CRYSTAL MODIFIERS FOR DIACETIN FATS

Abstract: The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10 % to about 16 % crystal modifier fats that are triglycerides bearing one short C2 to C4 acid residue and two long, saturated C16 to C22 fatty acid residues per molecule. The modified diacetin fats, which exhibit improved snap, gloss, hardness, bloom resistance, and mold release, are suitable for use in edible coatings, especially confectionery coatings.

Description: DESCRIPTION CRYSTAL MODIFIERS FOR DIACETIN FATS Related U.S. Application Data This is a continuation-in-part of co-pending U.S. ap¬ plication Ser. No. 07/804,140, filed December 6, 1991, hereb incorporated in its entirety by reference, which was a con¬ tinuation-in-part of U.S. application Ser. No. 07/624,056, filed December 7, 1990, now abandoned, which was a con¬ tinuation-in-part of U.S. application Ser. No. 07/410,161, filed on September 20, 1989, now abandoned. This is also a continuation-in-part of co-pending U.S. application Ser. No. 07/732,518, filed July 19, 1991, hereby incorporated in its entirety by reference, which was a con¬ tinuation-in-part of U.S. application Ser. No. 07/555,902, filed July 20, 1990, now abandoned, and above-mentioned U.S. application Ser. No. 07/624,056, filed December 7, 1990, now abandoned. Technical Field This invention relates to a new class of crystal modifie that improve the crystal structure and the palatability of confectioners' coatings made with acetoglycerides. Because cocoa butter is hard and nongreasy at ordinary temperatures, with a melting point below the temperature of the human body, it is preeminently suitable for a coating fa for confections. Cocoa butter is brittle below about 27°C; slightly above this temperature it softens and melts. The melting point of cocoa butter depends on the crystal modi¬ fication in which it exists. A sample that has been quickly chilled solidifies to an unstable crystal form which liquefi if suddenly heated to a temperature as low as 20° to 25°C. However, if heating is carried out gradually, to permit tran formation of the fat to its highest melting form, the meltin point is usually about 35° to 36°C (for a brief review, see Bailey's Industrial Oil and Fat Products , 4th ed. , vol. 1, John Wiley & Sons, New York, 1979, pages 322 to 327). The polymorphism of cocoa butter is quite complex, and i in part responsible for the unique melting behavior of the fat. Since cocoa butter can solidify in various crystalline forms, desirable gloss, bloom resistance, and acceptable melting characteristics are observed when the crystalline forms are stable, and these are generally achieved by carefu tempering of the fat. Many fats, including cocoa butter, form "alpha" crystals when they are rapidly cooled from a melt. Such crystals are characteristically a loosely packed, extended network of molecules that are thermodynamically unstable and tend to convert to more stable beta prime or beta forms that are mor closely packed. Confectionery fats having more stable cryst forms are prepared by controlling cooling and/or tempering, and by adding small quantities of crystal modifiers. Crystal modifiers such as, for example, sorbitan fatty acid esters, ethoxylated sorbitan fatty acid esters, mono- a di-glycerides, acetylated tartaric acid esters of monogly- cerides, sucrose and citric acid esters, and lecithin, can retard the hardening rate, check the loss of gloss and the formation of bloom, reduce panning time, improve palatabilit and appearance, control crystallization and stabilize mixtur of confectionery fats (Alikonis, J.J. , Candy Technology, AVI Pub. Co . , Westport, CT 1979, page 46). A major commerci use of lecithin is to control viscosity in chocolate coating and when used in concentrations of about 0.3 to 0.5%, it minimizes the amount of cocoa butter needed in chocolate and improves the quality of candy products (id. , page 47) . It would be desirable to further reduce or eliminate the amount of cocoa butter in confectionery products because it expensive and ordinarily requires tempering under controlled conditions. It would also be desirable to prepare confec¬ tionery fats using acetoglycerides, which have recently been shown to be low in calories (co-pending U.S. application Ser No. 07/804,140, cited above). Background Art During the 1950's some fats were prepared by substituti acetic acid for a portion of the fatty acids occurring in or dinary fats or oils, thus producing what were then named "acetoglycerides" (Feuge, R.O., Food Technology 9 : 314-318 (1955)). Feeding studies indicated that the nutritive value of mono- and diacetin fats were essentially the same to ani¬ mals as those fed the corresponding conventional triglycerid (Mattson, F.H. , et al . , J. Nutr. 59 : 277-285 (1956)). Acetostearins are waxy fats having high, sharp melting points, limiting their applications in food products. One study described the fats as "highly flexible" and elastic; a temperature of 22°C, they could be stretched more than 800 (Feuge, R.O., et al . , J. Amer. Oil Chem. Soc. 29: 11-14 (1952)). When chewed in the mouth, diacetostearin has been described as "somewhat like a gum" (U.S. Pat. No. 2,615,160 Baur, column 7, line 55). Though initially suggested for a variety of edible products, including coatings and possibly chocolate coatings, as well as in icings and frostings, as spray oils for crackers, as edible "beeswax" for synthetic honey, as an edible chewing gum base, and as protective coatings for products such as fruits, cheese, preserves, and