WO2025000172A1 - Chocolate or chocolate-like product - Google Patents
Chocolate or chocolate-like product Download PDFInfo
- Publication number
- WO2025000172A1 WO2025000172A1 PCT/CN2023/102289 CN2023102289W WO2025000172A1 WO 2025000172 A1 WO2025000172 A1 WO 2025000172A1 CN 2023102289 W CN2023102289 W CN 2023102289W WO 2025000172 A1 WO2025000172 A1 WO 2025000172A1
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- WO
- WIPO (PCT)
- Prior art keywords
- weight
- fat
- chocolate
- fat composition
- product according
- Prior art date
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- 229960002675 xylitol Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
- C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
Definitions
- This invention relates to a chocolate or chocolate-like product, a process of preparing thereof and a use thereof.
- Fats and oils are important ingredients of food products and used extensively in the food industry.
- Confectionery products such as chocolate or chocolate-like products contain fats and oils which play an important role of textural and organoleptic properties such as mouthfeel, texture, flavour release, flavour intensity, processability and shelf life.
- Cocoa butter equivalents are fat compositions that can be used in combination with cocoa butter in chocolate or chocolate-like products. Suitable fats which can be used to produce CBEs are palm oil, illipe butter, sal butter, shea butter, kokum fat and mango kernel fat.
- shea stearin obtained by fractionation of shea butter is rich in StOSt (1, 3-distearoyl-2-oleoyl glyceride) and is often used as a component together with other fat components in order to produce CBEs.
- StOSt 1-distearoyl-2-oleoyl glyceride
- sal butter stearin, mango kernel fat stearin or kokum fat stearin can be used to produce CBEs.
- the olein fractions of these fats after fractionation are general considered as waste and have limited use in food applications.
- CBEs can also be produced by processes including enzymatic transesterification or interesterification. However, such processes are typically complex and inefficient.
- EP-A-1 040 761 discloses the use of randomized shea olein for margarine, icing, shortening and frying fat compositions.
- WO 2014/037007 is directed to chocolate comprising a transesterified shea olein fraction.
- WO 2021/255198 relates to a process of preparing a fat composition, by blending various fractions of shea butter, for use in confectionery product such as chocolate.
- WO 2019/020714 is directed to a non-hydrogenated fat composition for use in various food applications, such as a confectionery filling.
- a chocolate or chocolate-like product comprising from 15%to 65%by weight of a sweetener; and from 15%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition.
- the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5.
- the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides, based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
- the chocolate or chocolate-like product according to the invention has been found to be particularly desirable in terms of texture and organoleptic properties. More specifically, the chocolate or chocolate-like product according to the invention has been found to have a good texture and a well-balanced flavour system of milk flavour and cocoa flavour. In addition, it has been surprisingly found that the chocolate or chocolate-like product according to the invention can be simply and efficiently produced by using a fat composition of shea olein to partially replace milk fat without any complex process involving enzymatic or chemical reaction such as transesterification or interesterification.
- the fat phase consists essentially of milk fat, cocoa butter and a fat composition.
- the term “consists essentially of” we include the meaning that the fat phase contains substantially no other component containing fat or oil.
- the term “consists of” is included within the meaning of “consists essentially of” .
- the fat phase consists of milk fat, cocoa butter and a fat composition.
- substantially no we include the meaning that the fat phase contains 0.5%by weight or less of the stated component, preferably 0.4%, 0.3%, 0.2%or 0.1%or less, based on the total weight of the fat phase.
- fat refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point.
- oil is used herein synonymously with “fat” .
- fatty acid refers to straight chain saturated or unsaturated (including mono-and poly unsaturated) carboxylic acids having from 8 to 24 carbon atoms.
- a fatty acid having x carbon atoms and y double bonds may be denoted Cx: y.
- palmitic acid may be denoted C16: 0
- oleic acid may be denoted C18: 1.
- the fatty acid profile may be determined by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966-4.
- FAME fatty acid methyl ester analysis
- percentages of fatty acids in compositions e.g. palmitic acid (C16: 0) , stearic acid (C18: 0) , oleic acid (C18: 1) etc.
- acyl groups such as tri-, di-and mono-glycerides and are based on the total weight of C8 to C24 fatty acid residues.
- triglyceride refers to glycerides consisting of three fatty acid chains covalently bonded to a glycerol molecule. Amounts of triglycerides specified herein are percentages by weight based on total triglycerides present in the fat composition.
- the notation triglyceride XYZ denotes triglycerides having fatty acid acyl groups X, Y and Z at any of the 1-, 2-and 3-positions of the glyceride.
- the notation A2B includes both AAB and ABA, and AB2 includes both ABB and BAB. Triglyceride content may be determined for example by GC (ISO 23275: 2006) .
- fat phase refers to the whole fat part included in the chocolate or chocolate-like product as disclosed herein. Some confectionery ingredients such as cocoa mass may contain fat in itself. Therefore, fat phase includes both fat as such present as an ingredient in the chocolate or chocolate-like product (such as cocoa butter) , and fat contained in an ingredient in the chocolate or chocolate-like product (such as fat present in cocoa mass which is cocoa butter) . The fat phase only includes fat or oil present in the chocolate or chocolate-like product; it does not include other fat-soluble compounds other than fat or oil.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention is not, and is not derived from, one or more animal fats.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention may be made from naturally occurring (i.e. in plants or other non-animal sources) or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof, that satisfy the requirements defined herein.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention is non-hydrogenated fats.
- non-hydrogenated means that the fat phase is not prepared from a fat that has been subjected to hydrogenation to convert unsaturated fatty acyl groups to saturated fatty acyl groups. It is also preferred that the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention has not been subjected to any chemical or enzymatic modification such as transesterification, interesterification (such as randomization) , acidolysis, alcoholysis or esterification.
- sweetener refers to a substance that is added to food to provide a sweet taste and is well-known in the art.
- Sweeteners include sucrose (also generally referred to as ‘sugar’ and which may be provided in refined or unrefined form) , glucose, fructose, maltose, syrups such as corn syrup and high fructose corn syrup, honey, polyols including erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin) , threitol, galactitol and palatinose, sucralose, potassium acesulfame, acesulfame acid and salts thereof, aspartame, alitame, neotame, advantame, cyclamate, saccharin and salts thereof, neohesperidin,
- sweetener or combination of sweeteners
- Preferred sweeteners are sucrose, glucose, fructose, syrups such as corn syrup and high fructose corn syrup. More preferably, the sweetener of the chocolate or chocolate-like product according to the invention is sucrose (i.e. sugar) .
- chocolate or chocolate-like product refers to a confectionery product comprising mainly oil or fat, and sweetener, and optionally with addition of cocoa components (such as cocoa mass, cocoa powder) , dairy products (such as milk powder) , flavourings, emulsifiers, or other ingredients and may be produced through common chocolate production processes such as blending, refining, conching, molding, cooling etc.
- cocoa components such as cocoa mass, cocoa powder
- dairy products such as milk powder
- flavourings, emulsifiers or other ingredients and may be produced through common chocolate production processes such as blending, refining, conching, molding, cooling etc.
- chocolate or chocolate-like products according to the invention may include dark chocolate or chocolate-like products, milk chocolate or chocolate-like products, white chocolate or chocolate-like products, or colored chocolate or chocolate-like products such as ruby chocolate.
- the chocolate or chocolate-like product according to the invention comprises from 15%to 65%by weight of sugar; and from 15%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
- the chocolate or chocolate-like product according to the invention preferably comprises from 18%to 60%by weight of a sweetener, more preferably from 19%to 55%by weight and even more preferably from 20%to 50%by weight.
- the chocolate or chocolate-like product according to the invention preferably comprises from 20%to 45%by weight of the fat phase, more preferably from 25%to 44%by weight and even more preferably from 30%to 43%by weight.
