Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent [607253]

Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent
Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the
Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been
paid. (Art. 99(1) European Patent Convention).
Printed by Jouve, 75001 PARIS (FR)(19)EP 1 969 948 B1TEPZZ_969948B_T
(11) EP 1 969 948 B1
(12) EUROPEAN PATENT SPECIFICATION
(45) Date of publication and mention of the grant of the patent: 26.02.2014 Bulletin 2014/09
(21) Application number: 08004555.2
(22) Date of filing: 12.03.2008(51) Int Cl.:
A23G1/36(2006.01)A23G1/38(2006.01)
(54) Improved chocolate composition
Verbesserte SchokoladenzusammensetzungComposition de chocolat améliorée
(84)
Designated Contracting States:
AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MT NL NO PL PT RO SE SI SK TR
(30) Priority: 16.03.2007 EP 07005496
(43) Date of publication of application: 17.09.2008 Bulletin 2008/38
(60) Divisional application:
11001595.5 / 2 335 491
(73) Proprietor: Cargill, Incorporated
Wayzata, MN 55391-5624 (US)
(72) Inventors:
• Brüse, Falk
59387 Ascheberg (DE)• Wallecan, Joël René Pierre
1140 Evere (BE)
• Arruda, Carmen Silvia
Brussels 1150 (BE)
(74) Representative: Wibbelmann, Jobst
Wuesthoff & Wuesthoff
Patent- und Rechtsanwälte Schweigerstrasse 281541 München (DE)
(56) References cited:
EP-A- 0 023 062 EP- A- 0 496 310
EP-A- 1 491 097 EP- A2- 0 199 580
WO-A-91/14376 WO- A-2006/056401
GB-A- 990 034 GB- A- 1 102 944
US-A- 2 336 346 US- A- 4 364 868
US-A- 5 023 102

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55Description
Field of the Invention
[0001] The present invention relates to an improved chocolate composition. In particular, it relates to chocolate com-
positions having improved heat stability and bloom- resistance, to methods of producing such compositions and to prod-
ucts produced therefrom.
Background of the Invention
[0002] When subjected to even only relatively warm temperatures (i.e. in hot weather) chocolate products – whether
in the form of bars, tablets, coatings or other – tend to loose their desired character and shape, to become soft, unsat-
isfactory and sticky to handle and to loose their gloss (due to leaching of their fat constituents and to both the fats and
sugars recrystallising at the surface – known as "blooming"). In particular, if wrapped, the chocolate product w ill adhere
to its packaging and its surface will be marred when the wrapper is removed.
[0003] In its simplest form, chocolate is produced by grinding a mixture of cocoa liquor, sugar and milk solids (in the
case of milk chocolate) to a desired degree of fineness before incorporating a certain amount of cocoa butter. The mixture
is then placed in a so- called conching machine (or conge- mixer) in which it is agitated or "worked", providing aeration
that allows certain undesired aromas to escape and helping the final chocolate flavour to develop. During this step, also
referred to as "finishing", the sugar and milk solids become completely coated with fat. The resulting paste is finally
tempered and either formed into a product for sale or stored for subsequent use.[0004] Cocoa butter is responsible for some of the most important properties of the chocolate product. These properties
include its sensory qualities (mouth feel and snap, for instance), its physical behaviour (hardness and shape retention)and its tendency to bloom. Bloom behaviour, in particular, is difficult to predict since its specific causes and mechanisms
still remain largely unknown.
[0005] Conventional chocolate products tend to soften and melt between 30°C and 35°C – or even at lower temperatures
depending on the nature and amount of cocoa butter used in the final composition.[0006] Various processes have been proposed in order to provide chocolate products with higher temperature stability.
These include:
-replacing some or all of the cocoa butter with fats from non- cocoa sources which have higher melting points (e.g.
cocoa butter improvers, cocoa butter replacers, cocoa butter substitutes and cocoa butter equivalents), and
-adding a non- fat based structuring additive (or framing structure) to the chocolate composition.
[0007] Unfortunately, the resulting products very often have an unpleasant taste, a less smooth mouth- feel and a
perceptibly coarser and more brittle texture in comparison to conventional chocolate products (cf. EP- A-0 393 327, EP-
A-0 637 420). Commercially, there is also a disincentive to using "additives" which have to be listed in the ingredients
(as is the case, for example, for some cocoa butter replacers). There is therefore a clear need in the art for improved
chocolate products which are comparable, from a sensory point of view, to high quality chocolate and which haveimproved heat and bloom resistance.[0008] US-A-5023102 discloses the use of particular omega-diols as structuring additives for the inhibition of fat bloom
in chocolate and confectioner’s positions. This document tackles the problem of blooming by incorporation of specific
fat bloom inhibitors, namely aromatic and aliphatic di- alcohols.
