Bloom retardant additive

Abstract

The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, in particular additives derived from vegetable fats such as cocoa butter equivalents. The additives extend the shelf life of chocolate and chocolate-like products by delaying the occurrence of bloom.

Description

Technical Field

[0001] The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, particularly additives derived from vegetable fats such as cocoa butter equivalents. The additives extend the shelf life of chocolate and chocolate-like products by delaying the occurrence of bloom.

Background Art

[0002] Worldwide, chocolate is considered one of the most delicate types of confectionery, and various types and shapes of chocolate have been developed over the years. Innovations in the field of chocolate have mainly focused on sensory aspects such as the taste and texture of chocolate. However, the visual appearance of chocolate is also important for the consumer's overall perception of quality.

[0003] One of the important problems related to the visual appearance of chocolate is the formation of bloom. Bloom is an easily recognizable phenomenon that occurs on chocolate, causing its surface to become dull and slightly white. Bloom can occur at any time, but typically occurs after several weeks or months of storage.

[0004] One cause of bloom is a change in the crystal form of fats such as cocoa butter in chocolate products. Cocoa butter can exist in several different polymorphic crystal forms. The most desirable form of cocoa butter is the V form because it imparts a desirable shiny appearance and a pleasing "snap" sound to chocolate. To obtain a chocolate product in which cocoa butter mainly exists in the V form, chocolate raw materials are mixed and then tempered. During the tempering process, the chocolate is heated and slowly cooled to promote the formation of V-type crystals of cocoa butter.

[0005] Unfortunately, type VI rather than type V is the most stable polymorphic form of cocoa butter. Therefore, over time, especially when stored in warm or temperature-variable locations, type V can polymorphically transform into type VI. This change in crystal form can cause the appearance of bloom on the surface of chocolate.

[0006] Insufficient tempering of chocolate, in which type IV rather than type V is formed, can accelerate the occurrence of bloom. However, even well-tempered chocolate can develop bloom when stored for long periods and / or under unfavorable conditions. Therefore, various methods have been proposed to avoid the formation of bloom in chocolate. One of these methods is the use of bloom-retarding components.

[0007] Bloom-retarding components that have been used heretofore include high-melting-point milk fat fractions, sorbitan tristearate, and triglyceride compositions used as a substitute for at least a part of the cocoa butter in chocolate. The triglyceride composition can be obtained by chemical transesterification of vegetable fats in the presence of a specific catalyst.

[0008] Alternative triglyceride compositions are disclosed in International Publication No. WO 2014 / 071955. This document discloses a method for preparing a bloom-retarding component for chocolate and chocolate-like products. The method includes the step of deodorizing a triglyceride composition containing at least 40% by weight of monounsaturated symmetric triglycerides at a temperature of at least 220°C for at least 60 minutes. The bloom-retarding component prepared in International Publication No. WO 2014 / 071955 has been shown to be very effective in extending the visually acceptable shelf life of chocolate and chocolate-like products, but unfortunately, it affects the viscosity of the chocolate during processing and thus its handling. Therefore, the composition and / or processing conditions of the chocolate may have to be modified taking into account the thickening effect of the bloom-retarding additive.

[0009] Another alternative triglyceride composition is disclosed in International Publication No. WO 2020 / 236076. This document also discloses a method for preparing a bloom delaying component for chocolate and chocolate-like products. The method includes the step of deodorizing a triglyceride composition containing 40 to 95% by weight of monounsaturated symmetric triglycerides at a temperature of at least 220°C for at least 60 minutes.

[0010] The bloom delaying components prepared in International Publication No. WO 2014 / 071955 and International Publication No. WO 2020 / 236076 have been shown to be very effective in extending the visually acceptable shelf life of chocolate and chocolate-like products, but unfortunately, they affect the viscosity of the chocolate during processing and thus its handling. Therefore, the chocolate composition and / or processing conditions may have to be modified taking into account the thickening effect of the bloom delaying additive.

Prior Art Documents

Patent Documents

[0011]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0012] Therefore, there is still a need for bloom delaying additives for chocolate and chocolate-like products. In particular, there is still a need for additives that increase the period during which the product remains visually attractive to consumers without affecting the processability of the product.

Means for Solving the Problems

[0013] Surprisingly, a highly effective bloom delay additive that does not significantly thicken the chocolate or chocolate product in which it is used can be prepared by a method in which a vegetable fat composition and a mixture of free fatty acids, at least some of which are unsaturated, are maintained at an elevated temperature for a significant period of time. The lower viscosity is beneficial in many areas of chocolate manufacture as it makes the chocolate or chocolate-like product easier to handle in production, easier to dispense into molds, and easier to use as a coating. Without wishing to be bound by theory, a weight ratio of SatSatO to Sat of 1.5 or greater, preferably greater than 1.6, more preferably greater than 1.7 is thought to be at least partly responsible for the beneficial properties of the additive produced in the reaction. 3 is thought to be at least partly responsible for the beneficial properties of the additive produced in the reaction.

[0014] Accordingly, in one aspect, the present invention provides a bloom delay additive for use in a chocolate or chocolate-like product, comprising at least 55 wt% of SatOSat, at least 2.8 wt% of SatSatO, and a weight ratio of SatSatO to Sat of 1.5 or greater, preferably greater than 1.6, more preferably greater than 1.7 3 in a modified vegetable fat. The bloom delay additive is provided.

[0015] A method for preparing a bloom delay additive for a chocolate or chocolate-like product, a) providing a reaction mixture comprising a vegetable fat composition and free fatty acids, at least some of the free fatty acids being unsaturated, and b) heating the reaction mixture to a temperature of at least 190 °C and maintaining the temperature for a period of at least 4 hours to form the additive is also provided.

[0016] In a further aspect, there is provided a method for preparing a raw material for a chocolate or chocolate-like product, comprising a bloom delay additive of the present invention and cocoa butter and / or a cocoa butter equivalent, and a step of blending the bloom delay additive of the present invention with cocoa butter and / or a cocoa butter equivalent.

