Emulsion and aqueous chocolate

Abstract

The present application relates to emulsion and water-containing chocolate. Specifically, the present application provides an emulsion containing or consisting of vegetable fat, water, thickening agent and emulsifier; the viscosity of the emulsion at 25 DEG C is 100-210 cp, preferably 130-210 cp; and the stability index change value AM of the emulsion after being placed at 40 DEG C for 6 hours is 0.1-5. The emulsion of the present application can replace fresh cream for use in water-containing chocolate, and can solve the problems of high saturated acid content, many types of additives and poor stability after temperature fluctuation in conventional vegetable or animal fat fresh cream; and when used in water-containing chocolate, the texture and taste of the obtained water-containing chocolate can reach or even be better than those of fresh cream.

Description

Technical Field

[0001] This invention relates to an emulsion and a water-containing chocolate. Background Technology

[0002] Chocolate is made from raw materials such as sugar, cocoa powder, cocoa butter, and milk powder through premixing, grinding, refining, tempering, or non-tempering processes. Cocoa butter and milk fat constitute the oil phase, while sugar powder, cocoa powder, and milk powder are evenly dispersed in the oil phase through grinding and refining processes, forming a chocolate suspension with a certain particle size. Generally, the water content in chocolate before refining is around 1%, which is reduced to 1% after refining. Controlling the water content of chocolate is crucial for controlling the rheological properties of the slurry, such as viscosity, ensuring smooth pumping, and for controlling the quality of the final product, such as reducing the formation of large lumps that degrade the chocolate's texture.

[0003] However, the emergence of hydrated chocolate broke the traditional concept of chocolate. A large amount of water, in the form of heavy cream or whole milk, is added to the chocolate to form ganache. Ganache is generally used as a soft filling in truffles or as a decoration for candy chocolates. The most traditional method is to make ganache using dark chocolate and heavy cream. In recent years, with the diversification of chocolate product recipes—adding rum, fruit juice, replacing dark chocolate with white chocolate, adding milk, and changing the ratio of heavy cream to chocolate—ganache with different textures can be prepared. This can also be called nama chocolate (chocolate material ≥ 60%, cream ≥ 10%, water ≥ 10%) or truffle chocolate.

[0004] The whipping cream or fresh cream used in water-based chocolate has a fat content of around 40%. Animal-based whipping cream primarily contains milk fat, while vegetable-based fresh cream mainly contains lauric acid fats or is a mixture of palm oil, rapeseed oil, etc., and undergoes transesterification. Milk fat contains approximately 65% ​​saturated fatty acids, and vegetable-based fresh cream also contains as much as 80-90%. Saturated fatty acids are commonly found in animal fats and milk fats, and are high in cholesterol. Excessive intake of saturated fatty acids can lead to increased activity of 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase in the liver, increasing cholesterol synthesis. Labels on commercially available whipping cream or vegetable-based fresh cream products typically contain emulsifiers and stabilizers, such as mono- and diglyceride fatty acid esters, polyoxyethylene sorbitan monooleate, various colloidal compounds, microcrystalline cellulose, etc., with as many as six or more additives. Commercially available whipping cream or fresh cream is available in either refrigerated or room-temperature storage types. For chilled cream, the high temperatures of summer, coupled with the inability to maintain a cold chain during storage and transportation, can easily lead to issues such as layering, increased viscosity, clumping, and flocculation. For room-temperature chilled cream, the low temperatures of winter can cause the fats in the cream to crystallize, increasing viscosity and requiring reheating before pouring. All of these factors indicate that the stability and performance of regular chilled cream are affected by temperature fluctuations during storage and transportation.

[0005] Therefore, reducing the saturated acid content of light cream or fresh cream in water-containing chocolate, reducing the types of additives, and improving the stability of light cream or fresh cream emulsions are necessary for promoting low-rebound and low-saturation products, clean product labeling, and improving product stability. Summary of the Invention

[0006] The purpose of this invention is to provide an emulsion that can replace whipped cream for use in hydrated chocolate. This invention solves the problems of high saturated acid content, numerous additives, and poor product stability after temperature fluctuations associated with conventional vegetable or animal fat whipped cream. When this emulsion is applied to hydrated chocolate, the product exhibits better texture and taste.

[0007] The emulsion of the present invention contains vegetable oil, water, thickener and emulsifier, or is composed of vegetable oil, water, thickener and emulsifier; wherein, the viscosity of the emulsion at 25°C is 100-210 cp, preferably 130-210 cp; and the change in stability index ΔM of the emulsion after being placed at 40°C for 6 hours is 0.1-5.

[0008] In one or more embodiments, the vegetable oil,

[0009] (1) The content of all saturated fatty acids (SAFA) with carbon number 4 to 24 is 30 to 80% based on the total weight of all fatty acids in the oil;

[0010] (2) The solid fat content (SFC) at 10℃ is 30-90%;

[0011] (3) The solid fat content (SFC) at 20℃ is 2-70%;

[0012] (4) The solid fat content (SFC) at 30℃ is 0-15%.

[0013] In one or more embodiments, the vegetable oil is selected from one or more of the following: edible vegetable oils, fractionated products of edible vegetable oils, and modified products of edible vegetable oils, such as transesterification products.

[0014] In one or more embodiments, the vegetable oil is palm oil extract, transesterified palm oil, palm kernel oil and its extracts, coconut oil, soybean oil, sunflower seed oil, rapeseed oil, cottonseed oil, corn oil, rice bran oil, fish oil, sesame oil, shea butter, cocoa butter, sage oil, olive oil, peanut oil, etc., preferably palm oil extract, transesterified palm oil and palm kernel oil and their extracts.

[0015] In one or more embodiments, the SAFA content is 45% to 75% based on the total weight of all fatty acids in the oil.

[0016] In one or more embodiments, the SFC (10°C) is 34-80%.

[0017] In one or more embodiments, the SFC (20°C) is 3-60%, preferably 3-55%.

[0018] In one or more embodiments, the SFC (30°C) is 0–10%.

[0019] In one or more embodiments, the SFC (25°C) of the vegetable oil is 0-35%.

[0020] In one or more embodiments, the SAFA content of the vegetable oil is 65-75% based on the total weight of all fatty acids in the oil.

[0021] In one or more embodiments, the vegetable oil has an SFC (10°C) of 70-80%, an SFC (20°C) of 50-60%, and an SFC (30°C) of 3-8%; preferably, the vegetable oil contains stearin extracted from transesterified palm oil and palm kernel oil, or is composed of stearin extracted from transesterified palm oil and palm kernel oil; preferably, the transesterified palm oil is obtained by transesterification of palm extract oil with an IV of 55-60 g I2 / 100 g and a melting point of 35-36°C; preferably, the stearin extracted from palm kernel oil has an IV of 4-8 g I2 / 100 g; preferably, the mass ratio of transesterified palm oil to stearin extracted from palm kernel oil is 3-5:5-7.

[0022] In one or more embodiments, the SAFA content of the vegetable oil is 50-60% based on the total weight of all fatty acids in the oil.