[0009] EP-A- 1491097 relates to a process for preparing a hydrogenated fat.
[0010] US-A-4364868 discloses fat blends comprising inter-esterified cocoa butter as substitutes for pure cocoa butter.
However, there is no disclosure of a chocolate composition.
Statements of the Invention
[0011] According to a first aspect of the present invention, there is provided a chocolate composition having a fat
phase, wherein said fat phase:
-has a slip melting point of at least 27.5°C, preferably of between 30 and 37°C; and
-comprises both modified and unmodified fats, wherein said modified fats comprise an interesterified fat consisting
of interesterified cocoa butter.
[0012] According to a further aspect of the present invention, there is provided a process for the manufacture of a
chocolate composition comprising adding a fat composition to a cocoa mass, wherein the fat composition comprises at

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55least one modified fat, said at least one modified fat comprising an interesterified fat consisting of interesterified cocoa
butter having a slip melting point of 25°C to 50°C.
[0013] According to a yet further aspect of the present invention, there is provided the use of an interesterified cocoa
butter to improve the heat stability of a chocolate composition relative to a chocolate composition prepared with onlyunmodified cocoa butter.[0014] Finally, according to yet another aspect of the present invention, there is provided the use of an interesterified
cocoa butter to improve the bloom stability of a chocolate composition relative to a chocolate composition prepared with
only unmodified cocoa butter.
Brief Description of the Drawings
[0015]
Figure 1: U-tube configuration for melting point determination (according to Method 1)
Figure 2: Equipment configuration for melting point determination (according to Method 1) – Legend: 1 = Magnetic
stirrer with heating plate; 2a/b = Stirring bars; 3 = Exterior water bath; 4 = Inner water bath; 5 = Plate with two bores
for fixation of the inner water bath and a thermometer; 6 = Movable rubber ring for adjusting the inner water bath;7 = Rubber plate for covering the inner bath; 8 = Thermometer 1/10°C; 9 = U- tube for melting point according to H.
Fincke; 10 = Thermometer for the exterior water bath, 1/5°C.
Figure 3: Bloom results from Example 3
Figure 4: Shape retention results from Example 4 (the red box indicates the original shape of chocolate pieces –
left hand column shows reference samples; right hand column shows IE blends).
Detailed Description of the Invention
[0016] The present invention is based on the finding that an improved chocolate composition can be obtained by
replacing at least some of the cocoa butter content of a standard chocolate composition with interesterified cocoa butter.
In particular, it has been found that such a composition has improved heat stability and bloom resistance together with
improved sensory properties such as mouth feel compared to products currently on the market.[0017] The terms "chocolate" and "chocolate composition" can be used interchangeably. They typically refer to mixtures
of cocoa liquor and/or cocoa powder, cocoa butter and/or cocoa butter replacers, equivalents, improvers, and/or sub-stitutes, sugar and/or sugar replacers plus one or more optional ingredients such as emulsifiers, milk solids, milk fats,nuts, nut pastes and flavouring agents. They should not be interpreted as being limited to any particular legal definition
of chocolate under certain national regulations. The cocoa butter and other fatty constituents of the chocolate composition
will be referred to herein as the "fat phase".[0018] The fat phase will have a slip melting point of at least 27.5°C, preferably of between 30 and 37°C and will
include both modified and unmodified fats (with "fat" being used here to refer to both fats and oils). A modified fat is afat whose chemical structure or composition has been changed by some chemical, enzymatic and/or mechanical means.An unmodified fat is a fat that still has its original, natural chemical structure and composition, though it may have been
extracted/ pressed and cleaned or purified.
Modified Fats
[0019] The modified fats comprised in the present invention will include interesterified fats consisting of interesterified
cocoa butter. In other words, the composition will not include any interesterified fats other than interesterified cocoa
butter. It may contain other types of modified fats such modified cocoa butter equivalents (palm oil, illipe oil, shea butter,
mango kernel oil, etc.) or anti-bloom fats (such as 1-3 dibehynoyl- 2-oleoyl glycerol). Preferably however, the interesterified
cocoa butter will be the only modified fat included in the composition.[0020] Interesterification may be carried out by any conventional chemical or enzymatic interesterification process.
