巧克力涂层基料油理化性质和相容性的研究北大核心CSCD

选用棕榈油中间分提物(PMF)和氢化棕榈油(HPO)作为巧克力涂层的基料油,对两种油脂的理化性质进行了分析。同时,通过等温曲线和实测固体脂肪含量与理论固体脂肪含量的偏差曲线分析PMF和HPO的相容性。实验结果表明:PMF和HPO在脂肪酸和甘三酯的组成上相似,PMF和HPO具有良好的相容性,PMF和HPO按照比例3∶7(质量比)混合可以作为巧克力涂层基料油配方。     

巧克力涂层基料油理化性质和相容性的研究

选用棕榈油中间分提物(PMF)和氢化棕榈油(HPO)作为巧克力涂层的基料油,对两种油脂的理化性质进行了分析。同时,通过等温曲线和实测固体脂肪含量与理论固体脂肪含量的偏差曲线分析PMF和HPO的相容性。实验结果表明:PMF和HPO在脂肪酸和甘三酯的组成上相似,PMF和HPO具有良好的相容性,PMF和HPO按照比例3∶7(质量比)混合可以作为巧克力涂层基料油配方。     

基料油相容性及乳化剂对人造奶油结晶行为的影响

利用低场脉冲核磁共振仪和偏振光显微镜、粉末X-射线衍射等分析手段分别对棕榈油基混合体系的相容性以及乳化剂种类对以此为基料油制备的人造奶油结晶行为的影响进行了研究。结果表明:经混料回归设计的1号(POs∶PMF∶PKO,0.8∶0.1∶0.1)、4号(POs∶PMF∶PKO,0.45∶0.45∶0.1)配方相容性最好,6号(POs∶PMF∶PKO,0.1∶0.45∶0.45)配方出现严重共晶现象,且在20℃左右共晶最为严重;向1号配方添加丙二醇酯及向4号配方添加聚甘油酯所得产品b和c均为β’晶型;产品c的晶体形态最易受温度波动的影响。     

棕榈油基基料油相容性及结晶形态的研究

利用ΔSFC和等固曲线研究了棕榈油硬脂分提物(POs)、棕榈油中熔点分提产物(PMF)及棕榈仁油(PKO)三元混合体系的相容性,并采用偏光显微观察对混合体系的晶体形态进行研究。结果表明:在考察的整个温度区间内所有配方中均出现共晶现象,多数配方在15～25℃区间共晶现象最为严重,但d配方(POs-PMF-PKO,质量比为0.45∶0.45∶0.1)的相容性最好,结合偏光显微观察发现甘油三酯的组成对混合体系的晶形影响显著。     

调温和油脂组成对巧克力原料油及其应用性能的影响

研究调温和油脂组成对巧克力油脂（可可脂与全氢化棕榈仁油硬脂混合物）的相容性、巧克力的质构以及在20 ℃贮藏3 个月过程中起霜稳定性的影响。结果表明：可可脂与全氢化棕榈仁油硬脂混合物未调温时随可可脂含量增加有明显的稀释作用,经调温后可可脂含量在30%～50%之间出现明显共晶;巧克力硬度受调温和巧克力油脂相容性影响显著。当巧克力油基中可可脂含量＜50%,巧克力硬度随可可脂增加而降低;当可可脂含量＞50%,经调温巧克力硬度显著增加而未经调温巧克力硬度较为恒定。20 ℃贮藏实验发现：未调温,巧克力可可脂含量越高,起霜越显著;调温后,样品可可脂含量在10%～50%范围内起霜程度降低,当可可脂含量＞50%及纯全氢化棕榈仁油硬脂时,产品得到明显改善而无起霜现象。从巧克力的熔化特性和巧克力表层的脂肪酸组成分析发现,当可可脂含量＞50%时,未调温巧克力引起起霜的机制是不稳定晶体向稳定晶体转化;当可可脂含量≤50%时,引起起霜的机制是可可脂与全氢化棕榈仁油硬脂较差的相容性,导致部分油脂迁移至表面重结晶。     

