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1. (WO2017055102) TEMPERATURE TOLERANT CHOCOLATE SPREAD OR FILLING AND METHOD OF PREPARATION
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CLAIMS

1. Chocolate spread and/or filling composition comprising

one or more ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin,

2% to 40 % by weight of a fat composition;

30% to 50% by weight of sugar;

wherein the fat composition comprises at least 40 % by weight of interesterified shea olein and optionally up to 60% by weight of a liquid vegetable oil;

wherein the interesterified shea olein has

- an oleic acid content of at least 50 % by weight and

- a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified shea olein, and

- wherein the interesterified shea olein has a solid fat content of at least 10 % at 10*C, at least 6 % at 20°C, and at least 3 % at 30'C.

2. Chocolate spread according to claim 1, wherein the fat composition comprises at least 80%, preferably at least 90%, by weight of interesterified shea olein.

3. Chocolate spread according to claim 1 or 2, wherein the fat composition comprises at least 99% by weight of interesterified shea olein and up to 1% by weight of a liquid oil.

4. Chocolate spread according to any of the preceding claims, wherein the composition comprises 100% by weight interesterified shea olein.

5. Chocolate spread according to any of the preceding claims, wherein the liquid oil comprises soybean, sunflower and/or rapeseed oil, preferably rapeseed oil.

6. Chocolate spread according to claim 5 where in the liquid oil consists of rapeseed oil.

7. Chocolate spread composition according to any of the preceding claims, wherein the spread comprises cocoa butter, cocoa mass and/or cocoa powder, wherein the amount of cocoa butter, cocoa mass and/or cocoa powder is at least 10% by weight of the spread, preferably at least 15% by weight.

8. Chocolate spread composition according to claim 7, wherein the chocolate spread composition is essentially free of nuts components other than cocoa butter, cocoa mass and/or cocoa powder.

9. Chocolate spread composition according to any of the preceding claims, wherein the chocolate spread composition comprises a combination of milk powder and lecithin.

10. Chocolate spread composition according to any of the preceding claims, wherein the interesterified shea olein has a solid fat content in the range of from 10-20 % at 10*C, from 6-16 % at 20ºC, and from 3-13 % at 30ºC.

11. Chocolate spread composition according to any of the preceding claims, wherein the composition is spoonable using a dry metal spoon at temperatures in the range of 1-15 ºC, preferably in the range of 4-12 ºC.

12. Chocolate spread composition according to any of the preceding claims, wherein the spread does not show recrystallization after storage at 15 *C for at least one month, preferably after 3 months.

13. Chocolate spread composition according to any of the preceding claims, wherein the spread does not show oil exudation after storage at 40 ºC for at least one month, preferably after 3 months.

14. Method of preparation of a chocolate spread composition and/or confectionery filling, comprising the step of mixing a fat composition with other chocolate spread Ingredients;

wherein the fat composition comprises at least 40 % by weight of interesterified shea olein and optionally up to 60% by weight of a liquid vegetable oil; wherein the interesterified shea olein has

- an oleic acid content of at least 50 % by weight and

- a stearic acid content of at least 25% by weight, based on the total C12 to C20 fatty acids present in the interesterified shea olein, and

- wherein the interesterified shea olein has a solid fat content of at least 10 % at lO'C, at least 6 % at 20'C, and at least 3 % at 30'C.

15. Method according to claim 14, wherein the fat composition is mixed with

- one or more ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin,

- sugar;

- optionally other ingredients.