- the chocolate or chocolate-like product according to the invention preferably further comprises one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
- the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
- the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of a sweetener; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
- the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
- the weight ratio of the fat composition to milk fat in the fat phase of the chocolate or chocolate-like product according to the invention is preferably from 0.6 to 1.4, more preferably from 0.6 to 1.2 and even more preferably from 0.6 to 1.0.
- the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase of the chocolate or chocolate-like product according to the invention is preferably from 0.1 to 0.5, more preferably from 0.2 to 0.5 and even more preferably from 0.3 to 0.5.
- the weight ratio of the fat composition to cocoa butter in the fat phase of the chocolate or chocolate-like product according to the invention is preferably from 0.10 to 0.25, more preferably from 0.14 to 0.23 and even more preferably from 0.16 to 0.21.
- the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.4; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.1 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.10 to 0.25; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and
- the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of a sweetener; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.2; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.2 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.14 to 0.23; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, color
- the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.0; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
- a fat phase compris
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 1%to 25%by weight of StOSt triglycerides, more preferably from 3%to 20%by weight and even more preferably from 5%to 15%by weight; based on the total triglycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 30%to 70%by weight of StOO triglycerides, more preferably from 40%to 65%by weight and even more preferably from 45%to 60%by weight; based on the total triglycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises at most 2%by weight of StStSt, more preferably at most 1%by weight and even more preferably from 0.1%to 0.5%by weight; based on the total triglycerides present in the fat composition, wherein St is stearic acid.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 5%to 20%by weight of OOO triglycerides, more preferably from 7%to 15%by weight and even more preferably from 9%to 12%by weight; based on the total triglycerides present in the fat composition, wherein O is oleic acid.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 1%to 25%by weight of StOSt triglycerides; from 30%to 70%by weight of StOO triglycerides; at most 2%by weight of StStSt; and from 5%to 20%by weight of OOO triglycerides; based on the total triglycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 3%to 20%by weight of StOSt triglycerides; from 40%to 65%by weight of StOO triglycerides; at most 1%by weight of StStSt; and from 7%to 15%by weight of OOO triglycerides; based on the total triglycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 5%to 15%by weight of StOSt triglycerides; from 45%to 60%by weight of StOO triglycerides; from 0.1%to 0.5%by weight of StStSt; and from 9%to 12%by weight of OOO triglycerides; based on the total triglycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
- the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.4; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.1 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.10 to 0.25; wherein the fat composition comprises from 1%to 25%by weight of StOSt triglycerides; from 30%to 70%by weight of StOO triglycerides; at most 2%by weight of StStSt; and from 5%to 20%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass,
- the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of a sweetener; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.2; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.2 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.14 to 0.23; wherein the fat composition comprises from 3%to 20%by weight of StOSt triglycerides; from 40%to 65%by weight of StOO triglycerides; at most 1%by weight of StStSt; and from 7%to 15%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoaric acid and O is
- the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.0; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the fat composition comprises from 5%to 15%by weight of StOSt triglycerides; from 45%to 60%by weight of StOO triglycerides; from 0.1%to 0.5%by weight of StStSt; and from 9%to 12%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass,
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 1%to 15%by weight of palmitic acid (C16: 0) , more preferably from 2%to 10%by weight and even more preferably from 3%to 8%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 15%to 40%by weight of stearic acid (C18: 0) , more preferably from 20%to 35%by weight and even more preferably from 25%to 30%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 40%to 70%by weight of oleic acid (C18: 1) , more preferably from 45%to 65%by weight and even more preferably from 50%to 60%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- C18: 1 oleic acid
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 1%to 15%by weight of palmitic acid (C16: 0) ; from 15%to 40%by weight of stearic acid (C18: 0) ; and from 40%to 70%by weight of oleic acid (C18: 1) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 2%to 10%by weight of palmitic acid (C16: 0) ; from 20%to 35%by weight of stearic acid (C18: 0) ; and from 45%to 65%by weight of oleic acid (C18: 1) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 3%to 8%by weight of palmitic acid (C16: 0) ; from 25%to 30%by weight of stearic acid (C18: 0) ; and from 50%to 60%by weight of oleic acid (C18: 1) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably has an iodine value (IV) of at least 50, more preferably from 55 to 90 and even more preferably from 60 to 75; measured according to AOCS Method Cd 1-25.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises at most 50%by weight of saturated fatty acid (SAFA) , more preferably from 20%to 45%by weight and even more preferably from 30%to 40%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- SAFA saturated fatty acid
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 40%to 70%by weight of monounsaturated fatty acid (MUFA) , more preferably from 45%to 65%by weight and even more preferably from 50%to 60%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- MUFA monounsaturated fatty acid
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises at most 15%by weight of polyunsaturated fatty acid (PUFA) , more preferably from 3%to 12%by weight and even more preferably from 5%to 10%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- PUFA polyunsaturated fatty acid
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises at most 2%by weight of trans fatty acid (TRANS) , at most 1.5%by weight and even more preferably at most 1%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- TRANS trans fatty acid
- the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.4; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.1 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.10 to 0.25; wherein the fat composition has from 1%to 25%by weight of StOSt triglycerides; from 30%to 70%by weight of StOO triglycerides; at most 2%by weight of StStSt; and from 5%to 20%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from 1%to 15%by weight of palmitic acid (C16
- the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of a sweetener; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.2; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.2 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.14 to 0.23; wherein the fat composition comprises from 3%to 20%by weight of StOSt triglycerides; from 40%to 65%by weight of StOO triglycerides; at most 1%by weight of StStSt; and from 7%to 15%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from 2%to 10%by weight of palmitic acid
- the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.0; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the fat composition comprises from 5%to 15%by weight of StOSt triglycerides; from 45%to 60%by weight of StOO triglycerides; from 0.1%to 0.5%by weight of StStSt; and from 9%to 12%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from 3%to 8%by weight of palmitic acid (C
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably has at most 30 solid fat content at 0°C, more preferably at most 25 and even more preferably from 15 to 25; measured on unstabilized fat according to ISO 8292-1: 2008.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably has at most 10 solid fat content at 10°C, more preferably at most 5 and even more preferably from 2 to 5; measured on unstabilized fat according to ISO 8292-1: 2008.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably has at most 5 solid fat content at 20°C, more preferably at most 2 and even more preferably from 0.1 to 1; measured on unstabilized fat according to ISO 8292-1: 2008.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention has at most 30 solid fat content at 0°C; at most 10 solid fat content at 10°C; and at most 5 solid fat content at 20°C; measured on unstabilized fat according to ISO 8292-1: 2008.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention has at most 25 solid fat content at 0°C; at most 5 solid fat content at 10°C; and at most 2 solid fat content at 20°C; measured on unstabilized fat according to ISO 8292-1: 2008.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention has from 15 to 25 solid fat content at 0°C; from 2 to 5 solid fat content at 10°C; and from 0.1 to 1 solid fat content at 20°C; measured on unstabilized fat according to ISO 8292-1: 2008.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 4%to 20%by weight of diglycerides, more preferably from 6%to 15%by weight and even more preferably from 8%to 12%by weight.
- diglyceride refers to a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule, not necessarily limited to specific positions on the glycerol backbone (1, 3-or 2-positions) .
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises or consists of a fat selected from a group consisting of shea butter olein, sal butter olein, mango kernel oil olein, kokum butter olein, mowrah fat olein and a mixture thereof. More preferably, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises or consists of shea butter olein. Particularly, shea butter olein as well as sal butter olein, mango kernel oil olein, kokum butter olein, mowrah fat olein is preferably non-interesterified and/or non-transesterified.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises or consists of a blend of shea butter olein and shea butter in a weight ratio of from 95: 5 to 50: 50, more preferably in a weight ratio of from 95: 5 to 70: 30 and even more preferably in a weight ratio of from 95: 5 to 85: 15.
- the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises or consists of a blend of sal butter olein and sal butter in a weight ratio of from 95: 5 to 50: 50, more preferably in a weight ratio of from 95: 5 to 70: 30 and even more preferably in a weight ratio of from 95: 5 to 85: 15.
