Patent GB-841316-A (GB)
Title: Improvements in or relating to cocoa-butter substitutes and their use in chocolate and confectionery
Inventor: CROSSLEY ANTONY
IPC: C11B7/00
Filed: 1955-10-31
Abstract: A cocoa butter substitute comprises a mixture of cocoa butter and a fraction obtained by fractional crystallization of lard from a solvent, this latter fraction having an iodine value of 25-40, preferably 30-40, a softeining point of 35-45 DEG  C., and a dilatation at 20 DEG  C. of at least 1200 and preferably not less than 2000; details are given of methods whereby both the softening point and the dilatation may be determined.  The lard fraction is suitably obtained by fractionally crystallizing lard from anhydrous acetone to remove at least 60% and up to 80% (by weight of the lard) of the lowest melting glyceride fraction.  Up to 5% (by weight of the lard) of the highest melting glyceride fraction is also usually removed.  The lowest melting glyceride fraction is removed from the lard as a solution in insufficient solvent to dissolve all the lard at reduced temperatures, leaving the remaining lard 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 being thereafter 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 mutton or beef tallow fraction prepared as described in Specification 841,317, when used in making chocolate.ALSO:Chocolate or confectionery contains, as a cocoa butter substitute, a lard fraction having an iodine value of 25-40, preferably 30-40, a softening point of 35-45 DEG C., and a dilatation at 20 DEG C. of at least 1200 and preferably not less than 2000; details are given of methods whereby both the softening point and the dilatation may be determined.  The lard fraction is suitably obtained by fractionally crystallizing lard from a solvent, such as anhydrous acetone, to remove at least 60% and up to 80% (by weight of the lard) of the lowest melting glyceride fraction.  Up to 5% (by weight of the lard) of the highest melting glyceride fraction is also usually removed.  The lowest melting glyceride fraction is removed from the lard as a solution in insufficient solvent to dissolve all the lard at reduced temperatures, leaving the remaining lard 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 being thereafter 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 lard 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 mutton or beef tallow fraction prepared as described in Specification 841,317 together with cocoa powder and sugar.