Fat compound for chocolate product
A technology of oil composition and chocolate, which is applied in the direction of edible oil/fat, application, food science, etc., and can solve problems such as adverse health
Active Publication Date: 2016-06-08
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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- Abstract
- Description
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Problems solved by technology
However, the saturated fatty acid content of coconut oil reaches 90%. Current
Method used
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Embodiment 1
[0072] Embodiment 1: 25 parts of palm kernel oil stearin fractions and 75 parts of iodine value are the mixture of 56 palm oils;
Embodiment 2
[0073] Embodiment 2: the mixture of 35 parts of palm kernel oil stearin fraction and 65 parts of high oleic sunflower oil;
Embodiment 3
[0074] Embodiment 3: the mixture of 40 parts of palm kernel oil stearin fraction and 60 parts of high oleic sunflower oil;
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The invention discloses a fat compound for chocolate product. Calculated by total weight of the fat compound, the fat compound for chocolate product provided by the invention comprises 10-55wt% of laurel butter; and the laurel butter is selected from palm kernel-oil stearin, palm kernel oil, palm kernel-oil liquid oil, coconut oil, hydrogenated product of palm kernel-oil stearin, hydrogenated palm kernel oil, hydrogenated product of palm kernel-oil liquid oil, hydrogenated coconut oil as well as combinations thereof.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fat composition as a chocolate product. Background technique [0002] In recent years, with the increasingly fierce competition in the frozen beverage industry, thousands of ice cream varieties are listed in China every year. Among the many types of products, crispy ice cream products have both the lubricating and cold characteristics of ice cream and the crispy and delicate rich taste of chocolate, so they are very eye-catching. From creamy crispy ice cream to purple ice cream, from bitter coffee crispy to Tilan Shengxue, from chocolates to casual Euros, all of them have a common feature of having a fragrant and delicious chocolate crispy skin. In the chocolate chip ice cream, the most important thing is the chocolate chip. When people eat, the first entrance is the chocolate coating, so the quality of the chocolate coating directly affects the first sensory quality...
Claims
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Inventor Y-L·胡H-Y·谭池娟娟N·H·B·M·扎特
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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