meats (U.S. Pat. No. 2,615,160 to Baur, column 7, lines 59 t 64) , the disclosures did not provide products with the functionality required for quality confectionery fats. The diacetostearin of U.S. Pat. No. 2,615,160 is waxy a rubbery, so it is unacceptable for use as a confectionery coating, and acetodistearin tends to bloom and is also waxy. Instead of stretching, quality confectionery coatings and chocolates should have snap. Quality confectionery coatings also melt in the mouth without waxiness and preferably exhib some glossiness. Preferred confectionery products contract cooling to facilitate demolding. Dull, waxy diacetosterins are difficult to demold and so they do not exhibit these desirable properties. Thus, in the intervening decades, waxy acetoglycerides have been primarily used, not as confectionery fats, but as protective coatings, thin films, moisture barriers and plas- ticizers. Some compositions of this nature are referred to "hot melts" and may contain antibiotics (U.S. Pat. No. 3,192,057 to Hines and Shirk) or polymeric materials (U.S. Pat. No. 3,388,085 to Levkoff and Phillips) to prolong the life of the coating. Recent research in this laboratory has shown that ace¬ toglycerides bearing long (C 16 to C 24 ) , saturated pendant groups such as the acetostearins are low in calories (U.S. application Ser. No. 07/804,140, cited above). Therefore, i would be desirable to have crystal modifiers that modulate t waxy, rubbery properties of acetoglycerides, especially diac tostearin, so that these fats can be employed in confectione coatings. Disclosure of the Invention An object of the present invention is to provide ways t modulate the properties of diacetin fats such as diaceto- stearin so the fats can be employed in confectionery coating such as chocolate coatings. It is a further and principal object of the present in¬ vention to provide crystal modifiers for diacetin fats. It is another object of the invention to provide confec tionery products coated with low calorie acetoglyceride coatings that demold easily and that have snap, hardness and gloss without waxiness and rubberiness. These and other objects are accomplished by the present invention, which provides crystal modifiers for the diacetin fats diacetopalmitin, diacetostearin, diacetoarachidin, di¬ acetobehenin, and mixtures of these. The crystal modifiers are acetylated, propylated, and butylated long chain, sa¬ turated diglycerides, i.e., triglycerides bearing one C to C 4 short acid residue and two long C 16 to C 24 , preferably C 18 to C 22 , saturated fatty acid residues. Denoting the short moiety as S and the long as L, pre¬ ferred confectionery coatings of this invention contain a sweetener, a flavor, and a fat ingredient comprising about 7 to 95%, more narrowly about 83% to about 90%, of a diaceto glyceride and about 5% to 30%, more narrowly about 10% to about 16%, of a SLL/LSL crystal modifier fat. In one espe¬ cially preferred embodiment, the coating fat comprises diace stearin containing about 10% to about 18% acetodistearin. Confectionery coatings prepared with the improved diace tin fats of this invention are disclosed. These coatings exhibit good snap, hardness and gloss and demold easily, yet 13150 -6- are lower in calories than typical confections prepared with conventional fats such as cocoa butter. Moreover, coatings made with the fat compositions of this invention exhibit bloom resistance and eliminate the need for tempering. Methods for modifying the crystal structure of diaceto- stearins are also disclosed. Brief Description of the Figures Figure 1 shows differential scanning calorimetric (DSC) solid fat indices of freshly made confectioners' coatings prepared using diacetostearin containing 3% acetodistearin ( _-.■.^Δ. m.. ) , diacetostearin ' containing 13% acetodistearin ( <£> ) , and diacetostearin containing 30% acetodistearin ( -— -—_-___. ) compared with a control coating prepared using tempered cocoa butter ( ««»«0««««-« ) . Figure 2 shows DSC solid fat indices of chocolate coating compositions prepared using diacetostearin containing 2% acetodistearin freshly prepared ( --«Α--- ) t after storage 2 weeks at 24'C ( _••••• ? ••••• ) , and after storage 2 months at 24'C ( _______ —_--_ — - ) , compared with a control coating prepared using tempered cocoa butter ( * * «*«»£ ■ *-»>*-. ) . The coating exhibits softness and pliability, and changes only slightly after a year's storage. Figure 3 shows DSC solid fat indices of chocolate coating compositions prepared using diacetostearin containing 30% acetodistearin freshly made ( - --A--- ) , after storage 2 days at 24*C ( ■••••■(Tt) ), and after storage 4 days at 24°c ( .____-_____. -___- ) , compared with a control coating prepared using tempered cocoa butter ( < > « {3 » " » " « ) . Freshly prepared coatings exhibit waxiness, and within a few days at room temperature, the waxiness increases. Figure 4 shows DSC solid fat indices of chocolate coating compositions prepared using diacetostearin containing 13% 50 -7 - acetodistearin freshly made ( --■Α--- ) , after storage 10 weeks at 24'C ( • )■•..• ), and after storage 4 months at 24 ( _■-____._-____.