Cocoa liquor and methods for producing a cocoa liquor

Abstract

The present invention relates to an interesterified cocoa liquor comprising randomly interesterified cocoa butter, wherein said interesterified cocoa butter comprises specific fatty acid composition and glycerides weight ratios. The present invention further relates to a method for producing the interesterified cocoa liquor that is temperature tolerant and highly resistant to blooming, and the use of the interesterified cocoa liquor in the production of a chocolate spread, compound chocolate or chocolate coating.

Description

[0001] COCOA LIQUOR AND METHODS FOR PRODUCING A COCOA LIQUOR

[0002] Description

[0003] The present invention relates to an interesterified cocoa liquor comprising randomly interesterified cocoa butter, wherein said interesterified cocoa butter comprises specific fatty acid composition and glycerides weight ratios. The present invention further relates to a method for producing the interesterified cocoa liquor that is temperature tolerant and highly resistant to blooming, and the use of the interesterified cocoa liquor in the production of a chocolate spread, compound chocolate or chocolate coating.

[0004] The production process of cocoa liquor involves several steps, starting from the harvesting of cocoa beans to the final product. Ripe cocoa beans are harvested from cocoa trees and may be processed to undergo fermentation during which the cocoa beans undergo chemical changes that develop flavor precursors. After fermentation, the cocoa beans are dried 5 to 10 days and is crucial for reducing moisture content and developing flavor, followed by roasting, usually between 120°C and 160°C, to enhance flavor and aroma. Roasting also helps to loosen the outer shell or husk of the beans. The roasted cocoa beans are cracked and winnowed to remove the husks, leaving behind the cocoa nibs. The nibs are then ground into a paste known as cocoa mass or cocoa liquor. The grinding process generates heat, which liquefies the cocoa fat (cocoa butter) present in the nibs. The grinding can be done using various equipment like stone mills, ball mills, or specialized grinding machines. In some cases, the cocoa liquor is aged to allow the flavours to develop and mellow over time. Once aged, the cocoa liquor may be blended with other ingredients such as sugar, milk powder, or additional cocoa butter, depending on the desired final product. Most manufacturers separate the cocoa liquor into cocoa solids (cocoa powder) and cocoa butter to be further processed to be suitable (for example solvability or ability to blend) to produce edible chocolate products. This separation is achieved through a hydraulic press. The cocoa butter is extracted, leaving behind a solid cake of cocoa powder. Downside of such further processing steps, such as pressing of the cocoa butter is the loss of aromas and flavour that occurs.

[0005] The cocoa butter typically is subjected to an interesterification process for rearranging the fatty acids within the triglyceride molecules present in cocoa butter to alter its physical properties. The interesterification process involves mixing and reacting cocoa butter with specific catalysts, typically enzymes or chemical catalysts, under controlled conditions of temperature, pressure, and time. The rearrangement of fatty acids occurs, resulting in the creation of new triglyceride structures. The main purpose of interesterification is to modify the characteristics of cocoa butter to improve its functionality for various applications in the food industry. Interesterification gives the fat in its natural or original state, for example cocoa butter, a higher melting point and a plastic behaviour and an improved resistance to thermal stress. This allows manufacturers to achieve specific texture, mouthfeel, and stability in chocolate and other confectionery products. Interesterification can be employed to minimize the presence of undesirable characteristics in cocoa butter, such as bloom formation (white spots or streaks on chocolate), fat blooming (fat migration to the surface), or the presence of unstable polymorphic forms. Interesterification is a complex process that requires careful control of reaction parameters to achieve the desired modifications without negatively impacting the flavour or quality of the cocoa butter.

[0006] More specifically, interesterification results in a redistribution (randomization) of the position of the fatty acids of the starting fat which stabilizes and crystallizes into a stable fat form without tempering. Non-modified cocoa butter needs to be tempered to form the desired snap, gloss and melting range as well as to avoid quality defects due to fat recrystallization in the chocolate which results in different types of fat bloom. This polymorphic behaviour is undesired in various food applications such as a spreadable composition, as it leads to unstable crystal structure over time and lose desired texture.