[0023] In one or more embodiments, the vegetable oil has a SFC (10°C) of 65-75%, an SFC (20°C) of 35-45%, and an SFC (30°C) of 3-6%; preferably, the vegetable oil contains or is composed of a melting point extract (PMF) from palm oil; preferably, the IV of the melting point extract (PMF) from palm oil is 43-48 gI2 / 100g.

[0024] In one or more embodiments, the SAFA content of the vegetable oil is 45-55% based on the total weight of all fatty acids in the oil.

[0025] In one or more embodiments, the vegetable oil has a surface fat percentage (SFC) of 50-60% at 10°C, an SFC of 25-35% at 20°C, and an SFC of 6-10% at 30°C; preferably, the vegetable oil contains transesterified palm oil and a melting point extract of palm oil, or is composed of transesterified palm oil and a melting point extract of palm oil; preferably, the transesterified palm oil is obtained by transesterification of palm oil extract with an IV of 55-60 g I2 / 100 g and a melting point of 35-36°C; preferably, the IV of the melting point extract of palm oil is 42-48 g I2 / 100 g; preferably, the mass ratio of transesterified palm oil to the melting point extract of palm oil is 6-8:2-4.

[0026] In one or more embodiments, the SAFA content of the vegetable oil is 40-50% based on the total weight of all fatty acids in the oil.

[0027] In one or more embodiments, the vegetable oil has an SFC (10°C) of 30-40%, an SFC (20°C) of 3-6%, and an SFC (30°C) of 0-3%; preferably, the vegetable oil contains palm extract oil or is composed of palm extract oil; preferably, the palm extract oil has an IV of 55-60 gI2 / 100g.

[0028] In one or more embodiments, the SAFA content of the vegetable oil is 50-60% based on the total weight of all fatty acids in the oil.

[0029] In one or more embodiments, the vegetable oil has a surface fat percentage (SFC) of 45-55% at 10°C, an SFC of 18-25% at 20°C, and an SFC of 4-8% at 30°C; preferably, the vegetable oil contains transesterified palm oil and palm kernel oil extract, or is composed of transesterified palm oil and palm kernel oil extract; preferably, the transesterified palm oil is obtained by transesterification of palm extract with an IV of 55-60 g I2 / 100g and a melting point of 35-36°C; preferably, the palm kernel oil extract has an IV of 20-28 g I2 / 100g; preferably, the mass ratio of transesterified palm oil to palm kernel oil extract is 3-5:1.

[0030] In one or more embodiments, the content of the vegetable oil is 20-40% based on the total mass of the emulsion.

[0031] In one or more embodiments, the water content is 40-65% by total mass of the emulsion.

[0032] In one or more embodiments, the emulsifier has an HLB value ≥ 7.

[0033] In one or more embodiments, the HLB value of the emulsifier is in the range of 7 to 20, for example, in the range of 7 to 13.

[0034] In one or more embodiments, the emulsifier is selected from one or more of the following: sucrose fatty acid esters, monoglycerides, diglycerides, mixtures of mono- and diglycerides, phospholipids, lysophosphatidylcholine, sorbitol fatty acid esters, polyglycerol fatty acid esters, polyoxyethylene sorbitol fatty acid esters, polyglycerol condensed ricinoleate, glycerol organic fatty acid esters, and propylene glycol fatty acid esters.

[0035] In one or more embodiments, the emulsifier is a compound mixture of an emulsifier with an HLB value less than 5 and an emulsifier with an HLB value greater than 7.

[0036] In one or more embodiments, the emulsifier is a compound mixture of HLB=3.8 monoglyceride and HLB=9-16 sucrose ester.

[0037] In one or more embodiments, the emulsifier is a compound mixture of glyceryl monostearate and sucrose stearate, the HLB value of which is in the range of 7 to 13.

[0038] In one or more embodiments, the emulsifier content is 0.1-5% by total weight of the emulsion, preferably 0.4-1%, for example 0.4-0.8%.

[0039] In one or more embodiments, the thickener is selected from one or more of the following: sodium caseinate, guar gum, xanthan gum, carrageenan, microcrystalline cellulose, sodium hydroxymethyl cellulose, starch, and modified starch.

[0040] In one or more embodiments, the thickener is sodium caseinate and modified starch.

[0041] In one or more embodiments, the content of thickener is 0.4-3% by total weight of the emulsion, preferably 1.7-3.0%, more preferably 2.0-3.0%.

[0042] In one or more embodiments, the emulsion further contains a preservative.

[0043] In one or more embodiments, the preservative is selected from one or more of the following: sorbic acid, potassium sorbate, benzoic acid, sodium benzoate, tea polyphenols, and allicin.

[0044] In one or more embodiments, the emulsion further contains a sweetener, the sweetener content being 1-30% by total weight of the emulsion, for example 10-30%.

[0045] In one or more embodiments, the sweetener is one or more of granulated sugar, amorphous sugar, invert sugar, liquid sugar, and sugar alcohols.

[0046] In one or more embodiments, the emulsifier in the emulsion is glyceryl monostearate and sucrose stearate, and the thickener is sodium caseinate and modified starch.

[0047] In one or more embodiments, the stability index of the emulsion changes within the range of 0.1 to 5.0 after heating at 40°C for 6 hours, preferably within the range of 0.39 to 4.46.

[0048] A second aspect of the present invention provides a water-containing chocolate, said water-containing chocolate containing the emulsion described in the present invention, or prepared by replacing the fresh cream or a portion thereof required for the preparation of water-containing chocolate with the emulsion described in the present invention.

[0049] In one or more embodiments, the aqueous chocolate contains 10 to 50% of the emulsion described in this invention, based on the mass of the aqueous chocolate.

[0050] A third aspect of the present invention provides the application of sodium caseinate and modified starch in improving the storage stability of emulsions, wherein the emulsion contains vegetable oils, water and emulsifiers, and the types and contents of the vegetable oils, water and emulsifiers are as described in any of the foregoing embodiments. Attached Figure Description

[0051] Figure 1 Example 2: The state of the emulsion after undergoing temperature program 1 (5°C constant temperature). The states of the emulsions with HLB values ​​of 7, 8, 9, 10, 11, 12, and 13 after undergoing temperature program 1 are shown from left to right.

[0052] Figure 2 Example 2: The state of the emulsion after undergoing temperature program 2 (fluctuation between 25°C and 5°C). The states of the emulsions with HLB values ​​of 7, 8, 9, 10, 11, 12, and 13 after undergoing temperature program 2 are shown from left to right.

[0053] Figure 3 Example 2: The state of the emulsion after undergoing temperature program 3 (fluctuation between 35°C and 5°C). The states of the emulsions with HLB values ​​of 7, 8, 9, 10, 11, 12, and 13 after undergoing temperature program 3 are shown from left to right.

[0054] Figure 4 The state of the emulsion of Comparative Example 8 (xanthan gum content 0.5%) after being placed in a refrigerator at 5°C overnight. From left to right and from top to bottom, the HLB values ​​are shown as 7, 8, 9, 10, 11, 12, and 13.

[0055] Figure 5 The state of the emulsion of Comparative Example 9 (xanthan gum content 1.0%) after being placed in a refrigerator at 5°C overnight. From left to right and from top to bottom, HLB values ​​7, 8, 9, 10, 11, 12, and 13 are displayed.

