Fat composition for chocolate

Abstract

The invention provides an oil and fat composition for chocolate. The oil and fat composition has the following characteristics: (1) the content of SSS is 1t; 5.00 wt%, based on the total weight of the grease composition; (2) the content of C17: 0OSt is 15.00-40.00 wt% based on the total weight of the composition; (3) in the fatty acid composition, the content of SFA is 62.00-66.00 wt%; and (4) the mass ratio of C17: 0 to SFA is 0.15 to 0.55. The chocolate product prepared by adopting the grease composition disclosed by the invention has improved melt-in-mouth property, glossiness, heat resistance and / or blooming resistance. The invention also relates to a chocolate sauce, a chocolate product and a food containing the grease composition.

Description

Technical Field

[0001] The present invention belongs to the development of chocolate fats and specifically relates to a fat composition for chocolate. Background Art

[0002] Odd-chain fatty acid (OCFA) refers to a fatty acid containing an odd number of carbon atoms. Since the general synthesis pathway of natural fatty acids is to repeatedly add two-carbon atom units to the end of acetyl coenzyme A with the participation of carboxylase to extend the carbon chain. This mechanism also determines that the vast majority of fatty acids constituting natural fats contain an even number of carbon atoms. Although the stock is small, OCFA is widely distributed in organisms. Detectable amounts of OCFA exist in tissues such as the plasma, red blood cells, liver, and fat of higher animals, mostly saturated fatty acids, mainly including pentadecanoic acid (C15:0) and heptadecanoic acid (C17:0).

[0003] Diet is the main source of OCFA in the human body. There is also a relatively rich stock of OCFA in the fat and milk of ruminants, accounting for about 2% of the total fatty acid content. The increase in dairy consumption can significantly increase the concentration of OCFA in human plasma. Therefore, the content of OCFA in serum can also be used as a detection index for the intake of dairy products and ruminant products. Since the metabolism related to cholesterol is directly related to many diseases, the excessive intake of saturated fatty acids has been proven harmful to health in many studies. However, relevant studies have suggested that C15:0 and C17:0 show a positive correlation with health, including the preventive effect on coronary heart disease and type II diabetes. In addition, compared with normal people, the plasma OCFA level of obese patients is lower, which may be related to the common inflammatory response and insulin resistance in obese patients. There are also clinical studies showing that treating patients with long-chain fatty acid oxidation disorders (LC-FAOD) with a special diet (about 20% of the energy comes from triheptanoin) for 4 months significantly improved the problem of insufficient cardiac pumping during exercise in patients, improved cardiopulmonary capacity, and reduced heart rate, and better alleviated the disorder of cardiac lipid oxidation metabolism. In addition, mitochondrial dysfunction, including an increase in the production of reactive oxygen species, is a key factor in the occurrence of aging and many chronic diseases, and fatty acids are reported to be able to affect mitochondrial function. Supplementing C15:0 to cultured liver cells can significantly reduce the production of reactive oxygen species within a certain concentration range, which suggests that OCFA may have a positive significance in delaying aging or other metabolic diseases caused by mitochondrial dysfunction.

[0004] Cocoa butter (CB) is a plant fat with special composition and physical properties. Together with ingredients such as cocoa powder and milk powder, it imparts special flavors and eating characteristics to chocolate. The melting property and flavor release property of chocolate mainly depend on the unique properties of cocoa butter. However, in general, chocolate only uses the cocoa butter contained in cocoa beans as the fat component. Since the heat-resistant temperature of cocoa butter is about 31 °C, it will melt in a hot environment, thus damaging the quality of chocolate. Therefore, in hot regions such as near the equator, heat-resistant chocolate is required. The industry has conducted extensive research in this area.

[0005] US4839192 describes a stearic fat composition for chocolate. The main component of this composition is SUS-type glyceride, with the SUS content being 50%, more preferably 65%. This composition improves the high-temperature heat resistance and anti-blooming properties.

[0006] JP2010148385 describes a non-tempered hard fat composition with low lauric acid and low trans acid, C12 < 0.5%, trans < 1.0%, SSU + SUS 70 - 100%, SSU / SUS ≥ 1, belonging to the application of cocoa butter substitute in chocolate.

[0007] JP2014183760A describes a chocolate additive, an extract of mango kernel oil with a high StOSt content, which can improve the chocolate fat composition to obtain a chocolate that can melt quickly and has heat resistance.

[0008] CN201480070705 describes a method for manufacturing water-containing heat-resistant chocolate. Although it emphasizes solving the problem that adding water to the chocolate paste will cause a sharp increase in the viscosity of the chocolate paste, due to the presence of water, it still faces the risk of easy blooming.

[0009] Sato et al. reported that using BOBβ2 crystal seeds in the chocolate tempering process can greatly improve the demolding property and anti-frosting property of chocolate and can simplify the chocolate tempering process.

[0010] However, there is still a need in this field for a chocolate fat composition that can significantly improve the heat resistance, anti-blooming property, glossiness and taste of chocolate products. Summary of the Invention

[0011] The object of the present invention is to provide a fat composition for chocolate.

[0012] In the first aspect of the present invention, there is provided an oil and fat composition having the following characteristics:

[0013] (1) The content of SSS < 5.00 wt%, based on the total weight of the oil and fat composition;

[0014] (2) The content of C17:0OSt is 15.00 - 40.00 wt% based on its total weight;

[0015] (3) In the fatty acid composition, the content of SFA is 62.00 - 66.00 wt%; and

[0016] (4) The mass ratio of C17:0 to SFA is 0.15 - 0.55.

[0017] In a second aspect of the present invention, there is provided a chocolate sauce, a chocolate product containing the chocolate sauce, or a food, wherein the chocolate sauce or the food contains the oil composition described in the first aspect.

[0018] In one or more embodiments, based on the total weight of the chocolate sauce, the content of the oil composition is 30 - 50%.

[0019] In one or more embodiments, the chocolate sauce further contains sugar, cocoa powder, skimmed milk powder, and an antioxidant.

