Crystal modifiers for diacetin fats

• US 5,380,538 A
• Filed: 12/16/1992
• Issued: 01/10/1995
• Est. Priority Date: 09/20/1989
• Status: Expired due to Term

• Current Assignee: Danisco USA Incorporated (International Flavors & Fragrances Incorporated)
• Original Assignee: Nabisco, Inc. (Mondelez International, Inc.)
• Inventors: Wheeler, Edward L., Otterburn, Michael S.
• Primary Examiner(s): PADEN, CAROLYN A
• Application Number:
  US07/991,688
• Time in Patent Office: 755 Days
• Field of Search: 426/601, 426/607, 426/660, 426/804, 426/99
• US Class Current: 426/99
• CPC Class Codes: A21D 2/165 Triglycerides
• CPC Class Codes: A23C 11/04 containing non-milk fats but no non-milk proteins A23C11/08, A23C11/10 take precedence
• CPC Class Codes: A23C 19/055 Addition of non-milk fats or non-milk proteins , polyol fatty acid polyesters or mineral oils
• CPC Class Codes: A23D 7/001 Spread compositions characterised by ingredients other than fatty acid triglycerides A23D7/0056
• CPC Class Codes: A23D 7/003 Compositions other than spreads characterised by ingredients other than fatty acid triglycerides A23D7/0053
• CPC Class Codes: A23D 7/015 Reducing calorie content; Reducing fat content , e.g. "halvarines"
• CPC Class Codes: A23D 9/00 Other edible oils or fats, e.g. shortenings, cooking oils
• CPC Class Codes: A23G 1/36 characterised by the fats used containing dairy products A23G1/46
• CPC Class Codes: A23G 1/38 Cocoa butter substitutes
• CPC Class Codes: A23G 2200/08 containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
• CPC Class Codes: A23G 3/343 Products for covering, coating, finishing, decorating
• CPC Class Codes: A23G 3/346 Finished or semi-finished products in the form of powders, paste or liquids A23G3/343 takes precedence
• CPC Class Codes: A23G 3/40 characterised by the fats used containing dairy products A23G3/46
• CPC Class Codes: A23G 9/327 characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides butter, dairy cream or milkfat A23G9/40
• CPC Class Codes: A23G 9/52 Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
• CPC Class Codes: A23K 50/42 Dry feed
• CPC Class Codes: A23L 25/20 consisting of whole seeds or seed fragments
• CPC Class Codes: A23L 33/115 Fatty acids or derivatives thereof; Fats or oils
• CPC Class Codes: A23L 33/12 Fatty acids or derivatives thereof
• CPC Class Codes: A23L 9/22 containing non-milk fats but no proteins other than milk proteins
• CPC Class Codes: C07C 69/30 : esterified with trihydroxylic compounds fats, oils C11B, C11C
• CPC Class Codes: C07C 69/675 : of saturated hydroxy-carboxylic acids
• CPC Class Codes: C07C 69/70 : Tartaric acid esters
• CPC Class Codes: C11C 3/04 : by esterification of fats or fatty oils
• CPC Class Codes: C11C 3/08 : with fatty acids
• CPC Class Codes: C11C 3/10 : Ester interchange
• CPC Class Codes: Y10S 426/804 : Low calorie, low sodium or hypoallergic

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.

Claims

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.

2. A composition according to claim 1 wherein the crystal modifying fat is selected from the group consisting of acetodistearin, propiodistearin, butyrodistearin, and mixtures of these.

3. A composition according to claim 2 wherein at least about 85% of the diacetin fat is diacetostearin.

4. A composition according to claim 3 wherein the crystal modifying fat comprises acetodistearin.

5. A confectionery composition according to claim 4 further comprising a chocolate flavor and a sweetener.

6. A composition according to claim 1 wherein the fat ingredient comprises a mixture of about 83% to about 90% diacetin fat and about 10% to about 16% crystal modifying fat.

7. A composition according to claim 6 wherein the fat ingredient comprises a mixture of about 87% diacetin fat and about 13% acetodistearin.

8. A confectionery coating composition comprising a coating composition according to claim 1.

9. A composition according to claim 8 wherein the coating composition comprises from about 10% to about 20% crystal modifying fat.

10. A composition according to claim 9 wherein the coating composition comprises from about 10% to about 18% crystal modifying fat.

11. A composition according to claim 10 wherein the coating composition comprises from about 10% to about 16% crystal modifying fat.

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.

13. An improvement according to claim 12 wherein the diacetin fat comprises diacetostearin and the crystal modifier comprises acetodistearin.

14. An improvement according to claim 13 wherein the flavor is chocolate.

15. An improvement according to claim 13 wherein said crystal modifier further comprises sorbitan tristearate.

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.

17. A composition according to claim 16 comprising about 87% diacetostearin and about 13% 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.

19. A method according to claim 18 wherein the saturated diacetin coating fat is selected from the group consisting of diacetopalmitin, diacetostearin, diacetoarachidin, diacetobehenin, and mixtures of these.

20. A method according to claim 19 wherein the crystal modifier is selected from the group consisting of acetodistearin, propiodistearin, butyrodistearin, and mixtures of these.

21. A method according to claim 20 wherein the diacetin coating fat is predominantly diacetostearin and the crystal modifier comprises acetodistearin.

22. A method according to claim 21 wherein the diacetin coating fat contains about 13% crystal modifier.

23. A method according to claim 19 wherein the diacetin coating fat further comprises about 1.5 to about 4% sorbitan fatty acid ester.

24. A method according to claim 23 wherein the sorbitan fatty acid ester is sorbitan tristearate.