CN109832351B

CN109832351B - Crystallization accelerator and grease composition containing same

Info

Publication number: CN109832351B
Application number: CN201711214403.6A
Authority: CN
Inventors: 姜波
Original assignee: Kerry Specialty Fats Shanghai Co ltd
Current assignee: Shanghai Jiali Food Industry Co ltd
Priority date: 2017-11-28
Filing date: 2017-11-28
Publication date: 2022-07-26
Anticipated expiration: 2037-11-28
Also published as: CN109832351A

Abstract

The invention provides a crystallization promoter and a grease composition containing the crystallization promoter. The content of stearic acid in the crystallization promoter is more than or equal to 40 percent based on the total weight of fatty acid contained in the crystallization promoter; in the composition of the triglyceride of the crystallization promoter, PPP is less than or equal to 20 percent, and StStStStStSt is more than or equal to 10 percent. The crystallization accelerator can promote the crystallization of grease. The grease composition containing the crystallization accelerator can improve the drying property, the mouth meltability and the glossiness of a chocolate product.

Description

Crystallization accelerator and grease composition containing same

Technical Field

The invention relates to a crystallization promoter and a grease composition containing the crystallization promoter.

Background

Fats and oils are important ingredients of chocolate, bakery products such as bread, cakes and the like. Directly affecting the quality of the final product.

As in chocolate products, the characteristics of fat directly affect the mouthfeel, texture, appearance, shelf life, etc. of the product. Cocoa butter is the main fat product for preparing chocolate, but because the yield is far from meeting the demand due to strict limitation of the production place, the cocoa butter substitute is produced at the same time. Cocoa butter substitutes are mainly classified into three major categories according to the characteristics of the raw materials and the processing characteristics: cocoa Butter Equivalent (CBE), lauric Cocoa Butter Substitute (CBS) and non-lauric cocoa butter substitute (CBR). Wherein the cocoa butter and cocoa butter equivalent require complicated temperature-adjusting process and are time-consuming. CBS and CBR do not need to adjust temperature, can be directly cooled and formed, save time and improve productivity. The length of cooling time is related to the crystallization speed of the grease.

Glazieli et al (G.M. de Oliveira et al/LWT-Food Science and Technology 63(2015)1155-1162) investigated the effect of the addition of 5 stearins (hard fat) on the crystallisation characteristics of palm oil. However, the 5 hard fats are all prepared by hydrogenation process. And the influence of the addition of the hard butter on the lauric fat is not mentioned.

EP 2839750A 1 describes an oil and fat composition containing a crystallization promoter, which has an anti-blooming effect. The crystallization promoter is grease containing more than 70% of palmitic acid. However, the application does not mention the effect of the crystallization promoter on the crystallization rate of the oil.

Therefore, there is still a need for an oil and fat composition, which is prepared by a non-hydrogenation process, can promote the crystallization of oil and fat, and can be applied to oil-containing foods such as candy products or baked foods.

Disclosure of Invention

The invention provides a crystallization promoter, based on the total weight of fatty acid contained in the crystallization promoter, the content of stearic acid in the crystallization promoter is more than or equal to 40 percent, and in the composition of triglyceride, PPP is less than or equal to 20 percent, StStStStStStSt is more than or equal to 10 percent.

In one or more embodiments, the crystallization promoter has a stearic acid content of greater than or equal to 50%, preferably greater than or equal to 65%, based on the total weight of fatty acids contained in the crystallization promoter.

In one or more embodiments, the stearic acid is present in an amount ranging from 40 to 80% by weight based on the total fatty acid content of the crystallization promoter.

In one or more embodiments, the sum of the oleic, linoleic, and linolenic acid content of the crystallization promoter is less than or equal to 40% based on the total weight of fatty acids present.

In one or more embodiments, the sum of the contents of oleic acid, linoleic acid and linolenic acid is in the range of 5 to 40% based on the total weight of the fatty acids contained.

In one or more embodiments, the crystallization promoter has a palmitic acid content of 40% or less, based on the total weight of fatty acids present.

In one or more embodiments, the palmitic acid content is in the range of 1 to 25%.

In one or more embodiments, the PPP is present in an amount ≦ 10%, for example, in a range of 0 to 5%, 0 to 3%, or 0 to 2%.

In one or more embodiments, the StStStStStStStStStStStStStStStSt is present in an amount of 10-50%, such as 10-45%, 10-40%, 20-40%, or 30-40%.

In one or more embodiments, the crystallization promoter has a content of PPSt of 10% or less, such as 8% or less, 5% or less, or 3% or less, in triglycerides.

In one or more embodiments, the crystallization promoter has a StOO content of ≧ 1% in the triglycerides, for example between 1-15%, such as 3-15% or 3-10%.

