Crystal modifiers for diacetin fats
First Claim
1. A coating composition having an acetoglyceride fat ingredient comprising a mixture of(a) about 70% to about 95% of a diacetin fat comprising triglycerides bearing two acetic acid residues and one long, saturated C16 to C22 fatty acid residue per molecule;
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Accused Products
Abstract
The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10% to about 16% crystal modifier fats that are triglycerides bearing one short C2 to C4 acid residue and two long, saturated C16 to C22 fatty acid residues per molecule. The modified diacetin fats, which exhibit improved snap, gloss, hardness, bloom resistance, and mold release, are suitable for use in edible coatings, especially confectionery coatings.
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Citations
24 Claims
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1. A coating composition having an acetoglyceride fat ingredient comprising a mixture of
(a) about 70% to about 95% of a diacetin fat comprising triglycerides bearing two acetic acid residues and one long, saturated C16 to C22 fatty acid residue per molecule; - and
(b) about 5% to about 30% of a crystal-modifying fat comprising triglycerides bearing one short C2 to C4 acid residue and two long, saturated C16 to C24 fatty acid residues per molecule added to the diacetin fat in amounts effective to impart snap to the composition so that the composition undergoes brittle fracture rather than deforming under an applied load. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11)
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- 12. In a confectionery coating composition comprising a sweetener, a flavor, and a diacetin fat ingredient selected from the group consisting of diacetopalmitin, diacetostearin, diacetoarachidin, diacetobehenin, and mixtures thereof, an improvement wherein the diacetin fat ingredient further comprises about 10 to about 18% of a crystal modifier comprising triglycerides bearing one C2 to C4 acid residue and two saturated C16 to C22 fatty acid residues per molecule such that the coating composition containing crystal modifier exhibits snap and undergoes brittle fracture rather than exhibiting plasticity and deforming under an applied load like a diacetin fat.
- 16. A confectionery coating composition comprising a sweetener, a flavor and a fat ingredient, wherein the fat ingredient comprises a mixture of about 84% to about 90% diacetostearin and about 10 to about 16% acetodistearin.
- 18. A method for improving the crystal properties of a saturated diacetin coating fat comprising incorporating into said diacetin coating fat from about 10 to about 16% of a crystal modifier comprising triglycerides bearing one C2 to C4 acid residue and two saturated C16 to C22 fatty acid residues.
Specification