Chocolate compositions

Incorporation of at least 0.5 wt. % of a hardstock rich in (H.sub.2 M+HM.sub.2)-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H=saturated fatty acid with .gtoreq.C.sub.16 ; M=saturated fatty acid with C.sub.8 -C.sub.14, in particular C.sub.12 -C.sub.14.

BACKGROUND OF THE INVENTION 
Chocolate compositions containing such conventional ingredients as cocoa 
powder, cocoa butter, cocoa butter equivalents, sugar, emulsifier need to 
be tempered because of the presence of polymorphic fats such as POP, POSt 
and/or StOSt (P=palmitic acid, St=stearic acid and O= oleic acid). Still, 
it was very difficult to avoid bloom formation, i.e. a polymorphic 
transformation of the crystal lattice. Therefore, many attempts have been 
made to find additives that could prevent bloom formation in chocolate 
compositions. Examples of such additives are butterfat, fully hardened, 
high-erucic rapeseed and BOB (B=behenic, O= oleic). 
However, very often the results obtainable with these additives are not 
satisfactory. Therefore, we have conducted a study in order to find out 
whether it was possible to find a new, more effective additive. 
PRIOR ART 
From U.S. Pat. No. 2,979,407 stabilizing ingredients for solid chocolate 
materials or chocolate-coated products are known that are included in the 
chocolate in amounts of 0.5-5 wt. %. The stabilizing ingredients consist 
of triglycerides of lauric, myristic and palmitic acid, preferably in 
molar ratios of 2.0:1.2:2.0. Minor amounts of other fatty acids do not 
change the basic character of the ingredients. The ingredients are used to 
stabilize the colour of chocolate upon storage. Because of the very strict 
requirements set to the fatty acid components of the triglycerides that 
may be used, these products have never been applied commercially. 
From U.S. Pat. No. 3,491,677 it is further known that bloom formation can 
be inhibited by utilization of fatty compositions that are mixtures of 
natural interesterified triglycerides comprising short-chain fatty acids 
and long-chain fatty acids while the iodine value (=I.V.) of the compounds 
is 30-55 and the melting point is low. As a consequence of the 
above-mentioned requirements, only a limited range of triglycerides could 
be applied while the low melting point may create problems as regards the 
properties of the chocolate composition. 
From EP 390,408 triglyceride compositions are known that contain high 
levels (at least 85%) of combined MLM and MML (M=saturated fatty acid 
C.sub.8 -C.sub.10 ; L=saturated fatty acid C.sub.20 -C.sub.24) and low 
levels (i.e. at most 10 wt. %) of triglycerides LLM and LML (combined). 
These fats should always contain C.sub.8 and C.sub.10 fatty acid residues 
(35-60 wt. %) in a ratio of 1:4 to 4:1, while also 35-60 wt. % of behenic 
acid should be present. Minor amounts of C.sub.12 -C.sub.18 fatty acids 
can be present in the fats. 
The fat phase comprising the above-mentioned triglycerides should contain 
less than 20 wt. % of cocoa butter (i.e. less than 15 wt. % of SUS; 
S=saturated C.sub.16 /C.sub.18 ; U=oleic). The triglycerides are applied 
in order to reduce the caloric value of compositions normally containing 
cocoa butter by replacing cocoa butter by these mixed triglycerides. 
SUMMARY OF THE INVENTION 
We have now found that the drawback of the prior art can be overcome by the 
use of a particular hardstock fat in the chocolate composition. Therefore, 
our invention is concerned with chocolate compositions consisting of at 
least the conventional chocolate ingredients and at least 25 wt. % of a 
fat, including optionally hardstock components, which compositions are 
characterized by the presence of an amount of (H.sub.2 M+HM.sub.2)-fat 
that contain at least 5 wt. %, preferably at least 20 wt. %, of stearic 
acid and that display preferably an iodine value of less than 20, 
preferably less than 5, of at least 0.5 wt. %, while the SOS content of 
the composition is at least 15 wt. %, in which: 
H means saturated fatty acid with .gtoreq.C.sub.16, preferably C.sub.16 
-C.sub.18 ; 
M means saturated fatty acid with C.sub.8 -C.sub.14 ;, preferably C.sub.12 
-C.sub.14 ; 
S means saturated fatty acid with C.sub.16 /C.sub.18 ; 
O means oleic acid. 
The above-mentioned requirement of at least 0.5% (H.sub.2 M+HM.sub.2) in 
the composition can be fulfilled by the addition of the lauric fat 
(=HM.sub.2 +H.sub.2 M fat) to the chocolate composition. The chocolate 
composition can then be used for the preparation of such chocolate 
products as chocolate bars. For this purpose, the chocolate is tempered 
before it is moulded into bars. 
In this way, products are obtained that have an increased resistance to 
blooming. 
The best results are obtained when the (H.sub.2 M+HM2) content is at least 
0.6 wt. %, preferably 0.8-2.0 wt. %. 
DETAILED DESCRIPTION OF THE INVENTION 
As hard fat component containing (H.sub.2 M+HM.sub.2), interesterified 
mixtures of vegetable oils high in triglycerides with fatty acid residues 
with at least 16 C atoms and triglycerides rich in lauric and/or myristic 
acid residues can be used advantageously. Examples of such fat mixtures 
are mentioned in, e.g., our Australian patent application 12346/83, Ser. 
No. 549,465. 
In particular, interesterified mixtures of hardened palm oil and hardened 
palmkernel oil, such as an interesterified mixture of PO-58 and PK-39, are 
very suitable. Fractions of these products can also be used. For instance, 
the olein fraction of the wet fractionation of such an interesterified fat 
mixture also gives very satisfactory results. 
Very suitable lauric hardstock fats display melting points of at least 
35.degree. C., while the weight ratio C.sub.12 /C.sub.14 in these fats is 
preferably more than 2. 
The hardstock can be used in any kind of chocolate composition. So, plain 
chocolate and milk chocolate can both be used. The chocolate can also 
contain other ingredients, such as flavour, fruit components etc. 
The invention also concerns a process for the production of the chocolate 
composition. The products are made in a conventional way, whereby the 
(H.sub.2 M+HM.sub.2)-containing hardstock is incorporated into the 
composition, whereupon the compositions thus obtained are tempered and the 
tempered compositions are used for the preparation of such confectionery 
products as chocolate bars. 
Furthermore, our invention is concerned with the use of the lauric fat 
compositions in order to achieve retardation of bloom of chocolate 
compositions.