Review on 3-M CPD and GlycidylEsters in Vegetable Oils and Fats
Vegetable fats for the confectionary...
Transcript of Vegetable fats for the confectionary...
Three main groups of vegetable coating fats: (moulding /enrobing /dipping/panning)
CBE: Cocoa Butter Equivalents Coberine™
CBS: Cocoa Butter Substitutes CLSP™
CBR: Cocoa Butter Replacers Couva™
(for moulding /enrobing /dipping /panning)
Method by NMR (Nucleair Magnetic Resonance)
0
10
20
30
40
50
60
70
80
90
20 25 30 32.5 35
% crystals
temperature˚C
hardness heat resistance
melting
flavour release
clean melting
Guide line for making a choice: melting curve
CLSP™ : based on palmkernel fats (hydrogenated)
20˚C 25˚C 30˚C 35˚C
CLSP 812 77 47 17 5
CLSP 914 85 63 35 14
Palmkernel 46 27 2
0
10
20
30
40
50
60
70
80
90
% crystals
temperature
CLSP 812
CLSP 914
Palmkernel
iupac 2150-a
0
20
40
60
80
100
20 25 30 32.5 35
20˚C 25˚C 30˚C 35
CLSP 900 91 82 54 1
CLSP 499 82 67 28 1
palm- kernel 47 27 2
0
10
20
30
40
50
60
70
80
90
100
% crystals
temperature
CLSP 900
CLSP 499
palm- kernel
iupac 2150-a
CLSP™ : based on palmkernel fats (fractionated)
0
20
40
60
80
100
20 25 30 32.5 35
20˚C 25˚C 30˚ 35
CLSP 912 93 83 36 4
CLSP 910 91 76 28 4
CLSP 555 95 88 46 3
0
10
20
30
40
50
60
70
80
90
100
% crystals
temperature
CLSP 912
CLSP 910
CLSP 555
iupac 2150-a
CLSP™ : palmkernel fats (fractionated +hydrogenated)
0
20
40
60
80
100
20 25 30 32.5 35
CCB/Hardko
Programma 3
0 10 20 30 40 50 60 70 80 90 1000
20
40
60
80
100
% Hardko
% Solids
N20
N25
N30
N35
Mixes of cocoa butter / hydrogenated coconut fat : strong softening
Cocoa butter and the CLSP™ fats are not compatible.
Product and recipe building need attention to avoid
fast fatbloom formation.
% hydrogenated coconut
Dark coating based on CLSP™ fats, %
recipe fat content fat balance
fat 32 32 95 lauric fat
cocoa powder 10/12 %
15 1.6 5 cocoa butter*
sugar 48 - -
Lactose or skimmed mp.
5 - -
emulsifiers QV - -
salt/vanillin QV - -
total 100 33.6 100
* maximum level
Recommendations fat phase CLSP™ coating fats:
dark milk white
CLSP™ % 95 94 93
Cocoa butter % 5 2 -
Milk fat % - 4 7
hardness
melting
heat resistance
fat bloom resistant
gloss retention
label friendly
attribute
+
-/+
-/+
-
-/+
-
CLSP 812 / 914 / 923
++
-/+
+
-/+
-/+
-
CLSP 912
++
+
++
++
++
-/+
CLSP 499 / 555/ 900
-
--
--
-/+
-/+
-
CLSP 620 / 720
Decision matrix
CLSP™ fats
+
++
+
++
++
+
++
+
++
++
++
+
CLSPTM Coating Fats
Product Name SMP oC
% TFA
% Solid by NMR, typical value
20 oC 25 oC 30 oC 35 oC 40 oC
CLSP 555/E 34 <1 96 90 48 5 0
CLSP 914 40 < 1 86 64 32 13 5
CLSP 912/E 37 < 1 95 83 39 6 1
CLSP 826 39 3 75 50 26 11 5
CLSP 825 36 3 77 48 17 5 1
CLSP 725 35 5 70 44 19 8 2
CLSP 723 40 <1 77 56 33 17 8
CLSP 713 43 <1 80 61 38 21 11
CLSP 310 25 < 1 22 2 0 0 0
CLSP 400 28 <1 45 28 2 0 0
CBE : enjoys a legal status in EU !!
According to Directive 2000/36/EC :
“ The addition of certain vegetable fats other than cocoa butter
to chocolate products, up to a maximum of 5 % should be permitted
in all Member States; those vegetable fats should be
Cocoa Butter Equivalents
and therefore be defined according to technical and scientific criteria.”
Legal requirements of CBE’s:
miscible in any proportion with ccb and compatible with its physical properties
(melting point, crystallisation temperature, melting rate, need for tempering)
rich in symmetrical tri - glycerides (POP- POS- SOS)
non-lauric
additional :coconut oil is allowed in chocolates for
“ ice cream and similar frozen products “
NMR binair: Cocoa Butter / Coberine 608: equivalent !!