[0017] There is also provided a method for preparing a chocolate or chocolate-like product, comprising a chocolate or chocolate-like product comprising a bloom delay additive of the present invention or a raw material for a chocolate or chocolate-like product and one or more additional edible raw materials, and a step of blending the bloom delay additive of the present invention or a raw material for a chocolate or chocolate-like product with one or more additional edible raw materials.

[0018] There is further provided a bloom delay additive, a raw material for a chocolate or chocolate product, and a chocolate or chocolate-like product obtained by the method of the present invention.

[0019] In another aspect, the present invention provides various uses of the bloom delay additive of the present invention or a raw material for a chocolate or chocolate-like product. For example, there is provided the use of the bloom delay additive or the raw material in a chocolate or chocolate-like product. There is also provided the use of the bloom delay additive or the raw material as a bloom delay component in a chocolate or chocolate-like product. There is further provided the use of the bloom delay additive or the raw material for delaying bloom while maintaining the processability of a chocolate or chocolate-like product. There is also provided the use of the bloom delay additive in cocoa butter or a cocoa butter equivalent. Finally, there is provided the use of the bloom delay additive for enhancing the bloom delay properties of cocoa butter or a cocoa butter equivalent.

[0020] Aspects of the present invention are described in more detail below.

Embodiments for Carrying Out the Invention

[0021] Definitions The following definitions apply throughout this specification and to the interpretation of the claims.

[0022] “Sat” is used to represent any saturated fatty acid, and “U” is used to represent any unsaturated fatty acid. “P” is used to represent palmitoyl, “O” is used to represent oleyl, and “S” is used to represent stearyl.

[0023] “X 3 ” is used to represent the whole of any triglyceride containing three of fatty acid “X”. “X 2 Y” is used to represent the whole of any triglyceride containing two of fatty acid “X” and one of fatty acid Y, including any stereoisomers. The weight % amount of non-stereospecific triglycerides such as X 3 and X 2 Y present in a triglyceride composition can be determined using Method AOCS Ce 5b-89 (Revised 2017).

[0024] “SatSatO” is used to represent the whole of all isomers of an asymmetric mono-unsaturated triglyceride having an unsaturated fatty acid, namely oleic acid, at the 1- or 3-position (i.e., SatSatO, OSatSat). Similarly, “SatOSat” is used to represent the whole of all isomers of a symmetric mono-unsaturated triglyceride having an unsaturated fatty acid, most often oleic acid (however, C18:2 is also possible), at the 2-position and saturated fatty acids at the 1- and 3-positions.

[0025] In embodiments, when it is desired to determine individual positional isomers such as SatOSat or SatSatO, it is determined by high performance liquid chromatography (HPLC) combined with an evaporative light scattering detector (ELSD). Sample preparation consists of epoxidation of the double bonds of the unsaturated fatty acids. This method is known and suitable methods are available at private research institutes such as Reading Scientific Services Ltd. and Mylnefield Lipid Analysis.

[0026] "Chocolate products" contain up to 5% by weight of the total amount of vegetable fats other than cocoa butter. "Chocolate-like products" contain more than 5% by weight of the total amount of vegetable fats other than cocoa butter.

[0027] "Vegetable fat composition" is composed of one or two or more fats or their fractions derived from plants such as seeds or pulp of fruits.

[0028] "Cocoa butter" is the fat released during pressing from roasted cocoa beans. "Untreated cocoa butter" is cocoa butter that has not been refined, i.e., has not been subjected to severe processing conditions such as high temperatures or reactive or catalytic environments that can significantly modify its composition.

[0029] "Cocoa butter equivalents" are edible fats, typically made of one or two or more vegetable fats, that have a composition and properties similar to cocoa butter, are compatible with cocoa butter, and do not have a significant impact on the properties of the chocolate in which they are used, and are well-known in the art.

[0030] When a "bloom delay" additive is used in a chocolate or chocolate-like product, it prevents, reduces or delays the formation of fat bloom on the product compared to a product containing the cocoa butter from which the bloom delay additive is derived, i.e., the cocoa butter before being subjected to the method of the present invention.

[0031] Bloom delay additive The present invention provides a bloom delay additive that may be used in chocolate or chocolate-like products. The bloom delay additive is a modified vegetable fat composition. In other words, the additive is a triglyceride composition derived from a vegetable fat composition such as the following vegetable fat composition.

[0032] The bloom delay additive is SatOSat in an amount of at least 55% by weight SatSatO in an amount of at least 2.8% by weight, and a weight ratio of SatSatO / Sat of 1.5 or more, preferably exceeding 1.6, more preferably exceeding 1.7 3 by weight is included.

[0033] The SatOSat content of the present invention is at least 55% by weight, for example 55 to 85% by weight, or 65 to 75% by weight. The more the amount of SatOSat increases, the harder the chocolate or chocolate-like product becomes.

[0034] Particularly important symmetric triglycerides are POP, SOS and POS. In particular, POS may be present in the bloom retardant additive in an amount of less than 30% by weight of the bloom retardant additive. More preferably, POS may be present in an amount of less than 25% by weight, for example less than 20% by weight, of the bloom retardant additive. Even more preferably, POS may be present in the bloom retardant additive in an amount of less than 15% by weight of the bloom retardant additive. SOS may be present in an amount exceeding 5% by weight of the bloom retardant additive. More preferably, SOS may be present in an amount exceeding 10% by weight, for example exceeding 15% by weight, and exceeding 20% by weight of the bloom retardant additive. Even more preferably, SOS may be present in an amount exceeding 25% by weight, 30% by weight, 35% by weight, 40% by weight, 45% by weight, 50% by weight, and even exceeding 55% by weight of the bloom retardant additive.