[0007] To improve shelf life, stability and appearance of the chocolate product, the cocoa liquor is generally subjected to a tempering process that involves carefully manipulating and controlling the temperature of the chocolate to ensure the formation of stable and glossy crystals. Chocolate contains different types of crystals, primarily composed of cocoa butter. Tempering promotes the formation of desirable crystals, specifically the beta crystals, which give the chocolate a smooth texture and a shiny appearance. Furthermore, properly tempered chocolate is more stable at room temperature. It resists blooming, i.e. the formation of a greyish-white haze or streaks on the surface of the chocolate caused by the separation of cocoa butter. Tempered chocolate has a longer shelf life and maintains its quality for a more extended period. Finally tempering contributes to the desired texture and snap of the chocolate, it should break cleanly with a satisfying snap. The tempering process is an elaborate and time-consuming process that involves heating the cocoa liquor to a specific temperature, then cooling it down while constantly stirring, and finally reheating it to a precise temperature range to encourage the formation of the desired beta crystals while inhibiting the formation of undesirable crystals.

[0008] There remains a need to improve the efficiency of processes for interesterification of fats and to improve the quality of the interesterified cocoa butter (fat) including crystallization properties and appearance. Ingredients that exhibit polymorphic behaviour, such as cocoa butter, are usually avoided in various food applications, for example compound chocolate, as it is incompatible with other vegetable oils and / or fats, namely lauric fat, which accelerate chocolate bloom or eutectic effect. To produce chocolate spread and compound chocolate in a traditional process, cocoa powder is added to vegetable oil and fat together with additional ingredients for example sugar. The added cocoa powder is produced through pressing cocoa liquor to cocoa cake, which contains mostly more than 11% cocoa butter. The cocoa cake is then pulverized into cocoa powder.

[0009] Considering the above, there is a need in the art for a cocoa butter or liquor having improved properties in view of melting point (heat stable), plastic behaviour, texture, stability in chocolate and resistance to bloom formation, without negatively impacting the flavour or quality of the cocoa butter. Furthermore, there is a need for a simplified, more efficient method for the production of cocoa liquor.

[0010] It is an object of the present invention, amongst other objects, to address the above need in the art. The object of present invention, amongst other objects, is met by the present invention as outlined in the appended claims.

[0011] Specifically, the above object, amongst other objects, is met, according to a first aspect, by the present invention by an interesterified cocoa liquor composition comprising 30 to 70wt%, preferably 45 to 65wt%, more preferably 50 to 55wt% of randomly interesterified cocoa butter, wherein said interesterified cocoa butter comprises

[0012] - at least 23wt%, preferably at least 24.5wt%, more preferably at least 26wt% palmitic acid (C16:0),

[0013] - at least 33wt%, preferably at least 34.5wt%, more preferably at least 36wt% stearic acid

[0014] (C18:0)

[0015] - at least 55wt%, preferably at least 58wt%, more preferably at least 62wt% saturated fatty acid (SAFA)

[0016] - at least 12wt%, preferably at least 15wt%, more preferably at least 20wt%, most preferably at least 25wt% of SSS glycerides

[0017] - at most 10wt%, preferably at most 8wt%, more preferably at most 5wt% of UUU glycerides, wherein, S is a saturated fatty acid, U is an unsaturated fatty acid.

[0018] The cocoa butter’s fatty acids composition, more specifically the wt% of palmitic acid and stearic acid present in the interesterified cocoa butter providing the cocoa liquor of present invention is essential and distinguishes the cocoa butter from other edible oil and fat used in food products. The amount of recites fatty acids are especially preferred in view of the interesterification process to obtain the interesterified cocoa liquor. Also the SSS and UUU glycerides are typical for the interesterified cocoa butter of present invention and essential to obtain the interesterified cocoa liquor of present invention in view of optimal heat stability and melting point, plastic behaviour, texture, stability in chocolate and resistance to bloom formation, without negatively impacting the flavour or quality.

