Non-temper filling fats

Abstract: Fat compositions, comprising: 35-80 wt% SUS less than 5 wt% S3 7-60 wt% (U₂S + U₃) less than 40 wt% SSU whereas: weight ratio S= saturated fatty acids C₁₆-C₁₈ S'= saturated fatty acids C₁₀-C₂₄ U= unsaturated fatty acids C₁₆-C₂₂ are excellent cool-melting, non-temper, non-trans filling fats.

Description: Non-temper confectionery fats consisting substantially of triglycerides that are capable of crystallization in the β-crystal form and contain an externally added, minimal working amount of a fat component that is itself capable of stabilizing β'-crystals, wherein the lat component capable of stabilizing the β'-crystals comprises at least a vegetable triglyceride of the SSO-type and/or a triglyceride of the S 3 -type (S = saturated fatty acid C 10 -C 24 ; O = oleic acid), are the subject of British Patent Application 9121578.0 . Although the use of these fat blends in confectionery products is mentioned in this British Patent Application, application of the fats in filling fats is only disclosed in a very generic sense. Fat blends for filling fats need to be softer than fat blends for other confectioneries. From US 3,492,130 triglyceride compositions are known that are temperable and that are good compatible with cocoa butter. These compositions contain 70-95 wt% SOS-fats, 5-30 wt% SUU + SSU (1:1)-fats and about 1% SSU/U 2 S-fats. In EP 78,568 margarine fats are disclosed that comprise 3-9% S 3 ; 32-50% SUS, 5-12% SSU and 20-32% SOO/SLS fats. According to EP 347,006 fats for butter-like spreads are composed of 1-9% S 3 ; 30-50% SOS; 5-12% SSO, while the remainder consists of SOO and SLS-fats. In none of these references an application of the fats as filling fats is mentioned, while also the role of the SUS/SSU ratio for the product properties was not understood. We have now found a new cool-melting, non-temper, non-trans filling fat as defined in the appended Claim 1 and a confectionery filling composition comprising at least one sugar as defined in the appended Claim 6. In the present invention: S = saturated fatty acid having 16-18 C atoms; S' = saturated fatty acid having 10-24 C atoms; U = unsaturated fatty acid having 16-22 C atoms, in particular C 18:1 . The preferred fat compositions are derived from palm fat so that the SUS component of the fat is mainly POP. Our new fats contain at least 35 wt.% of C 16:0 , in particular at least 45 wt.% of C 16:0 , and less than 8 wt.% of C 18:0 , in particular less than 6.5 wt.%. The SSU component of the fat blend is preferably a PPO fat (P = palmitic; O = oleic). These fats are obtainable by an enzymic process as described in our European Patent Applications EP 209 327 and 91300496 . However, also StSTO, as obtainable according to European Patent Application 9130551.6 , can be applied (St = Stearic). The S 3 ' component of our new compositions might contain one type of fatty acid; however, it is preferred to use S 3 ' of the type S 1 S 2 S 1 , wherein S 1 and S 2 are both saturated fatty acids having C 10 -C 24 ; however, the carbon numbers of S 1 and S 2 differ by at least two. An example thereof is PStP. which is obtained by the hardening of a palm mid-fraction. It should be emphasized that the maximum amount of S 3 ' present in the composition is 5 wt%. If a fat blend, however, contains only minor amounts of S 3 ' and