Base material of controllable melting point for articles of food, especially confectionery ones, and method of obtaining same

The subject of the invention is a matrix for food products and a method for producing a matrix for food products.

Fats and oils are widely used in food products. Many naturally occurring edible fats and oils have low melting points. As a result, when contained in another food product, fats or oils tend to migrate from the mixture, giving the finished product an undesirable appearance and feeling.

A typical example is the separation of peanut oil from peanut butter and its migration into the chocolate layer of a peanut butter bar. As a result, the bar is no longer covered with a layer of chocolate with a shiny appearance, but it is greasy, sticky and unpleasant to handle.

Another typical example is the tendency of cocoa butter to separate from other chocolate ingredients in conventional chocolate products. As a result, chocolate made with cocoa butter by conventional methods softens easily, especially in summer, and tends to flow or stick to its packaging. In addition, cold weather can cause build-up of crystallized cocoa butter on the chocolate surface and, as a consequence, change in color, which appears as whitening. This is usually called efflorescence.

Several attempts have been made to address the problems caused by the use of low melting fats and oils in fat based culinary products. For example, chocolates were made by replacing low-melting fats or oils with fats having higher melting points.

One way to change fat to increase its melting point is to immobilize the fat by hydrogenation. However, hydrogenation is expensive and leads to undesirable physiological properties of food products.

Immobilization of fats can also be achieved by using stabilizers. For example, Canadian Patent No. 979,730 discloses a fat or oil containing product in which colloidal silicon dioxide is included in the fat. A polyol bridging compound is then added to bind the low melting oil in a stable matrix formed by silicon dioxide particles and polyol. Although the resulting product shows a slight change in viscosity at elevated temperatures, this is undesirable because consumers regard silicon dioxide as an undesirable synthetic additive.

According to another process known from Swiss Patent No. 519 859, fats are first immobilized by encapsulating fat in bubbles or micrograins formed from a fat insoluble casing, which is then incorporated into the chocolate composition.

Swiss patents Nos. 399 891 and 489 211 relate to the use of finely ground, amorphous sugar mixed with chocolate mass containing crystalline sugar to produce a high temperature chocolate product. The finely ground, amorphous sugar used in accordance with these patents is produced in a complicated process. The concentrated sugar syrup is boiled under vacuum to - about 1-2% humidity, and then it is separated into water-cooled plates to bring it to a temperature of 80'C. Then the sugar is spread in a layer not thicker than 5 mm using a mechanical installation. This sugar is then either used immediately or kept in moisture-tight containers. Before mixing with other chocolate ingredients, this amorphous sugar must be ground in a device called a microparticle mill, which is manufactured by Pennsalt Ltd. Grinding operations are carried out in a space where constant relative humidity and temperature must be carefully maintained.

After forming and hermetically packing the product, the chocolate is subjected to heat treatment, which consists in keeping the product at a constant temperature of 20-35 ° C for 10-60 days. Although this method allegedly allows the production of resistant chocolate

173 232 hot, expensive and time consuming, both due to the required preparation of amorphous sugar and the necessary storage of the chocolate product.

U.S. Patent No. 4,084,011 relates to yet another approach to the use of amorphous sugar in the preparation of milk mass for use in the production of milk chocolate. This mass is prepared by mixing powdered milk with sugar and cocoa liquid. When exposed to low pressures, this mixture forms a fresh mass in which sugar is amorphous. Compression of this fresh mass under pressure of at least 10⁴ kPa causes the amorphous sugar to crystallize to form a ready-made milk mass. Although this method apparently allows the production of heat-resistant milk chocolate, it has many stages, requires expensive equipment and is time consuming.

Another approach is disclosed in US Patent Nos. 4,980,192 and 4,664,927. These descriptions relate to the use of polyols, which must be either liquid or in solution when mixed with fat or oil. The fat-containing product must be in a slightly liquid form when the polyol is added. This can be achieved by mixing the fat-containing material with the polyol at a slightly elevated temperature. In addition, the mixture of polyol and fat-containing material must be kept in storage for up to an hour or more to achieve the desired level of viscosity before further processing of the material. Of course, this process causes problems if the mixture of polyol and fat-containing material is stored for too long. Prolonged storage causes the polyol mixture to solidify.

Other approaches are known from U.S. Patent No. 4,446,166. This disclosure discloses attempts to produce heat-resistant chocolate by incorporating crystalline hydrophyte substances such as dextrose, maltose, invert sugar, fructose, xylose, mannitol or sorbit as humectants, and subjecting chocolate, after pouring, exposure to a humid atmosphere for a long time. Products prepared in this process have many disadvantages. They have an undesirable surface appearance due to sugar eruption. They maintain easy fat flow just below the chocolate surface and require expensive and time-consuming storage.

Although each of the above approaches resulted in chocolate compositions resistant to elevated temperatures, these methods and additives are expensive. In addition, some of these procedures require synthetic materials that are generally perceived as undesirable by consumers. In addition, the use of a chocolate stabilizer may be a sufficient departure from the standard chocolate identity. Such reception could deprive the manufacturer of the possibility of calling a specific product a chocolate product.