- the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and shea butter olein; wherein the weight ratio of shea butter olein to milk fat in the fat phase is from 0.6 to 1.4; the weight ratio of the sum of shea butter olein and milk fat to cocoa butter in the fat phase is from 0.1 to 0.5; and the weight ratio of shea butter olein to cocoa butter in the fat phase is from 0.10 to 0.25; wherein shea butter olein comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in shea butter olein, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder
- the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of sugar; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and non-transesterified shea butter olein; wherein the weight ratio of the non-transesterified and non-interesterified shea butter olein to milk fat in the fat phase is from 0.6 to 1.2; the weight ratio of the sum of non-transesterified shea butter olein and milk fat to cocoa butter in the fat phase is from 0.2 to 0.5; and the weight ratio of non-transesterified shea butter olein to cocoa butter in the fat phase is from 0.14 to 0.23; wherein non-transesterified shea butter olein comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the non-transesterified shea butter olein,
- the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and non-transesterified and non-interesterified shea butter olein; wherein the weight ratio of the non-transesterified and non-interesterified shea butter olein to milk fat in the fat phase is from 0.6 to 1.0; the weight ratio of the sum of non-transesterified and non-interesterified shea butter olein and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the non-transesterified and non-interesterified shea butter olein to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the non-transesterified and non-interesterified shea butter olein comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on
- the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.4; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.1 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.10 to 0.25; wherein the fat composition has from 1%to 25%by weight of StOSt triglycerides; from 30%to 70%by weight of StOO triglycerides; at most 2%by weight of StStSt; and from 5%to 20%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from 4%to 20%by weight of diglycerides; from 4%to 20%by weight
- the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of a sweetener; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.2; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.2 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.14 to 0.23; wherein the fat composition comprises from 3%to 20%by weight of StOSt triglycerides; from 40%to 65%by weight of StOO triglycerides; at most 1%by weight of StStSt; and from 7%to 15%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from 6%to 15%by weight of diglycerides
- the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.0; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the fat composition comprises from 5%to 15%by weight of StOSt triglycerides; from 45%to 60%by weight of StOO triglycerides; from 0.1%to 0.5%by weight of StStSt; and from 9%to 12%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from 8%to 12%by weight of diglycerides; from
- the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and non-transesterified, non-interesterified and non-hydrogenated shea butter olein; wherein the weight ratio of the non-transesterified, non-interesterified and non-hydrogenated shea butter olein to milk fat in the fat phase is from 0.6 to 1.0; the weight ratio of the sum of non-transesterified, non-interesterified and non-hydrogenated shea butter olein and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the non-transesterified, non-interesterified and non-hydrogenated shea butter olein to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the non-transesterified, non-interesterified and non-hydrogenated shea butter olein comprises from 5%to 15%
- the invention also relates to a process for preparing a chocolate or chocolate-like product according to the invention, comprising the steps of providing a fat composition as disclosed herein; providing a sweetener, preferably sugar and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, cocoa butter, skimmed milk powder, full cream milk powder, milk fat, whey powder, vanillin, emulsifier, colorant and flavouring; mixing all the provided ingredients and grinding; tempering the mixture; and molding to form the chocolate or chocolate-like product according to the invention.
- a sweetener preferably sugar and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, cocoa butter, skimmed milk powder, full cream milk powder, milk fat, whey powder, vanillin, emulsifier, colorant and flavouring
- the invention also relates to a use of a chocolate or chocolate-like product according to the invention in food product and preferably in a confectionery product or a bakery product.
- Fat composition 1 is 100%by weight of refined shea olein obtained by fractionating shea butter and refining including bleaching and deodorization.
- the refined shea olein was not been subjected to any interesterification (e.g. randomization) , transesterification or hydrogenation.
- US-Nx refers to solid fat content determined by NMR on unstabilised fat measured at x°C (ISO 8292-1: 2008) ;
- Cx refers to a fatty acid having x carbon atoms and y double bonds; levels determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) ; percentages of acid referring to acids bound as acyl groups in glycerides and being based on the total weight of C8 to C24 fatty acids;
- SAFA refers to saturated fatty acids
- MUFA refers to mono-unsaturated fatty acids
- PUFA refers to poly-unsaturated fatty acids
- TRANS refers to trans fatty acids: unsaturated fatty acids having a double bond in a trans arrangement
- O, P, St, L and A refer to oleic, palmitic, stearic, linoleic and arachidic acids, respectively;
- Triglyceride compositions POSt, and other triglycerides were determined by GC (ISO 23275: 2006) , wherein each GC peak includes triglycerides having the same fatty acids in different positions e.g., POSt is in the same signal peak as PStO and StOP;
- Diglyceride refers to the percentage of diglyceride or diacylglycerol (DAG) in the composition measured by straight phase HPLC;
- Iodine value refers to the number of grams of iodine that could be added to 100g of oil and is measured according to AOCS Method Cd 1-25.
- Table 2 Recipes for dark chocolate products.
- the dark chocolate products were prepared using the following procedure:
- composition of the fat phase in the dark chocolate products is shown in Table 3.
- Table 4 Recipes for milk chocolate products.
- the milk chocolate products were prepared using the following procedure:
- composition of the fat phase in the milk chocolate products is shown in Table 5.
- Comparative product 2 and Comparative product 3 had very soft textures, and tempering and demolding could’t be carried out well.
- Product 2, Product 3, Product 4 and Product 5 all had desired textures and could be easily processed.
- the produced milk chocolate products were evaluated in terms of organoleptic properties. Comparative product 4 was found to be unnacceptably hard. Product 2, Product 3, Product 4 and Product 5 all had acceptable hardness. Further, the taste of Products 2 to 4 was generally acceptable although the milk taste in these products was slightly not smooth enough. Product 5 had the most desirable balance of milk flavour and cocoa flavour.
- Table 6 Recipes for white chocolate products.
- the white chocolate products were prepared using the following procedure:
- composition of the fat phase in the white chocolate products is shown in Table 7.
- Comparative product 5 and Comparative product 6 had very soft textures, and tempering and demolding could’t be carried out well.
- Product 6 had a desired texture and could be easily processed.
- Comparative product 7 was found to be unacceptably hard.
- Product 6 had a desirable hardness and an excellent balance of milk flavour and cocoa flavour, providing a smooth flavour taste.
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Abstract
The invention relates to a chocolate or chocolate-like product comprising from 15%to 65%by weight of a sweetener; and from 15%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid. The invention also relates to a process for preparing the chocolate or chocolate-like product and a use of a chocolate or chocolate-like product.
Description
This invention relates to a chocolate or chocolate-like product, a process of preparing thereof and a use thereof.
Fats and oils are important ingredients of food products and used extensively in the food industry. Confectionery products such as chocolate or chocolate-like products contain fats and oils which play an important role of textural and organoleptic properties such as mouthfeel, texture, flavour release, flavour intensity, processability and shelf life.
Cocoa butter equivalents (CBEs) are fat compositions that can be used in combination with cocoa butter in chocolate or chocolate-like products. Suitable fats which can be used to produce CBEs are palm oil, illipe butter, sal butter, shea butter, kokum fat and mango kernel fat.
For example, shea stearin obtained by fractionation of shea butter is rich in StOSt (1, 3-distearoyl-2-oleoyl glyceride) and is often used as a component together with other fat components in order to produce CBEs. Similarly, sal butter stearin, mango kernel fat stearin or kokum fat stearin can be used to produce CBEs. However, the olein fractions of these fats after fractionation (such as shea butter olein) are general considered as waste and have limited use in food applications.
CBEs can also be produced by processes including enzymatic transesterification or interesterification. However, such processes are typically complex and inefficient.
EP-A-1 040 761 discloses the use of randomized shea olein for margarine, icing, shortening and frying fat compositions. WO 2014/037007 is directed to chocolate comprising a transesterified shea olein fraction. WO 2021/255198 relates to a process of preparing a fat composition, by blending various fractions of shea butter, for use in confectionery product such as chocolate. WO 2019/020714 is directed to a non-hydrogenated fat composition for use in various food applications, such as a confectionery filling.
