Smart Blends In Confectionery Fats - American Palm Oil Council

Smart Blends In
Confectionery Fats
Edgar Hernandez
Jose M. Huertas
Alianza team
4th GOOF
San Diego, CA September, 2005

Cocoa Butter Unique Properties
• CB is a natural fat that constitutes about 50-55%
of the dry cocoa nib.
• CB has unique triglyceride composition which
provide its desirable physical properties.
• CB has a sharp melting profile which imparts a
desirable cooling sensation in chocolate products
• Key component of the different chocolate products
along with cocoa and/or liquor mass (cocoa plus
cocoa butter)

NMR Solids Cocoa Butters
% Solids
90
80
70
60
50
40
30
20
10
0
20 25 30 35 40
Colombia
Brazil
W. Africa
Malaysia
°C

Symmetric SOS TAG in CB
% Content
40
35
30
25
20
15
22
38
18
14
34
24
15
40
27
15
40
31
POP
POS
SOS
10
5
0
Colombia Brazil W. Africa Malaysia
78%
72% 82% 87%

Polymorphism of Fats
α→β’ →β
• α Crystals
– Unstable, Waxy
• β’ Crystals
– Preferred form for most baking applications, small, needle like
– Smooth texture, better creaming
– Obtained from diversity of FA chain length and TAG diversity
• β Crystals
– Most stable form. Big plate like structure
– Grainy, sandy and oily texture in margarine products
– Found when FA and TAG are very similar

Polymorphs of Cocoa Butter
Form
Melting Point
°C
Systematic
Nomenclature
I 17.3 β´3 (sub-α)
II 23.3 α-2
III 25.5 β´2-2
IV 27.5 β´1-2
V 33.8 β 2 -3
VI 36.2 β 1- 3
Untempered chocolate
Tempered chocolate
Bloomed chocolate
Wille & Lutton, 1966

Crystal Form of Some TAG
# C TAG Type # C TAG Type
42 PPC β 42 LPM β’
44 PPL β 46 LSP β’
48 PPP β 50 PSP β’
50 POP β 50 PPO β’
52 SPS β 52 POO β’
52 POS β 52 SPO β’
54 SOS β 54 SSO β’

Crystal Habit of Some Fats & Oils
β β’
Cocoa Butter
Palm Oil Stearine
Sunflower Oil
Soybean Oil
Palm Oil
Palm Olein
Palm Kernel Oil
Palm Kernel Stearine

Confectionery Fats
• Vegetable fats designed to resemble the functional
properties of cocoa butter with sharp melting profile.
• Palm and palm kernel oils have demonstrated excellent
functionality for the development of those specialty fats.
• Main driver for their development would be cost reduction
as they are much less expensive than CB.
• They can be designed to meet specific functional
properties in chocolate products and they can improve
cocoa butter functional limitations.
• Depending on the type of the fat and application, they can
be used as 100% of the fat portion, or blended with CB

Palm Fruit
Palm Oil
Palm Kernel Oil

Palm Oil Fractions
Palm Oil
IV 51 - 53
Olein
IV 57 - 59
Hard Stearin
IV 32 - 36
Super Olein
IV 64 - 66
Soft PMF
IV 42 - 48
Soft Stearin
IV 40 - 42
Super Stearin
IV 17 - 21
Top Olein
IV 70 - 72
Hard PMF
IV 32 - 36

Chocolate Making Process
Cocoa butter substitute, CBS
Cocoa butter replacer, CBR
Cocoa butter equivalent, CBE
Cocoa mass and/or cocoa powder
Full cream milk powder and/or skimmed
milk powder and/or whey powder
and/or
Cocoa butter ( opcional for compounds)
Sugar or sweetening
Others
MIXING
REFINING
CONCHING
TEMPERING
MOULDING / COATING
For real chocolate and
supercompounds made of CBE
COOLING
STORING
EVALUATION

COCOA BUTTER ALTERNATIVES
LAURIC FATS
NON LAURIC FATS
COCOA BUTTER SUBSTITUTES
CBS
COCOA BUTTER REPLACERS
CBR
COCOA BUTTER EQUIVALENTS
CBE
-Vegetable lauric Fat used to
substitute the cocoa butter.
-High percentage of lauric acid
C12:0 > 54%
-It is not compatible with cocoa
butter, it´s possible to add only up to
5% of cocoa butter in the fat phase.
-High contraction degree.
-Fast crystallization, growing B´
stable crystals that impart high gloss
and gloss retention.
-It doesn´t need tempering.
-Vegetable non lauric fat used to replace
the cocoa butter.
-High percentage of elaidic acid
C18:1 trans > 50%
-Partially compatible with cocoa butter ,
adding up to 30% of cocoa butter in the
fa t phase.
-Contraction is lower than CBS but still
good for moulding applications
(TCR-05).
-Fast crystallization, growing B´ stable
crystals that impart high gloss and gloss
retention. It´s not necessary to make
tempering phase.
-Vegetable non lauric fat which has a
similar triglyceride composition
(POS, SOS y POP) than cocoa butter.
-Fully compatible to cocoa butter, it
has a 100% tolerance in whichever
proportion.
-The crystallization process occurs
slower than in CBR and CBS.
-Because of its polymorfic behavior,
it has to be tempered to get the B
stable crystals.