It would therefore be extremely desirable to be able to use natural oils and fats with a low melting point in the matrix, which may have a carefully set melting or flow point higher than the normal melting or flow point of such a fat or oil. For example, by increasing the melting point of conventional peanut butter spreads, improved, heat-resistant solid peanut butter can be obtained that is resistant to peanut oil migration and is an excellent ingredient in peanut butter bars. Similarly, it would be very beneficial to be able to produce a heat-resistant chocolate product in which the preparation of the amorphous sugar used in chocolate and the product storage requirements are not time consuming and expensive.

The object of the present invention is to provide a matrix whose melting point can be precisely controlled. Another object of the present invention is to provide a method for producing such a matrix.

The matrix for food products according to the invention is characterized in that it comprises a mixture of a substantially solid, amorphous material processed by subjecting the raw material to temperature and pressure conditions that cause the flash flow of this raw material, and a hydrophobic material, subjected to temperature, pressure and humidity conditions, which cause at least partial crystallization of it

173 232 of substantially amorphous material, whereby said hydrophobic material is captured during this partial crystallization, so that a matrix having a slip or pour point greater than the corresponding slip or pour point of the raw material mixture and the hydrophobic material is formed, wherein the weight ratio of substantially amorphous material to hydrophobic material is from about 0.5 to about 2.33 and the substantially amorphous material is present in an amount sufficient to increase the melting point of the matrix to at least 46 ° C, while said raw material is a saccharide based product selected from a group consisting of sucrose, lactose, fructose, sorbitol, mannitol, maltose, polydextrose, maltodextrin and mixtures thereof, and said hydrophobic material is an oily material selected from the group consisting of cocoa butter, peanut butter, milk fat, canola oil, corn oil, peanut oil, soybean oil, hydrogenated vegetable oil and mixtures thereof.

The substantially amorphous material is mainly a saccharide-based material produced either by melt spinning or by flashing.

The saccharide-based product may be sucrose or polydextrose.

The raw material used to make the substantially amorphous material may contain a crystallization control agent, such as a desiccant. The crystallization control agent may be an oily material selected from a non-limiting list containing cocoa butter, peanut butter, milk fat, canola oil, corn oil, peanut oil, soybean oil, hydrogenated vegetable oil and mixtures thereof. The crystallization controlling agent can therefore be the same component that is used as the hydrophobic material.

Preferably, the matrix further comprises a second saccharide-based product selected from the group consisting of sucrose, lactose, fructose, sorbitol, mannitol, maltose, polydextrose, maltodextrin and mixtures thereof.

The matrix may also contain an emulsifier.

The method for producing the matrix for food products according to the invention is characterized in that substantially amorphous material prepared by subjecting the raw material to temperature and pressure conditions that cause the flash flow of this raw material to mix with the hydrophobic material is subjected to the obtained mixture under moisture conditions not exceeding % relative humidity and temperature from about 38 ° C to about 66 ° C, which conditions cause at least partial crystallization of the substantially amorphous material, whereby this hydrophobic material is captured during this partial crystallization, forming a matrix having a pour point higher than the pour point of the mixture of raw material and hydrophobic material, the weight ratio of essentially amorphous material being used to a hydrophobic material from about 0.5 to about 2.33, while essentially amorphous material is used in an amount sufficient to increase the melting point of the matrix to at least 46 ° C.

Preferably, a raw material containing saccharide-based products selected from the group consisting of sucrose, lactose, fructose, sorbitol, mannitol, maltose, polydextrose, maltodextrin and mixtures thereof is used.

As the hydrophobic material, an oily material selected from the group consisting of cocoa butter, peanut butter, milk fat, canola oil, corn oil, peanut oil, soybean oil, hydrogenated vegetable oil and mixtures thereof is used.

In addition, a crystallization control agent may be included in the substantially amorphous material. Preferably, an anti-moisture wicking agent is used as the crystallization control agent, especially an oily material selected from the group consisting of cocoa butter, peanut butter, canola oil, corn oil, peanut oil, soybean oil, hydrogenated vegetable oil and mixtures thereof.

In particular, the oily material is introduced in an amount not exceeding 10% of the weight of the substantially amorphous material.

173 232

In addition, a second saccharide based product selected from the group consisting of sucrose, lactose, fructose, sorbitol, mannitol, maltose, polydextrose, maltodextrin and mixtures thereof may be added.

Preferably an emulsifier is added.

Preferably, the raw material is subjected to melt spinning conditions to produce a substantially amorphous material, or the raw material is subjected to shear conditions to produce a shear-formed matrix.

The production method of the present invention finds particularly advantageous applications in the production of improved food products, such as improved chocolate products and / or peanut butter products.

The present invention allows setting the melting point of a food product. The matrix of the invention has better temperature stability and exhibits high resistance to oil migration from the matrix.

