CN108112761B - Inflatable non-hydrogenated cocoa butter substitute chocolate filling - Google Patents

Inflatable non-hydrogenated cocoa butter substitute chocolate filling Download PDF

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CN108112761B
CN108112761B CN201611067177.9A CN201611067177A CN108112761B CN 108112761 B CN108112761 B CN 108112761B CN 201611067177 A CN201611067177 A CN 201611067177A CN 108112761 B CN108112761 B CN 108112761B
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oil composition
hydrogenated fat
content
oil
fat
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CN108112761A (en
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王玥
张绫芷
张虹
时越
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A23G1/38—Cocoa butter substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)

Abstract

The invention provides an inflatable non-hydrogenated cocoa butter substitute chocolate filling. Specifically, the invention provides an oil and fat composition which meets the following requirements: (1) the triglyceride of the grease composition satisfies the following conditions based on the total weight of the grease composition: the content of C50+ C48+ C46 is more than or equal to 40 percent; the content of C52 is 4-45%; the content of C50+ C52+ C54 is 10-95%; SSS content of 4-75%; the content of C36C46 is 0-65%; the content of C48 is 3-30%; and the content of P2O is 2-50%; (2) the weight ratio of the saturated fatty acid to the unsaturated fatty acid is within the range of 1-2; (3) the solid fat content at 25 ℃ is more than or equal to 8 percent; and (4) the solid fat content at 30 ℃ is more than or equal to 1 percent. The invention also relates to a chocolate filling prepared from the grease composition and a food containing the chocolate filling.

Description

Inflatable non-hydrogenated cocoa butter substitute chocolate filling
Technical Field
The invention relates to the field of candy chocolate, and relates to an inflatable non-hydrogenated cocoa butter substitute chocolate filling.
Background
Although the occupancy rate of the aerated chocolate in the Chinese market is not high at present, the aerated chocolate is one of the common means for candy makers to develop new products. In recent years, with the increasing demand of consumers for the novelty of chocolate products, great interest is generated in the products by the industries of candy chocolate such as Bai Jia Li Bao, Nestle, Ji Bai Li, and the like, and the new varieties of aerated filled chocolate are not produced. This is because the aerated chocolate has a soft, porous texture and in addition a large variation in volume and colour can provide a more "fresh-to-the-ear" feel to the consumer; in addition, the aerated chocolate has reduced density, obviously reduced greasy feeling, more 'melting in the mouth' feeling than the conventional products, and lower fat content than the chocolate with the same volume, and can better meet the requirements of consumers on healthy foods. This variety of advantages has prompted extensive research into aerated chocolate.
Many patent applications for food aeration have different surface activities of gas, water and oil, so that the preparation of products with good aeration performance needs to add surface active substances for wrapping or adsorbing gas. For example, RU 2336714C 1, EP2606733, US 5154942A, US 5962059a and the like use readily foamable whey proteins, water-in-oil emulsions or the addition of thickeners and gelatins to increase the air entraining capacity of the system to produce readily aerated confections which all need to contain a certain amount of moisture to promote the action of the foaming agent. Whereas chocolate mass requires strict moisture restrictions. Thus, related studies have shown that chocolate aeration is difficult to achieve in general confectionery or baked products. Therefore, in the manufacture of chocolate, only after the fat begins to crystallize can the gas be aerated to stably enclose the bubbles and really ensure the stability of the bubbles.
Aerated chocolate is a heterogeneous dispersion, often with particle sizes less than 30 μm. The density is about 0.7-0.8g/cm3Between [ Grant M.Campbell, Estelle Mougeot, Creation and characterization of affected food products [ J ]]，Trends in Food Science&Technology, 1999, 10: 283-. In the system, the oil and fat are used as a continuous phase, the cocoa powder, the powdered sugar and the like are distributed in the oil and fat by taking tiny plasmids as dispersed phases, and meanwhile, countless fine small bubbles are also dispersed in the oil and fat. When the chocolate is melted, the fine particles, including the gas, are dispersed in suspension in the liquid continuous phase of the fat, and because the bubbles are very low in viscosity, the gas in the fat does not stably remain therein and is immediately lost from the oil. When the chocolate is tempered and cooled to solidify, the fat is fixed in a certain crystal form. While tiny plasmids such as powder and countless fine bubbles are fixed among regular grease crystal lattices, so that chocolate becomes a highly uniform solid mixture (Xieshui, a key technical research on a new process of micro-porous chocolate [ D)]University of south of the Yangtze river, 2009; technological research on Lilina, aerated chocolate [ D]Jiangnan university, 2009). It follows that whether chocolate mass can be aerated rapidly depends primarily on the solids-to-liquid ratio of the fat and the rate of crystallization.
Many researchers have conducted detailed studies on how to improve the aeration properties of chocolate better. The main focus is: adjusting the crystallization of the pure fat product by using a temperature adjusting method; adding a certain amount of emulsifier to increase the surface activity; adding a certain amount of hydrogenationOil or long carbon chain saturated acids to increase the hardness of chocolate, etc., making the product more easily aerated. For example, CN 1142715C is prepared by adding different emulsifiers such as 0.2-5% polyglycerol ester and 0.1-3% lecithin, and allowing foaming at 30 deg.C to give product with certain aeration property and density of 0.5-1.0g/cm3More preferably 0.7 to 0.9g/cm3. CN 1129365C is prepared by mixing hard oil such as high erucic acid perhydrorape oil with butter to prepare foaming agent, adding into chocolate, and directly foaming, wherein the prepared foaming agent provides crystalline supporting skeleton for oil aeration, and the density can reach 0.5-0.9g/cm after foaming at 25-40 deg.C3However, the prepared foaming agent needs to be prepared by using special quenching and kneading equipment, otherwise, the formed product cannot achieve the due foaming effect, and in addition, the additionally added foaming agent needs to be strictly controlled in amount, otherwise, the oil and fat formula of the product is changed, so that the effect is influenced. Although these all allow the chocolate mass to be aerated with a certain amount of gas, it is undeniable that tempering increases the operational difficulties for the confectionery industry and that the additional addition of emulsifiers increases the product costs. The use of hydrogenated fats carries more health risks. Moreover, the addition of the hydrogenated oil increases the hardness of the product, sacrifices the soft mouthfeel of the product when the product is eaten, and is not suitable for being used as a sandwich product. Therefore, the oil for sandwich type aerated products needs to be added with a certain amount of soft liquid oil to enable the sandwich to be softer, and needs to prevent the solid fat content from becoming lower due to the addition of the liquid oil by a certain method and thus the requirement of aeration cannot be met, so whether the oil can be selected and utilized by triglyceride or not is combined with the crystallization characteristic of the oil, an emulsifier is not needed to be additionally added, and the sufficient aeration rate is ensured under the condition of reducing the saturation degree by a certain degree, and the oil becomes more worthy of being searched. CN102726547A (CN 102726547A) performs ester exchange on palm oil and palm kernel oil to obtain an oil composition with the saturation of 50-80%, but because the solid fat content of each temperature section is too high, the chocolate filling has poor mouthfeel, does not have the feeling of melting in the mouth, and increases the waxy mouth and sticky mouthfeel. EP1676484B2 uses fractionated palm olein and palm oil, or fractionated shea butter and palm oil for transesterification, and the base oil is ground at 15-16.5 deg.C to obtain a base oil with a density of 0.65-0.85g/cm3. The product needs special attention during operation to prevent over-high temperature and product collapse.
From the above, the addition of special emulsifier or protein, lower operation temperature, high solid fat content are left, and the soft non-cocoa butter vegetable oil for filling hardly achieves good aeration effect.