There remains a need for an improved chocolate or chocolate-like product that is easy to be processed, and has a desirable texture and an outstanding flavour impact, with a good balance between milk flavour and cocoa flavour. There is also a need for a chocolate or chocolate-like product that uses a fat composition to partially replace milk fat in the formulation, ideally wherein the fat composition is easy and cost-effective to prepare (for example without any complex process such as transesterification and/or interesterification) and yet maintains good organoleptic properties.
According to the present invention, there is provided a chocolate or chocolate-like product comprising from 15%to 65%by weight of a sweetener; and from 15%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition. The weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5. The fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides, based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
The chocolate or chocolate-like product according to the invention has been found to be particularly desirable in terms of texture and organoleptic properties. More specifically, the chocolate or chocolate-like product according to the invention has been found to have a good texture and a well-balanced flavour system of milk flavour and cocoa flavour. In addition, it has been surprisingly found that the chocolate or chocolate-like product according to the invention can be simply and efficiently produced by using a fat composition of shea olein to partially replace milk fat without any complex process involving enzymatic or chemical reaction such as transesterification or interesterification.
In a preferred aspect, the fat phase consists essentially of milk fat, cocoa butter and a fat composition. By the term “consists essentially of” , we include the meaning that the fat phase contains substantially no other component containing
fat or oil. The term “consists of” is included within the meaning of “consists essentially of” . Thus, in a preferred aspect, the fat phase consists of milk fat, cocoa butter and a fat composition. By “substantially no” , we include the meaning that the fat phase contains 0.5%by weight or less of the stated component, preferably 0.4%, 0.3%, 0.2%or 0.1%or less, based on the total weight of the fat phase.
As used herein, articles such as "a" and "an" when used in a claim, are understood to mean one or more of what is claimed or described.
The term “fat” refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term “oil” is used herein synonymously with “fat” .
The term “fatty acid” refers to straight chain saturated or unsaturated (including mono-and poly unsaturated) carboxylic acids having from 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds may be denoted Cx: y. For example, palmitic acid may be denoted C16: 0 and oleic acid may be denoted C18: 1. The fatty acid profile may be determined by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2 and ISO 12966-4. Thus, percentages of fatty acids in compositions (e.g. palmitic acid (C16: 0) , stearic acid (C18: 0) , oleic acid (C18: 1) etc. ) referred to herein, unless otherwise stated, include both acyl groups such as tri-, di-and mono-glycerides and are based on the total weight of C8 to C24 fatty acid residues.
The term “triglyceride” refers to glycerides consisting of three fatty acid chains covalently bonded to a glycerol molecule. Amounts of triglycerides specified herein are percentages by weight based on total triglycerides present in the fat composition. The notation triglyceride XYZ denotes triglycerides having fatty acid acyl groups X, Y and Z at any of the 1-, 2-and 3-positions of the glyceride. The notation A2B includes both AAB and ABA, and AB2 includes both ABB and BAB. Triglyceride content may be determined for example by GC (ISO 23275: 2006) .
The term “fat phase” refers to the whole fat part included in the chocolate or chocolate-like product as disclosed herein. Some confectionery ingredients such
as cocoa mass may contain fat in itself. Therefore, fat phase includes both fat as such present as an ingredient in the chocolate or chocolate-like product (such as cocoa butter) , and fat contained in an ingredient in the chocolate or chocolate-like product (such as fat present in cocoa mass which is cocoa butter) . The fat phase only includes fat or oil present in the chocolate or chocolate-like product; it does not include other fat-soluble compounds other than fat or oil.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention is not, and is not derived from, one or more animal fats. The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention may be made from naturally occurring (i.e. in plants or other non-animal sources) or synthetic fats, fractions of naturally occurring or synthetic fats, or mixtures thereof, that satisfy the requirements defined herein.
It is also preferred that the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention is non-hydrogenated fats. The term “non-hydrogenated” means that the fat phase is not prepared from a fat that has been subjected to hydrogenation to convert unsaturated fatty acyl groups to saturated fatty acyl groups. It is also preferred that the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention has not been subjected to any chemical or enzymatic modification such as transesterification, interesterification (such as randomization) , acidolysis, alcoholysis or esterification.
The term “sweetener” refers to a substance that is added to food to provide a sweet taste and is well-known in the art. Sweeteners include sucrose (also generally referred to as ‘sugar’ and which may be provided in refined or unrefined form) , glucose, fructose, maltose, syrups such as corn syrup and high fructose corn syrup, honey, polyols including erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin) , threitol, galactitol and palatinose, sucralose, potassium acesulfame, acesulfame acid and salts thereof, aspartame, alitame, neotame, advantame, cyclamate, saccharin and salts thereof, neohesperidin, steviol glucosides, fruit extract and combinations thereof. Those skilled in the art will be able to adjust the amount of sweetener, or combination
of sweeteners, to achieve a desired degree of sweetness. Preferred sweeteners are sucrose, glucose, fructose, syrups such as corn syrup and high fructose corn syrup. More preferably, the sweetener of the chocolate or chocolate-like product according to the invention is sucrose (i.e. sugar) .
The term “chocolate or chocolate-like product” refers to a confectionery product comprising mainly oil or fat, and sweetener, and optionally with addition of cocoa components (such as cocoa mass, cocoa powder) , dairy products (such as milk powder) , flavourings, emulsifiers, or other ingredients and may be produced through common chocolate production processes such as blending, refining, conching, molding, cooling etc.. Furthermore, chocolate or chocolate-like products according to the invention may include dark chocolate or chocolate-like products, milk chocolate or chocolate-like products, white chocolate or chocolate-like products, or colored chocolate or chocolate-like products such as ruby chocolate.
In a preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 15%to 65%by weight of sugar; and from 15%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
The chocolate or chocolate-like product according to the invention preferably comprises from 18%to 60%by weight of a sweetener, more preferably from 19%to 55%by weight and even more preferably from 20%to 50%by weight.
The chocolate or chocolate-like product according to the invention preferably comprises from 20%to 45%by weight of the fat phase, more preferably from 25%to 44%by weight and even more preferably from 30%to 43%by weight.
The chocolate or chocolate-like product according to the invention preferably further comprises one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In a preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In a more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of a sweetener; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In an even more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in
the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
The weight ratio of the fat composition to milk fat in the fat phase of the chocolate or chocolate-like product according to the invention is preferably from 0.6 to 1.4, more preferably from 0.6 to 1.2 and even more preferably from 0.6 to 1.0.
The weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase of the chocolate or chocolate-like product according to the invention is preferably from 0.1 to 0.5, more preferably from 0.2 to 0.5 and even more preferably from 0.3 to 0.5.
The weight ratio of the fat composition to cocoa butter in the fat phase of the chocolate or chocolate-like product according to the invention is preferably from 0.10 to 0.25, more preferably from 0.14 to 0.23 and even more preferably from 0.16 to 0.21.
In a preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.4; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.1 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.10 to 0.25; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed
milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In a more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of a sweetener; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.2; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.2 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.14 to 0.23; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In an even more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.0; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 1%to 25%by weight of StOSt triglycerides, more preferably from 3%to 20%by weight and even more
preferably from 5%to 15%by weight; based on the total triglycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 30%to 70%by weight of StOO triglycerides, more preferably from 40%to 65%by weight and even more preferably from 45%to 60%by weight; based on the total triglycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises at most 2%by weight of StStSt, more preferably at most 1%by weight and even more preferably from 0.1%to 0.5%by weight; based on the total triglycerides present in the fat composition, wherein St is stearic acid.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 5%to 20%by weight of OOO triglycerides, more preferably from 7%to 15%by weight and even more preferably from 9%to 12%by weight; based on the total triglycerides present in the fat composition, wherein O is oleic acid.