[0035] Therefore, the bloom retardant additive may be, for example, SatOSat in an amount of at least 55% by weight, SatSatO in an amount of at least 2.8% by weight, a weight ratio of SatSatO / Sat of 1.5 or more, preferably exceeding 1.6, more preferably exceeding 1.7 3 by weight, and may further include POS is present in an amount of less than 30% by weight of the bloom retardant additive, and SOS is present in an amount exceeding 5% by weight of the bloom retardant additive.

[0036] The additive may contain triunsaturated triglycerides (U 3 ) in an amount higher by weight than the vegetable fat composition from which it is derived, for example at least 0.1%, for example at least 0.2%, or at least 0.3%. "Higher" in this context means a change in the % content by weight, not a % increase relative to the original weight value, not only with respect to U 3 but also with respect to the other components of the additive composition. For example, if a bloom delay additive contains U 3 in an amount of 1.5% by weight and the vegetable fat composition from which the additive is derived contains U 3 in an amount of 0.5% by weight, the additive contains U 3 in an amount higher by 1% by weight than the vegetable fat composition. The additive may contain U 3 in an amount of at least 1% by weight, for example at least 1.2% by weight, or at least 1.4% by weight.

[0037] The additive may contain diunsaturated triglycerides (SatU 2 ) in an amount higher by weight than the vegetable fat composition from which it is derived, for example at least 5%, for example at least 7%, or at least 10%. The additive may contain SatU 2 in an amount of at least 10% by weight, for example at least 12% by weight, or at least 15% by weight.

[0038] The additive may contain monounsaturated triglycerides (Sat 2 U) in an amount lower by weight than the vegetable fat composition from which it is derived, for example at least 5%, for example at least 7%, or at least 10%. The additive may contain Sat 2 U in an amount up to 85% by weight, for example up to 83% by weight, or up to 80% by weight.

[0039] The additive may contain a higher amount, on a weight basis, of saturated triglycerides (Sat), for example at least 0.2%, for example at least 0.3%, or at least 0.5% higher than the vegetable fat composition from which it is derived. 3 ), as mentioned above, a higher content of Sat in the triglyceride composition is generally considered to impart unfavorable handling properties to the chocolate or chocolate-like product in which it is used. The method of the present invention increases the content of Sat in the resulting bloom-delaying additive, which is generally less than that observed in additives prepared using prior art methods. Thus, the additive may contain a higher amount of saturated triglycerides (Sat), for example up to 2%, for example up to 1.5% higher than the vegetable fat composition from which it is derived. The additive may contain Sat in an amount of at least 2% by weight, for example at least 2.2% by weight, or at least 2.5% by weight. 3 3 3 ), as mentioned above, a higher content of Sat in the triglyceride composition is generally considered to impart unfavorable handling properties to the chocolate or chocolate-like product in which it is used. The method of the present invention increases the content of Sat in the resulting bloom-delaying additive, which is generally less than that observed in additives prepared using prior art methods. Thus, the additive may contain a higher amount of saturated triglycerides (Sat), for example up to 2%, for example up to 1.5% higher than the vegetable fat composition from which it is derived. The additive may contain Sat in an amount of at least 2% by weight, for example at least 2.2% by weight, or at least 2.5% by weight. 3

[0040] An advantage of the present invention is that the content of asymmetric monounsaturated fat (SatSatO) in the additive is relatively high, thereby at least partially offsetting the harmful properties of Sat. The additive may contain a higher amount, on a weight basis, of SatSatO, for example at least 2%, for example at least 2.5%, or at least 3% higher than the vegetable fat composition from which it is derived. The additive may contain SatSatO in an amount of at least 3.5% by weight, for example at least 4% by weight, or at least 4.5% by weight. 3

[0041] The additive may contain a lower amount, on a weight basis, of symmetric monounsaturated fat (SatOSat), for example 10 - 22% less, for example 12 - 20 or 14 - 19% less than the vegetable fat composition from which it is derived. The additive may contain SatOSat in an amount of at least 55% by weight, for example 55 - 85% by weight, or 65 - 75% by weight.

[0042] Sat in the bloom-delaying additive of the present invention 3And the amount of SatSatO means that the additive contains a desirable weight ratio (i.e., SatSatO / Sat 3 ) with respect to SatSatO, i.e., the asymmetric mono-unsaturated fat Sat. The weight ratio of SatSatO in the additive with respect to Sat may be, for example, at least 0.5, for example at least 0.7, or at least 1.0 higher than that of the vegetable fat composition from which it is derived. The weight ratio in the additive is 1.5 or more, preferably exceeding 1.6, more preferably exceeding 1.7. 3 3 3 3 3 3

[0043] Method for preparing a bloom delay additive The present invention also provides a method for preparing a bloom delay additive for chocolate or chocolate-like products, such as the bloom delay additive of the present invention.

[0044] In step a) of the method, a reaction mixture containing a vegetable fat composition and a free fatty acid is prepared. The reaction mixture may be prepared by adding a free fatty acid to the vegetable fat composition to form the reaction mixture.

[0045] The vegetable fat composition used in step a) is not particularly limited. However, in a preferred embodiment, the vegetable fat composition is selected from shea oil, palm oil, illipe oil, mango oil, sal oil, kokum oil, cocoa butter and their fractions and mixtures. A vegetable fat composition that is a mixture containing shea stearin and palm mid fraction, preferably consisting of them, is particularly preferred. The mixture of shea stearin and palm mid fraction may contain at least 20% by weight, for example at least 25% by weight, or at least 30% by weight of each of shea stearin and palm mid fraction.

[0046] Preferably, the vegetable fat composition used in step a) is not cocoa butter, more preferably does not contain cocoa butter (or its fraction). In a preferred embodiment, the vegetable fat composition is a cocoa butter equivalent.

[0047] The vegetable fat composition used in step a) typically contains a relatively high amount of monounsaturated triglycerides (Sat 2 U). For example, the vegetable fat composition may contain Sat in an amount of at least 80% by weight, such as at least 85% by weight, or at least 87% by weight. 2 U.