[0020] In one or more embodiments, based on the total weight of the chocolate sauce, the chocolate sauce contains: (1) sugar, 35 - 50%; (2) cocoa powder, 5 - 15%; (3) skimmed milk powder, 10 - 20%; (4) the oil composition, 30 - 50%; and (5) an antioxidant, 0.1 - 0.7%.

[0021] In one or more embodiments, the chocolate product includes a chocolate coating and chocolate blocks.

[0022] In a third aspect of the present invention, there is provided the use of the oil containing odd - numbered fatty acids or the oil composition described in the first aspect of the present invention in the preparation of a chocolate sauce or a chocolate product containing the chocolate sauce having improved mouth - melting property, glossiness, heat resistance, and / or anti - blooming property.

[0023] In a fourth aspect of the present invention, there is provided a method for improving the mouth - melting property, glossiness, heat resistance, and / or anti - blooming property of a chocolate product, the method comprising the step of using the oil composition described in the first aspect as the oil component of the chocolate product to prepare the chocolate product. Detailed Description

[0024] To enable those skilled in the art to understand the features and effects of the present invention, the following provides a general description and definition of the terms and expressions mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used herein have the ordinary meaning understood by those skilled in the art for the present invention. In case of conflict, the definition in this specification shall prevail.

[0025] The theories or mechanisms described and disclosed herein, whether right or wrong, shall not in any way limit the scope of the present invention, that is, the present invention can be implemented without being limited by any specific theory or mechanism.

[0026] In this document, terms such as "comprising", "including", "containing" and similar terms cover the meanings of "consisting essentially of" and "consisting of". For example, when it is disclosed herein that "A comprises B and C", "A consists essentially of B and C" and "A consists of B and C" should be considered to have been disclosed herein.

[0027] In this document, all features defined in the form of numerical ranges or percentage ranges, such as numerical values, quantities, contents and concentrations, are only for the sake of brevity and convenience. Accordingly, the description of a numerical range or percentage range should be regarded as having covered and specifically disclosed all possible sub-ranges and individual numerical values (including integers and fractions) within the range.

[0028] In this document, unless otherwise specified, percentages refer to mass percentages and ratios refer to mass ratios.

[0029] In this document, the sum of the percentage contents of the components of the composition is 100%.

[0030] In this document, when describing the embodiments or examples, it should be understood that it is not used to limit the present invention to these embodiments or examples. On the contrary, all alternatives, modifications and equivalents of the methods and materials described in the present invention can be covered within the scope defined by the claims.

[0031] In this document, for the sake of brevity of description, all possible combinations of all technical features in each embodiment or example are not described. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each embodiment or example can be combined arbitrarily, and all possible combinations should be considered to be within the scope described in this specification.

[0032] In this text, S represents saturated fatty acids with 12 or more carbon atoms; U represents unsaturated fatty acids with 16 or more carbon atoms; P represents palmitic acid; St represents stearic acid; O represents oleic acid; C17:0 represents margaric acid; TAG represents triglyceride; DAG represents diglyceride; SSS represents triglyceride combined with 3 molecules of S; S2U represents triglyceride combined with 2 molecules of S and 1 molecule of U; SU2 represents triglyceride combined with 2 molecules of U and 1 molecule of S; UUU represents triglyceride combined with 3 molecules of U; SFA represents saturated straight-chain fatty acids with 10 or more carbon atoms; a numerical value 44 following C represents a kind of (class of) triglyceride, the total number of carbon atoms in the fatty acid chains it contains is this value. For example, C44 represents a triglyceride whose fatty acid carbon chains contain a total of 44 carbon atoms, C49 represents a triglyceride whose fatty acid carbon chains contain a total of 49 carbon atoms, and so on; TAG(C49 + C51 + C53 + C55) is the sum of the contents of triglycerides with carbon numbers 49, 51, 53, and 55, and others are similar.

[0033] The inventors found that by increasing the content of odd-carbon-chain fatty acids in the raw material oil and fat, an oil and fat composition with a special composition was obtained, and the chocolate prepared therefrom had heat resistance, anti-greasing at low temperature, and good taste. Thus, the present invention was completed.

[0034] The oil and fat composition of the present invention has the following characteristics: (1) the content of SSS is < 5.00 wt%, based on the total weight of the oil and fat composition; (2) based on its total weight, the content of C17:0OSt is 15.00 - 40.00 wt%; (3) in the fatty acid composition, the content of SFA is 62.00 - 66.00 wt%; (4) the mass ratio of C17:0 to SFA is 0.15 - 0.55.

[0035] Preferably, in the oil and fat composition of the present invention, the content of SSS is ≤ 4.70 wt%, more preferably ≤ 4.00 wt%, more preferably ≤ 3.00 wt%, more preferably ≤ 2.50 wt%. In some embodiments, the content of SSS is 2.00 - 4.80 wt%, or 2.00 - 3.00 wt% or 4.30 - 4.80 wt%.

[0036] Preferably, in the fatty acid composition of the oil and fat composition of the present invention, the content of C17:0Ost is 17.00 - 38.00 wt%, 18.00 - 37.00 wt% or 20.00 - 30.00 wt%. In some embodiments, the content of C17:0Ost is 30.00 - 37.00 wt%, 18.00 - 30.00 wt% or 24.00 - 29.00 wt%.

[0037] Preferably, in the fatty acid composition of the oil and fat composition of the present invention, the content of SFA is 63.00 - 65.00 wt%.

[0038] Preferably, in the fatty acid composition of the oil and fat composition of the present invention, the mass ratio of C17:0 to SFA is 0.20 - 0.50, 0.25 - 0.48, 0.30 - 0.40, 0.38 - 0.50, 0.20 - 0.30, etc.

[0039] In some embodiments, the oil and fat composition of the present invention further has one or more of the following characteristics:

[0040] (5) The content of TAG(C49 + C51 + C53 + C55) is 19.00 - 50.00 wt%, based on the total weight of the oil and fat composition;

[0041] (6) The ratio of TAG(C49 + C51 + C53 + C55) / TAG(C44 + C46 + C48 + C50 + C52 + C54 + C56) is 0.20 - 0.90; and

[0042] (7) The ratio of C53 / C52 is 0.40 - 1.50.

