Loders Croklaan B.v.

Van Den Bergh Foods Co., Division of Conopco, Inc.

Other

Adrian D Hughes

Frederick William Cain

Geoffrey Talbot

Neil G Hargreaves

Willem Dekker

Nico Zwikstra

Bettina Schmidl

Jan D Lakeman

Hendrikus Slager

Deryck J Cebula

Josipa Paska

John H Pierce

Blends of triglycerides A and B have excellent gloss and anti-clumping properties, when used as glazing agent for food products.

Glazing composition

Anti-bloom triglyceride compositions

Blends of triglyceride compositions A, and B and/or C, wherein

Bloom-inhibiting fat blends

Mid-fractions of triglycerides, containing (H.sub.2 M+HM.sub.2)-type triglycerides (H=saturated fatty acid.gtoreq.C.sub.16 ; M=saturated fatty acids C.sub.8 -C.sub.14), which meet the following requirements: ##EQU1## content C.sub.52 -C.sub.54 -triglycerides&lt;7.0% content C.sub.36 -C.sub.40 -triglycerides&lt;25%

Chocolate compositions based on hardstock fat additives

The invention concerns blends of lauric fats, with certain specification for N.sub.30, oleic content, lauric content and elaidic content and fractions of natural fats with an S.sub.3 content of at least 50 wt. %. These blends are very useful fats for the preparation of coating fats for confectionery products.

Non-hydrogenated coating fat

Fats that consist predominantly of triglycerides, capable of crystallization in the .beta.-crystal form can be stabilized in their .beta..sup.1 -crystal form by the external addition of an effective amount of SSO and/or S.sub.3 -triglycerides (S=sat. fatty acids C.sub.10 -C.sub.24 ; O=oleic acid). This way tempering of the fats is no longer required.

Non-temper, confectionery fats

The presence of a specific (H.sub.2 M+HM.sub.2)-fat, either in the filling or in the coating of encapsulated fillings, results in the retardation of bloom of the chocolate composition. Therefore, the invention is concerned with encapsulated fillings, wherein the coatings display a defined (H.sub.2 M+HM.sub.2)-content. A process of preparing these encapsulated products is also included. Encapsulated products are, e.g., chocolates, pralines, biscuits, cookies, toffees, fried snacks or cakes.

Chocolate-encapsulated fillings

Gloss-retention of chocolate compositions, in particular of chocolate coatings can be improved by incorporation of an amount of a fat blend, comprising two fat components i.e. A and B,

Trans-hardened fats with good gloss

Incorporation of at least 0.5 wt. % of a hardstock rich in (H.sub.2 M+HM.sub.2)-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H=saturated fatty acid with .gtoreq.C.sub.16 ; M=saturated fatty acid with C.sub.8 -C.sub.14, in particular C.sub.12 -C.sub.14.

Growing community of inventors

The Hague, Netherlands

Adrian D Hughes