NEW PRODUCT RESEARCH & DEVELOPMENT 9
Fig. 2. Cocoa butter-milk fat blends showing area of linear interaction.
using linear programming methodology. p
Fig. 1. Observed and predicted (quadratic) N20 of cocoa
Enter 9 or
butter-milk fat blends.
✔ at
www.scientistlive.com/efood
Changing component costs determines the sensitivity
Geoff Talbot, The Fat Consultant, is based in Bedford, UK.
of the system to economic changes.
Imro ‘t Zand is with Loders Croklaan, Malaysia; Kevin W
As an example a model similar to that in Table 3 was
Smith, Unilever Research, is based in Colworth Park,
constructed which contained cocoa butter, milk fat and
Bedfordshire, UK.
three different vegetable fats – a cocoa butter improver,
a standard CBE and a softer CBE.
Re f e R e n c e s :
Braipson-Danthine S, Deroanne C (2006) –
wo optimisations were carried out using
T
“Determination of Solid Fat Content (SFC) of Binary Fat
prices for these fats typical for mid-2007.
Blends and Use of These Data to Predict SFC of Selected
In both optimisations cocoa butter was
Ternary Fat Blends Containing Low-Erucic Rapeseed Oil” -
constrained to between 70 per cent and
JAOCS 83 (7) 571-581;
100 per cent and milk fat to between 0 and 15 per cent.
Gioelli LA, Simões, Rodrigues JN (2003) – “Crystal
In the first optimisation no vegetable fat was permitted;
morphology and interactions of binary and ternary
in the second optimisation each vegetable fat could be
mixtures of hydrogenated fats” - J Food Eng. 57 347-355;
used at levels between 0 and 15 per cent but there was a
further limit that the total must not exceed
15 per cent. Limits were imposed on solid
Table 4. LP Optimisations of chocolate fat blends with and without vegetable fat.
fat contents at different temperatures to
LP Run 1 LP Run 2
allow a melting profile to be defined.
The optimised results from both runs
Limits Optimised Limits Optimised
Level Level
are shown in Table 4
Allowing the LP model to optimise the
Cocoa butter 70-100% 87.9% 70-100% 79.4%
composition when vegetable fats are used
Milk fat 0-15% 12.1% 0-15% 5.6%
has resulted in a blend with a fat phase cost
£160/tonne less than when only cocoa
CBI 0% 0% 0-15% 0%
butter and milk fat were permitted and one
CBE 0% 0% 0-15% 0%
in which the solid fat content at 20°C and
Softer CBE 0% 0% 0-15% 15.0%
25°C are significantly higher. Both aspects
can be seen as improvements – one N20 60-75% 68.5% 60-75% 74.1%
economic, the other functional.
N25 57-65% 58.4% 57-65% 62.9%
Relating the properties of blends to their
composition therefore not only allows
N30 28-40% 28.0% 28-40% 28.0%
predictions of other fat blends to be made,
N35 0-5% 0.2% 0-5% 0.6%
it also forms the basis of the very
useful ability to optimise compositions
Cost of 1 tonne of fat phase £2491 £2331
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