Method and composition for inhibiting fat bloom in fat based compositions and hard butter
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United States of America Patent
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Jun 11, 1991
Issued Date -
N/A
app pub date -
Mar 23, 1990
filing date -
Dec 30, 1988
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A fat bloom inhibitor from an aromatic, alkyl or alkenyl dialcohol and having a chain length of 4 to 22 carbon atoms substantially reduces the tendency of white or grey deposits on the surface of chocolate, hard butters, compound coatings and fat based compositions for extended periods of time. The products containing the fat bloom inhibitors further exhibit a prolonged gloss appearance which would otherwise become dull and hazy. The fat bloom inhibitors are intimately mixed throughout the fat composition and are selected from aliphatic and aromatic dialcohol. The preferred diols are the lower alkyl or alkenyl diols such as 1,6-hexanediol. Further, suitable dialcohols may include a hydroxyl or amino group or an ether, ester or amine linkage.
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