GB2168071A - Anti-bloom agent for chocolate - Google Patents

Anti-bloom agent for chocolate Download PDF

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Publication number
GB2168071A
GB2168071A GB08430645A GB8430645A GB2168071A GB 2168071 A GB2168071 A GB 2168071A GB 08430645 A GB08430645 A GB 08430645A GB 8430645 A GB8430645 A GB 8430645A GB 2168071 A GB2168071 A GB 2168071A
Authority
GB
United Kingdom
Prior art keywords
triglyceride
weight
composition
bloom
chocolate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
GB08430645A
Other versions
GB8430645D0 (en
Inventor
Gerrard Granville Jewell
David George Hopewell
Michael Henry Jee
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mondelez UK Holdings and Services Ltd
Original Assignee
Cadbury Schweppes Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cadbury Schweppes Ltd filed Critical Cadbury Schweppes Ltd
Priority to GB08430645A priority Critical patent/GB2168071A/en
Publication of GB8430645D0 publication Critical patent/GB8430645D0/en
Publication of GB2168071A publication Critical patent/GB2168071A/en
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • 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
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

An anti-bloom agent for chocolate which will delay the formation of fat-bloom without imparting a waxy texture or feeling to the chocolate and which will maintain the desirable "snap" obtained when breaking the chocolate, comprising a triglyceride composition containing at least one saturated triglyceride having 50 to 52 carbon atoms in the fatty acid portion of the triglyceride in amount of from 30 to 100% by weight of said triglyceride composition.