problems arise upon crystallisation of the fat, it is possible to raise the S 3 ' content, however, remaining below the maximum amount of 5 wt%. Very suitable fat blends display N 20 (not-stab; NMR-pulse) values of at least 20, preferably at least 40%. These values are measured after subjecting the fat to the following T-regime: melt at 80°C; cooling from 80°C to 60°C; keep it 10 min. at 60°C, 1 hr at 0°C; 0.5 hr at 20°C. The fillings of the invention can further contain cocoa powder, milk powder, such as full cream milk powder (= FCMP), sugar and emulsifier, e.g. lecithin. The following Examples will illustrate our invention further. EXAMPLE I Chocolate filling compositions were prepared according to the following recipe : - Dark chocolate 18 wt.% - Fat blend 47 wt.% - FCMP 10 wt.% - Sugar 25 wt.% - Lecithin 0.4 wt.% Total fat content : 55.5 wt.% In these compositions, fat blends A, B and C were applied; the composition of these fats is given in Table I. TABLE I Blend A B** C S 3 2.6 2.2 2.3 SUS 77.7 67.7 70.6 SSU 16.0 13.7 14.3 U 2 S + U 3 4.6* 17.9 14.4 SUS/SSU 4.8 4.9 4.9 C 16:0 55.3 51.1 52.2 C 18:0 6.9 6.1 6.4 * not according to invention. ** N 20 (n.s.) = 61 The fillings were prepared by mixing of the dark chocolate, the FCMP and the sugar in a Hobart mixer at 50 ° C with about 15% of the amount of fat (A, B or C) on product. The mixture was refined in a triple roller mill. The remainder of the fat and the lecithin were mixed with the blend thus obtained in a Hobart mixer at 50 ° C. The filling was cooled to 30 ° C and poured into aluminium cups. The fillings were placed in cabinets at 20 ° C and at 25 ° C and stored for 2 months. After storage for 1 week at 20 ° C, the samples were evaluated by a trained taste panel. A scale from 1 to 9 was set up for hardness, meltdown and coolness, the scale being: Hardness : 1 = soft 9 = very hard Meltdown : 1 = very slow 9 = very fast Coolness : 1 = not cool 9 = very cool The results were : Sample A B C Hardness 9.0 4.0 4.5 Meltdown 2.0 6.5 5.5 Coolness 2.0 5.0 5.5 Consequently, sample A was too hard, had a slow meltdown and was not cool. After storage of the samples for 1 month at 20 ° C or 25 ° C, no bloom was found. EXAMPLE 2 Another filling was prepared by mixing of cocoa powder, FCMP, sugar and about 20% of the fat on product in a Hobart mixer at 50 ° C. The mixture was refined in a triple roller mill and conched for three hours at 50 ° C along with a further 15% of the fat on product. The lecithin and the remaining fat were added and the filling was conched for a further hour. It was cooled to 30 ° C and poured into aluminium cups. The fillings were placed in cabinets at 20 ° C and at 25 ° C and stored for 2 months. Consequently, the following recipe was used : - Cocoa powder 10/12 13 wt.% - Fat blend 52 wt.% - FCMP 10 wt.% - Sugar 25 wt.% - Lecithin 0.4 wt.% Total fat 55.8 wt.% The fat blends applied were fats D and C (see Table II). TABLE II Blend D C** S 3 1.5 2.3 SUS 61.2 70.6 SSU 6.0 14.3 U 2 S + U 3 31.8 14.4 SUS/SSU 10.2* 4.9 C 16:0 46.9 51.2 C 18:0 5.4 6.4. * not according to invention ** N 20 (n.s.) = 66 An evaluation of the samples with fats D and C resulted in a coolness value after 1 week at 20 ° C of : 4.0 for sample D 6.3 for sample C After 1 month' storage at 20 ° C and 25 ° C, sample D showed bloom, whereas sample C showed no trace of bloom.