[0043] Preferably, in the oil and fat composition of the present invention, the content of TAG(C49 + C51 + C53 + C55) is 21.00 - 48.00 wt%, 23.00 - 47.00 wt% or 23.10 - 46.50 wt%, based on the total weight of the oil and fat composition. In some embodiments, the content of TAG(C49 + C51 + C53 + C55) is 36.00 - 47.00 wt% or 23.00 - 33.00 wt%.

[0044] Preferably, in the triglyceride composition of the oil and fat composition of the present invention, the ratio of TAG(C49 + C51 + C53 + C55) / TAG(C44 + C46 + C48 + C50 + C52 + C54 + C56) is 0.25 - 0.88, 0.30 - 0.88 or 0.40 - 0.60. In some embodiments, in the triglyceride composition of the oil and fat composition of the present invention, the ratio of TAG(C49 + C51 + C53 + C55) / TAG(C44 + C46 + C48 + C50 + C52 + C54 + C56) is 0.58 - 0.88 or 0.30 - 0.50.

[0045] Preferably, in the triglyceride composition of the oil and fat composition of the present invention, the ratio of C53 / C52 is 0.50 - 1.50, 0.57 - 1.48 or 0.70 - 1.20. In some embodiments, in the triglyceride composition of the oil and fat composition of the present invention, the ratio of C53 / C52 is 1.40 - 1.50 or 0.55 - 1.25.

[0046] In some embodiments, the fat and oil composition of the present invention further has one or more of the following characteristics: (8) the content of S2U is 83.00 - 89.00 wt%, based on the total weight of the fat and oil composition; (9) the content of SU2 is 3.00 - 10.00 wt%, based on the total weight of the fat and oil composition; (10) the content of UUU < 5.00 wt%, based on the total weight of the fat and oil composition; (11) the content of DAG < 5.00 wt%, based on the total weight of the fat and oil composition; (12) fatty acids with more than 14 carbon atoms account for more than 99 wt% of the total fatty acid content.

[0047] Preferably, in the fat and oil composition of the present invention, the content of S2U is 84.00 - 89.00 wt%, 85.00 - 89.00 wt% or 83.00 - 85.00 wt%.

[0048] Preferably, in the fat and oil composition of the present invention, the content of SU2 is 5.00 - 8.00 wt%.

[0049] Preferably, in the fat and oil composition of the invention, the content of UUU is 0.50 - 4.50 wt%, preferably 1.50 - 3.00 wt%, more preferably 1.80 - 2.65 wt%.

[0050] Preferably, in the fat and oil composition of the invention, the content of DAG is 0.50 - 4.50 wt%, preferably 1.00 - 4.50 wt%.

[0051] In some embodiments, the fat and oil composition of the present invention further has one or more of the following characteristics: (13) the ratio of St / P is 1.00 - 18.00, and (14) in the fatty acid composition, the content of TFA < 0.1 wt%.

[0052] Preferably, in the fatty acid composition of the fat and oil composition of the present invention, the ratio of St / P is 2.00 - 13.00, more preferably 2.50 - 12.80.

[0053] Preferably, the oil and fat composition of the present invention has the characteristics described in the above (1) to (7), and optionally has any one or more of the characteristics in the above (8) to (12). More preferably, the composition of the present invention further has the characteristics of the above item (13) and / or item (14). In some embodiments, the oil and fat composition of the present invention has the characteristics of the above items (1) to (12), and optionally has the characteristics of the above item (13) and / or item (14). Preferably, in the oil and fat composition, the content of DAG is 0.50 - 2.20 wt%, 1.00 - 2.00 wt%, 2.50 - 4.50 wt% or 3.00 - 4.30 wt%. Preferably, in the oil and fat composition, the content of SSS is 2.35 - 5.00 wt%, 2.36 - 4.80 wt% or 2.37 - 3.50 wt%. Preferably, in the oil and fat composition, the content of S2U is 86.23 - 89.00 wt%, 86.25 - 89.00 wt%, 86.27 - 88.00 wt%, 83.00 - 85.00 wt% or 83.30 - 84.00 wt%. Preferably, in the oil and fat composition, the content of SU2 is 3.00 - 7.13 wt%, 4.00 - 7.10 wt% or 5.00 - 7.07 wt%. Preferably, in the oil and fat composition, the content of UUU is 2.00 - 5.00 wt%, 2.02 - 4.50 wt% or 2.08 - 3.00 wt%. Preferably, in the oil and fat composition, the content of TAG(C49 + C51 + C53 + C55) is 30.00 - 49.00 wt%, 31.00 - 48.00 wt% or 32.10 - 47.00 wt%, based on the total weight of the oil and fat composition. Preferably, in the triglyceride composition of the oil and fat composition, the ratio of TAG(C49 + C51 + C53 + C55) / TAG(C44 + C46 + C48 + C50 + C52 + C54 + C56) is 0.45 - 0.90, 0.47 - 0.88 or 0.49 - 0.60. Preferably, in the triglyceride composition of the oil and fat composition, the ratio of C53 / C52 is 0.80 - 1.50, 0.83 - 1.48 or 0.85 - 1.20. Preferably, in the fatty acid composition of the oil and fat composition, the content of C17:0Ost is 23.00 - 40.00 wt%, 25.00 - 37.00 wt% or 27.00 - 30.00 wt%. Preferably, in the fatty acid composition of the oil and fat composition, the content of SFA is 63.50 - 66.00 wt%, 63.60 - 65.00 wt% or 63.80 - 64.50 wt%. Preferably, in the fatty acid composition of the oil and fat composition, the mass ratio of C17:0 to SFA is 0.33 - 0.55, 0.35 - 0.50 or 0.38 - 0.48.Preferably, in the fatty acid composition of the oil and fat composition, the ratio of St / P is 3.30 - 18.00, 3.50 - 15.00 or 4.50 - 13.00.

