Chocolate Seed Composition Thermal Stability

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Solution Overview

Problem

Chocolate and chocolate compounds are prone to heat-induced fat bloom and structural defects due to temperature fluctuations, which affect their visual appearance and stability, and existing solutions often require non-conventional ingredients or equipment that are not suitable for standard chocolate production.

Innovation Solution

A method involving a seed composition based on a blend of a stearin fraction of milk fat and cocoa butter or cocoa butter equivalent, with a weight ratio of 50:50 to 99:1, is used to create a chocolate or chocolate compound with an endotherm melt peak position of at least 40 °C, reducing heat-induced blooming and structural defects without using non-cocoa or non-dairy fats.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If milk fat is added to chocolate mixture to reduce fat bloom, then resistance to heat-induced bloom is improved, but the chocolate requires non-conventional ingredients and equipment that are not suitable for standard chocolate production

Engineering Contradiction:

Improveresistance to heat-induced bloomVSAvoidsuitability for standard chocolate production

Core Design Contradiction:

ReliabilityVSEase of manufacture

Solution Approach 1:

The invention changes the temperature parameter at which milk fat is added to the chocolate mixture. Specifically, the milk fat is added after the chocolate mixture has been cooled to below 27°C, which is lower than conventional tempering temperatures. This parameter change allows the milk fat to remain stable and effective without requiring special equipment or processing conditions, thus resolving the contradiction between improving heat-induced bloom resistance and maintaining ease of manufacture with standard equipment

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention performs preliminary cooling of the chocolate mixture to below 27°C before adding the milk fat. This preliminary action ensures that the milk fat is added at the optimal temperature to prevent heat-induced bloom, while still using conventional equipment. The preliminary cooling prepares the system in advance to accept the milk fat additive effectively, resolving the contradiction by enabling standard production equipment to achieve improved thermal stability

Inventive Principle:

Principle #10Preliminary action

2Adaptability or versatility

If chocolate is exposed to temperature fluctuations above 25°C, then processing and storage flexibility is improved, but heat-induced fat bloom and structural defects occur

Engineering Contradiction:

Improveprocessing and storage flexibilityVSAvoidheat-induced fat bloom and structural defects

Core Design Contradiction:

Adaptability or versatilityVSObject-affected harmful factors

Solution Approach 1:

The invention applies preliminary anti-action by adding milk fat to the chocolate mixture before the chocolate is exposed to temperature fluctuations during processing and storage. The milk fat acts as a preventive measure that counteracts the harmful effects of subsequent heat exposure. This allows the chocolate to be exposed to temperature fluctuations above 25°C during processing and storage without developing fat bloom or structural defects, thus resolving the contradiction between processing flexibility and resistance to heat-induced damage

Inventive Principle:

Principle #9Preliminary anti-action

Solution Approach 2:

The invention converts the harmful effect of temperature fluctuations into a benefit by using the controlled exposure to elevated temperatures (above 25°C) during processing as an opportunity to incorporate milk fat into the chocolate matrix. The milk fat, when added at the specific temperature range, creates a more stable structure that actually protects against subsequent heat-induced bloom. This resolves the contradiction by transforming the potentially harmful temperature exposure into a beneficial processing condition

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

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 method effectively enhances the thermal tolerance of chocolate, reducing heat-induced blooming and structural defects, while maintaining a clean-label status and using conventional equipment, as demonstrated by the resistance to temperature cycles between 34 °C and 30 °C.

Implementation Method 1

cooling the liquid fat blend to a temperature below the lower end of the solidification range of the blend

Methodology Applied

Scientific EffectCrystallization: Crystallisation

Implementation Method 2

subjecting a liquid fat blend comprising (i) 50-99.5 wt. % of a stearin fraction of milk fat having an endotherm melt peak position of at least 42.5 °C

Methodology Applied

Scientific EffectPhase change: Phase Change

Data Source

PatentEP3755158B1Chocolate seeds and chocolate comprising a milk fat fraction

Publication Date: 2024.03.27 FRIESLANDCAMPINA NEDERLAND BV

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AI summary

The invention relates to a method for preparing a chocolate seed composition or chocolate compound seed composition having a primary endotherm melt peak position of at least 40 °C, comprising subjecting a liquid fat blend comprising (i) 50-99.5 wt. % of a stear in fraction of milk fat, and (ii) 50-0.5 wt. % cocoa butter or cocoa butter equivalent to a crystallization step, which comprises cooling the liquid fat blend to a temperature below the lower end of the solidification range of the blend. The invention further relates to a chocolate seed composition or chocolate compound seed composition, to a method for making chocolate with a seed composition, and to a chocolate obtainable by such method.