In one or more embodiments, the sum of StOSt and StStStO content in the triglyceride of the crystallization promoter is 10% or more, such as between 10 and 30%, such as 15 to 28% or 20 to 27%.

In one or more embodiments, the crystallizing accelerator has a SSU/SUS > 1, > 1.3, or ≧ 1.5 in the triglyceride, such as between 1-2.5.

In one or more embodiments, the crystallization promoter is prepared by transesterification and optionally fractionation of a vegetable oil having a stearic acid content of 25% or greater.

In one or more embodiments, the vegetable oil is selected from: any compound of one or any plurality 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, mango kernel oil, sesame oil, sal fat, smoothie fat and cocoa butter, or an extraction product or transesterification product thereof; preferably, the vegetable oil is selected from shea butter, cocoa butter, shea butter fractionated solids and one or a mixture of any of liquid and mango kernel oils.

The invention also provides a grease composition containing the crystallization promoter; preferably, the content of the crystallization accelerator is 0.5-30%, preferably 1.5-15%, based on the total weight of the grease composition.

The invention also provides the use of a crystallisation accelerator as described herein to promote, enhance or accelerate the crystallisation of fat and oil for oily food products and the use of a crystallisation accelerator or a fat and oil composition comprising the crystallisation accelerator as described herein to improve the dryness, meltability and gloss of chocolate products.

The invention also provides oily food which contains the crystallization promoter or the grease composition containing the crystallization promoter or is prepared by using the grease composition containing the crystallization promoter as all or part of grease components; preferably, the oil-containing food comprises a confectionery product and a baked good as described herein.

Drawings

FIG. 1: and oil and fat precipitation of the fat-replacing chocolate paste. The left panel shows the oil and fat deposition in the chocolate paste prepared with LSS20-03, and the right panel shows the oil and fat deposition in the chocolate paste prepared with fat blend 4.

Detailed Description

It is understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (e.g., embodiments) may be combined with each other to constitute a preferred embodiment.

Crystallization accelerator

A crystallization promoter is provided herein which promotes the crystallization of oils and fats. Based on the total weight of fatty acid contained in the crystallization promoter, the stearic acid content of the crystallization promoter is more than or equal to 40 percent, such as more than 50 percent, more than 60 percent, even more than 65 percent. Generally, the stearic acid content is not higher than 80%. Thus, in certain embodiments, the stearic acid is present in an amount ranging from 40% to 80%, such as from 50% to 80%, or from 60% to 80%, or from 65% to 80%, based on the total weight of fatty acids present in the crystallization promoter.

In the crystallization promoters provided herein, the sum of the contents of oleic acid, linoleic acid and linolenic acid is generally less than or equal to 40%, e.g., less than or equal to 35%, less than or equal to 30%, less than or equal to 25%, etc., based on the total weight of fatty acids present. In certain embodiments, the sum of the oleic, linoleic, and linolenic acid content is in the range of 5 to 40%, such as 15 to 35%, 5 to 15%, 10 to 35%, or 10 to 25%, based on the total weight of fatty acids present. In certain embodiments, the crystallization promoters herein comprise from 5% to 35% oleic acid, such as from 5% to 25% oleic acid, based on the total weight of fatty acids present.

In certain embodiments, the crystallization promoters described herein contain palmitic acid (C16:0) in an amount of less than or equal to 40%, for example, less than or equal to 30%, less than or equal to 25%, less than or equal to 20%, or less than or equal to 10%, based on the total weight of fatty acids present. In certain embodiments, the palmitic acid is present in an amount in the range of 1 to 25%, for example in the range of 3 to 10%.

With respect to the triglycerides present, the crystallization promoter described herein has a PPP < 20%. Preferably, the PPP content is less than or equal to 10%, less than or equal to 5%, less than or equal to 3%, or less than or equal to 2%, for example, in the range of 0 to 10%, 0 to 5%, 0 to 3%, or 0 to 2%.

Preferably, the crystallization promoter described herein has a StStStStStStStStStStSt.gtoreq.10% based on the total weight of triglycerides. More preferably, StStStStStStStStStStStStStStStStSt is 15% or more, 20% or more, or 30% or more. In certain embodiments, the StStStStStStStStStStStStStStStSt is present in an amount of 10-50%, such as 10-45%, 10-40%, 20-40%, or 30-40%.

In certain embodiments, the crystallization promoters herein comprise PPSt in an amount of 10% or less, e.g., 8% or less, 5% or less, or 3% or less.