____.) , compared with a control coating prepared using tempered cocoa butter ( O ) • The coating hardens ove a period of weeks to a state closely resembling tempered coc butter, and exhibits good snap, hardness and improved mold r lease in comparison with coatings prepared with 3% acetodi¬ stearin. Figure 5 shows Instron™ puncture (A, maximum stress in dyne/cm 2 x 10 6 ) and three point bend (B, maximum stress and Young Modulus in dyne/cm 2 x 10 6 ) data on chocolate bars formulated with diacetin fat (AAs), diacetin containing 12.6 acetodistearin, and diacetin containing 25% acetodistearin. Best Modes for Carrying Out the Invention In the practice of this invention, the physical pro¬ perties of diacetin fats are modified by admixing them with about 10 to about 18 weight % of a crystal modifying fat comprising triglycerides bearing one short C 2 to C, acid residue and two long, saturated C ιe to C 24 , preferably C 18 to C 22 , fatty acid residues per molecule. Mixtures of the crystal modifying fat with the diacetin fat yield a coating fat having desirable properties for confections. By the term "diacetin fat" is meant fats bearing two acetic acid residues and one long, saturated c 16 to C 24 fatty acid residue per molecule. Diacetin fats can be tri¬ glycerides having the acetyl residues on the 1- and 2- posi¬ tions or on the 1- and 3- positions, or a mixture cf these. Example diacetin fats include diacetopalmitin (diacetyl- palmitoyl glyceride) , diacetostearin (diacetyl-stearoyl glyceride) , diacetoarachidin (diacetyl-arachidoyl glyceride) diacetobehenin (diacetyl-behenoyl glyceride) , and mixtures o these. Preferred diacetin fats contain at least a out 75% diacetostearin, preferably at least about 85% diacetostearin Crystal modifying fats are triglycerides bearing one short C 2 to C 4 acid residue and two long, saturated C-, 6 to C 24 , preferably C 18 to C 22 , fatty acid residues per molecule. Denoting the short residue as "S" and the long as "L", the crystal modifying fats are either LLS or LSL specie or a mixture of LLS and LSL species described by the followi formulae: (LLS) (LSL) where each L, independently, is a long chain saturated aliphatic group having between 15 and 21 carbons, derived from a fatty acid having 16 and 24 carbons; and and each S, independently, is a short chain group havin 1 to 3 carbons, derived from an acid having 2 to 4 carbons. Crystal modifying fats may also contain from 0 to 5%, more narrowly about 1 to about 3%, LLL. Short acid residues have 2 to 4 carbons. Short residues are derived from carboxylic acids of the formula SCOOH, wher S is a short chain aliphatic group having 1 to 3 carbons. A denoted herein, where triglycerides are described as bearing pendant groups derived from acids having 2, 3, or 4 carbons, compositions derived from acids having predominantly 2, 3, o 4 carbons are included. Acylation of a glycerol hydroxyl by acid SCOOH results in the attachment of short chain S to the glycerol backbone by means of an ester linkage (-O-(CO)-). Where there is more than one short group attached to a gly¬ ceride, the groups may be the same or different. As used herein, the term "acid residue" refers to an acyl group com¬ prising a short chain portion, here S, and a carbonyl group. Short chain S may be straight or branched. Short chain may be derived from any synthetic or natural organic acid including, but not limited to acetic (ethanoic) , propionic (propanoic) , butyric (butanoic) , and the like acids. As us herein, chemical names include isomeric variations; for example, "butyric acid" includes normal-butyric acid (bu¬ tanoic) and iso-butyric (2-methylpropanoic) acid, and so forth. Preferred acids are acetic, propionic, and butyric acids, and mixtures of these. The long saturated pendant groups are derived from fatt acids of the formula LCOOH, where L is a saturated aliphati group having 15 to 23 carbons. L groups may be derived fro any synthetic or natural, straight or branched saturated organic acid including, but not limited to, palmitic (hexa- decanoic) , stearic (octadecanoic) , arachidic (eicosanoic) , behenic (docosanoic) , and the like acids. L groups may also be derived by hydrogenating unsaturated acids of the formula UCOOH, where U is a C 15 to C 19 unsaturated group, including, but not limited to, palmitoleic (9-hexadecenoic) , oleic ( cis 9-octadecenoic) , vaccenic (trans-ll-octadecenoic) , linoleic (cis f cis- 9,12-octadecedienoic) , linolenic (9,12,15-octa- decatrinoic and 6,9,12-octadecatrienoic) , eleostearic (9,11, octadecatrienoic) , arachidonic (5,8,11,14-eicosatetraenoic) , and the like acids. The various L and U groups can be derived from mixtures fatty acids obtained from natural oils such as soybean, saf- flower, sunflower, sesame, peanut, corn, olive, rice bran, mustard seed, cottonseed, poppyseed, rapeseed, marine, mea- dowfoa and the like oils; fats such as babaεsu nut oil, p oil, palm kernel oil, tallow, lard, shea butter, dairy butte or plant waxes such as jojoba. Fat mixtures and/or fractio crystallized fats, interesterified fats and mixtures of thes may also be employed. Especially preferred crystal modifying fats include acet distearin (acetyl-distearoyl glyceride) , propiodistearin (pr pionyl-distearoyl glyceride) , butyrodistearin (butyro-di- stearoyl glyceride) , and mixtures of these. Thus, where natural oils are employed as a source of L groups, hydro- genated fats having at least about 70%, preferably at least about 80%, stearic acid residues such as, for example, hydro genated peanut oil, hydrogenated olive oil, hydrogenated soy bean oil, hydrogenated sesame oil, and hydrogenated corn oil are especially desirable. Other embodiments employ L moieti derived from hydrogenated fats having at least about 90% stearic acid residues, such as hydrogenated sunflower oil, hydrogenated safflower oil and hydrogenated canola. Diacetin and crystal modifying fats for coatings may be prepared using