Because the firmly crystallized fat is difficult to aerate by stirring, many solutions have been adopted by the manufacturers to solve the problem of aerating chocolate. Most commonly, gas is dissolved in the material by means of pressure or vacuum, and the material is cooled immediately after expansion of the gas by means of a pressure difference. This is particularly true for tempered chocolate, which has a more stable lattice to hold more air, but for non-tempered fat with weaker lattice or improperly tempered chocolate mass, the phenomena of severe shrinkage and mold overflow of aerated mass can easily occur under vacuum and pressure (Haotongfeigao, "aeration of chocolate, mixed chocolate and icing"; Chinese food industry, 1996, 11: 30-32). There are also manufacturers that use special equipment such as HAAZ-Mondomix to obtain densities of 0.6-1.1cm by high speed rotation of the stator and rotor with simultaneous gas injection3In between (Mondomix Howden BV, "continuous chocolate aeration Process", Chinese food industry, 1997, 12: 34-35). But the special equipment investment increases the cost and the process complexity of the product.
Therefore, there is still a need in the art for a fat composition that can provide a chocolate mass with a rapid aeration rate and a good gas retention rate even with a simple frothing operation without a severe temperature drop.
Disclosure of Invention
The invention aims to solve the problem that non-hydrogenated cocoa butter substitute chocolate slurry is difficult to aerate, and the vegetable fat composition is obtained by operation methods such as raw material selection, chemical modification and the like, so that the prepared cocoa butter substitute chocolate slurry has quick aeration performance and good air retention performance even if the cocoa butter substitute chocolate slurry is subjected to simple beating operation and does not need to be cooled violently.
Accordingly, the present invention provides in a first aspect a fat or oil composition which:
(1) the triglyceride of the grease composition satisfies the following conditions based on the total weight of the grease composition:
(a) the content of C50+ C48+ C46 is more than or equal to 40 percent;
(b) the content of C52 is 4-45%;
(c) the content of C50+ C52+ C54 is 10-95%;
(d) SSS content of 4-75%;
(e) the content of C36-C46 is 0-65%;
(f) the content of C48 is 3-30%; and
(g) the content of P2O is 2-50%;
(2) the weight ratio of the saturated fatty acid to the unsaturated fatty acid is within the range of 1-2;
(3) the solid fat content at 25 ℃ is more than or equal to 8 percent; and
(4) the solid fat content at 30 ℃ is more than or equal to 1 percent.
In one or more embodiments, the C50+ C48+ C46 content is 40-70%, e.g., 40-60%, 40-50%, or 55-65%.
In one or more embodiments, the amount of C52 is 4-40%, e.g., 4-35%, 4-10%, 4-8%, 6-30%, 6-20%, 6-10%, or 25-35%, etc.
In one or more embodiments, the content of C50+ C52+ C54 is 15-95%, e.g., 15-50%, 15-40%, 15-30%, 15-25%, 50-95%, 70-95%, 85-95%, or the like.
In one or more embodiments, the SSS is present in an amount of 4 to 65%, e.g., 10 to 65%, 20 to 65%, 30 to 65%, 40 to 65%, 50 to 65%, or 4 to 10%, etc.
In one or more embodiments, the C36-C46 content is 0.5-60%, e.g., 10-60%, 20-60%, 30-60%, 40-60%, 45-55%, 50-60%, 52-65%, or 0.5-5%, etc.
In one or more embodiments, the amount of C48 is 5-30%, e.g., 5-25%, 10-30%, 12-25%, 15-30%, 18-28%, 10-25%, 5-8%, or 5-10%, etc.
In one or more embodiments, P2O is present in an amount of 3 to 50%, e.g., 10 to 50%, 20 to 50%, 30 to 50%, 35 to 50%, 40 to 50%, 3 to 10%, 3 to 8%, or the like.
In one or more embodiments, the solid fat content at 25 ℃ is 8-15%, such as 8-13% or 10-12%.
In one or more embodiments, the solid fat content at 30 ℃ is 1-15%, e.g., 1-10%, 2-5%, or 4-10%.
In one or more embodiments, the fat composition is a non-hydrogenated cocoa butter substitute.
In one or more embodiments, the oil composition is a whole triglyceride vegetable oil-based composition.
In one or more embodiments, the fat composition contains a natural vegetable oil, a fraction or a transesterification product thereof, or a mixture of any two or more of the natural vegetable oil, the fraction and the transesterification product thereof. In one or more embodiments, the natural vegetable oil is selected from: palm kernel oil, palm oil, shea butter, soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, corn oil, rice bran oil, peanut oil, olive oil, fish oil, coconut oil, sesame oil, sal fat, smoothie fat and cocoa butter.
In one or more embodiments, the fat and oil composition contains a transesterification product of a natural vegetable oil or a fractionation product thereof, the transesterification product including at least a transesterification product of two or three of a palm kernel oil or a fractionation product thereof, a palm oil or a fractionation product thereof, and a shea butter or a fractionation product thereof.
In one or more embodiments, the fat composition contains a transesterification product of a natural vegetable oil or a fraction thereof, the transesterification product including at least a transesterification product of a palm kernel oil or a fraction thereof with a shea butter or a fraction thereof.
In one or more embodiments, the fat composition is a mixture of natural vegetable oil fractions, the mixture containing a palm oil medium melting point fraction and a palm oil secondary fraction.
In one or more embodiments, the fat composition comprises a transesterification product of shea butter with other vegetable oils.
In one or more embodiments, the grease composition has an iodine value of 35 to 55gI2Per 100g, e.g. 38-50gI2/100g。
In one or more embodiments, the grease composition has a melting point of 20 to 32 ℃, such as 22 to 30 ℃.
In one or more embodiments, the fat composition comprises a transesterification product of a palm kernel oil fractionation product, a palm oil fractionation product, and shea butter. In one or more embodiments, the palm kernel oil fractionation product has an iodine value of 6 to 12gI2Per 100g, e.g. 6-10gI2100g of the total weight. In one or more embodiments, the palm oil fractionation product has an iodine value of 30 to 40gI2Per 100g, e.g. 33-38gI2100g of the total weight. In one or more embodiments, the shea butter has an iodine value of 50-65gI2Per 100g, e.g. 55-65gI2100g of the total weight. In one or more embodiments, the weight ratio of the palm kernel oil fraction product, the palm oil fraction product, and the shea butter is from 1 to 3: 1: 1 to 3. In one or more embodiments, the mixture of palm kernel oil fractionation product, palm oil fractionation product, and shea butter is subjected to chemical transesterification and refining to obtain the fat and oil composition. In one or more embodiments, the grease composition has an iodine value of 35 to 50gI2Per 100g, e.g. 38-45gI2100g of the total weight. In one or more embodiments, the grease composition has a melting point of 22 to 32 ℃, such as 25 to 30 ℃.
In one or more embodiments, the fat composition comprises a transesterification product of a mixture of a palm kernel oil fractionation product and shea butter. In one or more embodiments, the palm kernel oil fractionation product has an iodine value of 6 to 12gI2Per 100g, e.g. 6-10gI2100g of the total weight. In one or more embodiments, the shea butter has an iodine value of 50-65gI2Per 100g, e.g. 55-65gI2100g of the total weight. In one or more embodiments, the palm kernel oil fractionation productAnd the weight ratio of the shea butter to the shea butter is 1: 1 to 2. In one or more embodiments, the grease composition has an iodine value of 35 to 50gI2Per 100g, e.g. 38-45gI2100g of the total weight. In one or more embodiments, the grease composition has a melting point of 20 to 30 ℃, such as 22 to 28 ℃.
