Unilever Patent Holdings B.v.

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

Geoffrey Talbot

Frederick William Cain

Adrian D Hughes

Willem Dekker

Kevin Warren Smith

Frederick B Padley

Jane C Bennett

Blends of a natural wax, such as sunflower wax and glyceride materials, substantially being triglycerides and having an N20>20 display excellent properties when applied in barrier layers for compound food products.

Blends for barrier layers for food products

The invention concerns blends of fats A, B and C in the ranges:

Confectionery fat compositions

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

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.

Chocolate compositions

Blends of mid-fractions and olein fractions of the wet-fractionation of hardened soybean oil and optionally hardened palm oil olein and/or hardened cottonseed oil containing fat mixtures show improved Rancimat Induction Period (RIP) values.

Blends of non-lauric coating fats and liquid, trans-hardened high

Compositions, suitable for chocolate filling, comprising a water in hard fat emulsion, wherein the particle size of the dispersed water phase is at most 50 .mu.m, are obtained by a process in which a melt of the hard fat is dispersed in an aqueous phase, after which a phase inversion is effected and the water in hard fat emulsion is obtained.

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Kempston, United Kingdom

Geoffrey Talbot