[0054] The oil and fat composition of the present invention can be prepared from oils and fats containing odd-carbon fatty acids. Herein, odd-carbon fatty acids may include C13 fatty acid, C15 fatty acid, C17 fatty acid, C19 fatty acid, C21 fatty acid, etc., preferably C15 fatty acid and C17 fatty acid, and more preferably contains C17 fatty acid.

[0055] The oil and fat containing odd-carbon fatty acids can be prepared by transesterifying a conventional vegetable oil with an odd-carbon fatty acid and then subjecting it to fractionation.

[0056] The conventional vegetable oils include but are not limited to common edible oils, such as one or more of soybean oil, cottonseed oil, rice bran oil, camellia seed oil, safflower seed oil, palm oil, corn oil, peanut oil, sesame oil, olive oil, almond oil, walnut oil, linseed oil, shea butter, borneo tallow, bassia fat and mango kernel oil, as well as their fractionated products and transesterification products, such as palm stearin, shea butter stearin, etc. In some embodiments, the present invention uses shea butter stearin to perform transesterification and fractionation with odd-carbon fatty acids to prepare the oil and fat containing odd-carbon fatty acids described herein. In some embodiments, the odd-carbon fatty acids at least include C17 fatty acid.

[0057] The transesterification reaction in the present invention can be carried out by using conventional methods in the art, including but not limited to chemical transesterification method or enzymatic transesterification method. For example, for the enzymatic transesterification method, immobilized lipase (e.g., DF enzyme) is usually used as a catalyst, and the dosage of the catalyst is usually 5 - 20% of the weight of the substrate. The reaction is carried out at room temperature or under heating conditions (e.g., 50 - 100 °C) to obtain the transesterification product. For the chemical transesterification method, a catalyst (such as sodium methoxide) can be added to the dehydrated reactants, and the reaction is carried out at 100 - 110 °C for 30 - 60 minutes under normal pressure or vacuum conditions (such as 0.1 bar), and then the reaction is terminated to complete the transesterification reaction; the dosage of the catalyst is usually 0.1 - 0.5% of the weight of the raw material oil and fat; a citric acid solution can be added to terminate the reaction, and its addition amount can be determined according to the actual reaction situation. Preferably, the present invention uses the enzymatic transesterification method to prepare the oil and fat containing odd-carbon fatty acids.

[0058] In this text, solvent fractionation method is adopted for fractionation. Generally, the oil and fat prepared by transesterification are mixed with a solvent (such as acetone), heated until clear, placed in a water bath at 50 - 60 °C for 5 - 30 minutes, then cooled to 10 - 20 °C, held at this temperature for 2 - 6 hours, and after filtering out the solid phase, the solvent and water are further removed to obtain the oil and fat containing odd-carbon fatty acids of the present invention. The amount of the solvent can be 3 - 10 times the volume of the oil and fat (oil and fat: solvent = weight g: volume ml). Optionally, the oil and fat can be refined by methods well-known in the art, such as decolorization and deodorization. The exemplary decolorization temperature is 100 - 120 °C, the decolorization time can be 0.1 - 1 hour, the pressure can be 5 - 30 mbar, and the decolorizing agent can be a conventional decolorizing agent in the art, such as clay, and its amount can be 0.5 - 5% of the oil weight. The exemplary deodorization temperature is 200 - 250 °C, the vacuum degree is 3 - 10 mbar, and the deodorization time is 1 - 3 hours.

[0059] In some embodiments, the oil and fat containing odd-carbon fatty acids of the present invention can be the oil and fat prepared by enzymatic transesterification of shea butter stearin and odd-carbon fatty acids such as heptadecanoic acid. The molar ratio of shea butter stearin to odd-carbon fatty acids such as heptadecanoic acid can be 1:(1 - 3). An enzyme such as DF enzyme can be added in an amount of 5 - 10% of the weight of shea butter stearin, and enzymatic transesterification is carried out at a temperature of 60 - 80 °C. After the reaction ends, the enzyme is removed, and after purification (such as by molecular distillation), the oil and fat to be fractionated of the present invention can be obtained. In molecular distillation, the distillation temperature can be 200 - 250 °C (such as 230 °C), the rotation speed can be 250 - 500 r / min (such as 300 r / min), and the vacuum degree can be 0.5×10 -3 -5×10 -3 mbar (such as 1×10 -3 mbar). Then the fractionation can be carried out by the solvent fractionation method described herein. After fractionation, the solvent and water are removed, and optionally decolorized and deodorized to obtain the oil and fat containing odd-carbon fatty acids of the present invention.

[0060] In some embodiments, the oil and fat containing odd-carbon fatty acids has the following characteristics: (1) the content of SSS < 3.50 wt%, based on the total weight of the oil and fat composition; (2) the content of C17:0OSt is 35.00 - 40.00 wt% based on its total weight; (3) in the fatty acid composition, the content of SFA is 63.00 - 66.00 wt%; (4) the mass ratio of C17:0 to SFA is 0.40 - 0.55. Preferably, the content of SSS is 2.00 - 3.00 wt%. Preferably, the content of C17:0Ost is 35.00 - 37.50 wt%. Preferably, the content of SFA is 64.00 - 65.00 wt%. Preferably, the mass ratio of C17:0 to SFA is 0.45 - 0.50.

[0061] In some embodiments, the oil or fat containing odd-carbon fatty acids further has one or more of the following characteristics: (5) the content of TAG (C49 + C51 + C53 + C55) is 43.00 - 50.00 wt%, based on the total weight of the oil or fat composition; (6) the ratio of TAG (C49 + C51 + C53 + C55) / TAG (C44 + C46 + C48 + C50 + C52 + C54 + C56) is 0.80 - 0.90; and (7) the ratio of C53 / C52 is 1.30 - 1.50. Preferably, the content of TAG (C49 + C51 + C53 + C55) is 45.00 - 48.00 wt%. Preferably, the ratio of TAG (C49 + C51 + C53 + C55) / TAG (C44 + C46 + C48 + C50 + C52 + C54 + C56) is 0.85 - 0.90. Preferably, the ratio of C53 / C52 is 1.40 - 1.45.