In one or more embodiments, the grease composition contains a transesterification product of a mixture of a melting point fraction of palm oil and a secondary fraction of palm oil. In one or more embodiments, the melting point fractionation product in palm oil has an iodine value of 40-60gI2Per 100g, e.g. 40-55gI2100g of the total weight. In one or more embodiments, the iodine number of the palm oil secondary fractionation product is from 60 to 70gI2Per 100g, e.g. 62-68gI2100g of the total weight. In one or more embodiments, the weight ratio of the melting point fractionation product to the palm oil secondary fractionation product in the palm oil is 6-10: 1, for example 8 to 10: 1. in one or more embodiments, the grease composition has an iodine value of 40-55gI2Per 100g, e.g. 43-50gI2/100g。
In a second aspect, the present invention provides a chocolate mass comprising, by weight of the mass:
(1)10 to 70%, preferably 35 to 50%, of the fat or oil composition of the present invention; and
(2) 30-90%, preferably 50-65% solids.
In one or more embodiments, the solids comprise powdered sugar, optionally cocoa powder, optionally milk powder, and optionally an emulsifier.
In one or more embodiments, the sugar powder is present in an amount of 10-60%, such as 20-60%, 30-60%, or 30-55%, etc., by weight of the slurry.
In one or more embodiments, the cocoa powder is present in an amount of 0-20%, such as 0-15% or 0-10%, etc., by weight of the slurry.
In one or more embodiments, the powdered milk is present in an amount of 0-20%, such as 0-15%, 5-20%, or 5-15%, etc., by weight of the slurry.
In one or more embodiments, the emulsifier is present at less than 2%, for example 0 to 1%, by weight of the slurry.
In a third aspect the present invention provides a whipped aerated chocolate mass comprising, by weight of the mass:
(1)10 to 70%, preferably 35 to 50%, of the fat or oil composition of the present invention; and
(2)30-90, preferably 50-65% solids. And the aeration rate of the aerated chocolate mass is 10-65%, preferably 30-65%.
In one or more embodiments, the solids comprise powdered sugar, optionally cocoa powder, optionally milk powder, and optionally an emulsifier.
In one or more embodiments, the sugar powder is present in an amount of 10-60%, such as 20-60%, 30-60%, or 30-55%, etc., by weight of the slurry.
In one or more embodiments, the cocoa powder is present in an amount of 0-20%, such as 0-15% or 0-10%, etc., by weight of the slurry.
In one or more embodiments, the powdered milk is present in an amount of 0-20%, such as 0-15%, 5-20%, or 5-15%, etc., by weight of the slurry.
In one or more embodiments, the emulsifier is present at less than 2%, for example 0 to 1%, by weight of the slurry.
In a fourth aspect, the invention provides a chocolate or bakery centre prepared from a chocolate mass or frothed aerated chocolate mass according to the invention.
In a fifth aspect the invention provides a food product comprising a chocolate centre as described herein.
In one or more embodiments, the food product is a combination product that is a baked good, a candy, a chocolate, and a filling thereof.
Drawings
FIG. 1: the same mass of non-aerated centre paste prepared with the fat composition 1 of the invention was compared to the aerated centre paste by volume. The left panel is uninflated and the right panel is inflated.
FIG. 2: section views of non-aerated sandwich blocks and aerated sandwich blocks prepared with the fat composition 3 of the present invention. The left panel is uninflated and the right panel is inflated.
Detailed Description
The invention provides an oil and fat composition. Preferably, the oil and fat composition is a whole triglyceride vegetable oil-based composition. The fat composition of the invention can be used as non-hydrogenated cocoa butter replacers for preparing inflatable non-hydrogenated chocolate filling. The grease composition has good air inflation performance; only the conventional emulsifiers for chocolate preparation are added (lecithin < 2%), or even no emulsifier; even if the common beating equipment is adopted, the aeration operation can be quickly finished at room temperature without intensity cooling or refrigeration, and the aeration rate can reach 60 percent. Therefore, the invention overcomes the defect that the prior aerated chocolate product can be aerated by different emulsifiers or hydrogenated oil or special equipment.
The fat or oil composition of the present invention may contain vegetable oil or a mixture thereof. The vegetable oil may be any edible vegetable oil. The vegetable oil can be natural vegetable oil, namely vegetable oil which is not subjected to fractionation, ester exchange and modification treatment, and can also be a fractionation product or a modification treatment product thereof; or the vegetable oil may be a transesterified product. The transesterification product may be a transesterification product between two or more fats and oils selected from natural vegetable oils, fractionation products of vegetable oils and modification products. Examples of natural vegetable oils include, but are not limited to, palm kernel oil, palm oil, shea butter, soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, corn oil, rice bran oil, peanut oil, olive oil, fish oil, coconut oil, sesame oil, sal fat, smoothie fat, and cocoa butter. Examples of fractionation products include, but are not limited to, palm kernel oil fractionation products, palm oil fractionation products, shea butter fractionation products, and palm oil medium melting point fractionation products. The transesterification product may be a transesterification product of two or more of these fractionation products. When a combination composition of two or more vegetable oils is used, a combination composition of two or more natural vegetable oils may be used, a combination composition of two or more fractionated products may be used, or a combination composition of a natural vegetable oil and a fractionated product may be used.
For example, in certain embodiments, the vegetable oil can be a palm kernel oil fraction, a palm oil fraction, a shea butter fraction (e.g., shea butter), or a mixture of two or more thereof. In certain embodiments, the fat compositions of the present invention comprise a compounded mixture of shea butter fraction (e.g., shea butter) and other vegetable oils such as palm kernel oil fraction and/or palm oil fraction. In other embodiments, the fat composition of the present invention comprises a palm oil medium melting point fraction and a palm oil secondary fraction (e.g., palm olein). Preferably, the palm kernel oil fraction, palm oil fraction, shea butter, palm oil medium melting point fraction, and palm oil secondary fraction have iodine value as described below.
It is to be understood that, as used herein, the terms "comprising," including, "and the like, also include" consisting of … …, "" consisting of … …. Moreover, any range from any embodiment herein can be combined with any range from any other embodiment herein.
The fat composition of the present invention can be formulated using various vegetable oils or other fats known in the art as long as the resulting fat composition is formulated to satisfy the requirements of the present invention for triglycerides, fatty acids, solid fat content, crystallization rate, and the like. Specifically, these requirements include:
(1) the triglyceride of the grease composition satisfies the following conditions based on the total weight of the grease composition:
(a) the content of C50+ C48+ C46 is more than or equal to 40 percent;
(b) the content of C52 is 4-45%;
(c) the content of C50+ C52+ C54 is 10-95%;
(d) SSS content of 4-75%;
(e) the content of C36-C46 is 0-65%;
(f) the content of C48 is 3-30%; and
(g) the content of P2O is 2-50%;
(2) the weight ratio of the saturated fatty acid to the unsaturated fatty acid is within the range of 1-2;
(3) the solid fat content at 25 ℃ is more than or equal to 8 percent; and
(4) the solid fat content at 30 ℃ is more than or equal to 1 percent.
In the present invention, C54, C52, C50, C48, C46 or the like means triglycerides in which the total number of carbon atoms of the fatty acids contained is the indicated number. C54 represents a triglyceride containing 54 carbon atoms of fatty acid. C36-46 denotes the sum of triglycerides containing fatty acids having 36 to 46 carbon atoms. SSS is triglyceride of saturated fatty acid, and carbon number of each fatty acid is 6-24. P2O is a triglyceride with two palmitic acids and one oleic acid.
