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Cocoa butter replacer having heat resistance and low content of trans fatty acids and preparation method thereof

A technology of trans fatty acid and cocoa butter, applied in the field of preparation of cocoa butter, can solve the problems of raising the blood cholesterol level of the human body, adverse cardiovascular effects, etc., and achieve the effects of improving the blood cholesterol level of the human body and improving the anti-heat effect.

Active Publication Date: 2010-06-30
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional CBR triglycerides usually contain more than 40% trans fatty acids, these trans fatty acids will increase the blood cholesterol level of the human body, and may cause adverse effects on the cardiovascular system of the eater

Method used

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  • Cocoa butter replacer having heat resistance and low content of trans fatty acids and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Preparation of Tecocoa Butter I

[0043]45 parts (weight) of PKST (IV=6.2), 50 parts (weight) of ST (IV=33) and 5 parts (weight) of fully hydrogenated high oleic sunflower oil are mixed, heated to 105 ° C, and vacuumized at the same time Stir and keep for 1 hour, dehydration; add 0.5% sodium methylate of the weight of the above mixture as a catalyst in the transesterification tank, and react at 80°C for 45 minutes; then add 20% aqueous citric acid solution (concentration of 8%) of the weight of the mixture , and continued to stir for 20 minutes to terminate the reaction. Wash the reactant with water to pH = 7, remove soap, then heat to 105°C, keep for 30 minutes for dehydration and drying; add 2% activated clay by weight of the above-mentioned dehydrated and dried mixture, and keep at 110°C for 30 minutes for decolorization, Filter to obtain transesterified oil. Finally, the obtained transesterified fat was deodorized at 230° C. under 200 Pa under nitrogen blowing for...

Embodiment 2

[0047] Preparation of cocoa butter II

[0048] 50 parts of (weight) PKST (IV=6.2), 45 parts of (weight) Hard ST (IV=15) and 5 parts of (weight) fully hydrogenated high oleic sunflower oil are mixed, and transesterification and Refining method to obtain cocoa butter II, wherein the mixing is carried out at 80 ℃.

[0049] It is determined that the trans fatty acid content in the cocoa butter is less than 1%.

Embodiment 3

[0051] Preparation of Tecocoa Butter III

[0052] 47 parts (weight) of PKST (IV=6.2), 48 parts of (weight) Hard ST (IV=16) and 5 parts (weight) of fully hydrogenated canola oil are mixed, and the transesterification and Refining process yields cocoa butter III in which mixing is carried out at 130°C.

[0053] It is determined that the trans fatty acid content in the cocoa butter is less than 1%.

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Abstract

The invention relates to a cocoa butter replacer having heat resistance and low content of trans fatty acids and a preparation method thereof. The preparation method comprises the following steps of: mixing (1) palm kernel oil fractionated stearin (PKST), (2) palm oil fractionated stearin (ST) or hard palm oil fractionated stearin (Hard ST), and (3) fully hydrogenated high oleic acid sunflower seed oil or fully hydrogenated low erucic acid rapeseed oil to form a composition, and performing ester exchange and fractionation on the composition, wherein the composition comprises 40 to 50 weight parts of the palm kernel oil fractionated stearin (1), 45 to 60 weight parts of the palm oil fractionated stearin or hard palm oil fractionated stearin (2) and 2 to 8 weight parts of the fully hydrogenated high oleic acid sunflower seed oil or the fully hydrogenated low erucic acid rapeseed oil (3). The cocoa butter replacer prepared by the method of the invention comprises less than 1 weight percent of the trans fatty acids, and at least 50 weight percent of solid fat content (SFC) at the temperature of 30 DEG C.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing cocoa butter as the main component of chocolate products. Background technique [0002] Common chocolate products currently on the market are mainly composed of cocoa powder, cocoa butter, sugar, lecithin, milk powder and flavoring substances. The fat component that makes up chocolate products is generally natural cocoa butter, but some vegetable fats such as cocoa butter (CBE), cocoa butter substitute (CBS) and cocoa butter replacement (CBR) are also used. Due to the high fat content in chocolate products relative to other components, fat plays a decisive role in the melting point of chocolate products. [0003] Ordinary chocolate and chocolate products begin to soften at about 30°C, resulting in chocolate, chocolate candies and chocolate-coated products (wafer biscuits, cookies and candies, etc.) losing their original luster rapidly when placed ...

Claims

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Application Information

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IPC IPC(8): A23G1/38
Inventor 胡鹏徐振波万建春费楚琼
Owner 嘉里特种油脂(上海)有限公司
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