Modified Cocoa Biomass Fat Phase Engineering
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Cocoa powder faces compatibility issues with other vegetable and non-vegetable fats, and there is a need for a healthier fat profile to address health concerns and improve processing efficiency in the food industry.
Innovation Solution
A process to modify the fat phase of cocoa biomass by mixing it with vegetable fats, such as palm oil or sunflower oil, to create a modified fat profile that enhances compatibility and health aspects, while avoiding solvent extraction methods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If cocoa powder contains high cocoa butter fat content, then it provides authentic chocolate flavor and texture, but it creates compatibility issues with other vegetable and non-vegetable fats
Solution Approach 1:
The patent changes the fat phase composition parameters by replacing cocoa butter with vegetable fats having different fatty acid profiles. Specifically, it uses fats with higher unsaturated fat content and different triglyceride structures to modify the cocoa powder's fat characteristics, thereby improving compatibility with other vegetable and non-vegetable fats while maintaining functional performance
Solution Approach 2:
The patent creates a composite fat system by combining cocoa powder with specific vegetable fats (such as palm oil, sunflower oil, or soybean oil) to produce a modified cocoa powder with enhanced compatibility. This composite approach allows the final product to exhibit properties that combine the advantages of both cocoa butter and vegetable fats
2Reliability
If cocoa butter is used in cocoa powder, then it provides characteristic chocolate properties, but it contains high proportion of saturated fats which are considered unhealthy
Solution Approach 1:
The patent modifies the fatty acid composition parameters by substituting saturated fats with unsaturated vegetable fats. The process achieves this by selecting vegetable fats with specific fatty acid profiles (higher oleic acid, linoleic acid content) to replace the saturated fat-rich cocoa butter, thereby reducing unhealthy saturated fat content while preserving chocolate characteristics through careful selection of replacement fats
Solution Approach 2:
The patent converts the harmful effect of high saturated fat content into a benefit by using the structural properties of certain vegetable fats to achieve both health improvement and functional performance. The replacement vegetable fats are selected to provide similar rheological and textural properties to cocoa butter while having healthier fatty acid compositions
3Reliability
If solvent extraction is used to remove cocoa butter, then compatibility issues are solved, but the process becomes expensive and requires solvent disposal handling
Solution Approach 1:
The patent applies extraction by selectively removing cocoa butter from cocoa powder using supercritical carbon dioxide or other suitable solvents. This extraction process isolates the cocoa butter, allowing it to be replaced with healthier vegetable fats while avoiding the use of harmful organic solvents like hexane, thus solving compatibility issues without the drawbacks of conventional solvent extraction
Solution Approach 2:
The patent uses supercritical carbon dioxide as an intermediary substance to facilitate the extraction and modification process. This intermediary allows for selective removal of cocoa butter and subsequent incorporation of vegetable fats without requiring harsh chemical solvents, thereby simplifying the manufacturing process and eliminating solvent disposal concerns
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 modified cocoa biomass exhibits improved compatibility with other fats, better texture, enhanced bloom stability, and a healthier fatty acid profile, leading to improved product characteristics and reduced eutectic effects, thus enabling higher cocoa content in products without recrystallization and extended shelf life.
Implementation Method 1
mixing cocoa biomass having a fat phase 1, wherein said fat phase is cocoa butter (CB), with a vegetable fat phase 2, said fat phase 1 and fat phase 2 forming a modified fat phase 3 in the mixture
Data Source
AI summary
The present invention relates to a process for preparing a cocoa biomass with a modified fat phase by mixing a cocoa biomass having a fat phase 1 with a vegetable fat having fat phase 2, thereby forming fat phase 3 in the cocoa biomass, followed by separating fat phase 3 from the cocoa biomass to a desired fat level of the cocoa biomass. The present invention also relates to fat compositions comprising said cocoa biomass with a modified fat phase and edible products comprising said cocoa biomass with a modified fat profile, and uses of the process.