In certain embodiments, the crystallization promoter herein comprises StOO in an amount of 1% or more, for example 3% or more, 5% or more, or 10% or more. In certain embodiments, the StOO is present in an amount of between 1 and 15%, such as 3 and 15% or 3 and 10%.

In certain embodiments, the sum of StOSt and StStStO content in the crystallization promoter herein is 10% or more, such as 15% or more or 20% or more. In certain embodiments, the sum of StOSt and StStStStO is between 10 and 30%, such as 15 to 28% or 20 to 27%.

In certain embodiments, in the crystallization promoters herein, SSU/SUS > 1, > 1.3, or ≧ 1.5, such as 1 < SSU/SUS ≦ 2.5.

It is to be understood that, herein, St represents stearic acid, O represents oleic acid, P represents palmitic acid, S represents a saturated fatty acid having a carbon chain of 12 and above, U represents an unsaturated fatty acid having a carbon chain of 16 and above, SSU represents a triglyceride having a saturated fatty acid at positions 1 and 2 and an unsaturated fatty acid at position 3, and SUS represents a triglyceride having a saturated fatty acid at positions 1 and 3 and an unsaturated fatty acid at position 2. PPSt represents triglycerides with palmitic acid in the 1 and 2 positions and stearic acid in the 3 position.

Thus, in certain embodiments, the stearic acid content, PPP content, and StStSt content of a class of crystallization promoters provided herein meet the requirements set forth above. In certain embodiments, the crystallization promoter further satisfies the aforementioned requirements with respect to the content or ratio of any one or more of the following fatty acids or triglycerides: the sum of the contents of oleic acid, linoleic acid and linolenic acid, the oleic acid content, the palmitic acid content, the content of PPSt, the content of StOO, the sum of StOSt and StStStStO contents, and SSU/SUS (ratio of SSU to SUS).

For example, the content of stearic acid in the crystallization promoter is more than or equal to 40 percent based on the total weight of the contained fatty acid, and in the composition of triglyceride, PPP is less than or equal to 20 percent, StStStStStStSt is more than or equal to 10 percent; preferably, the crystallisation accelerator also has any one or more or all of the following characteristics:

(1) the sum of the contents of oleic acid, linoleic acid and linolenic acid is less than or equal to 40 percent based on the total weight of the contained fatty acid;

(2) the oleic acid content is 5-35% by total weight of the fatty acid;

(3) the content of the palmitic acid is less than or equal to 40 percent based on the total weight of the fatty acid;

(4) the content of PPSt is less than or equal to 10 percent based on the total weight of triglyceride;

(5) the content of StOO is more than or equal to 1 percent based on the total weight of triglyceride;

(6) the sum of StOSt and StStStO content is more than or equal to 10 percent based on the total weight of triglyceride; and

(7)SSU/SUS＞1。

in certain embodiments, the crystallization promoters herein have a stearic acid content of 40-80% based on the total weight of fatty acids present, and a triglyceride composition having a PPP ≦ 50% and a StStStSt ≧ 10%; preferably, the crystallisation accelerator also has any one or more or all of the following characteristics:

(1) the sum of the contents of oleic acid, linoleic acid and linolenic acid is 5-35% of the total weight of the fatty acid;

(2) the oleic acid content is 5-35% by total weight of the fatty acid;

(3) the content of palmitic acid is 1-25% by total weight of the fatty acid;

(4) the PPSt content is less than or equal to 8 percent based on the total weight of the triglyceride;

(5) the content of StOO is 1-15% by total weight of triglyceride;

(6) the sum of StOSt and StStStO content is 10-30% of the total weight of triglyceride; and

(7)SSU/SUS＞1。

in certain embodiments, the crystallization promoters herein have the following characteristics:

(a) the content of stearic acid is 60-80% of the total weight of the fatty acid;

(b) the content of palmitic acid is less than 10 percent, for example, 1 to 8 percent based on the total weight of the fatty acid;

(c) the PPP content is less than or equal to 1 percent based on the total weight of the triglyceride;

(d) the StStStStStStStStStStStStStStStStStSt content is more than or equal to 20%, such as 20-40% of the total weight of triglyceride;

and optionally any one or any plurality or all of the following features:

(e) the sum of the contents of oleic acid, linoleic acid and linolenic acid is 10-35% of the total weight of the fatty acid;

(f) the oleic acid content is 5-35% by total weight of the fatty acid;

(g) the PPSt content is less than or equal to 3 percent based on the total weight of the triglyceride;

(h) the StOO content is 3-15% by total weight of triglyceride;

(i) the sum of StOSt and StStStO content is 20-28% of the total weight of triglyceride; and

(j)SSU/SUS＞1.3。

preparation of crystallization promoters

The conventional vegetable oil can be used as a raw material to carry out ester exchange reaction to obtain ester exchange oil and fat, so that the crystallization promoter is prepared. In certain embodiments, the transesterified oil or fat produced is subjected to fractionation to produce the crystallization promoting agent herein.