[0048] Most of the monounsaturated triglycerides in the vegetable fat composition are preferably essentially symmetric. Thus, the vegetable fat composition used in step a) may contain SatOSat in an amount of at least 60% by weight, such as at least 65% by weight, or at least 70% by weight. These vegetable fat compositions, particularly when the free fatty acid is used in step a) in an amount of at least 5% based on the total weight of the free fatty acid and the vegetable fat composition, are preferably used to prepare additives having a weight ratio of SatSatO / Sat of more than 1.5, preferably more than 1.6, more preferably more than 1.7. 3 of.

[0049] Particularly important symmetric triglycerides are POP, SOS, and POS. In some embodiments, the vegetable fat composition used in step a) may contain a total amount of POP, SOS, and POS of at least 60% by weight, preferably at least 65% by weight, more preferably at least 70% by weight.

[0050] In particular, POS may be present in an amount of less than 30% by weight of the vegetable fat composition. More preferably, POS may be present in an amount of less than 25% by weight, such as less than 20% by weight, of the vegetable fat composition. Even more preferably, POS may be present in an amount of less than 15% by weight of the vegetable fat composition. SOS may be present in an amount exceeding 5% by weight of the vegetable fat composition. More preferably, SOS may be present in an amount exceeding 10% by weight, such as exceeding 15% by weight, exceeding 20% by weight, and exceeding 25% by weight, of the vegetable fat composition. Even more preferably, SOS may be present in an amount exceeding 30% by weight, 35% by weight, 40% by weight, 45% by weight, 50% by weight, 55% by weight, and even exceeding 60% by weight of the vegetable fat composition.

[0051] Even minor changes in the triglyceride composition can impair properties such as the melting profile of the chocolate or chocolate-like product in which the composition is used. Therefore, compositions containing substantial amounts of symmetric mono-unsaturated triglycerides such as POP, SOS, and POS, for example, cocoa butter and vegetable fat compositions used in the methods of the present invention, are not normally subjected to high temperatures for long periods (e.g., not deodorized). Thus, it is surprising that a vegetable fat composition may be treated using the method of the present invention and still result in an additive that prevents bloom and at the same time maintains the processability of the chocolate or chocolate-like product in which the additive is used.

[0052] The free fatty acids added to the vegetable fat composition in step a) of the method may be selected from oleic acid, stearic acid, palmitic acid, and combinations thereof. These fatty acids are preferred because they correspond to those typically found in the triglycerides in cocoa butter. Although less preferred, other fatty acids such as C8-C22 fatty acids may also be used in the method.

[0053] The free fatty acids added to the vegetable fat composition contain unsaturated fatty acids. For example, the free fatty acids may contain unsaturated fatty acids in an amount of at least 10% by weight, preferably at least 20% by weight, more preferably at least 30% by weight of the fatty acids. When a mixture of saturated and unsaturated fatty acids is used, the free fatty acids preferably contain saturated fatty acids in an amount of at least 10% by weight, preferably at least 20% by weight, more preferably at least 30% by weight.

[0054] The free fatty acids may be added to the vegetable fat composition in an amount of at least 1%, preferably at least 3%, more preferably at least 10% based on the total weight of the free fatty acids and the vegetable fat composition. The free fatty acids may be added to the vegetable fat composition in an amount up to 35%, preferably up to 25%, more preferably up to 22% based on the total weight of the free fatty acids and the vegetable fat composition. Accordingly, the free fatty acids may be added to the vegetable fat composition in an amount of 1 to 35%, preferably 3 to 25%, more preferably 10 to 22% based on the total weight of the free fatty acids and the vegetable fat composition.

[0055] One advantage of the present invention is that the method can be successfully carried out without the need for a catalyst and / or a solvent. In fact, in some embodiments, the reaction mixture contains free fatty acids and vegetable fat composition in an amount exceeding 90% by weight, preferably exceeding 95% by weight, more preferably exceeding 99% by weight. A reaction mixture consisting of free fatty acids and vegetable fat composition is particularly preferred.

[0056] Once a reaction mixture containing free fatty acids and vegetable fat composition is prepared, the additive can be formed in step b) of the method.

[0057] In step b), the reaction mixture is heated to a temperature of at least 190°C, preferably at least 200°C, more preferably at least 210°C. The reaction mixture may be heated to a temperature up to 240°C, preferably up to 235°C, more preferably up to 230°C. Accordingly, the reaction mixture may be heated to a temperature of 190 - 240°C, preferably 200 - 235°C, more preferably 210 - 230°C. A temperature of 210 - 220°C is particularly preferred.

[0058] This temperature is maintained for a period of at least 4 hours. The temperature may be maintained for a period of at least 6 hours, preferably at least 8 hours, more preferably at least 10 hours. The temperature may be maintained for a period up to 20 hours, preferably up to 18 hours, more preferably up to 16 hours. Accordingly, the temperature may be maintained for a period of 6 - 20 hours, preferably 8 - 18 hours, more preferably 10 - 16 hours.

[0059] The step of forming the additive is preferably carried out under vacuum in order to accelerate the evaporation of water and thereby shift the reaction to triglycerides rather than diglycerides. Those skilled in the art will know the pressure to apply for generating the vacuum.

[0060] Those skilled in the art will naturally understand that the progress of the reaction is affected by the reaction conditions and the composition of the reaction mixture. For example, when a higher temperature is used, the reaction generally proceeds faster.

[0061] Since the closed container prevents the free fatty acid from leaving the reaction mixture, step b) is typically carried out in a closed container, i.e., a container in which no material is lost and no material is added during the reaction. However, other methods for retaining the free fatty acid in the reaction mixture may also be used, such as by using a reflux condenser to return the vapor to the reaction mixture.

[0062] Once the reaction in step b) is complete, the reaction mixture contains a bloom retardant additive and free fatty acids. The free fatty acids are preferably separated from the additive in step c) by, for example, distillation or any other suitable method.

