Oil containing diglyceride, oil composition containing the same, and food

Abstract

The present invention discloses an oil and fat containing diglyceride, an oil and fat composition containing the same, and a food. The oil and fat containing diglyceride satisfies the following: (a) based on the total weight of the oil and fat, the oil and fat contains 10% to 85% by weight of diglyceride; (b) the melting point of the oil and fat > 30 °C; (c) based on the total weight of the oil and fat, the oil and fat contains 75% by weight or less of triglyceride, wherein, based on the total weight of the oil and fat, the content of low melting point triglyceride is 44% by weight or less.

Description

Technical Field

[0001] The present invention relates to the technical fields of oils and fats and food, oils and fats containing diglyceride, oil and fat compositions containing the same, and foods. Background Art

[0002] Diacylglycerol (DAG) is a natural component of vegetable oils and fats, is a generally recognized as safe food ingredient, and is also widely used as a food-grade emulsifier in the fields of food, medicine, cosmetics, etc. The content of DAG naturally present in edible oils is extremely low. A large number of studies at home and abroad have shown that dietary DAG has a special digestion and absorption mode in animals, can prevent lipid accumulation, reduce body weight, regulate lipoprotein levels, and lower blood lipids, etc., and has received extensive attention.

[0003] Chocolate and cocoa butter substitute chocolates are popular among consumers due to their unique flavors and mouth-melting properties. Most of the oils and fats used in chocolate and cocoa butter substitute chocolate products on the market are mainly triglycerides, and the DAG content is relatively low. Moreover, for cocoa butter and cocoa butter substitute products, the DAG content needs to be controlled below a certain value (cited reference 1), otherwise it will affect the tempering operation of the product, and further affect the shelf life of chocolate products.

[0004] How to develop a cocoa butter substitute containing a certain amount of DAG has attracted the interest of researchers. Cited reference 2 discloses a method for preparing a cocoa butter substitute by using tea oil glycerolysis. The cocoa butter substitute includes diglyceride, and the mass percentage of diglyceride is 88-92%. However, the solid fat content of this cocoa butter substitute is relatively low. Especially at 25°C, the solid fat content is only 10.1%, and the difference in solid fat after tempering with cocoa butter is relatively large, so it is not suitable for directly using in solid chocolate products for room temperature consumption.

[0005] Cited reference 3 discloses a DAG with a melting point less than 25°C for chocolate products. When the melting point of DAG exceeds 25°C, it is easy to cause blooming when added to pure fat chocolate products. However, it does not describe the performance of DAG in substitute fat chocolates.

[0006] Cited reference 4 discloses an oil and fat composition mainly composed of lauric acid-based oils and fats, including ≤13% of DAG, which has good properties such as molding, demolding, mouth-melting, brittleness, and gloss when applied to chocolate. However, the final chocolate product needs to be molded at a low temperature of 10°C to obtain good gloss.

[0007] Reference 5 discloses a fat containing 10% to about 90% of one or more 1,3-diglycerides, with a melting point of 32°C to about 42°C, and discloses that it can be used as a cocoa butter substitute for preparing chocolate products to achieve the desired melting properties. However, it does not further explore the effect of the fat composition on the flatness and gloss of chocolate products. Moreover, the fat provided in Reference 5 needs to undergo methods such as solvent crystallization and chromatography to purify 1,3-diglycerides. As in Examples 1 to 4, in the formed fat, the diglyceride content is above 80%.

[0008] Reference 6 shows that the crystal form of the vast majority of DAG is β'+β, and the crystal form of cocoa butter substitute containing lauric acid is β'. When chocolate containing lauric acid fat blooms, the crystal form of the fat in the bloom is β'+β. Another study shows that the cooling temperature of chocolate and its products containing cocoa butter substitute (CBS) generally requires a lower temperature than that of pure fat chocolate (Reference 7).

[0009] Therefore, the effect of DAG on chocolate containing lauric acid cocoa butter substitute is currently unknown. There is a need to develop a composition product containing DAG to make the prepared cocoa butter substitute chocolate have good gloss and flatness, and make the cooling and forming temperature during the preparation of cocoa butter substitute chocolate suitable, and have better heat resistance.

[0010] References:

[0011] Reference 1: Jihyun Hwang, Heeju Jun, Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter, Molecules, 2021, 26, 3231

[0012] Reference 2: CN 106720821 B

[0013] Reference 3: EP 0477935 A1

[0014] Reference 4: CN 106260090 A

[0015] Reference 5: US20140255551A1

[0016] Reference 6: Mechanism of Blooming and Quality Improvement of Lauric Acid-Based Cocoa Butter Substitute Chocolate, Fengyan Wang, 2012, Jiangnan University, Wuxi

[0017] Citation 7: Geoff Talbot, technology of coated and filled chocolate, confectionery and baked product, CRC press, 2009, P94 Summary of the Invention

[0018] Problems to be Solved by the Invention

[0019] In the chocolate industry, the cooling temperature of lauric acid cocoa butter substitute needs to be relatively low. The cooling temperature of chocolates and their products containing cocoa butter substitute (CBS) is generally required to be lower than that of pure cocoa butter chocolates (Citation 7). Otherwise, when such chocolate slurries cool and solidify, the surface of the chocolate will immediately become dirty / lose its gloss (mottling), becoming defective products and thus unable to be sold. Therefore, it is generally necessary to cool and solidify the chocolate slurries below 15°C.

[0020] The loss of gloss generally results in blooming or surface soiling. Chocolate products are extremely prone to blooming during production and storage. The so-called "blooming" refers to the phenomenon of white spots or grayish-white frost-like thin layers forming on the surface of chocolate products. The blooming phenomenon not only causes chocolate products to lose their unique surface gloss, resulting in an unappealing appearance, but also, in severe cases, is accompanied by internal texture changes, resulting in an unpleasant taste. All of these will cause a sharp decline in the quality of chocolate products.

[0021] In chocolate products, the fats and oils are derived from cocoa butter and base oils. Cocoa butter is the main fat and oil in chocolate processing. Natural cocoa butter (CB) is a fat and oil obtained from cocoa beans. Considering the cost of the product, in addition to natural cocoa butter, cocoa butter equivalent (CBE) and cocoa butter substitute, including non-lauric acid type cocoa butter substitute (CBR) and lauric acid type cocoa butter substitute (CBS), are also used.

[0022] Since differences in the fatty acid composition and other components such as diglycerides and triglycerides in fats and oils will affect the mutual compatibility when different fats and oils are mixed. The blooming problem of natural cocoa butter chocolates has long been discovered. Chocolates containing cocoa butter equivalent and cocoa butter substitute are more troubled by blooming, flatness, and low melting point problems due to the incompatibility of the fats and oils.

[0023] Based on the advantages of diglycerides over triglycerides in the food field, although studies such as References 2 to 4 have explored the use of diglycerides in cocoa butter replacer chocolates, there are still problems such as the inability to ensure the formation of solid chocolate products for consumption at room temperature, the need for a lower cooling temperature, and poor gloss and flatness. Although Reference 5 obtained an oil containing 10% to about 90% of 1,3-diglycerides with a melting point of 32°C to about 42°C and considered it applicable to the preparation of chocolate products to obtain the desired melting properties, it requires a purification step to achieve a diglyceride content of more than 80% in the oil. At the same time, it did not further explore the content of different fatty acids and the specific content of triglycerides in the oil. As mentioned above, due to the poor compatibility of the differences in fatty acid content, diglyceride, and triglyceride in the oil, problems such as poor gloss and flatness of chocolate products will occur.