The warp according to the invention is manufactured relatively cheaply. In principle, amorphous material can be cheaply produced simultaneously with the production of improved food products. The resulting improved food products exhibit better temperature stability while remaining very susceptible to chewing.

According to the present invention, substantially amorphous shear-shaped material is mechanically mixed with the hydrophobic material under conditions that cause matrix formation. It has surprisingly been found that when this substantially amorphous shear-shaped material and hydrophobic material are in a weight ratio of about 0.5 to about 2.33, a solid matrix is ​​formed which captures the hydrophobic material, forming a substance with a new melting point. Its melting point is much higher than the melting point of the hydrophobic material and higher than that of a mixture of non-shear processed material and the same hydrophobic material.

The exact mechanism of matrix formation with controlled melting point is unknown. It is believed, however, that when substantially amorphous shear-shaped material is mechanically mixed with the hydrophobic material and at least partially crystallized, the hydrophobic material is captured in the crystal lattice structure and a matrix of the invention is formed. This mixture becomes a homogeneous solid matrix, which has a pour point higher than the mixture of raw materials.

In addition, it has been found that the treatment of the resulting mixture is greatly facilitated when the moisture content is maintained not more than about 2.5%, and preferably not more than about 1.5% by weight.

Essentially, the amorphous material shaped by shear is processed by subjecting the raw material to such temperature and pressure conditions that cause the flow of this raw material.

In a preferred embodiment, the saccharide raw materials also contain a crystallization control agent, such as a moisture suppressant. This moisture suppressant is selected from the non-limiting list containing such oily materials as cocoa butter, peanut butter, milk fat, canola oil, corn oil, peanut oil, soybean oil, hydrogenated vegetable oil and mixtures thereof.

It is generally known from US Patent No. 5 034 421 that the hydrophobicity of saccharide-based products can be increased by melt spinning with oily materials. When the raw material used to make the substantially amorphous material is a mixture of saccharide-based material and oily material, the oily material delays moisture on amorphous sugar.

Amorphous sugar or amorphous sugar with oily material can be produced by subjecting an appropriate raw material to temperature and pressure conditions that cause the raw material to flow. The flash flow of the raw material can be achieved either by the flash heating process or by the flash shearing process.

173 232,

In the flash heating process, the shear-shaped warp can be formed by spinning the raw material in a cotton candy machine. The spinning machine used to achieve the flash heating process may be a cotton candy machine, such as the Econo Floss Model 3017 manufactured by Gold Metal Products Company of Cincinnati, Ohio. Those skilled in the art will appreciate that any apparatus or physical process that provides similar conditions in terms of strength and temperature gradient can also be used. To simplify the disclosure and description of the present invention, the term heat-flashing will mean a process that involves subjecting the raw material to the combined effects of temperature, thermal gradients, flow, flow rates, and mechanical forces of the type found in a cotton candy machine. This device operates at such a temperature and at a speed that allows the raw material to flow without decomposing any of the raw material components, including, for example, a crystallization control agent.

The warp obtained in the process of spinning molten material is in the form of a braid, fibers, particles, flakes, spikes or other amorphous clumps difficult to describe. Methods for spinning a substance with one or more sugars are disclosed in U.S. Patent Nos. 4,855,326, 4,873,785, 5,034, 421, 4,997,856, 5,028,632, and 5,044,421. They concern the processing of the raw material by subjecting it to high-speed spinning on a spinning head, in which the substance is also heated by the heating element

In the flash heating process, the raw material is heated enough to create internal flow conditions that will allow some of the raw material to move to. subparticle level relative to the rest of the mass and exiting through holes located on the perimeter of the spinning head. The centrifugal force generated in the spinning head throws the flowing raw material out of the head so that it re-shapes with the changed structure. The force needed to separate and eject the liquid raw material is only the centrifugal force provided by the spinning head. The flash heating process is a process for producing an amorphous matrix, such as the sugar braid used in the present invention.

In the shear shearing process, the matrix is ​​formed by raising the temperature of the raw material that contains the insoluble carrier to a value at which this carrier, such as a saccharide-based material, undergoes internal flow due to shear forces. The raw material is displaced and ejected when it is in an internal flow state, and is subjected to the action of bursting shear forces in the liquid, so that many parts or masses are formed that have a morphology different from that of the original raw material.

These masses are cooled substantially immediately upon contact with shear force in the liquid and can still remain in free flowing until solidification.

The raw material that can be used in the flash shearing process includes a carrier such as saccharide-based materials, but without limitation. This material may also contain other materials, such as oily materials.

It is important that the raw material selected for the flash shearing process is suitable for dc processing without disintegration. In the case of saccharide-based materials, the raw material is essentially a solid material that undergoes a shear process.

The shear flashing process can be carried out in a device that has means for increasing the temperature of undissolved raw material and means for simultaneously displacing it to be ejected. A double extruder with multiple heating zones can be used to increase the temperature and transfer the raw material. The second element of the device is a unit for ejecting the raw material in a state enabling it to be cut to obtain a cut warp. The ejection assembly is in fluid communication with the means for increasing the temperature and is positioned such that it receives the raw material when it is in an internal flow state. The feed ejection assembly is preferably a nozzle that ensures the ejection of raw material under high pressure.