[0063] Preferably, the reaction mixture present at the end of step b) is used directly in the subsequent separation step. In other words, the reaction mixture at the end of step b) is not subjected to further processing that could change its composition, such as addition of components and / or removal from the reaction mixture. The reaction mixture may optionally be filtered, and the free fatty acids are separated from the additive by distillation (stripping), typically until the amount of free fatty acids in the mixture is less than 2% by weight, and finally the mixture is deodorized. A person skilled in the art will know how to carry out the distillation and deodorization steps.

[0064] When the separation step c) is carried out by distillation, the distillation of the free fatty acids may be carried out at a temperature of at least 180 °C, preferably at least 200 °C, more preferably at least 220 °C. The distillation may be carried out at a temperature up to 270 °C, preferably up to 260 °C, more preferably up to 250 °C. Thus, the distillation may be carried out at a temperature of 180 - 270 °C, preferably 200 - 260 °C, more preferably 220 - 250 °C.

[0065] The distillation may be carried out for a period of several minutes to several hours, depending on the composition, pressure, and temperature of the additive.

[0066] The distillation may be carried out under vacuum. If no vacuum is used, the reaction is preferably carried out under an inert atmosphere such as a nitrogen or argon atmosphere. If a vacuum is used, the reaction may likewise be carried out under an inert atmosphere as described above.

[0067] A person skilled in the art will know the duration of the distillation for each situation.

[0068] Suitable distillation conditions include a temperature of 240 °C and reduced pressure, although other conditions may be used. The distillation conditions are generally preferably applied only until the free fatty acids are removed in order to avoid any significant further change to the composition of the bloom delay additive.

[0069] Unlike reaction step b), separation step c) is understood to typically be carried out not in a closed vessel, but rather in a vessel having an outlet through which the fatty acids can be removed.

[0070] In some embodiments, the bloom delay additive may be further processed before being used in a chocolate or chocolate-like product. For example, the additive may be fractionated using, for example, a dry or solvent fractionation process.

[0071] However, in a preferred embodiment, the bloom delay additive prepared in step b) is used directly in a chocolate or chocolate-like product, separate from the preferred separation of the free fatty acids in step c). Thus, an advantage of the present invention is that the additive does not need to be subjected to further processing steps such as fractionation. This is different from prior art methods where a fractionation step is often required, for example, to reduce the content of certain components such as saturated triglycerides (Sat 3 ).

[0072] Raw materials for chocolate or chocolate-like products The bloom delay additive of the present invention may be used in several different ways. For example, the additive can be used in cocoa butter or a cocoa butter equivalent to obtain a raw material for a chocolate or chocolate-like product.

[0073] The raw material for a chocolate or chocolate-like product of the present invention comprises the bloom delay additive of the present invention and cocoa butter or a cocoa butter equivalent. Although less preferred, a combination of cocoa butter and a cocoa butter equivalent may also be used as the raw material.

[0074] In some embodiments, the raw material may include cocoa butter. Any cocoa butter, i.e., any cocoa butter not processed according to the method of the present invention, may be used together with the bloom delaying additive. For example, the cocoa butter may be processed using prior art methods, e.g., it may be deodorized, or the cocoa butter may be unprocessed cocoa butter.

[0075] When the additive is used with a cocoa butter equivalent, cocoa butter equivalents suitable for inclusion in the raw material of a chocolate or chocolate-like product include shea oil, palm oil, illipe butter, mango butter, sal oil, kokum butter, and their fractions and mixtures. It will be understood that combinations of cocoa butter equivalents may also be used.

[0076] The raw material of a chocolate or chocolate-like product may include a bloom delaying additive in an amount of at least 20% by weight, preferably at least 35% by weight, more preferably at least 50% by weight of the raw material. The raw material of a chocolate or chocolate-like product may include a bloom delaying additive in an amount up to 99% by weight, preferably up to 97% by weight, more preferably up to 95% by weight of the raw material. Thus, the raw material of a chocolate or chocolate-like product may include a bloom delaying additive in an amount of 20 - 99% by weight, preferably 35 - 97% by weight, more preferably 50 - 95% by weight of the raw material. When more than one bloom delaying additive of the present invention is used, it will be understood that these amounts refer to the total amount of bloom delaying additives in the raw material.

[0077] The raw materials of chocolate or chocolate-like products may contain cocoa butter or cocoa butter equivalents in an amount of at least 40% by weight, preferably at least 50% by weight, more preferably at least 60% by weight of the raw materials. When a combination of cocoa butter, or a combination of cocoa butter equivalents, or a combination of cocoa butter and cocoa butter equivalents is used, it will be understood that these amounts refer to the total amount of cocoa butter and cocoa butter equivalents in the raw materials. In some cases, the raw materials of chocolate or chocolate-like products consist of a bloom delay additive and cocoa butter or cocoa butter equivalents, and thus the cocoa butter or cocoa butter equivalents constitute the remainder of the raw materials.

[0078] The raw materials of chocolate or chocolate-like products may be prepared by a method comprising the step of blending the bloom delay additive of the present invention with cocoa butter or cocoa butter equivalents. The blending step may be carried out using conventional methods, for example, with a mixer.

[0079] In some embodiments, the method further comprises the step of preparing the bloom delay additive using the method described herein.

[0080] Chocolate and chocolate-like products Another use of the bloom delay additive is in chocolate or chocolate-like products. The raw materials of the chocolate or chocolate-like products of the present invention may also be used in chocolate or chocolate-like products.

[0081] The chocolate or chocolate-like products of the present invention contain the bloom delay additive of the present invention or the raw materials of chocolate or chocolate-like products (which themselves contain the bloom delay additive), and one or more additional edible raw materials. Preferably, the product is a chocolate-like product.