[0024] Therefore, the present invention can obtain good gloss and surface flatness even at room temperature by controlling the appropriate content of diglycerides, the content of triglycerides, especially the content of low-melting triglycerides, as well as the content and ratio of fatty acids therein, and is particularly suitable for lauric acid cocoa butter replacer chocolates. Furthermore, the present invention provides an oil containing diglycerides, an oil composition containing the same, and a food.

[0025] Solutions for Solving the Problems

[0026] After painstaking research by the inventors, it was found that the above technical problems can be solved by the following solutions:

[0027] [1]. An oil containing diglycerides, wherein the oil satisfies:

[0028] (a) Based on the total weight of the oil, the oil contains 10% to 85% by weight of diglycerides; preferably, the oil contains 15% to 85% by weight of diglycerides; more preferably, the oil contains 20% to 80% by weight of diglycerides;

[0029] (b) The melting point of the oil > 30°C; preferably, the melting point of the oil is 37°C to 60°C;

[0030] (c) Based on the total weight of the oil, the oil contains 75% by weight or less of triglycerides,

[0031] wherein, based on the total weight of the oil, the content of low-melting triglycerides is 44% by weight or less,

[0032] The low-melting triglycerides include:

[0033] Triglycerides containing 1 stearic acid and 2 oleic acids, and the fatty acids are at any position on the glycerol backbone;

[0034] Triglycerides containing 1 palmitic acid and 2 oleic acids, and the fatty acids are at any position on the glycerol backbone; and

[0035] Triglycerides containing 3 oleic acids.

[0036] [2]. The oil containing diglycerides according to [1], wherein the content of the low melting point triglycerides is 35% by weight or less based on the total weight of the oil;

[0037] Preferably, it is 29% by weight or less;

[0038] More preferably, it is 4% by weight to 28% by weight.

[0039] [3]. The oil containing diglycerides according to [1] or [2], wherein the oil further satisfies:

[0040] (d) The content of the high melting point triglycerides is 1.3% by weight or more based on the total weight of the oil;

[0041] Preferably, it is 2% by weight or more;

[0042] More preferably, it is 2% by weight to 15% by weight;

[0043] Among them, the high melting point triglycerides include:

[0044] Triglycerides containing 3 palmitic acids;

[0045] Triglycerides containing 1 stearic acid and 2 palmitic acids, and the fatty acids are at any position on the glycerol backbone;

[0046] Triglycerides containing 2 stearic acids and 1 palmitic acid, and the fatty acids are at any position on the glycerol backbone; and

[0047] Triglycerides containing 3 stearic acids.

[0048] [4]. The oil containing diglycerides according to any one of [1] to [3], wherein the oil further satisfies:

[0049] (e) The sum of the contents of oleic acid and linoleic acid is 60% by weight or less, preferably 55% by weight or less, more preferably 36% by weight to 54% by weight based on the total weight of the fatty acids in the oil; and / or,

[0050] (f) The sum of the contents of palmitic acid and stearic acid is 32% by weight or more, preferably 33% by weight to 60% by weight based on the total weight of the fatty acids in the oil.

[0051] [5]. An oil and fat composition, wherein the oil and fat composition comprises:

[0052] Oil A: an oil containing diglyceride as described in any one of [1] to [4];

[0053] Oil B: a lauric acid type oil;

[0054] wherein, by weight ratio, the weight ratio of Oil A to Oil B is 7:3 or less;

[0055] Preferably, in the oil and fat composition, by weight ratio, the weight ratio of Oil A to Oil B is 1:9 or more.

[0056] [6]. The oil and fat composition according to [5], wherein, based on the total weight of the oil and fat composition, the oil and fat composition contains 6% to 40% by weight of diglyceride;

[0057] Preferably, based on the total weight of the oil and fat composition, the oil and fat composition contains 10% to 35% by weight of diglyceride.

[0058] [7]. The oil and fat composition according to [5] or [6], wherein the lauric acid type oil is selected from at least one of coconut oil, hydrogenated coconut oil, palm kernel oil, hydrogenated palm kernel oil, palm kernel oil fractionated liquid oil, palm kernel oil fractionated stearin, hydrogenated palm kernel oil fractionated liquid oil or hydrogenated palm kernel oil fractionated stearin;

[0059] Preferably, the lauric acid type oil is a lauric acid type oil in which lauric acid accounts for more than 40% in the fatty acid composition, and more preferably a lauric acid type oil in which lauric acid accounts for more than 46% in the fatty acid composition.

[0060] [8]. A food, wherein the food contains an oil containing diglyceride as described in any one of [1] to [4] and / or an oil and fat composition as described in any one of [5] to [7].

[0061] [9]. The food according to [8], wherein the food is selected from: confectionery, chocolate products, coatings, fillings, spreads;

[0062] Preferably, the chocolate products include mixed chocolate products, coated chocolate products, sugar-coated chocolate products or bar-shaped chocolate products.

[0063]

[10] . The food according to [9], wherein, in the chocolate product, based on the total weight of the chocolate product, it contains 30% to 50% by weight of the oil and fat composition.

[0064] Effects of the Invention

[0065] By implementing the above technical solutions, the present invention can achieve the following technical effects:

[0066] (1) When the oil containing diglyceride and the oil composition containing the same provided by the present invention are used in food preparation, especially in chocolate preparation, they have good gloss and smoothness.

[0067] (2) When the oil containing diglyceride and the oil composition containing the same provided by the present invention are used in food preparation, especially in chocolate preparation, they can be cooled and formed at room temperature, for example, under the condition of 22±2°C, are not prone to frosting, and have good smoothness.

[0068] (3) When the oil containing diglyceride and the oil composition containing the same provided by the present invention are used in food preparation, especially in chocolate preparation, they have a faster solidification rate, and the product has better heat resistance. Detailed Description of the Invention

[0069] Hereinafter, the content of the present invention will be described in detail. The description of the technical features recorded below is based on the representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

[0070] In this specification, the numerical range expressed by "numerical value A to numerical value B" means a range including the endpoint numerical values A and B.

[0071] In this specification, the use of "substantially" or "essentially" means that the standard deviation from the theoretical model or theoretical data is within the range of 5%, preferably 3%, more preferably 1%.

[0072] In this specification, unless otherwise specified, "%" all represents mass percentage / content.

[0073] In this specification, the meaning expressed by "can" includes both the meaning of performing a certain treatment and the meaning of not performing a certain treatment.

[0074] In this specification, "optional" or "optionally" means that the subsequent described event or situation may or may not occur, and this description includes the situation where the event occurs and the situation where the event does not occur.

[0075] In this specification, the "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", etc. mentioned refer to the specific elements related to the embodiment (e.g., features, structures, properties, and / or characteristics) included in at least one of the embodiments described herein, and may or may not be present in other embodiments. Additionally, it should be understood that the elements can be combined in various embodiments in any suitable manner.