[0019] The cocoa liquor of present invention undergoes an interesterification process and it is important to note that, in contrast to the art, the interesterification is applied directly to the cocoa liquor, rather than to the cocoa butter, which is a component of cocoa liquor. Previously the cocoa liquor is pressed to separate the cocoa butter and the cocoa cake, after which the cocoa butter was interesterified for subsequent use in blends with cocoa powder. The present cocoa liquor is directly interesterified, thereby reducing several processing steps, there is no need to press the cocoa butter out from the cocoa liquor and further process the cocoa cake, thereby preserving the cocoa flavour significantly. Enzymatic interesterification allows to produce high-quality, biological, high yield, trans fat-free fats suitable for trans fat-free edible chocolate products, without the need for using chemicals, such as sodium methoxide, or generating unwanted by-products. Furthermore, enzymatic interesterification is a more cost-effective process than continuous running in chemical interesterification. The continuous process needed takes fewer unit operations than chemical processes, with no need for further washing steps.

[0020] The method of production of the cocoa liquor comprises an interesterification step that abandons the tedious tempering and pressing processes required in conventional chocolate recipes. With the cocoa liquor of the present invention no tempering is required and it can be used directly into edible chocolate products; experiments show that the cocoa liquor is highly resistant to blooming in comparison to the non-tampered cocoa liquor. The chocolate comprised of the cocoa liquor of present invention has high stability, and comparable shiny and glossy appearance and texture in comparison to chocolate comprised of tempered cocoa liquor, which is the standard at present.

[0021] According to a preferred embodiment, the present invention relates to the interesterified cocoa liquor, wherein the interesterified cocoa butter has a S2U:SSS glycerides weight ratio of between 1 to 10, preferably of between 1.2 to 6, more preferably 1.5 to 3, wherein S is a saturated fatty acid, U is an unsaturated fatty acid. When using S2U outside this weight ratio, it has been observed that is negatively affects the blooming and crystallization properties resulting in an increased polymorphic behaviour of the cocoa liquor. This polymorphic behaviour is as it leads to unstable crystal structure over time and loss of texture.

[0022] According to another preferred embodiment, the present invention relates to the interesterified cocoa liquor, wherein the interesterified cocoa butter has a weight ratio S2O:S2L glycerides of at most 20, preferably at most 15, more preferably at most 10, wherein S is a saturated fatty acid, O is oleic acid and L is Linoleic acid. Below the recited weight ratio S2O:S2L glycerides of 10 the cocoa liquor will be harder to obtain and interesterified according to the present invention, below the recited ratio hydrogenated cocoa butter is obtained. Above the weight ratio range partial interesterification may occur, however complete interesterification is preferred of the cocoa liquor.

[0023] According to yet another preferred embodiment, the present invention relates to the interesterified cocoa liquor, wherein the interesterified cocoa liquor has a slip melting point of between 35 to 60 °C, preferably 40 to 55 °C, more preferably 45 to 50 °C. The cocoa liquor composition of present invention is tolerant to relative high temperatures, as compared to known cocoa liquor compositions. The cocoa liquor comprises randomly interesterified cocoa butter, wherein fatty acids are randomly distributed resulting in an improved slip melting of between 35 °C to 60 °C. Experiments included herein show that this temperature tolerant cocoa liquor comprised of the recited amounts of fatty acids has a higher melting point, plasticity and stable crystal form with improved compatibility with vegetable oil and fat, for example, lauric fat.

[0024] According to another preferred embodiment, the present invention relates to the interesterified cocoa liquor, wherein the cocoa liquor is a non-tempered cocoa liquor that does not show fat blooming at room temperature for at least 15 days, preferably at least 20 days, more preferably at least 30 days, most preferably at least 100 days.

[0025] The present invention, according to a second aspect, relates to a method for producing an interesterified cocoa liquor that is temperature tolerant, comprising the steps of

[0026] Contacting and mixing the cocoa liquor with an enzymatic interesterification catalyst providing heat stable cocoa liquor.

[0027] As disclosed herein, the interesterified cocoa liquor is temperature tolerant and heat stable as it has a higher melting point than standard cocoa liquor. Secondly it is highly tolerant to the temperature changes: melting and cooling down. While standard cocoa liquor will bloom with a temperature wave, causing blooming, the interesterified cocoa liquor of present invention does not. Standard cocoa liquor needs to be tempered to reduce the blooming effect to some extent, whereas the interesterified cocoa liquor of present invention does not. Experiments included herein show that the interesterified cocoa liquor is heat stable and highly resistant blooming over an extended period outperforming standard cocoa liquor.