[0082] Typical edible ingredients that may be used in chocolate or chocolate-like products include at least one of cocoa solids, sugar, and milk powder. For example, if the product is dark chocolate, one or more additional ingredients typically include sugar and cocoa solids, but not milk powder. If the product is milk chocolate, one or more additional ingredients typically include sugar, cocoa solids, and milk powder. If the product is white chocolate, one or more additional ingredients typically include sugar and milk powder, but not cocoa solids.

[0083] Chocolate or chocolate-like products may also include at least one of cocoa butter or vegetable fat (i.e., other than cocoa butter) in addition to the bloom delay additive of the present invention or the ingredients of the chocolate or chocolate-like product. When the bloom delay additive is used in its additive form, i.e., not as part of the ingredients of the chocolate or chocolate-like product, the chocolate or chocolate-like product typically includes at least one of cocoa butter or vegetable fat. Preferably, vegetable fat is used. Suitable vegetable fats include the cocoa butter equivalents listed above in relation to the ingredients of the chocolate or chocolate-like product.

[0084] One or more of a wide range of other ingredients and flavors may also be used in chocolate or chocolate-like products. A very typical flavor is vanilla. Other flavors include coffee, chili, nuts, fruits (e.g., dried fruits such as raisins, sultanas, and cherries), salt, pepper, flavor oils (e.g., rose, orange, and peppermint), caramel, alcohol (e.g., rum), and the like.

[0085] Chocolate or chocolate-like products may also include additives such as emulsifiers to enhance their properties. Typical emulsifiers include lecithin (e.g., soy lecithin), but other emulsifiers may also be used.

[0086] Advantageously, the bloom delay properties of the additive of the present invention enable chocolate or chocolate-like products, in their preferred form, to be free of other bloom delay additives, in particular conventional bloom delay additives such as transesterified fats, sorbitan triesterate, or milk fat.

[0087] The chocolate or chocolate-like product may contain a bloom delay additive in an amount of at least 1% by weight, preferably at least 2% by weight, more preferably at least 3% by weight of the product. The chocolate or chocolate-like product may contain a bloom delay additive in an amount up to 25% by weight, preferably up to 20% by weight, more preferably up to 15% by weight of the product. Thus, the chocolate or chocolate-like product may contain a bloom delay additive in an amount of 1 - 25% by weight, preferably 2 - 20% by weight, more preferably 3 - 15% by weight of the product. As mentioned above, the bloom delay additive may be included in the chocolate or chocolate-like product as part of the raw materials of the chocolate or chocolate-like product. When more than one bloom delay additive of the present invention is used, it will be understood that these amounts refer to the total amount of bloom delay additive in the chocolate or chocolate-like product.

[0088] The chocolate or chocolate-like product may be prepared by a method comprising the step of blending the bloom delay additive of the present invention or the raw materials of the chocolate or chocolate-like product with one or more additional edible raw materials.

[0089] The method may further comprise the step of conching the blended raw materials. Conching is a well-known process that gives chocolate and chocolate-like products a smoother, less gritty texture.

[0090] The method may further include the step of tempering the blended and typically conched raw materials. Tempering is a well-known process that promotes the formation of the target crystal form, thereby enhancing the stability of the chocolate or chocolate-like product, its shiny appearance, and the "snap" sound when broken. Preferably, the chocolate or chocolate-like product is tempered such that the fat present therein is in a crystalline form. When cocoa butter is present, it is particularly preferred that the chocolate of the chocolate-like product is tempered such that the cocoa butter present therein is in the crystalline form V.

[0091] The method may further include the step of shaping the chocolate or chocolate-like product, for example, by pouring the tempered chocolate or chocolate-like product into a mold and solidifying the product.

[0092] In some embodiments, the method further includes the step of preparing a bloom delay additive using the method described herein. Additionally or alternatively, the method may include the step of preparing the raw materials for the chocolate or chocolate-like product using the method described herein.

[0093] Properties and Uses The bloom delay additive of the present invention may be used to impart advantageous properties to the raw materials and products in which the additive is used.

[0094] For example, the raw materials for a chocolate or chocolate-like product containing the bloom delay additive or bloom delay component of the present invention may be used in the chocolate or chocolate-like product as a bloom delay component. Similarly, the bloom delay additive of the present invention may be used to enhance the bloom delay properties of cocoa butter or cocoa butter equivalents.

[0095] In a preferred embodiment, the bloom delaying additive or raw material prevents the formation of visible fat bloom on chocolate or chocolate-like products. For example, visible fat bloom is prevented for a period of at least 10 weeks, preferably at least 15 weeks, more preferably at least 20 weeks when stored at 25°C. Fat bloom is considered visible when a trained expert determines that the product has reached a gray level that is unacceptable to the consumer.

[0096] The bloom delaying additive or raw material for chocolate or chocolate-like products of the present invention may be used to delay bloom while maintaining the processability of the chocolate or chocolate-like product.

[0097] The following non-limiting examples further illustrate the present invention. [Examples]

[0098] In these examples, the amounts of U 3 , SatU 2 , Sat 2 U and Sat 3 , POP, POS, and SOS were determined using Method AOCS Ce 5b-89 (Revised 2017).

[0099] In these examples, the amounts of individual positional isomers such as SatOSat or SatSatO were determined by high performance liquid chromatography (HPLC) combined with an evaporative light scattering detector (ELSD). Sample preparation consists of epoxidation of the double bonds of unsaturated fatty acids. This method is known and suitable methods are available at private laboratories such as Reading Scientific Services Ltd. and Mylnefield Lipid Analysis. [Example]

[0100] Preparation of triglyceride additive compositions from vegetable fat compositions and fatty acids According to the method of the present invention, a reaction mixture containing a vegetable fat composition and free fatty acids was prepared and processed to produce a triglyceride additive composition. A palm mid-melting fraction having an IV33 and a cistearin having an IV36 were used in the vegetable fat composition, and oleic acid and stearic acid were used as free fatty acids.

