DK174644B1 - Additive for improving flow properties of chocolate - Google Patents
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- DK174644B1 DK174644B1 DK39097A DK39097A DK174644B1 DK 174644 B1 DK174644 B1 DK 174644B1 DK 39097 A DK39097 A DK 39097A DK 39097 A DK39097 A DK 39097A DK 174644 B1 DK174644 B1 DK 174644B1
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- DK
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- chocolate
- oil
- citric acid
- viscosity
- monoglyceride
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 61
- 239000000654 additive Substances 0.000 title description 5
- 230000000996 additive effect Effects 0.000 title description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 63
- -1 citric acid ester Chemical class 0.000 claims abstract description 17
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229910052740 iodine Inorganic materials 0.000 claims abstract description 12
- 239000011630 iodine Substances 0.000 claims abstract description 12
- 239000002253 acid Substances 0.000 claims abstract description 8
- 238000007127 saponification reaction Methods 0.000 claims abstract description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 7
- 229930195729 fatty acid Natural products 0.000 claims abstract description 7
- 239000000194 fatty acid Substances 0.000 claims abstract description 7
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 7
- 244000299461 Theobroma cacao Species 0.000 claims description 62
- 239000003925 fat Substances 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 15
- 235000019482 Palm oil Nutrition 0.000 claims description 6
- 239000002540 palm oil Substances 0.000 claims description 6
- 235000019485 Safflower oil Nutrition 0.000 claims description 5
- 235000019486 Sunflower oil Nutrition 0.000 claims description 5
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 5
- 235000005713 safflower oil Nutrition 0.000 claims description 5
- 239000003813 safflower oil Substances 0.000 claims description 5
- 239000002600 sunflower oil Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 abstract description 11
- 239000000463 material Substances 0.000 abstract 2
- 239000000787 lecithin Substances 0.000 description 16
- 235000010445 lecithin Nutrition 0.000 description 16
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 15
- 235000019197 fats Nutrition 0.000 description 15
- 229940067606 lecithin Drugs 0.000 description 15
- 239000004033 plastic Substances 0.000 description 15
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 12
- 239000011248 coating agent Substances 0.000 description 10
- 238000000576 coating method Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 239000008347 soybean phospholipid Substances 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000019879 cocoa butter substitute Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 229940110456 cocoa butter Drugs 0.000 description 3
- 235000019868 cocoa butter Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000010496 thistle oil Substances 0.000 description 3
- 239000001793 Citric acid esters of mono and diglycerides of fatty acids Substances 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000019877 cocoa butter equivalent Nutrition 0.000 description 2
- 235000019878 cocoa butter replacer Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 229920000223 polyglycerol Polymers 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- 235000012773 waffles Nutrition 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
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- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 235000014651 chocolate spreads Nutrition 0.000 description 1
- 235000019212 citric acid esters of monoglycerides of fatty acid Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- 235000014510 cooky Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
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- 235000021588 free fatty acids Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- WPFVBOQKRVRMJB-UHFFFAOYSA-N hydroxycitronellal Chemical class O=CCC(C)CCCC(C)(C)O WPFVBOQKRVRMJB-UHFFFAOYSA-N 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000006194 liquid suspension Substances 0.000 description 1
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
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- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
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- 229920006395 saturated elastomer Polymers 0.000 description 1
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- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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Abstract
Description
DK 174644 B1 5DK 174644 B1 5
FREMGANGSMÅDE TIL OPNÅELSE AF FORBEDREDE FLYDEEGENSKABER AF EN CHOKOLADEMASSEPROCEDURE FOR OBTAINING IMPROVED FLOW PROPERTIES OF A CHOCOLATE DEMASS
Den foreliggende opfindelse angår en fremgangsmåde til opnåelse af forbedrede flydeegenskaber af en chokolademasse.The present invention relates to a method for obtaining improved flow properties of a chocolate mass.