[0062] In some embodiments, the oil or fat containing odd-carbon fatty acids has the following characteristics: (8) the content of S2U is 86.00 - 89.00 wt%, based on the total weight of the oil or fat composition; (9) the content of SU2 is 4.00 - 8.00 wt%, based on the total weight of the oil or fat composition; (10) the content of UUU < 3.00 wt%, based on the total weight of the oil or fat composition; (11) the content of DAG < 3.00 wt%, based on the total weight of the oil or fat composition; (12) fatty acids with more than C14 account for more than 99 wt% of the total fatty acid content. Preferably, the content of S2U is 87.00 - 89.00 wt%. Preferably, the content of SU2 is 5.00 - 6.50 wt%. Preferably, the content of UUU is 1.80 - 2.65 wt%. Preferably, the content of DAG is 1.00 - 1.50 wt%.

[0063] In some embodiments, the oil or fat containing odd-carbon fatty acids further has the following characteristics: (13) the ratio of St / P is 10.00 - 15.00, and (14) in the fatty acid composition, the content of TFA < 0.1 wt%. Preferably, the ratio of St / P is 11.00 - 13.00.

[0064] In some embodiments, the fat and oil composition of the present invention is a compound of the above-mentioned fat and oil containing odd-carbon fatty acids and other conventional vegetable oils. The other conventional vegetable oils include, but are not limited to, one or more of cocoa butter, soybean oil, cottonseed oil, rice bran oil, camellia seed oil, safflower seed oil, palm oil, corn oil, peanut oil, sesame oil, olive oil, almond oil, walnut oil, linseed oil, shea butter, sal fat, bassia fat and mango kernel oil, as well as their fractionated extracts and transesterification products, such as shea butter stearin. Preferably, the other conventional vegetable oil is selected from one or two of cocoa butter and shea butter stearin.

[0065] In some embodiments of the fat and oil composition of the present invention, the content of the fat and oil containing odd-carbon fatty acids is 50-100 wt%, and the content of the other conventional vegetable oils is 0-50 wt%. Generally, an appropriate amount of the fat and oil containing odd-carbon fatty acids and other conventional vegetable oils can be selected according to the content of the corresponding fatty acids and triglycerides in each fat and oil, so that the above-mentioned characteristics of the mixed fat and oil composition fall within the scope of this application, and thus the fat and oil composition of the present invention can be prepared. Preferably, in the fat and oil composition of the present invention, the content of the fat and oil containing odd-carbon fatty acids is 70-100 wt%, and the content of the other conventional vegetable oils is 0-30 wt%.

[0066] The fat and oil composition of the present invention can be used as a cocoa butter substitute for preparing chocolate sauce and applied to chocolate products, such as being suitable for application to cocoa butter substitutes, cocoa butter-like chocolate bars and coatings.

[0067] Therefore, the present invention also provides a chocolate sauce containing the fat and oil composition described herein. Generally, based on the total weight of the chocolate sauce, the content of the fat and oil composition of the present invention is 30-50%. The chocolate sauce may also contain other ingredients commonly used for preparing chocolate sauce, including but not limited to sugar, cocoa powder, skim milk powder and antioxidants. In certain embodiments, based on the total weight of the chocolate sauce, the chocolate sauce contains:

[0068] (1) Sugar, 35-50%;

[0069] (2) Cocoa powder, 5-15%;

[0070] (3) Skim milk powder, 10-20%;

[0071] (4) The fat and oil composition of the present invention, 30-50%; and

[0072] (5) Antioxidant, 0.1-0.7%.

[0073] The chocolate sauce of the present invention can be used to prepare chocolate products, including chocolate coatings and chocolate bars. The preparation method is a conventional method in the art, such as the tempering method. The present invention therefore also includes a chocolate product, such as a chocolate coating and a chocolate bar, which contains the oil composition or chocolate slurry of the present invention.

[0074] The present invention also provides the use of the oil containing odd-carbon fatty acids or the oil composition of the present invention in the preparation of a chocolate sauce having improved mouth meltability, gloss, heat resistance and / or anti-blooming property, or a chocolate product containing such a chocolate sauce. The chocolate product is preferably a chocolate bar.

[0075] The present invention also provides a method for improving the mouth meltability, gloss, heat resistance and / or anti-blooming property of a chocolate product, which method comprises the step of using the oil composition described in any one of the embodiments herein as the oil component of the chocolate product to prepare the chocolate product. The chocolate product can be prepared by a conventional method. For example, the method generally includes mixing and grinding of raw materials, heating of the mixture to prepare a chocolate slurry, tempering and molding, etc. The exemplary preparation method of the chocolate product can be as described in the example part of the present application.

[0076] The present invention also provides a food raw material, which food raw material contains the oil composition described herein; or the food raw material is prepared from the oil composition described herein.

[0077] The present invention also provides a food, which food contains the oil composition described herein; or contains the food raw material described herein; or the food is prepared from the oil composition described in any one of the present invention or the food raw material described herein, and the food is preferably a chocolate product, such as a chocolate bar.

[0078] The present invention has the following beneficial effects:

[0079] The chocolate containing the oil composition of the present invention has the characteristics of heat resistance, low-temperature anti-blooming and good taste, and at the same time increases the content of odd fatty acids and improves the functionality of the oil composition.

[0080] The present invention will be further described below by way of specific examples. It should be understood that these examples are merely illustrative and not intended to limit the scope of the present invention. The methods and reagents used in the examples are conventional methods and reagents in the art unless otherwise specified.

[0081] Oil raw material A

[0082] Purchased from commercial cocoa butter, purchased from ADM Oil Company.

[0083] Oil raw material B

[0084] Shea ST (Shea stearin), purchased from Yihai Kerry (Shanghai) Chocolate Co., Ltd.