synthetic procedures known to those skilled i the art, such as, for example, directly esterifying glycerol or glycerol esters with fatty acids, fatty acid halides (not ably chlorides) or fatty acid anhydrides, or transesterifyin glycerol with fatty acid esters. The diacetin and crystal modifying fats are then mixed together. Alternatively, a coating fat mixture comprising about 70% to about 95%, more narrowly about 83% to about 90%, of a di¬ acetin fat and about 5% to about 30%, more narrowly about 10% to about 16%, of a crystal modifying fat may be prepared by interesterifying long chain triglycerides with triacetin for such time and under such conditions that triglycerides beari long and short residues form. Because of limited solubility of triacetin in hydrogenated oils, a solvent is employed in one embodiment. Since the use of solvents is not preferred for the preparation of fats for edible coatings, however, a preferred synthesis is a single phase interesterification between a liquid feedstock oil and triacetin, followed by hydrogenation. Starting materials for triglyceride preparations may be obtained commercially or isolated from natural sources. Alt natively, component triglycerides may be isolated from natur or processed fats or oils, or fractions thererof. Isolated prepared triglycerides are purified using techniques known t those skilled in the art. These include, but are not limite to, steam deodorization, fractional crystallization, distill tion, chro atography, and the like. Example purifications a illustrated hereafter. Diacetin fats and crystal modifying fats may be incor¬ porated into coating compositions as the sole fat ingredient or in combination with another fat and/or fat mimetic. Othe fats include butter, cocoa butter, natural triglycerides ric in highly desirable or essential fatty acids, such as oleic, linoleic, linolenic, or eicosapentaenoic acid, triglycerides bearing fatty acids having beneficial attributes such as tho associated with conjugated linoleic acid isomers, medium cha triglycerides and the like. Other fat mimetics include any heretofore suggested as edible fat replacements, including, but not limited to, sugar esters, neoalkyl esters, poly- glycerol esters, malonate esters, propoxylated glycerols, retrofats, carboxy/carboxylates, polyvinyl alcohol esters an the like. When employed either alone or in products with other fat the diacetin fat and crystal modifying fat mixture (herein¬ after referred to as "modified diacetin fat") is desirably added to the coating composition in amounts effective to reduce the calories in the coating. For example, a 25% or greater replacement of the usual fat component can be effec¬ tive for this purpose, and replacements of at least 50% are desired in many cases. An especially preferred embodiment employs the modified diacetin fat as at least about 90% of t fat ingredient in the food product, or, in another embodimen as the only fat ingredient. In chocolate-like coatings, modified diacetin fats are also employed in amounts effective to reduce bloom, i.e., i amounts that reduce visually apparent bloom at least about 35%, preferably at least about 50%. Preferred embodiments reduce visually apparent bloom by at least about 90% over t or three temperature (warming and cooling) cycles. As is familiar to the skilled artisan, bloom is a separation of f crystals from the matrix of a chocolate coating, generally caused by separation of cocoa butter from the matrix and extrusion or recrystallization of fat to or on the surface, forming white layers or splotches. Bloom is usually ascrib to partial liquefication (due, for instance, to temperature fluctuations) and then recrystallization of the fat which sometimes migrates to the surface. Although tempering, the formation of stable crystals via a commonly used cooling an slow heating process, can help in retarding bloom, bloom re mains a recurring problem in the chocolate confection in¬ dustry. Surprisingly, it has been found that, though many of th crystal modifying fats such as acetodistearin exhibit bloom, the diacetin fats do not, nor do this invention's blends of diacetin fats with crystal modifying fats. Thus, chocolate like confectionery products prepared with the modified di¬ acetin fats of this invention do not exhibit visually appar bloom after at least six months on the shelf. Moreover, especially preferred confections can withstand fluctuations temperature that usually give rise to bloom in ordinary chocolate confections even when the modified diacetin fat coating has been quench cooled during manufacture. Confectionery coatings made with the modified diacetin fats of this invention ordinarily contain a sweetener and a flavoring in addition to the fat component. The sweetener c be a natural sweetener such as a sugar, primarily sucrose, glucose, fructose, and maltose, honey, or any one of known artificial sweeteners including 1-aspartyl-l-phenylalanine methyl ester (commercially available as aspartame or Nutri- Sweet™) , saccharine, cyclamate and the potassium salt of 6-methyl-3,4-dihydro-l , 2 ,3-oxathiazin-4-one-2 ,2-dioxide (commercially available as acesulfame-K) , or a mixture of these. Among the preferred reduced calorie confectionery coatin prepared using the modified diacetin fats of this invention are those employing little or no sucrose. Because many arti ficial sweeteners are substantially sweeter than sucrose, a bulking agent such as polydextrose, isomalt, isomaltulose, polyglucose, polymaltose, carboxymethyl-cellulose, microcrys talline