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A hydrogenated oil-free non-lauric acid cocoa butter substitute composition

A technology for hydrogenating oil and lauric acid, which is applied in the field of deep processing of oils and fats, can solve the problems of affecting shelf life, easily hydrolyzed products, and the quality of chocolate products, and achieve the effect of improving cracks.

Active Publication Date: 2020-04-28
TIANJIN NANQIAO FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the cocoa butter substitutes used in the production of chocolate by some large food factories in China basically contain relatively high partially hydrogenated oils, and the trans fatty acids are more than 25% and cannot be metabolized by the human body, which is very harmful to health; another kind of cocoa butter substitutes mainly It is made by hydrogenation of lauric acid oil. The solid fat curve is close to cocoa butter. However, because lauric acid C12 is a short carbon chain fatty acid, it is easy to be hydrolyzed and decomposed by microorganisms, resulting in a serious soapy smell in the product
It has a great impact on the quality of chocolate products and affects the shelf life, because these two cocoa butter substitutes have obvious defects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A hydrogenated oil-free non-lauric acid cocoa butter substitute composition, which consists of fractionated palm oil 40%, transesterified fat B 40%, transesterified fat C 18%, sucrose fatty acid 1%, sorbitan fatty acid by weight percentage 1% ester, the iodine value of the fractionated palm oil is 40, the transesterified fat B is palm oil interesterified fat, and the transesterified fat C is palm oil 40% by mass percentage, coconut oil 20% of oil and 40% of tallow ester are exchanged.

[0013] The hydrogenated oil-free non-lauric acid cocoa butter substitute composition obtained in this example: the trans fatty acid content is 0.9%, the lauric acid C12 content is 0%, the solid fat content is 69% at 10 degrees, and the solid fat content is 13.9% at 35 degrees

Embodiment 2

[0015] A hydrogenated oil-free non-lauric acid cocoa butter substitute composition, which consists of fractionated palm oil 80%, transesterified fat B 19%, transesterified fat C 20%, sucrose fatty acid lipid 0.5%, sorbitan fatty acid by weight percentage 0.5% ester, the iodine value of the fractionated palm oil is 60, the transesterified fat B is palm oil transesterified, and the transesterified fat C is palm oil 60% by mass percentage, coconut oil 0%, 40% tallow ester exchanged, and the emulsifier is a commercially available composition of sucrose fatty acid ester and sorbitan fatty acid ester.

[0016] The hydrogenated oil-free non-lauric acid cocoa butter substitute composition obtained in this embodiment: the content of trans fatty acid is 0.7%, the content of lauric acid is 0%, the solid fat content is 68% at 10 degrees, and the solid fat content is 13.5% at 35 degrees

Embodiment 3

[0018] A hydrogenated oil-free non-lauric acid cocoa butter substitute composition, which consists of fractionated palm oil 79.5%, transesterified fat B 0%, transesterified fat C 19.9%, sorbitan fatty acid ester 1.5%, sucrose fatty acid by weight percentage Lipid 0.1% composition. The iodine value of the fractionated palm oil is 55, the transesterified fat B is palm oil transesterified, and the transesterified fat C is palm oil 60%, coconut oil 20%, tallow 20% transesterified.

[0019] The hydrogenated oil-free non-lauric acid cocoa butter substitute composition obtained in this embodiment: the content of trans fatty acid is 0.7%, the content of lauric acid is 0%, the solid fat content is 65% at 10 degrees, and the solid fat content is 14.5% at 35 degrees

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Abstract

The invention belongs to the technical field of oil deep processing and particularly relates to a hydrogenated-oil-free non-lauric-acid cocoa butter substitute composition. The composition is prepared from, by weight, 40%-80% of fractionated palm oil, 0-40% of ester exchange oil A, 0-20% of ester exchange oil B, 0.5%-1.5% of sorbitan fatty acid ester and 0.1%-1% of sucrose fatty acid ester. A melting curve similar to that of cocoa butter is obtained, emulsifier is used for relieving the phenomenon of chocolate coating cracking, the content of trans-fatty acid of the obtained product is smaller than 1%, the content of lauric acid of the obtained product is smaller than 4%, the content of solid fat below 10 DEG C ranges from 60% to 70%, and the content of solid fat below 35 DEG C is smaller than 15%.

Description

technical field [0001] The invention belongs to the technical field of oil deep processing, and in particular relates to a hydrogenated oil-free non-lauric cocoa butter substitute composition. Background technique [0002] At present, the cocoa butter substitutes used in the production of chocolate by some large food factories in China basically contain relatively high partially hydrogenated oils, and the trans fatty acids are more than 25% and cannot be metabolized by the human body, which is very harmful to health; another kind of cocoa butter substitutes mainly It is made of lauric acid oil through hydrogenation. The solid fat curve is close to cocoa butter. However, because lauric acid C12 is a short carbon chain fatty acid, it is easy to be hydrolyzed and decomposed by microorganisms, resulting in a serious soapy smell in the product. It has a great impact on the quality of chocolate products and affects the shelf life, because these two cocoa butter substitutes have ob...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/38
CPCA23G1/38
Inventor 陈正文
Owner TIANJIN NANQIAO FOOD
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