Method and composition for inhibiting fat bloom in fat based compositions and hard butter
First Claim
1. A stabilized fat composition having a resistance to fat bloom comprising a mixture of at least one fat which is solid or semi-solid at room temperature and an effective amount of a fat bloom inhibitor comprising at least one di-alcohol having the formula:
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space="preserve" listing-type="equation">HOCH.sub.2 -R-CH.sub.2 OHwherein R is an alkyl or alkenyl moiety having 4 to 22 carbon atoms;
or, (CH2)x -R1 -(CH2)y wherein R is a aryl moiety, -O-, -NH-, CO-NH-, -CO2 - or -CO- and x and y are 0 or an integer from 1 to 22 provided that the sum of (x+y) is an integer from 4 to 22.
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Accused Products
Abstract
A fat bloom inhibitor from an aromatic, alkyl or alkenyl dialcohol and having a chain length of 4 to 22 carbon atoms substantially reduces the tendency of white or grey deposits on the surface of chocolate, hard butters, compound coatings and fat based compositions for extended periods of time. The products containing the fat bloom inhibitors further exhibit a prolonged gloss appearance which would otherwise become dull and hazy. The fat bloom inhibitors are intimately mixed throughout the fat composition and are selected from aliphatic and aromatic dialcohol. The preferred diols are the lower alkyl or alkenyl diols such as 1,6-hexanediol. Further, suitable dialcohols may include a hydroxyl or amino group or an ether, ester or amine linkage.
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Citations
39 Claims
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1. A stabilized fat composition having a resistance to fat bloom comprising a mixture of at least one fat which is solid or semi-solid at room temperature and an effective amount of a fat bloom inhibitor comprising at least one di-alcohol having the formula:
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space="preserve" listing-type="equation">HOCH.sub.2 -R-CH.sub.2 OHwherein R is an alkyl or alkenyl moiety having 4 to 22 carbon atoms;
or, (CH2)x -R1 -(CH2)y wherein R is a aryl moiety, -O-, -NH-, CO-NH-, -CO2 - or -CO- and x and y are 0 or an integer from 1 to 22 provided that the sum of (x+y) is an integer from 4 to 22. - View Dependent Claims (2, 3, 4, 5, 7, 8, 9, 10, 11)
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6. The composition of claim further comprising 50% to about 80% by weight suspended solids of sugar and flavorants.
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12. A method of inhibiting fat bloom and prolonging surface gloss of a fat based composition which is solid or semi-solid at room temperature comprising the steps of:
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a) liquefying a fat-based composition; b) uniformly dispersing in said composition at least one solid fat bloom inhibiting agent comprising at least one diol having the formula;
space="preserve" listing-type="equation">HOCH.sub.2 -R-CH.sub.2 OHwherein R is an alkyl or alkenyl having 4 to 22 carbon atoms;
or (CH2)x -R1 -(CH2)y wherein R1 is an aryl moiety, -O-, -CO-NH-, -CO2 -, -NH- or -CO- and x and y are 0 or an integer from 1 to 22 provided that the sum of (x+y) is an integer from 4 to 22; andc) solidifying the composition. - View Dependent Claims (13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25)
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26. A confectionery comprising an edible base enrobed with in a fat-based confectionery coating composition which is solid or semi-solid at room temperature and comprises 20% to 50% fat and 50% to 80% suspended solids by weight, and wherein said fat-based coating composition includes a fat bloom inhibitor comprising at least one diol having the formula:
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space="preserve" listing-type="equation">HOCH.sub.2 -R-CH.sub.2 OHwherein R is an alkyl or alkenyl having 4 to 22 carbon atoms;
or (CH2)x -R1 -(CH2)y wherein R1 is an aryl moiety, -O-, -CO-NH-, -CO2 -, -NH- or -CO- and x and y are 0 or an integer from 1-22 provided that the sum of (x+y) is an integer from 4 to 22. - View Dependent Claims (27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39)
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Specification