Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same

A technology of exchange reaction and reactant, applied in the field of cocoa butter substitute and its preparation, can solve the problems of high cost, no application, etc., and achieve the effects of convenient and simple process steps, improved yield and purity

Inactive Publication Date: 2011-10-12
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the cost of expensive enzyme raw materials produced by curing, this technology has not been applied to other products except high-priced products

Method used

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  • Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same
  • Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same
  • Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Embodiment 1 selects enzyme

[0055] Lipase TLIM derived from Thermomyces lanuginosus (Lipozyme TLIM; Novozymes, Denmark) was immobilized in porous silica particles and was insoluble in oil.

[0056] In this example, in order to compare the properties of the lipase TLIM enzyme and the widely used lipase RMIM (Lipozyme RMIM, Novozymes, Denmark), the same substrate was reacted for 24 hours.

[0057] Table 1 (area ratio: %)

[0058]

DG

SOO

SOS

SSS

TLIM

1.4

32.4

49

3.7

RMIM

14.4

34.2

39

2.3

[0059] DG: diglyceride, S: stearic acid, O: oleic acid

[0060] The reaction result is that the activity of RMIM is lower than the activity of TLIM. As shown in the above table 1, after 24 hours of reaction, the composition of the triglyceride of the reactant is: the content of diglyceride in RMIM is high, thus it can be seen that the present invention Conditions of enzymatic transesterification re...

Embodiment 2

[0061] Embodiment 2 is to the research of whether the selected enzyme can carry out transesterification reaction

[0062]In this example, in order to determine whether the lipase TLIM enzyme selected in the above example 1 can carry out transesterification reaction, high oleic oil and stearic acid are mixed in a molar ratio of 1:2-6, and then the above Mixed oils were used for batch reactions. At this time, the reaction temperature is 45-50°C. In order to detect the degree of reaction in hexane solvent, it is divided into two types: adding solvent and not adding solvent. analyze. Melting points before and after transesterification by enzymes were measured using an automatic rising melting point measuring device, and the content of SOS triglyceride structures in fats and oils was measured using reversed-phase liquid chromatography-evaporative light scattering detectors. The melting melting point of the mixed oil before the reaction is about 25-28°C, and the melting melting po...

Embodiment 3

[0065] Example 3 Removal of Fatty Acids, Monoglycerides and Diglycerides by Distillation

[0066] In this embodiment, a molecular distillation device is used to remove unreacted fatty acid, ethyl acetate, and monoglyceride and diglyceride produced after the reaction from the reaction oil prepared by enzymatic transesterification. The reaction condition is 1×10 -3 mbar, 200°C, the amount of monoglycerides and diglycerides in the reaction oil after distillation shall not exceed 1%. And the distilled fatty acid, ethyl acetate, etc. can be reused in the enzymatic transesterification reaction through the hydrogenation process.

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Abstract

The present invention relates to a process for preparing hard butter having high SOS content by mixing oil for preparing butter with fatty acid or fatty acid ester, adding 1,3 regio-specific enzymes to the obtained mixture to carry out interesterification, distilling the obtained reactants to remove fatty aicd, ethyl ester, and monoglyceride and diglyceride formed after the reaction and fractionally extracting the obtained reactants to separate a solid phase, and to cocoa butter equivalents prepared by the hard butter and a process for preparing the same in which the cocoa butter equivalents can replace existing import cocoa butter equivalents with 1 : 1 because of its equivalent chemical properties, and have no difference in taste and properties with natural cocoa butter and also have lower trans fatty acid. Hard butter according to the present invention can make desired triglyceride structure in oil based on the reaction conditions and have a improved purity and yield in the whole process by recycling all of byproduct other than major product in the distillation and fractional distillation process and is eco-friendly matter by using the enzymatic interesterification reaction, and also cocoa butter equivalents made by the hard butter is characterized in replacing existing import cocoa butter equivalents with 1 : 1 because of its equivalent chemical composition and properties in the production of chocolate with no difference in taste.

Description

technical field [0001] The present invention relates to a cocoa butter substitute prepared by enzymatic transesterification and a preparation method thereof, in particular to provide a preparation method of hard butter with a high concentration of SOS content, as well as a cocoa butter substitute made from the above hard butter and its preparation method. Preparation. The hard cream is obtained by mixing the oil and fat raw materials used to prepare cream with fatty acids or fatty acid esters, and then adding 1 and 3-specific enzymes to the above mixture to carry out transesterification, and distilling the obtained reactants , and then remove the fatty acid, ethyl acetate, and the monoglyceride and diglyceride generated after the reaction, and then separate the solid phase by fractionation to prepare it. The cocoa butter substitute has the same chemical properties as the existing imported cocoa butter substitute, can be substituted at a ratio of 1:1, has no difference with na...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C15/02
CPCA23D9/00A23D9/02C11B3/001C11B3/006C11B3/12C11C3/08C11C3/10A23C15/00A23C15/02A23C15/04A23C15/16
Inventor 姜智贤李相范宋相勳李起宅
Owner CJ CHEILJEDANG CORP
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