cellulose, cellulose gel, arabinogalactan, as well a mixtures or combinations of any of these is generally em¬ ployed. These agents can be included in amounts readily deter inable by the skilled artisan. Confectionery coating compositions made with the modifie diacetin fats of this invention comprise a flavor in additio to the fat component in amounts effective to deliver flavor the product. Any type of flavor may be employed, including, for example, chocolate, mint, nut, fruit (including coconut) spices such as cinnamon and vanilla, coffee, maple, honey, molasses, and the like. For chocolate and chocolate-like compositions, the sourc of chocolate flavor may be cocoa powder, cocoa butter, choco late liquor, or the like. Preferably, the source of chocola is present in an amount of about 5% to about 40% by weight, more preferably about 10% to about 35%, most preferably abou 25% to about 35% by weight. Most commonly, cocoa powder, which is usually formed from the press cake remaining after pressing chocolate liquor, such as by grinding the cake firs through a coarse tooth roller and then through a finer grind into the desired powder, is utilized. When white chocolate desired, though, cocoa powder can be eliminated, and the de¬ sired chocolate flavor provided by using cocoa butter in th composition. An advantage of the invention is that cocoa butter is miscible in modified diacetin fat in all propor¬ tions. Confectionery coating compositions made using the modifi diacetin fats of this invention can also contain other ingre dients depending upon the flavor or other properties desired For instance, milk or milk powders or solids (preferably non fat) can be included, as can eggs, gelatin, cornstarch or other starch such as potato or rice, fruits and nuts, molas¬ ses, and colorings. Lecithin at a level of about 0.5% lowe the viscosity of the coating and facilitates enrobing; othe emulsifiers may be employed. Sorbitan fatty acid esters suc as sorbitan tristearate used at levels, for example, of abo 1 to about 10 weight percent, more narrowly about 1.5 to abo 4 weight percent can be added to increase the hardness of th coatings. Example coatings are illustrated in the next sec¬ tion. Coatings prepared with the modified diacetin fats of thi invention exhibit a number of desirable characteristics. Wi crystal modifier levels of about 10% to about 20%, the modi¬ fied diacetin fats exhibit surprisingly good snap that rubbe unmodified diacetin fats do not have, yet the compositions a sufficiently hard to be used as confectionery coatings. The compositions have a pleasant crunchy texture, and also sur¬ prisingly exhibit a gloss not observed in compositions con¬ taining unmodified diacetin fats. Furthermore, confectionery compositions containing modi¬ fied diacetin fats exhibit a lower viscosity than diacetin fats, which facilitates pouring the modified fats into molds and this is achieved without adding lecithin. Yet, on cooling, modified diacetin fats demold much more easily than unmodified diacetin fats. As has been mentioned, another advantage of the inventio is that chocolate and chocolate-like confectionery coatings made using the modified diacetin fats of this invention do n bloom under ordinary circumstances, which increases the shel life of products made using them. Moreover, the fat does no require tempering. Indeed, modified diacetin fats can be quench cooled without afterwards exhibiting bloom, and this can greatly simplify the manufacture of confections in com¬ mercial applications. Modified diacetin fats also set up fast, which simplifies the cooling and hardening step in the manufacture of coated products. On the other hand, at levels of less than about 10% crys tal modifier, modified diacetin fats do not bloom, but they exhibit inferior snap, gloss, hardness and ease of demolding At levels of more than about 16% to 20% crystal modifier, modified diacetin fats tend to become waxy and have a tenden to bloom, but they demold readily and are quite glossy. Another advantage of the invention is that desirable or- ganoleptic characteristics can be achieved in coatings for¬ mulated with diacetin fats containing about 10% to about 16% crystal modifier. In preferred embodiments, coatings melt away pleasantly in the mouth without leaving a waxy mouthfee even after many months on the shelf. Another advantage of the invention is that preferred modified diacetin fats are low in calories and contain littl lauric, myristic, and/or palmitic acid or trans unsatura- tion, which have recently investigated regarding effects on cholesterol concentrations in blood serum (Bonanome, A., and Grundy, S.M., New Eng. Jour. Med. 318 : 1244-1248 (1988) and Mensink, R.P., and Katan, M.B., New Eng. Jour. Med. , 323 : 439-445 (1990) ) . EXAMPLES The following examples are presented to further illus¬ trate and explain the present invention and should not be taken as limiting in any regard. Unless otherwise indicated, all parts and percentages are by weight, and are based on th weight at the particular stage of the processing being de¬ scribed. Nuclear magnetic resonance (NMR) data reported are prot NMR data. Fat product analysis also employs supercritical fluid chromatography (SFC) , separating and quantifying the mixture components, using a standard procedure. After fil¬ tering through a 0.45 micron filter, 0.1 ul of a 30 to 50 mg/ml sample is injected onto a 1 X 100 mm Deltabond Cyano™ column from Keystone Scientific in a Suprex Model 200A S.C.C. having an S.C.C.