In a preferred aspect, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 1%to 25%by weight of StOSt triglycerides; from 30%to 70%by weight of StOO triglycerides; at most 2%by weight of StStSt; and from 5%to 20%by weight of OOO triglycerides; based on the total triglycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
In a more preferred aspect, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 3%to 20%by weight of StOSt triglycerides; from 40%to 65%by weight of StOO triglycerides; at most 1%by weight of StStSt; and from 7%to 15%by weight of OOO triglycerides; based on the total triglycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
In an even more preferred aspect, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 5%to 15%by weight of StOSt triglycerides; from 45%to 60%by weight of StOO triglycerides; from 0.1%to 0.5%by weight of StStSt; and from 9%to 12%by weight of OOO triglycerides; based on the total triglycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
In a preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.4; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.1 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.10 to 0.25; wherein the fat composition comprises from 1%to 25%by weight of StOSt triglycerides; from 30%to 70%by weight of StOO triglycerides; at most 2%by weight of StStSt; and from 5%to 20%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In a more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of a sweetener; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.2; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.2 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.14 to 0.23; wherein the fat composition comprises from 3%to 20%by weight of StOSt triglycerides; from 40%to 65%by weight of StOO triglycerides; at most 1%by weight of StStSt; and from 7%to 15%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor,
skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In an even more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.0; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the fat composition comprises from 5%to 15%by weight of StOSt triglycerides; from 45%to 60%by weight of StOO triglycerides; from 0.1%to 0.5%by weight of StStSt; and from 9%to 12%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 1%to 15%by weight of palmitic acid (C16: 0) , more preferably from 2%to 10%by weight and even more preferably from 3%to 8%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 15%to 40%by weight of stearic acid (C18: 0) , more preferably from 20%to 35%by weight and even more preferably from 25%to 30%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 40%to 70%by weight of oleic acid (C18: 1) , more preferably from 45%to 65%by weight and even more
preferably from 50%to 60%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
In a preferred aspect, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 1%to 15%by weight of palmitic acid (C16: 0) ; from 15%to 40%by weight of stearic acid (C18: 0) ; and from 40%to 70%by weight of oleic acid (C18: 1) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
In a more preferred aspect, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 2%to 10%by weight of palmitic acid (C16: 0) ; from 20%to 35%by weight of stearic acid (C18: 0) ; and from 45%to 65%by weight of oleic acid (C18: 1) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
In an even more preferred aspect, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises from 3%to 8%by weight of palmitic acid (C16: 0) ; from 25%to 30%by weight of stearic acid (C18: 0) ; and from 50%to 60%by weight of oleic acid (C18: 1) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably has an iodine value (IV) of at least 50, more preferably from 55 to 90 and even more preferably from 60 to 75; measured according to AOCS Method Cd 1-25.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises at most 50%by weight of saturated fatty acid (SAFA) , more preferably from 20%to 45%by weight and even more preferably from 30%to 40%by weight; said percentages of acid
referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 40%to 70%by weight of monounsaturated fatty acid (MUFA) , more preferably from 45%to 65%by weight and even more preferably from 50%to 60%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises at most 15%by weight of polyunsaturated fatty acid (PUFA) , more preferably from 3%to 12%by weight and even more preferably from 5%to 10%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises at most 2%by weight of trans fatty acid (TRANS) , at most 1.5%by weight and even more preferably at most 1%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
In a preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.4; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.1 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.10 to 0.25; wherein the fat composition has from 1%to 25%by weight of StOSt triglycerides; from 30%to 70%by weight of StOO triglycerides; at most 2%by weight of StStSt; and from 5%to 20%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from
1%to 15%by weight of palmitic acid (C16: 0) ; from 15%to 40%by weight of stearic acid (C18: 0) ; from 40%to 70%by weight of oleic acid (C18: 1) ; and at most 50%by weight of saturated fatty acid (SAFA) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids; an iodine value (IV) of at least 50 measured according to AOCS Method Cd 1-25; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In a more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of a sweetener; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.2; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.2 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.14 to 0.23; wherein the fat composition comprises from 3%to 20%by weight of StOSt triglycerides; from 40%to 65%by weight of StOO triglycerides; at most 1%by weight of StStSt; and from 7%to 15%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from 2%to 10%by weight of palmitic acid (C16: 0) ; from 20%to 35%by weight of stearic acid (C18: 0) ; from 45%to 65%by weight of oleic acid (C18: 1) ; and from 20%to 45%by weight of saturated fatty acid (SAFA) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids; an iodine value (IV) of from 55 to 90 measured according to AOCS Method Cd 1-25; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In an even more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in
the fat phase is from 0.6 to 1.0; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the fat composition comprises from 5%to 15%by weight of StOSt triglycerides; from 45%to 60%by weight of StOO triglycerides; from 0.1%to 0.5%by weight of StStSt; and from 9%to 12%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from 3%to 8%by weight of palmitic acid (C16: 0) ; from 25%to 30%by weight of stearic acid (C18: 0) ; from 50%to 60%by weight of oleic acid (C18: 1) ; and from 30%to 40%by weight of saturated fatty acid (SAFA) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids; an iodine value (IV) of from 60 to 75 measured according to AOCS Method Cd 1-25; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably has at most 30 solid fat content at 0℃, more preferably at most 25 and even more preferably from 15 to 25; measured on unstabilized fat according to ISO 8292-1: 2008.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably has at most 10 solid fat content at 10℃, more preferably at most 5 and even more preferably from 2 to 5; measured on unstabilized fat according to ISO 8292-1: 2008.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably has at most 5 solid fat content at 20℃, more preferably at most 2 and even more preferably from 0.1 to 1; measured on unstabilized fat according to ISO 8292-1: 2008.
In a preferred aspect, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention has at most 30 solid fat content
at 0℃; at most 10 solid fat content at 10℃; and at most 5 solid fat content at 20℃; measured on unstabilized fat according to ISO 8292-1: 2008.
In a more preferred aspect, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention has at most 25 solid fat content at 0℃; at most 5 solid fat content at 10℃; and at most 2 solid fat content at 20℃; measured on unstabilized fat according to ISO 8292-1: 2008.
In an even more preferred aspect, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention has from 15 to 25 solid fat content at 0℃; from 2 to 5 solid fat content at 10℃; and from 0.1 to 1 solid fat content at 20℃; measured on unstabilized fat according to ISO 8292-1: 2008.
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises from 4%to 20%by weight of diglycerides, more preferably from 6%to 15%by weight and even more preferably from 8%to 12%by weight.
The term “diglyceride” refers to a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule, not necessarily limited to specific positions on the glycerol backbone (1, 3-or 2-positions) .
The fat composition in the fat phase of the chocolate or chocolate-like product according to the invention preferably comprises or consists of a fat selected from a group consisting of shea butter olein, sal butter olein, mango kernel oil olein, kokum butter olein, mowrah fat olein and a mixture thereof. More preferably, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises or consists of shea butter olein. Particularly, shea butter olein as well as sal butter olein, mango kernel oil olein, kokum butter olein, mowrah fat olein is preferably non-interesterified and/or non-transesterified. In another preferred aspect, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises or consists of a blend of shea butter olein and shea butter in a weight ratio of from 95: 5 to 50: 50, more preferably in a weight ratio of from 95: 5 to 70: 30 and even
more preferably in a weight ratio of from 95: 5 to 85: 15. In another preferred aspect, the fat composition in the fat phase of the chocolate or chocolate-like product according to the invention comprises or consists of a blend of sal butter olein and sal butter in a weight ratio of from 95: 5 to 50: 50, more preferably in a weight ratio of from 95: 5 to 70: 30 and even more preferably in a weight ratio of from 95: 5 to 85: 15.