[0085] Preparation method of oil raw material C

[0086] Sample preparation: Take 1.8 kg of Shea ST and 1.1 kg of heptadecanoic acid (the molar ratio of the two is 1:2), heat and mix them evenly, and place them in a 5 L glass jacketed reactor as the substrate. Add DF enzyme (purchased from Amano Enzyme Co., Ltd.) accounting for 8% of the substrate weight, react at 70 °C and a rotation speed of 80 r / min for 2 h. After the reaction is completed, filter the liquid through a 200-mesh sieve at the bottom of the reactor to collect the liquid material, while the immobilized enzyme (DF enzyme) remains in the reactor for continuous use. Collect the crude reaction product and mix it for purification;

[0087] Molecular distillation purification of triglycerides: The above-mentioned crude reaction product is subjected to molecular distillation at a distillation temperature of 225 °C, a rotation speed of 285 r / min, and a vacuum degree of 1×10 -3 mbar to remove substances such as fatty acids, monoglycerides, and diglycerides, and obtain oil raw material C.

[0088] Preparation method of oil raw material D

[0089] Solvent fractionation: Weigh 200 g of the above-mentioned oil raw material C, place it in a 2 L conical flask, add 5 times the volume of acetone, heat until clear, place it in a water bath at 55 °C for 15 min, cool down to 15 °C, keep warm for 4 h, filter to remove the solid phase, and obtain the liquid phase;

[0090] Oil refining: The above liquid phase is first degassed. Use a rotary evaporator to remove acetone at a temperature of 55 °C, a rotation speed of 100 r / min, a vacuum degree of 10 mbar, and a time of 0.5 h. Secondly, dehydration is carried out. The dehydration temperature is 90 °C, the vacuum degree is 10 mbar, and the dehydration time is 1 h. Finally, decolorization and deodorization treatments are carried out according to the conventional method. The decolorization temperature is 105 °C, about 2% of clay based on the oil weight is added as a decolorizing adsorbent, the vacuum degree is 10 mbar, and after decolorization for 0.5 h, filter; deodorization, the temperature is 230 °C, the vacuum degree is 5 mbar, nitrogen is passed, and the deodorization time is 2 h. After refining, oil raw material D is obtained.

[0091] Preparation method of oil raw material E

[0092] Sample preparation: Take 4.09 g of high-oleic sunflower oil and 500 g of heptadecanoic acid (the molar ratio of the two is 1:4), heat and mix them evenly, and place them in a 2 L glass jacketed reactor. Add DF enzyme accounting for 8% of the substrate weight, react at 70 °C and a rotation speed of 80 r / min for 6 h. After the reaction is completed, filter the liquid through a 200-mesh sieve at the bottom of the reactor to collect the liquid material, while the immobilized enzyme remains in the reactor for continuous use. Collect the crude reaction product and mix it for purification;

[0093] Molecular distillation purification of triglycerides: The crude product of the above reaction is subjected to molecular distillation at a distillation temperature of 225 °C, a rotation speed of 285 r / min, and a vacuum degree of 1×10 -3 mbar to remove substances such as fatty acids, monoglycerides, and diglycerides, and thus obtain the purified oil composition;

[0094] Solvent fractionation: Weigh 100 g of the purified oil composition of the above raw materials and place it in a 1 L conical flask, add 5 times the volume of n-hexane, heat until clear, place it in a water bath at 50 °C for 15 min, cool down to -1 °C, keep warm for 5 h, filter to remove the solid phase, place the liquid phase in a water bath at -1 °C and continue to cool down to -5 °C, filter to obtain the solid phase after keeping warm for 10 h;

[0095] Oil refining: For the above solid phase part, first remove the solvent. Use a rotary evaporator to remove n-hexane under the conditions of a temperature of 55 °C, a rotation speed of 100 r / min, a vacuum degree of 10 mbar, and a time of 0.5 h. Secondly, perform dehydration. The dehydration temperature is 90 °C, the vacuum degree is 10 mbar, and the dehydration time is 1 h. Finally, perform decolorization and deodorization treatments according to conventional methods. The decolorization temperature is 105 °C, add about 2% of clay based on the oil weight as a decolorizing adsorbent, the vacuum degree is 10 mbar, filter after decolorization for 0.5 h; deodorization, the temperature is 230 °C, the vacuum degree is 5 mbar, pass nitrogen, and the deodorization time is 2 h. After refining, raw material E is obtained.

[0096] Examples 1 - 6

[0097] Melt raw materials A and D at 80 °C, and prepare and mix evenly according to the mass ratios of A:D of 0:100, 10:90, 20:80, 30:70, 40:60, and 50:50 to obtain the oil compositions of Examples 1 - 6.

[0098] Examples 7 - 8

[0099] Melt raw materials B and D at 80 °C, and prepare and mix evenly according to the mass ratios of B:D of 10:90 and 20:80 to obtain the oil compositions of Examples 7 and 8.

[0100] Comparative examples: 1 - 11

[0101] Comparative example 1: Raw material A;

[0102] Comparative example 2: Raw material C;

[0103] Comparative example 3: Melt raw materials A and raw material D at 80 °C, and prepare and mix evenly according to the mass ratio of A:D of 80:20 to obtain the oil composition of Comparative example 3;

[0104] Comparative examples 4 - 5: Melt raw materials A and raw material B at 80 °C, and prepare and mix evenly according to the mass ratios of A:B of 80:20 and 50:50 to obtain the oil compositions of Comparative examples 4 - 5;

[0105] Comparative Examples 6 - 7: The raw material B and raw material D were melted at 80°C, and the comparative example 6 - 7 grease compositions were obtained by blending and mixing them evenly according to the mass ratio of B:D of 70:30 and 50:50;

[0106] Comparative Example 8: The raw material E;

[0107] Comparative Example 9: The raw material A and raw material E were melted at 80°C, and the comparative example 9 grease composition was obtained by blending and mixing them evenly according to the mass ratio of A:E of 20:80;

[0108] Comparative Example 10: The raw material B and raw material E were melted at 80°C, and the comparative example 10 grease composition was obtained by blending and mixing them evenly according to the mass ratio of B:E of 20:80;

[0109] Comparative Example 11: The raw material D and raw material E were melted at 80°C, and the comparative example 11 grease composition was obtained by blending and mixing them evenly according to the mass ratio of D:E of 80:20.