Where an enzymatic process is used, suitable enzymes will be apparent to a person skilled in the art but will preferablybe selected from lipase enzymes. Advantageously, the enzymes will be immobilised. They will typically be used in an
amount of 0.01-10%, preferably in an amount of 0.05-5% by weight immobilised enzyme relative to the total weight of
cocoa butter.[0021] The interesterified cocoa butter may be completely or partially interesterified. Partially interesterified cocoa
butter is a cocoa butter which has not been allowed to react to achieve its fully converted state for a given set of reaction

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55conditions.
[0022] According to one possible embodiment, the cocoa butter will be interesterified by so-called "directed" interes-
terification. Directed interesterification is carried out at a temperature which allows certain components of the cocoa
butter to crystallize. This shifts the equilibrium of the process and therefore results in slightly different products. Withoutwishing to be bound by theory, it is believed that modified cocoa butters obtained by directed interesterification will haveimproved sensory properties, a higher melting point and health benefits relative to modified cocoa butters obtained byother methods.
[0023] The interesterification step may be followed by one or more fractionation steps. Fractionation is typically used
to separate components of an oil or fat having different physical properties. In particular, it is used to isolate stearins
(which are solid) from oleins (which are liquid). By removing oleins from the interesterified cocoa butter, its melting pointwill be further increased relative to a corresponding unmodified cocoa butter.[0024] Fractionation methods are well known to those skilled in the art and include, for example, dry fractionation and
solvent fractionation (e.g. CO
2 fractionation). For the purpose of the present invention, the cocoa butter will preferably
be fractionated by dry fractionation.[0025] After the interesterification and optional fractionation steps, the modified cocoa butter of the present invention
will preferably have a melting point of 25°C to 50°C, more preferably of 30°C to 45°C, even more preferably of 35°C to40°C, when measured according to the slip melting point method set out below (see Method 1). By way of comparison,the slip melting point of unmodified cocoa butter will typically vary from 24°C to a bout 32°C.
Unmodified Fats
[0026] The chocolate composition of the present invention will include both modified and unmodified fats. Indeed, the
composition will always include a certain amount of unmodified cocoa butter. In the case of milk chocolate compositions,
it will also typically include milk fat. Milk fat is generally used in the form of anhydrous milk fat or butteroil. Examples of
other unmodified fats suitable for use in the present invention will be apparent to the skilled person and can include well-
known cocoa butter equivalents, cocoa butter improvers, cocoa butter replacers, cocoa butter substitutes, and the fattyconstituents of other ingredients such as hazelnut paste, for instance. Preferably, the unmodified fats will consist ofcocoa butter and milk fat or of cocoa butter on its own.[0027] Thus, according to a most preferred embodiment of the present invention, there is provided a chocolate com-
position having a fat phase consisting of interesterified cocoa butter (which may also be fractionated), unmodified cocoa
butter and, optionally, milk fat.
[0028] The unmodified cocoa butter and interesterified cocoa butter will preferably be present in a weight ratio of 3: 1
and should ideally account for 80 to 100% by weight of the total fat phase.[0029] More specifically, the fat phase will preferably comprise:
-from 1 to 30%, preferably from 5 to 20%, by weight interesterified cocoa butter;
-from 45 to 99%, preferably from 70 to 95%, by weight unmodified cocoa butter; and
-from 0 to 20%, preferably from 0 to 5%, by weight milk fat.
[0030] These ranges represent typical fat ranges for dark and milk chocolate. However, compositions of the present
invention can also be used for the production of white chocolate and other chocolate products. The above ranges shouldnot be construed as limiting for such applications.
[0031] The chocolate composition of the present invention can be produced by any conventional method known to
the skilled person. As described in the Background section of this specification, chocolate is traditionally produced by
mixing a cocoa liquor with sugar and milk solids (in the case of milk chocolate) to form a cocoa mass, then adding cocoabutter and eventually lecithin and tempering until the desired characteristics of the end product are achieved. As wouldbe expected, this method will be adapted according to the type of chocolate to be produced (e.g. white chocolate,enrobing chocolate, etc.). Compositions of the present invention can be produced using a process similar to any of these
conventional methods. If only interesterified cocoa butter is being added, it may simply be mixed with the cocoa mass
instead of the unmodified cocoa butter. If more than one type of fat is being added (e.g. a mixture of modified andunmodified cocoa butter), they can be premixed or introduced separately, in any order. If milk fat is to be used, it caneither be added with, or separately from, the other milk solids. For clarity, and to avoid confusion with the term "fat phase"(which includes cocoa butter from the cocoa liquor as well as added fats), the sum of fats added to the liquor will bereferred to herein as the "fat composition".