[0028] Chemical interesterification, in contrast to the enzymatic interesterification, on the cocoa liquor is not possible because the catalyst used in chemical interesterification is highly sensitive to moisture content of the liquor and the high free fatty acid content.

[0029] According to a preferred embodiment, the present invention relates to the method, wherein the enzymatic interesterification catalyst is a lipase, more preferably lipase Lipozyme® TL IM. The lipase, preferably Lipozyme® TL IM, rearranges the fatty acids preferentially, but not uniquely, in the Snl- and Sn3-positions of the triglycerides.

[0030] According to another preferred embodiment, the present invention relates to the method wherein the cocoa liquor is mixed with enzymatic interesterification catalyst at a temperature of 55 to 75 °C, preferably between 60 to 70 °C, more preferably 63 to 67 °C. Below 55 °C the reaction is performed much slower and less efficiently, and above 70 °C the enzyme is affected / degraded over time. According to yet another preferred embodiment, the present invention relates to the method wherein 0.1 to 25 wt%, preferably 1 to 15 wt%, more preferably 2 to 10 wt%, even more preferably 2.5 to 5 wt% of enzymatic interesterification catalyst is mixed into the cocoa liquor.

[0031] According to another preferred embodiment, the present invention relates to the method wherein after addition of the enzymatic interesterification catalyst the mixture is stirred, preferably at about 300 rpm, for at least 14 hours, preferably at least 16 hours, more preferably at least 18 hours. Preferably the enzyme is homogenously mixed into the liquor to obtain optimal interesterification.

[0032] According to a preferred embodiment, the present invention relates to the method, wherein the heat stable cocoa liquor, is further processed and recovered by filtration. The enzymatic interesterification catalyst is often immobilized, for example on silica beads, which are to be filtered out to purify the cocoa liquor product before it can be further used in edible products. This can for example be done by using a sieve, filter, funnel or paper using size exclusion of <0.5mm. Filtration is preferably done at high temperatures i.e. temperature of 55 to 75 °C, preferably between 60 to 70 °C, more preferably 63 to 67 °C, to avoid crystallization of the cocoa liquor.

[0033] According to yet another preferred embodiment, the present invention relates to the method wherein the method is free of a tempering step.

[0034] The present invention, according to a further aspect, relates to a cocoa powder that is derived from the cocoa liquor of present invention as disclosed herein.

[0035] The present invention, according to a further aspect, relates to an edible product comprising a chocolate, preferably a compound chocolate or chocolate spread, comprised of the cocoa liquor or cocoa powder as disclosed herein.

[0036] The present invention, according to a further aspect, relates to use of a cocoa liquor directly in the production of a chocolate spread, compound chocolate or chocolate coating.

[0037] The present invention will be further detailed in the following examples and figures wherein:

[0038] Figure 1: shows the blooming effect over time of the cocoa liquor of present invention

[0039] (“IE”) and a cocoa liquor commonly used in the art (“Nature”). The blooming effect is observed at day 0, 1, 5, 19, 33 and 115.

[0040] Figure 2: shows the aroma profile of differently processed cocoa liquor in respect to natural cocoa liquor (reference sample), including the enzymatic treated cocoa liquor of present invention (Sample 2). The cocoa liquor of present invention has similar aroma profile as natural cocoa liquor, while the reconstitute cocoa liquors are very different in aroma profile.

[0041] Examples

[0042] Example 1 - Production of heat stable cocoa liquor

[0043] Cocoa liquor was treated with Lipozyme® TL IM (Novozymes) to produce the heat stable cocoa liquor of present invention. The starting (non-treated) cocoa liquor contains 54.25% cocoa butter, wherein the starting cocoa butter comprises:

[0044] - 26.19 wt% palmitic acid (C16:0),

[0045] - 36.2 wt% stearic acid (Cl 8:0) and

[0046] - 63.2 wt% saturated fatty acid (SAFA)

[0047] - at 6.6 wt% SSS glycerides

[0048] - at most 1.1 wt% of UUU glycerides

[0049] Briefly, 1kg of cocoa liquor was heated to 65 °C in a reaction vessel. Next, 10g of lipase enzyme (1%) was added and the mixture was stirred for 18h at 300rpm. The product, being the heat stable cocoa liquor, was recovered by size exclusion filtration wherein the mixture is poured through a shaker sieve (0.25 mm) at ~70 °C. The heat stable cocoa liquor passes through the sieve while enzyme remains on the sieve.

