Fat bloom appears as unappealing white specks on the surface of chocolate when oil creates recrystallization of some cocoa butter triacylglycerols.
“The visual appearance of a chocolate confectionery plays a key role for the chocolate manufacturer because a less attractive appearance of the confectionery will easily be judged by the consumer to relate to a confectionery of inferior quality,” said AAK in its application.
Altering the triacylglycerol composition
The company has altered the triacylglycerol (TAG) composition to avoid recrystallization.
The approach differs from other efforts to avoid bloom including optimizing tempering conditions or adding high-melting milk fat fractions or sorbitan tristearate.
The composition uses two lipid based components. The first is high in symmetric SatOSat (saturated fatty acid and oleic fatty acid) triglycerides (TAGs) and the second has a significant content of asymmetric SatSatU (unsaturated fatty acid) TAGs.
AAK mixes the two components to create a lipid system that it claims retards fat bloom in chocolate.
The company said in its application that a person skilled in the art will know how to prepare the fat composition based on its description.
The patent was filed under The Patent Cooperation Treaty (PCT), an international patent law treaty that allows a uniform patent to be considered by signatory national or regional authorities.
National and regional authorities that are signatories to the PCT will now decide whether or not to grant the patent.
To see the full patent application, see HERE.