Description

SPECIFICATION Anti-bloom agent for chocolate The following invention relates to an anti-bloom agent for chocolate.
"Bloom" or "fat-bloom" is a phenomenon encountered in chocolate, particularly dark chocolate which contains no milk fat.
Fat-bloom in chocolate results initially in a loss of gloss, followed by a greyish appearance and finally by the appearance of a white powdery substance on the surface of the chocolate. Although these changes are not harmful to the consumer, the product is less acceptable, and, in its worst form, results in the consumer thinking the chocolate is covered by mould. The appearance of bloom is a consequence of the transition of the cocoa butter in the chocolate to a different crystalline form, and as has already been stated is harmless.
Milk fat is well known to inhibit bloom. Many manufacturers add it to their dark chocolate for this purpose, and milk chocolate, which already contains milk fat, rarely suffers from the problem. Unfortunately the addition of significant quantities of milk fat softens the chocolate and reduces the desirable "snap" obtained when breaking it. It has been proposed to use esters of polyhydroxy compounds other than glycerol, such as Span/Tween mixtures. US Patent No. 2979407 suggests an interesterified mixture of triglycerides containing mainly lauric, myristic and palmitic acids. US Patent No 3491677 suggests a mixture of natural interesterified triglycerides and Dutch Patent No 7103013 suggests the use of monounsaturated triglycerides containing oleic acid as anti-bloom agents for dark chocolate.Hydrogenated milk fat (Cambell, L.B. et al, Journal of Dairy Science, 52, 976), and hardened lard (Bracco, U. Gordian (1976) 116) have also been claimed as inhibiting bloom. Easton et al Food Technology 6 (1) 21 (1952) found that bloom was delayed by large amounts of hydrogenated cocoa butter but that the chocolate did not melt normally and produced a waxy textural feeling in the mouth.
It is one object of the present invention to provide an anti-bloom agent for chocolate which will delay the formation of fat-bloom without imparting a waxy texture or feeling to the chocolate and which will maintain the desirable "snap" obtained when breaking the chocolate.
In accordance with a first aspect of the present invention there is provided an anti-bloom agent com prising a triglyceride composition containing at least one saturated triglyceride having 50 to 52 carbon atoms in the fatty acid portion of the triglyceride in amount of from 30 to 100% by weight of said triglyc eride composition.
Preferably the triglyceride composition comprises a hydrogenated vegetable oil, such as hydrogenated ground nut oil or hydrogenated palm nut oil. Typically, the vegetable oil is fully hydrogenated and has an iodine value of not more than about 0.5.
Other suitable sources of the triglycerides are:fully hydrogenated cocoa butter fully hydrogenated palm oil fractionated milk fat fully hydrogenated phulwara butter fully hydrogenated cottonseed oils fully hydrogenated illipe butter fully hydrogenated brazil nut oil fully hydrogenated rice oil fully hydrogenated corn oil In a particularly preferred embodiment of the present invention, said at least one saturated triglyceride containing 50 to 52 carbon atoms in the fatty acid portion of the triglyceride is selected from 1, 2-dipalmityl-3-stearyl glycerol (PPS), 1, 3-dipalmityl-2-stearyl glycerol (PSP), 1, 2-distearyl-3-palmityl glycerol (SSP), 1, 3-distearyl-2-palmityl glycerol (SPS).
Preferably also, the level of oleic and other unsaturated acids, when present, is below about 3% by weight of the anti-bloom agent. It has been found that such acids can deleteriously affect the action of anti-bloom agent.
In a second aspect of the present invention there is provided a method of delaying the formation of fat bloom on chocolate by incorporating into the chocolate composition an anti-bloom agent comprising a triglyceride composition containing at least one triglyceride having 50 to 52 carbon atoms in the fatty acid portion of the triglyceride in an amount of from 30 to 100% by weight of said triglyceride composi tion, said anti-bloom agent being present in the chocolate composition in an amount of up to 3% by weight of the total chocolate composition.
Preferably the amount of anti-bloom agent incorporated into the chocolate is from 0.4 to 1.25% by weight of the total chocolate composition.
In a third aspect of the present invention there is provided a cocoa butter composition comprising co coa butter and at least one anti-bloom agent comprising a triglyceride composition containing at least one saturated triglyceride having 50 to 52 carbon atoms in the fatty acid portion of the triglyceride in an amount of from 30 to 100% by weight of said triglyceride composition.
If the cocoa butter provided by this aspect of the present invention is the only source of cocoa butter in a chocolate mixture, it is preferred by the total amount of anti-bloom agent in the cocoa butter is not more than about 10% by weight (preferably from 0.5 to 3% by weight) of the cocoa butter composition.
However, if the cocoa butter according to this aspect of the present invention is to be mixed with cocoa butter which does not contain an anti-bloom agent, it is preferred that the total amount of anti-bloom agent present in the cocoa butter according to this aspect of the present invention is such that when mixed with the cocoa butter which contains no anti-bloom agent, the final composition will have a total anti-bloom agent content of not more than about 10% by weight, preferably from about 0.5 to 3% by weight.
In a fourth aspect of the present invention there is provided a chocolate composition containing at least one anti-bloom agent in an amount of not more than about 1.25% by weight of the total chocolate composition, said anti-bloom agent comprising a triglyceride composition containing at least one saturated triglyceride having 50 or 52 carbon atoms in the fatty acid portion of the triglyceride in an amount of from 30 to 100% by weight of said triglyceride composition.
Where a dark chocolate containing an anti-bloom agent according to the present invention is to be manufactured, the proportions of the ingredients will preferably be as follows: 12 - 25%, preferably 14%, by weight of non-fat cocoa solids.
18 - 40%, preferably 30%, by weight of cocoa butter or cocoa butter and cocoa bumer substitute.
40 - 70%, preferably 55%, by weight of sugar.
0 - 1.5%, preferably 0.6%, by weight of emulsifying agent (e.g. lecithin) and/or flavouring.
0 - 2% preferably 0.4% by weight of water.
0.4 - 1.25 preferably 1% by weight of an anti-bloom agent according to the first aspect of the present invention.
An example of the present invention will now be described.
Three samples of chocolate (A-C) were prepared.
Sample A contained an anti-bloom agent according to the present invention in the form of fully hardened ground nut oil having an iodine value of 0.5 incorporated into the cocoa butter in an amount of 3% of the total weight of cocoa butter.
Sample B contained no anti-bloom agent.
Sample C contained a conventional anti-bloom agent comprising a blend of sorbitan monostearate (Span 60) and polyoxyethylene (20) sorbitan monostearate (Tween 60) in an amount of 3% by weight of the total cocoa butter content.
Samples A, B and C were stored in a cabinet under cyclic temperature conditions of 3 hours at 16"C and 3 hours at 30"C i.e. one cycle was 6 hours long. The Table below shows the number of cycles until bloom was observed on each sample.
Sample: Cycles A 140 B 28 C 56 As can be seem from the results above the anti-bloom agent according to the present invention produces a significant increase in the delay in the formation of bloom on chocolate compared with a conventional anti-bloom additive.
The present invention is applicable to all chocolates, for example block chocolate, shell chocolate and to chocolate used for coatings or coverings.