In a preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and shea butter olein; wherein the weight ratio of shea butter olein to milk fat in the fat phase is from 0.6 to 1.4; the weight ratio of the sum of shea butter olein and milk fat to cocoa butter in the fat phase is from 0.1 to 0.5; and the weight ratio of shea butter olein to cocoa butter in the fat phase is from 0.10 to 0.25; wherein shea butter olein comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in shea butter olein, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In a more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of sugar; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and non-transesterified shea butter olein; wherein the weight ratio of the non-transesterified and non-interesterified shea butter olein to milk fat in the fat phase is from 0.6 to 1.2; the weight ratio of the sum of non-transesterified shea butter olein and milk fat to cocoa butter in the fat phase is from 0.2 to 0.5; and the weight ratio of non-transesterified shea butter olein to cocoa butter in the fat phase is from 0.14 to 0.23; wherein non-transesterified shea butter olein comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the non-transesterified shea butter olein, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor,
skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In an even more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and non-transesterified and non-interesterified shea butter olein; wherein the weight ratio of the non-transesterified and non-interesterified shea butter olein to milk fat in the fat phase is from 0.6 to 1.0; the weight ratio of the sum of non-transesterified and non-interesterified shea butter olein and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the non-transesterified and non-interesterified shea butter olein to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the non-transesterified and non-interesterified shea butter olein comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the non-transesterified and non-interesterified shea butter olein, wherein St is stearic acid and O is oleic acid; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In a preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 18%to 60%by weight of a sweetener; and from 20%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.4; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.1 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.10 to 0.25; wherein the fat composition has from 1%to 25%by weight of StOSt triglycerides; from 30%to 70%by weight of StOO triglycerides; at most 2%by weight of StStSt; and from 5%to 20%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from 4%to 20%by weight of diglycerides; from 1%to 15%by weight of palmitic acid (C16: 0) ; from 15%to 40%by weight of stearic acid (C18: 0) ; from 40%to 70%by weight of oleic acid (C18: 1) ; and at most 50%by weight of saturated fatty acid
(SAFA) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids; an iodine value (IV) of at least 50 measured according to AOCS Method Cd 1-25; at most 30 solid fat content at 0℃; at most 10 solid fat content at 10℃; and at most 5 solid fat content at 20℃; measured on unstabilized fat according to ISO 8292-1: 2008; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In a more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 19%to 55%by weight of a sweetener; and from 25%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.2; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.2 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.14 to 0.23; wherein the fat composition comprises from 3%to 20%by weight of StOSt triglycerides; from 40%to 65%by weight of StOO triglycerides; at most 1%by weight of StStSt; and from 7%to 15%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from 6%to 15%by weight of diglycerides; from 2%to 10%by weight of palmitic acid (C16: 0) ; from 20%to 35%by weight of stearic acid (C18: 0) ; from 45%to 65%by weight of oleic acid (C18: 1) ; and from 20%to 45%by weight of saturated fatty acid (SAFA) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids; an iodine value (IV) of from 55 to 90 measured according to AOCS Method Cd 1-25; at most 25 solid fat content at 0℃; at most 5 solid fat content at 10℃; and at most 2 solid fat content at 20℃; measured on unstabilized fat according to ISO 8292-1: 2008; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In an even more preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and
a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.0; the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the fat composition comprises from 5%to 15%by weight of StOSt triglycerides; from 45%to 60%by weight of StOO triglycerides; from 0.1%to 0.5%by weight of StStSt; and from 9%to 12%by weight of OOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid; from 8%to 12%by weight of diglycerides; from 3%to 8%by weight of palmitic acid (C16: 0) ; from 25%to 30%by weight of stearic acid (C18: 0) ; from 50%to 60%by weight of oleic acid (C18: 1) ; and from 30%to 40%by weight of saturated fatty acid (SAFA) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids; an iodine value (IV) of from 60 to 75 measured according to AOCS Method Cd 1-25; from 15 to 25 solid fat content at 0℃; from 2 to 5 solid fat content at 10℃; and from 0.1 to 1 solid fat content at 20℃; measured on unstabilized fat according to ISO 8292-1: 2008; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
In a most preferred aspect, the chocolate or chocolate-like product according to the invention comprises from 20%to 50%by weight of sugar; and from 30%to 43%by weight of a fat phase comprising milk fat, cocoa butter and non-transesterified, non-interesterified and non-hydrogenated shea butter olein; wherein the weight ratio of the non-transesterified, non-interesterified and non-hydrogenated shea butter olein to milk fat in the fat phase is from 0.6 to 1.0; the weight ratio of the sum of non-transesterified, non-interesterified and non-hydrogenated shea butter olein and milk fat to cocoa butter in the fat phase is from 0.3 to 0.5; and the weight ratio of the non-transesterified, non-interesterified and non-hydrogenated shea butter olein to cocoa butter in the fat phase is from 0.16 to 0.21; wherein the non-transesterified, non-interesterified and non-hydrogenated shea butter olein comprises from 5%to 15%by weight of StOSt triglycerides; from 45%to 60%by weight of StOO triglycerides; from 0.1%to 0.5%by weight of StStSt; and from 9%to 12%by weight of OOO triglycerides;
based on the total glycerides present in the non-transesterified, non-interesterified and non-hydrogenated shea butter olein, wherein St is stearic acid and O is oleic acid; from 8%to 12%by weight of diglycerides; from 3%to 8%by weight of palmitic acid (C16: 0) ; from 25%to 30%by weight of stearic acid (C18: 0) ; from 50%to 60%by weight of oleic acid (C18: 1) ; and from 30%to 40%by weight of saturated fatty acid (SAFA) ; said percentages of acid referring to acids bound as acyl groups in glycerides of the non-transesterified, non-interesterified and non-hydrogenated shea butter olein and being based on the total weight of C8 to C24 fatty acids; an iodine value (IV) of from 60 to 75 measured according to AOCS Method Cd 1-25; from 15 to 25 solid fat content at 0℃; from 2 to 5 solid fat content at 10℃; and from 0.1 to 1 solid fat content at 20℃; measured on unstabilized fat according to ISO 8292-1: 2008; and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
The invention also relates to a process for preparing a chocolate or chocolate-like product according to the invention, comprising the steps of providing a fat composition as disclosed herein; providing a sweetener, preferably sugar and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, cocoa butter, skimmed milk powder, full cream milk powder, milk fat, whey powder, vanillin, emulsifier, colorant and flavouring; mixing all the provided ingredients and grinding; tempering the mixture; and molding to form the chocolate or chocolate-like product according to the invention.
The invention also relates to a use of a chocolate or chocolate-like product according to the invention in food product and preferably in a confectionery product or a bakery product.
The listing or discussion of an apparently prior-published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.
Preferences and options for a given aspect, embodiment, feature or parameter of the invention should, unless the context indicates otherwise, be regarded as
having been disclosed in combination with any and all preferences and options for all other aspects, embodiments, features and parameters of the invention.
As will be understood by one skilled in the art, for any and all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed ranges can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As will also be understood by one skilled in the art all language such as “up to” , “at least” , “greater than” , “less than, ” and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it were individually recited herein.
The following non-limiting examples illustrate the invention and do not limit its scope in any way. In the examples and throughout this specification, all percentages, parts and ratios are by weight unless indicated otherwise.
Examples
Example 1 –Preparation of Fat composition 1
Fat composition 1 is 100%by weight of refined shea olein obtained by fractionating shea butter and refining including bleaching and deodorization. The refined shea olein was not been subjected to any interesterification (e.g. randomization) , transesterification or hydrogenation.
The analytical results of Fat composition 1 are shown in Table 1.
Table 1: Analytical results of Fat composition 1.