[0101] To prepare the reaction mixture, the vegetable fat and free fatty acids were mixed in a reaction vessel. A vacuum inlet, a cooling trap, and a stirring device were attached to the reaction vessel. The reaction mixture was then heated to 150 °C for approximately 20 minutes under a reduced pressure of 200 mbar. The temperature was gradually increased to the processing temperature, and the pressure was gradually decreased to 33 mbar over a period of 30 - 60 minutes. Once the processing temperature was reached, the reaction mixture was left under these conditions for either 6 or 11 hours. The oil obtained from the processing was then distilled at 240 °C under reduced pressure to remove excess free fatty acids from the triglyceride additive composition.

[0102] The starting materials, reaction conditions, and the composition of the triglyceride additive composition before and after the reaction are shown in the following table.

Table 1

[0103] Surprisingly, each of the triglyceride additive compositions produced by the method of the present invention has a ratio of Sat to SatSatO that is significantly higher than 1.7. These ratios are not the result of random transesterification, which would result in a ratio of approximately 1.25. Surprisingly, even when a mixture of saturated and unsaturated free fatty acids is used instead of just oleic acid, high ratios are still achieved (see additive composition III). In contrast, the untreated vegetable fat composition has a ratio of Sat to SatSatO of at most 1.08. 3 to. 3 to.

[0104] Advantageously, a decrease in the amount of diglycerides in the composition was also observed as a result of carrying out the method of the present invention.

Example

[0105] Preparation of a chocolate bar containing a plant-based fat composition and a triglyceride additive composition prepared from fatty acids The triglyceride additive composition IB prepared in Example 1 was incorporated into a chocolate bar to test its bloom prevention properties.

[0106] The base batch of dark chocolate was prepared from the following raw materials: 52.16 wt% sugar, 42.10 wt% cocoa mass, 5.30 wt% pure prime pressed cocoa butter and 0.44 wt% lecithin. All raw materials except a part of lecithin and fat were blended in a stainless steel chocolate mixer to a plastic viscosity that could be refined to an average particle size of 20 microns with a 700 mm Lehmann refiner. The refined mass was dry conched for 6 hours in a 50 kg Baurmeister Conch. The remaining part of the fat was added and the mixture was conched for a further 6 hours. Lecithin was added 30 minutes before the end of conching. The resulting dark chocolate had a fat content of 28.9 wt%.

[0107] The dark base batch of dark chocolate was blended with the additive composition IB from Example 1 and then formed into a chocolate bar. The chocolate bar was prepared by mixing all the raw materials to a homogeneous chocolate in a Teddy mixer with a water jacket at 60 °C for 2 hours.

[0108] The composition of the chocolate bar is shown in the following table. For reference, a corresponding untreated plant-based fat composition, i.e., a chocolate bar containing only the additive composition IA, was also prepared.

Table 2

[0109] The triglyceride additive composition of the present invention is Sat in the final chocolate product (see Chocolate C).3 It can be seen that the concentration of has been increased slightly from the corresponding untreated vegetable fat composition (see Chocolate B). Therefore, it is not expected that the triglyceride additive composition of the present invention will significantly enhance the viscosity of the chocolate or chocolate-like product in which it is used.

Examples

[0110] Bloom delay performance of triglyceride additive compositions prepared from vegetable fat compositions and fatty acids Experiments were conducted to determine whether the triglyceride additive composition had any effect on the shelf life of the chocolate prepared in Example 2.

[0111] Before use, the chocolate prepared in Example 2 was optimally tempered with an AMC50 tempering machine. 50 g tablet bars were prepared from each chocolate and cooled in a Morcos 3-zone cooling tunnel for 30 minutes. The tablet bars were maintained at 20 °C + / - 0.5 °C for 1 week after manufacture. Samples were then transferred to different cabinets for shelf life tests at different isotherms.

[0112] Bloom on the different chocolates was evaluated by a panel that did not know the composition of the individual chocolates. Bloom starts as a faint haze and a gray layer. Over time, this layer becomes more visible until the chocolate bar is substantially covered with a gray / white layer. The panel determined the level of gray that would make the product unacceptable to consumers. The results of the test are shown in the following table, expressed as the number of weeks to the unacceptable gray level from manufacture.

Table 3

[0113] The triglyceride additive composition of the present invention was found to significantly delay the appearance of visible bloom in a chocolate product (see Chocolate C) compared to the corresponding untreated vegetable fat composition (see Chocolate B).

Claims

1. A bloom delay additive for use in chocolate or chocolate-like products, comprising: a modified vegetable fat composition containing at least 55% by weight of SatOSat, at least 2.8% by weight of SatSatO, and The weight ratio of Sat of SatSatO which is 1.5 or more, preferably more than 1.6, more preferably more than 1.7 ３ to said bloom delay additive.

2. The additive further comprises U in an amount of at least 0.5% by weight ３ , SatU in an amount of at least 10% by weight ２ , Sat in an amount up to 85% by weight ２ U, and Sat in an amount of at least 2% by weight ３ The bloom delay additive according to claim 1.

3. The bloom delay additive according to claim 1 or 2, containing less than 30% by weight, more preferably less than 25% by weight, for example less than 20% by weight of POS of the bloom delay additive.

4. The bloom delay additive according to claim 3, containing less than 15% by weight of POS of the bloom delay additive.

5. The bloom delay additive according to any one of claims 1 to 4, containing more than 5% by weight, more preferably more than 10% by weight, for example more than 15% by weight and more than 20% by weight of SOS of the bloom delay additive.

6. The bloom delay additive according to claim 5, containing more than 25% by weight, 30% by weight, more than 35% by weight, 40% by weight, 45% by weight, 50% by weight, and further more than 55% by weight of SOS of the bloom delay additive.