-grade carbon dioxide mobile phase and an ove temperature of 125°C. A linear pressure gradient of 100 to 300 atmospheres is applied over a course of 20 minutes (i.e., 10 atm/min) , followed by a hold at 300 atmospheres for 10 minutes. A flame ionization detector at 400°C detects emerg¬ ing mixture components run against an internal standard of methyl tetradecanoate (10 to 12 mg/mL) in methylene chloride. External standards of mono-, di-, and tristearin (-10 mg/mL each) are run under identical conditions. Using these peak areas, the peak areas of the sample are normalized, added together, and divided by the total to obtain percentages of fat components. Differential scanning calorimetry (DSC) is used to obtai information about the melting and crystallization behavior of the fats and solids content at any given temperature. A sample is cooled from about 20°C above its melting point to about 20°C below, held at the final temperature, and then reheated to the initial temperature. Crystallization and melting thermograms are subjected to several analyses. The melting point(s) are taken as the peak minima (endothermic transition in the down direction of the chart plotting mW pe unit time versus temperature) obtained in the heating cycle, and the crystallization temperature as the peak onset in the cooling cycle. Enthalpies of phase transitions are auto¬ matically calculated in mJoules/mg of sample by choosing the two temperature points of onset of melting and 100% melted. Percent solids, i.e., the percent liquid portion of the samp at any given temperature, are calculated by integration. Unless otherwise indicated, solid fat indices (herein abbreviated S.F.I.) are determined using dilatometry accordi to A.O.C.S. Method Cd 10-57 (1989) , reporting solids at 50°F (10°C) , 70°F (21.1'C), 80°F (26.7°C), 92°F (33.3°C), and 100° (37.8°C). Solid fat contents (S.F.C.) of the products are determined by NMR using A.O.C.S. method 16-81 (1989). Mettl dropping points (M.D.P.) are determined using a Mettler Thermosystem FP 800 following A.O.C.S. Method Cc 18-80 (1989) Example 1 This example illustrates the preparations of diaceto¬ stearin and several diacetostearin crystal modifiers. Diacetostearin is prepared by reacting monostearin with acetic anhydride. A reaction flask equipped with a magnetic stirrer, heating mantle, thermometer, and reflux condenser is charged with 968.22 g (2.7 moles) 1-glycerol-rac-mono- stearin obtained from Spectrum Chemicals (Lot # FC027) , whic is melted prior to adding 578.9 g (5.67 moles) acetic anhy¬ dride (99%, Aldrich Chemicals) . The reaction flask is heated to reflux for 8 hours until the reaction mixture is a golden liquid at room temperature, and the acetic acid side product is removed by vacuum distillation. The yield of distillate i quantitative. The product is passed through a falling film still and deodorized (40 mL water, < 1 mm Hg, 180 to 200°C) . The yield is 1200 g (2.1 moles) of a golden yellow wax. Fat acid analysis shows the product to have 66% acetic acid resi dues and 34% stearic acid residues. This diacetostearin is employed in the next example. To prepare acetodistearin, a distearin starting material is first prepared. A 3-L, 2-neck reaction flask equipped wi a heating mantle, thermometer, stirrer, and reflux condenser is charged with 248 g stearic anhydride (0.45 moles, obtaine from Aldrich) and 37 g glycidol (0.5 moles) . The mixture is stirred and heated to 95-100°C for 3 hours, 3.2 g tetraethyl ammonium bromide is added, and the mixture stirred and heate for another 3 hours at 100-105°C. DL-2-amino-l-propanol (2. g) is added and the flask is cooled until it solidifies (-65°C) . The reaction flask is placed in a 60-65°C oven, he for 48 hours, and then heated to melt the product for transf into a 4-L beaker. The product is crystallized from acetone washed and dried. An 85% yield of a >93% pure product is obtained. A 3-L, 3-neck reaction flask equipped with a heating man tle, stirrer, thermometer and reflux condenser is charged wi 502 g (0.8 mole) of the distearin starting material. This i melted, 82 g acetic anhydride (0.8 mole + a 5% excess, -99% pure, obtained from Aldrich Chemicals) is added, and the mix ture is refluxed for 8 hours, producing a white solid at roo temperature. The product is vacuum distilled to remove acet acid, passed through a falling film still (164 to 168°C, < 1 mm Hg to remove volatiles) and deodorized (180 to 200°C, 50 water, < 1 mm Hg) . Fatty acid analysis shows this product t have 31% acetic acid residues and 69% stearic acid residues. This acetodistearin is employed in the next example. Alternatively, acetodistearin is prepared by adding 5 mL acetyl chloride to 90 mg (0.14 moles) 1,3-distearin, and stirring and heating the mixture to 85°C until all the acety chloride is reacted. An additional 2 L acetyl chloride is added and the mixture is reheated to yield predominantly 2-acetyl-l,3-distearoyl glyceride. Similarly, a mixture of 2.1 g (0.01 mole) stearoyl chloride and 1.4 g (0.01 mole) monoacetin obtained from Kodak is heated to 85°C for 2 hours another 4.0 g stearoyl chloride is added, and the mixture is reheated to yield predominantly l-acetyl-2,3- distearoyl glyceride. Propiodistearin is prepared by reacting a 1:1 molar rati of distearin with propionic anhydride. A 2-L, 2-neck flask equipped with a thermometer, reflux condenser, heating mantl and stirrer is charged with 367 g distearin, which is melted prior to adding 76 g propionic anhydride. The mixture is refluxed at 125"C for ~5 hours, left to stand overnight at room temperature, and refluxed with stirring at 