[0032] Of course, other ingredients may be added, either on top of or instead of those listed above, depending on the
desired end use of the chocolate composition (and always with the proviso that the fat phase should remain in accordance
with the invention). For example, it may be desirable to add flavouring agents or to replace some or all of the sugar withan artificial sweetener. Other possible modifications to the above process will be apparent to the skilled person and need

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55not be listed here. Interestingly, because products made with the composition of this invention have improved bloom
resistance, it may be possible to ease the normally critical tempering requirements or, even, to skip tempering altogether.
[0033] The resulting chocolate composition can either be stored or used directly, e.g. for the manufacture of tablets
or bars or to produce, by way of illustration only, coatings, moulded chocolates, chocolate centres, pralines, chocolateshapes, chocolate chips, chocolate fillings and chocolate for fondue. These products will have increased heat stabilitywhen compared to chocolate compositions prepared with only unmodified cocoa butter, i.e. they will have improvedhardness, improved form stability and a better resistance to fat bloom. Advantageously, they will also have the same or
better sensory properties (e.g. taste, creaminess and mouth- feel) than a standard chocolate product made with unmodi-
fied cocoa butter.
[0034] The present invention will now further be described by way of non- limiting examples.
Examples
Example 1 – Enzymatic Interesterification of Cocoa Butter:
[0035] Cocoa butter from Cargill South America was interesterified using Lipozyme TL IM (Novozymes).
[0036] 5 kg cocoa butter was heated to 70°C in a reaction vessel. 100 g enzyme (2%) were added and the mixture
was stirred for 16 h at about 40 mbar. The product was isolated by filtration. During conversion, free fatty acid content
increased from 2.1 % to 2.4-2.7%. The melting point (measured using the slip melting point method set out below) was
found to have increased from 26°C to 42.5°C already after only 6 h.
Example 2 – Creaminess[0037] A descriptive triangle test was performed to ISO standards. The tested chocolates were: two identical Cargill
African milk chocolate references and one chocolate produced with an interesterified cocoa butter. The cocoa butter
used in all the chocolates and for interesterification was of the same origin. The compositions of these chocolates is setout in Table 1.
[0038] 14 panelists were asked about their preference and a set of descriptors (including creamy mouthfeel, melting
rate and break strength) was given from which they were asked to chose the most dominant one. Preference was asked
for on the basis of appearance, odor, firmness and taste.
[0039] 13 of the 14 panelists were able to identify the different sample and preferred it for its smoothness, creaminess
and softness.
Example 3 – Bloom
[0040] Three chocolate samples were prepared:
-one with South American cocoa butter and cocoa liquor (South American reference);Table 1
Ingredients (%) Reference Blend
Sugar 40.09 40.09
Cocoa butter (deodorised – African) 27.82 21.23
Interesterified cocoa butter 0 6.60
Full cream milk powder (26% fat) 13.30 13.30Cocoa liquor (African) 9.54 9.54
Lactose 4.59 4.59
Whey powder 4.13 4.13
Soya lecithin 0.53 0.53
Natural vanilla Trace trace
Total Fat 37.02 37.02

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55-one with African cocoa butter and cocoa liquor (African reference); and
-one prepared with a blend of South American unmodified cocoa butter and interesterified cocoa butter blend (prepared
according to Example 1).
[0041] The compositions of the samples is set out in Table 2.
[0042] The samples were wrapped in aluminium foil and stored in a climate chamber. Temperature cycles of 19-31,
19-32 and 19-33°C were applied with cycle times of about 6 hours. Relative humidity was kept constant at 40%. Chocolateswere followed over a week for blooming and pictures were taken after 6 days. The results are shown in Figure 3.
[0043] The reference chocolates start to bloom after the 2nd day using the 33°C cycle and after 6 days with the 32°C
cycle. The chocolates that contained interesterified cocoa butter only showed small spots of bloom at the end of the 6th
day. On the 32°C cycle, chocolates that contained interesterified cocoa butter did not show any bloom after 6 days.
Example 4 – Shape Retention
[0044] Samples of chocolate were cut into pieces of the same size. Each sample was placed in a glass dish and put
in a climate chamber equilibrated at 30°C and 40% relative humidity. The compositions of the samples is set out in Table 3.
