Hard butter components and improvement in process for making the latter.

摘要

An inventive composition has fat fraction comprising about 15-40 parts cocoa butter, about 0-25 parts butterfat, with the sum of the parts of cocoa butter and butterfat being not substantially in excess of sbout 40, and about 60-85 parts of a special confectioner's hard butter. Such hard butter is essentially all 16-18 carbon atom triglycerides. is chemically quite dissimilar from cocoa butter, and has an SFI profile and melting characteristic somewhat higher than cocoa butter. Surprisingly, such hard butter can be a fine replacement fat for cocoa butter, particularly when the composition contains some butterfat. A finished confectionary food composition, typically compounded with chocolate liquor, optional butterfat, sweetner such as sucrose, lecithin and flavor, exhibits excellent hardness, snap and initial and retained floss when compared to present U.S. chocolate counterparts. Accordingly, the composition can be used to make chocolate-like candy, enrobings etc., in addition to other cocoa butter uses such as cosmetic and pharmaceutical applications. Furthermore, the special hard butter can be used in such applications also.

Such special hard butter also is claimed, as well as is an Improvement in process for making same. Such improvement involves redissolving in solvent a hard butter fraction cropped from the systematic and successive fractional cry- stallzation of a fat that has a high percentage of its fat-forming acids in the trans configuration then cropping out the preponderance of such hard butter product as product while retaining a small proportion of it in the mother liquor, which proportion becomes enriched in unsaturated components.