0
10
20
30
40
50
60
70
80
% Coberine 608
% c
ryst
als
20 degr. 76 76 74 73 72 72 72 71 71 71 72
25 degr. 71 70 70 69 68 66 67 66 65 64 63
30 degr. 50 51 52 51 51 51 50 49 50 50 49
32,5 degr. 15 17 17 18 19 18 19 19 20 19 19
35 degr. 1 1 1 2 2 4 3 5 4 4 4
0 10 20 30 40 50 60 70 80 90 100
Method IUPAC 2150-b
NMR binair Cocoa Butter / Coberine 901: compatible / improving!!
0 10 20 30 40 50 60 70 80 90 100
20 degr. 76 76 75 74 73 73 71 71 71 71 71
25 degr. 71 71 70 69 69 68 67 67 67 67 67
30 degr. 50 53 52 54 55 56 56 56 57 58 58
32,5 degr. 15 20 24 27 30 34 36 37 40 42 43
35 degr. 1 2 6 8 13 16 18 20 23 25 26
0
10
20
30
40
50
60
70
80
% crystals
% Coberine 901
Method IUPAC 2150-b
NMR binair Cocoa Butter/ Coberine 306: fairly compatible !
0 10 20 30 40 50 60 70 80 90 100
20 degr. 76 76 74 72 71 70 71 73 75 75 77
25 degr. 71 70 68 66 65 62 59 60 62 63 66
30 degr. 50 47 48 45 42 39 30 32 40 42 43
35 degr. 1 1 1 1 1 2 2 2 3 2 2
0
10
20
30
40
50
60
70
80
% crystals
% Coberine 306
Method IUPAC 2150-b
Cocoa butter 12 7 - - -
Cocoa mass 40 40 40 20 -
Sugar 48 48 48 48 48
CBE - 5 12 22 30
Ccp 10/12 - - - 10 20
Fat, % cocoa% 32
52
32
47
32
40
32
30
32
20
Recipe dark chocolates, %
hardness
melting
heat resistance
fat bloom resistant
gloss retention
label friendly
Attribute when
applied in chocolate
+++
-/+
+++
++
++
++
Coberine 901
++
+
++
++
++
++
Coberine 608
+
++
+/-
++
++
++
Coberine 507
+/_
+++
- +
++
++
Coberine 306
decision matrix
CBE fats
Product Name SMP oC
% TFA
% Solid by NMR*, typical value
20 oC 25 oC 30 oC 35 oC 40 oC
CoberineTM 507 33 < 1 71 57 38 1 0
CoberineTM 608 33 < 1 70 62 49 5 1
CoberineTM 901 34 < 1 72 70 60 20 1
COBERINETM
*The percentage of solids fat at given temperatures is measured by pulse NMR on samples
stabilised at 26ºC according to IUPAC method 2.150(b).
CCB / Couva 706 (FG080P04)US
0 20 40 60 80 1000
20
40
60
80
100
% Couva 706
SFC
N-20
N-25
N-30
N-35
Mixes cocoa butter / Couva 760
% Couva 760
Couva 760 is partly compatible with
cocoa butter up to 15% on the fatphase
% crystals
type dark dark milk milk white
Couva™ 30 25 24 24 28
Cocoa mass - 10 10 8 -
Sugar 48 48 48 48 48
Fullcream milkp. - - 10 16 20
Skimmed milkp. 6 - 4
Ccp 10/12 22 17 2 4 -
Fat, cocoa % 32
22
32
27
32
12
32
12
32
-
Recipe coatings, %
++
+
+
+
hardness
melting
heat resistance
gloss retention
label friendly
attribute Couva 760
+
-/+
+
+
Couva 500 Couva 300
decision matrix
Couva™ fats
- -
-/+
-/+
-
+
-
Couva 850 NH
-/+
-/+
-/+
-/+
-/+
-/+
-/+
-/+
++
Product Name SMP oC
% TFA
% Solid by NMR*, typical value
20 oC 25 oC 30 oC 35 oC 40 oC
CouvaTM 200H 41 33 62 47 33 21 8
CouvaTM 300H 37 36 74 58 38 18 0
CouvaTM 500R 36 36 78 60 37 10 0
CouvaTM 600R 36 37 83 63 35 3 0
CouvaTM 760P 35 41 89 72 40 2 0
Couva 850NH 38 <1 72 48 26 13 4
Couva 250TF** 40 <1 72 56 39 23 8
COUVATM
* IUPAC method 2.150(a).