Chokolade er en blanding af kakaomasse, kakaosmør og sukker som de væsentligste 10 bestanddele. Afhængig af mængden af fedtstof samt mængden af sukker fremstilles forskellige typer af chokolade. Den såkaldte bitre chokolade tilsættes kun op til 40% sukker, medens andre typer af chokolade indeholder op til 60% sukker. I mælkechokolade er der tilsat mælkepulver. Ved udtrykket ’’chokolade”, som anvendt heri, forstås også produkter bestående af kakaopulver, kakaosmør og 15 sukker som hovedbestanddele og hvori endvidere kakaosmørret kan være helt eller delvist erstattet med de såkaldte CBS (’’cacao butter substitute”), CBE (’’cacao butter equivalent”) eller CBR (’’cacao butter replacer”) fedtstoffer.Chocolate is a mixture of cocoa mass, cocoa butter and sugar as the main 10 ingredients. Different types of chocolate are prepared depending on the amount of fat and the amount of sugar. The so-called bitter chocolate is only added up to 40% sugar, while other types of chocolate contain up to 60% sugar. In milk chocolate, milk powder is added. The term "chocolate", as used herein, also means products consisting of cocoa powder, cocoa butter and 15 sugars as the main constituents and in which the cocoa butter may be wholly or partially replaced by the so-called CBS ("cocoa butter substitute"), CBE (" 'cocoa butter equivalent') or CBR ('' cocoa butter replacer '') fats.
Ved fremstillingen af chokolade blandes de forskellige ingredienser og en del af 20 fedtstoffet og ved valsning af blandingen fås en pulveragtig masse, som gennemgår en såkaldt konchering. Koncheringen er en mekanisk bearbejdning af chokolademassen ved 50-80°C under luftens adgang, hvorunder chokoladen bibringes dens fysiske (rheologiske) egenskaber og karakteristiske aroma. Under koncheringen tilsættes den resterende mængde fedt. Fysisk bliver den noget 25 smuldrede masse omdannet til en flydende suspension med faste afrundede sukkerpartikler, som giver chokoladen en glat fornemmelse i munden.In the manufacture of chocolate, the various ingredients and part of the fat are mixed and by rolling the mixture a powdery mass is obtained, which undergoes a so-called conching. The concoction is a mechanical processing of the chocolate mass at 50-80 ° C during the air entry, under which the chocolate is imparted to its physical (rheological) properties and characteristic aroma. During the munching, the remaining amount of fat is added. Physically, the somewhat crumbly mass is converted into a liquid suspension with solid rounded sugar particles which gives the chocolate a smooth taste in the mouth.
Viskositeten af chokolademassen under koncheringen er af afgørende betydning for et optimalt produkt, ligesom slutviskositeten af den smeltede chokolademasse er 30 væsentlig for produktets efterfølgende anvendelse, for eksempel som overtrækschokolade til flødeboller, is og andre slikvarer, formede (støbte) chokoladeprodukter eller til dekoration eller overtrækning af vafler, kiks, kager og lignende.The viscosity of the chocolate mass during concoction is essential for an optimal product, as is the final viscosity of the molten chocolate mass essential for the product's subsequent use, for example as cream chocolate cream, ice cream and other confectionery, shaped (molded) chocolate products or for decoration or coating. of waffles, biscuits, cakes and the like.
35 Til regulering af viskositeten anvender chokoladeindustrien traditionelt lecithin i form af sojalecithin i en mængde på op til ca. 0,5%. Lecithins viskositetsregulerende egenskaber er imidlertid specielle, idet viskositeten, udtrykt ved flydegrænsen eller ’’yield value”, har et minimum ved doseringer i området 0,3-0,6%, afhængig af chokoladens sammensætning, hvorefter ’’yield value” vokser 2 DK 174644 B1 med doseringen, hvorimod den plastiske viskositet aftager med stigende dosering, jf. WO-88/08253.35 To control the viscosity, the chocolate industry traditionally uses lecithin in the form of soy lecithin in an amount of up to approx. 0.5%. However, Lecithin's viscosity-regulating properties are special, since the viscosity, expressed at the flow limit or 'yield value', has a minimum at doses in the range 0.3-0.6%, depending on the composition of the chocolate, after which 'yield value' grows 2 DK 174644 B1 with the dosage, whereas the plastic viscosity decreases with increasing dosage, cf. WO-88/08253.
Lecithin anvendes derfor næsten udelukkende - især i chokolade med lavt 5 fedtindhold - i kombination med andre viskositetsregulerende midler.Therefore, lecithin is used almost exclusively - especially in low fat chocolate - in combination with other viscosity regulators.
GB-723,244 beskriver et viskositetsregulerende middel, som er en partiel polyglycerolester af polyricinolsyre, også kendt som polyglycerolpolyficinoleat eller PGPR. Det fremgår af et eksempel, at PGPR er omtrent dobbelt så effektiv 10 som lecithin til at sænke viskositeten af en flydende overtrækschokolade med 45% fedt.GB-723,244 discloses a viscosity regulating agent which is a partial polyglycerol ester of polyricinolic acid, also known as polyglycerol polyficin oleate or PGPR. It appears from one example that PGPR is about twice as effective as lecithin in lowering the viscosity of a liquid coating chocolate with 45% fat.
