巧克力用脂肪替代品——类可可脂

<正> 巧克力产品的质量,如软硬度、口感细腻度、风味特性等,主要取决于其配料成分的质量及加工工艺的优化程度。作为巧克力产品的主要成分,可可脂和乳脂的种类及功能特性是重要的生产及质量指标。基本上,可可脂和乳脂都是取自天然的原材料,在不同的季节、产地来源所得的质量均会有所不同,要保持产品质量稳定一致,对巧克力生产商来说无疑是一项大挑战。 为了解决这个难题,食品配料及添加剂生产商一直致力于研究开发各

Cocoa butter equivalents for chocolate processing

For the formulation of chocolate, any fat intended for use in blends with cocoa butter should have triglycerides of similar structure. Cocoa butter equivalents, processed from specific vegetable oils, are proven to have properties almost identical to those of cocoa butter. Using these, the amount of milk fat and cocoa butter required can be reduced, and high quality chocolates produced. Here we present a study of the technology and uses of cocoa butter equivalents.