Interesterified Shea Olein Chocolate Spread Temperature Stability
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Solution Overview
Problem
Chocolate spreads face issues of phase separation, limited temperature tolerance, and recrystallization, leading to unappealing appearance and texture, as well as difficulties in spreadability and spoonability, especially when stored in refrigerators.
Innovation Solution
A chocolate spread composition comprising cocoa butter, cocoa mass, hazelnut paste, milk fat, milk powder, vanilla, and lecithin, with a fat composition that includes at least 40% interesterified shea olein, which has a high oleic acid and stearic acid content, and a solid fat content at specific temperatures, ensuring stability and spreadability across a wider temperature range.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the spread is stored in a refrigerator to extend shelf life, then storage stability is improved, but the spread becomes too hard to be spoonable and consumable
Solution Approach 1:
The patent modifies the fat composition parameters by incorporating specific ratios of cocoa butter (10-30%), interesterified shea olein (2-40%), and liquid vegetable oil (30-60%), with controlled solid fat content at different temperatures. This parameter optimization allows the spread to maintain adequate hardness for storage stability while preserving spoonability at refrigerator temperatures
Solution Approach 2:
The patent creates a composite fat system combining multiple fat sources (cocoa butter, shea olein, liquid vegetable oil) with complementary properties. This composite structure achieves a balance between solid fat content for stability and liquid oil content for spoonability, resolving the contradiction between storage stability and ease of operation
2Quantity of substance
If more chocolate is added to enhance chocolate taste, then chocolate flavor intensity is improved, but the mixture becomes unstable and shows recrystallization behavior
Solution Approach 1:
The patent optimizes the chocolate content parameter within specific ranges (cocoa butter 10-30%, cocoa mass 5-20%, cocoa powder 5-20%) and balances it with corresponding adjustments in fat composition parameters. This coordinated parameter control allows high chocolate content for strong flavor while preventing recrystallization through proper fat matrix stabilization
3Temperature
If the spread is made to be stable at high temperatures, then temperature tolerance is improved, but the spread becomes too liquid to adhere to cutlery at lower temperatures
Solution Approach 1:
The patent carefully adjusts the solid fat content parameters across different temperature ranges by optimizing the fat composition (cocoa butter, shea olein, liquid oil ratios). This creates a temperature-resilient system where the spread maintains appropriate viscosity and adhesion properties across a wide temperature range, from refrigerator to ambient temperatures
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 maintains desirable properties, including preventing recrystallization and oil exudation, and ensures spoonability and spreadability at various temperatures, providing a stable and appealing chocolate spread.
Implementation Method 1
the mixture of components may be unstable, leading to phase separation of the oil from the mixture (de-oiling/oil exudation)
Implementation Method 2
at higher levels of chocolate, the mixture may become unstable and shows recrystallization behavior after extended storage
Data Source
Figure 1
AI summary
The invention relates to a chocolate spread or chocolate filling composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2% to 40 % by weight of a fat composition; 30% to 50% by weight of sugar; wherein the fat composition comprises at least 40 % by weight of interesterified rhea olefin and optionally up to 60% by weight of a liquid vegetable oil; wherein the interesterified shea olefin has an oleic acid content of at least 50 % by weight and a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified Shea olefin, and wherein the interesterified shea olefin has a solid fat content of at least 10 % at 10°C, at least 6 % at 20°C, and at least 3 % at 30°C.