Composition and use of the composition as an edible coating or insertion for cold or frozen products
It is herein described a cocoa based coating composition comprising a fat portion, said composition being liquid at room temperature, but rapidly solidifying when in contact with said cold or frozen food products, forming a cocoa coating or cocoa insertions, such as cocoa granules. It is also described the use of said composition as coating or insertion for cold or frozen food products.
1 . A composition for coating a cold or frozen food product, comprising:
from 33 to 59 wt. % of body agents, wherein the body agents comprise non-fat solids, wherein the non-fat solids are selected from the group consisting of a sweetener, a dairy compound, cocoa powder and any mixtures of two or more thereof;
from 3 to 14 wt. % of one or more flavoring agents; and
from 38 to 54 wt. % of a fat portion, the fat portion comprising:
a. at least two rheology agents comprising palm olein and cottonseed oil, and optionally, anhydrous milk fat, soy oil, high oleic sunflower oil, cocoa butter, and mixtures of two or more thereof;
b. one or more stabilizing agents that are selected from the group consisting of sorbitan tristearate (STS) and/or sorbitan monostearate; and
c. one or more emulsifiers that are selected from the group consisting of soy lecithin, sunflower lecithin, polyglycerol polyricinoleate (PGPR), super PGPR, ammonium phosphatide, mono and di glycerides, and mixtures of two or more thereof; and
wherein the composition is liquid at room temperature and the composition comprises from 24 to 30 wt. % palm olein and from 14 to 22 wt. % cottonseed oil .
2 . The composition of claim 1 , wherein the sweetener comprises sucrose, maltodextrin, or mixtures thereof.
3 . The composition of claim 1 , wherein the flavoring agent is selected from the group consisting of natural vanillin flavor, artificial vanillin flavor, alkalinized cocoa powder, non-alkalinized cocoa powder, cocoa mass, or any mixtures of two or more thereof.
4 . The composition of claim 1 , wherein the fat the composition comprises from 0.4 wt. % to 2.0 wt. % of the emulsifiers.
5 . The composition of claim 4 , wherein the composition comprises soy lecithin from 0.3 to 0.7 wt. % and polyglycerol polyricinoleate (PGPR) from 0.1 to 0.4 wt. %.
6 . The composition of claim 1 , wherein the body agents comprise partially demineralized whey, wherein the partially demineralized whey has had a portion of minerals removed compared to raw whey.
7 . The composition of claim 6 , wherein the partially demineralized whey is present at from 2 to 12 wt. %.
8 . The composition of claim 6 , wherein the partially demineralized whey is at least 25 weight % demineralized compared to raw whey.
9 . The composition of claim 1 , wherein the composition comprises:
from 27.26 to 55.29 wt. % of sucrose;
from 2 to 8 wt. % of partially demineralized whey;
from 1 to 4 wt. % of whole milk;
from 1 to 4 wt. % of alkalinized cocoa powder;
from 2 to 8 wt. % of cocoa mass;
from 14 to 19 wt. % of cottonseed oil;
from 24 to 28 wt. % of palm olein;
from 0.3 to 0.6 wt. % of sorbitan (STS);
from 0.3 to 0.7 wt. % of soy lecithin;
from 0.1 to 0.4 wt. % of polyglycerol polyricinoleate (PGPR); and
from 0.01 to 0.04 wt. % of vanillin.
10 . The composition of claim 1 , wherein the composition comprises:
from 30 to 42 wt. % of sucrose;
from 2 to 12 wt. % of partially demineralized whey;
from 1 to 5 wt. % of whole milk;
from 1 to 4 wt. % of alkalinized cocoa powder;
from 2 to 10 wt. % of cocoa mass;
from 14 to 22 wt. % of cottonseed oil;
from 24 to 30 wt. % of palm olein;
from 0.3 to 0.6 wt. % of sorbitan tristearate (STS);
from 0.3 to 0.7 wt. % of soy lecithin;
from 0.1 to 0.4 wt. % of polyglycerol polyricinoleate (PGPR); and
from 0.01 to 0.04 wt. % of vanillin.
11 . The composition of claim 1 , wherein the composition comprises:
about 35 wt. % of sucrose;
about 6 wt. % of partially demineralized whey;
about 2 wt. % of whole milk;
about 3 wt. % of alkalinized cocoa powder;
about 6 wt. % of cocoa mass;
about 17 wt. % of cottonseed oil;
about 26 wt. % of palm olein;
about 0.5 wt. % of sorbitan tristearate (STS);
about 0.6 wt. % of soy lecithin;
about 0.3 wt. % of polyglycerol polyricinoleate (PGPR); and
about 0.02 wt. % of vanillin.
12 . The composition of claim 1 , wherein the composition is capable of use as an edible coating on or insertion in cold or frozen products.
13 . The composition of claim 1 , wherein the composition solidifies in a time lower than 12 seconds when in contact with a cold or frozen product.
14 . The composition of claim 1 , wherein the composition solidifies in a time between about 7 to about 12 seconds when in contact with a cold or frozen product.
15 . The composition of claim 1 , wherein the dairy compound is selected from the group consisting of milk permeate, lactose, whey, partially demineralized whey, and mixtures thereof.
16 . The composition of claim 1 , wherein the composition further comprises whole milk and/or skimmed milk.
17 . The composition of claim 1 , wherein the composition further comprises fiber.
18 . A method of forming a cold or frozen product, wherein the method comprises:
producing a cold or frozen product; and
coating on or inserting in the product a composition comprising:
from 33 to 59 wt. % of body agents, wherein the body agents comprise non-fat solids, wherein the non-fat solids are selected from the group consisting of a sweetener, a dairy compound, cocoa powder and any mixtures of two or more thereof;
from 3 to 14 wt. % of one or more flavoring agents; and
from 38 to 54 wt. % of a fat portion, the fat portion comprising:
a. at least two rheology agents comprising palm olein and cottonseed oil, and optionally, anhydrous milk fat, soy oil, high oleic sunflower oil, cocoa butter, and mixtures of two or more thereof;
b. one or more stabilizing agents selected from the group consisting of sorbitan tristearate (STS) and/or sorbitan monostearate; and
c. one or more emulsifiers selected from the group consisting of soy lecithin, sunflower lecithin, polyglycerol polyricinoleate (PGPR), super PGPR, ammonium phosphatide, mono and di glycerides, and mixtures of two or more thereof;
wherein the composition is liquid at room temperature, and the composition comprises from 24 to 30 wt. % palm olein and from 14 to 22 wt. % cottonseed oil.