Method for preparing cocoa butter equivalent by using chemical transesterification method

A technology of cocoa butter and transesterification, applied in the directions of cocoa, application, food science, etc., can solve the problems of high cost, low yield of cocoa butter-like products, and no literature reports on preparation of cocoa butter-like butter, and achieves low cost and high yield. high effect

Inactive Publication Date: 2014-05-28
安徽康尔美油脂有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many studies on fractionation technology in foreign countries, but the disadvantage is that the yield of cocoa butter-like products is low
However, the cost of enzymes is too high, and further research is needed for market promotion
In foreign countries, chemical transesterification is mainly used in margarine and shortening, and there is no literature report on the preparation of cocoa butter.

Method used

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  • Method for preparing cocoa butter equivalent by using chemical transesterification method

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Embodiment 1

[0022] A method for preparing cocoa butter by chemical transesterification, comprising the following steps: taking suet oil and methyl stearate with a mass ratio of 90:10 and mixing them in a reaction Erlenmeyer flask; Dehydration and degassing under vacuum conditions of ~-0.1MPa for 30 minutes; then add high-efficiency catalyst sodium methoxide, maintain the above vacuum degree and perform esterification reaction at 90°C for 15 minutes; keep stirring, slowly add 10% of oil weight into the reaction bottle citric acid aqueous solution to terminate the reaction; then wash the reaction product with 95°C hot water for 3-4 times, and then filter to remove water to obtain the cocoa butter-like product.

[0023] A method for preparing cocoa butter by chemical transesterification, characterized in that the amount of sodium methoxide added is 0.8% of the weight of the above mixed oil.

[0024] A method for preparing cocoa butter by chemical transesterification, characterized in that th...

Embodiment 2

[0026] A kind of method that utilizes chemical transesterification method to prepare cocoa-like butter, comprises the following steps: get the suet oil, 24 degree palm oil and methyl stearate that take mass ratio and be 45:45:10 and mix and be placed in reaction Erlenmeyer flask, in 105~110℃, dehydration and degassing under vacuum conditions of -0.098~-0.1MPa for 30 minutes; then add high-efficiency catalyst sodium methoxide, maintain the above vacuum degree and perform esterification reaction at 90℃ for 15 minutes; keep stirring, pour into the reaction bottle Slowly add citric acid aqueous solution with 10% oil weight to stop the reaction; then wash the reaction product with 85°C hot water for 3-4 times, and filter to remove water to obtain the cocoa butter-like product.

[0027] A method for preparing cocoa butter by chemical transesterification, characterized in that the amount of sodium methoxide added is 0.5% of the weight of the above mixed oil.

[0028] A method for pre...

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Abstract

The invention discloses a method for preparing cocoa butter equivalent by using a chemical transesterification method. The method is characterized in that mutton fat and 24-degree palm oil are mixed with methyl stearate according to a certain mass ratio, and then an esterification reaction is conducted through a high-performance catalyst to prepare the cocoa butter equivalent. The cocoa butter equivalent, produced through the method, has high yield and is low in cost.

Description

technical field [0001] The invention mainly relates to the technical field of edible oil processing, in particular to a method for preparing cocoa-like butter by chemical transesterification. Background technique [0002] The cocoa beans that produce cocoa butter grow within 20° north and south latitude of the tropical equator. Due to geographical and climatic conditions, the production of cocoa butter is far from meeting the market demand for chocolate in the world. In order to meet the demand of chocolate food, the research on cocoa butter substitutes has been vigorously developed, and the market prospect is broad, especially the demand in developing countries is increasing day by day. Secondly, in my country's existing industry standards and national standards, cocoa butter substitutes have 10-15% room for expansion. Therefore, the vast consumer market and huge profit margins make cocoa butter substitutes have broad development value. [0003] In terms of cocoa butter ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/38
Inventor 张部昌范伟朱晨曦许德宏广业贵刘增武孙钧方玉明江明星鲁中宝程兴陈宇
Owner 安徽康尔美油脂有限公司
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