[0050] The crystallization behavior of the cocoa liquor as starting material (i.e. not enzyme treated) and the resulting heat stable cocoa liquor according to present invention was determined following the The Buhler Crystallization Index (MultiTherm™). For MultiTherm™ measurements, samples were heated to 70 °C using a microwave oven and filled into sample cups. The cooling cell was set to 17,6 °C. The Buhler Crystallization Index (BCI) is a benchmark for crystallizing cocoa butter and is indicative for cocoa liquor crystallization behavior. The BCI provides insight on the crystallization behavior of the cocoa butter and cocoa mass and predicts the effect on the chocolate mass. The BCI of a standard cocoa butter is generally above 2.5. In case the BCI value is below 0, this indicates that the cooling behavior is out of cocoa butter range. In the present example the BCI changed from 5.4 to -0.5, indicating that the cocoa liquor crystallization behavior significantly changed under standard cocoa butter cooling condition. Example 2 - Production of cocoa butter from heat stable cocoa liquor

[0051] The heat stable (enzyme treated) cocoa liquor of example 1 was added to a GSR pressing machine at 76 °C to press cocoa butter out of the cocoa liquor. The GSR press will separate preheated course / fine cocoa liquor or nib into cocoa butter and cocoa cake containing 10-24% cocoa butter residual. Pressing of cocoa liquor is done by means of mechanical pressing of preheated fine ground cocoa liquor. The GSR press contains one counter-pot in which the liquor is manually dosed. The mechanical press is designed to separate cocoa solids (cocoa cake) from cocoa liquids (cocoa butter). The obtained cocoa butter is referred to herein as “Fat 1”.

[0052] A “Reference 1” interesterified cocoa butter was obtained by chemically interesterification of refined cocoa butter by using sodium methoxide as catalyst, as described in J Am Oil Chem Soc, 86 (7): 681-697. After chemical interesterification, the product was physically refined. A “Reference 2” interesterified cocoa butter is obtained by enzymatically interesterification of refined cocoa butter by using Lipozyme® TL IM, i.e., enzymatic interesterification on the cocoa butter itself instead of on the cocoa liquor as was done for the obtained cocoa butter indicated by Fat 1. After enzymatical interesterification, the product Reference 2 was physically refined.

[0053] Example 3 - Chemical composition of Fat 1, Reference 1 and Reference 2 cocoa butter

[0054] The obtained cocoa butters of example 2 were analyzed for fatty acid composition and triglyceride composition, using ISO / TS 17383 method: Determination of the triacylglycerol composition of fats and oils — Determination by capillary gas chromatography (GC). Table 1 shows the fatty acid and triglyceride content of Fat 1, Reference 1 and Reference 2. All cocoa butters show to be of comparable composition in view of type and amount to fatty acids and triglycerides, indicating similar taste or flavor and aromas of the cocoa butter, irrespective of the interesterification process.

[0055] Table 1. Fatty acid composition and triglyceride composition of cocoa butters by GC

[0056] C=carbon atoms, for example “C56” is a triglyceride having 56 carbon atoms, for example “C18:l t-9 (or c-9) ” indicates that this fatty acid has a (cis )trans -fat on C9, U= unsaturated fatty acid, S= saturated fatty acid, O=oleic acid, L = Linoleic acid.

[0057] Example 4 - Slip melting point cocoa liquor

[0058] The slip melting point of three cocoa liquors were determined. The untreated cocoa liquor (A) and an enzymatic treated cocoa liquor (as in Example 1) according to present invention using lipase have been measured for slip melting point (ISO 6321 2002). Two independent batches of cocoa liquor of present invention obtained via the enzymatic process have been tested (B(IE) and C(IE)). Their slip melting point of A was 32.6 °C, B(IE) was 49.0 °C, and C(IE) was 47.7 °C. The lipase treated cocoa liquor (directly onto the cocoa liquor) has a significantly higher slip meting point as compared to the non-treated starting cocoa liquor.