DE-3,210.356 omhandler viskositetsregulerende midler bestående af sojalecithin i kombination med sojalecilhinhydrolysater. Det fremgår af patentskriftet, at i et 15 chokoladeprodukt med 32% fedt opnås en større reduktion af viskositeten, udtrykt ved flydegrænsen eller ’’yield value”, med 0,25% sojalecithin + 0,25% sojalecithinhydrolysat end med 0,25% sojalecithin alene og tilnærmelsesvis den samme reduktion i viskositet som med 0,25% sojalecithin + 0,25% PGPR.DE-3,210,356 discloses viscosity regulating agents consisting of soya lecithin in combination with soya lecilhin hydrolysates. The patent states that in a chocolate product with 32% fat, a greater reduction in viscosity, expressed at the flow limit or 'yield value', is obtained with 0.25% soya lecithin + 0.25% soya lecithin hydrolyzate than with 0.25% soya lecithin alone and approximately the same reduction in viscosity as with 0.25% soy lecithin + 0.25% PGPR.
20 Det fremgår således af GB-723,244 og DE-3,210,356, at den viskositetsreducerende effekt af PGPR i chokolade er større end lecithins, hvad angår ’’yield value”. Med hensyn til den plastiske viskositet er virkningen af PGPR i chokolade derimod meget anderledes end virkningen af lecithin, idet chokolade med tilsætning af PGPR udviser konstant viskositet uafhængig af forskydningshastigheden i 25 modsætning til chokolade med lecithin, hvor de plastiske viskositet er faldende og mindre end viskositeten af chokolade med en tilsvarende mængde PGPR, jf. WO-88/08253.Thus, GB-723,244 and DE-3,210,356 show that the viscosity-reducing effect of PGPR in chocolate is greater than lecithins in terms of yield value. In contrast to the plastic viscosity, the effect of PGPR in chocolate, on the other hand, is very different from that of lecithin in that chocolate with the addition of PGPR exhibits constant viscosity independent of the shear rate as opposed to chocolate with lecithin, where the plastic viscosity is decreasing and less than the viscosity. of chocolate with a similar amount of PGPR, cf. WO-88/08253.
Flydeegenskaberne for en smeltet chokolademasse er vigtige, især hvor formålet er 30 at anvende massen til overtrækning, fordi flydeegenskaberne er bestemmende for udseendet af det overtrukne produkt og mængden af chokolade som indgår i overtrækket, men også for støbningen af chokoladelegemer og for at undgå eller minimere indeslutning af luftbobler i støbte produkter.The flow properties of a melted chocolate mass are important, especially where the purpose is to use the pulp for coating, because the flow properties determine the appearance of the coated product and the amount of chocolate contained in the coating, but also for the casting of chocolate bodies and to avoid or minimize it. containment of air bubbles in molded products.
35 En chokolademasses flydeegenskaber karakteriseres ved flydegrænsen (’’yield value”), som er relateret til den kraft, der skal til for at starte flydning af chokoladen, og den plastiske viskositet, som tilnærmelsesvis svarer til det arbejde, der kræves for at holde chokoladen flydende. Flydeegenskaberne for en smeltet 3 DK 174644 B1 chokolademasse er imidlertid ikke ideale på grund af vekselvirkning mellem faste og flydende komponenter i massen.35 The flow properties of a chocolate mass are characterized by the yield value, which is related to the force required to start the flow of the chocolate and the plastic viscosity which corresponds approximately to the work required to hold the chocolate. liquid. However, the flow properties of a molten chocolate mass are not ideal due to the interaction of solid and liquid components in the mass.
Chokolade er pseudoplastisk, hvilket vil sige, at den tilsyneladende viskositet 5 aftager, når den påtrykte forskydningshastighed øges. Chokolade har også en positiv flydegrænse, hvilket betyder, at en vis energi er påkrævet for at starte flydning.Chocolate is pseudoplastic, which means that the apparent viscosity 5 decreases as the applied shear rate increases. Chocolate also has a positive flow limit, which means that some energy is required to start flowing.
Fra chokoladeindustriens side er der et udtalt ønske om at finde additiver, der kan erstatte sojalecithin, hvilket er er foranlediget af forbrugernes modvilje mod lecithin 10 fra genmodificeret soja.From the chocolate industry, there is a strong desire to find additives that can replace soy lecithin, prompted by consumer reluctance to lecithin 10 from genetically modified soy.