US-Nx refers to solid fat content determined by NMR on unstabilised fat measured at x℃ (ISO 8292-1: 2008) ;
Cx: y refers to a fatty acid having x carbon atoms and y double bonds; levels determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) ; percentages of acid referring to acids bound as acyl groups in glycerides and being based on the total weight of C8 to C24 fatty acids;
SAFA refers to saturated fatty acids;
MUFA refers to mono-unsaturated fatty acids;
PUFA refers to poly-unsaturated fatty acids;
TRANS refers to trans fatty acids: unsaturated fatty acids having a double bond in a trans arrangement;
O, P, St, L and A refer to oleic, palmitic, stearic, linoleic and arachidic acids, respectively;
Triglyceride compositions: POSt, and other triglycerides were determined by GC (ISO 23275: 2006) , wherein each GC peak includes triglycerides having the same fatty acids in different positions e.g., POSt is in the same signal peak as PStO and StOP;
Diglyceride refers to the percentage of diglyceride or diacylglycerol (DAG) in the composition measured by straight phase HPLC;
Iodine value refers to the number of grams of iodine that could be added to 100g of oil and is measured according to AOCS Method Cd 1-25.
Example 2 –Production and recipe of dark chocolate products
Dark chocolate products were produced according to the recipes set out in Table 2.
Table 2: Recipes for dark chocolate products.
The dark chocolate products were prepared using the following procedure:
- Preheating the water bath of the ball mill to 50℃;
- Melting cocoa liquor, anhydrous milk fat, cocoa butter, and Fat composition 1 separately;
- Mixing sugar, cocoa powder and whey powder evenly;
- Putting the prepared ingredients into the ball mill for grinding;
- After grinding for 1.5 hours, adding lecithin and vanillin and grinding for 0.5 hours;
- Discharging the material when the detection fineness was 20-25μm;
- In order to adjust the temperature, setting the melting temperature of the Pomati T5 temperature machine to 45℃, and setting the outlet temperature of the temperature adjustment to 28℃ (the actual outlet temperature was 28.3℃) ;
- Using the Sollich Tempermeter E5 tempering detector for detection, where the final value was 4.8;
- Pouring mold and cooling at 5℃ for 10-30 minutes; and
- Demolding and packaging .
The composition of the fat phase in the dark chocolate products is shown in Table 3.
Table 3 –Fat phase of the dark chocolate products.
Both dark chocolate products were evaluated in terms of organoleptic properties. Product 1 was found to have a desirable hardness, in particular by the first bite, and an outstanding balance of flavour impact between milk flavour and cocoa flavour. Comparative product 1 was found to be too hard, and milk flavour was too heavy, overpowering cocoa flavour.
Example 3 –Production and recipe of milk chocolate products
Milk chocolate products were produced according to the recipes set out in Table 4.
Table 4: Recipes for milk chocolate products.
The milk chocolate products were prepared using the following procedure:
- Preheating the water bath of the ball mill to 50℃;
- Melting cocoa liquor, anhydrous milk fat, cocoa butter, and Fat composition 1 separately;
- Mixing sugar, skimmed milk powder and lactose evenly;
- Putting the prepared ingredients into the ball mill for grinding;
- After grinding for 1.5 hours, adding lecithin and vanillin and grinding for 0.5 hours;
- Discharging the material when the detection fineness was 20-25μm;
- In order to adjust the temperature, setting the melting temperature of the Pomati T5 temperature machine to 50℃, and setting the outlet temperature of the temperature adjustment to 26.5℃ (the actual outlet temperature was 27℃) ;
- Using the Sollich Tempermeter E5 tempering detector for detection, where the final value was 3.5;
- Pouring mold and cooling at 5℃ for 10-30 minutes; and
- Demolding and packaging.
The composition of the fat phase in the milk chocolate products is shown in Table 5.
Table 5 –Fat phase of the milk chocolate products.
During the chocolate processing, it was observed that Comparative product 2 and Comparative product 3 had very soft textures, and tempering and demolding couldn’t be carried out well. Product 2, Product 3, Product 4 and Product 5 all had desired textures and could be easily processed.
The produced milk chocolate products were evaluated in terms of organoleptic properties. Comparative product 4 was found to be unnacceptably hard. Product 2, Product 3, Product 4 and Product 5 all had acceptable hardness. Further, the taste of Products 2 to 4 was generally acceptable although the milk taste in these products was slightly not smooth enough. Product 5 had the most desirable balance of milk flavour and cocoa flavour.
Example 4 –Production and recipe of white chocolate products
White chocolate products were produced according to the recipes set out in Table 6.
Table 6: Recipes for white chocolate products.
The white chocolate products were prepared using the following procedure:
- Preheating the water bath of the ball mill to 50℃;
- Melting anhydrous milk fat, cocoa butter, and Fat composition 1 separately;
- Mixing sugar, full cream milk powder and whey powder evenly;
- Putting the prepared ingredients into the ball mill for grinding;
- After grinding for 1.5 hours, adding lecithin and vanillin and grinding for 0.5 hours;
- Discharging the material when the detection fineness was 20-25μm;
- In order to adjust the temperature, setting the melting temperature of the Pomati T5 temperature machine to 40℃, and setting the outlet temperature of the temperature adjustment to 25.8℃ (the actual outlet temperature was 25.7-25.9℃) ;
- Using the Sollich Tempermeter E5 tempering detector for detection, where the final value was 4.7;
- Pouring mold and cooling at 5℃ for 10-30 minutes; and
- Demolding and packaging .
The composition of the fat phase in the white chocolate products is shown in Table 7.
Table 7 –Fat phase of the white chocolate products.
During the chocolate processing, it was observed that Comparative product 5 and Comparative product 6 had very soft textures, and tempering and demolding couldn’t be carried out well. Product 6 had a desired texture and could be easily processed.
The produced white chocolate products were evaluated in terms of organoleptic properties. Comparative product 7 was found to be unacceptably hard. Product 6 had a desirable hardness and an excellent balance of milk flavour and cocoa flavour, providing a smooth flavour taste.
Claims (15)
- A chocolate or chocolate-like product comprising:- from 15%to 65%by weight of a sweetener; and- from 15%to 45%by weight of a fat phase comprising milk fat, cocoa butter and a fat composition; wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.5 and the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is at most 0.5;wherein the fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
- Chocolate or chocolate-like product according to Claim 1, comprising:- from 18%to 60%by weight of the sweetener, preferably from 19%to 55%by weight, more preferably from 20%to 50%by weight; and/or- from 20%to 45%by weight of the fat phase, preferably from 25%to 44%by weight, more preferably from 30%to 43%by weight.
- Chocolate or chocolate-like product according to Claim 1 or Claim 2, further comprising one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, skimmed milk powder, full cream milk powder, whey powder, vanillin, emulsifier, colorant and flavouring.
- Chocolate or chocolate-like product according to any of the preceding claims, wherein the weight ratio of the fat composition to milk fat in the fat phase is from 0.6 to 1.4, preferably from 0.6 to 1.2 and more preferably from 0.6 to 1.0.
- Chocolate or chocolate-like product according to any of the preceding claims, wherein the weight ratio of the sum of fat composition and milk fat to cocoa butter in the fat phase is from 0.1 to 0.5, preferably from 0.2 to 0.5 and more preferably from 0.3 to 0.5.
- Chocolate or chocolate-like product according to any of the preceding claims, wherein the weight ratio of the fat composition to cocoa butter in the fat phase is from 0.10 to 0.25, preferably from 0.14 to 0.23 and more preferably from 0.16 to 0.21.
- Chocolate or chocolate-like product according to any of the preceding claims, wherein the fat composition in the fat phase comprises:from 1%to 25%by weight of StOSt triglycerides, preferably from 3%to 20%by weight and more preferably from 5%to 15%by weight; and/orfrom 30%to 70%by weight of StOO triglycerides, preferably from 40%to 65%by weight and more preferably from 45%to 60%by weight; and/orat most 2%by weight of StStSt, preferably at most 1%by weight and more preferably from 0.1%to 0.5%by weight; and/orfrom 5%to 20%by weight of OOO triglycerides, preferably from 7%to 15%by weight and more preferably from 9%to 12%by weight;based on the total triglycerides present in the fat composition, wherein St is stearic acid and O is oleic acid.
