BLOOMING RESISTANCE IMPROVER

Abstract: The blooming resistance improver of the present invention comprises an oleaginous composition containing 80 to 99 % (by weight; the same will apply hereinafter) of fat(s) and/or oil(s), which contain 5 % or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of l0 % or above and 5 % or above at 20°C and 25°C, respectively, and a rising melting point of 25°C or above, and l to 20 % of polyglycerol fatty acid ester(s). It exerts a remarkably high effect of inhibiting blooming on chocolates.

Description: This invention relates to a blooming resistance improver which is highly useful in inhibiting blooming of chocolate products. A combination of the blooming resistance improver of the present invention with a tempered cacao fat substitute can afford a cacao fat substitute composition having an improved blooming resistance. Most of consumers' complaints about chocolate products are directed to blooming, in particular, to fat-blooming. Conventional methods for the inhibition of blooming of chocolate products comprise using various additives, for example, fats and oils such as milk fat, milk fat hardened oil, high-melting oil obtained by fractionating milk fat and hardened peanut oil, sucrose fatty acid esters, sorbitol fatty acid esters and polyoxyethylenemonostearate. Among these materials, however, only milk fat can be utilized in practice. Moreover even the milk fat can give an unsatisfactory effect of inhibiting blooming. JP-A-6140745 discloses an oily solid ingredient having improved blooming resistance comprising 0.02 to 5 weight % based on total amounts of polyglycerin fatty acid ester which is esterified with at least 4 mol on the average, based on 1 mol polyglycerin of fatty acid, at least 25 weight % based on total amount of fats and oils, at least 30 weight % solid fat content of the whole fats and oils at 20 ⁰C, and if necessary, one or more of water, protein, carbohydrate, vitamins and emulsifying agents. It is the object of the present invention to provide a blooming resistance improver which can exert a much higher effect of inhibiting blooming than milk fat. The blooming resistance improver of the present invention comprises an oleaginous composition containing 80 to 99% (by weight; the same will apply hereinafter) of fat(s) and /for oil(s), which contain 5% or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of 10% or above and 5% or above at 20⁰C and 25°C, respectively, and a softening point (rising melting point) of 25°C or above, and 1 to 20% of polyglycerol fatty acid ester(s). Still preferably, it comprises an oleaginous composition comprising 85 to 98% of fat(s) and/or oil(s), which contain 15% or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of 30% or above and 20% or above at 20°C and 25° c, respectively, and a softening point (rising melting point) of 30 to 45°C, and 2 to 15% of polyglycerol fatty acid ester(s). Now the blooming resistance improver of the present invention will be described in detail. The fats and oils to be used in the present invention should meet the requisites on fatty acid group(s), solid contents and softening point (rising melting point) as specified above. A preferable example thereof is hydrogenated rapeseed oil. A mixture of fats and/or oils may be employed as far as it meets the above requisites. When fat(s) and/or oil(s) which do not meet the above requisites or when the contents of said fat(s) and/or oil(s) are outside the range as specified above, no satisfactory effect of improving blooming resistance can be observed, which makes it impossible to achieve the object of the present invention. An example of the polyglycerol fatty acid ester(s) to be used in the present invention is a polyglycerol fatty acid ester wherein 4 or more moles in average of fatty acid(s) are bound to polyglycerol having 5 or more in average of hydroxyl groups. Examples of the fatty acids constituting said polyglycerol fatty acid ester are saturated or unsaturated fatty acids having up to 24 carbon atoms as well as citric, tartaric, succinic, maleic and lactic acids. It is preferable that at least a portion of the polyglycerol fatty acid ester as described above is condensed polyglcerol ricinoleate. The condensed polyglycerol ricinoleate is preferably used in an amount of l to l0 % of the polyglycerol fatty acid ester. It is preferable to add the blooming resistance