In certain embodiments, the C50+ C48+ C46 is present in an amount of 40-70%, e.g., 40-60%, 40-50%, or 55-65%. In certain embodiments, the amount of C52 is 4-40%, e.g., 4-35%, 4-10%, 4-8%, 6-30%, 6-20%, 6-10%, or 25-35%, etc. In certain embodiments, the content of C50+ C52+ C54 is 15-95%, e.g., 15-50%, 15-40%, 15-30%, 15-25%, 50-95%, 70-95%, or 85-95%, etc. In certain embodiments, the SSS is present in an amount of 4-65%, e.g., 10-65%, 20-65%, 30-65%, 40-65%, 50-65%, or 4-10%, etc. In certain embodiments, the C36-C46 is present in an amount of 0.5-60%, e.g., 10-60%, 20-60%, 30-60%, 40-60%, 45-55%, 50-60%, 52-65%, or 0.5-5%, etc. In certain embodiments, the amount of C48 is 5-30%, e.g., 5-25%, 10-30%, 12-25%, 15-30%, 18-28%, 10-25%, 2-8%, or 5-10%, etc. In certain embodiments, P2O is present in an amount of 3-50%, e.g., 10-50%, 20-50%, 30-50%, 35-50%, 40-50%, 3-10%, or 2-8%, etc.
In certain embodiments, the solid fat content at 25 ℃ is 8-15%, such as 8-13% or 8-12%. In certain embodiments, the solid fat content at 30 ℃ is 1-15%, e.g., 1-12%, 1-10%, or 2-5%.
Preferably, the oil or fat composition of the present invention has an iodine value of 35 to 55gI2Per 100g, e.g. 38-50gI2100g of the total weight. Preferably, the fat or oil composition of the present invention has a melting point of 20 to 32 deg.C, for example, 22 to 30 deg.C.
In certain embodiments, the fat compositions of the present invention comprise palm kernel oilThe fractionated product, the palm oil fractionated product and the shea butter. In certain embodiments, the palm kernel oil fractionation product has an iodine value of 6 to 12gI2Per 100g, e.g. 6-10gI2100g of the total weight. In certain embodiments, the palm oil fractionation product has an iodine value of 30-40gI2Per 100g, e.g. 33-38gI2100g of the total weight. In certain embodiments, the shea butter has an iodine value of 50-65gI2Per 100g, e.g. 55-65gI2100g of the total weight. In certain embodiments, the weight ratio of the palm kernel oil fraction product, the palm oil fraction product, and the shea butter is 1-3: 1: 1 to 3. In certain embodiments, the mixture of palm kernel oil fractionation product, palm oil fractionation product, and shea butter is subjected to chemical transesterification and refining to obtain the fat composition. In certain embodiments, the fat composition has an iodine value of 35 to 50gI2Per 100g, e.g. 38-45gI2100g of the total weight. In certain embodiments, the grease composition has a melting point of 22 to 32 ℃, such as 25 to 30 ℃.
In certain embodiments, the grease composition of the present invention meets the following requirements:
(1) the triglyceride of the grease composition satisfies the following conditions based on the total weight of the grease composition:
(a) the content of C50+ C48+ C46 is 40-50%;
(b) the content of C52 is 4-10%;
(c) the content of C50+ C52+ C54 is 15-25%;
(d) SSS content of 50-65%;
(e) the content of C36-C46 is 52-65%;
(f) the content of C48 is 12-25%; and
(g) the content of P2O is 2-8%;
(2) the weight ratio of the saturated fatty acid to the unsaturated fatty acid is within the range of 1-2;
(3) the solid fat content at 25 ℃ is more than or equal to 8 percent; and
(4) the solid fat content at 30 ℃ is more than or equal to 1 percent.
In these embodiments, preferably, the fat composition comprises a palm kernel oil fractionation product, a palm oil fractionation product, andtransesterification product of shea butter. Preferably, the iodine value of the oil and fat composition is 35-50gI2Per 100g, e.g. 38-45gI2100g of; the melting point is 22-32 deg.C, for example 25-30 deg.C. Preferably, the iodine value and the amount of the palm kernel oil fraction, the palm oil fraction and the shea butter are as described above.
In certain embodiments, the fat compositions of the present invention comprise a transesterification product of a mixture of a palm kernel oil fractionation product and shea butter. In certain embodiments, the palm kernel oil fractionation product has an iodine value of 6 to 12gI2Per 100g, e.g. 6-10gI2100g of the total weight. In certain embodiments, the shea butter has an iodine value of 50-65gI2Per 100g, e.g. 55-65gI2100g of the total weight. In certain embodiments, the weight ratio of the palm kernel oil fractionation product to the shea butter is 1: 1 to 2. In certain embodiments, the fat composition has an iodine value of 35 to 50gI2Per 100g, e.g. 38-45gI2100g of the total weight. In certain embodiments, the grease composition has a melting point of 20 to 30 ℃, such as 22 to 28 ℃.
In certain embodiments, the grease composition of the present invention meets the following requirements:
(1) the triglyceride of the grease composition satisfies the following conditions based on the total weight of the grease composition:
(a) the content of C50+ C48+ C46 is 40-50%;
(b) the content of C52 is 4-10%;
(c) the content of C50+ C52+ C54 is 15-25%;
(d) SSS content of 50-60%;
(e) the content of C36-C46 is 45-55%;
(f) the content of C48 is 18-28%; and
(g) the content of P2O is 2-8%;
(2) the weight ratio of the saturated fatty acid to the unsaturated fatty acid is within the range of 1-2;
(3) the solid fat content at 25 ℃ is more than or equal to 10 percent; and
(4) the solid fat content at 30 ℃ is more than or equal to 2 percent.
In these embodiments, it is preferred that,the fat composition comprises a transesterification product of a mixture of palm kernel oil fractionation product and shea butter. Preferably, the iodine value of the oil and fat composition is 35-50gI2Per 100g, e.g. 38-45gI2100g of; the melting point is 20-30 deg.C, for example 22-28 deg.C. Preferably, the iodine value and the amount of the palm kernel oil fraction and the shea butter are as described above.
In certain embodiments, the fat compositions of the present invention comprise a transesterification product of a mixture of a melting point fractionation product of palm oil and a secondary fractionation product of palm oil. In certain embodiments, the melting point fractionation product in palm oil has an iodine value of 40-60gI2Per 100g, e.g. 40-55gI2100g of the total weight. In certain embodiments, the palm oil secondary fractionation product has an iodine value of 60 to 70gI2Per 100g, e.g. 62-68gI2100g of the total weight. In certain embodiments, the weight ratio of the melting point fractionation product to the palm oil secondary fractionation product in the palm oil is 6-10: 1, for example 8 to 10: 1. in certain embodiments, the grease composition has an iodine value of 40-55gI2Per 100g, e.g. 43-50gI2/100g。
In certain embodiments, the grease composition of the present invention meets the following requirements:
(1) the triglyceride of the grease composition satisfies the following conditions based on the total weight of the grease composition:
(a) the content of C50+ C48+ C46 is 55-65%;
(b) the content of C52 is 25-35%;
(c) the content of C50+ C52+ C54 is 85-95%;
(d) the SSS content is 4-10%;
(e) the content of C36-C46 is 0.5-5%;
(f) the content of C48 is 2-8%; and
(g) the content of P2O is 35-50%;
(2) the weight ratio of the saturated fatty acid to the unsaturated fatty acid is within the range of 1-2;
(3) the solid fat content at 25 ℃ is more than or equal to 10 percent; and
(4) the solid fat content at 30 ℃ is more than or equal to 4 percent.
In these implementationsIn the aspect, preferably, the fat composition contains a transesterification product of a mixture of a melting point fractionation product of palm oil and a secondary fractionation product of palm oil. Preferably, the iodine value of the oil and fat composition is 40-55gI2Per 100g, e.g. 43-50gI2100g of the total weight. Preferably, the iodine value and the dosage ratio of the melting point fractionation product and the palm oil secondary fractionation product in the palm oil are as described in the foregoing.
