Sucrose polyesters which behave like cocoa butters

• US 4,822,875 A
• Filed: 05/02/1988
• Issued: 04/18/1989
• Est. Priority Date: 12/17/1986
• Status: Expired due to Term

• Current Assignee: The Procter & Gamble Company
• Original Assignee: The Procter & Gamble Company
• Inventors: McCoy, Stephen A., Self, Peter M., Weisgerber, David J., Madison, Bryan L.
• Primary Examiner(s): Golian, Joseph
• Application Number:
  US07/189,444
• Time in Patent Office: 351 Days
• Field of Search: 536/119, 426/531, 426/611, 426/601, 426/612, 426/613, 426/804
• US Class Current: 536/119
• CPC Class Codes: A23G 1/38 Cocoa butter substitutes
• CPC Class Codes: A23G 1/56 making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb, A23G1/305 takes precedence
• 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: C11C 3/04 by esterification of fats or fatty oils
• CPC Class Codes: Y10S 426/804 Low calorie, low sodium or hypoallergic

Abstract

The invention is a cocoa butter substitute comprising sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% lauric acid; (b) from about 50% to about 75% palmitic acid; and (c) up to about 5% other fatty acids, preferably selected from the group consisting of capric, myristic, and stearic acids, and mixtures thereof. Alternatively, the cocoa butter substitute can comprise sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% capric acid; (b) from about 50% to about 75% stearic acid; and (c) up to about 5% other fatty acids.

The cocoa butter substitute is noncaloric and less expensive than natural cocoa butter. It has the same desirable melting properties as natural cocoa butter.

Claims

1. A cocoa butter substitute comprising sucrose fatty acid esters having at least four fatty acid ester groups, and where the make-up of the fatty acid groups is, by weight:

(a) from about 25% to about 50% lauric acid;

(b) from about 50% to about 75% palmitic acid; and

(c) up to about 5% other fatty acids.

2. A cocoa butter substitute according to claim 1 where the make-up of the fatty acid groups is, by weight:

(a) from about 30% to about 40% lauric acid;

(b) from about 55% to about 65% palmitic acid; and

(c) up to about 5% other fatty acids.

3. A cocoa butter substitute according to claim 2 where the make-up of the fatty acid groups is, by weight:

(a) about 35% lauric acid;

(b) about 60% palmitic acid; and

(c) about 5% other fatty acids.

4. A cocoa butter substitute according to claim 1 wherein the sucrose fatty acid esters contain no more than three unesterified hydroxyl groups.

5. A cocoa butter substitute according to claim 1 wherein the other fatty acids are selected from the group consisting of capric, myristic, and stearic acids, and mixtures thereof.

6. A cocoa butter substitute comprising sucrose fatty acid esters having at least four fatty acid ester groups, and where the make-up of the fatty acid groups is, by weight:

(a) from about 25% to about 50% capric acid;

(b) from about 50% to about 75% stearic acid; and

(c) up to about 5% other fatty acids.

7. A cocoa butter substitute according to claim 6 where the make-up of the fatty acid groups is, by weight:

(a) from about 30% to about 40% capric acid;

(b) from about 55% to about 65% stearic acid; and

(c) up to about 5% other fatty acids.

8. A cocoa butter substitute according to claim 7 where the make-up of the fatty acid groups is, by weight:

(a) about 35% capric acid;

(b) about 60% stearic acid; and

(c) about 5% other fatty acids.

9. A cocoa butter substitute according to claim 6 wherein the sucrose fatty acid esters contain no more than three unesterified hydroxyl groups.

10. A cocoa butter substitute according to claim 6 wherein the other fatty acids are selected from the group consisting of lauric, myristic, and palmitic acids, and mixtures thereof.