173 232

The device also contains means for cutting the raw material. Shear means are located near the ejector and serve to cause shearing of the raw material while it is in a state of internal flow. Preferably the shearing means are means for supplying a fluid, such as high velocity air and elevated temperature, to the feed stream flowing from the nozzle. Such a device may be an external spray nozzle. The shearing agent can also be a chamber in which the shear environment can be maintained as a result of high speed collision of the feed stream directed at the selected or maintained environment.

In one embodiment of the present invention, substantially amorphous shear-shaped material is obtained by melt spinning a saccharide based feedstock, most preferably granular 6X sucrose. The non-limiting list of suitable saccharides includes sucrose, lactose, fructose, dextrose, sorbitol, mannitol, maltose and synthetically obtained saccharide materials such as polydextrose etc. and mixtures thereof.

Alternative saccharide materials, such as maltodextrins, are also useful. Maltodextrins are composed of water-soluble glucose polymers obtained from the reaction of starch with enzymes or acid in the presence of water. The hydrolysis reaction produces a carbohydrate mixture of saccharides with a dextrose equivalent (DE) of less than 40. In one embodiment, DE is in the range of 20-40. These maltodextrin products have been classified by the FDA as solid components of corn syrup. In another embodiment, DE is in the range of 10-20.

Maltodextrins useful in the process of the present invention include some of the products sold under the trademark Maltrm® by the Grain Processing Corporation of Muscatine, Iowa or various Dry-Sweet maltodextrins sold by the Hubinger Company of Keokuk, Iowa. Such products are available in the form of powders, granules, etc.

Any hydrophobic material can be used in the mixture according to the invention. Usually, for food products, useful oil materials are of animal and / or vegetable origin. Synthetic materials with a chemical composition substantially similar to fats and oils can also be used.

According to one aspect of the present invention, the oily material is edible oil that is acceptable for consumption. Such materials are selected from hydrogenated vegetable oil, vegetable fat, soybean oil, safflower oil, olive oil, partially hydrogenated palm oil, butter oil, corn oil, canola oil, peanut oil, cocoa butter, mixtures thereof, etc. The oily materials therefore preferably contain less than 30% saturated fat, with amounts less than 20% preferred and most preferred amounts less than 15%. The matrix of the invention thus advantageously allows the manufacturer to replace healthy oils with a portion of the unhealthy saturated fats typically used in fat-based confectionery.

According to a further aspect of the present invention, the oily material may be a fat, such as edible animal fat, anhydrous milk fat, butter fat, lard, hydrogenated animal and / or vegetable oils, mixtures thereof, etc. Reduced calorie fats may also be used. Such fat that can be used according to the present invention is Caprenin® low calorie fat produced by the Proctor & Gamble Company.

According to the present invention, a matrix having a controlled melting point is produced by mixing a substantially amorphous material with a hydrophobic material. In the context of the present invention, the term mixing means combining at least two separate components essentially in the absence of a medium, e.g. an aqueous medium, in which the ingredients dissolve.

The conditions at which the substantially amorphous material passes into the crystalline phase include a combination of changes in humidity, temperature and ambient pressure. In progress

173 232 according to the invention, the humidity is preferably controlled so that the relative humidity does not exceed 30%. For different warps, more or less moisture can be used as desired. Increasing the pressure above atmospheric pressure will increase the degree of melting point increase. The temperature of the mixture may be increased during mixing and after mixing to exceed the melting point of the hydrophobic material, but to maintain in a temperature range that is below the melting point of the crystalline form of the substantially amorphous material. The preferred temperature range for mixing is from at least 38 ° C to about 66 ° C.

It has been found that the weight ratio of substantially amorphous material to hydrophobic material is an important factor in the present invention. The ratio of amorphous sugar to oily material in the mixture may further depend on the presence of the oil present as free oil, i.e. not forming an integral part of the mixture. If a material such as granular sugar is present, the free oil will be absorbed. As a result, smaller amorphous sugars to oil ratios can be used to obtain a reliable matrix. The ratio of amorphous sugar to free oil is from about 0.5 to about 2.33. It has been found that mixing oily material even with small amounts of amorphous sugar can give a matrix that has better temperature properties.

In a preferred embodiment, the weight ratio of amorphous shear sugar to edible low melting oil or cocoa butter present in the mixture is about 1 or more than 1. The warp having a sugar to fat ratio greater than 1 exhibits enormous improvement in temperature stability and maintains hard consistency at high temperatures. Interestingly, the pour point of the resulting matrix is ​​much higher than the pour point of the mixture obtained by mixing the raw materials.