[0045] The temperature was increased by 1 °C every hour, up to 41 °C. Final shape and deformation is recorded (see
Figure 4). It was found that both references were substantially deformed (the milk Brazil reference started to lose its
shape at 35°C and the dark Brazil reference started to lose its shape at 39°C). The chocolate produced with interesterified
cocoa butter (both dark and milk), on the other hand, only just started to lose its shape at 41 °C.Table 2
Ingredients (%) Reference (South American / African) Blend (South American)
Sugar 46.0 46.0
Cocoa butter (deodorised) 23.6 21.2
Interesterified cocoa butter 0 2.4
Whole milk powder 15.0 15.0
Skim milk powder 5.0 5.0
Cocoa liquor 10.0 10.0
Soya lecithin 0.4 0.4
Table 3
Ingredients (%) Reference Blend
Sugar 40.09 40.09
Cocoa butter (deodorised – South American) 27.82 21.23
Interesterified cocoa butter 0 6.60
Full cream milk powder (26% fat) 13.30 13.30
Cocoa liquor (South American) 9.54 9.54
Lactose 4.59 4.59
Whey powder 4.13 4.13
Soya lecithin 0.53 0.53
Natural vanilla Trace trace
Total Fat 37.02 37.02

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55Example 5 – Brazilian Cocoa Butter Melting Point
[0046] Chemical interesterification using 0.4 % sodium methoxide was carried out for 30 min at 95°C. The slip melting
points of the starting material (A), the interesterified cocoa butter (B) and a blend of 10% interesterified cocoa butter
with 90% starting material (C) were measured and are given in Table 4.
[0047] In a seperate experiment, blends of cocoa butter (CB) and interesterified cocoa butter (obtained according to
the method of Example 1) were made, with the interesterified cocoa butter included at 0, 5, 10, 20, 30 and 100% by
weight respectively. Their slip melting points were measured and are given in Table 5.
Example 6 – Gloss and Mouth Feel
[0048] A number of sensory tests were carried out. In a first test, a panel of 45 people was asked to evaluate the
appearance, and in particular the gloss, of two milk chocolate tablets. The test was carried out blind with A = a standard
chocolate containing 100% unmodified cocoa butter and B = a chocolate containing a blend of 10% IE cocoa butter and90% unmodified cocoa butter. Each panellist was asked to attribute a score out of ten to both products. Both A and Bachieved an average score of 6.7 meaning that there was no significant difference in appearance between A and B. Ina second test, the same panel was asked to evaluate the mouth- feel (i.e. texture) of the two products. Again, the test
was blind with each panellist being asked to attribute a score out of ten. In this test, both A and B achieved an averagescore of 7.0. There was thus no significant difference in mouth- feel between A and B. Thus, using interesterified cocoa
butter allows an increase in heat and bloom stability and increased creaminess without any adverse effect on appearanceor overall mouth feel.
Methods
1. Determination of the Slip Melting Point
a. Pretreatment of the cocoa butter[0049] Dry cocoa butter is melted at 50-60°C and filtered while hot through a wad of cotton wool or a fluted filter.
[0050] About 50 g of filtered limpid cocoa butter are poured into a 100 ml squat beaker which is immersed in a water
bath at 25°C.
[0051] The liquid cocoa butter is cooled while stirring constantly until it assumes a pasty consistency. The time required
may be quite different from one sample to the other. The inclusion of air bubbles should be avoided during this operation.In no case should seeding crystals (grated cocoa butter) be added.[0052] The beaker with the cocoa butter is then placed in a second water bath at 32-33°C; the stirring is continued
until the sample has the same temperature and changes to a liquid cream consistency, which takes about 30 minutes.[0053] The cocoa butter, which while still being fluid has a milky and creamy aspect, is poured into moulds tempered
at 20-22°C (Napolitains); solidification is allowed to take place for at least 2 hours at room temperature (20-22°C).[0054] The cocoa butter is removed from the moulds and the melting points determined according to H. Fincke, as
follows:
b. Determination of the melting points
[0055] Press the longer side of a U- tube for melting point (see fig. 1) into the solidified cocoa butter pretreated according
to part (a) to get a 1 cm fat column which has to be pushed down to 1 cm before the bend of the tube with a very fine
metal rod.Table 4
A (ref) B (IE) C (Blend)
26°C 48°C 33°C
Table 5
100% CB 5/95 10/90 20/80 30/70 100% IE26.3 27.9 32.8 36.1 37.4 45.3

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55[0056] The shorter sides of two U- tubes containing samples of fat have to be fixed together to a precision thermometer
(scale in 1/10° C) by means of a piece of rubber tubing 1 cm long. The bends in the tubes should be at the same level
as the thermometer bulb.[0057] Introduce the thermometer with the two U- tubes into the inner water bath up til the lower part of the rubber
tubing; the level of the inner water bath should also lie 1 cm below the level of the exterior water bath (see fig. 2).