7. at least 55% by weight of SatOSat, at least 2.8% by weight of SatSatO, comprising a weight ratio of SatSatO to Sat3 of 1.5 or more, preferably exceeding 1.6, more preferably exceeding 1.7, The bloom delay additive according to any one of claims 1 to 6, wherein POS is present in an amount less than 30% by weight of the bloom delay additive and SOS is present in an amount exceeding 5% by weight of the bloom delay additive.

8. A method for preparing a bloom delay additive for chocolate or chocolate-like products, comprising: a) preparing a reaction mixture containing a vegetable fat composition and free fatty acids, at least a part of said free fatty acids being unsaturated; b) heating the reaction mixture to a temperature of at least 190 °C and maintaining said temperature for at least 4 hours to form said additive. The method comprising the steps.

9. A SatSatO / Sat weight ratio of 1.5 or more, preferably exceeding 1.6, more preferably exceeding 1.7 ３ The method according to claim 8, wherein the vegetable fat composition used in step (a) contains SatOSat in an amount of at least 60% by weight, preferably at least 65% by weight, more preferably at least 70% by weight, in order to obtain an additive having the weight ratio.

10. The method according to claim 8 or 9, wherein the reaction mixture is heated to a temperature of 190 - 240 °C, preferably 200 - 235 °C, more preferably 210 - 230 °C, for example 210 - 220 °C.

11. The method according to any one of claims 8 to 10, wherein the temperature is maintained for 6 to 20 hours, preferably 8 to 18 hours, more preferably 10 to 16 hours.

12. The method according to any one of claims 8 to 11, wherein the step of forming the additive is carried out under vacuum, for example, at a pressure of 1 to 10 kPa, preferably 1.5 to 5 kPa, more preferably 2 to 3 kPa.

13. The method according to any one of claims 8 to 12, wherein the reaction mixture contains the free fatty acid in an amount of 1 to 35%, preferably 3 to 25%, more preferably 10 to 22% based on the total weight of the free fatty acid and the vegetable fat composition.

14. The free fatty acid is selected from C8-C22 fatty acids, more preferably oleic acid, stearic acid, palmitic acid and combinations thereof, and / or the free fatty acid contains unsaturated fatty acid in an amount of at least 10% by weight, preferably at least 20% by weight, more preferably at least 30% by weight of the free fatty acid, The method according to any one of claims 8 to 13.

15. The method according to any one of claims 8 to 14, wherein the method includes a step of separating the free fatty acid from the additive, for example, a step of separating by distillation.

16. The method according to any one of claims 8 to 15, wherein the reaction mixture consists of a free fatty acid and a vegetable fat composition.

17. The vegetable fat composition is selected from shea oil, palm oil, illipe oil, mango oil, sal oil, kokum oil, cocoa butter and their fractions and mixtures, preferably, the vegetable fat composition is a mixture of shea stearin and palm mid-fraction,

18. A bloom delay additive obtained by the method according to any one of claims 8 to 17.

19. A method for preparing a raw material for a chocolate or chocolate-like product, comprising blending the bloom delay additive according to any one of claims 1, 2, 3, 4, 5, 6, 7 and 18 with cocoa butter and / or a cocoa butter equivalent, preferably, the method includes a step of preparing the additive using the method according to any one of claims 8 to 17.

20. A raw material for a chocolate or chocolate-like product obtained by the method according to claim 19.

21. A raw material for a chocolate or chocolate-like product, comprising a bloom delay additive according to any one of claims 1, 2, 3, 4, 5, 6, 7 and 18, and cocoa butter and / or a cocoa butter equivalent.

22. The raw material for a chocolate or chocolate-like product according to claim 21, wherein the additive is present in an amount of 20 to 99% by weight, preferably 35 to 97% by weight, more preferably 50 to 95% by weight of the raw material.

23. A method for preparing a chocolate or chocolate-like product, comprising the step of blending a bloom delay additive according to any one of claims 1, 2, 3, 4, 5, 6, 7 and 18, or a raw material for a chocolate or chocolate-like product according to any one of claims 20 to 22, with one or more additional edible raw materials selected from, for example, cocoa solids, cocoa butter, vegetable fats, sugar and milk powder, and preferably preparing the additive and / or the raw material for a chocolate or chocolate-like product according to claim 19 using the method according to any one of claims 8 to 17.

24. A chocolate or chocolate-like product obtained by the method according to claim 23.

25. A chocolate or chocolate-like product, comprising a bloom delay additive according to any one of claims 1, 2, 3, 4, 5, 6, 7 and 18, or a raw material for a chocolate or chocolate-like product according to any one of claims 20 to 22, and one or more additional edible raw materials selected from, for example, cocoa solids, cocoa butter, vegetable fats, sugar and milk powder.

26. The chocolate or chocolate-like product according to claim 25, wherein the additive is used in an amount of 1 to 25% by weight, preferably 2 to 20% by weight, more preferably 3 to 15% by weight of the product.

27. Use of a bloom delay additive according to any one of claims 1, 2, 3, 4, 5, 6, 7 and 18, or a raw material for a chocolate or chocolate-like product according to any one of claims 20 to 22, in a chocolate or chocolate-like product.

28. Use of a bloom delay additive according to any one of claims 1, 2, 3, 4, 5, 6, 7 and 18, or a raw material for a chocolate or chocolate-like product according to any one of claims 20 to 22, as a bloom delay component in a chocolate or chocolate-like product.

29. Use of the bloom delay additive according to any one of claims 1, 2, 3, 4, 5, 6, 7 and 18, or use of a raw material of a chocolate or chocolate-like product according to any one of claims 20 to 22, for delaying bloom while maintaining the processability of the chocolate or chocolate-like product.

30. Use of the bloom delay additive according to any one of claims 1, 2, 3, 4, 5, 6, 7 and 18 in cocoa butter or a cocoa butter equivalent.

31. Use of the bloom delay additive according to any one of claims 1, 2, 3, 4, 5, 6, 7 and 18 for enhancing the bloom delay characteristics of cocoa butter or a cocoa butter equivalent.

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