80°C for 6 hours. The mixture is distilled to yield a solid crude pro¬ duct that is dissolved in hexane and washed with water until neutral. Hexane is removed in vacuuo and the off-white pro¬ duct solid, dried. The yield is 374 g (93%) . Butyrodistearin is prepared by reacting distearin with butyric anhydride (-99% pure, obtained from Aldrich) . A 3-L 3-neck flask equipped with a thermometer, reflux condenser, heating mantle and stirrer is charged with 720 g distearin, which is half melted prior to adding 204 mL butyric anhydrid The mixture is heated for -2 1/2 hours at 85°C, left to stan without heat for two days, and refluxed at 85°C for 8 hours. The mixture is distilled twice at 1 mm Hg to yield 743 g (93 of a hard, light brown solid. Example 2 This example compares and contrasts diacetostearin choco late coatings containing different levels of acetodistearin and comparisons of these with control chocolate coatings con taining tempered cocoa butter. 13150 -20- The coatings are prepared by mixing equal parts confec¬ tioner's sugar, cocoa powder, and fat thoroughly at 55° to 65*C. The mixture is then poured into molds and allowed to cool to ambient temperature or refrigerated. The coatings are then stored at 24*C. Figure 1 shows the solid fat content on the day of preparation of the diacetostearin coatings containing three levels of acetodistearin: 2% ( ---jΔ--- ) , 13% ( . > ) , and 30% ( - ^ —— ) compared with tempered cocoa butter The DSC melting profile of coating prepared using cocoa butter ( i—«g« ) is compared with a sample coating prepared using diacetostearin containing 2% acetodistearin in Figure 2. Freshly prepared ( -...γΔ,-... ), the sample coating is softer than the cocoa butter control. The coating has an acceptable, though somewhat too soft, mouthfeel. After storage for two weeks, the melting profile exhibits a slight change ( (TT)..... ) , which remains relatively stable for two months ( -——-■— ) to a year. • The coating remains slightly too soft, pliable, bendable and rubbery. Figure 3 demonstrates the change in solid fat content with time for a chocolate coating containing 30% acetodistearin and 70% diacetostearin, compared with a cocoa butter control coating ( ^^^ g ) . When newly prepared ( »- J Δ k —- ) , it ex¬ hibits a somewhat too waxy mouthfeel. Within a few days at room temperature, it becomes very waxy ( •••••<•}) at 2 days; -——— at 4 days). Thus, levels of 30% are too high for ambient shelf stored products. However, the level is satisfactory for some refrigerated products because at these levels of acetodistearin in diacetostearin, the changes to harder fat crystal forms are slowed in the refrigerator. The solid fat content profile and changes with time for a coating containing, instead, 13% acetodistearin and ~ 87% 3150 -21- diacetostearin, exhibits an acceptable mouthfeel freshly prepared ( ---^--i ). Over a period of several weeks, it hardens to a state closer to cocoa butter ( < ) at 10 weeks), and remains stable in this state ( ..____._____. _____ at 4 months) . The chocolate exhibits better snap, hardness, and improved mold release compared with the 3% sample. A confectioner's coating exhibiting good properties is also prepared by thoroughly combining equal parts confec¬ tioner's sugar, cocoa powder and a mixture of 13% acetodi¬ stearin and 87% diacetostearin at 55° to 65 ° C , adding 0.5% by weight lecithin, and cooling. Example 3 This example further compares and contrasts the physical properties of diacetostearin with diacetostearin containing crystal modifiers. Using a Brookfield viscometer at 4l.5 * C, pure diaceto¬ stearin is very thick and does not flow, exhibiting a vis¬ cosity of 16.4 centipoise. A mixture of 12.5% acetodistearin in diacetostearin flows more, exhibiting a viscosity of 8.1 centipoise. A mixture of 25% acetodistearin and 75% diaceto¬ stearin flows readily and exhibited a viscosity of 4.1 centi¬ poise. Chocolate bars having identical dimensions are prepared b mixing 1 part confectioner's sugar, 1 part cocoa, and 1 part of these test fats (diacetostearin, 12.6% acetodistearin in diacetostearin, and 25% acetodistearin in diacetostearin) . The chocolates are subjected to rheological measurements usin an Instron™ 4501 equipped with a Series IX automated Material Testing System 1.15 (obtained from Instron Corporation, 100 Royall St. , Canton, MA. 02021) . Puncture and three point ben tests that compare and contrast measurements of a standard force directed as a probe or blade against the samples as a function of time, the applied load per unit of cross section against an increase in length per unit length, and stress versus strain are run. The puncture tests are run using a 1.6 mm probe at 50 mm/min at 73°F and 50% humidity. Fifteen data points are collected per sample, and the maximum stress (dyne/cm 2 X 10 6 ) for each sample is averaged. Three point bend tests are run in triplicate at 50 mm/min at 73°F and 50% humidity for each sample using the same equipment and a 69.49 mm X 2. mm blade descending on a platform having a 3.0 cm spacing be tween bars. The average maximum stress (dyne/cm 2 X 10 6 ) is plotted in Figure 5 (A summarizes puncture test data; B, th point bend test data) . Plots of load versus displacement and data on stress and Young's moduli (C summarizes three point bend test data) illustrate that diacetostearin exhibits more elasticity than the other samples containing crystal modifiers. The samples do not show a steep slope to a sharp peak expected for a material undergoing brittle fracture. Instead, the