[0058] The exterior water bath is slowly heated under continuous stirring. Care must be taken that the rise in temperature
in the inner water bath does not exceed 1 °C per minute up until 4°C below the probable slip point of the sample to be
analysed. The heating should be then be reduced so that the temperature of the inner bath increases by a maximum of
0.2°C per minute.[0059] The slip point is the temperature at which the fat columns visibly flow towards the bend in the tube.
[0060] The temperature of the clear point is reached when the molten fat in the U- part of the tube is completely clear
when viewed through a magnifying glass.
2. Chocolate Production
[0061] Mixing: Mix the cocoa butter, cocoa liquor, sugar, milk powder, lactose, whey powder and vanilla (as listed in
the examples) in a conching machine (water jacket mixer) for 24 hours. At the end of the 24 hours, add the lecithin.
Refine the chocolate composition in a ball mill until the particles achieve 25 micrometer.[0062] Tempering: Slowly cool the heated chocolate composition (e.g. coming in at 45°C) down to 28°C under high
shear. Then slowly increase the temperature to 32°C to melt out any unstable crystal forms and to form the preferred
crystal type. The chocolate composition is liquid and ready to mould. After moulding chocolate is put in a cooling tunnel
at 8°C.
Claims
1.A chocolate composition having a fat phase, characterised in that said fat phase:
– has a slip melting point of at least 27.5°C, preferably of between 30 and 37°C; and
– comprises both modified and unmodified fats, wherein said modified fats comprise an interesterified fat con-
sisting of interesterified cocoa butter.
2.A chocolate composition according to claim 1 wherein the modified fats consist of interesterified cocoa butter.
3.A chocolate composition according to claim 1 wherein the unmodified fats comprise cocoa butter and, optionally,
milk fats.
4.A chocolate composition according to claim 1 wherein said unmodified fats consist of cocoa butter and, optionally,milk fats.
5.A chocolate composition according to claim 1 wherein said fat phase consists of interesterified cocoa butter, un-modified cocoa butter and, optionally, milk fats.
6.A chocolate composition according to claim 1 wherein the interesterified cocoa butter is an enzymatically interest-erified cocoa butter.
7.A chocolate composition according to claim 1 wherein the interesterified cocoa butter is interesterified with a lipase
enzyme.
8.A chocolate composition according to claim 1 wherein the interesterified cocoa butter is an interesterified and
fractionated cocoa butter.
9.A chocolate composition according to claim 1 wherein the interesterified cocoa butter has a melting point of 25°Cto 50°C.
10.A chocolate composition according to claim 1 wherein interesterified cocoa butter and unmodified cocoa butteraccount for 80 to 100% of the fat phase by weight.

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5511.A chocolate composition according to claim 1 comprising unmodified cocoa butter and modified cocoa butter in a
weight ratio of at least 3: 1.
12.A chocolate composition according to claim 1 wherein the fat phase comprises 1 to 30% by weight, preferably 5 to
20% by weight, of the interesterified cocoa butter.
13.A chocolate composition according to claim 1 wherein the fat phase comprises 45 to 99% by weight, preferably 70
to 95% by weight, unmodified cocoa butter.
14.A process for the manufacture of a chocolate composition comprising adding a fat composition to a cocoa liquor,
wherein the fat composition comprises at least one modified fat, said at least one modified fat comprising an inter-esterified fat consisting of interesterified cocoa butter having a melting point of 25°C to 50°C.
15.A process according to claim 14 wherein the modified fat consists of said interesterified cocoa butter.
16.A process according to claim 14 wherein the interesterified cocoa butter is an interesterified and fractionated cocoabutter.
17.A process according to claim 14 wherein the fat composition further comprises one or more unmodified fats.
18.A process according to claim 17 wherein the one or more unmodified fats include unmodified cocoa butter and,
optionally, milk fat.
19.A process according to claim 14 wherein the fat composition consists of interesterified cocoa butter, unmodified
cocoa butter and, optionally, milk fat.
20.A process according to claim 14 comprising mixing the fat composition and the cocoa liquor in a conching machine.
21.A process according to claim 20 further comprising a tempering step.
22.A product comprising the chocolate composition of claim 1 or a chocolate composition obtainable according to the
process of claim 14.
23.Use of an interesterified cocoa butter to improve the heat stability or the bloom stability or the creaminess of a
chocolate composition relative to a chocolate composition prepared with only unmodified cocoa butter.
Patentansprüche
1.Schokoladenzusammensetzung, aufweisend eine Fettphase, dadurch gekennzeichnet, dass die Fettphase:
– einen Steigschmelzpunkt von 27,5 °C, vorzugsweise zwischen 30 und 37 °C aufweist; und
– sowohl modifizierte als auch unmodifizierte Fette umfasst, wobei die modifizierten Fette ein umgeestertes Fett
umfassen, das aus umgeesterter Kakaobutter besteht.