[0056] Figure 6 The state of the emulsion of Comparative Example 10 (modified starch content of 1.2%) after being placed in a refrigerator at 5°C overnight. From left to right and from top to bottom, HLB values ​​are shown as 7, 8, 9, 10, 11, 12, and 13. Detailed Implementation

[0057] This invention, through the selection of raw material oils, screening of additives, and compounding of emulsions that can replace heavy cream in water-containing chocolate, yields a vegetable oil-based emulsion with low translucency and low saturation, which remains relatively stable even after temperature fluctuations, while reducing the number of additives required. This emulsion solves the problems of high saturation of heavy cream, numerous additives, and poor stability in water-containing chocolate. When applied to water-containing chocolate, it can replace heavy cream, and the resulting water-containing chocolate product still possesses good texture and taste.

[0058] The emulsion of the present invention contains vegetable oil, water, thickener and emulsifier, or is composed of the vegetable oil, water, thickener and emulsifier; the viscosity of the emulsion at 25°C is 100-210 cp, preferably 130-210 cp; the change in stability index ΔM of the emulsion after being placed at 40°C for 6 hours is 0.1-5.

[0059] The vegetable oils suitable for use in this invention preferably have the following characteristics:

[0060] (1) The content of all saturated fatty acids (SAFA) with carbon number 4 to 24 is 30 to 80% based on the total weight of all fatty acids in the oil;

[0061] (2) The solid fat content (SFC) at 10℃ is 30-90%;

[0062] (3) The solid fat content (SFC) at 20℃ is 2-70%;

[0063] (4) The solid fat content (SFC) at 30℃ is 0-15%.

[0064] For example, in the vegetable oils of the present invention, the content of all saturated fatty acids (SAFAs) with a carbon number of 4 to 24 can be 45-75%, 65-75%, 50-60%, 45-55%, or 40-50%. The solid fat content (SFC(10℃)) at 10℃ can be 34-80%, 70-80%, 65-75%, 50-60%, 30-40%, or 45-55%. The solid fat content (SFC(20℃)) at 20℃ can be 3-60%, 3-55%, 50-60%, 35-45%, 25-35%, 3-6%, or 18-25%. The solid fat content (SFC(30℃)) at 30℃ can be 0-10%, 3-8%, 3-6%, 6-10%, 0-3%, or 4-8%.

[0065] In some embodiments, the vegetable oils suitable for use in this invention further include the following characteristics: the content of C12:0 is 0.1-35% by weight of all fatty acids in the oil, the content of C14:0 is 0.5-25% by weight, the content of C16:0 is 20-50% by weight, the content of C18:0 is 3-7% by weight, the content of C18:1 is 15-50% by weight, and the content of C18:2 is 3-15% by weight.

[0066] In some embodiments, the vegetable oils suitable for use in this invention may also include the following characteristics: a solid fat content (SFC(25°C)) of 0-35% at 25°C, for example 30-35%, 10-15%, 12-17%, or 0-3%.

[0067] Edible vegetable oils, fractions of edible vegetable oils, and modified products of edible vegetable oils, such as transesterified products, known in the art, can be used as vegetable oils in the emulsions of this invention. Exemplary examples include one or any mixture of several of the following: palm oil fractions, transesterified palm oil, palm kernel oil and their fractions, coconut oil, soybean oil, sunflower oil, rapeseed oil, cottonseed oil, corn oil, rice bran oil, fish oil, sesame oil, shea butter, cocoa butter, sage butter, olive oil, and peanut oil. Palm oil fractions, transesterified palm oil, and palm kernel oil and their fractions are preferred.

[0068] In some embodiments, the SAFA content of the vegetable oil of the present invention is 65-75% (based on the total weight of all fatty acids in the oil), SFC (10°C) is 70-80%, SFC (20°C) is 50-60%, and SFC (30°C) is 3-8%. Preferably, the vegetable oil contains stearin extracted from transesterified palm oil and palm kernel oil, or is composed of stearin extracted from transesterified palm oil and palm kernel oil. Preferably, the transesterified palm oil is obtained by transesterification of palm extract oil with an IV of 55-60 g I2 / 100g and a melting point of 35-36°C. Preferably, the IV of the stearin extracted from palm kernel oil is 4-8 g I2 / 100g. Preferably, the mass ratio of transesterified palm oil to stearin extracted from palm kernel oil is 3-5:5-7.

[0069] In some embodiments, the SAFA content of the vegetable oil of the present invention is 50-60% (based on the total weight of all fatty acids in the oil), SFC (10°C) is 65-75%, SFC (20°C) is 35-45%, and SFC (30°C) is 3-6%; preferably, the vegetable oil contains or is composed of the melting point extract PMF of palm oil; preferably, the IV of the melting point extract PMF of palm oil is 43-48 gI2 / 100g.

[0070] In some embodiments, the SAFA content of the vegetable oil of the present invention is 45-55% (based on the total weight of all fatty acids in the oil), SFC (10°C) is 50-60%, SFC (20°C) is 25-35%, and SFC (30°C) is 6-10%. Preferably, the vegetable oil contains transesterified palm oil and melting point extracts from palm oil, or is composed of transesterified palm oil and melting point extracts from palm oil. Preferably, the transesterified palm oil is obtained by transesterification of palm oil extract with an IV of 55-60 g I2 / 100 g and a melting point of 35-36°C. Preferably, the IV of the melting point extracts from palm oil is 42-48 g I2 / 100 g. Preferably, the mass ratio of transesterified palm oil to melting point extracts from palm oil is 6-8:2-4.

[0071] In some embodiments, the SAFA content of the vegetable oil of the present invention is 40-50% (based on the total weight of all fatty acids in the oil), the SFC (10°C) is 30-40%, the SFC (20°C) is 3-6%, and the SFC (30°C) is 0-3%; preferably, the vegetable oil contains palm extract oil or is composed of palm extract oil; preferably, the IV of the palm extract oil is 55-60 gI2 / 100g.

[0072] In some embodiments, the SAFA content of the vegetable oil of the present invention is 50-60% (based on the total weight of all fatty acids in the oil), SFC (10°C) is 45-55%, SFC (20°C) is 18-25%, and SFC (30°C) is 4-8%. Preferably, the vegetable oil contains transesterified palm oil and palm kernel oil extract, or is composed of transesterified palm oil and palm kernel oil extract. Preferably, the transesterified palm oil is obtained by transesterification of palm extract with an IV of 55-60 g I2 / 100g and a melting point of 35-36°C. Preferably, the IV of the palm kernel oil extract is 20-28 g I2 / 100g. Preferably, the mass ratio of transesterified palm oil to palm kernel oil extract is 3-5:1.

[0073] In the emulsion of this invention, the content of vegetable oil, based on the total weight of the emulsion, is generally in the range of 20% to 40%, for example 30±5%.

[0074] In the emulsion of this invention, the water content, based on the total weight of the emulsion, is generally in the range of 40% to 65%, for example 50±5%.

