Non-tempering Hard Butter with Low Trans Fat for Chocolate Coating
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Solution Overview
Problem
Current non-lauric acid type non-tempering hard butters have high trans-fatty acid content, which limits their use in coating chocolates due to health concerns and poor processing suitability, and they often result in products with poor appearance and meltability.
Innovation Solution
An oil-and-fat composition with specific triglyceride and fatty acid content ratios, including X2O, XOX, PStO, and St/P, is developed, with low trans-fatty acid content, achieved through transesterification and fractionation of mixed oils, to enhance processing suitability and appearance in coating chocolates.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If non-lauric acid type hard butter is produced by isomerizing-hydrogenating liquid oil, then compatibility with cacao butter is improved, but trans-fatty acid content increases and health safety deteriorates
Solution Approach 1:
The patent changes the chemical parameters of the oil-and-fat composition by controlling the content of specific triglyceride structures (X2O type at 50-80 mass%, PStO type at 10-50 mass%, and their mass ratio X2O/PStO at 1.0-5.0). This parameter control achieves the desired melting properties and compatibility without requiring isomerizing-hydrogenation, thereby avoiding trans-fatty acid formation.
Solution Approach 2:
The patent extracts and eliminates the harmful isomerizing-hydrogenation process from the production method. Instead of using this process to achieve compatibility, the patent directly produces oil-and-fat compositions with the required triglyceride structure through selective fractionation and blending, taking out the source of trans-fatty acid generation.
2Temperature
If lauric acid type hard butter is used, then melting property is improved, but compatibility with cacao butter deteriorates and cacao flavor is reduced
Solution Approach 1:
The patent applies local quality by creating a non-uniform triglyceride composition with specific local structures. By controlling the content of X2O type triglycerides (50-80 mass%) and PStO type triglycerides (10-50 mass%) and their ratio, the patent achieves sharp melting properties in specific regions of the fat crystal structure while maintaining overall compatibility with cacao butter.
3Object-affected harmful factors
If non-lauric acid type non-tempering hard butter with low trans-fatty acid content is produced, then health safety is improved, but processing suitability and appearance of coated product deteriorate
Solution Approach 1:
The patent achieves both health safety and processing suitability through precise parameter control of triglyceride composition. By setting X2O content at 50-80 mass%, PStO content at 10-50 mass%, and their mass ratio X2O/PStO at 1.0-5.0, the patent simultaneously achieves low trans-fatty acid content, good processing suitability for coating chocolates, and satisfactory appearance of coated products.
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 resulting oil-and-fat composition provides a non-tempering hard butter with low trans-fatty acid content, excellent processing suitability, and good appearance, suitable for use in coating chocolates, while ensuring safe and easy production without solvents or specialized equipment.
Implementation Method 1
achieved through transesterification and fractionation of mixed oils
Implementation Method 2
achieved through transesterification and fractionation of mixed oils
Data Source
AI summary
An oil-and-fat composition, meets the following five requirements (a) to (e):(a) a X2O content is 50 to 80% by mass;(b) a XOX content is not more than 50% by mass;(c) a mass ratio XOX/X2O is 0.3 to 0.8;(d) a mass ratio PStO/X2O is 0.2 to 0.6; and(e) a mass ratio St/P is 0.4 to 1.5.In the five conditions (a) to (e), X, O, P, St, X2O, XOX and PStO respectively represent the following.X: saturated fatty acid having carbon atom of not less than 16;O: oleic acid;P: palmitic acid;St: stearic acid;X2O: triglyceride in which two molecules of X and one molecule of O are bonded;XOX: triglyceride in which X is bonded to 1,3-position and O is bonded to 2-position; andPStO: triglyceride in which P, St and O are bonded.