Due to melting and related phenomena, matrix slip temperatures according to the invention were tested. In the context of the present invention, the composition sliding temperature is the temperature at which some factor exhibits internal infrastructure degradation. The test is conducted with hairline tubes with an inside diameter,

1.1-1.3 mm. These tubes were prepared by cleaning. They are then charged by pressing each capillary tube into the agent to obtain a 1 cm long plug. A thermometer is attached to each capillary tube so that a heat sensing tank (i.e. a thermometer bulb) is located at the cap of the capillary tube. Each capillary tube along with an attached thermometer is immersed in water to a depth of not less than 4 cm below the water surface. The water is gradually heated while stirring to reach a heating rate of 0.5 ° C per minute. The point at which the medium begins to rise in the tube is the slide temperature.

In some cases, pour points were also determined using a melt flow test. The melt flow test was conducted using a Kayeness model 7053 melt flow device, which is controlled by a microprocessor. This device supplies heat to the chamber of the sample being tested and displays the temperature of this chamber. A piston is placed on the sample to exert an extrusion force on the sample. For testing, pieces of marbled medium are placed in the sample chamber until the chamber is filled. The medium or sample is compressed with a Kayeness mallet. A plunger is introduced into the chamber and a pressure is applied until the sample flows out of the exit port. A calibrated weight is placed on the piston. A chocolate weight of 325 g was used for chocolate and braid / fat samples. The sample is heated in steps of 5 or 10 degrees until it reaches a temperature close to the expected pour point. The temperature is leveled and then increased until the flow begins. The pour point is the temperature at which the flow begins.

Increasing either the slip or pour point of the composition relative to the untreated composition means favorable results in the sense of the present invention.

173 232

An important aspect of the present invention is the possibility of using the process of the invention to produce better food products by using the matrix of the invention in them.

For example, improved cocoa butter compositions were prepared by blending cocoa butter, amorphous shear sugar and 6X granular sucrose at 54 ° C, and maintaining these compositions for a certain period of time at an elevated temperature. The ratio of shear formed sugar to cocoa butter is particularly preferably about 1.0. Depending on the amount of granular 6X sucrose present in the mixture, a ratio of amorphous sugar formed to shear to fat of up to 2.33 can give a rigid, temperature-resistant chewable matrix.

A particularly preferred application of this invention is the production of improved chocolate products that remain hard at elevated temperatures at which cocoa butter or other substitute fats are usually liquid. Improved chocolate products were made by preparing a mixture of cocoa butter, 6X sucrose granular, chocolate liquid and amorphous shear formed sugar. All these ingredients were mixed while stirring at 46 ° C. After mixing all ingredients for only 1 hour at 46 ° C, a delicate matrix was formed, which had high temperature resistance, good oil retention properties, and yet remained very susceptible to chewing. It has been found that although small amounts of amorphous sugar formed by shear improve oil retention properties, and large amounts of amorphous sugar formed by shear allow very fast to obtain a rigid, solid matrix, ratios of amorphous sugar formed by shear to cocoa butter about 0.5 - 0 , 75 are the extent to which shelling and smoothing can be achieved prior to coating or pouring chocolate.

In a preferred embodiment, the amorphous sugar was spun together with cocoa butter and / or emulsifier to make the sugar braid more moisture resistant.

According to yet another aspect of the present invention, an improved chocolate coating is produced by mixing amorphous shear-formed sugar, prepared as shear-formed warp, with chocolate fluid, milk fat or cocoa butter before passing the chocolate liquid mixture through refining rollers.

Another application of the present invention is the production of improved food products from peanut butter containing a controlled melting point matrix produced by mixing a sheath of an amorphous sugar produced in a shear matrix with ground peanuts and subjecting the mixture to temperatures above 37 ° C. It has been found that when the ratio of amorphous sugar to peanut oil is greater than 0.5, a hard matrix is ​​formed which has the property to retain a large amount of oil. When the ratio of amorphous sugar formed by shear to peanut oil is greater than 0.7, a rigid, crunchy texture is obtained that is highly desirable for use in the production of confectionery products made from peanut butter.

In another preferred embodiment of the improved food products made of peanut butter, amorphous shear formed sugar was prepared from a raw material containing peanut oil as a crystallization control agent. Amorphous shear formed sugar containing peanut oil is particularly useful for preventing premature crystallization of amorphous sugar.

The details of the invention are here given in the form of examples.

Example 1. Oil-containing compositions having a sugar to fat ratio in a shear-formed matrix of about 1 were prepared by mechanically mixing the oils with almost the same percentage of amorphous sugar in the shear-formed matrix. A control sample (sample 7) was also prepared that did not contain the braid, but instead had the same amount of 6X granular sugar. Amorphous Sugar

173 Shear formed (entanglement) was prepared by spinning molten sucrose 6X granular in an Econo-Floss spinning machine operating at 200 ° C at a speed of 3600 rpm. using a 140 mm diameter head.

Table I lists samples of compositions containing oils where the ratio of fat to fat is 1 or almost 1.

In control sample 7, the oil was heated to 46 ° C and mixed with the same 6X granular sugar percentage. After stirring and holding the mixture at 46 ° C for 7 days, the control sample remained liquid and could be easily mixed. No clotting occurred.