En sådan erstatning for sojalecithin har overraskende vist sig at være en særlig type af citronsyreestere af monoglycerider af spisefedtsyrer med hvilke chokoladen kan bibringes flydeegenskaber, der opfylder de praktiske krav til en lang række 15 anvendelser af chokoladen, især til overtrækning og dekorering af slikvarer, vafler, kiks og kager. Med passende valg af citronsyreester ifølge opfindelsen er det således muligt med et enkelt additiv at tilvejebringe en viskositetsregulering af en chokolademasse, som tilgodeser de praktiske krav, og som ikke kan tilvejebringes med lecithin eller PGPR alene. I modsætning til lecithin og PGPR kan man med 20 citronsyreesteme variere begge viskositetsparametre i begge retninger med kun et produkt.Such a substitute for soy lecithin has surprisingly been found to be a particular type of citric acid esters of monoglycerides of edible fatty acids with which the chocolate can be given flow properties that meet the practical requirements of a wide variety of chocolate applications, especially for coating and decorating sweets, waffles , biscuits and cookies. Thus, with the appropriate choice of citric acid ester of the invention, it is possible to provide with a single additive a viscosity control of a chocolate mass which meets the practical requirements and which cannot be provided with lecithin or PGPR alone. Unlike lecithin and PGPR, with 20 citric acid esters, both viscosity parameters can be varied in both directions with only one product.
I overensstemmelse hermed angår den foreliggende opfindelse en fremgangsmåde til opnåelse af forbedrede flydeegenskaber af en chokolademasse ved hvilken der 25 under koncheringen af massen tilsættes en citronsyreester af et monoglycerid af spisefedtsyrer, hvilket monoglycerid har et jodtal som er mindst 45 og er afledt af et naturligt fedtstof eller en olie eller blandinger heraf.Accordingly, the present invention relates to a process for obtaining improved flow properties of a chocolate mass in which, during the mass of the mass, a citric acid ester of a monoglyceride of fatty acids is added, said monoglyceride having an iodine number of at least 45 and derived from a natural fat. or an oil or mixtures thereof.
Citronsyreestere af mono- og diglycerider af spisefedtsyrer har en udbredt 30 anvendelse inden for fødevareindustrien, hvor de bruges som emulgatorer og stabilisatorer i for eksempel margarine, lavfedt smøreprodukter, mayonnaise, dressinger, saucer og som mel- og dej forbedringsmidler i bagte produkter. Brugen af citronsyreestere af monoglycerider af spisefedtsyrer som viskositetesregulerende middel i chokolade er imidlertid ikke beskrevet tidligere.Citric acid esters of mono- and diglycerides of fatty acids have a widespread use in the food industry, where they are used as emulsifiers and stabilizers in, for example, margarine, low-fat lubricants, mayonnaise, dressings, sauces and as flour and dough enhancers in baked products. However, the use of citric acid esters of monoglycerides of fatty acids as viscosity regulators in chocolate has not been described previously.
35 Sådanne citronsyreestere kan fremstilles ved reaktion mellem citronsyre og mono-og diglycerider af spisefedtsyrer. Forholdet mellem reaktanterne, reaktionstemperaturen og reaktionstiden er bestemmende for graden af esterificering.Such citric esters can be prepared by reaction of citric acid with mono- and diglycerides of fatty acids. The ratio of the reactants, reaction temperature and reaction time determines the degree of esterification.
4 DK 174644 B14 DK 174644 B1
Citronsyreestere som kan bruges i metoden ifølge den foreliggende opfindelse er som nævnt estere af et monoglycerid afledt fra et naturligt fedtstof eller en olie og med et jodtal, som er mindst 45. Estere med lavere jodtal end 45 vil formentlig 5 stadig have en viskositetsregulerende virkning i chokolade, men de vil i praksis af håndteringsmæssige grunde være meget lidt anvendelige, idet de er vanskeligt bl andbare/opløsel ige i chokolade.Citric acid esters which can be used in the method of the present invention are, as mentioned, esters of a monoglyceride derived from a natural fat or oil and having an iodine number of at least 45. Esters having a lower iodine number than 45 will probably still have a viscosity regulating effect in chocolate, but for practical reasons they will be very little usable as they are difficult to blend / dissolve in chocolate.
