Bloom-Retarding Component via High-Temperature Deodorization
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Solution Overview
Problem
Chocolate products often suffer from the bloom effect, which affects their visual appearance and is challenging to prevent using existing methods, especially in chocolate and chocolate-like products based on cocoa butter.
Innovation Solution
A deodorization process for triglyceride compositions rich in mono-unsaturated symmetric triglycerides, such as POP, StOSt, and POSt, is used, involving high temperatures (at least 235 °C) and extended times (80-480 minutes) to introduce asymmetry, resulting in bloom-retarding components without compromising the sensory and textural properties of chocolate products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional deodorization processes are used on cocoa butter, then the processing time and energy consumption are reduced, but the bloom effect occurs on the chocolate surface
Solution Approach 1:
The patent applies parameter changes by extending the deodorization time from conventional short durations to prolonged periods (80-480 minutes) and maintaining specific temperature ranges (235-265°C). This parameter modification transforms the triglyceride composition to increase asymmetric forms, which directly improves bloom resistance in the final chocolate product.
2Reliability
If prolonged high-temperature deodorization is applied to increase asymmetric triglycerides, then bloom resistance improves, but energy consumption increases
Solution Approach 1:
The patent optimizes the balance between temperature and time parameters. By maintaining temperatures in the range of 235-265°C (not excessively high) while extending duration to 80-480 minutes, the process achieves effective bloom resistance through triglyceride transformation without requiring extreme energy input. This parameter optimization resolves the contradiction between effectiveness and energy consumption.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process effectively reduces the bloom effect in chocolate and chocolate-like products by increasing the relative amount of asymmetric triglycerides, providing improved bloom resistance without altering the manufacturing process or product quality.
Implementation Method 1
The deodorizing taking place for between 80 and 480 minutes at a temperature of at least 235 °C
Data Source
Figure 1
AI summary
The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at least 40% by weight of mono unsaturated symmetric triglycerides selected from the group consisting of POP, StOSt and POSt, where P equals palmityl, St equals stearyl and O equals oleyl, the deodorizing taking place for at least 60 minutes at a temperature of at least 220 °C.