[0110] Table 1: Analysis results of the grease compositions of Examples 1 - 8

[0111]

[0112]

[0113] Table 2: Analysis results of the grease compositions of Comparative Examples 1 - 11

[0114]

[0115]

[0116] Application Example

[0117] The grease compositions of Examples 1 - 8 and Comparative Examples 1 - 11 were respectively used to prepare chocolate bars containing different grease compositions by the conventional chocolate preparation method according to the following table formula.

[0118] Table 3: Components of the chocolate bars

[0119] Ingredients Content (wt%) Oil and fat composition 36 Sugar 38.5 Cocoa powder 10 Skimmed milk powder 15 Lecithin 0.5

[0120] The method for preparing chocolate is as follows:

[0121] (1) Mixing and grinding: First, sugar, cocoa powder, skim milk powder and half of the grease composition were mixed, put into a ball mill and ground for 20 min, then lecithin and the remaining grease composition were added and grinding and mixing were continued for 20 min, and then the material was discharged;

[0122] (2) Heating: Put the ground slurry into an oven at 60 °C to completely melt the crystals formed due to cooling, obtaining chocolate slurry.

[0123] (3) Tempering: Cool the chocolate slurry to 40 - 45 °C, then take 1 / 3 of the chocolate slurry and spread it quickly on a marble workbench with a palette knife; then use a spatula to pile up the chocolate slurry spread on the marble workbench to the center of the marble workbench to cool it evenly; repeat the operation and measure the temperature. When it is confirmed that the temperature drops to 26 - 27 °C, put the chocolate back into the slurry basin and stir it well with the remaining 2 / 3 of the non-cooled chocolate slurry until the slurry temperature returns to 29 - 30 °C, confirming that the tempering is successful.

[0124] (4) Molding: Pour the tempered chocolate slurry into molds and cool it under a cold wind at 7 - 10 °C for 15 min, then demold to obtain chocolate bars.

[0125] Test Examples of Chocolate Bars

[0126] Mouth Melting Test

[0127] After the prepared chocolate bars are placed at 20 °C for 24 h, evaluate the mouth melting property according to the following criteria: "-" indicates good mouth melting property without a waxy feeling; "*" indicates good mouth melting property with hardly any waxy feeling; "**" indicates poor mouth melting property with an obvious waxy feeling.

[0128] Glossiness Test

[0129] After the prepared chocolate bars are placed at 20 °C for 2 d, evaluate the glossiness of the chocolate bars after 40 weeks in a constant temperature environment at 20 °C. "-" indicates good; "*" indicates the gloss disappears; "**" indicates gray with a white frost.

[0130] Heat Resistance Test

[0131] After the prepared chocolate bars are placed at 20 °C for 2 d, wrap them with a transparent plastic bag and evacuate the air, then place them in a constant temperature oven at 30 °C and 35 °C for 48 h respectively, and observe the sticking situation of the bars to the bag. The bars are considered non-melted as "-", slightly melted as "*", largely melted as "**", and completely melted as "***". Among them, when the melting area of the bars ≤ 5% is considered non-melted, when the melting area of the bars ≤ 20% and > 5% is considered slightly melted, when the melting area of the bars ≤ 60% and > 20% is considered largely melted, and when the melting area of the bars > 60% is considered completely melted.

[0132] Anti-Blooming Test

[0133] After the prepared chocolate bars were placed at 20°C for 2 days, the bloom formation of the chocolate bars was monitored for 40 weeks at 20°C, and the number of weeks when bloom first appeared was recorded; the chocolate bars were alternately placed at 22°C and 32°C (each temperature for 1 day), and the bloom formation of the chocolate bars was monitored for 12 weeks, and the number of weeks when bloom first appeared was recorded.

[0134] Table 4: Test results of chocolate bars

[0135]

[0136]

[0137] It can be seen from the above results that the chocolate of the fat composition of the present invention has been greatly improved in terms of mouth-melting property, gloss, heat resistance and bloom resistance.

Claims

1. An oil and fat composition, which has the following characteristics: (1) The content of SSS < 5.00 wt%, based on the total weight of the oil and fat composition; (2) The content of C17:0OSt is 15.00 - 40.00 wt% based on its total weight; (3) In the fatty acid composition, the content of SFA is 62.00 - 66.00 wt%; and (4) The mass ratio of C17:0 to SFA is 0.15 - 0.

55.

2. The fat and oil composition according to claim 1, characterized in that, The oil and fat composition further has one or more of the following characteristics: (5) The content of TAG(C49 + C51 + C53 + C55) is 19.00 - 50.00 wt%, based on the total weight of the oil and fat composition; (6) The ratio of TAG(C49 + C51 + C53 + C55) / TAG(C44 + C46 + C48 + C50 + C52 + C54 + C56) is 0.20 - 0.90; and (7) The ratio of C53 / C52 is 0.40 - 1.

50.

3. The fat and oil composition according to claim 2, wherein The oil and fat composition further has one or more of the following characteristics: (8) The content of S2U is 83.00 - 89.00 wt%, based on the total weight of the oil and fat composition; (9) The content of SU2 is 3.00 - 10.00 wt%, based on the total weight of the oil and fat composition; (10) The content of UUU < 5.00 wt%, based on the total weight of the oil and fat composition; (11) The content of DAG < 5.00 wt%, based on the total weight of the oil and fat composition; and (12) Fatty acids with 14 or more carbon atoms account for more than 99 wt% of the total fatty acid content.

4. The fat and oil composition according to claim 3, characterized in that, The oil and fat composition further has one or more of the following characteristics: (13) The ratio of St / P is 1.00 - 18.00; and (14) In the fatty acid composition, the content of TFA < 0.1 wt%.