Claims (13)

1. An anti-bloom agent comprising a triglyceride composition containing at least one saturated triglyceride having 50 to 52 carbon atoms in the fatty acid portion of the triglyceride in amount of from 30 to 100% by weight of said triglyceride composition.
2. An anti-bloom agent as claimed in claim 1, wherein the triglyceride composition comprises a hydrogenated vegetable oil.
3. An anti-bloom agent as claimed in claim 2, wherein the vegetable oil is fully hydrogenated and has an iodine value of not more than about 0.5.
4. An anti-bloom agent as claimed in claim 1, wherein the source of the triglycerides is at least one selected from the group consisting of fully hydrogenated cocoa butter, fully hydrogenated palm oil, fractionated milk fat, fully hydrogenated phulwara butter, fully hydrogenated cottonseed oils, fully hydrogenated illipe butter, fully hydrogenated brazil nut oil, fully hydrogenated rice oil, fully hydrogenated corn oil, or fully hydroqenated qround nut oil.
5. An anti-bloom agent as claimed in claim 1, wherein, said at least one saturated triglyceride con taining 50 or 52 carbon atoms in the fatty acid portion of the triglyceride is selected from the group consisting of 1, 2-dipalmityl-3-stearyl glycerol (PPS), 1, 3-dipalmityl-2-stearyl glycerol (PSP), 1, 2-distearyl-3-palmityl glycerol (SSP), 1, 3-distearyl-2-palmityl glycerol (SPS).
6. An anti-bloom agent as claimed in claim 1, wherein the level of oleic and other unsaturated acids, is below about 3% by weight of the anti-bloom agent
7. A method of delaying the formation of fat-bloom on chocolate by incorporating into the chocolate composition an anti-bloom agent comprising a triglyceride composition containing at least one triglyceride having 50 or 52 carbon atoms in the fatty acid portion of the triglyceride in an amount of from 30 to 100% by weight of said triglyceride composition, said anti-bloom agent being present in the chocolate composition in an amount of up to 3% by weight of the total chocolate composition.
8. A method as claimed in claim 7, wherein the amount of anti- bloom agent incorporated into the chocolate is from 0.4 to 1.25% by weight of the total chocolate composition.
9. A cocoa butter composition comprising cocoa butter and at least one anti-bloom agent comprising a triglyceride composition containing at least one saturated triglyceride having 50 or 52 carbon atoms in the fatty acid portion of the triglyceride in an amount of from 30 to 100% by weight of said triglyceride composition.
10. A cocoa butter composition as claimed in claim 9, wherein the total amount of anti-bloom agent in the cocoa butter is not more than about 10% by weight of the cocoa butter composition.
11. A cocoa butter composition as claimed in claim 10, wherein the total amount of anti-bloom agent is 0.5-3% by weight of the cocoa butter composition.
12. A chocolate composition containing at least one anti- bloom agent in an amount of not more than about 1.25% by weight of the total chocolate composition, said anti-bloom agent comprising a triglyceride composition containing at least one saturated triglyceride having 50 or 52 carbon atoms in the fatty acid portion of the triglyceride in an amount of from 30 to 100% by weight of said triglyceride composition.
13. A chocolate composition as claimed in claim 12 comprising in wt. %: 12 - 25%, preferably 14%, by weight of non-fat cocoa solids.
18 - 40%, preferably 30%, by weight of cocoa butter or cocoa butter and cocoa butter substitute.
40 - 70%, preferably 55%, by weight of sugar.
0 - 1.5%, preferably 0.6%, by weight of emulsifying agent (e.g. lecithin) and/or flavouring.
0 - 2%, preferably 0.4% by weight of water.
0.4 - 1.25 preferably 1% by weight of an anti-bloom agent according to the first aspect of the present invention.
GB08430645A 1984-12-05 1984-12-05 Anti-bloom agent for chocolate Withdrawn GB2168071A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB08430645A GB2168071A (en) 1984-12-05 1984-12-05 Anti-bloom agent for chocolate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB08430645A GB2168071A (en) 1984-12-05 1984-12-05 Anti-bloom agent for chocolate

Publications (2)

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GB8430645D0 GB8430645D0 (en) 1985-01-16
GB2168071A true GB2168071A (en) 1986-06-11