代可可脂巧克力基料油的理化性质及相容性

本文选用氢化棕榈仁油（HPKO）、可可脂（CB）以及乳脂（MF）作为代可可脂巧克力的基料油,对其理化性质进行了分析,在此基础上对两相体系和三相体系的相容性进行了研究。结果表明,两相体系HPKO/CB以及CB/MF有明显的共晶现象,而HPKO/MF在20℃之前的各温度下有非常好的相容性,随着温度的升高相容性变差;三相体系在MF和CB含量都低于15%时有较好的相容性。     

烛果油的组成特征及其对巧克力抗霜性影响的研究

烛果油富含1,3-硬脂酸-2-油酸甘油三酯(StOSt),是可可脂的理想改良剂。为探究烛果油在巧克力中的应用效果,以市售烛果油为研究对象,分析其组成特征,并研究其与可可脂复配的相行为及复配体系在经典黑巧克力中的抗霜性能。结果显示：烛果油中的StOSt(57.1%)和甘油二酯(6.65%)含量显著高于可可脂的(23.8%、4.48%),且烛果油中低熔点甘油三酯含量也高于可可脂的;烛果油在室温下的固体脂肪含量比可可脂低10～20百分点;当烛果油与可可脂按质量比9∶1复配时,其相应的巧克力抗霜性显著强于可可脂基巧克力,其中,合适的StOSt、POSt、POP三者比例(10∶3∶1)提高了油基的相容性,而适当的甘油二酯含量有助于保持相的均一性。综上,烛果油可应用于巧克力中以延缓巧克力起抗霜。     

低脂巧克力配方优化

以可可液块和可可脂为原料,以脂肪模拟物部分取代可可脂来生产低脂巧克力,具有热量低、营养丰富等特点,更符合人们对于健康的需求。以脂肪取代比、糖粉添加量、纯牛奶添加量为单因素变量,以感官评分为响应值,优化低脂巧克力的配方。研究结果表明,最佳配方为可可液块添加量50%、可可脂添加量25%（脂肪取代比23.471%）、糖粉添加量22.5%、纯牛奶添加量2.65%。在此配方下制作出来的巧克力有纯正的可可香气,色泽均一,口感丝滑,感官评分最高,且具有良好的质构特性。     

巧克力标注标准12月实施

凡是代可可脂添加量超过5%的产品,今后都不能直接标注为巧克力。商务部日前发布的《代可可脂巧克力及代可可脂巧克力制品国内贸易行业标准(SB/T10402-2006)》将于12月1日起正式实施。中国商业联合会标准化处参与起草该标准的专家介绍,代可可脂巧克力与巧克力其实是两种不同的产品,其主要区别在于代可可脂含量的不同。代可可脂巧克力指的是代可可脂添加量超过5%的产品,标注为“巧克力(代可可脂)”,以白砂糖或甜昧料、代可可脂为主要原料,口感与巧克力相似,但代可可脂胆固醇含量高,易变质,口感、香味都无法和可可脂相比;而巧克力的主要成分…     

乳粉对可可脂/代可可脂结晶特性的影响

为提高巧克力制品品质,研究了乳粉种类及添加比例对可可脂及代可可脂结晶特性的影响。采用差示扫描量热仪(DSC)和X-射线衍射(XRD),考察不同添加比例的全脂乳粉、脱脂乳粉和乳清粉对可可脂和代可可脂(基于棕榈油和棕榈仁油)在非等温条件下结晶行为的影响。结果表明:全脂乳粉或乳清粉的加入会降低可可脂和代可可脂的结晶和熔化温度,其中全脂乳粉的影响最为显著;脱脂乳粉的加入则表现为提高可可脂和代可可脂的结晶和熔化温度。添加脱脂乳粉或乳清粉后代可可脂仍然稳定在β′晶型,而全脂乳粉的加入则导致代可可脂冷却结晶后β晶型的出现。高比例的全脂乳粉或乳清粉的加入均会导致调温后可可脂结晶中亚稳定态β′晶型的出现,即阻碍了可可脂稳定态晶型β晶型的形成,影响了巧克力的调温效果,而脱脂乳粉的添加对可可脂的稳定晶型无影响。     

Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

This work reviews the literature on the compositional data of vegetable fats used or proposed as alternatives to cocoa butter in chocolate and confectionery products. Cocoa butter is the only continuous phase in chocolate, thus responsible for the dispersion of all other constituents and for the physical behaviour of chocolate. Unique to cocoa butter is its brittleness at room temperature and its quick and complete melting at body temperature. There were, and are, strong efforts to replace cocoa butter in part for chocolate production for technological and economic reasons. Such cocoa butter alternatives are the so-called cocoa butter equivalents (CBEs), cocoa butter substitutes (CBSs) and cocoa butter replacers (CBRs). These are mostly mixtures of various vegetable fats (often modified) and can consist of palm and palm kernel oil, illipé fat, shea butter, sal fat and kokum butter. In addition, a large variety of other vegetable oils can be used. Their composition according to triglycerides, fatty acids, sterols and other unsaponifiable components is discussed in this report.     

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties,alternative sources,extraction methods,composition, and characteristics

The current concern for cocoa butter fat as major ingredients of chocolate intake in the World has raised the question of the high price of cocoa butter among all other vegetable fats. Productions of natural cocoa butter fats are decreasing day by day due to the decrease of cocoa cultivation worldwide; moreover, cocoa fruit contains only a little amount of cocoa butter. Therefore, the food industries are keen to find the alternatives to cocoa butter fat and this issue has been contemplated among food manufacturers. This review offers an update of scientific research conducted in relation to the alternative fats of cocoa butter from natural sources. The findings highlights how these cocoa butter alternatives are being produced either by blending, modifying the natural oils or fats from palm oil, palm kernel oil, mango seed kernel fats, kokum butter fat, sal fat, shea butter, and illipé fat.     

Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil

This research describes the interesterification of Malaysian mango seed oil (MSO) and palm oil mid‐faction (POMF) to develop a cocoa butter equivalent. Fat blends, formulated by binary blends of palm oil mid‐fraction and mango seed oil at different ratios ({100:0}, {60:40}, {50:50}, {40:60}, {0:100}), were subjected to enzymatic interesterification. The solid fat content revealed that all interesterified blends except 100% POMF {0:100} melted completely at body temperature. The interesterified {50:50} blend exhibited a slip melting point (30.35 °C) and saponification value (186.89) close to cocoa butter (P < 0.05). Thermal behaviour analysis by differential scanning calorimetry showed fusion and crystallisation behaviour similar to cocoa butter. Moreover, both the blend and cocoa butter scavenging abilities were based on the 2,2‐diphenyl‐1‐picrylhydrazyl assay, with the concentration required to reduce radical absorbance by 50% (IC₅₀) of 43.08% and 41.1%, respectively. Therefore, the MSO: POMF blend may have use as a health‐promoting food in human diets.     

Utilisation of red palm olein in formulating functional chocolate spread

Novel functional chocolate spreads were formulated by replacing butter fat in conventional chocolate spread by red palm olein at 20%, 40%, 60%, 80% and 100% levels. Sensory evaluation revealed that chocolate spread made from 20% red palm olein (RPOL) and 80% butter fat was accepted as the conventional chocolate spread (100% butter fat). Hence, the former two chocolate spreads were selected for further study. Samples were stored at room temperature and fridge for 6 months and monitored for their physical properties, fat stability, fatty acid composition and natural antioxidants.     

Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation

Cocoa butter equivalents (CBEs) are produced from vegetable fats by blending palm mid fraction (PMF) and tropical butters coming from shea, mango kernel or kokum fat. In this regard, high oleic-high stearic (HOHS) sunflower hard stearins from solvent fractionation can be used in CBE production since their compositions and physical properties are similar to those found in the above-mentioned tropical butters. In this work, three sunflower hard stearins (SHS) ranging from 65% to 95% of disaturated triacylglycerols and a shea stearin (used as reference) were blended with PMF to evaluate their potential use in CBEs formulation. Isosolid phase diagrams of mixtures of PMF/SHS showed eutectic formation for SHS 65 and SHS 80, but monotectic behaviour with softening effect for SHS 95. Three CBEs from SHS and shea stearin were formulated according to phase behaviour diagrams and solid fat content data at 25 °C. Isosolid phase diagrams of mixtures of these CBEs with cocoa butter showed no eutectic behaviour. Therefore, CBEs elaborated from SHS exhibited full compatibility with cocoa butter.     