Claims: Cool-melting, non-temper, non-trans filling fat comprising a fat blend having the composition: % SUS = 51-80 wt%; % S 3 ' = less than 5 wt%, preferably less than 3 wt%; % (U 2 S + U 3 ) = 7-60 wt%, preferably 10-50 wt%; % SSU = less than 40 wt%; weight ratio SUS SSU < 6 S = saturated fatty acid having 16-18 C atoms; S' = saturated fatty acid having 10-24 C atoms; U = unsaturated fatty acid having 16-22 C atoms, in particular C 18:1 ; whereas the non-trans filling fat has a C 16:0 -content of at least 35 wt% and a C 18:0 -content of less than 8 wt%, with the proviso that disclaimed is a fat composition which is a blend of: (i) 88 wt% palm mid-fraction containing 2 wt% S' 3 and 70 wt% S'OS', its FAME being 55% C 16 ; 6% C 18:0 ; 33% C 18:1 ; 4% C 18:2 ; 0.5% C 20:0 , wherein 85 wt% of the S'OS' is POP; and (ii) 12 wt% PPO fat containing 6.7 wt% S' 3 ; 2 wt% S'OS'; 77 wt% S'S'O; 4.5 wt% S'S'Ln; 1 wt% S'OO; 8 wt% OS'O; and 0.5 wt% S'OLn, its FAME being 0.5% C 14 , 54.8% C 16 ; 7.5% C 18:0 ; 33.7% C 18:1 ; 2% C 18:2 , wherein 85% of the S'S'O is PPO. Cool-melting, non-temper, non-trans filling fat according to Claim 1, wherein the fat blend has an SUS content of 55-70 wt%. Cool-melting, non-temper, non-trans filling fat according to Claims 1 or 2, wherein the SUS component is derived from a palm fat. Cool-melting, non-temper, non-trans filling fat according to Claim 1, wherein the C 16:0 content is at least 45 wt% and the C 18:0 content is less than 6.5 wt%. Cool-melting, non-temper, non-trans filling fat according to Claims 1 to 4, wherein the fat blend displays an N 20 (n.s.) of at least 20, preferably at least 40. Confectionery filling composition, comprising a fat and at least a sugar and optionally cocoa powder and/or milk powder and/or lecithin, wherein the fat has the composition: % SUS =51-80 wt%; % S 3 ' = less than 5 wt%; % (U 2 S + U 3 ) = 7-60 wt%; % SSU = less than 40 wt%; while SUS SSU < 6 whereas the fat has a C 16:0 -content of ≥ 35 wt% and a C 18:0 -content of < 3 wt %, S = saturated fatty acid, having 16-18 C atoms; S' = saturated fatty acid, having 10-24 C atoms; U = unsaturated fatty acid, having 16-22 C atoms; with the proviso that disclaimed is a filling composition which contains 31 wt% of a blend of: (i) 88 wt% palm mid-fraction containing 2 wt% S' 3 and 70 wt% S'OS', its FAME being 55% C 16 ; 6% C 18:0 ; 33% C 18:1 ; 4% C 18:2 ; 0.5% C 20:0 , wherein 85 wt% of the S'OS' is POP; and (ii) 12 wt% PPO fat containing 6.7 wt% S' 3 ; 2 wt% S'OS'; 77 wt% S'S'O; 4.5 wt% S'S'Ln; 1 wt% S'OO; 8 wt% OS'O; and 0.5 wt% S'OLn, its FAME being 0.5% C 14 ; 54.8% C 16 ; 7.5% C 18:0 ; 33.7% C 18:1 ; 2% C 18:2 , wherein 85% of the S'S'O is PPO, together with the following components : wt% Cocoa powder containing between 10 and 12 wt% fat : 14 Skimmed milk powder : 7 Sugar : 48 Lecithin : 0.4 , the disclaimed filling composition having a total fat content of 32.5 wt % and a weight ratio cocoabutter: fatblend of 5:95. Confectionery product consisting at least partly of a filling, wherein the filling has the composition according to Claim 6.

Inventors: CAIN FREDERICK WILLIAM, DUURLAND FRANCISCUS, SCHMIDLE BETTINA, TEN-WOLDE-HAKVOORT JOKE, CAIN, FREDERICK WILLIAM, DUURLAND, FRANCISCUS, SCHMIDLE, BETTINA, TEN-WOLDE-HAKVOORT, JOKE
Applicants: LODERS CROKLAAN BV, LODERS CROKLAAN B.V.
Application year: 1993
Main classification: A23D9
IPC codes: A23D9, A23G3, A23G1