The Procter Gamble Company

Stephen A McCoy

David John Weisgerber

James Lee Bono

Bryan L Madison

Peter M Self

Richard L Ingle

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.

Sucrose polyesters which behave like cocoa butters

The invention is a process for post-hydrogenating sucrose polyesters with hydrogen gas in the presence of a catalytically effective amount of hydrogenation catalyst, at a temperature of from about 250.degree. F. (121.degree. C.) to about 450.degree. F. (232.degree. C.). Post-hydrogenation can be used to make sucrose polyesters that are different from those made by esterification. Preferably, the hydrogen pressure is at least about 20 psig. Increased hydrogen pressure overcomes steric hindrance of certain kinds of sucrose polyester molecules, allowing more complete hydrogenation of the fatty acids.

Process for the post-hydrogenation of sucrose polyesters

Emulsified spreads, such as margarines, are made from structural fats having double-peaked differential scanning calorimetry curves, one representing triglycerides crystallizing at temperatures of from about 77.degree. F. (25.degree. C.) to about 50.degree. F. (10.degree. C.) and a second representing triglycerides crystallizing at about 41.degree. F. (5.degree. C.) to about 14.degree. F. (-10.degree. C.). The process for forming such spreads involves (1) cooling an emulsion of the structural fat, a soft oil and an aqueous phase to a temperature at or below the nucleation of triglycerides crystallizing at the higher temperature range; (2) working the emulsion; (3) cooling the worked emulsion to the nucleation point of the triglycerides crystallizing at the lower temperature range; and (4) working the emulsion a second time.

Margarine product and process

This invention relates to improved nutritionally useful, amino acid food additives, the method of making them and the fortification of foodstuffs which are deficient in the nutritionally related amino acids. This improved amino acid food additive comprises: a uniform dehydrated cocrystalline matrix of (1) an amino acid material, preferably a salt of an essential amino acid material, and (2) an effective amount of a soluble edible cocrystallizer material, preferably sodium chloride, whereby the improved amino acid food additive provided is better-tasting, more stable and less hygroscopic than the free amino acid material alone.

Stable dehydrated cocrystalline amino acid food additives

Disclosed is a peanut butter stabilizer composition comprising (1) an intermediate melting fat fraction having an iodine value of from 25 to 45 and a solids content of between 80% and 95% at a temperature of from 50.degree. F. to 90.degree. F. and a solids content of less than 50% at 115.degree. F., and (2) a hydrogenated oil component comprising a triglyceride having a high proportion of C.sub.20 -C.sub.22 fatty acids and, optionally, a second hydrogenated oil, the hydrogenated oil component having an iodine value of less than 8. The use of this stabilizer improves the texture of peanut butter, increases the mouthmelt, and reduces the stickiness often caused by the use of a stabilizing component.

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Villa Hills, KY, United States of America

Stephen A McCoy