[0059] Example 5 - Non tempering of cocoa liquor

[0060] Non tempered cocoa liquor was tested for the blooming effect over time. Starting cocoa liquor as in Example 1 commonly used in the art (reference herein as “Nature”) and the cocoa liquor composition of present invention (“IE”), which is enzyme-treated, more specially using lipase, are melted at 70 °C and then dropped on glass plate. The plate is kept at room temperature (18 to 22 °C) for at least 115 days, the duration of this experiment.

[0061] Photos have been taken at day 0, day 1, day 5, day 19, day 33 and day 115. Figure 1 shows the blooming effect over time of the cocoa liquor of present invention (“IE”) and a cocoa liquor commonly used in the art (“Nature”). From the 5th day obvious fat bloom has been observed by Nature cocoa liquor, and the fat bloom increased over time in this sample. At 33rd day, the fat bloom did almost fully cover the surface of the cocoa liquor, whereas the thermostable cocoa liquor of present invention did not show any effect of fat bloom up to day 115, stored under identical condition. (electronic nose)

[0062] Starting cocoa liquor (as in Example 1) and enzymatic treated cocoa liquor have been analyzed by head space GCMS for aroma components content analysis. Two reconstitute cocoa liquors have been made by mixing nature cocoa powder with cocoa butter (50 / 50) and interesterified cocoa butter (50 / 50). The cocoa powder and cocoa butter have been obtained from 01am Cocoa B.V., wherein the cocoa powder pressed from the starting cocoa liquor comprises about 11% cocoa butter. The interesterified cocoa butter is the same as in example 3, reference 1.

[0063] Four different samples have been tested:

[0064] Sample 1 : natural cocoa liquor preference sample)

[0065] Sample 2: enzymatic treated natural cocoa liquor

[0066] Sample 3: reconstitute cocoa liquor to mimetic sample 1

[0067] Sample 4: reconstitute cocoa liquor to mimetic sample 2

[0068] Figure 2 shows an overview of the aroma profiles of the different samples, wherein Sample 1 is the references sample to which the other Samples have been compared to in view of their aroma components composition. The cocoa liquor of present invention, Sample 2, has a similar aroma profile as natural cocoa liquor, while the reconstitute cocoa liquors are very different in aroma profile. The cocoa liquor of present invention has a stronger cocoa’s intrinsic flavor comparing to ‘reconstitute cocoa liquor’ , which is produced by mixing cocoa powder with cocoa butter or other vegetable oil and fat. The main reason for this is that the cocoa liquor of present invention goes through much less processing steps than cocoa powder and cocoa butter which is included in the sample 3 and 4, such as pressing, milling and refining. These additional processing steps result adverse effects on the taste and sensory properties of the cocoa liquor due to significant increased levels of compounds such as 3-Isobutyl-2-methoxypyrazine, 2-Ethyl-3,6- dimethylpyrazine, Phenylacetaldehyde and Furaneol. Especially 3-Isobutyl-2-methoxypyrazine was increased about 25 times as compared to the reference sample, providing too much roasted, earthy and must aroma to the chocolate product.

[0069] Example 7 : Application of cocoa liquor in chocolate spread: hazelnut flavor and cocoa flavor

[0070] Standard chocolate spread needs to be processed through cooling tunnel in case cocoa butter and / or cocoa liquor have been used to temper the cocoa butter in the ingredient. However, in contrast to the standard chocolate spread based on tempered cocoa liquor, the chocolate spread comprised of the cocoa liquor of present invention does not need tempering before it can be used in food products such as chocolate spread. Two batches of chocolate spread were produced comprised of 12 or 18 wt% of enzymatic interesterified cocoa liquor, see table 2.

[0071] Table 2. Two batches of chocolate spread were produced comprising the cocoa liquor of present invention.

[0072] Both obtained chocolate spreads have, and maintained, a smooth and homogenous texture that is comparable to chocolate spread known in the art based on tempered cocoa liquor. The texture was soft to medium hard and scoopable at room temperature. The 12wt% cocoa liquorbased spread was most comparable to the chocolate spread known in the art based on tempered cocoa liquor, having a softer texture and was even more easily scoopable at room temperature.