De værdier, der er ønskelige for flydegrænser og plastisk viskositet afhænger af den 10 aktuelle anvendelsen, dvs. blandt andet chokoladens sammensætning, såsom fedtindholdet, og måden hvorpå den anvendes, fx om chokoladen skal anvendes til overtrækning af is, overtrækning af flødeboller eller dekoration og overtrækning af kager. Maskinellet, der benyttes til fremstillingen af det endelige produkt, har en ikke uvæsentlig betydning for flydegrænser og plastisk viskositet.The values desirable for flow limits and plastic viscosity depend on the current application, ie. among other things, the composition of the chocolate, such as the fat content, and the way in which it is used, for example whether the chocolate is to be used for coating ice cream, coating cream balls or decorating and coating cakes. The machine used in the manufacture of the final product has a not insignificant impact on flow limits and plastic viscosity.
1515
Mono- og diglycerider er velkendte forbindelser, som har en udbredt anvendelse som emulgatorer i fødevareindustrien. De fremstilles normalt ved transesterificering af triglycerider, såsom raffinerede naturlige olier og fedtstoffer, med glycerol. Monoglycerider, der er fremstillet ved transesterificering og efterfølgende er blevet 20 destilleret, har en meget høj renhed og indeholder normalt mere end 90% monoglycerid, fortrinsvis mere end 95% monoglycerid. Indholdet af frie fedtsyrer er typisk mindre end 1,5%.Mono- and diglycerides are well-known compounds which are widely used as emulsifiers in the food industry. They are usually prepared by transesterifying triglycerides, such as refined natural oils and fats, with glycerol. Monoglycerides produced by transesterification and subsequently distilled have a very high purity and usually contain more than 90% monoglyceride, preferably more than 95% monoglyceride. The free fatty acid content is typically less than 1.5%.
Som den esterificerede del af dtronsyreesteme kan således indgå destillerede 25 monoglycerider, der er fremstillet ud fra naturlige fedtstoffer (triglycerider) med jodtal større end 55 såsom majsolie, bomuldsfrøolie, olivenolie, palmeolie, saflorolie (tidselolie), sesamolie, sojaolie, solsikkeolie og blandinger heraf med jodtal større end 55.Thus, as the esterified portion of the dtronic acid esters may be included distilled 25 monoglycerides prepared from natural fats (triglycerides) of iodine greater than 55 such as corn oil, cottonseed oil, olive oil, palm oil, safflower oil (thistle oil), sesame oil, soybean oil, soya oil, with iodine numbers greater than 55.
30 Karakteristisk for de nævnte fedtstoffer er, at de esterificerende fedtsyrer er mættede og umættede fedtsyrer med fra 14 til 18 carbonatomer, i det væsentlige fedtsyrer med 16 til 18 carbonatomer, såsom palmitinsyre, stearinsyre, oliesyre, linolsyre og linolensyre.Characteristic of said fats is that the esterifying fatty acids are saturated and unsaturated fatty acids having from 14 to 18 carbon atoms, essentially fatty acids having 16 to 18 carbon atoms such as palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid.
35 Særligt foretrukket som den esterificerede del af dtronsyreesteme er monoglycerider fremstillet ud fra palmeolie, saflorolie (tidselolie), solsikkeolie og blandinger heraf.Particularly preferred as the esterified portion of the dtronic acid esters are monoglycerides prepared from palm oil, safflower oil (thistle oil), sunflower oil and mixtures thereof.
5 DK 174644 B15 DK 174644 B1
Anvendelige citronsyreestere af den ovennævnte type har vist sig at være estere med et forsæbningstal i området 260-325 og et syretal i området 30-58. Sådanne citronsyreestere er af konsistens halvfaste til flydende. Af håndteringsmæssige grunde og for at opnå en effektiv opblanding i chokolademassen er flydende eller 5 hældbare citronsyreestere med forsæbningstal i området 265-290 foretrukket.Useful citric acid esters of the above type have been found to be esters having a saponification number in the range 260-325 and an acid number in the range 30-58. Such citric esters are of consistency semi-solid to liquid. For handling reasons and to obtain an effective mixture in the chocolate mass, liquid or pourable citric acid esters with saponification in the range 265-290 are preferred.
Særlig foretrukket er citronsyreestere med forsæbningstal i området 266-283.Particularly preferred are citric acid esters with saponification in the range 266-283.
