of these factors are present. The addition of too little heat resistant agent or composition can cause a delay in the time to form the desired thermal shape stability properties or even fail to produce the desired thermal stability properties.

[0104] According to one embodiment, the fat content (e.g., cocoa butter content) of the starting chocolate mass to which the heat resistant agent composition is to be added is reduced by an amount compared to the desired final fat content, such that the fat content (e.g., cocoa butter) of the heat resistant agent or composition provides the remaining amount of fat to produce the final chocolate product having the desired fat content.

[0105] Advantageously, the resulting chocolate product comprising the heat resistant agent composition of the present invention does not stick to or take the shape of the wrapping paper at elevated temperatures, even at temperatures up to 40°C, does not result in an adverse appearance or mouthfeel, and does not have an adverse effect on the intensity in the chocolate or chocolate analogue. Furthermore, the heat resistant chocolate and chocolate analogue has improved shape retention at elevated temperatures, even at temperatures up to 40°C, compared to a corresponding plain chocolate or chocolate analogue product without the heat resistant agent.

[0106] The heat resistant agent composition of the present invention can be added to any type of chocolate, such as white chocolate, milk chocolate, dark chocolate or any middle chocolate, or any type of chocolate analogue such as a compound coating. Heat resistance can be expected to develop most effectively in masses containing a high proportion of fine particle size sugar and milk particulate solids and a relatively low fat content due to the loading and proximity of the building blocks of the particulate network.

[0107] The heat resistant chocolate and chocolate analogue of the present invention can be advantageously used in tropical countries where the hot weather causes chocolate, chocolate analogue to melt frequently or rapidly. For example, a chocolate analogue comprising a coating and a covering layer that is thin and tends to melt rapidly can be surprisingly and advantageously formed with the heat resistant agent of the present invention. The heat resistant food product of the present invention remains non-sticky so as to smoothly slide out of the wrapping paper and avoid leaving the food product on the consumer's fingers during consumption.

[0108] As used herein, the term "about" shall generally be construed to mean numbers in a range of values. Additionally, unless otherwise indicated, all numerical ranges herein are to be understood as encompassing each integer within the range and the endpoints of the ranges.

[0109] All patents and non-patent references cited in this application are hereby incorporated by reference in their entireties.

[0110] The application will now be described in further detail in the following non-limiting examples.

[0111] Examples

[0112] Reference Example 1 :

[0113] Reference compositions were prepared with the following compositions and using a 3-roll refiner and a Lipp Mischtechnik GmbH chocolate refiner:

[0114]

[0115] Examples

[0116] To prepare the heat resistant agent composition, the cocoa liquor was heated to 60°C and cocoa butter was added until liquid and cooled to about 50°C. Glycerol, warmed to about 50°C, was added under high shear (in a Hobart planetary mixer) and the mixture was mixed for 3 minutes.

[0117] Reagents were combined with tempered liquid chocolate unless specified.

[0118] Chocolate compositions were stored under ambient conditions (20°C and 50% humidity) for one week.

[0119] Thermal shock measurement. Placed in an oven at set temperature for 1 hour. Removed from the oven and hit a flat surface twelve times to induce shape loss. Reference was always present on the tray. Data given in pixels, area increase given. The bigger the figure, the less thermal stability of the resulting mixture

[0120] Open measurement. Placed in an oven at set temperature for 1 hour. Visual assessment was performed based on loss of truffle and logo definition sticking to the wrapping paper when wrapped in standard foil.

[0121] Particle size analysis. Performed using a Malvern Mastersizer 3000E, Fraunhofer theory, Hydro SM accessory, AAK Akomed R MCT oil dispersant (RI 1.45). In the wet system, samples were placed in MCT oil and sonicated with an ultrasonic probe for 2 minutes before running in the Malvern 3000E (in duplicate).

[0122] The mould size was a square of 25mm by 25mm, with a depth of 7mm. The pixel area of the standard square was 26228, used for initial testing (Examples 1 and 2). From the refining trials onwards (including particle size variation and shelf life / composition DoE), the camera was adjusted and new standards were taken at 22000 pixels (all other examples in the patent).

[0123] Examples 1 and 2

[0124] The following ingredients were mixed by weight: cocoa butter: 1 part; cocoa liquor: 4 parts (2 parts cocoa butter, 2 parts cocoa solid); glycerol: 1 part. Thus: using the method described above, 17% glycerol, 50% fat, 33% cocoa solid.

[0125] This mixture was then added at 6% to tempered chocolate mass made using the formulation described above, where the cocoa liquor and cocoa butter were reduced so that the only formulation change was the addition of 1% glycerol.

[0126] A portion of the agent was matured in a hot room at 45°C for 24 hours, and chocolate products were prepared as above. The same base chocolate was used as in Example 2, but a commercially available cocoa butter improver (IIlexao Sal) was used in place of the heat resistance agent used previously.