[0076] <The first aspect>

[0077] In the first aspect of the present invention, there is provided an oil and fat containing diglyceride. By controlling the content of diglyceride, saturated fatty acid, unsaturated fatty acid, triglyceride content, etc. therein, while increasing the dosage of diglyceride, the oil and fat achieves better mutual compatibility. When used for preparing foods containing cocoa butter substitute, as an oil and fat component, it can be cooled and formed at a temperature higher than 15 °C. The product has good gloss and flatness, solves the problem that the cooling of lauric acid cocoa butter substitute usually requires a lower temperature, and has a faster solidification speed and better heat resistance.

[0078] In some embodiments of the present invention, in the oil and fat containing diglyceride provided by the present invention, based on the total weight of the oil and fat, it contains 10% to 85% by weight of diglyceride. In some preferred embodiments of the present invention, based on the total weight of the oil and fat, it contains 15% to 85% by weight of diglyceride or contains 20% to 85% by weight of diglyceride. More preferably, it contains 15% to 80% by weight, 20% to 80% by weight of diglyceride; further preferably, it contains 24% to 80% by weight of diglyceride, for example, contains 24.8% by weight of diglyceride, 40.0% by weight of diglyceride, 50.0% by weight of diglyceride, 80.0% by weight of diglyceride. As confirmed in the following examples and application examples, controlling the content of diglyceride in the oil and fat containing diglyceride provided by the present invention within this range can improve the gloss and surface flatness of chocolate when the oil and fat containing diglyceride is used for preparing chocolate.

[0079] In some specific embodiments of the present invention, the diglyceride can be one or more of 1,2-diglyceride or 1,3-diglyceride. Among them, the fatty acids of the diglyceride include, for example, saturated fatty acids such as palmitic acid, stearic acid, arachidic acid, butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, and myristic acid; monounsaturated fatty acids such as palmitoleic acid and oleic acid; and polyunsaturated fatty acids such as linoleic acid and linolenic acid. However, it should be understood that any fatty acid can be used in the oil and fat of the present invention as long as the content of the fatty acid in the oil and fat meets the conditions described below. Generally, the selected fatty acids are suitable for human use.

[0080] In some embodiments of the present invention, the melting point of the oil and fat containing diglyceride provided by the present invention is > 30°C, preferably 37°C - 60°C, such as 37.5°C, 42°C, 43°C, 57.3°C. In some specific embodiments of the present invention, the melting point is the slip melting point. When the melting point of the oil and fat containing diglyceride is within this range, it is beneficial for cooling and forming during chocolate processing and for preservation, such as enhancing the solidification speed and improving heat resistance.

[0081] In some embodiments of the present invention, in the oil and fat containing diglyceride provided by the present invention, based on the total weight of the oil and fat, the content of triglyceride is 75% by weight or less, preferably 10% - 70% by weight, alternatively 10% - 60% by weight, 10% - 50% by weight, 17% - 55% by weight.

[0082] In some specific embodiments of the present invention, in the oil and fat containing diglyceride provided by the present invention, based on the total weight of the oil and fat, the content of low melting point triglyceride is 44% by weight or less, preferably 35% by weight or less, more preferably 29% by weight or less, and further preferably 4% - 28% by weight.

[0083] In the present invention, the low melting point triglycerides include: triglycerides containing 1 stearic acid and 2 oleic acids, and the fatty acids are at any position on the glycerol backbone (represented as triglyceride SOO or SOO in the examples and application examples); triglycerides containing 1 palmitic acid and 2 oleic acids, and the fatty acids are at any position on the glycerol backbone (represented as triglyceride POO or POO in the examples and application examples); and triglycerides containing 3 oleic acids (represented as triglyceride OOO or OOO in the examples and application examples).

[0084] In some specific embodiments of the present invention, in the oil and fat containing diglyceride provided by the present invention, based on the total weight of the oil and fat, the content of high melting point triglyceride is 1.3% by weight or more, preferably 2% by weight or more, more preferably 2% - 15% by weight.

[0085] In the present invention, the high melting point triglycerides include: triglycerides containing 3 palmitic acids (represented as triglyceride PPP or PPP in the examples and application examples); triglycerides containing 1 stearic acid and 2 palmitic acids, and the fatty acids are at any position on the glycerol backbone (represented as triglyceride PPS or PPS in the examples and application examples); triglycerides containing 2 stearic acids and 1 palmitic acid, and the fatty acids are at any position on the glycerol backbone (represented as triglyceride PSS or PSS in the examples and application examples); and triglycerides containing 3 stearic acids (represented as triglyceride SSS or SSS in the examples and application examples).

[0086] It should be further noted that in the present invention, P represents a structure derived from palmitic acid, S represents a structure derived from stearic acid, and O represents a structure derived from oleic acid. Therefore, as described above, PPP represents a triglyceride containing 3 palmitic acids, PPS represents a triglyceride containing 1 stearic acid and 2 palmitic acids, and the fatty acids can be at any position on the glycerol backbone. PSS represents a triglyceride containing 2 stearic acids and 1 palmitic acid, and the fatty acids are at any position on the glycerol backbone. SSS represents a triglyceride containing 3 stearic acids. SOO represents a triglyceride containing 1 stearic acid and 2 oleic acids, and the fatty acids can be at any position on the glycerol backbone. POO represents a triglyceride containing 1 palmitic acid and 2 oleic acids, and the fatty acids can be at any position on the glycerol backbone. OOO represents a triglyceride containing 3 oleic acids.

[0087] The oil and fat containing diglyceride provided by the present invention controls the content of triglyceride within the above range, especially the content of low-melting-point triglyceride, or the combination of the content of low-melting-point triglyceride and the content of high-melting-point triglyceride, and combines the above content of diglyceride and melting point, so that when the oil and fat containing diglyceride is applied to the preparation of food, especially chocolate, the gloss and flatness of the obtained product (such as chocolate) are significantly improved, and it is achieved that good gloss and flatness can be obtained by cooling and molding at room temperature (22±2°C), avoiding the effect that can only be obtained by cooling and molding under conventional low temperature conditions such as about 10°C.

[0088] In some embodiments of the present invention, for the oil and fat containing diglyceride provided by the present invention, based on the total weight of fatty acids in the oil and fat, the sum of the contents of oleic acid and linoleic acid is 60% by weight or less, preferably 55% by weight or less, more preferably 36% to 54% by weight, such as 40.2% by weight, 46.0% by weight, 46.4% by weight.

[0089] In some embodiments of the present invention, for the oil and fat containing diglyceride provided by the present invention, based on the total weight of fatty acids in the oil and fat, the sum of the contents of palmitic acid and stearic acid is 32% by weight or more, preferably 33% to 60% by weight, more preferably 40% to 60% by weight, such as 44.5% by weight, 47.4% by weight, 49.0% by weight, 57.3% by weight.

[0090] In some embodiments of the present invention, in the oil and fat of diglyceride, the ratio of the sum of the contents of palmitic acid and stearic acid to the sum of the contents of oleic acid and linoleic acid is (30 to 60):(35 to 70); preferably (40 to 60):(40 to 60).