De ifølge opfindelsen anvendelige citronsyreestere kan fremstilles ved direkte omsætning af fedtsyremonoglycerid med citronsyre således at vægtforholdet 10 citronsyre: monoglycerid er fra 25:75 til 12:88. Reaktionen gennemføres inden for et temperaturområde på fra omkring 120 til omkring 150°C og ved reduceret tryk.The citric acid esters useful in the invention can be prepared by direct reaction of fatty acid monoglyceride with citric acid such that the weight ratio of 10 citric acid: monoglyceride is from 25:75 to 12:88. The reaction is carried out within a temperature range of from about 120 to about 150 ° C and at reduced pressure.
Det ved forestringen dannede vand fjernes hensigtsmæssigt ved afdestillation.The water formed at the esterification is conveniently removed by distillation.
Ved fremgangsmåden ifølge den foreliggende opfindelse tilsættes citronsyreesteren 15 under koncheringen. Afhængig af chokolademassens sammensætning kan citronsyreesteren tilsættes i starten af koncheringen eller den kan tilsættes ad flere gange under koncheringen. I særlige tilfælde, når det ikke er hensigtsmæssigt at sænke viskositeten af chokolademassen for meget under koncheringen, kan citronsyreesteren tilsættes allersidst, når koncheringen af chokoladen næsten er 20 afsluttet.In the process of the present invention, the citric acid ester 15 is added during the batching. Depending on the composition of the chocolate mass, the citric acid ester may be added at the beginning of the coating or it may be added several times during the coating. In special cases, when it is not appropriate to lower the viscosity of the chocolate mass during the crunching, the citric acid ester can be added at the very end when the crunching of the chocolate is almost completed.
Den til chokolademassen tilsatte mængde citronsyreester er kritisk idet overdosering kan resultere i at chokoladens viskositet reduceres uhensigtsmæssigt meget.The amount of citric acid ester added to the chocolate mass is critical as overdosage can result in the chocolate viscosity being greatly reduced.
2525
Ved fremgangsmåden ifølge den foreliggende opfindelse tilsættes citronsyreesteren til chokolademassen i en mængde på fra 0,2 ti! 0,7 vægt%, beregnet på chokolademassen.In the process of the present invention, the citric acid ester is added to the chocolate mass in an amount of from 0.2 µl. 0.7% by weight, calculated on the chocolate mass.
30 Fremgangsmåden ifølge den foreliggende opfindelse belyses nærmere ved de følgende eksempler.The process of the present invention is elucidated by the following examples.
35 EKSEMPEL 1:EXAMPLE 1:
En række citronsyreestere (Cl-C 15) blev afprøvet i en chokolade af mørk type med følgende sammensætning: 6 DK 174644 B1 1395 g (15,5%) kakaopulver 549 g (6,1 %) skummetmælkspulver 2727 g (30,3%) CBS fedt 5 4329 g (48,1%) sukkerA number of citric acid esters (C1-C15) were tested in a dark type chocolate of the following composition: cocoa powder 549 g (6.1%) skimmed milk powder 2727 g (30.3%) CBS fat 5,432 g (48.1%) sugar
Den anvendte CBS fedt (type CEBES 30-05 fra Århus Oliefabrik, Danmark) var et vegetabilsk, fuldstændig hydrogeneret laurinfedtstof med et jodtal på max. 1 og et slip smeltepunkt på 32-34°C. N-værdier (bestemt ved pulseret NMR) var: 10 20°C 96-98 25°C 87-93 30°C 40-48 35°C max. 5 15The CBS fat used (type CEBES 30-05 from Aarhus Oliefabrik, Denmark) was a vegetable, fully hydrogenated laurine fat with an iodine number of max. 1 and a slip melting point of 32-34 ° C. N values (determined by pulsed NMR) were: 10 20 ° C 96-98 25 ° C 87-93 30 ° C 40-48 35 ° C max. 5 15
Alle tørre ingredienser og ca. 2/3 af fedtmængden blev blandet og underkastet valsning en gang i en valse med tre ruller (Pascal Triple Roll Refiner).All dry ingredients and approx. 2/3 of the fat was mixed and subjected to rolling once in a three roll roller (Pascal Triple Roll Refiner).
Citronsyreester (0,5%) tilsattes og blandingen blev koncheret i en Hobart Mixer N50 med varmekappe i 20 timer ved 60°C, hvorunder resten af fedtstoffet blev 20 tilsat.Citric acid ester (0.5%) was added and the mixture was concentrated in a Hobart Mixer N50 with heating mantle for 20 hours at 60 ° C, during which the rest of the fat was added.
De anvendte citronsyreestere var følgende: C1-C8: citronsyreestere af et monoglycerid med jodtal 105 og fremstillet ud fra uhærdet solsikkeolie.The citric esters used were as follows: C1-C8: citric acid esters of a monoglyceride of iodine number 105 and prepared from uncured sunflower oil.
