Wax-Enhanced Triglyceride Composition for Chocolate Bloom Resistance
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Solution Overview
Problem
The existing chocolate tempering process is complex and costly, requiring specific seed crystals with strict preparation and storage requirements, which complicates the production of high-quality chocolate with optimal bloom resistance and demoulding ability.
Innovation Solution
A composition comprising 50-99.5 wt % triglyceride and 0.5-50 wt % wax, where the triglyceride is derived from fatty acids with 12-28 carbon atoms, and the wax is natural, semi-synthetic, or synthetic, allowing for the omission of the tempering process and simplification of chocolate production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional tempering process is used, then chocolate quality (glossiness, brittleness, texture) is improved, but production complexity and cost increase
Solution Approach 1:
The patent extracts the essential function of tempering (forming stable V-type crystals) by isolating and using only the necessary seed crystal components (β2-BOB triglyceride with specific molecular structure) without requiring the complete traditional tempering process equipment and procedures
Solution Approach 2:
The patent changes the molecular parameters of the seed crystal to achieve superior performance - using β2-BOB with specific carbon atom configurations (1,3-behenic acid residues and 2-oleic acid residue) that promotes V-type crystal formation more effectively than traditional seed crystals, allowing process simplification while maintaining quality
2Loss of time
If seed crystals are added to simplify tempering process, then production time is reduced, but storage and handling requirements become more strict
Solution Approach 1:
The patent creates a composite seed crystal material (β2-BOB triglyceride) that combines the crystal-forming properties needed for rapid V-type crystal development with improved physical stability, allowing the material to maintain its effectiveness without requiring the same strict storage conditions as traditional seed crystals
3Reliability
If specific seed crystals (β2-BOB) are used to improve bloom resistance and demoulding ability, then chocolate quality is improved, but material selection and preparation complexity increases
Solution Approach 1:
The patent identifies and replicates the specific molecular structure (β2-BOB triglyceride with 1,3-behenic acid and 2-oleic acid residues) that naturally occurs in small amounts in cocoa butter, amplifying this effective component to serve as the primary seed crystal source, thereby simplifying preparation while maintaining or improving bloom resistance
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 simplifies the chocolate production process while achieving good bloom resistance and demoulding ability without the need for specific seed crystals, resulting in high-quality chocolate products.
Implementation Method 1
the cocoa butter in chocolate form the stable crystal (V-type crystal) with proper number and size in proper time, therefore the cocoa butter can crystallize rapidly in the stable crystal form during subsequent cooling and solidification process
Data Source
AI summary
The present disclosure relates to an oil and fat composition, use thereof and a food comprising the oil and fat composition. The oil and fat composition of the disclosure comprises 50-99.5 wt % triglyceride and 0.5-50 wt % wax by the total weight of the composition, the triglyceride is represented by the following formula (1), and the definitions of the groups in formula (1) are as recorded in the description. The oil and fat composition is suitable for preparation of a food.