[0127] The heat shock test was performed over a range of temperatures, and the pixel measurements are shown below:

[0128] Thus, the sample containing the matured heat resistance agent performed slightly better, but there is a significant benefit provided against the process complexity of the addition. Thus, the present invention provides an advantage over known methods which require maturation to ensure an acceptable product.

[0129] Examples 3 to 5

[0130] The following trials were performed based on the formulation described above, where the addition point of the heat resistance agent of the present invention was varied.

[0131]

[0132] Varying the addition point of the heat resistance mixture greatly affected the heat stability. The reference example and the “start of the chocolate refiner” had similar heat stability profiles, indicating that the combination of sustained temperature and high shear of the chocolate refiner was breaking the integrity of the heat resistance agent and its subsequent action. The sample at the end of the chocolate refiner had a similar profile to the heat resistance chocolate where the agent was added at tempering.

[0133] Examples 6 to 9

[0134] The above process was repeated with controlled mixing and shear rates to provide emulsions with different particle sizes. Particle size was measured using the parameters described above and chocolates were prepared and tested for heat shock at 37°C.

[0135] Reference 1 - 50358 Example 6 38.4 24904 Example 7 39.3 25895 Example 8 44.3 27079 Example 9 52.1 29365

[0136] As can be seen, greater heat stability will be achieved if the emulsion particle size is smaller.

[0137] Example 10

[0138] A study was conducted to compare the effects of lecithin amount, glycerol amount, and maturation time since moulding using the heat shock test at 37°C. The weight % is based on the weight of the chocolate composition.

[0139]

[0140] The p-value for the interaction between lecithin and weeks was 0.576, which indicates that the relationship between lecithin and weeks does not depend on the values of lecithin and weeks (i.e., they do not interact). The p-value for the interaction between lecithin and glycerol was 0.01, which indicates that the relationship between lecithin and glycerol does depend on the values of lecithin and glycerol (i.e., they interact). The p-value for the interaction between weeks and glycerol was 0.00, which indicates that the relationship between weeks and glycerol does depend on the values of weeks and glycerol (i.e., they interact).

[0141] The above data show that, unlike many known methods, the agents of the present application do not require long periods of temperature controlled maturation to work. The quality of the product does improve with maturation, but is not a necessary feature to obtain the desired product.

[0142] Example 11 Definitions Preferred embodiments Examples Reference Example 1 Examples Examples 1 and 2 Examples 3 to 5 Examples 6 to 9 Reference 1 Example 6 Example 7 Example 8 Example 9 Example 10 Example 11

[0143] The composition of Example 2 was wrapped in metallised foil and was found to be easy to open and did not lose the logo definition when held at the temperatures set out in the table above. The reference Example 1 was found to melt and become difficult to open.

Claims

1. A heat-resistant agent composition comprising cocoa butter, cocoa solids, and glycerol, wherein, based on the weight of the composition, the composition comprises between 30% and 40% by weight of the cocoa solids, wherein the heat-resistant agent is in the form of an emulsion having an emulsion droplet size D90 between 30 micrometers and 60 micrometers, the cocoa butter is present in an amount between 40% and 60% by weight, and the glycerol is present in an amount between 8.0% and 20% by weight, based on the weight of the composition, wherein the cocoa solids are the portion remaining in the cocoa bean after the cocoa butter has been removed.

2. A method for preparing the heat-resistant agent composition according to claim 1, the method comprising the following steps: (a) The cocoa solids are mixed with the cocoa butter at a temperature when the cocoa butter is liquid; (b) Cooling the mixture; (c) Add the glycerol to the mixture at an elevated temperature; and (d) Mix the components.

3. The method for preparing a heat-resistant agent composition according to claim 2, wherein the temperature in step (a) is greater than 40 degrees Celsius.

4. The method according to claim 2 or 3, wherein the cocoa solids and a portion of the cocoa butter are added in step (a) in the form of cocoa liquor.

5. The method of claim 4, wherein the cocoa liquor has a particle size D90 between 10 micrometers and 40 micrometers.

6. Use of the heat-resistant agent composition according to any one of claims 1 to 2, wherein the use is for improving the thermal stability of chocolate or chocolate-like products.

7. A method for heat-resistantizing chocolate or chocolate analogues, said method being carried out by combining a mass of chocolate or chocolate analogues with a heat-resistant agent composition according to any one of claims 1 to 2.

8. A chocolate or chocolate analog product comprising an amount between 3.0% and 10% by weight of a heat-resistant agent composition according to any one of claims 1 to 2.

9. The use according to claim 6, wherein the glycerol is present in an amount between 0.1% by weight and 5% by weight based on the weight of the final chocolate or chocolate analog product.

10. The method of claim 7, wherein the glycerol is present in an amount between 0.1% by weight and 5% by weight, based on the weight of the final chocolate or chocolate analog product.

11. The product of claim 8, wherein the glycerol is present in an amount between 0.1% by weight and 5% by weight, based on the weight of the final chocolate or chocolate analog product.

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