[0075] The emulsifiers suitable for the emulsions of the present invention have an HLB value of 7 or higher, for example, in the range of 7 to 20, preferably in the range of 7 to 13. Emulsifiers with an HLB value of 7 or higher known in the art can be used. Alternatively, a mixture of two or more emulsifiers can be used, provided that the HLB value of the mixture is 7 or higher. Therefore, the emulsifiers suitable for the present invention include, but are not limited to, one or more of sucrose fatty acid esters, monoglycerides, diglycerides, mixtures of mono- and diglycerides, phospholipids, lysophosphatidylcholine, sorbitol fatty acid esters, polyglycerol fatty acid esters, polyoxyethylene sorbitol fatty acid esters, polyglycerol condensed ricinoleate, glycerol organic fatty acid esters, and propylene glycol fatty acid esters. In some embodiments, a mixture of an emulsifier with an HLB value lower than 5 and an emulsifier with an HLB value higher than 7 is used. In some embodiments, a mixture of a monoglyceride with HLB = 3.8 and a sucrose ester with HLB = 9-16 is used. In some embodiments, a compound mixture of glyceryl monostearate and sucrose stearate is used, the HLB value of which is in the range of 7 to 13.

[0076] In the emulsion of the present invention, the content of the emulsifier is generally in the range of 0.1% to 5% based on the total weight of the emulsion, preferably 0.4% to 1%, for example 0.4% to 0.8%.

[0077] The thickener suitable for the emulsion of this invention may be selected from one or more of the following: sodium caseinate, guar gum, xanthan gum, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, starch, and modified starch. The modified starch suitable for this invention may be a modified starch known in the art, specifically, it may be a modified starch obtained by physical, chemical, or enzymatic treatment methods known in the art.

[0078] In the emulsion of the present invention, the content of thickener, based on the total weight of the emulsion, is 0.4-3%, preferably 1.7-3.0%, more preferably 2.0-3.0%. In some embodiments, the present invention uses both sodium caseinate and modified starch. In these embodiments, the content of sodium caseinate, based on the total weight of the emulsion, is 0.2-0.8%, for example 0.4 ± 0.1%; and the content of modified starch is 1.5-2.5%, for example 2.0 ± 0.2%.

[0079] The emulsion of this invention may optionally contain preservatives. The preservatives may be various preservatives commonly used in the food industry, including but not limited to one or more of sorbic acid, potassium sorbate, benzoic acid, sodium benzoate, tea polyphenols, and allicin. The amount of preservative used may be the conventional amount used in the food industry.

[0080] The emulsion described in this invention may optionally contain a sweetener, such as sugar. Therefore, the sweetener content, based on the total weight of the emulsion, is 0–30%, for example 1–30% or 10–30%. The sweetener may be one or more of granulated sugar, amorphous sugar, invert sugar, liquid sugar, and sugar alcohols.

[0081] In some embodiments, the emulsifier in the emulsion of the present invention is glyceryl monostearate and sucrose stearate, and the thickener is sodium caseinate and modified starch; wherein the HLB of the compound mixture of glyceryl monostearate and sucrose stearate is 7-13, the content of sodium caseinate is 0.2-0.8%, for example 0.4±0.1%, and the content of modified starch is 1.5-2.5%, for example 2.0±0.2%.

[0082] The emulsion of the present invention can be prepared using methods conventional in the art. For example, the oil-soluble additives in the formulation can be heated and mixed with the vegetable oils described in the present invention in a water bath at 70–90°C; the water-soluble components and water in the formulation can be weighed, heated and dissolved in a water bath at 70–90°C, taking care to replenish any lost water; then the oil phase can be added to the aqueous phase and mixed using a shear mixer; finally, homogenization can be performed. Subsequently, the emulsion is rapidly cooled until the temperature drops below 10°C.

[0083] The stability index change (ΔM) of the emulsion of the present invention after heating at 40°C for 6 hours is in the range of 0.1 to 5.0, preferably in the range of 0.39 to 4.46.

[0084] Furthermore, after the emulsion of the present invention is aged overnight at 5°C, its viscosity is measured in the following ways: (1) after being placed at 5°C for 4 hours and then at 25°C for 1 hour; (2) after being placed at 25°C for 2 hours, then at 5°C for 2 hours, and then at 25°C for 1 hour; and (3) after being placed at 35°C for 2 hours, then at 5°C for 2 hours, and then at 25°C for 1 hour. The viscosity difference between the maximum and minimum values ​​of the three viscosity values ​​is within 50 cp, for example, 0 to 50 cp or 3 to 30 cp. On the other hand, the viscosity of the emulsion of the present invention at 25°C is 100 to 210 cp, preferably 130 to 210 cp.

[0085] The emulsion of this invention can replace fresh cream in hydrated chocolate, which can solve the problems of high saturated acid content, many types of additives, and poor product stability after temperature fluctuations in conventional vegetable or animal fat fresh cream; and when used in hydrated chocolate, the texture and taste of the resulting hydrated chocolate can be the same as or even better than that of fresh cream.

[0086] Therefore, this invention relates to the application of the emulsion of the present invention in the preparation of chocolate, and to the preparation of water-containing chocolate using the emulsion of the present invention as a part of water-containing chocolate whipped cream.

[0087] Specifically, the present invention provides a hydrous chocolate containing the emulsion described in this invention, or prepared by replacing the fresh cream or a portion thereof required for the preparation of hydrous chocolate with the emulsion described in this invention. Typically, the hydrous chocolate contains 10-50% of the emulsion described in this invention by weight. The hydrous chocolate may also contain other ingredients commonly found in hydrous chocolate, including but not limited to rum, fruit juice, honey, syrup, and invert sugar.

[0088] The water-containing chocolate containing the emulsion of this invention typically has a hardness in the range of 50–400g after being removed from the refrigerator, for example, in the range of 70–350g. Furthermore, the water-containing chocolate of this invention has a moderate hardness in the mouth, good melt-in-your-mouth properties, melts quickly, has no greasy feeling, and enjoys high consumer appeal.

[0089] The present invention has the following advantages:

[0090] (1) This invention can reduce the problems of high saturated fatty acid content and many types of additives in fresh cream used in water-containing chocolate, which is of certain significance for advocating low trans and low saturation and healthy and clean product labels.

[0091] (2) The emulsion prepared by the present invention through the screening and compounding of additives still has good stability after the temperature fluctuations of storage and transportation. Compared with the layering, increased viscosity, clumping and flocculation that often occur in ordinary fresh cream after temperature fluctuations, the product quality is more stable.

[0092] (3) This invention applies an emulsion with low saturated fatty acid content, few types of additives, and relatively stable after temperature fluctuations to water-containing chocolate. It can replace general animal fat-based or vegetable fat-based fresh cream, resulting in a healthier product with better taste and texture.

[0093] The present invention will be described below by way of specific embodiments. It should be understood that these descriptions are merely illustrative and are not intended to limit the scope of protection of the present invention.

[0094] The vegetable oils used in the following embodiments of the present invention are all from Kerry Specialty Oils (Shanghai) Co., Ltd., the sucrose esters are from Mitsubishi Chemical Foods Co., Ltd., the monoglycerides are from Danisco, the sodium caseinate is from Fonterra, the modified starch is from National Starch, the chocolate chips are from Barry Callebaut 54% Dark Chocolate Chips, and the anhydrous butter is from Kerry Specialty Oils (Shanghai) Co., Ltd.