2.Schokoladenzusammensetzung nach Anspruch 1, wobei die modifizierten Fette aus umgeesterter Kakaobutterbestehen.
3.Schokoladenzusammensetzung nach Anspruch 1, wobei die unmodifizierten Fette Kakaobutter und, fakultativ,
Milchfette umfassen.
4.Schokoladenzusammensetzung nach Anspruch 1, wobei die unmodifizierten Fette aus Kakaobutter und, fakultativ,
Milchfetten bestehen.
5.Schokoladenzusammensetzung nach Anspruch 1, wobei die Fettphase aus umgeesterter Kakaobutter, unmodifi-zierter Kakaobutter und, fakultativ, Milchfett besteht.
6.Schokoladenzusammensetzung nach Anspruch 1, wobei die umgeesterte Kakaobutter eine enzymatisch umgee-

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7.Schokoladenzusammensetzung nach Anspruch 1, wobei die umgeesterte Kakaobutter mit einem Lipase- Enzym
umgeestert wird.
8.Schokoladenzusammensetzung nach Anspruch 1, wobei die umgeesterte Kakaobutter eine umgeesterte und frak-
tionierte Kakaobutter ist.
9.Schokoladenzusammensetzung nach Anspruch 1, wobei die umgeesterte Kakaobutter einen Schmelzpunkt von 25
°C bis 50 °C hat.
10.Schokoladenzusammensetzung nach Anspruch 1, wobei umgeesterte Kakaobutter und unmodifizierte Kakaobutter80 bis 100 Gewichtsprozent der Fettphase ausmachen.
11.Schokoladenzusammensetzung nach Anspruch 1, umfassend unmodifizierte Kakaobutter und modifizierte Kakao-butter in einem Gewichtsverhältnis von wenigstens 3: 1.
12.Schokoladenzusammensetzung nach Anspruch 1, wobei die Fettphase 1 bis 30 Gewichtsprozent, vorzugsweise 5bis 20 Gewichtsprozent der umgeesterten Kakaobutter umfasst.
13.Schokoladenzusammensetzung nach Anspruch 1, wobei die Fettphase 45 bis 99 Gewichtsprozent, vorzugsweise
70 bis 95 Gewichtsprozent der unmodifizierten Kakaobutter umfasst.
14.Verfahren zur Herstellung einer Schokoladenzusammensetzung aufweisend Hinzufügen einer Fettzusammenset-
zung zu einer Kakaoflüssigkeit, wobei die Fettzusammensetzung wenigstens ein modifiziertes Fett umfasst, wobei
das wenigstens eine modifizierte Fett ein umgeestertes, aus umgeesterter, einen Schmelzpunkt von 25 °C bis 50°C aufweisender Kakaobutter bestehendes Fett umfasst.
15.Verfahren nach Anspruch 14, wobei das modifizierte Fett aus der umgeesterten Kakaobutter besteht.
16.Verfahren nach Anspruch 14, wobei die umgeesterte Kakaobutter eine umgeesterte und fraktionierte Kakaobutter ist.
17.Verfahren nach Anspruch 14, wobei die Fettzusammensetzung ferner ein oder mehrere unmodifizierte Fette umfasst.
18.Verfahren nach Anspruch 17, wobei das eine oder die mehreren unmodifizierten Fette unmodifizierte Kakaobutterund, fakultativ, Milchfett enthält.
19.Verfahren nach Anspruch 14, wobei die Fettzusammensetzungen aus umgeesterter Kakaobutter, unmodifizierterKakaobutter und, fakultativ, Milchfett besteht.
20.Verfahren nach Anspruch 14, aufweisend Vermischen der Fettzusammensetzung und der Kakaoflüssigkeit in einerConchiermaschine.
21.Verfahren nach Anspruch 20, ferner aufweisend einen Härtungsschritt.
22.Produkt, umfassend die Schokoladenzusammensetzung nach Anspruch 1 oder eine gemäß dem Verfahren nachAnspruch 14 erhältliche Schokoladenzusammensetzung.
23.Anwendung einer umgeesterten Kakaobutter zur Verbesserung der Thermostabilität oder der Duftstabilität oder derCremigkeit einer Schokoladenzusammensetzung im Verhältnis zu einer Schokoladenzusammensetzung, die nurmit unmodifizierter Kakaobutter zubereitet wird.
