Bleached Cocoa Butter Composition for Enhanced Whiteness
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Solution Overview
Problem
The chocolate and chocolate-like products, particularly white chocolate, lack variation in color, with standard products typically having L* values around 85±1, a* of −1±0.4, and b* of 20±1.5, limiting the industry's ability to offer a broader palette of colors, especially towards whiter shades without significant color deviation.
Innovation Solution
A chocolate composition comprising bleached cocoa butter with Lovibond red and yellow values optimized for whiteness, combined with anhydrous milk fat of specific yellowness index, and an emulsifier like ammonium phosphatide, to achieve improved whiteness without additives, resulting in L* values from 80 to 95, a* values from −5 to 5, and b* values from 10 to 14.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If standard cocoa butter and anhydrous milk fat are used in white chocolate compositions, then the composition achieves acceptable stability and manufacturability, but the colour is yellowish with limited whiteness (L* around 85, b* around 20)
Solution Approach 1:
The patent applies parameter changes by specifying precise Lovibond colour value ranges for cocoa butter (red ≤2, yellow ≤15) and anhydrous milk fat (yellowness index 0.3-5), transforming the approach from using standard ingredients to using ingredients with controlled colour parameters. This enables achieving L* values of 80-95 and b* values of 10-14, significantly improving whiteness while maintaining manufacturing feasibility through defined ingredient specifications.
2Manufacturing precision
If bleached cocoa butter with optimized Lovibond values is used, then the whiteness and colour purity of the composition is improved, but the complexity of ingredient selection and quality control increases
Solution Approach 1:
The patent establishes specific parameter ranges for cocoa butter (Lovibond red ≤2, yellow ≤15) and anhydrous milk fat (yellowness index 0.3-5) to achieve consistent colour results. While this increases specification complexity, it provides clear quality control criteria that simplify manufacturing by defining acceptable ingredient ranges, ultimately improving colour consistency across production batches.
Data Source
AI summary
The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat having improved whiteness.