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4923708A (en) * 1988-12-30 1990-05-08 Nabisco Brands, Inc. Method and composition for inhibiting fat bloom in fat based compositions and hard butter
US5023102A (en) * 1988-12-30 1991-06-11 Nabisco Brands, Inc. Method and composition for inhibiting fat bloom in fat based compositions and hard butter
US5324533A (en) * 1991-07-03 1994-06-28 Van Den Bergh Foods Co., Division Of Conopco Inc. Chocolate compositions
US5385744A (en) * 1991-07-03 1995-01-31 Van Den Bergh Foods Co., Division Of Conopco Inc. Chocolate-encapsulated fillings
US5476676A (en) * 1992-03-11 1995-12-19 Loders Croklaan B.V. Chocolate compositions based on hardstock fat additives
WO2013151423A1 (en) * 2012-04-03 2013-10-10 Friesland Brands B.V. Chocolate with milk fat fractions
WO2013151424A1 (en) * 2012-04-03 2013-10-10 Friesland Brands B.V. Chocolate with milk fat fractions
US8940354B2 (en) 2009-06-12 2015-01-27 Mars, Incorporated Polymer gelation of oils
US11582983B2 (en) 2012-09-28 2023-02-21 Mars, Incorporated Heat resistant chocolate
US11896018B2 (en) 2010-11-15 2024-02-13 Mars, Incorporated Dough products comprising ethylcellulose and exhibiting reduced oil migration

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1107206A (en) * 1964-12-28 1968-03-27 Nat Biscuit Co Hard butter and chocolate coating composition containing same
GB1111324A (en) * 1966-12-30 1968-04-24 Aarhus Oliefabrik As Process for the preparation of a fat for use as cocoa butter substitute and a fat composition containing the fat
GB1382573A (en) * 1971-01-06 1975-02-05 Unilever Ltd Confectioners butter
GB2023636A (en) * 1978-05-31 1980-01-03 Lesieur Cotelle Process for the production of edible fractions from natural fatty substances and the fractions produced in this way
GB2028862A (en) * 1978-08-30 1980-03-12 Asahi Denka Kogyo Kk Cacao butter substitute
GB1564363A (en) * 1975-12-09 1980-04-10 Dynamit Nobel Ag Method of accelerating fat solidification

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1107206A (en) * 1964-12-28 1968-03-27 Nat Biscuit Co Hard butter and chocolate coating composition containing same
GB1111324A (en) * 1966-12-30 1968-04-24 Aarhus Oliefabrik As Process for the preparation of a fat for use as cocoa butter substitute and a fat composition containing the fat
GB1382573A (en) * 1971-01-06 1975-02-05 Unilever Ltd Confectioners butter
GB1564363A (en) * 1975-12-09 1980-04-10 Dynamit Nobel Ag Method of accelerating fat solidification
GB2023636A (en) * 1978-05-31 1980-01-03 Lesieur Cotelle Process for the production of edible fractions from natural fatty substances and the fractions produced in this way
GB2028862A (en) * 1978-08-30 1980-03-12 Asahi Denka Kogyo Kk Cacao butter substitute

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4923708A (en) * 1988-12-30 1990-05-08 Nabisco Brands, Inc. Method and composition for inhibiting fat bloom in fat based compositions and hard butter
US5023102A (en) * 1988-12-30 1991-06-11 Nabisco Brands, Inc. Method and composition for inhibiting fat bloom in fat based compositions and hard butter
WO1991014376A1 (en) * 1990-03-23 1991-10-03 Nabisco, Inc. Method and composition for inhibiting fat bloom in fat based compositions and hard butter
US5324533A (en) * 1991-07-03 1994-06-28 Van Den Bergh Foods Co., Division Of Conopco Inc. Chocolate compositions
US5385744A (en) * 1991-07-03 1995-01-31 Van Den Bergh Foods Co., Division Of Conopco Inc. Chocolate-encapsulated fillings
US5476676A (en) * 1992-03-11 1995-12-19 Loders Croklaan B.V. Chocolate compositions based on hardstock fat additives
US8940354B2 (en) 2009-06-12 2015-01-27 Mars, Incorporated Polymer gelation of oils
US11241021B2 (en) 2009-06-12 2022-02-08 Mars, Incorporated Chocolate compositions containing ethylcellulose
US11896018B2 (en) 2010-11-15 2024-02-13 Mars, Incorporated Dough products comprising ethylcellulose and exhibiting reduced oil migration
WO2013151423A1 (en) * 2012-04-03 2013-10-10 Friesland Brands B.V. Chocolate with milk fat fractions
WO2013151424A1 (en) * 2012-04-03 2013-10-10 Friesland Brands B.V. Chocolate with milk fat fractions
US11582983B2 (en) 2012-09-28 2023-02-21 Mars, Incorporated Heat resistant chocolate

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Publication number Publication date
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