The transesterification may be a chemical transesterification. For example, transesterification involves vacuum drying of the starting oil or fat under heating, and addition of a catalyst under heating. The heating may be carried out at 90-120 deg.C, such as 105 deg.C, and the drying (i.e., dehydration) time may be 0.5-2 hours, such as 1 hour. After the catalyst is added, the reaction is preferably carried out at 80 to 110 ℃, for example, 100 ℃ for 0.1 to 2 hours, for example, 0.5 hour, and then the temperature is reduced to 60 to 80 ℃, for example, 70 ℃ for vacuum breaking. The catalyst may be a catalyst commonly used in the art for transesterification of fats and oils, including but not limited to at least one of hydroxides, carbonates, bicarbonates, alkoxides of alkali or alkaline earth metals. The hydroxide of an alkali metal or alkaline earth metal is selected from KOH, NaOH and Ca (OH)2. The carbonate of an alkali metal can be selected from K2CO3And Na2CO3. The alkali metal bicarbonate salt is selected from KHCO3And NaHCO3. The alkoxide of an alkali metal may be, for example, NaOCH3. The amount of the catalyst used may be 0.1 to 3.0 wt%, preferably 0.3 to 2 wt%, and more preferably 0.5 to 1.0 wt% based on the total weight of the oil and the raw oil.
Preferably, the transesterification reaction is terminated using a terminator. The terminating agent may be an organic acid or an inorganic acid. The organic acid may be citric acid, tartaric acid, etc. The inorganic acid may be hydrochloric acid, phosphoric acid, sulfuric acid, etc. The preferred terminator is citric acid. The amount of the terminator to be added is not particularly limited as long as the reaction can be terminated, and for example, 0.5 to 3% by weight, for example, 1% by weight of the terminator based on the total weight of the raw material fat or oil may be added.
The transesterification may be followed by conventional refining of the fat or oil obtained by the transesterification. For example, refining includes steps of dehydration under heating, decolorization under heating, and deodorization under heating. The dehydration can be performed under vacuum at 90-120 deg.C, such as 105 deg.C, and the dehydration time can be 0.1-2 hours, such as 1 hour. The decolorization is maintained at 90 to 120 ℃ (e.g., 110 ℃) for 0.1 to 2 hours, e.g., 0.5 hour, in the presence of a decolorizer (e.g., activated clay). The deodorization is carried out under vacuum conditions at 200 to 260 ℃ (e.g., 240 ℃) in an inert gas (e.g., nitrogen) atmosphere. Preferably, the content of free fatty acids in the deodorized fat and oil composition is less than 0.1 wt%.
In certain embodiments, flavor substances such as nuts, dried fruits, milk powder, and the like may also be added to the fat and oil composition of the present invention as needed.
The fat composition of the present invention can be used for preparing chocolate mass. Typically, the chocolate mass of the invention contains, by weight of the mass:
(1) 10-70%, preferably 35-50%, of the grease composition of the present invention; and (2) 30-90%, preferably 50-65% solids.
The solids may be other ingredients besides fat used in the art for making chocolate mass, including but not limited to sugar powder, optionally cocoa powder, optionally milk powder and optionally emulsifiers. Typically, the sugar powder is present in an amount of 10-60%, such as 20-60%, 30-60%, or 30-55%, by weight of the slurry; the content of cocoa powder is 0-20%, such as 0-15% or 0-10%; the content of milk powder is 0-20%, such as 0-15%, 5-20% or 5-15%; the content of emulsifier is less than 2%, for example 0-1%.
Emulsifiers are limited to lecithin. In certain preferred embodiments of the present invention, the chocolate mass of the present invention does not contain an emulsifier.
Generally, the mixture of the components for preparing the chocolate mass may be ground by a ball mill or a three-roll mill, and the chocolate mass having an average particle size of 20 μm to 25 μm, i.e., the cocoa butter substitute mass, may be obtained.
The chocolate mass of the invention may be whipped to be aerated using conventional methods and equipment, such as a kenwood whipper. For example, the aerated chocolate paste with aeration rate of 10-65% can be obtained by fermenting at 20-30 deg.C for 1-30 min. The chocolate mass of the invention can be expanded for more than 50min in a proper temperature range, and can be maintained in the aeration rate range. The finished product contains fine bubbles that are almost invisible to the unaided human eye, which are less likely to have visible appearance damage during casting.
Accordingly, the present invention also provides a whipped aerated chocolate mass comprising, by weight of the mass:
(1) 10-70%, preferably 35-50%, of the grease composition of the present invention; and
(2) 30-90%, preferably 50-65% solids;
and the aeration rate of the aerated chocolate mass is 10-65%, preferably 30-65%.
The ingredients and amounts of the solids are as described above.
The product after the fermentation can be poured into a grinding tool or biscuits or bread to prepare chocolate sandwich, baked product sandwich and the like. Thus, the present invention also provides a chocolate or bakery centre prepared from the chocolate mass or frothed aerated chocolate mass according to the invention; and food products, such as biscuits or bread, comprising the chocolate centre described herein.
The shea butter is a fractionated product of shea butter, when food is actually used, shea butter equivalent (CBE) with high added value is mainly prepared from shea butter obtained by fractionating shea butter, and the produced shea butter is mainly used for skin care products, so that the added value of the shea butter is greatly reduced because of insufficient utilization ways in the food (WO2013131862A 1). In addition, the shea butter has low solid fat content, and does not have the capability of air-entrapping at normal temperature, and the low solid fat content needs to be improved in a special way so as to achieve the capability of air-entrapping at normal temperature. However, the present inventors have found that a non-tempered cocoa butter replacer material prepared using shea butter is structurally softer than cocoa butter and therefore more suitable for use as a center-fill material.
Meanwhile, the base oil does not contain hydrogenated oil, does not need to use a special surfactant during beating, does not need to be cooled violently, can be operated at normal temperature, and has short beating time. Another advantage of the present invention is that the density requirement of the aerated chocolate can be quickly met by only using the most common frothing equipment (kenwood frothing machine), and the air-holding performance is excellent without violent volume contraction and expansion. The invention greatly saves the production cost and simplifies the operation.
In addition, the aerated chocolate centre according to the invention has virtually invisible pores and is less prone to surface cracking. The product can be stored for more than 2 months in the environment of not higher than 30 ℃, and can still keep an aerated state after being placed at the normal temperature for 8 months or even more than one year; contains no trans-acid, is not hydrogenated, and meets the requirement of consumers on health; compared with the common sandwich product, the low-fat low-sugar low-calorie sandwich product has light mouthfeel, has more creamy mouthfeel and is obviously different from the conventional sandwich product.
The present invention will be illustrated below by way of specific examples. It should be understood that these examples are illustrative only and are not intended to limit the scope of the present invention. The starting materials, methods and reagents used in the examples are those conventional in the art unless otherwise indicated.
The vegetable oils and emulsifiers used in the examples below were obtained from Jiali specialty fats & oils (Shanghai) Inc.
The detection method adopted is as follows:
and (3) melting point detection: according to ISO 6321: 2002 measurement of melting Point (slip Point) of animal and vegetable oils and fats
And (3) iodine value detection: measuring iodine value of animal and vegetable oil according to GB/T5532
And (3) FAC detection: the determination is carried out according to GB/T17376 animal and vegetable oil fatty acid methyl ester preparation and GB/T17377 gas chromatography analysis method of animal and vegetable oil fatty acid methyl ester
TAG detection: according to AOCS Ce 5-86, AOCS Ce 5-86(1997) Triglycerides by gas chromatography assay
Solid fat test (SFC): putting the sample into a glass sample tube special for a pulse nuclear magnetic resonance (p-NMR) instrument, melting for 0.5h in a constant-temperature water bath at 60 ℃ to eliminate crystal memory, transferring to a thermostat, keeping at 0 ℃ for 1h, then heating to a temperature to be measured, and detecting the solid-fat content (SFC) of the sample at the temperature by using the pulse nuclear magnetic resonance (p-NMR) instrument after keeping at the temperature for 0.5 h.