[0091] In the present invention, within the ranges of the above-mentioned oleic acid and linoleic acid contents, as well as palmitic acid and stearic acid contents, and within the range of the ratio of the sum of palmitic acid and stearic acid contents to the sum of oleic acid and linoleic acid contents, not only can the mutual compatibility of each component in the oil and fat be satisfied, thereby achieving the effects of obtaining good flatness and glossiness, but also, the oil and fat containing diglyceride can meet the above-mentioned melting point range.

[0092] <Second aspect>

[0093] A second aspect of the present invention provides an oil and fat composition, which comprises:

[0094] Oil and fat A: the oil and fat containing diglyceride according to the first aspect of the present invention;

[0095] Oil and fat B: lauric acid type oil and fat;

[0096] Wherein, by weight ratio, the weight ratio of oil and fat A to oil and fat B is 7:3 or less.

[0097] In some preferred embodiments of the present invention, by weight ratio, the weight ratio of oil and fat A to oil and fat B is less than 7:3.

[0098] In some preferred embodiments of the present invention, in the said oil and fat composition, by weight ratio, the weight ratio of oil and fat A to oil and fat B is 1:9 or more.

[0099] In some more preferred embodiments of the present invention, the weight ratio of oil and fat A to oil and fat B can be 1:9, 2:8, 3:7, 4:6, 5:5 or 6:4.

[0100] In some specific embodiments of the present invention, in addition to satisfying the above-mentioned weight ratio of oil and fat A to oil and fat B, in order to obtain better flatness and glossiness, especially under the condition of normal temperature cooling and forming, it is necessary to control the content of diglyceride in the oil and fat composition, and the diglyceride mainly comes from oil and fat A. Specifically, based on the total weight of the said oil and fat composition, the oil and fat composition contains 6% to 40% by weight of diglyceride. In some preferred embodiments of the present invention, based on the total weight of the said oil and fat composition, the oil and fat composition contains 10% to 35% by weight of diglyceride. As confirmed in the examples and application examples of the present invention, when the oil and fat containing diglyceride according to the first aspect of the present invention and the lauric acid type oil and fat are used in combination as the oil and fat composition, the content of diglyceride therein is within this range, and even when cooled at normal temperature, the product can obtain better flatness and glossiness.

[0101] In some specific embodiments of the present invention, there is no particular limitation on the lauric acid type of oil and fat, and the lauric acid type of oil and fat is selected from at least one of coconut oil, hydrogenated coconut oil, palm kernel oil, hydrogenated palm kernel oil, palm kernel oil fractionated liquid oil, palm kernel oil fractionated stearin, hydrogenated palm kernel oil fractionated liquid oil or hydrogenated palm kernel oil fractionated stearin. In some specific embodiments of the present invention, the lauric acid type of oil and fat is a lauric acid type of oil and fat in which lauric acid accounts for more than 40% in the fatty acid composition. Typically, the lauric acid type of oil and fat with the lauric acid content within this range includes palm kernel oil, palm kernel oil fractionated stearin, coconut oil, etc. More preferably, it is a lauric acid type of oil and fat in which lauric acid accounts for more than 46% in the fatty acid composition. Typically, the lauric acid type of oil and fat with the lauric acid content within this range includes palm kernel oil fractionated stearin, etc. In some embodiments of the present invention, the lauric acid type of oil and fat is palm kernel oil fractionated stearin or coconut oil.

[0102] In some specific embodiments of the present invention, the iodine value of the lauric acid type of oil and fat is 4.5 - 12. Exemplarily, the lauric acid type of oil and fat is palm kernel oil fractionated stearin with an iodine value of 6.5 or coconut oil with an iodine value of 10.2.

[0103] <The third aspect>

[0104] In the third aspect of the present invention, there is provided a food, which contains the oil and fat containing diglyceride described in the first aspect and / or the oil and fat composition described in the second aspect.

[0105] In some embodiments of the present invention, the food may be selected from: candies, chocolate products, coatings, fillings, spreads. The chocolate products may be selected from dark chocolate, milk chocolate, white chocolate, and / or the chocolate products are selected from mixed chocolate products, coated chocolate products, sugar-coated chocolate products, block chocolate products, preferably block chocolate products.

[0106] In some embodiments of the present invention, the food contains cocoa butter, and the cocoa butter is selected from: natural cocoa butter, cocoa butter equivalent, non-lauric acid type of cocoa butter substitute and lauric acid type of cocoa butter substitute, or a combination thereof. In some preferred embodiments of the present invention, the food contains lauric acid type of cocoa butter substitute.

[0107] According to the present invention, the food may further contain other common food ingredients, such as carbohydrates, proteins, flavoring agents, etc.

[0108] In some more specific embodiments of the present invention, the food is a chocolate product, and based on the total weight of the chocolate product, it contains 30% to 50% by weight of the oil and fat composition described in the second aspect of the present invention.

[0109] Further, the chocolate product further comprises 30% to 50% by weight of granulated sugar; 5% to 15% by weight of cocoa powder; 5% to 15% by weight of milk powder; and 0.1% to 2% by weight of lecithin.

[0110] More specifically, the milk powder is skim milk powder and / or whole milk powder; the cocoa powder is alkalized cocoa powder and / or non-alkalized cocoa powder.

[0111] The present invention will be further illustrated by the following examples, which shall not be construed as limiting the present invention. The specific materials used in the embodiments of the present invention and their sources are provided below. However, it should be understood that these are merely exemplary and are not intended to limit the present invention. Materials having the same or similar types, models, qualities, properties or functions as the following reagents and instruments can be used to implement the present invention. Unless otherwise specified, the experimental methods used in the following examples are all conventional methods. Unless otherwise specified, the materials, reagents, etc. used in the following examples can all be obtained through commercial channels.

[0112] Example: Oil and Oil Preparation

[0113] I. Ingredients

[0114] Granulated sugar (COFCO Sugar Co., Ltd.), soy lecithin (Yihai Kerry Food Marketing Co., Ltd.), whole milk powder and skim milk powder (Fonterra), cocoa powder (11% oil content, Cargill), palm kernel oil fractionated stearin PKST (iodine value 6.5), high oleic sunflower oil, coconut oil CNO (iodine value 10.2), palm oil stearin ST (iodine value 16), palm oil mid-fraction PMF (iodine value 35) (all from Kerry Special Oils (Shanghai) Co., Ltd.), commercially available molecular distilled monoglyceride (palmitic acid content 59%, stearic acid content 39%), commercially available oleic acid (oleic acid content 75%).

[0115] II. Equipment

[0116] Ball mill (model W-1-S, WIENER), refrigerator (air-cooled and direct-cooled refrigerator, Aucma), constant temperature oven (PENTAX).

[0117] III. Detection Method

[0118] The detection method for fatty acid FAC refers to: GB 5009.168.

[0119] The detection method for solid fat refers to: AOCS Cd16b-93.

[0120] The detection method for tempered solid fat refers to: IUPAC 2.150b, crystallization at 26°C for 40 h.

[0121] The melting point detection method refers to: AOCS Cc3-25.

[0122] The iodine value detection method refers to: AOCS Cd1-25.