The vegetable oils which may be used to prepare the crystallization promoters described herein may be any of a variety of natural vegetable oils, preferably those having a stearic acid content of greater than or equal to 25%, preferably greater than or equal to 35%, preferably greater than or equal to 50%, including, but 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, mango kernel oil, sesame oil, sal fat, illipe fat and cocoa butter, or any compound of one or any of these, or a fractionated or transesterified product thereof. In certain embodiments, the natural vegetable oil is selected from shea butter, cocoa butter, shea butter, and liquid and mango kernel oils.

The transesterification reaction may be a transesterification reaction conventional in the art, including chemical transesterification and enzymatic transesterification. For example, chemical transesterification involves vacuum drying of the starting oil under heat and addition of the catalyst under heat. 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 for 0.1 to 2 hours at 80 to 110 ℃ (e.g. 100 ℃) and under vacuum (e.g. 10 to 15mbar)For example, 0.5 hour, then the temperature is reduced to 60-80 ℃, for example, 70 ℃ and vacuum is broken. The catalyst may be one 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 alkali or alkaline earth metal hydroxide is selected from KOH, NaOH and Ca (OH) ₂ . The carbonate of an alkali metal can be selected from K ₂ CO ₃ And Na ₂ CO ₃ . The bicarbonate of an alkali metal is selected from KHCO ₃ And NaHCO ₃ . The alkoxide of an alkali metal may be, for example, NaOCH ₃ . The amount of the catalyst used may be 0.1 to 3.0%, preferably 0.3 to 2%, more preferably 0.5 to 1.0% by weight of the oil.

Preferably, the transesterification reaction is terminated using a terminator. The terminating agent may be water, 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%, for example, 1% by weight of the oil can be added. When water is used to terminate the reaction, the amount of water used may be 5 to 15% by weight of the oil.

The enzymatic transesterification can then be carried out in the presence of an esterifying enzyme. Typically, the esterases may be selected from lipases with or without 1,3 selectivity, such as Lipozyme RMIM or Lipozyme TL IM from Novozymes A/S, Denmark, and the like. The addition amount of the esterifying enzyme is 5-10% of the weight of the oil. The reaction is usually carried out at 50 to 70 ℃ for 4 to 12 hours. The lipase is then separated from the oil phase by filtration or centrifugation. The oil phase can be treated by molecular distillation (160-220 ℃, the vacuum degree is less than 1mbar, the proper flow rate and rotation speed are controlled, and the heavy phase is collected) to obtain the crystallization accelerator.

Fractionation may be carried out using fractionation techniques well known in the art. For example, in certain embodiments, the transesterified oil or fat is mixed with a separating solvent such as acetone, heated to 45-50 ℃, stirred and maintained for 0.5-1min, then slowly cooled to a temperature of 30 ℃ or below 30 ℃ under stirring and maintained at the temperature for 0.5-1.5 h, then vacuum filtered, separated to obtain a solid, and the acetone is removed from the solid portion to obtain the crystallization promoter herein. The seeding agent may also be subjected to the decolorization and deodorization treatments described above.

The resulting oil or fat may be subjected to conventional refining after transesterification or fractionation. For example, refining includes steps of dehydration under heating, and deodorization under heating. The dehydration may be performed under vacuum (10-15mba) at 90-120 deg.C, such as 105 deg.C, and the dehydration time may 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 at 180 to 260 ℃ (e.g., 240 ℃) in an inert gas (e.g., nitrogen) atmosphere, and the reaction time can be 1 to 4 hours.

Thus, in certain embodiments, the crystallization promoter of the present invention is a crystallization promoter that crystallizes at 18 ℃ after the chemical or enzymatic transesterification of shea butter or shea butter stearin and the product of the transesterification is fractionated. In certain embodiments, the crystallization promoting agent of the present invention is a crystallization promoting agent crystallized at 30 ℃ obtained by subjecting a product obtained by transesterification to fractionation treatment after the chemical transesterification or enzymatic transesterification of shea butter. In certain embodiments, the crystallization promoter of the present invention is a crystallization promoter crystallized at 25 ℃ obtained by subjecting a product obtained by transesterification to fractionation treatment after chemical transesterification or enzymatic transesterification of a compound obtained by extracting stearin from shea butter and palm oil. In these embodiments, the weight ratio of shea butter to palm oil fractionated stearin may be in the range of 3-5: 1, or a salt thereof.