In samples 1-4 and 6, low-melting oils were heated to 46 ° C and mixed thoroughly with the same or almost the same amount of amorphous sugar casing, and then kept at 46 ° C for 12 hours. At the end of this period, the resulting the samples were hard lumps at 46 ° C.

In Example 5, the high melting oil was heated to 66 ° C and then mixed with the same amount of amorphous sugar coating. The sample was then kept at 66 ° C for 1 day. At the end of this period, the sample was a uniformly hard solid.

The sugar entanglement used in samples 1-6 was subjected to microscopic analysis and was found to be essentially amorphous. Samples of the cured product obtained after mixing and keeping at elevated temperatures in samples 1-6 were also subjected to microscopic examination, and it turned out that they were partially processed into a fine-crystalline structure.

The samples listed in Table I illustrate the unique feature of the present invention, namely that by mixing low temperature oils with amorphous sugar entangling in a ratio of about 1.0 to fat, high melting solids are formed, where the final composition has a fine crystalline structure. In addition, the pour point of the final compositions obtained in samples 1-6 was clearly higher than the pour point of the 6X sucrose granular mixture and oils listed in Table I. This demonstrates the unique feature of the present invention.

Table I

Low melting compositions

<td>A sample</td><td>Fat sample</td><td>Temp. m.p. ° C</td><td>% oil</td><td>% floss</td><td>Ratio floss / fat</td><td>% crystalline sugar</td><td>Temp. m.p.</td>

<td> 1</td><td>Canola oil</td><td> -17</td><td> 50</td><td> 50</td><td> 1</td><td> -</td><td>180 ° C</td>

<td> 2</td><td>Corn oil</td><td></td><td> 50</td><td> 50</td><td> 1</td><td> -</td><td>175 ° C</td>

<td> 3</td><td>Archid oil</td><td></td><td> 50</td><td> 50</td><td> 1</td><td> -</td><td></td>

<td> 4</td><td>Soybean oil</td><td></td><td> 50</td><td> 50</td><td> 1</td><td> -</td><td>185 ° C</td>

<td> 5</td><td>Hydrogenated vegetable oil</td><td></td><td> 50</td><td> 50</td><td> 1</td><td> -</td><td>110 ° C</td>

<td> 6</td><td>Soybean oil</td><td></td><td> 60</td><td> 40</td><td> 0,67</td><td> -</td><td></td>

<td>7 control</td><td>Soybean oil</td><td></td><td> 50</td><td>^-</td><td></td><td> 50</td><td> *</td>

* The mixture flowed easily at room temperature

Example 2. Compositions with peanut butter

The high melting peanut butter compositions listed in Table II were prepared by mechanically mixing amorphous shear formed sugar with peanut butter at various sugar to fat ratios at 49 ° C. The shear-formed sugar used in each example was prepared by spinning molten granular sucrose 6X in an Econo-Floss spinning machine operating at 93 ° C at a speed of 3600 rpm, with

173 232 using a head with a diameter of 140 mm (hereinafter braided). Table II shows the improved peanut butter compositions obtained by the method of the present invention. All samples were mixed in a Hobart mixer for twenty minutes and held at 49 ° C for six hours. Control 1 retained the consistency of a viscous liquid of commercially available peanut butter spread. Sample 2, on the other hand, formed a rigid, solid composition. Sample 3 had a dry, brittle texture. Importantly, sample 3 had better resistance to peanut oil migration. As a result, the stiff, crunchy texture obtained when the ratio of sugar coating to peanut butter is above 0.7 is highly desirable when preparing improved confectionery products with peanut butter. When the improved peanut butter composition obtained according to the present invention is chocolate coated, no migration of peanut oil from the peanut butter matrix into the outer layer of chocolate is observed in samples kept at room temperature.

Furthermore, when the peanut butter bar was made by coating a layer of improved peanut butter with a chocolate layer, no migration of peanut oil from such a bar was noticed. Another preferred application of the present invention is the production of an improved peanut butter bar that comprises a peanut butter layer coated with an edible chocolate layer, both of which are made by the method of the present invention.

Table II

Improved compositions with peanut butter

<td>A sample</td><td>Floss. wt%</td><td>crystal Saccharose Wt.%</td><td>Butter Groundnuts Wt.%</td><td>Ratio floss/ fat</td>

<td>1 control</td><td> 0</td><td> 25</td><td>75 (1/2 oil)</td><td> -</td>

<td> 2</td><td> 25</td><td> 0</td><td>75 (1/2 oil)</td><td> 0,67</td>

<td> 3</td><td> 40</td><td> 0</td><td>60 (1/2 oil)</td><td> 1,33</td>

Example 3. Cocoa butter compositions in solid form

Cocoa butter compositions in solid form at braiding / fat ratios varying in the range of 0.33 - 2.33 were prepared by mechanically mixing amorphous shear sugar, cocoa butter and granular butter; 6X crystalline sucrose in various proportions. A control sample (sample 7) was also prepared.