** partly lauric
Three groups filling fats:
CLSP™
Classic lauric-based filling fats that are easy to use, giving great
eating characteristics at the best value for money
Biscuitine™
All-round, flexible filling fats for high-quality results in the widest
variety of processes, applications, and ingredients
Creamelt™
Premium filling fats for the best eating characteristics possible,
plus a number of more specialized properties
Groups of filling fats:
Click to add name BU
Filling Fats
Lauric
CLSP™
Non Lauric, Hydrogenated
Biscuitine™
Non Lauric, non hydrogenated
Biscuitine™
Non Lauric Non Hydrogenated
Polymorphic
Creamelt™
Problem solvers
Prestine™
CLSP™: Lauric based filling fats
Good eating characteristics
Fast, smooth, cool, and clean melt
Good flavor release, helps enhance and prolong taste of other ingredients
Easy to process
Including fast and simple crystallization
Non-compatible with chocolate
Reduced shelf life of chocolate coated products
No rework with chocolate product
Shelf Life and Processing Information
Pre-crystalization temperature
Flavor
stability
Texture
stability
Setting
time
unstable very
stable
unstable very
stable
18°C 30°C
slow quick
Fillings based on CLSP fats
28°C
Typical Information:
CLSP™: - hydrogenated / hydrogenated
- mostly fractionated
- trans fatty acids: yes/no
- pre-crystallization: a choice
- based on lauric fats
- highly saturated
Biscuitine™
All round filling fats
Wide range of eating characteristics
From acceptable to good
Easy to process
Economic solutions
Shelf Life and Processing Information
hydrogenated Non hydrogenated
Flavor
stability
Texture
stability
Pre-crystalization temperature
Setting
time
unstable very
stable
unstable very
stable
18°C 30°C
slow quick
27°C
Fillings based on Biscuitine™ fats
Biscuitine™:
- either hydrogenated yes/no
- mostly fractionated
- either trans fatty acids or none
- pre-crystallization preferred
- non lauric
- medium saturated
Meltdown Properties *
BISCUITINE - Filling Formulation
recommended % ccb recommended % (nut)oils and/milk fat
0 % 25 25
Slow and clean
Slow, full and creamy
Medium quick and clean
BISCUITINE 560, 520
BISCUITINE 500
BISCUITINE 360, 320
BISCUITINE 260, 220
BISCUITINE 120
BISCUITINE 200
BISCUITINE 620
Creamelt™
For premium quality pralines
Excellent eating characteristics:
Fast, smooth, cool, and clean melt
Excellent flavor release enhancing prolonging the taste of all ingredients
Excellent texture stability
Shelf Life and Processing Information
Pre-crystalization
Flavor
stability
Texture
stability
Setting
time
unstable very
stable
unstable very
stable
18°C 30°C
slow quick
24°C
Fillings based on CREAMELT fats Creamelt™:
- non hydrogenated
- fractionated
- no trans fatty acids
- needs tempering
- non lauric
- medium saturated
- no chemical modifications
CREAMELT™: NMR VALUES
0
10
20
30
40
50
60
70
80
90
20 25 30 35
Creamelt 100
Creamelt 500
Creamelt 505
Creamelt 600
Creamelt 603
Creamelt 700
Creamelt 805
Creamelt 907
Temperature °C
% crystals
CLSP and CREAMELT – Recommendations formulation
% ccb % (nut)oils,milkfat
Meltdown Properties *
Cool, quick and clean
Initially slow, then cool, quick and clean
CREAMELT 900
CREAMELT 600
CREAMELT 500
CREAMELT 701
CREAMELT 601
CREAMELT 501
CLSP 800, 700, 720, 620
0 % 25 25
Shelf Life Information unstable very stable
unstable very stable
Flavor stability
Texture stability
CLSP
BISCUITINE
CREAMELT
CLSP
BISCUITINE
CREAMELT
hydr. BO/ RP
hydr. BO/ RP
hydrogenated Non hydrogenated
Fillings based on:
Processing Information Fillings based on:
CLSP
BISCUITINE
CREAMELT
CLSP
BISCUITINE
CREAMELT
Pre-crystalization temperature
Setting time
hydr. BO/ RP
hydr. BO/ RP
28°C
slow quick
30°C
24°C 18°C
30°C
27°C
slow quick
27°C
Durkex™: Bakestable fillings
Creamy texture
Excellent flavour release
Durkex 200/300
Durkex 102/104 prevents the oil from separation.
.
Coating samples
CBE: Coberine 608 20%
Sugar 48%
Cocoa Mass 24%
Cocoa Powder 8%
Added:
Lecithin 0.4%
Vanillin 0.02%
Fat content 33.2 %
Fat balance 60% CBE 40% CCB
CBS: CLSP 555/E 33%
Sugar 48%
Skimmed mp. 5%
Cocoa powder 10/12 14%
Added:
Lecithin 0.4%
Vanillin 0.02%
Fat content 34.4 %
Fat balance 96% CBS 4% CCB
49
Filling samples
Creamelt 501 42%
Sugar 35%
Skimmep mp. 8%
Pistache paste(ex Jancke) 15%
Added:
Pistache nut pieces 3 %
Lecithin 0.4%
Fat content 49 %
Fat balance 86% Creamelt 501 14% Oil
Biscuitine 203 30%
Sugar 35%
Skimmed mp. 20%
Coconut powder 15%
Added:
Lecithin 0.4%
Pineapple flavor QV
Yellow coloring QV
Fat content 36 %
Fat balance 83 % Biscuitine 203 17% Coconut oil