The ester exchange method comprises the following steps: vacuum drying raw material oil under heating, adding catalyst under heating. The heating is carried out at 105-110 ℃, and the drying time can be 0.5-2 hours. After the catalyst is added, the reaction is carried out for 0.5 to 2 hours at the temperature of 100 to 105 ℃, and then the temperature is reduced to 60 to 80 ℃ for vacuum breaking. The catalyst may be selected according to conventional techniques based on the raw material oil and fat used in the actual reaction, and usable catalysts include KOH, NaOH, Ca (OH)2、K2CO3、Na2CO3、KHCO3、NaHCO3And NaOCH3. The dosage of the catalyst is 0.3-2 wt% of the total weight of the grease and the raw material grease. The transesterification reaction is terminated using a terminator. The terminating agent may be citric acid, tartaric acid, hydrochloric acid, phosphoric acid or sulfuric acid. The addition amount of the terminating agent is 0.5-3 wt% of the total weight of the raw material grease.
The refining method comprises the following steps: including dehydration, decolorization, and deodorization. The dehydration is carried out at 100-110 ℃ and the vacuum dehydration is carried out for 0.5-2 hours. The decolorization is maintained at 105-115 ℃ for 0.1-1 hour in the presence of a decolorizer (e.g., activated clay). The deodorization is carried out under vacuum at 230 to 250 ℃ in an inert gas (e.g., nitrogen) atmosphere. The deodorized oil and fat composition has a free fatty acid content of less than 0.1 wt%.
Example I: oil and fat composition and preparation thereof
Fat and oil composition 1:
sample preparation: separating palm kernel oil to obtain palm kernel oil fraction IV of 8-9gI2Per 100g, palm oil fractionation product IV 33-36gI2100g of shea butter (IV 60-64 gI)2Per 100g) as per 2: 1: 2 mixing, chemical ester exchange and refining to obtain IV of 40-42gI2100g of a transesterification product having a melting point of 27 to 29 ℃, namely the grease composition 1.
Fat and oil composition 2:
the palm kernel oil fractionation product IV is 6-9 gI2100g, shea butter RBD shea olein (IV 60-64 gI)2Per 100g) as per 2: 3 mixing and then carrying outChemical transesterification and refining to obtain IV-40-42 gI2100g of ester-exchanged oil with the melting point of 24-26 ℃, namely the oil composition 2.
Oil and fat composition 3:
separating the palm oil with melting point (IV 44-50 gI)2Per 100g) and palm oil secondary fractionation product (IV is 64-66 gI)2Per 100g) as follows 9: 1, refining to obtain IV which is 45-49gI2100g of mixed oil with the melting point of 25-27 ℃, namely the oil composition 3.
Fat or oil composition 4:
fractionation product of palm kernel oil- (IV: 22-26 gI)2Per 100g) was separated from the palm oil fractionation product- (IV: 54-57gI2100g) according to the mass ratio of 3: 1, then carrying out chemical transesterification and refining to obtain IV of 30gI2100g of mixed oil with a melting point of 25-27 ℃, namely the oil composition 4.
Fat and oil composition 5:
separating the palm oil with melting point (IV 44-50 gI)2Per 100g) and palm oil secondary fractionation product (IV is 64-66 gI)2Per 100g) as follows 3: 7, refining to obtain IV (58-64 gI)2100g of mixed oil with the melting point of 18-23 ℃, namely the oil composition 5.
The basic index of each oil and fat composition was measured as described above, and the results are shown in table 1 below.
Table 1: basic index comparison table for different grease compositions
Figure BDA0001163828210000171
Example II: chocolate mass and preparation thereof
In the following examples, the chocolate mass and aerated filling preparation method and the aerated detection method used were as follows:
(1) the preparation process of the cocoa butter substitute filled chocolate slurry comprises the following steps:
using the fat compositions 1, 2, 3, 4 and 5 prepared in example I, cocoa butter replacer chocolate pastes were prepared, respectively, and the formulations thereof are shown in table 2 below.
Table 2: chocolate paste formula with cocoa butter substitute filling
Figure BDA0001163828210000172
The specific preparation process comprises the following steps: adding the slurry into a ball mill, and grinding at high speed for 30-40min to make the average particle size of the slurry reach 20-25 μm to obtain the chocolate sandwich sauce.
(2) The preparation process of the inflatable sandwich comprises the following steps:
and (3) putting the chocolate slurry prepared by the process in the step (1) into a Kenwood beating machine, and carrying out temperature control and beating on the slurry (the beating rate is medium-high grade). The slurry temperature was controlled between the temperatures shown in Table 3 while measuring the aeration rate, and the maximum aeration rate of the puff and the time t of the puff at that time were recorded.
The aeration rate, storage stability and other properties were calculated in the following manner, and the results are shown in tables 3 and 4.
(a) And (3) calculating the inflation rate:
air inflation (%) - (m)1-m2)/m2*100
Wherein m is1Is the weight of the chocolate mass before beating, m2Is the weight of the chocolate mass after beating. The higher the aeration rate, the better the whipping effect.
(b) Storage stability:
after the aeration, the product is stored at 30 ℃ for 2 weeks, and whether the original aeration effect can be maintained or not is observed.
TABLE 3
Figure BDA0001163828210000181
Figure BDA0001163828210000191
TABLE 4
Figure BDA0001163828210000192
The cocoa butter substitute center chocolate mass was prepared according to the formulation shown in table 5 below using the fat composition 1 prepared in example 1 according to the process for preparing a cocoa butter substitute center chocolate mass described in the above (1).
And controlling the temperature and beating according to the inflatable sandwich preparation process in the step (2). The aeration rate and storage stability were then measured according to the methods described previously. The results are shown in Table 5 below.
TABLE 5
Figure BDA0001163828210000193
Figure BDA0001163828210000201
Note: hardness: 1, dividing into soft parts; 2 min, softer; 3 min, hard;
cream feeling: 1 point, poor; 2 minutes, general; 3 minutes, better; 4 minutes, very good;
light and thin feeling: 1 point, poor; 2 minutes, general; 3 minutes, better; 4 minutes, very good;
the mouthfeel of the wax: 1 point, strong; 2 minutes, general; 3 minutes, weaker; 4 min, none; storage stability: v. root, stable; and X, is unstable.
The above four qualities were obtained by sensory evaluation.
As can be seen from tables 3-5, the products in the examples can be whipped at 20-30 ℃ to meet the requirement of aeration effect, the whipping time does not need to exceed 30min, and even the whipping time is 10min, so that a very high aeration rate can be achieved. Among them, the aerated filling prepared from the oil and fat composition 1 performed best (fig. 1), and at a higher temperature, the aerated filling can approach 65% of aeration rate and has a short set time, and is not easy to shrink at room temperature, and the aerated filling prepared from the oil and fat compositions 2 and 3 (fig. 2) has the highest aeration effect at 20-25 ℃, has more excellent mouthfeel than the oil and fat composition 1, and the aeration rate also approaches 60%. Thus, fat compositions 1 to 3 are all very good aerated chocolate base fats. Whereas the center-filled products prepared from grease compositions 4 and 5 are difficult to aerate at room temperature. Lower temperatures are required, add to the energy consumption of the equipment and complexity of manufacture, and do not allow long term storage at room temperature. In addition, the product does not have good mouthfeel because of low aeration rate.
These results all show that the fat compositions 1, 2, 3 have uniquely suitable fatty acid and triglyceride compositions and are suitable for preparing chocolate sauce with high aeration rate.
Storing the aerated filling product prepared from the grease compositions 1, 2 and 3 in an environment at not higher than 30 ℃ for more than 2 months, and finding that the product still keeps stable; these products were left at ambient temperature for one year and were found to remain aerated.

