Chocolate Hard Butter Composition for Soft Melt and Tempering
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Solution Overview
Problem
Existing chocolates with added solid fats for temperature stability have poor meltability and flavor, and tempering with hard butters like those in Patent Literatures 3 and 4 require difficult temperature management, leading to sharp-edged meltabilities rather than soft and refreshing experiences.
Innovation Solution
A specific triglyceride composition in chocolates and hard butters, comprising SOS, POP, StOSt, and POSt, with controlled liquid oil-and/or-fat content, allows for chocolates with soft and refreshing meltability and improved tempering suitability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If solid fats with high melting points are added to chocolate, then temperature stability is improved, but meltability in the mouth deteriorates
Solution Approach 1:
The patent changes the chemical composition parameters of the fat phase by specifying precise triglyceride ratios (SOS 65-88%, POP 25-44%, StOSt 16-22%, POSt 15-32%) to achieve optimal melting characteristics that provide both temperature stability and soft meltability in the mouth
Solution Approach 2:
The patent creates a composite fat structure using specific combinations of triglyceride types (SOS, POP, StOSt, POSt) with controlled liquid oil content (11-14%), forming a composite material that exhibits both thermal stability and desirable mouthfeel properties
2Strength
If hard butters with high symmetrical triglyceride content are used for tempering, then snap properties are improved, but temperature management difficulty increases
Solution Approach 1:
The patent modifies the triglyceride composition parameters to include significant amounts of asymmetrical triglycerides (POP 25-44%, POSt 15-32%) alongside symmetrical ones, which changes the crystallization behavior and reduces temperature management difficulty while maintaining snap properties
Solution Approach 2:
The patent applies local quality by creating specific micro-crystal structures through controlled triglyceride composition, where different triglyceride types form distinct crystal regions that collectively provide snap properties with easier temperature control
3Ease of manufacture
If palm medium melting point fractions are used to improve meltability, then chocolate flavor deteriorates
Solution Approach 1:
The patent changes the chemical structure parameters by specifying precise triglyceride composition (SOS, POP, StOSt, POSt ratios) and liquid oil content (11-14%) that replicate cocoa butter's melting profile while maintaining authentic chocolate flavor, avoiding the need for palm fractions
Solution Approach 2:
The patent replaces expensive or flavor-compromising alternatives (palm medium melting point fractions) with a cost-effective triglyceride composition that achieves the same functional benefits without sacrificing chocolate flavor
Data Source
AI summary
Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass% and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 65-88 mass%. (2) The POP content is 25-44 mass%. (3) The StOSt content is 10-25 mass%. (4) The POSt content is 15-32 mass%. (5) The liquid oil and fat content is at least 9 mass% and less than 14 mass%.