[0123] The DAG content detection method refers to: AOCS Official Method Cd 11d-96, liquid chromatography.

[0124] The TAG content is processed by the area normalization method, and the detection method refers to AOCS Ce5-86.

[0125] Crystal form detection method: Analyze the crystal form by XRD, and the instrument conditions are set as: Cu-Ka radiation source The 2θ angle scanning range is from 1.0° to 30.0°, the scanning rate is 1.5° / min, the emission slit is 1.0 mm, the anti-reflection slit is 1.0 mm, and the receiving slit is 0.1 mm (refer to reference document 6).

[0126] IV. Preparation Method of DAG-Containing Oil Compositions

[0127] 1. Mix monoglyceride and oleic acid in a flat-bottomed three-necked flask according to the mass ratios of 1:0.8, 1:1.4, and 1:1.6 respectively (heat to 100 °C, evacuate to below 50 bar, stir at 60 rpm).

[0128] 2. Then add 1% activated carbon (based on the mixture of monoglyceride and oleic acid), and then heat to 220 °C and start timing (evacuate to below 50 bar, stir at 60 rpm; note: the lower the vacuum degree, the better, and the faster the stirring speed, the faster the synthesis reaction).

[0129] 3. After reacting for 3 h, cool down to 100 °C to stop the reaction, and then filter to obtain reaction products 1, 2, and 3.

[0130] 4. Use high-temperature distillation to remove substances with boiling points lower than triglycerides such as free fatty acids in reaction products 1, 2, and 3 (temperature 180 - 240 °C, charge nitrogen, vacuum degree 20 - 50 mbar, distill for 4 - 6 h) to obtain DAG oils 1, 2, and 3 respectively.

[0131] 5. Perform molecular distillation on DAG oil 1 (180 °C, rotation speed 200 rpm, flow rate 1 - 2 ml / minute) to obtain a light phase and a heavy phase. Take the heavy phase as DAG oil 4, and perform molecular distillation on DAG oil 4 again (210 °C, rotation speed 200 rpm, flow rate 1 - 2 ml / minute), and take the obtained light phase as DAG oil 5.

[0132] 6. Mix 50% DAG-containing oil 5 and 50% high-oleic sunflower oil evenly to obtain DAG-containing oil 6.

[0133] For DAG-containing oils 1 to 6, please refer to Table 1 below.

[0134] Table 1:

[0135]

[0136] Among them, P represents palmitic acid, S represents stearic acid, O represents oleic acid, and L represents linoleic acid. PPP represents a triglyceride containing 3 palmitic acids, PPS represents a triglyceride containing 1 stearic acid and 2 palmitic acids, and the fatty acids can be at any position on the glycerol backbone. PSS represents a triglyceride containing 2 stearic acids and 1 palmitic acid, and the fatty acids are at any position on the glycerol backbone. SSS represents a triglyceride containing 3 stearic acids. SOO represents a triglyceride containing 1 stearic acid and 2 oleic acids, and the fatty acids can be at any position on the glycerol backbone. POO represents a triglyceride containing 1 palmitic acid and 2 oleic acids, and the fatty acids can be at any position on the glycerol backbone. OOO represents a triglyceride containing 3 oleic acids. POP represents a triglyceride containing 2 palmitic acids and 1 oleic acid, and the fatty acids can be at any position on the glycerol backbone. POS represents a triglyceride containing palmitic acid, oleic acid, and stearic acid, and the fatty acids can be at any position on the glycerol backbone. PLS represents a triglyceride containing palmitic acid, linoleic acid, and stearic acid, and the fatty acids can be at any position on the glycerol backbone. SOS represents a triglyceride containing 2 stearic acids and 1 oleic acid, and the fatty acids can be at any position on the glycerol backbone.

[0137] Application example: Chocolate application

[0138] Application Example 1: Chocolate Bars (Using PKST + DAG-Containing Oil, Refrigerator Cooling)

[0139] Respectively, use 80% palm kernel oil fractionated stearin (PKST, iodine value 6.5), 20% DAG-containing oil 2, a mixture of 20% DAG-containing oil 3 and 80% PKST, PKST, and a mixture of 80% PKST and 20% DAG-containing oil 5 as block-forming oil compositions 1, 2, 3, and 4 respectively. Further, use 90% PKST and 10% DAG-containing oil 5, 80% PKST and 20% DAG-containing oil 6, 60% PKST and 40% DAG-containing oil 5, and 30% PKST and 70% DAG-containing oil 5 as block-forming oil compositions 5, 6, 7, and 8 respectively. Please refer to Table 2 below for details:

[0140] Table 2:

[0141] PKST DAG Block Oil Composition 1 80% PKST 20% DAG-Containing Oil 2 Block Oil Composition 2 80% PKST 20% DAG-Containing Oil 3 Block Oil Composition 3 100% PKST \ Block Oil Composition 4 80% PKST 20% DAG-Containing Oil 5 Block Oil Composition 5 90% PKST 10% DAG-Containing Oil 5 Block Oil Composition 6 80% PKST 20% DAG-Containing Oil 6 Block Oil Composition 7 60% PKST 40% DAG-Containing Oil 5 Block Oil Composition 8 30% PKST 70% DAG-Containing Oil 5

[0142] Furthermore, the formed block grease compositions 1 to 8 are shown in Table 3 below.

[0143] Table 3:

[0144]

[0145] Prepare chocolate block slurries according to the formula in Table 4 below.

[0146] Table 4:

[0147] Raw Materials Percentage (%) Block Oil Composition 38 White Granulated Sugar 37 Alkalized Cocoa Powder 12 Skim Milk Powder 12.5 Lecithin 0.5

[0148] Put all the materials into a ball mill at 60 °C according to the formula in Table 4 respectively. Set the ball mill speed at gear 6.5 and mix for 30 min, then mix at gear 3 for 5 min and then discharge the chocolate slurry for standby. Obtain block slurries 1, 2, 3, 4, 5, 6, 7, and 8 respectively. Heat each block slurry to 45 °C, inject it into a preheated mold (mold temperature 40 °C) under stirring, then quickly scrape off the excess material. After vibration, place it in a refrigerator at 18 ± 2 °C for 45 min and then take it out. Tilt the template and tap the template until all the chocolate blocks fall off. Obtain chocolate blocks 1-1, 2-1, 3-1, 4-1, as well as chocolate blocks 5-1, 6-1, 7-1, and 8-1 respectively.

[0149] Observe the surface glossiness of each chocolate block (0 - 5 represents frosting or soiling on the chocolate surface; 6 - 10 represents acceptable gloss on the chocolate surface; and generally, a score below 5 for the product glossiness is unacceptable, while a score above 6 is generally considered to reach the salable degree of the product, and the higher the value, the better the glossiness) and the flatness of the side not in contact with the mold (0 - 5 represents unevenness on the chocolate surface, 6 - 10 represents a small number of wrinkles on the chocolate surface; and generally, a score below 5 for the product flatness is unacceptable, while a score above 6 is generally considered to reach the salable degree of the product, and the higher the value, the better the flatness). The results are shown in Table 5 below.