Claims (116)

1. A non-hydrogenated fat composition characterized by satisfying:
(1) the triglyceride of the non-hydrogenated oil and fat composition satisfies the following conditions based on the total weight of the non-hydrogenated oil and fat composition:
(a) the content of C50+ C48+ C46 is 40-70%;
(b) the content of C52 is 4-45%;
(c) the content of C50+ C52+ C54 is 10-95%;
(d) SSS content of 4-75%;
(e) the content of C36-C46 is 0.5-65%;
(f) the content of C48 is 3-30%; and
(g) the content of P2O is 2-50%;
(2) the weight ratio of the saturated fatty acid to the unsaturated fatty acid is within the range of 1-2;
(3) the solid fat content at 25 ℃ is 8-15%; and
(4) the solid fat content at 30 deg.C is 1-15%.
2. The non-hydrogenated fat and oil composition according to claim 1, wherein the non-hydrogenated fat and oil composition has one or more of the following characteristics:
the content of C52 is 4-40%;
the content of C50+ C52+ C54 is 15-95%;
SSS content of 4-65%;
the content of C48 is 5-30%; and
the content of P2O is 3-50%.
3. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C50+ C48+ C46 is 40-60%.
4. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C50+ C48+ C46 is 40-50%.
5. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C50+ C48+ C46 is 55-65%.
6. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C52 is 4-35%.
7. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C52 is 4-10%.
8. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C52 is 4-8%.
9. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C52 is 6-30%.
10. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C52 is 6-20%.
11. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C52 is 6-10%.
12. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C52 is 25-35%.
13. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C50+ C52+ C54 is 15-50%.
14. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C50+ C52+ C54 is 15-40%.
15. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C50+ C52+ C54 is 15-30%.
16. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C50+ C52+ C54 is 15-25%.
17. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C50+ C52+ C54 is 50-95%.
18. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C50+ C52+ C54 is 70-95%.
19. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C50+ C52+ C54 is 85-95%.
20. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the SSS content is 10-65%.
21. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the SSS content is 20-65%.
22. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the SSS content is 30-65%.
23. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the SSS content is 40-65%.
24. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the SSS content is 50-65%.
25. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the SSS content is 4-10%.
26. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C36-C46 is 10-60%.
27. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C36-C46 is 20-60%.
28. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C36-C46 is 30-60%.
29. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C36-C46 is 40-60%.
30. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C36-C46 is 45-60%.
31. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C36-C46 is 45-55%.
32. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C36-C46 is 50-60%.
33. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C36-C46 is 52-65%.
34. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C36-C46 is 0.5-5%.
35. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C48 is 5-25%.
36. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C48 is 10-30%.
37. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C48 is 12-25%.
38. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C48 is 15-30%.
39. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C48 is 18-28%.
40. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C48 is 10-25%.
41. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C48 is 5-8%.
42. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of C48 is 5-10%.
43. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of P2O is 10-50%.
44. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of P2O is 20-50%.
45. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of P2O is 30-50%.
46. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of P2O is 35-50%.
47. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of P2O is 40-50%.
48. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of P2O is 3-10%.
49. The non-hydrogenated fat and oil composition according to claim 1, wherein the triglyceride of the non-hydrogenated fat and oil composition satisfies, based on the total weight of the non-hydrogenated fat and oil composition: the content of P2O is 3-8%.
50. The non-hydrogenated fat and oil composition according to claim 1, wherein the solid fat content at 25 ℃ is 8 to 13%.
51. The non-hydrogenated fat and oil composition according to claim 1, wherein the solid fat content at 25 ℃ is 8 to 12%.
52. The non-hydrogenated fat and oil composition according to claim 1, wherein the solid fat content at 30 ℃ is 1 to 10%.
53. The non-hydrogenated fat and oil composition according to claim 1, wherein the solid fat content at 30 ℃ is 2 to 5%.
54. The non-hydrogenated fat and oil composition according to claim 1, wherein the non-hydrogenated fat and oil composition is a whole vegetable oil-based composition comprising a natural vegetable oil, a fraction or a transesterification product thereof, or a mixture of any two or more of the natural vegetable oil, the fraction and the transesterification product thereof.
55. The non-hydrogenated fat or oil composition of claim 54, wherein said natural vegetable oil is selected from the group consisting of: one or more of palm kernel oil, palm oil, shea butter, soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, corn oil, rice bran oil, peanut oil, olive oil, fish oil, coconut oil, sesame oil, sal fat, smoothie fat and cocoa butter.
56. The non-hydrogenated fat and oil composition according to claim 54, wherein the non-hydrogenated fat and oil composition comprises a transesterification product of a natural vegetable oil or a fractionation product thereof, and the transesterification product comprises at least a transesterification product of two or three of palm kernel oil or a fractionation product thereof, palm oil or a fractionation product thereof, and shea butter or a fractionation product thereof.
57. The non-hydrogenated fat and oil composition according to claim 54, wherein said non-hydrogenated fat and oil composition comprises a transesterification product of a natural vegetable oil or a fraction thereof, said transesterification product comprising at least a transesterification product of a palm kernel oil or a fraction thereof with a shea butter or a fraction thereof.
58. The non-hydrogenated fat composition according to claim 54, wherein the non-hydrogenated fat composition is a mixture of fractionated products of natural vegetable oils, the mixture comprising a medium melting point fractionated product of palm oil and palm olein.
59. The non-hydrogenated fat and oil composition according to claim 1, wherein said non-hydrogen isThe iodine value of the chemical oil composition is 35-55gI2/100g。
60. The non-hydrogenated fat and oil composition according to claim 1, wherein the iodine number of the non-hydrogenated fat and oil composition is 38 to 50gI2/100g。
61. The non-hydrogenated fat and oil composition according to claim 1, wherein the iodine number of the non-hydrogenated fat and oil composition is 40 to 50gI2/100g。
62. The non-hydrogenated fat and oil composition according to claim 1, wherein the melting point of the non-hydrogenated fat and oil composition is 20 to 32 ℃.
63. The non-hydrogenated fat and oil composition according to claim 1, wherein the melting point of the non-hydrogenated fat and oil composition is 22 to 30 ℃.
64. The non-hydrogenated fat and oil composition according to claim 1, wherein the non-hydrogenated fat and oil composition comprises a transesterification product of a palm kernel oil fractionation product, a palm oil fractionation product, and shea butter.
65. The non-hydrogenated fat or oil composition of claim 64, wherein said palm kernel oil fractionation product has an iodine value of 6 to 12gI2/100g。
66. The non-hydrogenated fat or oil composition of claim 64, wherein said palm kernel oil fractionation product has an iodine value of 6 to 10gI2/100g。
67. The non-hydrogenated fat or oil composition of claim 64, wherein said palm oil fraction has an iodine value of 30-40gI2/100g。
68. The non-hydrogenated fat and oil combination according to claim 64The product is characterized in that the iodine value of the palm oil fractionation product is 33-38gI2/100g。
69. The non-hydrogenated fat or oil composition of claim 64, wherein said shea butter has an iodine value of 50-65gI2/100g。
70. The non-hydrogenated fat or oil composition of claim 64, wherein said shea butter has an iodine value of 55 to 65gI2/100g。
71. The non-hydrogenated fat and oil composition according to claim 64, wherein the weight ratio of the palm kernel oil fraction product, the palm oil fraction product and the shea butter is 1 to 3: 1: 1 to 3.
72. The non-hydrogenated fat or oil composition according to claim 64, wherein the iodine number of the non-hydrogenated fat or oil composition is from 35 to 50gI2/100g。
73. The non-hydrogenated fat or oil composition according to claim 64, wherein the iodine number of the non-hydrogenated fat or oil composition is 38 to 45gI2/100g。
74. The non-hydrogenated fat or oil composition according to claim 64, wherein the melting point of the non-hydrogenated fat or oil composition is 22 to 32 ℃.