- Chocolate or chocolate-like product according to any of the preceding claims, wherein the fat composition in the fat phase comprises:from 1%to 15%by weight of palmitic acid (C16: 0) , preferably from 2%to 10%by weight and more preferably from 3%to 8%by weight; and/orfrom 15%to 40%by weight of stearic acid (C18: 0) , preferably from 20%to 35%by weight and more preferably from 25%to 30%by weight; and/orfrom 40%to 70%by weight of oleic acid (C18: 1) , preferably from 45%to 65%by weight and more preferably from 50%to 60%by weight;said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- Chocolate or chocolate-like product according to any of the preceding claims, wherein the fat composition in the fat phase has an iodine value (IV) of at least 50, preferably from 55 to 90 and more preferably from 60 to 75; measured according to AOCS Method Cd 1-25.
- Chocolate or chocolate-like product according to any of the preceding claims, wherein the fat composition in the fat phase comprises:at most 50%by weight of saturated fatty acid (SAFA) , preferably from 20%to 45%by weight and more preferably from 30%to 40%by weight; and/orfrom 40%to 70%by weight of monounsaturated fatty acid (MUFA) , preferably from 45%to 65%by weight and more preferably from 50%to 60%by weight; and/orat most 15%by weight of polyunsaturated fatty acid (PUFA) , preferably from 3%to 12%by weight and more preferably from 5%to 10%by weight; said percentages of acid referring to acids bound as acyl groups in glycerides of the fat composition and being based on the total weight of C8 to C24 fatty acids.
- Chocolate or chocolate-like product according to any of the preceding claims, wherein the fat composition in the fat phase has:at most 30 solid fat content at 0℃, preferably at most 25 and more preferably from 15 to 25; and/orat most 10 solid fat content at 10℃, preferably at most 5 and more preferably from 2 to 5; and/orat most 5 solid fat content at 20℃, preferably at most 2 and more preferably from 0.1 to 1;measured on unstabilized fat according to ISO 8292-1: 2008.
- Chocolate or chocolate-like product according to any of the preceding claims, wherein the fat composition in the fat phase comprises from 4%to 20%by weight of diglycerides, preferably from 6%to 15%by weight and more preferably from 8%to 12%by weight.
- Chocolate or chocolate-like product according to any of the preceding claims, wherein the fat composition comprises a fat selected from a group consisting of shea butter olein, sal butter olein, mango kernel oil olein, kokum butter olein, mowrah fat olein and a mixture thereof and preferably wherein the fat composition comprises shea butter olein.
- A process for preparing a chocolate or chocolate-like product according to any of the preceding claims, comprising the steps of:- providing a fat composition comprises at most 30%by weight of StOSt triglycerides and from 30%to 70%by weight of StOO triglycerides; based on the total glycerides present in the fat composition, wherein St is stearic acid and O is oleic acid;- providing a sweetener, preferably sugar and one or more ingredients selected from cocoa powder, cocoa mass, cocoa liquor, cocoa butter, skimmed milk powder, full cream milk powder, milk fat, whey powder, vanillin, emulsifier, colorant and flavouring;- mixing all the provided ingredients and grinding;- tempering the mixture; and- molding to form the chocolate or chocolate-like product according to any of the preceding claims.
- Use of a chocolate or chocolate-like product according to Claims 1 to 13 in a food product, preferably in a confectionery product or a bakery product.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/CN2023/102289 WO2025000172A1 (en) | 2023-06-26 | 2023-06-26 | Chocolate or chocolate-like product |
| PCT/EP2024/067759 WO2025003107A1 (en) | 2023-06-26 | 2024-06-25 | Chocolate or chocolate-like product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/CN2023/102289 WO2025000172A1 (en) | 2023-06-26 | 2023-06-26 | Chocolate or chocolate-like product |
Publications (1)
| Publication Number | Publication Date |
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| WO2025000172A1 true WO2025000172A1 (en) | 2025-01-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| PCT/CN2023/102289 WO2025000172A1 (en) | 2023-06-26 | 2023-06-26 | Chocolate or chocolate-like product |
| PCT/EP2024/067759 WO2025003107A1 (en) | 2023-06-26 | 2024-06-25 | Chocolate or chocolate-like product |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2024/067759 WO2025003107A1 (en) | 2023-06-26 | 2024-06-25 | Chocolate or chocolate-like product |
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| Country | Link |
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| WO (2) | WO2025000172A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3012891A (en) * | 1958-06-11 | 1961-12-12 | Lever Brothers Ltd | Cocoa-butter substitute |
| EP0612478A1 (en) * | 1993-02-26 | 1994-08-31 | Unilever N.V. | Confectionery fat compositions |
| EP1040761A1 (en) | 1999-03-19 | 2000-10-04 | Loders Croklaan B.V. | Fat mixtures |
| EP1797766A1 (en) * | 2004-08-27 | 2007-06-20 | Fuji Oil Company, Ltd. | Oily food and process for producing the same |
| WO2014037007A1 (en) | 2012-09-07 | 2014-03-13 | Aarhuskarlshamn Ab | Chocolate comprising a transesterified shea olein fraction |
| WO2016032392A1 (en) * | 2014-08-29 | 2016-03-03 | Aak Ab | Edible fat composition |
| WO2019020714A1 (en) | 2017-07-26 | 2019-01-31 | Bunge Loders Croklaan B.V. | Non-hydrogenated fat composition, use and process |
| EP3587543A1 (en) * | 2017-02-23 | 2020-01-01 | Fuji Oil Holdings Inc. | Shea olein and method for preparing same |
| WO2021255198A1 (en) | 2020-06-19 | 2021-12-23 | Bunge Loders Croklaan B.V. | Process of preparing a fat composition |
-
2023
- 2023-06-26 WO PCT/CN2023/102289 patent/WO2025000172A1/en unknown
-
2024
- 2024-06-25 WO PCT/EP2024/067759 patent/WO2025003107A1/en unknown
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3012891A (en) * | 1958-06-11 | 1961-12-12 | Lever Brothers Ltd | Cocoa-butter substitute |
| EP0612478A1 (en) * | 1993-02-26 | 1994-08-31 | Unilever N.V. | Confectionery fat compositions |
| EP1040761A1 (en) | 1999-03-19 | 2000-10-04 | Loders Croklaan B.V. | Fat mixtures |
| EP1797766A1 (en) * | 2004-08-27 | 2007-06-20 | Fuji Oil Company, Ltd. | Oily food and process for producing the same |
| WO2014037007A1 (en) | 2012-09-07 | 2014-03-13 | Aarhuskarlshamn Ab | Chocolate comprising a transesterified shea olein fraction |
| WO2016032392A1 (en) * | 2014-08-29 | 2016-03-03 | Aak Ab | Edible fat composition |
| EP3587543A1 (en) * | 2017-02-23 | 2020-01-01 | Fuji Oil Holdings Inc. | Shea olein and method for preparing same |
| WO2019020714A1 (en) | 2017-07-26 | 2019-01-31 | Bunge Loders Croklaan B.V. | Non-hydrogenated fat composition, use and process |
| WO2021255198A1 (en) | 2020-06-19 | 2021-12-23 | Bunge Loders Croklaan B.V. | Process of preparing a fat composition |
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| JIN JUN ET AL: "Production of High-Melting Symmetrical Monounsaturated Triacylglycerol-Rich Fats from Mango Kernel Fat by Acetone Fractionation", JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, SPRINGER, DE, vol. 94, no. 2, 18 December 2016 (2016-12-18), pages 201 - 213, XP036150793, ISSN: 0003-021X, [retrieved on 20161218], DOI: 10.1007/S11746-016-2929-Z * |
| SALAS J J ET AL: "Production of stearate-rich butters by solvent fractionation of high stearic-high oleic sunflower oil", FOOD CHEMISTRY, ELSEVIER LTD, NL, vol. 124, no. 2, 15 January 2011 (2011-01-15), pages 450 - 458, XP027215061, ISSN: 0308-8146, [retrieved on 20100813] * |
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| WO2025003107A1 (en) | 2025-01-02 |
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