material deforms with the applied load (see Figure 5) . The material behaves like a plastic material where deformation or flow occurs, and so the chocolate bars exhibit no snap. In contrast to this, chocolates made diacetostearin con¬ taining crystal modifiers have a steeper slope and sharper peak than the diacetostearin samples. The stress at failure which is related to the peak load, and the Young's modulus, which is related to the slope of the curve, illustrate the differences. The values are higher. The samples containing crystal modifiers undergo brittle fracture rather than de¬ forming under an applied load, and hence exhibit snap not observed with diacetin. Example 4 This example illustrates how improved acetoglycerides of this invention can be prepared using interesterification. Diacetostearin containing crystal modifiers are prepared by reacting 1 mole fully hydrogenated soybean oil (obtained from Vandenberg Food Ingredient Group, Lisle, IL) with 12 moles triacetin (obtained from Aldrich Chemical Company, Mil waukee, WI) . The reactants are blended and heated to 115°C and interesterified in the presence of 0.4% sodium methoxide by heating with agitation under a vacuum for about 10 minutes. The reaction is stopped and the mixture cooled, washed, bleached, dried and filtered to yield a product hav¬ ing a M.D.P. of 31.2°C. This is further purified by steam deodorization at 210°C for 2 hours to yield a solid product having a M.D.P. of 35.7°C and an S.F.C. of 90.6% at 32°F, 89.0% at 50°F, 87.0% at 70°F, 83.9% at 80°F, 37.4% at 92°F, 1.0% at 100°F, and 0% at 104"^. Another improved acetoglyceride fat of this invention is prepared by interesterifying 1 mole hydrogenated canola (re¬ fined, low erucic rapeseed oil containing 4% palmitic acid, hydrogenated at 180°C and 60 lbs hydrogen until the Iodine Value (IV) is < 3) with 8 moles triacetin using the proce¬ dure described above and steam deodorizing to yield a pro¬ duct having a M.D.P. of 36.1"C and a S.F.I, of 69.7% at 50°F, 67.4% at 70°F, 63.1% at 80°F, 29.6% at 92°F, and 0 at 100°F. Another sample is prepared by interesterifying 1 mole of hydrogenated high erucic rapeseed oil (obtained from CSP) with 1.5 moles triacetin in the presence of 0.3% sodium methoxide and steam deodorizing to yield a product having a M.D.P. of 50°C. The above description is for the purpose of teaching the person of ordinary skill in the art how to practice the pre¬ sent invention, and it is not intended to detail all those obvious modifications and variations of it which will become apparent to the skilled worker upon reading the description. It is intended, however, that all such obvious modifications and variations be included within the scope of the present invention, which is defined by the following claims.

Claims: CLAIMS 1. A coating composition having an acetoglyceride fat ingredient comprising a mixture of (a) from about 70% to about 95% of a diacetin fat comprising triglycerides bearing two acetic acid residues and one long, saturated C 16 to C 22 fatty acid residue per molecule; and (b) from about 5% to about 30% of a crystal modify¬ ing fat comprising triglycerides bearing one short C 2 to C 4 acid residue and two long, saturated C 16 to C 2A fatty acid residues per molecule. 2. A chocolate confectionery coating comprising a sweet¬ ener, a chocolate flavor, and a diacetin fat ingredient selected from the group consisting of diacetopalmitin, diacetostearin, diacetoarachidin, diacetobehenin, and mixtures thereof, characterized in that the diacetin fat ingredient further comprises from about 10 to about 18% of a crystal modifier comprising triglycerides bearing one C 2 to C 4 acid residue and two saturated C 16 to C 22 fatty acid residues per molecule. 3. A composition according to claims 1 or 2, wherein the fat ingredient comprises a mixture of from about 83% to about 90% diacetin fat and from about 10% to about 16% crystal modifying fat. 4. A composition according to claims 1 or 2, wherein the fat ingredient comprises a mixture of from about 84% to about 90% diacetostearin and from about 10 to about 16% acetodistearin. 5. A composition according to claim 4 wherein the fat ingredient comprises a mixture of about 87% diacetin fat and about 13% acetodistearin. 6. A composition according to claims 1 or 2, wherein the fat further comprises about 1.5 to about 4% sorbitan fatty acid ester. 7. A method for improving the crystal properties of a saturated diacetin coating fat comprising incorporating into said diacetin coating fat from about 5 to about 30% of a crystal modifier comprising triglycerides bearing one C 2 to C A acid residue and two saturated C 16 to C 22 fatty acid residues. 8. A method according to claim 7 wherein from about 10 to about 16% of a crystal modifier is incorporated into the diacetin coating fat. 9. A method according to claims 7 or 8 wherein the satu¬ rated diacetin coating fat is selected from the group consisting of diacetopalmitin, diacetostearin, diaceto¬ arachidin, diacetobehenin, and mixtures of these, and the crystal modifier is selected from the group consisting of acetodistearin, propiodistearin, butyrodistearin, and mixtures of these. 10. A method according to claim 9 wherein the diacetin coating fat is predominantly diacetostearin and the crys¬ tal modifier comprises acetodistearin.

Inventors: OTTERBURN MICHAEL S, WHEELER EDWARD L, OTTERBURN, MICHAEL, S., WHEELER, EDWARD, L.
Applicants: NABISCO INC, NABISCO, INC.
Application year: 1993
Main classification: A23D9
IPC codes: A23D9, A23G1, A23G3, C07C69, C11C3