improver of the present invention to a chocolate dough to give a content of 0.5 to 8 %. Although the blooming resistance improver of the present invention alone can exert a satisfactory effect, milk fat may be further added if required. In this case, it is preferable to adjust the total content of the improver and milk fat to 0.5 to 8 %. The blooming resistance improver of the present invention is particularly useful in producing a substitute composition for cacao fat of an improved blooming resistance by blending with a tempered cacao fat substitute obtained from, for example, shea fat, sal fat, illipe fat or fractionated palm fat. For example, a composition can be produced by blending 40 to 95 % of a cacao fat substitute comprising 50 % of fractionated sal and shea fats or a mixture of fats and/or oils and 50 % of fractionated palm fat and 5 to 60 % of the blooming resistance improver of the present invention. The substitute composition for cacao fat as described above can be combined with cacao fat and blended into a chocolate dough to give a total content of 25 to 35 %. To further illustrate the present invention, the following examples are given. Example 1 An oleaginous composition comprising 90 % of hardened high-erucic rapeseed oil (I.V.: 74.3, m.p.: 35.4°C), 7 % of polyglycerol stearate and 3 % of condensed polyglycerol ricinoleate was prepared to give a blooming resistance improver l. Table l shows the analytical data of the blooming resistance improver l thus obtained. By the use of the blooming resistance improver l, a chocolate of the composition (l), as shown in Table 2, was produced and subjected to a blooming resistance test. Table 3 shows the results. Prior to the blooming resistance test, the chocolate was tempered in an appropriate manner, molded and aged at 20°C for 2 weeks. The test was carried out by allowing the chocolate to stand at 20°C for 12 h and then at 32°C for l2 h repeatedly and observing the blooming of same. For comparison, a chocolate produced in the same manner as described above except that the blooming resistance improver l was replaced by milk fat was subjected to the same blooming resistance test (Comparative Example l). Table 3 shows the result. Example 2 An oleaginous composition (blooming resistance improver 2) comprising 65 % of hardened high-erucic oil (I.V.: 73.2, m.p.: 36.0°C), 20 % of hardened rice bran oil, l3 % of polyglycerol stearate and 2 % of condensed polyglycerol ricinoleate was prepared. Table l shows the analytical data of the blooming resistance improver 2. By the use of the blooming resistance 2 thus obtained, a chocolate of the composition (2), as shown in Table 2, was produced and subjected to the same blooming resistance test as described in Example l. Table 3 shows the results. For comparison, a chocolate produced in the same manner as described above except that the blooming resistance improver 2 was replaced by milk fat was subjected to the same blooming resistance test as described in Example l. Table 3 shows the results. Thus the blooming resistance improver of the present invention exerts a remarkably high effect of inhibiting blooming of chocolate products.

Claims: A blooming resistance improver for chocolates which comprises an oleaginous composition containing 80 to 99% by weight of fat(s) and/or oil(s), which contain 5% by weight or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of 10% by weight or above and 5% by weight or above at 20°C and 25°C, respectively, and a softening point (rising melting point) of 25°C or above, and 1 to 20 % by weight of polyglycerol fatty acid ester(s). The blooming resistance improver of claim 1, wherein said oleaginous composition contains 85 to 98%' by weight of fat(s) and/or oil(s), which contain 15% by weight or more of fatty acid group(s) having 20 or more carbon atoms and show solid fat contents of 30% by weight or above and 20% by weight or above at 20°C and 25°C, respectively, and a softening point (rising melting point) of 30 to 45°C, and 2 to 15% by weight of polyglycerol fatty acid ester(s). The blooming resistance improver of claim 1 or 2, wherein at least a portion of said polyglycerol fatty acid ester(s) is condensed polyglycerol ricinoleate.

Inventors: MARUZENI, SHOUJI, YANAGIHARA, TOSHIMICHI
Applicants: ASAHI DENKA KOGYO KABUSHIKI KAISHA
Application year: 1987
Main classification: A23G1
IPC codes: A23D9, A23G1