Non-temper Fat Composition for Confectionery Texture
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Solution Overview
Problem
Confectionery products require tempering to achieve stable texture, which is a complex and costly process, and there is a need for non-temper fat compositions with low saturated fatty acids that maintain texture without tempering.
Innovation Solution
A non-temper fat composition comprising 10-65% vegetable oils with a slip melting point of no more than 25°C and 35-90% vegetable fats with a slip melting point over 25°C, where at least 90% of fatty acid chains are longer than C12, with a SSU/SUS ratio of at least 1 and a minimum 0.5% S3-type triglycerides, allowing for higher texture indexes without tempering.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If tempering process is used to achieve stable texture in confectionery products, then texture stability is improved, but process complexity and cost increase
Solution Approach 1:
The invention extracts and eliminates the tempering process from the confectionery manufacturing workflow by formulating fats with predetermined stable crystalline structures. The fat compositions are pre-engineered to contain specific ratios of symmetrical and asymmetrical triglycerides that naturally form stable crystals without requiring external tempering intervention, thus removing the complex tempering equipment and process steps while maintaining texture stability.
Solution Approach 2:
The invention applies preliminary action by pre-structuring the fat composition during manufacturing with specific triglyceride ratios (symmetrical SUS-type and asymmetrical SSU-type) that are designed to spontaneously form stable crystalline structures upon cooling. This pre-engineering of the molecular structure eliminates the need for subsequent tempering processes, as the stable crystal formation is built-in from the start.
2Object-affected harmful factors
If non-temper fat compositions with low saturated fatty acids are used, then health benefits improve, but texture providing ability deteriorates
Solution Approach 1:
The invention applies asymmetry by incorporating specific ratios of asymmetrical SSU-type triglycerides alongside symmetrical SUS-type triglycerides in the fat composition. This asymmetric molecular arrangement creates a unique crystalline structure that provides both texture stability and allows for reduced saturated fatty acid content. The asymmetrical molecules pack in a way that maintains structural integrity while enabling lower saturation levels.
Solution Approach 2:
The invention uses composite materials by combining different types of triglycerides (symmetrical SUS-type and asymmetrical SSU-type) in specific ratios within the fat composition. This composite structure creates a synergistic effect where the combination of different molecular types provides enhanced texture providing ability that compensates for reduced saturated fatty acid content, allowing health benefits without sacrificing functional performance.
3Reliability
If symmetric SUS-type triglycerides are increased to improve structuring properties, then texture stability improves, but saturated fatty acid content increases
Solution Approach 1:
The invention applies local quality by optimizing the specific ratio and distribution of different triglyceride types within the fat composition. Rather than uniformly increasing all saturated components, the invention locally enhances the structuring properties through targeted inclusion of asymmetrical SSU-type triglycerides in specific proportions alongside symmetrical SUS-type triglycerides. This localized optimization provides adequate structuring properties while minimizing overall saturated fatty acid content.
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 composition provides higher texture indexes and better sensory perception compared to state-of-the-art non-temper fat compositions, even at lower saturated fatty acid content, eliminating the need for tempering and maintaining stability in confectionery products.
Implementation Method 1
CB and CBE exist in a number of polymorphic forms, and the nature of the crystalline form depends on the method of cooling of the liquid fat. If the fat is allowed to crystallize in an unstable form, it recrystallises after a time delay.
Data Source
Figure 1
AI summary
The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25ºC and 35-90 % by weight of one or more vegetable fats having a slip melting point of more than 25ºC; wherein in said one or more vegetable fats at least 90% by weight of the constituent fatty acid chains are longer than C12, the ratio C16:0 / C18:0- C24:0 is no more than 4, and the ratio SSU / SUS is at least 1, and wherein in said composition the content of S3 -type of triglycerides is at least 0.5% by weight, wherein the groups S designates identical or different saturated fatty acids, and the groups U designates identical or different unsaturated fatty acids. The fat compositions provides texture at a similar or higher rate compared to state of the art fats at the same or a lower content of saturated fatty acids in confectionary applications. A method for the production of the fat compositions is described as well as some uses.