Biosynthesis of cocoa butter improver

A technology of stearic acid and fatty acid, which is applied in the field of biosynthesis of cocoa butter improver, can solve the problems of high SOS content and low value, and achieve the effect of increasing solid fat content and enhancing heat resistance

Inactive Publication Date: 2010-11-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no detailed report on high SOS content, while controlling acyl transfer, so that the SSO content is controlled to a lower value.

Method used

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  • Biosynthesis of cocoa butter improver
  • Biosynthesis of cocoa butter improver
  • Biosynthesis of cocoa butter improver

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1. The transesterification reaction of raw material

[0020] Accurately weigh a mixture of high oleic vegetable oil / stearic acid with a molar ratio of 1:4, and react at 70°C for 4 hours with 1% water and 10% enzyme. The main triglyceride composition in the reaction product is shown in Table 1.

[0021] Main triglyceride composition in the reaction product of table 1

[0022]

Embodiment 2

[0023] Embodiment 2. Deacidification by molecular distillation

[0024] Weigh 200g of the product after transesterification, the yield of the heavy phase obtained at a preheating temperature of 80°C, a feed rate of 2mL / min, a heating wall temperature of 190°C, and a scraper speed of 120r / min is about 44%, and the acid value of the heavy phase Since 115.8mgKOH / g is lower than 3.1, the acid value of the heavy phase obtained by the first-stage molecular distillation is less than 0.28mgKOH / g after the second-stage molecular distillation is carried out under the same conditions. Wherein the light phase containing a large amount of stearic acid can be directly or extremely hydrogenated and recycled as raw material for transesterification.

Embodiment 3

[0025] Embodiment 3. Fractionation and purification

[0026] Weigh 10 g of the deacidification product prepared in Example 2, add 20 mL of acetone 1:2, melt completely in a water bath at 50°C, then crystallize to remove diacylglycerol, and then keep it at 20°C for 4 hours to precipitate part of the crystals , the crystals are suction filtered and the solvent is air-dried to obtain about 2.45 g of stearin with an SOS content of 73.6%, wherein low-melting palmitin (mainly composed of SOO and OOO) is recycled as a transesterification raw material.

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Abstract

A cocoa butter improver (CBI) is a specific heat-resistant cocoa butter equivalent (CBE), wherein glycerol-1,3-distearate-2-oleate (SOS) having higher melting point constitutes the main component in the triglyceride composition of the CBI. In the invention, the biosynthesis of the cocoa butter improver comprises the following steps: firstly, carrying out transesterification reaction preferably among SOS with a high content, and glycerol-1,2-distearate-3-oleate (SSO) and tri-stearin (SSS) with a low content in the presence of 1,3-specific lipases as a catalyst under the optimized conditions of the transesterification reaction; carrying out molecular distillation on the product obtained from the optimized transesterification reaction to remove fatty acid from the product, wherein the optimization is carried out by targeting on the heavy-phase yield and acid value; and carrying out wet fractionation on the deacidified product by using acetone, n-hexane and other solvents, wherein the conditions of fractionation are optimized by targeting on the yield of SOS-rich stearin. A large amount of stearic acid (or low-grade alcohol ester thereof) obtained through the removal of fatty acid in the molecular distillation and the palmitic components of SOO and OOO as the main triglyceride composition obtained through the follow-up fractionation are recyclable as the raw materials for the transesterification, thus improving the utilization rate of raw materials. The CBI prepared through the biosynthesis of the invention is applicable as the raw material for the production of heat-resistant chocolate in the food industry.

Description

technical field [0001] The method for preparing CBI by enzymatic transesterification belongs to the development of special oil. Background technique [0002] Cocoa butter is an edible oil made from cocoa beans. It has the characteristics of melting in the mouth and is an important raw material for the production of chocolate in the food industry. The relative proportions of POP, POS, and SOS in cocoa butter may be different under different origins. Adding appropriate CBI can greatly reduce this natural difference; milk chocolate will seriously soften the product due to its high milk fat content, and adding CBI can increase it. The hardness of chocolate products with high milk fat system, and has anti-blooming effect; in tropical areas and high temperature areas in summer, adding CBI to increase the solid fat content can enhance heat resistance. [0003] A large number of domestic and foreign literatures have reported the application of lipase in the preparation of CBE. Vim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 刘元法王灵燕孟宗王兴国
Owner JIANGNAN UNIV
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