Plant-Based Fats in Chocolate Manufacturing

Cocoa-free chocolate substitutes made from plant-based ingredients without using cocoa or animal products. The chocolate-like compositions contain non-animal fats, roasted fermented grains, and legumes. The fermented grains are made by incubating grains with microorganisms to create flavors similar to cocoa. Roasting the grains further enhances the chocolate-like taste. The compositions can be made by melting the fats, mixing with the grains and legumes, and optionally adding sweeteners and emulsifiers. The plant-based chocolate alternatives avoid issues like child labor, environmental damage, and health concerns associated with cocoa production.

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Vegetable fat composition for food applications that balances properties of cocoa butter replacers (CBR) with those of cocoa butter (CB) to replace trans fats. The fat contains 4-50% C14 fatty acids, 40-95% saturated fatty acids, ratio of C14:C12-14 < 1.0, 15-70% SatSatO+SatOSat triglycerides, SatSatO:SatOSat ratio 1.0-5.0. This provides CB-like functionality like fast setting and high gloss, but without trans fats and low SAFA content. The fat can be used in bakery, dairy, confectionery, chocolate, and spreads.

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Fat composition for bakery, dairy, confectionery, chocolate and coatings applications that replaces palm oil with a vegetable fat phase free of palm oil fractions. The vegetable fat phase has specific triglyceride composition: 85-100% triglycerides, 70-99.5% saturated triglycerides (SatOSat + SatSatO), 30-60% POP + PPO triglycerides, 10-69.5% StOSt + StStO triglycerides, 1-3% StOA + StAO + AStO triglycerides, and 1.5-5.5% StLiSt + StStLi triglycerides. The fat composition provides a palm oil-free alternative for bakery,

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A method for preparing chocolate fat without the need for tempering. The method involves extracting cocoa butter using techniques like pressing, solvent extraction, and enzymatic extraction. The extracted cocoa butter is then fractionated using dry fractionation and solvent selective fractionation to obtain a cocoa butter-like stearin with a high content of symmetrical triglycerides. This stearin can be combined with cocoa butter or cocoa butter-like fats to make chocolate fat without requiring tempering. The resulting chocolate fat has improved heat resistance and texture compared to cocoa butter.

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Chocolate made with oil bodies replacing cocoa butter, providing a healthier alternative to traditional chocolate with lower fat content and improved nutritional value. The oil bodies are extracted from sources like sesame, walnuts, sunflower, peanuts, and tomatoes. Replacing 20% of cocoa butter with sesame oil bodies results in chocolate with higher hardness, elasticity, chewiness, and sesame flavor compared to cocoa butter chocolate. Replacing 20% with walnut oil bodies provides chocolate with reduced fat content, lower blooming, and a mellow flavor. The oil body replacements have better texture, stability, and health benefits compared to using cocoa butter.

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Chocolate oil composition that mimics the properties of cocoa butter for use in chocolate production. The composition is made by blending specific types of fats with structures similar to cocoa butter. It contains fat mixtures like mangosteen seed oil, palm oil, and lactobacillus oil that have triacylglycerol structures like cocoa butter. The blended fats provide chocolate-like texture, stability, and flavor when used in chocolate making instead of cocoa butter. The composition can be tempered like chocolate and has similar solid fat profiles.

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A method for making vegan mousse like chocolate mousse without using animal products like milk, eggs, or gelatin. The method involves making a vegan mousse base by mixing vegetable fat, vegetable protein, and a thickening agent. This base is then combined with chocolate and fruit concentrates to make the final vegan mousse. The key is using vegetable alternatives like plant-based protein and thickeners instead of animal products.

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Edible product containing chocolate that resists fat bloom without using barrier layers or high saturated fat levels. The product has a composite structure with a first component like fillings or baked goods containing a randomly interesterified fat with 35-55% saturated fat. The second component is chocolate. The interesterified fat inhibits bloom even at low saturated fat levels. The fat composition for the first component has 20-50% saturated fat and <3% trans fat.

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Chocolate product with a cocoa butter alternative that provides similar texture to cocoa butter. The alternative is made by plating vegetable oil onto a carbohydrate with low bulk density, like starch, dextrin, or maltodextrin. The vegetable oil is mixed with the carbohydrate to form an oil-plated carbohydrate. This is then used instead of cocoa butter in chocolate production. The low bulk density carbohydrate prevents oil separation and clumping. The vegetable oil is unsaturated fat and makes up 30-70% of the carbohydrate-oil mix. This provides a chocolate with 0.01-0.25% saturated fat content. The low saturated fat level is achieved without using hydrogenated oils. The chocolate also has improved mouthfe

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Fat composition for chocolate that can be mixed with large amounts of cocoa butter and cocoa mass to make chocolate with good meltability and breakage without whitening. The fat composition contains interesterified fat with specific fatty acid composition (5-15% 10 carbon fatty acids, 35-55% 14 carbon fatty acids, 2-12% 20 carbon fatty acids) that is compatible with cocoa butter and has low trans fat content. It can be further enhanced with sorbitan and sucrose fatty acid esters.

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Low-calorie chocolate processing composition that provides a chocolate taste with reduced calories while maintaining a satisfactory chocolate feeling. The composition contains vegetable oils and fats instead of cocoa butter to lower the fat content, replaces sugar with maltitol, and adds a granular processed soy protein product. This blend improves the texture, melting, and spreading of the flavor in the mouth to overcome the loss of chocolate sensation when calories are significantly reduced. The soy protein provides a crunch and promotes fat dispersion during chewing.

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Modified palm oil and coconut oil substituted for expensive cocoa butter in chocolate production to lower costs. The chocolate contains coconut fat, refined palm oil, sugar, cocoa powder, diglyceride, and flavoring agents. This allows producing chocolate without expensive cocoa butter extraction.

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A method to prepare chocolate with high melting point using extract from the peel of the tallow tree fruit. The method involves extracting oil from the tallow tree fruit peel at 20°C to obtain oil with 82.3-89.0% solid fat content. At 30°C, the solid fat content is 53.3-71.2%. This oil is blended with chocolate to improve its melting properties. The high solid fat content at lower temperatures makes the chocolate less prone to melting.

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Chocolate-like confectionery products that mimic the taste and texture of chocolate but contain less or no actual cocoa. The products are made by using alternative oilseeds like peanuts, almonds, and sunflower seeds instead of cocoa. The seeds are pressed to remove most of the oil, leaving a dry residue. This seed meal is then mixed with sugar, vegetable fat, lecithin, and other ingredients to create a composition with similar properties to chocolate. The seed meal replaces some or all of the cocoa, reducing or eliminating it. The products have similar appearance, enjoyment, nutritional value, and technology to chocolate but with different ingredients.

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