[0150] Table 5:

[0151]

[0152] As can be seen from the results of chocolate bars 1-1 to 4-1, when the cooling temperature is 18±2°C, adding a certain amount of DAG-containing oil to the block oil composition in the chocolate bars can improve the gloss and surface flatness of lauric acid oil-containing chocolate. When the block oil composition does not add DAG-containing oil (chocolate bar 3-1, which does not add DAG-containing oil), and the DAG content in the DAG-containing oil added to the block oil composition is low and the content of low-melting triglycerides is high (see Tables 1 and 2, chocolate bar 2-1, 80% PKST + 20% DAG-containing oil 3, the DAG content in DAG-containing oil 3 is 8.9%; and the sum of low-melting triglycerides in DAG-containing oil 3 is 44.4%), the gloss and surface flatness of lauric acid oil-containing chocolate are poor.

[0153] Considering the DAG content in the block oil composition, as shown in Table 3, the DAG contents in block oil compositions 3 and 2 used in chocolate bars 3-1 and 2-1 are 1.2% and 3.0% respectively. While the DAG contents in block oil compositions 1 and 4 used in chocolate bars 1-1 and 4-1 are 6.1% and 17.7% respectively. It can be seen that in the present invention, taking the total weight of the block oil composition, the DAG content also needs to reach a certain amount. Generally, it is considered that a DAG content higher than about 6.0% can obtain good flatness and gloss.

[0154] As can be seen from the test results of chocolate bars 5-1, 7-1, and 8-1, in the block oil composition of the chocolate bars, the content of DAG-containing oil needs to be controlled within a certain range. Excessive DAG content will have negative effects. For example, in chocolate bar 8-1, its block oil composition 8 has 70% DAG-containing oil 5 (Table 2). However, as shown in the results of Table 5, its flatness and gloss are both only 5. While chocolate bars 5-1 (block oil composition 5 has 10% DAG-containing oil 5) and 7-1 (block oil composition 7 has 40% DAG-containing oil 5) with lower amounts of the same DAG-containing oil in the block oil composition show better flatness and gloss.

[0155] At the same time, considering the DAG content in the block oil composition, in block oil composition 8, the DAG content is 57.1%, which is higher than the 9.9% DAG content in block oil composition 5 used in chocolate bar 5-1 and the 33.5% DAG content in block oil composition 7 used in chocolate bar 7-1. Therefore, in the present invention, it is considered that taking the total weight of the block oil composition, the DAG content needs to be controlled within a certain range, for example, lower than about 40%, to obtain good flatness and gloss.

[0156] In the block fat composition 5 of the chocolate bar 5-1, 10% of the DAG-containing fat 5 is used. In the block fat composition 6 of the chocolate bar 6-1, 20% of the DAG-containing fat 6 is used. According to the above-mentioned "preparation method of DAG-containing fat composition", 50% of the DAG-containing fat 5 is mixed evenly with 50% of the high-oleic acid sunflower oil to obtain the DAG-containing fat 6. Therefore, in the chocolate bar 5-1 and the chocolate bar 6-1, the contents and components of DAG in the 10% DAG-containing fat 5 and the 20% DAG-containing fat 6 used in their respective block fat compositions are the same (as also confirmed in Table 3, the DAG contents in the block fat composition 5 and the block fat composition 6 are both 9.9%). From the test results of the chocolate bar 5-1 and the chocolate bar 6-1 in Table 5, it can be seen that although, as mentioned above, the contents and components of DAG in the DAG-containing fats added in their respective block fat compositions are the same, the differences in the types and contents of TAGs will also affect the gloss and flatness of the chocolate bars. For example, too high a content of low-melting triglycerides (POO + SOO + OOO), too low a content of high-melting triglycerides (PPP + PPS + PSS + SSS), and too low a content of fatty acids (palmitic acid + stearic acid), and too high a content of fatty acids (oleic acid + linoleic acid) will have a negative impact on the properties such as the gloss of the product. Especially too high a content of low-melting triglycerides. For example, the content of low-melting triglycerides in the DAG-containing fat 5 used in the block fat composition 5 of the chocolate bar 5-1 is 3.5%, while the corresponding low-melting triglycerides in the chocolate bar 6-1 are 46%, resulting in lower gloss and flatness of the chocolate bar 6-1.

[0157] At the same time, regarding the content of high-melting triglycerides in the DAG-containing fat 5 being 2.7%, which is higher than the content of high-melting triglycerides in the DAG-containing fat 6 being 1.3%, as well as factors such as too low a content of palmitic acid + stearic acid and too high a content of oleic acid + linoleic acid, to a certain extent, also affect factors such as the gloss and flatness of its products.

[0158] Furthermore, in this application example, the solidification rates and heat resistance properties of the block slurries 3 to 5 were detected.

[0159] Solidification rate

[0160] Heat the block slurries 3, 4, and 5 to 45°C, inject them into a preheated mold (mold temperature 35 - 40°C) under stirring, then quickly scrape off the excess material. After vibration, place them in a refrigerator at 10 ± 2°C to cool. Take them out every 5 minutes and observe whether there is a water mark on the side of the mold in contact with the chocolate. Record the time when the water mark completely disappears as the solidification time.

[0161] Detect the crystallization rates of block fat composition 3, block fat composition 4, and block fat composition 5 at 10°C. The detection method is as follows: Use a small pulsed nuclear magnetic resonance spectrometer to perform SFC measurement. Put an appropriate amount of fat sample into a special glass tube for nuclear magnetic resonance spectrometer, keep it at 60°C for 30 min, then transfer it to a 10°C constant temperature water bath, and take out samples to measure SFC values at 4 min, 6 min, 8 min, and 10 min respectively. The higher the SFC value of the fat at the same time, the faster the crystallization rate of the fat. The results are shown in Table 6 below.

[0162] Table 6:

[0163] SFC, % Block Oil Composition 3 Block Oil Composition 4 Block Oil Composition 5 10℃ 94.0 81.4 83.7 20℃ 82.2 68.0 71.7 25℃ 73.7 48.0 59.5 30℃ 45.4 17.2 27.5 SFC at 10°C, % 4 min 77.7 62.6 70.1 6 min 86.2 71.9 75.8 8 min 87.9 76.1 79.1 10 min 88.4 77.8 80.9 Solidification Time 35 30 25

[0164] When adding DAG fat 5 to lauric acid fat PKST, eutectic phenomenon will occur, resulting in a decrease in the solid fat content and crystallization rate of the mixed fat at 10 - 30°C. And the higher the DAG addition amount, the higher the degree of decrease in the solid fat content and crystallization rate of the mixed sample. In the edible oil and chocolate industries, it is considered that the higher the solid fat content of the fat at a certain temperature within the same time, the faster the crystallization rate of the fat, and the shorter the solidification time of the chocolate containing the fat at this temperature. However, surprisingly, it was found in the experiment that although the crystallization rates of block fat composition 4 and block fat composition 5 decreased at 10°C, their chocolate slurries had a shorter solidification time at 10°C.