In certain embodiments, the starting oil used to prepare the crystallization promoters herein has an iodine value above 30. The iodine value test method can refer to AOCS Cd 1 c-85.

Oil and fat composition containing crystallization promoter described herein

Provided herein is a fat composition containing the crystallization promoter described herein, which can be used for the preparation of oil-containing foods such as chocolate and bakery foods.

In the grease composition herein, the content of the crystallization promoter is generally 0.5 to 30%, for example 0.5 to 20%, 5 to 20% or 10 to 20% of the total weight of the grease composition. The oil and fat composition may further contain more crystallization promoters when required.

The oil and fat composition further contains base oil. Any fat suitable for use in the preparation of oil-containing foods, particularly chocolate products, may be used as the base oil for the fat compositions herein. Thus, suitable base oils include, but are not limited to, palm kernel oil stearin, palm kernel oil, palm kernel olein, palm oil and its fractions, vegetable oil, sunflower oil, and the like.

The fat compositions described herein may be prepared by mixing the crystallization promoters described herein with an appropriate amount of base oil.

Use of

The crystallization promoter can promote the crystallization of the grease. In certain embodiments, the fat compositions containing the crystallization promoters herein may also improve the dryness, meltability, and gloss of chocolate products.

Accordingly, also provided herein is the use of a crystallization promoter as described herein to promote, enhance or accelerate the crystallization of a fat for oily food products. Further, also provided herein is the use of a crystallization promoter as described herein or a fat composition comprising the crystallization promoter for improving the dryness, meltability and gloss of a chocolate product.

Oil-containing food

The present invention relates to oleaginous food products, including in particular confectionery products and baked goods, comprising a crystallization promoter as described herein or a fat and oil composition comprising such a crystallization promoter.

Confectionery products may include chocolate, chocolate-like products, ice cream and jelly. The candy product can contain a proper amount of the crystallization promoter or the grease composition containing the crystallization promoter. For example, the confectionery product comprises at least 1 wt%, for example 3 to 10 wt%, of a crystallisation accelerator, or contains 30 to 50 wt% of a fat or oil composition as described herein.

Other ingredients typically contained in confectionery products may also be included, including but not limited to sugar, skim milk powder, cocoa butter, nuts (e.g., hazelnut powder and/or hazelnut paste), emulsifiers (e.g., lecithin, PGPR, sorbitan tristearate, or mixtures thereof), flavorings (e.g., vanilla, vanillin, mint, orange, etc.), colorants and inclusions (e.g., candy and fruit pieces), and the like. The chocolate-based product may be selected from bars, fillings, biscuit cream and confectionery coatings.

In certain embodiments, provided herein is a chocolate sauce comprising a crystallization promoter or a fat composition described herein. Typically, the amount of the crystallisation accelerator described herein is from 1 to 10%, for example from 3 to 10%, or the amount of the fat composition described herein is from 30 to 50%, based on the total weight of the chocolate paste. The chocolate paste may also contain other ingredients contained in the chocolate paste including, but not limited to, sugar, cocoa powder, skim milk powder, and emulsifiers, etc. In certain embodiments, the chocolate paste comprises, based on the total weight of the chocolate paste:

(1) 35-50% of sugar;

(2) 5-15% of cocoa powder;

(3) 8-15% of skimmed milk powder;

(4) 30-50% of the grease composition; and

(5) 0.1-0.5% of emulsifier.

Chocolate products, including chocolate coatings and chocolate bars, may be prepared using the chocolate sauce of the invention. The preparation method is the conventional method in the field. The invention therefore also includes a chocolate product, such as a chocolate coating and a chocolate bar, which contains the fat composition or chocolate sauce of the invention.

Herein, the baked goods include biscuits, cookies, cakes, donuts, pastries and the like, and the other raw materials than the crystallization accelerator or the grease composition of the present invention are conventional raw materials for preparing such baked goods.

The present invention will be described below by way of specific examples. It is to be understood that these examples are illustrative only and are not intended to limit the present invention. The methods and reagents used in the examples are, unless otherwise indicated, conventional in the art.

Examples

Preparation of oil composition 1

1000g of shea butter (shea olein, iodine value 54) was weighed out for transesterification. The ester exchange reaction is a chemical ester exchange reaction with the following conditions:

adding 0.1-0.5% (oil weight) of sodium methoxide as catalyst to carry out random ester exchange reaction at 105 deg.C and 10-15mbar vacuum degree for 30 min. Then, 10% by weight of water was added to terminate the transesterification reaction and the oil was washed with water to remove sodium methoxide and washed with water to neutrality. And then dehydrating at the temperature of 90-105 ℃ under the vacuum degree of 10-15mba for 30 min. And finally, decoloring (90-110 ℃ under vacuum, adding a certain amount of argil, stirring for reaction for 30min, cooling, filtering, and deodorizing (reacting for 1-4 h at 180-250 ℃ under vacuum stirring and nitrogen filling) to obtain the refined ester exchange oil 1.

