CN113115829A - Grease composition and preparation method and application thereof - Google Patents
Grease composition and preparation method and application thereof Download PDFInfo
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- CN113115829A CN113115829A CN201911391939.4A CN201911391939A CN113115829A CN 113115829 A CN113115829 A CN 113115829A CN 201911391939 A CN201911391939 A CN 201911391939A CN 113115829 A CN113115829 A CN 113115829A
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- 239000000203 mixture Substances 0.000 title claims abstract description 120
- 239000004519 grease Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000019219 chocolate Nutrition 0.000 claims abstract description 105
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000009508 confectionery Nutrition 0.000 claims abstract description 12
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims abstract description 4
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 4
- 125000005313 fatty acid group Chemical group 0.000 claims abstract 2
- 235000019197 fats Nutrition 0.000 claims description 144
- 239000003921 oil Substances 0.000 claims description 40
- 235000019198 oils Nutrition 0.000 claims description 40
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical group CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 38
- 229940116364 hard fat Drugs 0.000 claims description 27
- 238000005809 transesterification reaction Methods 0.000 claims description 18
- 235000019482 Palm oil Nutrition 0.000 claims description 17
- 239000002540 palm oil Substances 0.000 claims description 17
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 14
- 229910052740 iodine Inorganic materials 0.000 claims description 14
- 239000011630 iodine Substances 0.000 claims description 14
- 150000003626 triacylglycerols Chemical class 0.000 claims description 14
- 239000005639 Lauric acid Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 235000019860 lauric fat Nutrition 0.000 claims description 10
- 239000005642 Oleic acid Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000019221 dark chocolate Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000019220 whole milk chocolate Nutrition 0.000 claims description 6
- 238000005194 fractionation Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 235000019222 white chocolate Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 239000003346 palm kernel oil Substances 0.000 claims description 4
- 235000019865 palm kernel oil Nutrition 0.000 claims description 4
- 239000008117 stearic acid Substances 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 238000005496 tempering Methods 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 239000003925 fat Substances 0.000 description 113
- 244000299461 Theobroma cacao Species 0.000 description 102
- 235000019868 cocoa butter Nutrition 0.000 description 30
- 229940110456 cocoa butter Drugs 0.000 description 30
- 239000000047 product Substances 0.000 description 26
- 235000019877 cocoa butter equivalent Nutrition 0.000 description 18
- 235000009470 Theobroma cacao Nutrition 0.000 description 14
- 150000004665 fatty acids Chemical group 0.000 description 13
- 235000014113 dietary fatty acids Nutrition 0.000 description 11
- 229930195729 fatty acid Natural products 0.000 description 11
- 239000000194 fatty acid Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 6
- 235000019879 cocoa butter substitute Nutrition 0.000 description 6
- IJCWFDPJFXGQBN-RYNSOKOISA-N [(2R)-2-[(2R,3R,4S)-4-hydroxy-3-octadecanoyloxyoxolan-2-yl]-2-octadecanoyloxyethyl] octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCCCCCCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCCCCCCCCCCCC IJCWFDPJFXGQBN-RYNSOKOISA-N 0.000 description 5
- 235000019878 cocoa butter replacer Nutrition 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000001589 sorbitan tristearate Substances 0.000 description 5
- 235000011078 sorbitan tristearate Nutrition 0.000 description 5
- 229960004129 sorbitan tristearate Drugs 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 229910052736 halogen Inorganic materials 0.000 description 4
- 150000002367 halogens Chemical class 0.000 description 4
- 238000005984 hydrogenation reaction Methods 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 235000019871 vegetable fat Nutrition 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 230000002411 adverse Effects 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 238000007670 refining Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 241000519995 Stachys sylvatica Species 0.000 description 2
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 2
- 241001135917 Vitellaria paradoxa Species 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004668 long chain fatty acids Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000000979 retarding effect Effects 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 229940057910 shea butter Drugs 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- -1 triglyceride fatty acid Chemical class 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 238000002441 X-ray diffraction Methods 0.000 description 1
- 238000007259 addition reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 244000240602 cacao Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001723 curing Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 150000002206 flavan-3-ols Chemical class 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000019861 non-lauric fat Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 description 1
- 229940066675 ricinoleate Drugs 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 125000005457 triglyceride group Chemical group 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The application relates to an oil composition, a preparation method and application thereof. The application also relates to a candy, chocolate or chocolate analogue product containing the fat composition and a preparation method thereof. The application provides an oil composition, wherein the content of 1, 3-palmitic acid-2-oleinic acid glyceride (POP) is more than 0.5 wt%, the content of 1-palmitic acid-2-oleic acid-3-stearin (POSt) is less than 6 wt%, and the content of 1, 3-stearic acid-2-oleinic acid glyceride (StOSt) is less than 1 wt%; based on the total weight of all fatty acid residues in the grease composition, the content of C12:0 is 23.6-52.7 wt%, the content of C18:0 is 3.1-10.9 wt%, and the content of C18:1 is 0.7-17.8 wt%.