The amorphous shear sugar entangling (braid) used in each example was prepared by spinning molten granular sucrose 6X in an Econo-Floss spinning machine operating at 93 ° C at 3600 rpm using a 140 mm diameter head. Table III shows the concentration of cocoa butter, braid, sucrose in weight percent and the braid to fat ratio.

Each composition with cocoa butter was prepared by heating cocoa butter and lecithin to 54 ° C, mechanically mixing a portion of this cocoa butter with an amorphous braid and granular 6X sucrose until a thoroughly mixed composition with sufficient cocoa butter was obtained to obtain a refining blend . This mixture was then refined in a three-roller refining machine at 24.5 kg / cm²/ 31.5 kg / cm² and was returned to a clean container where the rest of the cocoa butter / lecithin was slowly added to form a smooth mix. This mixture was then kept at 43-49 ° C and stirred for 30 minutes. The finished product was stored at 52-55 ° C. During the five-day holding period at 55 ° C, the control sample remained liquid. In contrast, the mixtures obtained in samples 3, 5, 6, 8 and 10 became homogeneous, hard lumps over time

173 232 keeping 1-2 hours. Similarly, samples 9,11 and 12 became homogeneous, hard lumps after a storage period of hours. The flow temperatures of the samples formed by mixing amorphous sugar with cocoa butter are much higher than for a mixture of cocoa butter and unprocessed sugar. For example, the sample of Example 2 has a slip temperature above 79 ° C and the control sample had a slip temperature of 28 ° C.

The melting point of the cocoa butter composition can thus be significantly increased in a controlled manner by adjusting the ratio of fat to fat in the composition. The skilled person will appreciate that the applications of the present invention are huge.

Table III

Composition with cocoa butter

<td>A sample *</td><td>Cocoa butter wt.</td><td>Floss. wt%</td><td>Crystalline Sucrose% wt.</td><td>Ratio floss / fat</td>

<td> 1</td><td> 30</td><td> 70</td><td> 0</td><td> 2,33</td>

<td> 2</td><td> 30</td><td> 40</td><td> 30</td><td> 1,33</td>

<td> 3</td><td> 30</td><td> 10</td><td> 60</td><td> 0,33</td>

<td> 4</td><td> 40</td><td> 60</td><td> 0</td><td> 1,50</td>

<td> 5</td><td> 40</td><td> 40</td><td> 20</td><td> 1,00</td>

<td> 6</td><td> 40</td><td> 20</td><td> 40</td><td> 0,50</td>

<td>7 control</td><td> 40</td><td> 0</td><td> 60</td><td> 0,00</td>

<td> 8</td><td> 50</td><td> 50</td><td> 0</td><td> 1,00</td>

<td> 9</td><td> 50</td><td> 25</td><td> 25</td><td> 0,50</td>

<td> 10</td><td> 60</td><td> 40</td><td> 0</td><td> 0,67</td>

<td> 11</td><td> 60</td><td> 30</td><td> 10</td><td> 0,50</td>

<td> 12</td><td> 70</td><td> 30</td><td> 0</td><td> 0,42</td>

* Lecithin is present in each sample in an amount of 2 g for every 500 g of the remaining three ingredients.

Example 4. High melting chocolate compositions

The high melting chocolate compositions listed in Table IV were prepared by mechanically mixing 6X granular sugar, chocolate liquid, cocoa butter and amorphous shear formed sugar. The amorphous sugar formed by shearing (entanglement) used in each example was prepared by spinning molten granular sucrose 6X alone or together with cocoa butter and lecithin in an Econo-Floss spinning machine operating at 200 ° C at a speed of 3600 rpm using a head with diameter 140 mm.

The components of each sample were mixed mechanically and then passed through a three-roll refining machine and then kept at 46 ° C with continuous mixing until they stiffened. After stirring for one hour at 46 ° C, samples 1 and 2 solidified into a homogeneous body. Sample 3 did not harden into a lump until after several hours of stirring at 46 ° C. In contrast, control sample 4 remained liquid after several hours of continuous stirring at 46 ° C.

The slide temperature of each sample was measured and the result is given in Table IV. The control chocolate sample, which does not contain amorphous sugar, has a low slip temperature. The chocolate obtained by the process of the invention is a hard, homogeneous lump with a fine crystalline structure. The resulting chocolate compositions have a much higher slide and pour point than the control. Hard chocolate is a better product, has better resistance to the formation of coatings and has greater resistance to mass settling at room temperature or at temperatures above the melting point of cocoa butter.

