Patent GB-841317-A (GB)
Title: Improvements in or relating to cocoa-butter substitutes and their use in chocolate and confectionery
Inventor: CROSSLEY ANTONY
IPC: A23G1/36
Filed: 1955-10-31
Abstract: A cocoa butter substitute comprises a mixture of cocoa butter and a fraction obtained by fractional crystallization of beef or mutton tallow from a solvent, this latter fraction having an iodine value of 28-40, preferably 28-35, a softening point of 30-45 DEG  C., preferably not higher than 40 DEG  C., and a dilatation at 20 DEG  C. of not less than 1200, preferably not less than 1500; details are given of methods whereby both the softening point and the dilatation may be determined.  The tallow fraction is suitably obtained by fractionally crystallizing mutton or beef tallow from anhydrous acetone to remove at least 35%, usually up to 55% (by weight of the tallow), of the lowest melting glyceride fraction. Up to 30% (by weight of the tallow) of the highest melting glyceride fraction is also usually removed.  The lowest melting glyceride fraction is removed from the tallow as a solution in insufficient solvent to dissolve all the tallow at reduced temperatures, leaving the remaining tallow glycerides as a solid. The highest melting fraction is then removed in a similar manner except that the required cocoa butter substitute fraction this time is the portion that is dissolved, the solvent thereafter being removed to recover the fat. Detailed directions are given as to the manner in which the fractional crystallization may be performed.  If desired, solvents other than acetone, such as ether or light petroleum, may be used in the fractional crystallization. The cocoa butter substitute may be mixed with a palm oil fraction prepared as described in Specification 827,172, and/or with a lard fraction prepared as described in Specification 841,316, when used in making chocolate.ALSO:Chocolate or confectionery contains as a cocoa butter substitute a beef or mutton tallow fraction having an iodine value of 28-40, preferably 28-35, a softening point of 30-45 DEG C. preferably not higher than 40 DEG C., and a dilatation of 20 DEG C. of not less than 1200, preferably not less than 1500; details are given of methods whereby both the softening point and the dilatation may be determined.  The tallow fraction is suitably obtained by a fractionally crystallizing mutton or beef tallow from a solvent, such as anhydrous acetone, to remove at least 35%, usually up to 55%, (by weight of the tallow), of the lowest melting glyceride fraction.  Up to 30% (by weight of the tallow) of the highest melting glyceride fraction is also usually removed. The lowest melting glyceride fraction is removed from the tallow as a solution in insufficient solvent to dissolve all the tallow at reduced temperatures, leaving the remaining tallow glycerides as a solid.  The highest melting fraction is then removed in a similar manner except that the required cocoa butter substitute fraction this time is the portion that is dissolved, the solvent thereafter being removed to recover the fat.  If desired, solvents other than acetone, such as ether or light petroleum, may be used in the fractional crystallization.  The tallow fraction may be incorporated in chocolate in conjunction with cocoa butter, with a palm oil fraction prepared as described in specification 827,172, and/or with a lard fraction prepared as described in Specification 841,316, together with cocoa powder and sugar.