Weighing 1 part of refined ester-exchange grease 1 and 4 parts of acetone, heating to 45-50 ℃, heating the mixture to 50 ℃ under stirring, maintaining for 0.5-1min, slowly cooling to 18 ℃ under stirring, maintaining for about 1 hour at 18 ℃, and then removing the acetone from the obtained solid part by vacuum filtration separation to obtain the grease composition 1.

Preparation of oil composition 2

Weighing 1 part of refined interesterified grease 1 and 3 parts of acetone, heating to 45-50 ℃, heating the mixture to 50 ℃ while stirring, maintaining for 0.5-1min, slowly cooling to 30 ℃ while stirring, maintaining for about 1 hour at 30 ℃, and then removing acetone from the solid part obtained by vacuum filtration and separation to obtain the grease composition 2.

Preparation of oil composition 3

1000g of shea butter stearin (seal stearine, iodine value 34) is weighed and subjected to an enzymatic transesterification reaction to prepare refined interesterified oleoresin 3, and the enzymatic transesterification conditions are as follows:

5-10 percent (oil weight) of esterifying enzyme (Lipozyme RMIM or Lipozyme TL IM) is added, the mixture is stirred and reacted for 4-12h at the temperature of 50-70 ℃, and then the lipase is separated from the oil phase by methods such as filtration or centrifugal separation. The oil phase can be subjected to molecular distillation (160-220 ℃, the vacuum degree is less than 1mbar, the appropriate flow rate and rotation speed are controlled, and the heavy phase is collected) to obtain refined ester exchange grease 3. The decolorizing and deodorizing conditions are the same as those of the refined ester-exchanged oil 1.

Preparation of oil composition 4

4 parts of shea butter (iodine value 54) and 1 part of palm oil fractionated stearin (iodine value 33) are weighed and mixed for transesterification reaction to prepare transesterified oil 4. Weighing 1 part of refined ester-exchange grease 4 and 3 parts of acetone, heating to 45-50 ℃, heating the mixture to 50 ℃ under stirring, maintaining for 0.5-1min, slowly cooling to 25 ℃ under stirring, maintaining for about 1 hour at 25 ℃, and then removing acetone from the solid part obtained by vacuum filtration and separation, decolorizing and deodorizing to obtain the grease composition 4. The ester exchange, decolorization and deodorization conditions are the same as those of the refined ester exchange grease 1.

Index analysis of fat and oil composition

Detecting fatty acids with reference to AOCS Ce lf-96; SUS and SSU isomers were carried out by the method described in weiting et al (study of triglyceride isomers having a tandem silver ion chromatography column analysis structure, china fat 2012, 37(7) 79-81). The results are shown in table 1 below.

TABLE 1

Triglyceride was detected by Agilent model 7820A gas chromatograph according to AOCS Ce 5-86 standard. The analysis conditions are that the temperature of the FID detector is 370 ℃ and the sample injection temperature is 360 ℃. The results are shown in table 2 below.

TABLE 2

Example 1

The 15% fat composition 1 and 85% palm kernel oil stearin (iodine value 7) were mixed to obtain a mixed fat 1.

Example 2

The 10% fat-and-oil blend 2 was mixed with 90% palm kernel oil stearin (iodine value 7) to obtain a mixed fat-and-oil 2.

Example 3

The 20% fat composition 3 was mixed with 80% palm oil intermediate fraction (iodine value 46.7) to obtain a mixed fat 3.

Example 4

The 10% fat composition 4 was mixed with 90% LSS20-03 (commercially available product, jiali special fat (shanghai) ltd) to obtain mixed fat 4.

Comparative example 1

Refined palm kernel oil stearin having an iodine value of 7.

Comparative example 2

An intermediate fraction of refined palm oil, PMF (iodine value 46.7).

Comparative example 3

Commercially available LSS20-03 (manufactured by Jia Li specialty fats & oils (Shanghai) Co., Ltd.) was used.

Comparative example 4

Mixing 10% of fully hydrogenated palm oil (HPO, iodine value less than 1) and 90% of palm kernel oil stearin (iodine value 7) to obtain mixed oil 5.

Comparative example 5

A 10% fractionated stearin (from EP283975 example 1) was mixed with 90% palm kernel oil stearin (iodine value 7) to give a mixed fat 6.