[0165] Heat resistance

[0166] Heat block slurries 3, block slurries 4, and block slurries 5 to 45°C, inject them into preheated molds (mold temperature 35 - 40°C) under stirring, then quickly scrape off the excess material, vibrate, and place them in a 10 ± 2°C refrigerator to cool until the water mark on the side of the mold in contact with the chocolate disappears, and then demold. Seal the chocolate blocks with plastic bags and place them in a 30°C constant temperature oven for 1 week. Open the package and observe whether there is any phenomenon of sticking to the bag.

[0167] Generally, the higher the solid fat content of the fat at 30°C, the better the heat resistance of the chocolate containing the fat. It was found that the phenomena of sticking to the bag of block fat composition 3, block fat composition 4, and block fat composition 5 were the same or similar, with almost no sticking to the bag. Although the solid fat content of block fat composition 4 and block fat composition 5 decreased significantly at 30°C, they still had good heat resistance.

[0168] Application Example 2: Chocolate Bars (Using PKST + DAG-Containing Oil, Pantry Cooling)

[0169] Put the block - discharging slurries 1, 2, 3, 4, 5, 6, and 7 in an oven at 65 °C for 2 h until completely melted, then cool down to 45 °C. Inject them into a pre - heated mold (mold temperature 40 °C) under stirring, and then quickly scrape off the excess material. After vibration, place it in a storage room at 22 ± 2 °C for 60 min to cool, and then take it out. Tilt the template and tap the template until all the chocolate blocks fall off. Obtain chocolate blocks 1 - 2, 2 - 2, 3 - 2, 4 - 2, 5 - 2, 6 - 2, and 7 - 2 respectively, and detect their glossiness and flatness. The results are shown in Table 7 below.

[0170] Table 7:

[0171]

[0172] As can be seen from the above results, the cooling effect of chocolate in the storage room is relatively consistent with that in the refrigerator. By controlling the content of a certain amount of DAG and specific triglycerides, chocolate products with better effects can be obtained. As mentioned above, cited in References 4 and 7 and known in the art, chocolates based on lauric acid - type oils need to be formed at low temperatures (e.g., below 10 °C) to achieve better flatness and glossiness. However, the present invention surprisingly finds that when using the DAG - containing oil and the composition of DAG - containing oil + lauric acid oil of the present invention to prepare chocolate, it can be formed in a normal - temperature storage room. Although compared with Example 1 in a refrigerator at 18 ± 2 °C, the flatness and glossiness slightly decrease (for example, for block 7 - 1 in Example 1, both the flatness and glossiness are 10; for the corresponding block 7 - 2 in Example 2, both the flatness and glossiness are 9), overall, it can still have good flatness and glossiness, and is also better than the blocks without using the DAG - containing oil and the composition of DAG - containing oil + lauric acid oil of the present invention, whether in a normal - temperature storage room or in a refrigerator (for example, blocks 2 - 1, 3 - 1, 6 - 1 and blocks 2 - 2, 3 - 2, 6 - 2). And within a certain range, in the block oil composition of DAG - containing oil + lauric acid oil, the higher the DAG content, the better the forming effect at normal temperature. Combining with Table 3, the flatness and glossiness of the chocolate block 7 - 2 made from the block oil composition 7 containing 33.5% DAG are better than those of the chocolate block 4 - 2 made from the block oil composition 4 containing 17.7% DAG and the chocolate block 1 - 2 made from the block oil composition 1 containing 6.1% DAG.

[0173] As confirmed in the application examples, in the block fat composition of chocolate blocks, the content of DAG-containing fat needs to be controlled within a certain range, which also proves that too much DAG content will have negative effects, whether in the DAG-containing fat or in the block fat composition composed of DAG-containing fat. In chocolate block 8-1, even when cooled and formed in a refrigerator at 18 ± 2 °C in Application Example 1, qualified flatness and gloss cannot be obtained. As shown in Table 3, the DAG content in its block fat composition is 57.1%.

[0174] Application Example 3: Chocolate Bars (Using Other Block Oil Compositions without PKST + DAG-Containing Oil)

[0175] 50% coconut oil (CNO) and 50% DAG-containing fat 1, and 50% CNO and 50% palm stearin (ST, non-lauric acid fat) are used as block fat compositions 9 and 10 respectively. And, palm mid-fraction PMF (IV35, non-lauric acid fat), and 90% PMF and 10% DAG composition 5 are used as block fat compositions 11 and 12 respectively.

[0176] The specific block fat compositions 9-12 are shown in Table 8 below.

[0177] Table 8:

[0178] Block Oil Composition 9 50% CNO 50% DAG-Containing Oil 1 Block Oil Composition 10 50% CNO 50% ST Block Oil Composition 11 100% PMF \ Block Oil Composition 12 90% PMF 10% DAG-Containing Oil 5

[0179] The block fat compositions 9-12 composed of are shown in Table 9 below.

[0180] Table 9:

[0181]

[0182] Block fat compositions 9-12 are respectively used to prepare chocolate blocks according to the same formula as in Application Example 1.

[0183] For the production process of blocks containing block fat compositions 9-10: the block slurry is heated to 38 °C, injected into a preheated mold (mold temperature 35 °C) under stirring, then the excess material is quickly scraped off, after vibration, it is placed in a refrigerator at 18 ± 2 °C and a storage room at 22 ± 2 °C respectively for cooling, observe whether there is a water mark on the side of the mold in contact with the chocolate, and record the time when the water mark completely disappears as the solidification time. When the water mark completely disappears, tilt the template and tap the template until all the chocolate blocks fall off. Chocolate blocks 9-1 and 10-1 are obtained by cooling in a refrigerator at 18 ± 2 °C, and chocolate blocks 9-2 and 10-2 are obtained by cooling in a storage room at 22 ± 2 °C, and the gloss and flatness are respectively detected.

[0184] The production process of the chocolate bars containing the chocolate bar fat compositions 11 - 12 is as follows: Heat the chocolate bar slurry to 45°C, then cool it to 27°C on a marble tabletop, then heat it to 29°C, pour it into a room-temperature mold, and then quickly scrape off the excess material. After vibration, cool it in a refrigerator at 13 ± 2°C and a storage room at 22 ± 2°C respectively. Observe whether there is a water mark on the side of the mold in contact with the chocolate. When the water mark completely disappears, tilt the mold and tap the mold until all the chocolate bars fall off, obtaining chocolate bars 11 - 1, 11 - 2, 12 - 1, and 12 - 2 respectively. Among them, chocolate bars 11 - 1 and 12 - 1 are cooled in a refrigerator at 13 ± 2°C. Chocolate bars 11 - 2 and 12 - 2 are cooled in a storage room at 22 ± 2°C, and the glossiness, flatness, and solid fat content SFC of the chocolate bar fat compositions 11 and 12 are measured respectively. Among them, the SFC of the chocolate bar fat compositions 11 and 12 are shown in Table 10 below; the flatness, glossiness, and partial solidification time data of each chocolate bar in this application example are shown in Table 11.