Cocoa Butter Substitute
• Form eutectics with CB and therefore a maximum of 5%
CB can be used.
• Products have to be formulated with cocoa powder.
• Conching time is low because because cocoa powder has
the flavor almost totally developed.
• Quick crystallization in stable β´ crystals and therefore
doesn't require tempering.
• Excellent gloss and high gloss retention through the time.
• Excellent contraction and therefore ideal for molded
products with very good snapping.
• Palm kernel oil is preferred over coconut oil because its
higher oleic content and therefore better melting profile.

Solids Profile CBS
% S O L ID S
120
100
80
60
40
20
0
97 96 94
86
48
4
0
10 15 20 25 30 35 40
TEMPERATURE °C
• teamkao TCS
• Primarily used for molded
products because its
excellent gloss and
snapping.
• Ideal for making
compound chocolate.
• Can be used for enrobing
and panning of hard
centres.

CBS Tolerance to Cocoa Butter
100
10°C
100
90
90
80
80
70
20°C
70
% SFC
60
50
40
25°C
60
50
40
30
30
20
20
30°C
10
10
0
35°C
0
100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0%
CBS
CB
% teamkao TM

Cocoa Butter Replacer
• Partial tolerance to CB and therefore up to 20%
CB can be used in formulations.
• Quick crystallization in β´ crystals and therefore it
doesn't need tempering.
• Good gloss and gloss retention through the time.
• Can be used in molding and coating applications.
• The melting profile is obtained via the
development of a high level of trans isomers.

CBR Solids Profile
% SOLIDS
100 96 94
90
88
80
70
71
60
50
45
40
30
20
10
0
5
0
10 15 20 25 30 35 40
TEMPERATURE °C
• teamcao TM 05
• Used in high quality
molded products with or
without fillings.
• Enrobing applications
with excellent melting
profile.
• It doesn't give waxy
sensation.
• Good resistance in cold
and moderate warmth
weather.

CBR Solids Profile
% SO LIDS
100
80
60
40
20
0
91 90
86
66
40
10
0
10 20 30 40
TEM PERATURE °C
• teamcao TM 10
• Used in good quality
coatings.
• Could be used in molded
products but with a slight
waxy sensation.
• Good resistance in cold
and moderate warmth
weather.

CBR Solids Profile
% S O L ID S
100
80
60
40
20
0
90 88
82
66
40
15
0
10 20 30 40
• teamcao TM 15
• Used only in enrobing
applications for hard
and soft centres.
• Good resistance in
cold and moderate
warmth weather.
TEM PERATURE °C

CBR Low Trans
100
80
60
40
20
0
90
86
80
64
35
13
0
10 15 20 25 30 35 40 45
TEMPERATURE °C
• teamcao LT
developed as a
response to the low
trans needs.
• 50% lower trans than
traditional CBR
• Ideal for coatings
• Slower crystallization
than regular CBR

CBR Tolerance to Cocoa Butter
100
10°C
100
90
90
80
20°C
80
70
70
% SFC
60
50
40
30
25°C
30°C
60
50
40
30
20
20
35°C
10
10
0
0
100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0%
CBR
% teamcao TM 05
CB

Cocoa Butter Equivalents
• Similar SOS TAG to CB
• Same physical properties or functionality of CB
• Obtained from special palm oil fractions combined
with ¨exotic¨ fats.
• CBE and CB show similar polymorphic behavior
• Require tempering
• 100% Compatible with CB
• Product with 0% trans fat

SOS TAG of Main Raw Materials
70
60
65
68
60
56
50
47
% Content
40
30
20
10
0
17
34
26
10
1 1
8
CB PMF Shea St Ilipe Sal St Mango
Kernel
7
34
1
13
1
12
POP
POSt
StOSt

SFC Solids and TAG Profile for
teamcoa 41
% SOLIDS
100
90
80
70
60
50
40
30
20
10
0
87 83
77
68
0
10 15 20 25 30 35 40
TEMPERATURE °C
84%

CBE Tolerance to Cocoa Butter
100
100
90
10°C
90
80
20°C
80
% SFC
70
60
50
40
25°C
30°C
70
60
50
40
30
30
20
20
10
35°C
10
0
100% 90% 80% 70% 60% 50% 40% 30% 20% 10% 0%
0
CBE
% teamcoa TM CB

Conclusions
• Palm oil and palm kernel oil
fractions provide ideal
functional properties in the
development of confectionery
fats.
• Special palm oil fractions are
making possible the
development of low trans CBR
and 0% trans CBE.
• Alianza team offers solutions to
the CBA´s needs in the
marketplace with their line of
teamcoa , teamcao and
teamkao products.