Crystallization-promoting results of fat and oil compositions

SFC was detected with reference to AOCS Cd 16 b-93. Specifically, 3g of a grease sample and solid grease were weighed into a tube, and the test method was as follows: standing at 60 deg.C for 30min, standing at 10 deg.C for 10min, and measuring Solid Fat Content (SFC), wherein the higher the solid fat content is, the faster the crystallization rate is. The results are shown in Table 4 below.

TABLE 4

Examples/comparative examples	SFC(10℃，10min)
		Example 1	89％
Example 2	90％
		Example 3	32％
Example 4	19％
		Comparative example 1	86％
Comparative example 2	26％
		Comparative example 3	11％

Example 6: application experiments

Chocolate paste preparation was carried out according to the following formula 5:

TABLE 5

The chocolate sauce preparation process comprises the following steps:

putting all the materials into a 60 ℃ ball mill, setting the rotating speed of the ball mill to 6.5 grades for mixing for 90min, and discharging the chocolate sauce for later use after 3 grades for mixing for 30 min.

Preparing the fat-replacing chocolate blocks:

respectively adjusting the temperature of chocolate sauce prepared from mixed oil 1, mixed oil 2, palm kernel oil stearin (iodine value 7), mixed oil 5 and mixed oil 6 to be 40-45 ℃, pouring the materials into a preheated plastic template, rapidly scraping redundant materials, vibrating, placing into a 10 ℃ oven, cooling for 25min, taking out, inclining the template, and lightly knocking the template until all chocolate blocks fall down. Respectively preparing chocolate blocks 1, 2, 3, 4 and 5, and storing for later use (temperature is 20-22 deg.C, and humidity is less than or equal to 65%).

Fat-substitute chocolate product-preparation of coating:

respectively adjusting the temperature of chocolate sauce using the mixed oil 3 and PMF to 45 ℃, soaking the wafer into the chocolate sauce, taking out the wafer, and vibrating to remove the redundant sauce. Placing the mixture in an oven at 6-8 ℃, placing the mixture in the oven, cooling the mixture for 40min, and taking out the mixture. Respectively preparing the products 1 and 2 of the fat-substitute coating for storage and standby (the temperature is 20-22 ℃, and the humidity is less than or equal to 65%).

Sensory evaluation:

the drying performance was evaluated according to the following criteria:

the time for the fingers to touch the chocolate surface until no chocolate was attached to the fingers was recorded in an oven at 6-8 ℃. The shorter the time, the better the drying property. E-mail

The melt mouth fusion was evaluated according to the following criteria:

the prepared fat-substitute chocolate bars and the coating products are placed in a constant-temperature and constant-humidity box (25 ℃, and the moderate degree is 55%) for 2 days, and then the chocolate is taken out for oral fusibility evaluation.

"V" means melting quickly in the mouth without a waxy sensation;

by "═ is meant that melting in the mouth is slow, slightly waxy, and acceptable;

"X" indicates that melting in the mouth was slow, a noticeable waxy feel, and unacceptable.

The product gloss was evaluated according to the following criteria:

the prepared fat-substitute chocolate block-discharging product is sealed in a plastic packaging bag, is placed in a constant temperature and humidity box (25 ℃, the humidity is 55 percent) for 30 days, is taken out, and is observed for the luster of the chocolate product. The assessor performed an assessment on a scale of 0-5. 4-5 indicates that the product gloss is good; 2-3 shows that the product has certain luster and is slightly dark; 0-1 indicates that the product is lusterless and dull. The higher the score, the better the gloss of the product.

The test results are shown in table 6 below.

TABLE 6

In addition, the chocolate pieces 1-2 are slightly softer than the chocolate pieces 4-5 in hardness, so that the taste is softer and closer to that of pure fat chocolate.

Preparing the fat-replacing chocolate sauce:

the chocolate paste 1 and the chocolate paste 2 are prepared by weighing the mixed grease 4 and the LSS20-03 according to the formula and the method. Chocolate pastes 1 and 2 were each prepared by placing 50g of each chocolate paste in a 100ml beaker, and then placed in an oven at 50 ℃ to observe the separation of surface fat.

The results are shown in FIG. 1. As a result, no fat was significantly separated from the chocolate paste 1 after 3 weeks (right panel), and little fat was separated from the chocolate paste 2 (left panel).

