Fat composition used for chocolate coating

A technology of fat composition and chocolate coating, applied in application, food science, cocoa, etc., can solve problems such as poor taste

Active Publication Date: 2014-07-09
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The SSU in this CBR is less t

Method used

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  • Fat composition used for chocolate coating
  • Fat composition used for chocolate coating

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Experimental program
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Effect test

Embodiment 1

[0084]Embodiment 1: the preparation of fat composition

[0085] 1.1 Enzymatic transesterification

[0086] Palm stearin (palm stearin, iodine value 20; palmitic acid content 69%) mixed with oleic acid (oleic acid content greater than 75%) (1:2, w / w), in 1,3 selective fat The transesterification reaction was carried out under the action of enzyme (Lipozyme RMIM, immobilized concentrate from Novozymes A / S, Denmark). Enzyme reactor choose enzyme packed bed reactor. The size of the enzyme column was Φ50×250mm, 100g of immobilized enzyme RMIM was added to the enzyme column, the reaction temperature was 60°C, and the flow rate of the substrate through the enzyme column was 120g / h to obtain the reaction mixture Ⅰ.

[0087] 1.2. Triglyceride enrichment

[0088] The mixture I was subjected to molecular distillation to remove substances such as fatty acids, and the heavy phase II rich in triglyceride mixture was collected. Set the distillation temperature to 220°C, the rotation spe...

Embodiment 2

[0091] Embodiment 2: the preparation of fat composition

[0092] 2.1 Enzymatic transesterification

[0093] Palm oil fractionated stearin (iodine value 14.4; palmitic acid content 81%) and high oleic sunflower oil (oleic acid content greater than 75%, purchased from Kerry Oleochemical Industry (Shanghai) Co., Ltd.) at a ratio of 3:1 (w / w) mixed (the iodine value after mixing is 20~22).

[0094] The random transesterification reaction was carried out with sodium methoxide accounting for 0.1% of the oil weight as a catalyst, the reaction temperature was 105°C, the vacuum degree was 10-15mbar, and the reaction was carried out for 30 minutes. Then add 10% (oil weight) water to terminate the transesterification reaction and wash the grease with water to remove sodium methoxide, and wash with water until neutral. Then carry out dehydration. During dehydration, the temperature is 95°C, the degree of vacuum is 10-15mba, and the dehydration time is 30min. Carry out decolorization an...

Embodiment 3

[0100] Embodiment 3: the preparation of fat composition

[0101] 3.1 Enzymatic transesterification

[0102] Palm oil fractionated stearin (iodine value 34; palmitic acid content 58%) mixed with oleic acid (oleic acid content greater than 75%) (1:2, w / w), using the same reaction conditions as 1.1, the obtained Reaction mixture I''.

[0103] 3.2 Triglyceride enrichment

[0104] The method of 1.2 in Example 1 was used to prepare the heavy phase II'' rich in triglycerides.

[0105] 3.3 Solvent Fractionation

[0106] The heavy phase Ⅱ'' and acetone (1:4, w / w) are mixed. Heat the mixture to 55°C under stirring and maintain it for 0.5-1min, then slowly cool down to 1°C under stirring, and keep warm under stirring (1 ℃) about 1 hour. The obtained solid part was separated by filtration at about 1°C. After supplementing the lost acetone with the obtained solid part, heat to 55°C under stirring and maintain for 0.5-1min, then slowly cool down to 10°C under stirring, and keep warm (...

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Abstract

The invention relates to a fat composition used for chocolate coatings, a preparation method thereof, and the chocolate coatings and food containing the fat composition. The fat composition is rich in SSU (1, 2-di-saturated fatty acid-3-unsaturated fatty acid triglyceride), low in trans fatty acid content, low in content of saturated fatty acids, free of lauric acid and high in crystallization rate, and can be solidified into a stable form CBR (cocoa butter replacer) without temperature adjustment.

Description

technical field [0001] The present invention relates to fat compositions for chocolate coating. Background technique [0002] Some baked goods such as wafer biscuits, cakes and cookies are usually coated with a chocolate coating. These chocolate coatings usually contain a portion of fat consisting of natural cocoa butter (CB) or a substitute for natural cocoa butter. Cocoa butter substitutes are mainly divided into three categories: cocoa butter equivalent (CBE), lauric cocoa butter substitutes (CBS) and non-lauric cocoa butter replacer (CBR). . [0003] The disadvantages of CB and CBE are their significant polymorphic crystallization characteristics and very low crystallization rate, which must be obtained by temperature adjustment process to obtain stable products. Tempering is a complex and expensive process, which increases production costs. [0004] CBS usually contains more than 50% lauric acid, which has the advantages of fast crystallization speed, no need for te...

Claims

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Application Information

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IPC IPC(8): A23G1/36
Inventor 万建春姜波胡鹏俞建国从艳霞
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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