[0185] Table 10:

[0186] Block Oil Composition 11 Block Oil Composition 12 SFC, %, (Tempered Fat) 10℃ 92.9 89.8 20℃ 85.4 79.9 25℃ 72 66.2 30℃ 40 34.5

[0187] Table 11:

[0188] Glossiness Flatness Solidification Time Chocolate Bar 9-1 8 8 20 min Chocolate Bar 10-1 8 8 20 min Chocolate Bar 9-2 8 6 25 min Chocolate Bar 10-2 7 5 35 min Chocolate Bar 11-1 9 9 / Chocolate Bar 12-1 9 9 / Chocolate Bar 11-2 8 8 / Chocolate Bar 12-2 7 5 /

[0189] Referring to Tables 8 - 11, chocolate bar 10 - 1 uses 50% CNO + 50% palm oil stearin ST as the chocolate bar fat composition. It is known that the use of ST, a non - lauric acid oil, can improve molding. Under the condition of cooling and molding in a refrigerator, the chocolate bar 9 - 1 containing DAG oil + CNO of the present application obtains the same glossiness, flatness, and solidification time as chocolate bar 10 - 1. Moreover, at room temperature of 22 ± 2°C, the glossiness and flatness of chocolate bar 10 - 2 decrease significantly, especially the flatness drops to an unacceptable level for the product, and the solidification time also increases significantly. However, the glossiness of chocolate bar 9 - 2 does not change, the flatness decreases slightly but is still within the acceptable range of the product, and at the same time, the solidification time only increases slightly.

[0190] Moreover, referring to Tables 3, 5, and 8-10, by comparing the chocolate pieces 9-1, 9-2 with the chocolate pieces 4-1 and 4-2, it can be found that although the DAG content in the chocolate piece fat compositions of the chocolate pieces 9-1 and 9-2 is slightly higher than that of the chocolate pieces 4-1 and 4-2 (but both are within the range of less than 40% required by the present invention), the flatness of the chocolate pieces 4-1 and 4-2 using PKST + DAG-containing fat as the fat composition is significantly better than that of the chocolate pieces 9-1 and 9-2 using coconut oil + DAG-containing fat as the fat composition, especially under normal temperature cooling conditions. It can be seen that using PKST, a fat with a higher lauric acid content than coconut oil, can achieve better gloss and flatness during molding.

[0191] Generally speaking, for non-lauric acid fat PMF, due to tempering operations, the gloss and flatness are relatively good during molding. However, referring to Tables 8-11, after adding DAG-containing fat to form the chocolate piece fat composition, at normal temperature, not only can the gloss and flatness of the chocolate pieces not be further improved, but on the contrary, the gloss and flatness of the chocolate pieces will be reduced. Specifically, when cooled at normal temperature, the deterioration of the sample with added DAG-containing fat in terms of gloss and flatness is more severe. The flatness of the chocolate piece 12-2 drops to 5, which is an unacceptable flatness for chocolate products. This shows that when the cooling condition is normal temperature (22±2°C), the DAG-containing fat in the present invention is particularly suitable for combining with lauric acid type fat to form the chocolate piece fat composition for the preparation of foods, especially chocolate, and is not suitable for being added to fats with a low lauric acid content (such as less than 40%) as a substitute for cocoa butter or cocoa butter equivalent.

[0192] The description presented in the above exemplary embodiments is only used to illustrate the technical solutions of the present invention, and is not intended to be exhaustive, nor to limit the present invention to the precise forms described. Obviously, many changes and variations are possible for those of ordinary skill in the art according to the above teachings. The exemplary embodiments are selected and described to explain the specific principles of the present invention and its practical applications, so that other technical personnel in the field can easily understand, implement, and utilize various exemplary embodiments of the present invention, as well as their various alternative forms and modified forms. The protection scope of the present invention is intended to be defined by the appended claims and their equivalent forms.

[0193] Industrial Applicability

[0194] The fat and fat composition containing diglyceride provided by the present invention can be applied to the preparation of foods containing substitute cocoa butter in production.

Claims

1. An oil or fat containing diglyceride, characterized in that, the oil or fat satisfies: (a) Based on the total weight of the oil or fat, the oil or fat contains 20% to 85% by weight of diglyceride; (b) The melting point of the oil or fat is 37.5°C to 60°C; (c) Based on the total weight of the oil or fat, the oil or fat contains 10% to 75% by weight of triglyceride, wherein, based on the total weight of the oil or fat, the content of low melting point triglyceride is below 29% by weight, the low melting point triglyceride includes: triglyceride containing 1 stearic acid and 2 oleic acids, and the fatty acids are at any position on the glycerol backbone; triglyceride containing 1 palmitic acid and 2 oleic acids, and the fatty acids are at any position on the glycerol backbone; and triglyceride containing 3 oleic acids; the oil or fat further satisfies: (d) Based on the total weight of the oil or fat, the content of high melting point triglyceride is 2% to 15% by weight; wherein, the high melting point triglyceride includes: triglyceride containing 3 palmitic acids; triglyceride containing 1 stearic acid and 2 palmitic acids, and the fatty acids are at any position on the glycerol backbone; triglyceride containing 2 stearic acids and 1 palmitic acid, and the fatty acids are at any position on the glycerol backbone; and triglyceride containing 3 stearic acids.

2. The oil or fat containing diglyceride according to claim 1, characterized in that, the oil or fat further satisfies: (e) Based on the total weight of the fatty acids in the oil or fat, the sum of the contents of oleic acid and linoleic acid is 40.2% to 55% by weight; and / or, (f) Based on the total weight of the fatty acids in the oil or fat, the sum of the contents of palmitic acid and stearic acid is 40% to 60% by weight.

3. An oil or fat composition, characterized in that, the oil or fat composition comprises: Oil A: the oil or fat containing diglyceride according to claim 1 or 2; Oil B: lauric acid type oil or fat; wherein, by weight ratio, the weight ratio of Oil A to Oil B is less than 7:3, by weight ratio, the weight ratio of Oil A to Oil B is 1:9 or more.

4. The oil or fat composition according to claim 3, characterized in that, Based on the total weight of the oil or fat composition, the oil or fat composition contains 10% to 35% by weight of diglyceride.

5. The oil or fat composition according to claim 3 or 4, characterized in that, the lauric acid type oil or fat is selected from at least one of coconut oil, hydrogenated coconut oil, palm kernel oil, hydrogenated palm kernel oil, palm kernel oil fractionated liquid oil, palm kernel oil fractionated stearin, hydrogenated palm kernel oil fractionated liquid oil or hydrogenated palm kernel oil fractionated stearin.

6. The oil or fat composition according to claim 5, characterized in that, the lauric acid type oil or fat is a lauric acid type oil or fat in which lauric acid accounts for more than 40% in the fatty acid composition.

7. The oil or fat composition according to claim 5, characterized in that, the lauric acid type oil or fat is a lauric acid type oil or fat in which lauric acid accounts for more than 46% in the fatty acid composition.

8. A food, characterized in that, The food contains the oil containing diglyceride as described in claim 1 or 2 and / or the oil composition as described in any one of claims 3 to 7.

9. The food according to claim 8, wherein, the food is selected from: confectionery, chocolate products, coatings, fillings, spreads.

10. The food according to claim 9, wherein, the chocolate products include mixed chocolate products, coated chocolate products, sugar-coated chocolate products or bar-shaped chocolate products.

11. The food according to claim 9 or 10, wherein, in the chocolate products, based on the total weight of the chocolate products, 30% to 50% by weight of the oil composition is comprised.

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