Claims

1. A crystallization promoter, wherein the crystallization promoter has the following characteristics:

(a) the content of stearic acid is 40-80% of the total weight of the fatty acid;

(b) the content of palmitic acid is 1-25% by total weight of the fatty acid;

(c) the PPP content is 0-2% of the total weight of the triglyceride;

(d) the StStStStStStStStStStStStStSt content is 10-50% calculated by the total weight of triglyceride;

and optionally any, any plurality or all of the following features:

(e) the sum of the contents of oleic acid, linoleic acid and linolenic acid is 5-35% of the total weight of the fatty acid;

(f) the oleic acid content is 5-35% by total weight of the fatty acid;

(g) the PPSt content is less than or equal to 8 percent based on the total weight of the triglyceride;

(h) the content of StOO is 1-15% by total weight of triglyceride;

(i) the sum of StOSt and StStStO content is 10-30% of the total weight of triglyceride; and

（j）SSU/SUS＞1。

2. the crystallization accelerator according to claim 1, wherein the StStStStStStStStStSt content is 10 to 45%.

3. The crystallization promoter of claim 1, wherein the stearic acid is present in an amount of from 65% to 80%.

4. The crystallization accelerator according to claim 2, wherein the StStStStStStStStStSt content is 10 to 40%.

5. The crystallization accelerator according to claim 2, wherein the StStStStStStStStStSt content is 20 to 40%.

6. The crystallization accelerator according to claim 2, wherein the StStStStStStStStStSt content is 30 to 40%.

7. The crystallization promoter according to claim 1, wherein the crystallization promoter has the following characteristics:

(b) the palmitic acid content is 1% to less than 10% by total weight of the fatty acids present;

(c) the PPP content is 0-1% of the total weight of the triglyceride;

(d) the StStStStStStStStStStStStStStSt content is 20-50% by total weight of triglyceride;

and optionally any, any plurality or all of the following features:

(f) the content of PPSt is less than or equal to 3 percent based on the total weight of triglyceride;

(g) the content of StOO is 3-15% by total weight of triglyceride;

(h) the sum of StOSt and StStStO content is 20-28% of the total weight of triglyceride; and

（i）SSU/SUS＞1.3。

8. the crystallization promoter of claim 1, wherein the palmitic acid content is between 1 and 8%.

9. A seeding agent according to claim 7, wherein the StStStStStStStStStStSt content is between 20 and 40%.

10. A crystallisation accelerator according to any one of claims 1 to 9, which is prepared by transesterification and optionally fractionation of a vegetable oil having a stearic acid content of at least 25%.

11. The crystallization promoter of claim 10, wherein the vegetable oil is selected from the group consisting of: any compound of one or any 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, coconut oil, mango kernel oil, sesame oil, sal fat, illipe fat and cocoa butter, or a fractionated product or transesterified product thereof.

12. The crystallization promoter according to claim 10, wherein the vegetable oil is selected from the group consisting of: shea butter, cocoa butter, shea butter solid extract, liquid oil, and/or mango kernel oil.

13. A fat or oil composition comprising the crystallization promoter according to any one of claims 1 to 12 and a base oil.

14. The fat composition according to claim 13, wherein the content of the crystallization promoter is 0.5 to 30% by weight based on the total weight of the fat composition.

15. The fat composition according to claim 13 or 14, wherein the base oil is a fat suitable for use in the preparation of oil-containing foods.

16. The fat composition according to claim 15, wherein the oil-containing food is a chocolate product.

17. The fat composition according to claim 15, wherein the base oil is selected from any one or a mixture of any more of palm kernel oil stearin, palm kernel oil, palm kernel olein, palm oil and its fractions, rape oil and sunflower oil.

18. Use of a crystallisation accelerator according to any one of claims 1 to 12 to promote, enhance or accelerate crystallisation of a fat or oil for use in an oleaginous food product.

19. An oil-containing food comprising the crystallization promoter according to any one of claims 1 to 12 or an oil and fat composition containing the crystallization promoter, or prepared by using the oil and fat composition containing the crystallization promoter according to any one of claims 1 to 12 as all or part of the oil and fat component thereof.

20. The oil-containing food product of claim 19, wherein the oil-containing food product comprises a confectionery product and a baked good.

21. A chocolate sauce comprising a crystallisation accelerator according to any one of claims 1 to 12 or a fat composition according to any one of claims 13 to 17.

22. The chocolate paste of claim 21, wherein the chocolate paste comprises, based on the total weight of the chocolate paste:

(1) 35-50% of sugar;

(2) 5-15% of cocoa powder;

(3) 8-15% of skimmed milk powder;

(4) the grease composition according to any one of claims 13 to 17, which comprises 30 to 50%; and

(5) 0.1-0.5% of emulsifier.

23. A chocolate product prepared using the chocolate paste of claim 21 or 22.

24. The chocolate product of claim 23, wherein the chocolate product comprises a chocolate coating and chocolate bars.

25. Use of a crystallisation accelerator or a fat or oil composition comprising a crystallisation accelerator as claimed in any one of claims 1 to 12 to improve the dryness, meltability and gloss of a chocolate product.