Method for preparing cocoa butter equivalent by using chemical transesterification method

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 ...

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.

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