[0073] Example 8: Application of cocoa liquor in compound chocolate

[0074] Next to the chocolate spread, also the production of a compound chocolate was tested. Compound chocolate is usually made from cocoa powder with vegetable oil and fat, such as cocoa butter substitute (CBS). CLSP555 / E as lauric CBS has been obtained from Bunge Loders Croklaan. The compatibility of CLSP555 / E with cocoa butter is limited to a maximum of 5%. Therefore, in classic compound chocolate, low fat content cocoa powder has been used to mix with cocoa butter alternatives such as CBS to avoid this incompatibility effect. In this invention, the new cocoa liquor containing around 54% cocoa butter has been used for compound chocolate with CLPS 555 / E. No bloom is observed after 3 weeks with the compound chocolate based on the cocoa liquor of present invention, which was not possible with compound chocolate based on the conventional untampered cocoa liquor which showed rapid blooming after 5 days to a week.

Claims

Claims1. An interesterified cocoa liquor comprising 30 to 70wt% of randomly interesterified cocoa butter, wherein said interesterified cocoa butter comprises- at least 23wt% palmitic acid (Cl 6:0)- at least 33wt% stearic acid (Cl 8:0)- at least 55wt% saturated fatty acid (SAFA)- at least 12wt%, more preferably at least 15wt% SSS glycerides- at most 10wt% of UUU glycerides wherein, S is a saturated fatty acid, U is an unsaturated fatty acid.

2. Interesterified cocoa liquor according to claim 1, wherein the interesterified cocoa butter has a S2U:SSS glycerides weight ratio of between 1 to 10, preferably of between 1.2 to 6, more preferably 1.5 to 3, wherein S is a saturated fatty acid, U is an unsaturated fatty acid.

3. Interesterified cocoa liquor according to claim 1 or 2, wherein the interesterified cocoa butter has a weight ratio S2O:S2L glycerides of at most 20, preferably at most 15, more preferably at most 10, wherein S is a saturated fatty acid, O is oleic acid and L is Linoleic acid4. Interesterified cocoa liquor according to any one of the claims 1 to 3, wherein the interesterified cocoa liquor has a slip melting point of between 35 to 60 °C, preferably 40 to 55 °C, more preferably 45 to 50 °C5. Interesterified cocoa liquor according to any one of the claims 1 to 4, wherein the cocoa liquor is an untampered cocoa liquor that does not show fat blooming at room temperature for at least 15 days, preferably at least 20 days, more preferably at least 30 days, most preferably at least 100 days.

6. A method for producing an interesterified cocoa liquor of any one of the claims 1 to 5 that is temperature tolerant, comprising the steps ofContacting and mixing the cocoa liquor with an enzymatic interesterification catalyst providing heat stable cocoa liquor.

7. Method according to claim 6, wherein the enzymatic interesterification catalyst is a lipase, more preferably lipase Lipozyme® TL IM.

8. Method according to claim 6 or 7, wherein the cocoa liquor is mixed with enzymatic interesterification catalyst at a temperature of 55 to 75 °C, preferably between 60 to 70 °C, more preferably 63 to 67 °C.

9. Method according to any one of the claims 6 to 8, wherein 0.1 to 25wt%, preferably 1 to 15wt%, more preferably 2 to 10wt%, even more preferably 2.5 to 5wt% of enzymatic interesterification catalyst is mixed into the cocoa liquor.

10. Method according to any one of the claims 6 to 9, wherein after addition of the enzymatic interesterification catalyst the mixture is stirred, preferably at about 300rpm, for at least 14 hours, preferably at least 16 hours, more preferably at least 18h.

11. Method according to any one of the claims 6 to 10, wherein the heat stable cocoa liquor, is further processed and recovered by filtration, preferably size exclusion-based filtration wherein the enzymes are filtered out.

12. Method according to any one of the claims 6 to 11, wherein the method is free of a tempering step.

13. A cocoa powder that is derived from the cocoa liquor of any one of the claims 1 to 5.

14. An edible product comprising a chocolate, preferably a compound chocolate or chocolate spread, comprised of a cocoa liquor or cocoa powder of any one of the claims 1 to 5, and claim 13.

15. Use of a cocoa liquor of any one of the claims 1 to 5 directly in the production of a chocolate spread, compound chocolate or chocolate coating.

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