75. The non-hydrogenated fat or oil composition according to claim 64, wherein the melting point of the non-hydrogenated fat or oil composition is 25 to 30 ℃.
76. The non-hydrogenated fat and oil composition according to claim 1, wherein the non-hydrogenated fat and oil composition comprises a transesterification product of a mixture of a palm kernel oil fractionation product and shea butter.
77. Such as rightThe non-hydrogenated fat and oil composition according to claim 76, wherein the iodine value of said palm kernel oil fractionation product is from 6 to 12gI2/100g。
78. The non-hydrogenated fat or oil composition of claim 76, wherein said palm kernel oil fractionation product has an iodine value of from 6 to 10gI2/100g。
79. The non-hydrogenated fat or oil composition of claim 76, wherein said shea butter has an iodine value of 50-65gI2/100g。
80. The non-hydrogenated fat or oil composition of claim 76, wherein said shea butter has an iodine value of 55 to 65 gl ™2/100g。
81. The non-hydrogenated fat or oil composition of claim 76, wherein the weight ratio of palm kernel oil fractionation product to shea butter is from 1: 1 to 2.
82. The non-hydrogenated fat or oil composition according to claim 76, wherein the iodine number of said non-hydrogenated fat or oil composition is from 35 to 50gI2/100g。
83. The non-hydrogenated fat or oil composition according to claim 76, wherein said non-hydrogenated fat or oil composition has an iodine value of 38 to 45gI2/100g。
84. The non-hydrogenated fat or oil composition according to claim 76, wherein the melting point of the non-hydrogenated fat or oil composition is 20 to 30 ℃.
85. The non-hydrogenated fat composition according to claim 76, wherein said non-hydrogenated fat composition has a melting point of 22 to 28 ℃.
86. The non-hydrogenated fat and oil composition according to claim 1, wherein the non-hydrogenated fat and oil composition comprises a transesterification product of a mixture of a palm oil medium-melting-point fractionation product and a palm oil secondary fractionation product.
87. The non-hydrogenated fat or oil composition of claim 86, wherein said palm oil melt point fractionation product has an iodine value of 40-60gI2/100g。
88. The non-hydrogenated fat or oil composition of claim 86, wherein said palm oil melt point fraction has an iodine value of 40-55 gl ™2/100g。
89. The non-hydrogenated fat or oil composition of claim 86, wherein said secondary palm oil fractionation product has an iodine value of 60 to 70gI2/100g。
90. The non-hydrogenated fat or oil composition of claim 86, wherein said secondary palm oil fractionation product has an iodine value of 62 to 68 gl ™2/100g。
91. The non-hydrogenated fat composition according to claim 86, wherein the weight ratio of the melting point fractionation product of palm oil to the secondary fractionation product of palm oil is from 6 to 10: 1.
92. the non-hydrogenated fat composition according to claim 86, wherein the weight ratio of the melting point fractionation product of palm oil to the secondary fractionation product of palm oil is 8 to 10: 1.
93. the non-hydrogenated fat or oil composition according to claim 86, wherein the iodine number of said non-hydrogenated fat or oil composition is 40 to 55gI2/100g。
94. The non-hydrogenated fat or oil composition according to claim 86, wherein the iodine number of said non-hydrogenated fat or oil composition is 43 to 50gI2/100g。
95. The grease composition according to claim 1, wherein the composition:
(1) the triglyceride of the grease composition satisfies the following conditions based on the total weight of the grease composition:
(a) the content of C50+ C48+ C46 is 40-50%;
(b) the content of C52 is 4-10%;
(c) the content of C50+ C52+ C54 is 15-25%;
(d) SSS content of 50-65%;
(e) the content of C36-C46 is 52-65%;
(f) the content of C48 is 12-25%; and
(g) the content of P2O is 2-8%;
(2) the weight ratio of the saturated fatty acid to the unsaturated fatty acid is within the range of 1-2;
(3) the solid fat content at 25 ℃ is 8-15%;
(4) the solid fat content at 30 ℃ is 1-15%; or
(I) The triglyceride of the grease composition satisfies the following conditions based on the total weight of the grease composition:
(a) the content of C50+ C48+ C46 is 40-50%;
(b) the content of C52 is 4-10%;
(c) the content of C50+ C52+ C54 is 15-25%;
(d) SSS content of 50-60%;
(e) the content of C36-C46 is 45-55%;
(f) the content of C48 is 18-28%; and
(g) the content of P2O is 2-8%;
(II) the weight ratio of the saturated fatty acid to the unsaturated fatty acid is within the range of 1-2;
(III) the solid fat content at 25 ℃ is 10-15%; and
(IV) the solid fat content at 30 ℃ is 2-15%; or
(A) The triglyceride of the grease composition satisfies the following conditions based on the total weight of the grease composition:
(a) the content of C50+ C48+ C46 is 55-65%;
(b) the content of C52 is 25-35%;
(c) the content of C50+ C52+ C54 is 85-95%;
(d) the SSS content is 4-10%;
(e) the content of C36-C46 is 0.5-5%;
(f) the content of C48 is 5-8%; and
(g) the content of P2O is 35-50%;
(B) the weight ratio of the saturated fatty acid to the unsaturated fatty acid is within the range of 1-2;
(C) the solid fat content at 25 deg.C is 10-15%; and
(D) the solid fat content at 30 deg.C is 4-15%.
96. A chocolate mass comprising, by weight of the mass:
(1) 10-70% of the non-hydrogenated fat or oil composition of any one of claims 1 to 95; and
(2) 30-90% of solid.
97. The chocolate mass of claim 96, wherein the chocolate mass comprises, by weight of the mass:
(1) 35-50% of the non-hydrogenated fat or oil composition of any one of claims 1 to 95; and
(2) 50-65% of solid.
98. The chocolate mass of claim 96, wherein the solids comprise powdered sugar, optionally cocoa powder, optionally milk powder and lecithin.
99. The chocolate mass of claim 98, wherein the sugar powder is present in an amount of 10-60% by weight of the mass.
100. The chocolate mass of claim 98, wherein the sugar powder is present in an amount of 20-60% by weight of the mass.
101. The chocolate mass of claim 98, wherein the sugar powder is present in an amount of 30-60% by weight of the mass.
102. The chocolate mass of claim 98, wherein the sugar powder is present in an amount of 30-55% by weight of the mass.
103. The chocolate mass of claim 98, wherein the cocoa powder is present in an amount of 0 to 20% by weight of the mass.
104. The chocolate mass of claim 98, wherein the cocoa powder is present in an amount of 0 to 15% by weight of the mass.
105. The chocolate mass of claim 98, wherein the cocoa powder is present in an amount of 0 to 10% by weight of the mass.
106. The chocolate mass of claim 98, wherein the milk powder is present in an amount of 0 to 20% by weight of the mass.
107. The chocolate mass of claim 98, wherein the milk powder is present in an amount of 0-15% by weight of the mass.
108. The chocolate mass of claim 98, wherein the milk powder is present in an amount of 5% to 20% by weight of the mass.
109. The chocolate mass of claim 98, wherein the milk powder is present in an amount of 5% to 15% by weight of the mass.
110. The chocolate mass of claim 98, wherein lecithin is present at less than 2% by weight of the mass.
111. The chocolate mass of claim 98, wherein lecithin is present in an amount of 0 to 1% by weight of the mass.
112. The chocolate mass of claim 96, wherein the chocolate mass is whipped aerated chocolate mass having an aeration rate of 10 to 65%.
113. The chocolate mass of claim 112, wherein said chocolate mass has an aeration rate of 30-65%.
114. A chocolate centre or bakery centre prepared from the chocolate mass of any one of claims 96 to 113.
115. A food product comprising the chocolate center or baked good center of claim 114.
116. The food product of claim 115, wherein the food product is a baked good, a candy, or a combination of chocolate and center-filled products thereof.
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