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Adam Lechter: Resident Course in Confectionery Technology
Adam Lechter: Resident Course in Confectionery Technology
&
Cocoa Butter Alternatives
Adam Lechter
Resident
Course in
Confectionery
Technology
What are “Compound Coatings”
70
heat flavor release
60 resistance cooling sensation
% solid fat
50
40
30
20
no waxy mouth-feel
10
0
50 60 70 80 90 100 110
temperature °F
• Ease of processing
• Compatibility with other fats
• Textural options
• Temperature tolerance (melting range
options)
• Economics (savings / less price volatility)
• Freedom from Standards of Identity
80 25°C 80
Solid Fat Content (%)
27.5°C
70 70
60 60
50 50
30°C
40 40
30 30
20 32.5°C 20
10 10
35°C
(double-y)
0/100 20/80 40/60 60/40 80/20 100/0 %
Cocoa Butter / CBE (example)
H2
+
Catalyst
tra ns
tra ns
c k !
yu
tristearin Æ m.p. = 160°F
xx x x x x x x stearin
x x o x ox x o x xo x x (solid)
o o o
o x x
x o o oo o o o o olein
o
x o xo x o o xo o o x o o (liquid)
50
40
30 “waxy”
20 mouth-feel
10
0
50 60 70 80 90 100 110
temperature °F
Hyd Soya-Cotton Hyd/Frac Soya-Cotton Cocoa Butter
R ’s
CB
u se
e r
n g
l o
n o
n y
Ma
Winter 2001/2002
40
30
20 some
waxiness
10
0
50 60 70 80 90 92 94 100 102
temperature °F
Cocoa Butter Hydro/Rx PKO Hydro/Frac PKO Non-Hydro/Frac PKO/Palm
100
butter.
70
20°C
60
40
25°C
softening is desired 10
(e.g.melt-away centers). 0
0/100 20/80 40/60 60/40 80/20 100/0
* Remember, many say it’s best to keep cocoa butter level below
5% on fat basis when concerned about bloom and/or softening.
Winter 2001/2002
H2O
+
PROMOTER
Diglyceride
Triglyceride
Free Fatty Acid
Note: “Fat phase” will include the CBA fat + any cocoa
butter + lecithin + other fat soluble ingredients such
as certain emulsifiers or crystallization modifiers.
* Based on careful end-user observations. The most desirable temperature
ranges must be determined by end-user in the context of specific
applications, equipment features and handling requirements.
60
55
50
45 Laurics
40 Non-Laurics
35
Initial Zone Center Zone(s) Final Zone
• Odor-Free Environment !
• Type of application?
• Type of product?
• Performance characteristics
desired?
• Specifications / labeling issues?
• Shelf-life requirements?
• Target market / distribution
issues?
• Processing equipment resources?
• Economics?
Resident Course in Confectionery Technology
Case Study I – Donut Coating
• Conditions:
9 CBS coating w/108°F mpt.
9 Low viscosity for thin coat
9 Enrober @ 116°F (no temper)
9 Tunnel @ 41-43°F; one zone in 1 min. 45 sec.
• Observations:
9 Dull coating at end of tunnel
9 Duller and bloomed coating in distribution
9 Blocking of donuts in package with wet
smearing noted on plastic sealing wrap
• Solution:
9 Addition of 1+% higher mpt. mono-glyceride
9 Increase level of palm stearine
9 Enrober temp. no change (operator
resistance)
9 Cooling tunnel no change (not possible)
9 Enrober room dehumidified
• Observations:
9 In storage and distribution coating showed signs
of softening including tacky feel and
smearing within wrap. Some
coating was easily dislodged
w/handling.
• Solution:
9 Coating fat changed to hydrogenated,
fractionated palm kernel oil blend.
Why?
Bill Vlach
2008 Resident
Course in
Confectionery
Technology
Chocolate
Bunny Chocolate
(commercial – milk)
• Generally minimum
levels of chocolate
liquor (10%) and milk
(12%)
• Coarser particle size
(0.0011+)
• No trans; No hydrogenation
• Direct replacement for hydrogenated and/or
partially hydrogenated palm kernel and palm
oils
• Texture of coating and flavor release similar to
the above fats replaced