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Preparation and application of cocoa butter low-melting point fraction organic oil gel

A technology of organogel and cocoa butter, which is applied in the fields of application, food science, edible oil/fat, etc., can solve the problems of waste of raw materials, etc., and achieve the effect of simple preparation process, easy control of production conditions, and strong repeatability

Active Publication Date: 2020-07-17
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the low-melting fractions remaining after fractionation of high-melting lipids from cocoa butter are generally regarded as industrial waste, resulting in a large waste of raw materials

Method used

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  • Preparation and application of cocoa butter low-melting point fraction organic oil gel
  • Preparation and application of cocoa butter low-melting point fraction organic oil gel
  • Preparation and application of cocoa butter low-melting point fraction organic oil gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present invention uses the low-melting point fraction of cocoa butter to improve the characteristics of traditional rice bran wax-corn oil gel, so that it has similar characteristics to commercially available shortening, thereby preparing a new type of organic oil gel that can replace traditional shortening :

[0029] (1) Put 100g of cocoa butter in a glass beaker and heat at 80°C for 30min. Place the melted cocoa butter in a constant temperature incubator at 24°C. Measure the solid fat content of cocoa butter every half hour. When the solid fat content reached 20%, the cocoa butter was centrifuged for 5 minutes at a speed of 10000 rpm in a centrifuge. Pour off the liquid cocoa butter in the centrifuge tube immediately after centrifugation. The solidified cocoa butter was washed three times with 50 mL of isobutanol. Collect all washes. The solvent of the washing solution was removed by a rotary evaporator at 60°C. The sample after removal of the washing liquid...

Embodiment 2

[0041] (1) Put 100g of cocoa butter in a glass beaker and heat at 80°C for 30min. Place the melted cocoa butter in a constant temperature incubator at 24°C. Measure the solid fat content of cocoa butter every half hour. When the solid fat content reached 20%, the cocoa butter was centrifuged for 5 minutes at a speed of 10000 rpm in a centrifuge. Pour off the liquid cocoa butter in the centrifuge tube immediately after centrifugation. The solidified cocoa butter was washed three times with 50 mL of isobutanol. Collect all washes. The solvent of the washing solution was removed by a rotary evaporator at 60°C. The sample after removal of the washing liquid is mixed with the liquid cocoa butter that was previously poured off. This portion of liquid cocoa butter is considered the low melting fraction of cocoa butter. The fatty acid composition and melting point of raw cocoa butter and its low-melting fractions were determined by gas chromatography-mass spectrometry and differ...

Embodiment 3

[0045] (1) Put 100g of cocoa butter in a glass beaker and heat at 80°C for 30min. Place the melted cocoa butter in a constant temperature incubator at 24°C. Measure the solid fat content of cocoa butter every half hour. When the solid fat content reached 20%, the cocoa butter was centrifuged for 5 minutes at a speed of 10000 rpm in a centrifuge. Pour off the liquid cocoa butter in the centrifuge tube immediately after centrifugation. The solidified cocoa butter was washed three times with 50 mL of isobutanol. Collect all washes. The solvent of the washing solution was removed by a rotary evaporator at 60°C. The sample after removal of the washing liquid is mixed with the liquid cocoa butter that was previously poured off. This portion of liquid cocoa butter is considered the low melting fraction of cocoa butter. The fatty acid composition and melting point of raw cocoa butter and its low-melting fractions were determined by gas chromatography-mass spectrometry and differ...

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Abstract

The invention relates to preparation of a cocoa butter low-melting point fraction organic oil gel. Low-melting point lipid fractionated from cocoa butter is mixed with a traditional rice bran wax-cornoil gel to improve the utilization rate of cocoa butter fractionation products; the prepared organic oil gel is very similar to commercially available shortening in terms of viscosity, melting characteristics and crystal polymorphism; in addition, the content of unsaturated fatty acid in the organic oil gel is significantly higher than that of the commercially available shortening, and the organic oil gel does not contain trans fatty acids harmful to human bodies; and the organic oil gel shows advantages in nutrition and food safety. The invention also discloses an application of the organicgel. The organic oil gel has the advantages that the preparation method is simple, the operation process is safe and controllable, and the repeatability is strong. The organic oil gel prepared by themethod can replace the shortening used in the baking industry.

Description

technical field [0001] The invention belongs to the field of organic oil gel for baking, and in particular relates to the preparation and application of an organic oil gel of cocoa butter low-melting fractions. [0002] technical background [0003] Organo-oleogel, which is regarded as a new technology with great potential in the fields of food, cosmetics and pharmaceuticals, is defined as an organic liquid oil wrapped in a thermally reversible three-dimensional gel network. In the food sector, organic oil gels are seen as an alternative to shortening, which has been widely used in bakery products, and which is considered harmful to health due to the presence of trans fatty acids. To reduce trans fatty acid intake, organic oil gels containing vegetable oils are often used instead of shortening. At present, people try to prepare ternary organogels by mixing organic oil gels with thickeners such as ethyl cellulose, palm oil or animal fat. However, these organic oil gels prepa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04Y02W30/74
Inventor 李昌模刘文韬姚云平王硕
Owner TIANJIN UNIV OF SCI & TECH
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