25 C9-C11: citronsyreestere af et monoglycerid med jodtal 80 og fremstillet ud fra en blanding af uhærdet solsikkeolie og palmeolie.25 C9-C11: citric acid esters of a monoglyceride of iodine number 80 and prepared from a mixture of uncured sunflower oil and palm oil.
C12: citronsyreester af et monoglycerid med jodtal 46 og fremstillet ud fra uhærdet palmeolie.C12: citric acid ester of a monoglyceride of iodine number 46 and prepared from uncured palm oil.
C13-C15: citronsyreestere af et monoglycerid med jodtal 120 og fremstillet ud fra 30 uhærdet saflorolie (tidselolie).C13-C15: citric acid esters of a monoglyceride of iodine number 120 and prepared from 30 cured safflower oil (thistle oil).
Citronsyreesteme varierede i konsistens fra sejt plastiske produkter til viskøse væsker.The citric acid systems varied in consistency from cool plastic products to viscous liquids.
35 Citronsyreesternes effekt på viskositeten af chokolademassen måltes ved 40°C±0,1 °C med et computerstyret Haake VT 500 viskometer forsynet med MV målebæger og MVII spindel. Den plastiske viskositet og flydegrænsen måltes og resultaterne, der er beregnet på grundlag af en Casson-model (N. Casson i ’’Rheology in Disperse Systems”, ed. C. C. Mill, Pergamon, Oxford 1959, side 84- 7 DK 174644 B1 104), og er gennemsnit af dobbeltbestemmelser, er vist i nedenstående tabel 1 sammen med forsæbningstal og syretal for de anvendte citronsyreestere. I tabel 1 er også vist viskositeten og flydegrænsen for chokoladen uden tilsat additiv og med 0,5% lecithin tilsat.The effect of citric acid esters on the viscosity of the chocolate mass was measured at 40 ° C ± 0.1 ° C with a computer-controlled Haake VT 500 viscometer fitted with MV measuring cup and MVII spindle. The plastic viscosity and flow limit were measured and the results calculated on the basis of a Casson model (N. Casson in "Rheology in Disperse Systems", ed. CC Mill, Pergamon, Oxford 1959, pages 84-7 DK 174644 B1 104 ), and averages of double determinations, are shown in Table 1 below, along with saponification and acid numbers for the citric acid esters used. Table 1 also shows the viscosity and flow limit of the chocolate without added additive and with 0.5% lecithin added.
55
Der fremgår af tabel 1, at alle de afprøvede citronsyreestere har en effekt på den plastiske viskositet svarende til effekten af lecithin. Også på flydegrænsen har citronsyreesteme en betydelig reducerende effekt som gør disse estere anvendelige til forbedring af flydeegenskabeme af en chokolade. Det ses endvidere, at begge 10 viskositetsparametre kan påvirkes i såvel opadgående som nedadgående retning ved passende valg af citronsyreester.It can be seen from Table 1 that all the citric acid esters tested have an effect on the plastic viscosity similar to the effect of lecithin. Also at the flow limit, the citric acid esters have a significant reducing effect which makes these esters useful for improving the flow properties of a chocolate. Furthermore, it is seen that both 10 viscosity parameters can be influenced in both upward and downward directions by appropriate choice of citric acid ester.
TABEL 1 15 ____TABLE 1 ____
Additiv Forsæbningstal Syretal Flydegrænse Plastisk visk.Additive Saponification number Acid number Flow limit Plastic wipe.
____(Pa)__(Pas)____ (Pa) __ (Pas)
Intet - - 199 68Nothing - - 199 68
Lecithin (0,5%) - - II 14Lecithin (0.5%) - - II 14
Cl 273 34 27 14 C2 265 34 26 12 C3 270 44 30 12 C4 266 55 38 12 C5 296 30 14 14 C6 290 56 21 13 C7 321 32 2 19 C8 318 54 11 13 C9 319 58 16 14 CIO 320 34 6 20Cl 273 34 27 14 C2 265 34 26 12 C3 270 44 30 12 C4 266 55 38 12 C5 296 30 14 14 C6 290 56 21 13 C7 321 32 2 19 C8 318 54 11 13 C9 319 58 16 14 CIO 320 34 6 20
Cll 273 32 31 13 C12 276 34 47 13 C13 266 34 23 14 C14 283 30 16 14 C15_ 283 I 47 1 23 13 EKSEMPEL 2:Cll 273 32 31 13 C12 276 34 47 13 C13 266 34 23 14 C14 283 30 16 14 C15_ 283 I 47 1 23 13 EXAMPLE 2:
Flydeegenskabeme af chokolademassen fra eksempel 1 blev undersøgt ved 20 forskellig tilsætning af fra 0,2 til 0,7 vægt% af citronsyreesteme C2 og C6.The flow properties of the chocolate mass of Example 1 were examined by 20 different additions of from 0.2 to 0.7% by weight of citric acid esters C2 and C6.