[0095] The preparation and detection methods used in the following examples are as follows:

[0096] Emulsion preparation: Heat and mix the oil-soluble additives and oils in an 80°C water bath; weigh the water-soluble components and water, and heat and dissolve them in an 80°C water bath, paying attention to replenishing any lost water; add the oil phase to the aqueous phase and mix using a shear mixer; finally, homogenize. Then, rapidly cool the emulsion until the temperature drops below 10°C; store it in a refrigerator.

[0097] Preparation of hydrous chocolate: Weigh the emulsion in this invention, heat it to boiling, let it cool to room temperature to 35-40°C, add it to the melted chocolate granules and anhydrous butter mixture, stir well, pour it into a silicone mold, unmold or divide it after cooling, sprinkle with cocoa powder, and store it in the refrigerator.

[0098] Fatty acid composition determination: The preparation of fatty acid methyl esters was carried out in accordance with AOCS Ce 2-66 standard. Chromatographic column: CP-Si188 quartz capillary column (50m×0.25mm, 0.2μm); Temperature program: 80℃ for 2 min, increase to 120℃ at 10℃ / min, increase to 180℃ at 5℃ / min, hold for 2 min, then increase to 230℃ at 25℃ / min, hold for 5 min; Carrier gas (He) flow rate 1.5mL / min, pressure 0.1MPa, injection volume 0.2μL; Split ratio 75:1.

[0099] Solid fat curves: Solid fat fraction (SFC) of the samples was determined using pulsed nuclear magnetic resonance (p-NMR). 4 ml of sample was placed in a dedicated NMR glass tube and incubated in a 60°C water bath for 30 min, then transferred to a 0°C water bath and incubated for 60 min. The SFC values ​​were then measured at different temperatures, including incubation at 10, 20, 25, 30, 35, and 40°C for 30 min each.

[0100] Emulsion stability index determination at 40℃ for 6 hours: The emulsion sample was placed in a special glass bottle and placed in a 40℃ heating bath. The stability index at 40℃ was determined using a Tubiscan stability tester. The test was performed once every 1 hour, for a total of 6 times.

[0101] Using the instrument's built-in software, the stability index of the emulsion was analyzed hourly, and the difference between the maximum and minimum values ​​was taken as the change in the stability index ΔM after heating the emulsion at 40℃ for 6 hours.

[0102] The emulsion stability index is a parameter that indicates the stability of an emulsion. The smaller the stability index, the more stable the emulsion.

[0103] Temperature fluctuation program: Simulating the storage-transportation-storage process, such as low-temperature storage and transportation, normal room temperature storage and transportation, and high-temperature storage and transportation in summer, the emulsion undergoes temperature fluctuations as shown in Table 1 below:

[0104] Table 1: Emulsions aged overnight at 5°C followed by temperature fluctuation procedures

[0105] Temperature program 1 Place at 5℃ for 4 hours Temperature program 2 Place at 25℃ for 2 hours, then at 5℃ for 2 hours. Temperature program 3 Place at 35℃ for 2 hours, then at 5℃ for 2 hours.

[0106] Emulsion viscosity determination: A Brookfield viscometer with a No. 63 rotor was used at a speed of 200 r / min. The viscosity of the sample was measured after the sample was placed at 25℃ for 1 h.

[0107] Emulsion particle size determination: The emulsion and water were mixed and diluted in a ratio of 1:50 (w / w) and analyzed using a laser particle size analyzer. The average value of two tests was taken.

[0108] Hardness determination of hydrated chocolate: The hardness of truffle chocolate was determined using a texture analyzer. The texture analyzer test conditions were as follows: P2 probe, indentation mode, indentation depth of 6 mm, pre-test speed of 1.5 mm / sec, test speed of 1 mm / sec, and post-test lift-off speed of 10 mm / sec.

[0109] Because hydrated chocolate is stored in a refrigerator environment, its hardness will gradually soften at room temperature after being taken out of the refrigerator. Therefore, the hardness value can be used as a reference value to evaluate the effect of emulsion on the texture of hydrated chocolate.

[0110] Sensory evaluation of hydrated chocolate: Ten or more tasters evaluated the hardness, melt-in-your-mouth texture, oiliness, and preference of the hydrated chocolate. Scores were given on a scale of 0-5, with 0 being extremely weak, 3 being moderate, and 5 being the strongest. The scores for each attribute from the ten tasters were then statistically analyzed, with attribute strength ranked from weakest to strongest: 0-2 points were recorded as "-", 3 points as "+", and 4-5 points as "++".

[0111] Other methods and materials used in the embodiments are conventional methods and materials in the art, unless otherwise stated.

[0112] In the following embodiments of the present invention, the oil composition and preparation method are as follows:

[0113] Oil composition 1: Exchange-transesterified palm oil (obtained from palm extract oil with IV = 57 g I2 / 100 g, melting point 35-36℃) and stearin extracted from palm kernel oil (IV = 6 g I2 / 100 g) were mixed at a mass ratio of 4:6. After melting and mixing evenly, the fatty acid composition and solid fat content of oil composition 1 were determined according to the method described above, and the results are shown in Table 2.

[0114] Oil composition 2: Melting point extract PMF (IV = 45 g I2 / 100 g) from palm oil. The fatty acid composition and solid fat content of oil composition 2 were determined according to the method described above, and the results are shown in Table 2.

[0115] Oil composition 3: Exchange-transesterified palm oil (obtained from palm oil extract with IV = 57 g I2 / 100 g, melting point 35-36℃) and palm oil melt fraction (IV = 45 g I2 / 100 g) were mixed at a mass ratio of 7:3. After melting and uniform mixing, the fatty acid composition and solid fat content of oil composition 3 were determined according to the method described above, and the results are shown in Table 2.

[0116] Oil composition 4: Palm extract oil (IV = 57 g I2 / 100 g). The fatty acid composition and solid fat content of oil composition 4 were determined according to the method described above, and the results are shown in Table 2.

[0117] Oil composition 5: Exchange-transesterified palm oil (obtained from palm extract oil with IV = 57 g I2 / 100 g, melting point 35-36℃) and palm kernel oil extract oil (IV = 24.7 g I2 / 100 g) were mixed at a mass ratio of 4:1. After melting and mixing evenly, the fatty acid composition and solid fat content of oil composition 5 were determined according to the method described above, and the results are shown in Table 2.

[0118] Table 2: Saturated fatty acid content and solid fat content of the oil compositions in the examples and comparative examples

[0119]

[0120] Additive composition: The amounts of emulsifier (a mixture of glyceryl monostearate (HLB=3.8) and sucrose stearate (HLB=11 and 16)), sodium caseinate, and modified starch are 0.5%, 0.4%, and 2.0% (per the total emulsion mass), respectively.

[0121] The formulations of emulsifiers with different HLB values ​​(HLB = 7, 8, 9, 10, 11, 12, 13) are shown in Table 3 below.

