Fat Blend for Cocoa Butter Replacer Melting Profile
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Solution Overview
Problem
There is a need for cocoa butter replacers that are more readily available and less expensive, which can mimic the melting profile and mouthfeel of cocoa butter, as existing alternatives often result in chocolate products that melt excessively when touched.
Innovation Solution
A fat blend comprising a first fat with a high solid content at 25°C and a second fat with a high StOSt content, combined with shea stearin, providing a solid fat content of greater than 80% at 20°C and less than 5% at 35°C, effectively replicating the melting profile of cocoa butter.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If existing cocoa butter replacers are used, then cost and availability are improved, but melting resistance and mouthfeel are worsened
Solution Approach 1:
The invention uses a composite fat blend comprising a palm oil mid-fraction (providing SOS and SSO triglycerides) combined with shea stearin (providing StOSt triglycerides). This composite material achieves a melting profile that closely mimics cocoa butter, with high solid fat content at 20°C (>80%) and low solid fat content at 35°C (<5%), thereby providing both cost-effectiveness and superior melting resistance compared to single-fat replacers.
2Ease of manufacture
If existing cocoa butter replacers are used, then cost and availability are improved, but mouthfeel is worsened
Solution Approach 1:
The invention carefully controls the triglyceride composition parameters of the fat blend, specifically maintaining SOS content >86%, StOSt content >70%, and achieving a solid fat content profile of >80% at 20°C and <5% at 35°C. These parameter optimizations enable the replacer to replicate the characteristic melting behavior and mouthfeel of cocoa butter, delivering a premium sensory experience at lower cost.
Data Source
AI summary
A fat blend comprises: (i) a first fat having a solid fat content at 25°C of at least 75 % and comprising combined SOS and SSO fats in an amount of greater than 86 % by weight, wherein S is saturated fatty acid having from 16 to 18 carbon atoms and O is oleic acid; and (ii) a second fat having a SOS content of greater than 75 % by weight and a StOSt content of greater than 70 % by weight. The fat blend has a solid fat content at 20°C of greater than 80 % and a solid fat content at 35°C of less than 5 %. The fat blend is useful as a cocoa butter replacer.