5. The fat and oil composition according to any one of claims 1 to 4, characterized in that, In the oil and fat composition: The content range of SSS is selected from: ≤4.70 wt%, ≤4.00 wt%, ≤3.00 wt%, ≤2.50 wt%, 2.00 - 4.80 wt%, 2.00 - 3.00 wt% or 4.30 - 4.80 wt%; The content range of C17:0Ost is selected from: 17.00 - 38.00 wt%, 18.00 - 37.00 wt%, 20.00 - 30.00 wt%, 30.00 - 37.00 wt%, 18.00 - 30.00 wt% or 24.00 - 29.00 wt%; The content of SFA is 63.00 - 65.00 wt%; The mass ratio of C17:0 to SFA is selected from: 0.20 - 0.50, 0.25 - 0.48, 0.30 - 0.40, 0.38 - 0.50, or 0.20 - 0.30; The content range of TAG(C49 + C51 + C53 + C55) is selected from: 21.00 - 48.00 wt%, 23.00 - 47.00 wt%, 23.10 - 46.50 wt%, 36.00 - 47.00 wt% or 23.00 - 33.00 wt%; The ratio range of TAG(C49 + C51 + C53 + C55) / TAG(C44 + C46 + C48 + C50 + C52 + C54 + C56) is selected from: 0.25 - 0.88, 0.30 - 0.88, 0.40 - 0.60, 0.58 - 0.88 or 0.30 - 0.50; The ratio range of C53 / C52 is selected from: 0.50 - 1.50, 0.57 - 1.48, 0.70 - 1.20, 1.40 - 1.50 or 0.55 - 1.25; The content range of S2U is selected from: 84.00 - 89.00 wt%, 85.00 - 89.00 wt% or 83.00 - 85.00 wt%; The content of SU2 is 5.00 - 8.00 wt%; The content range of UUU is selected from: 0.50 - 4.50 wt%, 1.50 - 3.00 wt% or 1.80 - 2.65 wt%; The content of DAG is 0.50 - 4.50 wt% or 1.00 - 4.50 wt%; and / or The ratio of St / P is 2.00 - 13.00, more preferably 2.50 - 12.

80.

6. The oil and fat composition according to any one of claims 4 to 5, characterized in that: The oil and fat composition has the characteristics described in (1) to (7) above, optionally has any one or more of the characteristics in (8) to (12) above, and optionally has the characteristics of item (13) and / or item (14); or The oil and fat composition has the characteristics of items (1) to (12) above, and optionally has the characteristics of item (13) and / or item (14).

7. The fat and oil composition according to any one of claims 1 to 6, characterized in that, The oil and fat composition contains 50 - 100 wt% of oils and fats containing odd - numbered carbon fatty acids and 0 - 50 wt% of vegetable oils other than the oils and fats containing odd - numbered carbon fatty acids; Preferably, the oils and fats containing odd - numbered carbon fatty acids are prepared by transesterification and solvent fractionation of vegetable oils and odd - numbered carbon fatty acids; preferably, the vegetable oil is shea butter stearin; preferably, the odd - numbered carbon fatty acid is heptadecanoic acid; Preferably, the oil or fat containing odd-carbon fatty acids has the following characteristics: (1) the content of SSS < 3.50 wt%, based on the total weight of the oil or fat composition; (2) the content of C17:0OSt is 35.00 - 40.00 wt% based on its total weight; (3) in the fatty acid composition, the content of SFA is 63.00 - 66.00 wt%; (4) the mass ratio of C17:0 to SFA is 0.40 - 0.55; preferably, the oil or fat containing odd-carbon fatty acids further has one or more of the following characteristics: (5) the content of TAG (C49 + C51 + C53 + C55) is 43.00 - 50.00 wt%, based on the total weight of the oil or fat composition; (6) the ratio of TAG (C49 + C51 + C53 + C55) / TAG (C44 + C46 + C48 + C50 + C52 + C54 + C56) is 0.80 - 0.90; and (7) the ratio of C53 / C52 is 1.30 - 1.50; preferably, the oil or fat containing odd-carbon fatty acids further has the following characteristics: (8) the content of S2U is 86.00 - 89.00 wt%, based on the total weight of the oil or fat composition; (9) the content of SU2 is 4.00 - 8.00 wt%, based on the total weight of the oil or fat composition; (10) the content of UUU < 3.00 wt%, based on the total weight of the oil or fat composition; (11) the content of DAG < 3.00 wt%, based on the total weight of the oil or fat composition; (12) fatty acids above C14 account for more than 99 wt% of the total fatty acid content; preferably, the oil or fat containing odd-carbon fatty acids further has the following characteristics: (13) the ratio of St / P is 10.00 - 15.00, and (14) in the fatty acid composition, the content of TFA < 0.1 wt%.

8. A chocolate sauce, a chocolate product containing the chocolate sauce, or a food, characterized in that, The chocolate sauce or food contains the oil or fat composition according to any one of claims 1 to 7; Preferably, based on the total weight of the chocolate sauce, the content of the oil or fat composition is 30 - 50%; Preferably, the chocolate sauce further contains sugar, cocoa powder, skimmed milk powder and an antioxidant; Preferably, based on the total weight of the chocolate sauce, the chocolate sauce contains: (1) sugar, 35 - 50%; (2) cocoa powder, 5 - 15%; (3) skimmed milk powder, 10 - 20%; (4) the oil or fat composition, 30 - 50%; and (5) antioxidant, 0.1 - 0.7%; Preferably, the chocolate product includes a chocolate coating and chocolate bars.

9. Use of the oil or fat containing odd-carbon fatty acids according to claim 7 or the oil or fat composition according to any one of claims 1 to 7 in the preparation of a chocolate sauce having improved mouth meltability, glossiness, heat resistance and / or anti-blooming property or a chocolate product containing the chocolate sauce.

10. A method for improving the mouth-melting property, glossiness, heat resistance and / or anti-fat blooming property of a chocolate product, characterized in that, The method includes the step of preparing the chocolate product by using the oil or fat composition according to any one of claims 1 to 7 as the oil or fat component of the chocolate product.

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