[0122] Table 3: Mixing ratio of emulsifiers with different HLB values

[0123] Emulsifier HLB value Addition amount of glyceryl monostearate (%) Sucrose stearate addition (%) 7 0.28 0.22 (sucrose ester HLB = 11) 8 0.21 0.29 (sucrose ester HLB = 11) 9 0.28 0.22 (sucrose ester HLB = 16) 10 0.25 0.25 (sucrose ester HLB = 16) 11 0.20 0.30 (sucrose ester HLB = 16) 12 0.17 0.33 (sucrose ester HLB = 16) 13 0.13 0.37 (sucrose ester HLB = 16)

[0124] Example 1

[0125] Sample preparation: An emulsion was prepared by combining oil composition 1, water, sugar, and additives (containing HLB = 7, 8, 9, 10, 11, 12, 13) in proportions of 30%, 47.1%, 20%, and 2.9%, respectively, according to the emulsion preparation method mentioned above. The viscosity of the emulsion was measured at 25°C and after undergoing three temperature fluctuation programs. The stability index of the emulsion after heating at 40°C for 6 hours was also measured. The results are shown in Tables 4 and 8.

[0126] Hydrous chocolate was prepared using the method described above, and its hardness and sensory evaluation were determined using the same method. The results are shown in Tables 5 and 6, respectively.

[0127] Example 2

[0128] Sample preparation: An emulsion was prepared using oil composition 2, water, sugar, and additive combination (containing HLB = 7, 8, 9, 10, 11, 12, 13) at proportions of 30%, 47.1%, 20%, and 2.9%, respectively, following the emulsion preparation method described above. The viscosity of the emulsion was measured at 25°C and after undergoing three temperature fluctuation programs. The stability index of the emulsion after heating at 40°C for 6 hours and undergoing three temperature fluctuation programs was also measured. The results are shown in Tables 4 and 8. Figure 1 As shown in Figure 3.

[0129] Hydrous chocolate was prepared using the method described above, and its hardness and sensory evaluation were determined using the same method. The results are shown in Tables 5 and 6, respectively.

[0130] Example 3

[0131] Sample preparation: An emulsion was prepared by combining oil composition 3, water, sugar, and additives (containing HLB = 7, 8, 9, 10, 11, 12, 13) in proportions of 30%, 47.1%, 20%, and 2.9%, respectively, according to the emulsion preparation method mentioned above. The viscosity of the emulsion was measured at 25°C and after undergoing three temperature fluctuation programs. The stability index of the emulsion after heating at 40°C for 6 hours was also measured, and the viscosity of the emulsion was measured after undergoing three temperature fluctuation programs. The results are shown in Tables 4 and 8.

[0132] Hydrous chocolate was prepared using the method described above, and its hardness and sensory evaluation were determined using the same method. The results are shown in Tables 5 and 6, respectively.

[0133] Example 4

[0134] Sample preparation: An emulsion was prepared by combining oil composition 4, water, sugar, and additives (containing HLB = 7, 8, 9, 10, 11, 12, 13) in proportions of 30%, 47.1%, 20%, and 2.9%, respectively, according to the emulsion preparation method mentioned above. The viscosity of the emulsion was measured at 25°C and after undergoing three temperature fluctuation programs. The stability index of the emulsion after heating at 40°C for 6 hours was also measured, and the viscosity of the emulsion was measured after undergoing three temperature fluctuation programs. The results are shown in Tables 4 and 8.

[0135] Hydrous chocolate was prepared using the method described above, and its hardness and sensory evaluation were determined using the same method. The results are shown in Tables 5 and 6, respectively.

[0136] Example 5

[0137] Sample preparation: An emulsion was prepared by combining oil composition 5, water, sugar, and additives (containing HLB = 7, 8, 9, 10, 11, 12, 13) in proportions of 30%, 47.1%, 20%, and 2.9%, respectively, according to the emulsion preparation method mentioned above. The viscosity of the emulsion was measured at 25°C and after undergoing three temperature fluctuation programs. The stability index of the emulsion after heating at 40°C for 6 hours was also measured, and the viscosity of the emulsion was measured after undergoing three temperature fluctuation programs. The results are shown in Tables 4 and 8.

[0138] Hydrous chocolate was prepared using the method described above, and its hardness and sensory evaluation were determined using the same method. The results are shown in Tables 5 and 6, respectively.

[0139] Comparative Example 1

[0140] Commercially available animal fat-based whipping cream (with additives including: soybean lecithin, mono- and diglyceride fatty acid esters, polyoxyethylene sorbitan monooleate, calcium chloride, microcrystalline cellulose, and sodium carboxymethyl cellulose) was used to extract its fat content. The fatty acid content and solid fat content of the fat were determined, and the results are shown in Table 2.

[0141] The viscosity of the cream was measured at 25°C and after undergoing three temperature fluctuation programs. The stability index of the cream was also measured after heating it at 40°C for 6 hours. The results are shown in Tables 4 and 8.

[0142] The water-containing chocolate was prepared using the whipping cream as described above, and its hardness and sensory evaluation were determined according to the same method. The results are shown in Tables 5 and 6, respectively.

[0143] Comparative Example 2

[0144] Commercially available vegetable oil-based whipped cream (with additives including sodium caseinate, sodium stearoyl lactylate, polyoxyethylene sorbitan monostearate, mono- and diglyceride fatty acid esters, polyglyceride fatty acid esters, sorbitan monostearate, guar gum, sodium alginate, gellan gum, hydroxypropyl methylcellulose, and xanthan gum) was used. The fatty acid content and solid fat content of the cream were determined, and the results are shown in Table 2.

[0145] The viscosity of the cream was measured at 25°C and after undergoing three temperature fluctuation programs. The stability index of the vegetable oil-based fresh cream was measured after heating at 40°C for 6 hours and after undergoing three temperature fluctuation programs. The results are shown in Tables 4 and 8.

[0146] Hydrous chocolate was prepared using the vegetable oil-based whipped cream as described above, and the hardness and sensory evaluation of the hydrous chocolate were determined according to the aforementioned method. The results are shown in Tables 5 and 6, respectively.

[0147]

[0148]

[0149]

[0150] Table 6: Sensory evaluation of the hydrous chocolates from the examples and comparative examples

[0151]

[0152] Notes: "+" indicates that the sample has a strong attribute; "++" indicates that the sample has the strongest attribute; "-" indicates that the sample has a weak attribute. For example, melt-in-your-mouth texture: "++" indicates that the water-containing chocolate has a strong melt-in-your-mouth texture; oiliness: "-" indicates that the water-containing chocolate has a weak oiliness, or no oiliness; liking: "+" indicates a strong liking.

[0153] Comparative Example 3

[0154] Sample preparation: An emulsion was prepared using oil composition 1, water, sugar, and an emulsifier combination (a mixture of glyceryl monostearate (HLB = 3.8) and sucrose stearate (HLB = 16, HLB values ​​9 and 11, respectively) at proportions of 30%, 49.5%, 20%, and 0.5%, according to the emulsion preparation method described above. The emulsion was stored at 5°C overnight, and its state was observed. After being placed at 25°C for 1 hour, the emulsion viscosity was measured. The results are shown in Table 7.

[0155] Comparative Example 4

[0156] Sample preparation: An emulsion was prepared using oil composition 1, water, sugar, and an emulsifier combination (a mixture of glyceryl monostearate (HLB = 3.8) and sucrose stearate (HLB = 16, HLB values ​​9 and 11, respectively) at proportions of 30%, 49%, 20%, and 1.0%, following the emulsion preparation method described above. The emulsion was stored overnight at 5°C, and its state was observed. After being placed at 25°C for 1 hour, the emulsion viscosity was measured. The results are shown in Table 7.