Revendications
1.Composition de chocolat ayant une phase grasse, caractérisée en ce que ladite phase grasse :
– a un point de passage à l’état de fusion d’au moins 27,5° C, de préférence entre 30 et 37° C ; et

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55- comprend à la fois des graisses modifiées et non modifiées, dans laquelle lesdites graisses modifiées com-
prennent une matière grasse interestérifiée consistant en beurre de cacao interestérifié.
2.Composition de chocolat selon la revendication 1, dans laquelle les graisses modifiées consistent en beurre de
cacao interestérifié.
3.Composition de chocolat selon la revendication 1, dans laquelle lesdites graisses non modifiées comprennent du
beurre de cacao et, éventuellement, des matières grasses du lait.
4.Composition de chocolat selon la revendication 1, dans laquelle lesdites graisses non modifiées consistent en beurre
de cacao et, éventuellement, en matières grasses du lait.
5.Composition de chocolat selon la revendication 1, dans laquelle ladite phase grasse consiste en beurre de cacao
interestérifié, en beurre de cacao non modifié et, éventuellement, en matières grasses du lait.
6.Composition de chocolat selon la revendication 1, dans laquelle le beurre de cacao interestérifié est un beurre de
cacao interestérifié enzymatiquement.
7.Composition de chocolat selon la revendication 1, dans laquelle le beurre de cacao interestérifié est interestériié
avec une enzyme lipase.
8.Composition de chocolat selon la revendication 1, dans laquelle le beurre de cacao interestérifié est un beurre de
cacao interestérifié et fractionné.
9.Composition de chocolat selon la revendication 1, dans laquelle le beurre de cacao interestérifié a un point de fusionde 25° C à 50° C.
10.Composition de chocolat selon la revendication 1, dans laquelle le beurre de cacao interestérifié et le beurre decacao non modifié constituent 80 à 100 % de la phase grasse en poids.
11.Composition de chocolat selon la revendication 1, comprenant du beurre de cacao non modifié et du beurre decacao modifié en un rapport en poids d’au moins 3: 1.
12.Composition de chocolat selon la revendication 1, dans laquelle la phase grasse comprend 1 à 30 % en poids, depréférence 5 à 20 % en poids, du beurre de cacao interestérifié.
13.Composition de chocolat selon la revendication 1, dans laquelle la phase grasse comprend 45 à 99 % en poids, depréférence 70 à 95 % en poids, de beurre de cacao non modifié.
14.Procédé pour la production d’une composition de chocolat comprenant l’addition d’une composition grasse à uneliqueur de cacao, dans lequel la composition grasse comprend au moins une graisse modifiée, ladite au moins unegraisse modifiée comprenant une matière grasse interestérifiée de beurre de cacao interestérifié ayant un point de
fusion de 25° C à 50° C.
15.Procédé selon la revendication 14, dans lequel la graisse modifiée consiste en ledit beurre de cacao interestérifié.
16.Procédé selon la revendication 14, dans lequel le beurre de cacao interestérifié est un beurre de cacao interestérifié
et fractionné.
17.Procédé selon la revendication 14, dans lequel la composition grasse comprend en outre une ou plusieurs graissesnon modifiées.
18.Procédé selon la revendication 17, dans lequel les unes ou plusieurs graisses non modifiées comprennent du beurrede cacao non modifié et, éventuellement, une matière grasse du lait.
19.Procédé selon la revendication 14, dans lequel la composition grasse consiste en beurre de cacao interestérifié,en beurre de cacao non modifié et, éventuellement, en matière grasse du lait.

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5520.Procédé selon la revendication 14, comprenant le mélange de la composition grasse et de la liqueur de cacao dans
une machine de conchage.
21.Procédé selon la revendication 20, comprenant en outre une étape de tempérage.
22.Produit comprenant la composition de chocolat selon la revendication 1 ou une composition de chocolat pouvant
être obtenue selon le procédé de la revendication 14.
23.Utilisation d’un beurre de cacao interestérifié pour améliorer la stabilité thermique ou la stabilité d’efflorescence ou
le crémeux d’une composition de chocolat par rapport à une composition de chocolat préparée avec uniquementdu beurre de cacao non modifié.

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17REFERENCES CITED IN THE DESCRIPTION
This list of references cited by the applicant is for the reader’s convenience only. It does not form part of the European
patent document. Even though great care has been taken in compiling the references, errors or omissions cannot beexcluded and the EPO disclaims all liability in this regard.
Patent documents cited in the description
•EP 0393327 A [0007]
•EP 0637420 A [0007]
•US 5023102 A [0008]•EP 1491097 A [0009]
•US 4364868 A [0010]