Optimisation of cake fat quantity and composition using response surface methodology

The influence of fat quantity and composition on the characteristics of a chemically leavened baked product was investigated, applying a central composite design combined with response surface methodology. Fats were blends of palm oil and palm olein with different slip melting points (from 36.3 to 11.3 °C, in dependence of increasing olein content). Fat content (from 5.3% to 30.7% on batter) and percentage of olein in the fat blend (from 42.7% to 92.2%) were varied. The increase of fat quantity enhanced cake softness, while lowering the volume; higher olein contents also decreased cake firmness. An optimised formulation containing 19.7% fat with 92% olein in the fat blend and showing good structural properties, comparable to those of a 18% butter reference cake, was identified. The optimised and the butter cake showed specific volume of 2.25 and 2.23 cm³ g^?1, respectively, and load at 25% strain of 7.68 and 5.63 N. These results demonstrated the possibility to replace butter with a liquid vegetable fat blend, thus increasing unsaturated fat content and reducing total cholesterol in the product.     

纯脂巧克力用脂及其分析、应用研究进展

近年来纯脂巧克力日渐受欢迎,但可可原料面临产量有限且不稳定的制约因素,限制了纯脂巧克力的发展。作为与可可脂组分及特性最为接近的可可脂替代品,类可可脂的原料来源广泛,产品稳定性有提升空间,并且在提升纯脂巧克力品质方面有改善作用,因此类可可脂的相关研究也获得国内外广泛关注。通过对可可脂及类可可脂的组成、结晶特性、分析方法及纯脂巧克力的耐霜、抗热品质改善等方面进行综述,以期对纯脂巧克力用脂、巧克力品质改善等提供相关参考。     

Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin

The aim of this study was to assess the possibility of commercial use as a cocoa butter equivalent (CBE). The CBE was prepared by blending fractionated palm stearin and shea stearin in a weight ratio of 40:60 and contained 81.9% total symmetric monounsaturated triacyl-glycerols. The CBE was blended with cocoa butter in weight ratios (CBE:cocoa butter) of 5:95, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, and 90:10. The blends were evaluated for their fatty acid and triacylglycerol compositions, thermal melting/crystallization behaviors, and solid fat content. The 5:95, 10:90, 20:80, and 30:70 blends showed similar melting/crystallization temperature ranges and enthalpies to those of cocoa butter. Furthermore, they showed similar changes in solid fat content to those of cocoa butter as a function of temperature. These results indicate that the CBE can be blended with cocoa butter at 30% for the manufacture of chocolate products without significantly altering their physical properties.     

Solid Fat Content,Pre-Crystallization Conditions,and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were tempered at three different pre-crystallization temperatures (25, 27, and 29°C), using different concentrations (3, 5, and 7%) of two commercial cocoa butter equivalents as well as commercial cocoa butter improver of the chocolate. The nucleation time of the chocolate mass primarly depended on pre-crystallization temperature while the value of maximum torque of chocolate mass were influenced by both, pre-crystallization temperature and concentration of fats. Sensory evaluation revealed that cocoa butter equivalents were acceptable in chocolate formulation without producing a negative impact on the sensory quality, while usage of improver required adjustment of raw formulations or process parameters. The results of the instrumentally measured hardness revealed that addition of cocoa butter improver significantly (p > 0.05) increased hardness of chocolate samples.     

Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolate

Cocoa butter replacer (CBR) was prepared by enzymatic interesterification of hydrogenated and solid fraction (SF) of tea seed oil at weight percent ratio of 30:70, using sn‐1,3 specific lipase from Thermomyces lanuginosus. Dark chocolate samples were then prepared with the prepared CBR as a replacement for 5%, 10%, 15% and 20% of cocoa butter (CB) and the effect of the replacement on hardness (as a key quality factor in chocolate) of the chocolate samples was investigated. Results showed that chocolate samples containing 5% and 10% of interesterified sample (EIS), had the closer texture to that of CB chocolate than other samples. The solid fat content (SFC) profiles also revealed that blending 10% of EIS with CB in chocolate formulation dose not affect the sharp melting point of CB. Based on the results taken from bloom formation, polymorphic structure and sensory evaluation, adding up to 10% of EIS in chocolate formulation reduces the bloom development without adverse affecting the desirable β crystal formation and sensory qualities in the chocolate samples.