[0157] Comparative Example 5

[0158] Sample preparation: An emulsion was prepared using oil composition 1, water, sugar, and an emulsifier combination (a mixture of glyceryl monostearate (HLB = 3.8) and sucrose stearate (HLB = 16, HLB values ​​9 and 11, respectively) at proportions of 30%, 48.5%, 20%, and 1.5%, following the emulsion preparation method described above. The emulsion was stored overnight at 5°C, and its state was observed. After being placed at 25°C for 1 hour, the emulsion viscosity was measured. The results are shown in Table 7.

[0159] Comparative Example 6

[0160] Sample preparation: An emulsion was prepared using oil composition 1, water, sugar, an emulsifier combination (a mixture of glyceryl monostearate and sucrose stearate, HLB values ​​of 7, 8, 9, 10, 11, 12, and 13), and sodium caseinate in proportions of 30%, 49.3%, 20%, 0.5%, and 0.2%, respectively, following the emulsion preparation method described above. The emulsion was stored overnight at 5°C, and its state was observed. After being placed at 25°C for 1 hour, the viscosity and average particle size of the emulsion were measured. The results are shown in Table 7.

[0161] Comparative Example 7

[0162] Sample preparation: An emulsion was prepared using oil composition 1, water, sugar, an emulsifier combination (a mixture of glyceryl monostearate and sucrose stearate, HLB values ​​of 7, 8, 9, 10, 11, 12, and 13), and sodium caseinate in proportions of 30%, 49.1%, 20%, 0.5%, and 0.4%, respectively, following the emulsion preparation method described above. The emulsion was stored overnight at 5°C, and its state was observed. After being placed at 25°C for 1 hour, the viscosity and average particle size of the emulsion were measured. The results are shown in Table 7.

[0163] Comparative Example 8

[0164] Sample preparation: Oil composition 1, water, sugar, emulsifier combination (a mixture of glyceryl monostearate and sucrose stearate, HLB values ​​of 7, 8, 9, 10, 11, 12, and 13), sodium caseinate, and xanthan gum were prepared in proportions of 30%, 48.6%, 20%, 0.5%, 0.4%, and 0.5% according to the emulsion preparation method described above. The emulsions were stored overnight at 5°C, and their state was observed. The results are shown in Table 7 and... Figure 4 middle.

[0165] Comparative Example 9

[0166] Sample preparation: Oil composition 1, water, sugar, emulsifier combination (a mixture of glyceryl monostearate and sucrose stearate, HLB values ​​of 7, 8, 9, 10, 11, 12, and 13), sodium caseinate, and xanthan gum were prepared in proportions of 30%, 48.1%, 20%, 0.5%, 0.4%, and 1.0% according to the emulsion preparation method described above. The emulsions were stored overnight at 5°C, and their state was observed. The results are shown in Table 7 and... Figure 5 middle.

[0167] Comparative Example 10

[0168] Sample preparation: Oil composition 1, water, sugar, emulsifier combination (a mixture of glyceryl monostearate and sucrose stearate, HLB values ​​of 7, 8, 9, 10, 11, 12, and 13), sodium caseinate, and modified starch were prepared in proportions of 30%, 47.9%, 20%, 0.5%, 0.4%, and 1.2% according to the emulsion preparation method described above. The emulsions were stored overnight at 5°C, and their state was observed. The results are shown in Table 7 and... Figure 6 middle.

[0169]

[0170] Table 8: Viscosity values ​​of emulsions from the Examples and Comparative Examples at 25°C

[0171]

[0172] The data in Table 4 show that after undergoing three cycles—Program 1: constant temperature storage at 5°C, Program 2: fluctuation between 25°C and 5°C, and Program 3: fluctuation between 35°C and 5°C—the viscosity of the emulsion in the examples ranged from 3.4 to 27.2 cp. In contrast, the viscosity ranges of Comparative Examples 1 and 2 were 230.82 cp and 178.2 cp, respectively, both higher than those of the examples. Therefore, by simulating temperature fluctuations during storage and transportation, it was found that the viscosity change of the emulsion of the present invention after temperature fluctuations was smaller than that of the comparative examples, indicating that the stability of the emulsion of the present invention is higher than that of animal-based whipping cream and vegetable-based fresh cream.

[0173] Table 7 and Figure 4 and 5 The effect of adding different amounts of xanthan gum on the emulsion is shown. From Figure 4 and Figure 5 It can be seen that when 0.5% (Comparative Example 8) and 1.0% (Comparative Example 9) of xanthan gum were added to the emulsion, the emulsions showed stratification after being aged overnight in a refrigerator at 5°C.

[0174] Table 7 and Figure 6 The results showed that when the modified starch content was 1.2%, after the emulsion was aged overnight at 5°C, slight stratification occurred at HLB values ​​of 10, 11, 12, and 13 (e.g., ...). Figure 6 (As shown by the horizontal line).

[0175] In summary, the oil composition of the emulsion in the water-containing chocolate of this invention has a lower saturated fatty acid content than that of animal-based whipping cream and vegetable-based fresh cream. The stability index change of the emulsion after heating at 40°C for 6 hours, as well as the viscosity change after temperature fluctuations, are both lower than those of whipping cream and fresh cream, indicating a more stable emulsion system. The texture, melt-in-your-mouth quality, greasiness, and overall appeal of the prepared water-containing chocolate are all quite similar to those of water-containing chocolate prepared using animal-based whipping cream and vegetable-based fresh cream. The emulsion of this invention, when used in water-containing chocolate products, offers health benefits such as low trans and low saturation, fewer additives, high emulsion stability, and superior product texture and taste.

Claims

1. An emulsion, characterized in that, The emulsion contains vegetable oils, water, thickeners, and emulsifiers, or is composed of the vegetable oils, water, thickeners, and emulsifiers; wherein: The viscosity of the emulsion at 25°C is 100–210 cp, and the change in stability index ΔM after being placed at 40°C for 6 hours is 0.1–5. The vegetable oil, based on the total weight of all fatty acids in the oil, contains 45-80% of all saturated fatty acids with 4-24 carbon atoms, 30-90% of solid fat at 10°C, 2-70% of solid fat at 20°C, and 0-15% of solid fat at 30°C. The emulsifier has an HLB value in the range of 7 to 13, and the emulsifier is a compound mixture of monoglyceride with an HLB of 3.8 and sucrose ester with an HLB of 9 to 16. The emulsion contains 20-40% vegetable oil, 40-65% water, and 0.4-1% emulsifier by total weight. The thickener is sodium caseinate and modified starch, wherein, based on the total weight of the emulsion, the content of sodium caseinate is 0.2-0.8%, the content of modified starch is 1.5-2.5%, and the total content of thickener is 1.7-3%.