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Table IV Chocolate composites

<td>A sample</td><td>Sample composition</td><td>Weight (g)</td><td>Ratio floss / fat</td><td>Temp. slipping ° C</td><td>Composition of the charge in%</td>

<td> 1</td><td>Saccharose Liquid chocolate Braided cocoa butter F-7</td><td>740 1540 (847 g cocoa butter) 410 1800</td><td> 1,4</td><td>above 79 ° C</td><td>Sucrose 89 Cocoa butter 10 Lecithin 1</td>

<td> 2</td><td>Saccharose Liquid chocolate Lecithin Cocoa butter Entanglement F-8</td><td>722 1590 (874 g cocoa butter) 18 410 1800</td><td> 1,4</td><td>above 79 ° C</td><td>Sucrose 30 Cocoa butter 10</td>

<td> 3</td><td>Saccharose Liquid chocolate Lecithin Cocoa butter Entanglement F-5</td><td>722 1590 (874 g cocoa butter) 18 590 1620</td><td> 1,1</td><td>above 79 ° C</td><td>Sucrose 100</td>

<td>4 control</td><td>Saccharose Liquid chocolate Lecithin Cocoa butter</td><td> 2342 1590 18 590</td><td></td><td>33-36 ° C</td><td></td>

Example 5. High melting chocolate compositions.

The high melting chocolate compositions listed in Table V were prepared by mechanically mixing 6X granular sugar, chocolate liquid, cocoa butter, and amorphous shear formed sugar. The amorphous sugar formed by shearing (entanglement) used in each example was prepared by spinning melted granular sucrose 6X alone or together with cocoa butter in an Econo-Floss spinning machine operating at 93 ° C at a speed of 3600 rpm using a 140 diameter head mm.

The components of each sample were mixed mechanically and then passed through a three-roller refining machine.

The tablets were cast from the samples after one hour of storage at 46 ° C. Sample 1 had a slightly higher viscosity than the control sample, but both control sample and sample 1 could be used with conventional techniques to form cast tablets. Sample 2 had a higher viscosity but could be used to form cast tablets. The crystallization control agent contained in the braid from sample 1 provided better possibilities for the leveling, coating and casting procedures than the braid without crystallization control agent.

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Table V

<td>A sample</td><td>Weight (G)</td><td>Ratio floss / fat</td><td>Temp. slip</td><td>Mixture floss</td>

<td>Checklist Sucrose - 6X</td><td> 2350</td><td></td><td>36 ° C</td><td></td>

<td>Floss</td><td> --</td><td></td><td></td><td></td>

<td>Cocoa butter</td><td> 590</td><td></td><td></td><td></td>

<td>Chocolate liquid</td><td>1590 (874 g cocoa butter)</td><td></td><td></td><td></td>

<td>Lecithin Sample.</td><td> 18</td><td></td><td></td><td></td>

<td>Sucrose - 6X</td><td> 1755</td><td> 0,41</td><td>above</td><td>90% sucrose</td>

<td></td><td></td><td></td><td>99 ° C</td><td>10% cocoa butter</td>

<td>Floss</td><td> 650</td><td></td><td></td><td></td>

<td>Cocoa butter</td><td> 590</td><td></td><td></td><td></td>

<td>Chocolate liquid</td><td>1590 (874 g cocoa butter)</td><td></td><td></td><td></td>

<td>Lecithin Sample 2</td><td> 18</td><td></td><td></td><td></td>

<td>Sucrose - 6X</td><td> 1755</td><td> 0,41</td><td>above</td><td>100% sucrose</td>

<td></td><td></td><td></td><td>99 ° C</td><td></td>

<td>Floss</td><td> 585</td><td></td><td></td><td></td>

<td>Chocolate liquid</td><td>1590 (874 g cocoa butter)</td><td></td><td></td><td></td>

<td>Lecithin</td><td> 18</td><td></td><td></td><td></td>

The dish is 46 ° C.

Example 6. 300 g of freshly roasted peanuts (vacuum packed) were placed in a mortar and ground with a pestle until a cream type substance was obtained. Two samples of these crushed peanuts were used to make the peanut butter composition. Two parts of crushed peanuts were placed in separate glass vessels and mixed with a braid prepared from 100% granular sucrose. Braid (1031-48) was prepared in a food mixer (3600 rpm) set to high temperature (200 ° C).

ia containing each of the mixtures were placed in a water bath at a temperature. Sample A was prepared with 25% braid and 75% peanut butter, and sample B was prepared with 40% braid and 60% peanut butter. The dishes were closed and kept in a bath at 46 ° C.

A) (25%) casing from granular sucrose + (75%) cocoa butter at 46 ° C

After three days in the bath, sample A solidified. The matrix viscosity was similar to sample B, although it was not completely hard. There was no free oil on top of the material. The pour point test results showed a temperature above 85 ° C.

B) (40%) sucrose butter coating + (60%) peanut butter at 46 ° C

After 24 hours in the bath, sample B solidified to a hard candy consistency. There was no free oil on top of the warp. The pour point test results showed a temperature above 85 ° C.

A comparative flow test was also carried out on JIF peanut butter^R. This test showed a JIF® peanut butter melting point of about 4 ° C, i.e. at least 80 ° C less than that of the butter composition

173 232 peanut with controlled melting point. The result of the present invention is an amazing increase in pour point of 80 ° C.

Although embodiments of the present invention have been described that are currently considered to be preferred, those skilled in the art will appreciate that other and further modifications may be made within the scope of the invention, all such modifications and changes being within the true spirit of the invention.

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