8 DK 174644 B18 DK 174644 B1
Flydegrænse og plastisk viskositet blev målt ved de samme betingelser som er beskrevet i eksempel 1. Resultaterne er vist i nedenstående tabel 2. Det fremgår af tabel 2 at stigende mængde citronsyreester resulterer i faldende værdier for flydegrænse og plastisk viskositet.Flow limit and plastic viscosity were measured under the same conditions as described in Example 1. The results are shown in Table 2 below. Table 2 shows that increasing amounts of citric acid ester result in decreasing flow limit and plastic viscosity values.
5 TABEL 2TABLE 2
Citronsyreester _C2____ C6 Mængde Flydegrænse Plastisk visk. Flydegrænse Plastisk visk.Citric acid ester _C2____ C6 Quantity Flow limit Plastic wipe. Flow limit Plastic wipe.
(vægt%)__(Pa)__(Pas)__(Pa)__(Pas) 0,2 44 23 39 23 0,3 33 18 27 19 0,5 25 14 24 14 0,7 1 23 1 12 1 21 1 13 9 DK 174644 B1 EKSEMPEL 3:(wt%) __ (Pa) __ (Pas) __ (Pa) __ (Pas) 0.2 44 23 39 23 0.3 33 18 27 19 0.5 25 14 24 14 0.7 1 23 1 12 1 21 EXAMPLE 3:
Citronsyreestere (C 1 og C7) blev afprøvet i en chokolade med samme sammensætning som den i eksempel 1 beskrevne. Ligeledes blev PGPR og lecithin 5 afprøvet under samme betingelser. Forsøgene blev gennemført som beskrevet i eksempel 1.Citric acid esters (C1 and C7) were tested in a chocolate of the same composition as that described in Example 1. Likewise, PGPR and lecithin 5 were tested under the same conditions. The experiments were performed as described in Example 1.
_TABEL 3 _TABLE 3 _
Emulgator Flydegrænse Plastisk viskositet ______ Pa_% reduktion__Pas_ % reduktionEmulsifier Flow limit Plastic viscosity ______ Pa_% reduction__Pas_% reduction
Ingen _265___-__64__-_ 0,1% PGPR 20 92 36 44 0,2% PGPR 5 98 35 45 0,4% PGPR__M)__~m0__37__42 0,2% lecithin 35 87 21 67 0,4% lecithin 14 95 15 76 0,7% lecithin__18__93__12__81 0,2% Cl 96 64 23 64 0,4% Cl 40 85 15 77 0,7% Cl__29____89__Π___83 0,2% C7 50 81 26 59 0,4% C7 8 97 22 66 0,7% C7 3 1 99 1 17 1 73 10None _265 ___-__ 64 __-_ 0.1% PGPR 20 92 36 44 0.2% PGPR 5 98 35 45 0.4% PGPR__M) __ ~ m0__37__42 0.2% lecithin 35 87 21 67 0.4% lecithin 14 95 15 76 0.7% Lecithin__18__93__12__81 0.2% Cl 96 64 23 64 0.4% Cl 40 85 15 77 0.7% Cl__29 ____ 89__Π __ 83 83% C7 50 81 26 59 0.4% C7 8 97 22 66 0.7 % C7 3 1 99 1 17 1 73 10
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| WO2004107871A1 (en) * | 2003-06-04 | 2004-12-16 | Nexus A/S | Method of producing chocolate adding a carboxylic acid ester of a diglyceride to a chocolate mass, and a chocolate composition produced by said method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2004107871A1 (en) * | 2003-06-04 | 2004-12-16 | Nexus A/S | Method of producing chocolate adding a carboxylic acid ester of a diglyceride to a chocolate mass, and a chocolate composition produced by said method |
| EA011422B1 (en) * | 2003-06-04 | 2009-02-27 | Палсгаард А/С | Method of producing chocolate adding a carboxylic acid ester of a diglyceride to a chocolate mass and a chocolate composition produced by said method |
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