2. The emulsion as described in claim 1, characterized in that, The viscosity of the emulsion at 25°C is 130–210 cp.

3. The emulsion as described in claim 1, characterized in that, The vegetable oil meets one or more of the following conditions: (1) The content of all saturated fatty acids with carbon numbers of 4 to 24 is 45% to 75% based on the total weight of all fatty acids in the oil; (2) The solid fat content at 10℃ is 34-80%; (3) The solid fat content at 20℃ is 3-60%; and (4) The solid fat content at 30℃ is 0-10%; (5) The vegetable oil is selected from: edible vegetable oil, fractionation products of edible vegetable oil and modified products of edible vegetable oil; (6) The vegetable oil is selected from one or more of the following: palm oil extract, transesterified palm oil, palm kernel oil and its extract, coconut oil, soybean oil, sunflower seed oil, rapeseed oil, cottonseed oil, corn oil, rice bran oil, fish oil, sesame oil, shea butter, cocoa butter, sage butter, olive oil and peanut oil.

4. The emulsion as described in claim 3, characterized in that, The vegetable oil has a solid fat content of 3-55% at 20°C, and / or the vegetable oil is an ester exchange product of edible vegetable oil.

5. The emulsion as described in claim 3, characterized in that, The plant oils are selected from palm oil extracts, transesterified palm oil, and palm kernel oil and their extracts.

6. The emulsion as described in claim 1, characterized in that, The vegetable oil has a carbon number of 4-24, a total saturated fatty acid content of 65-75%, a solid fat content of 70-80% at 10°C, a solid fat content of 50-60% at 20°C, and a solid fat content of 3-8% at 30°C.

7. The emulsion as described in claim 6, characterized in that, The vegetable oil contains stearin extracted from transesterified palm oil and palm kernel oil, or is composed of stearin extracted from transesterified palm oil and palm kernel oil.

8. The emulsion as described in claim 7, characterized in that, The transesterified palm oil was obtained by transesterification of palm oil fraction with an I2 / 100g I2 ratio of 55-60 g, and had a melting point of 35-36°C.

9. The emulsion as described in claim 7, characterized in that, The stearin extracted from the palm kernel oil has an IV content of 4–8 gI2 / 100g.

10. The emulsion as described in claim 7, characterized in that, The mass ratio of the transesterified palm oil to the stearin extracted from the palm kernel oil is 3-5:5-7.

11. The emulsion as claimed in claim 1, characterized in that, The vegetable oil has a carbon number of 4-24, a total saturated fatty acid content of 50-60%, a solid fat content of 65-75% at 10°C, a solid fat content of 35-45% at 20°C, and a solid fat content of 3-6% at 30°C.

12. The emulsion as described in claim 11, characterized in that, The vegetable oil contains or is composed of a melting point extract (PMF) from palm oil.

13. The emulsion as described in claim 12, characterized in that, The IV of the melting point fraction PMF in the palm oil is 43-48 gI2 / 100g.

14. The emulsion as claimed in claim 1, characterized in that, The vegetable oil has a carbon number of 4-24, a total saturated fatty acid content of 45-55%, a solid fat content of 50-60% at 10°C, a solid fat content of 25-35% at 20°C, and a solid fat content of 6-10% at 30°C.

15. The emulsion as described in claim 14, characterized in that, The vegetable oil contains transesterified palm oil and melting point extracts of palm oil, or is composed of transesterified palm oil and melting point extracts of palm oil.

16. The emulsion as described in claim 15, characterized in that, The transesterified palm oil was obtained by transesterification of palm oil fraction with an I2 / 100g ratio of 55-60g and a melting point of 35-36℃.

17. The emulsion as described in claim 15, characterized in that, The IV of the melting point extract in the palm oil is 42-48 gI2 / 100g.

18. The emulsion as described in claim 15, characterized in that, The mass ratio of the transesterified palm oil to the melting point extract of the palm oil is 6-8:2-4.

19. The emulsion as claimed in claim 1, characterized in that, The vegetable oil has a carbon number of 4-24, a total saturated fatty acid content of 45-50%, a solid fat content of 30-40% at 10°C, a solid fat content of 3-6% at 20°C, and a solid fat content of 0-3% at 30°C.

20. The emulsion as claimed in claim 19, characterized in that, The plant oil contains palm extract oil, or is composed of palm extract oil.

21. The emulsion as claimed in claim 20, characterized in that, The IV of the palm extract is 55-60 g I2 / 100 g.

22. The emulsion as claimed in claim 1, characterized in that, The vegetable oil has a carbon number of 4-24, a total saturated fatty acid content of 50-60%, a solid fat content of 45-55% at 10°C, a solid fat content of 18-25% at 20°C, and a solid fat content of 4-8% at 30°C.

23. The emulsion as described in claim 22, characterized in that, The vegetable oil contains transesterified palm oil and palm kernel oil extract, or is composed of transesterified palm oil and palm kernel oil extract.

24. The emulsion as described in claim 23, characterized in that, The transesterified palm oil was obtained by transesterification of palm oil fraction with an I2 / 100g ratio of 55-60g and a melting point of 35-36℃.

25. The emulsion as described in claim 23, characterized in that, The IV of the palm kernel oil extract is 20-28 g I2 / 100g.

26. The emulsion as described in claim 23, characterized in that, The mass ratio of the transesterified palm oil to the palm kernel oil fraction is 3-5:

1.

27. The emulsion as claimed in claim 1, characterized in that, In the emulsion: The emulsifier content is 0.4% to 0.8% based on the total weight of the emulsion; and / or The thickener content is 2.0% to 3.0% based on the total weight of the emulsion.

28. The emulsion according to any one of claims 1-27, characterized in that, The emulsifier is a compound mixture of glyceryl monostearate and sucrose stearate.

29. The emulsion as claimed in claim 1, characterized in that, The sodium caseinate content is 0.4 ± 0.1% based on the total weight of the emulsion.

30. The emulsion as claimed in claim 1, characterized in that, The modified starch content is 2.0 ± 0.2% based on the total weight of the emulsion.

31. The emulsion according to any one of claims 1-27, characterized in that, The emulsion also contains preservatives and sweeteners; The preservative is selected from one or more of sorbic acid, potassium sorbate, benzoic acid, sodium benzoate, tea polyphenols, and allicin. The sweetener is selected from one or more of granulated sugar, amorphous sugar, and liquid sugar; and The sweetener content is 1-30% based on the total weight of the emulsion.

32. The emulsion as described in claim 31, characterized in that, The sweetener content is 10-30% based on the total weight of the emulsion.

33. The emulsion according to any one of claims 1-27, characterized in that, The emulsion also contains preservatives and sweeteners; The preservative is selected from one or more of sorbic acid, potassium sorbate, benzoic acid, sodium benzoate, tea polyphenols, and allicin. The sweetener is invert sugar or sugar alcohol; and The sweetener content is 1-30% based on the total weight of the emulsion.

34. The emulsion as described in claim 33, characterized in that, The sweetener content is 10-30% based on the total weight of the emulsion.

35. A water-containing chocolate, said water-containing chocolate containing the emulsion of any one of claims 1-34, or prepared by replacing fresh cream or a portion thereof required for chocolate preparation with the emulsion of any one of claims 1-34.

36. The water-containing chocolate as described in claim 35, characterized in that, The water-containing chocolate contains 10-50% of the emulsion by weight.

37. The application of sodium caseinate and modified starch in improving the storage stability of emulsions used to replace whipped cream in the preparation of chocolate, wherein, The emulsion is as described in any one of claims 1-34.

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