Description
Technical Field
The present application relates to the field of food processing. More particularly, the present application relates to a grease composition, a preparation method and a use thereof. The application also relates to a candy, chocolate or chocolate analogue product containing the fat composition and a preparation method thereof.
Background
Chocolate is an increasingly popular consumer product because of its unique flavour and the positive health effects of flavanols contained in the cocoa component. However, chocolate has quality problems such as heat distortion, blooming, and mold formation due to heat, temperature fluctuation, humidity, and the like during transportation and storage. And the frosting content is up to more than 70%. The frosting of the chocolate means that white spots appear on the surface and even the whole body is grey white, and the original luster is lost. In particular, pure fat chocolate, which uses cocoa butter and/or cocoa butter equivalents, is more susceptible to external inducing factors due to its more complex homogeneous polymorphic forms.
For cocoa butter based chocolate, there is literature indicating that high melting point milk fat fractions have a significant bloom effect on cocoa butter based chocolate. JP2017176029(a) uses 0.3-3% BOB to suppress bloom of chocolate under low-temperature storage conditions, and generally, BOB is synthesized by enzymatic transesterification, which is limited in terms of complexity of the process and cost. Patent JP2017046647(a) relates to treatment of water-containing chocolate with microwaves, which can improve its heat resistance and further suppress the occurrence of fat bloom. In JPH05168412(A), a diglyceride capable of inhibiting chocolate from frosting is disclosed, and the addition of 5-50% of saturated fatty acid with fatty acid residue of C16-C22 or the diglyceride of trans-unsaturated fatty acid with fatty acid residue of C16-C22 in chocolate has a good effect of inhibiting chocolate from frosting. WO2006121182(A1) discloses an intermolecular compound comprising a unsaturated medium-carbon chain fatty acid monoglyceride and a1, 3-unsaturated long-chain fatty acid 2-monounsaturated long-chain fatty acid triglyceride, wherein the long distance of X-ray diffraction is 65 angstroms or more, and the intermolecular compound is useful for inhibiting blooming in a system having a high cocoa butter content. Pierre Lonchampt et al in a review of the bloom studies revealed that the emulsifier Sorbitan Tristearate (STS) had a positive effect on chocolate bloom resistance, but the addition of emulsifier was detrimental to label cleaning.
It can be seen that in the above solution for inhibiting chocolate bloom, the grease process is complex and expensive, or a new process or new equipment needs to be added, or other components need to be introduced, which is not beneficial to label cleaning. Thus, there remains a need for an industrially simple solution to delay bloom in chocolate.
Summary of The Invention
In order to solve the above technical problems, the present application provides an oil and fat composition which is easier to prepare in the oil and fat industry and has a remarkable effect in suppressing chocolate bloom.
In a first aspect, the present application provides a fat composition having a content of 1, 3-palmitic-2-oleic acid glyceride (POP) of more than 0.5 wt%, a content of 1-palmitic-2-oleic-3-stearic acid glyceride (POSt) of less than 6 wt%, and a content of 1, 3-stearic-2-oleic acid glyceride (StOSt) of less than 1 wt%, based on the total weight of triglycerides in the fat composition; based on the total weight of all fatty acid residues in the grease composition, the content of C12:0 is 23.6-52.7 wt%, the content of C18:0 is 3.1-10.9 wt%, and the content of C18:1 is 0.7-17.8 wt%.
In some embodiments, the fat composition further satisfies one or more of the following conditions, based on the total weight of triglycerides in the fat composition:
(1) a C36 content of greater than 1 wt%, preferably greater than 4 wt%, more preferably from 4 to 30 wt%;
(2) a C38 content of greater than 1 wt%, preferably greater than 5 wt%, more preferably from 5 to 30 wt%;
(3) POP content of 0.5-10 wt%, preferably 0.5-5 wt%;
(4) a POSt content of less than 5 wt%, preferably less than 4 wt%, or less than 3 wt%, or less than 2 wt%, or less than 1 wt%; and/or
(5) The StOSt content is less than 0.5 wt.%, preferably less than 0.4 wt.% or less than 0.3 wt.% or less than or equal to 0.1 wt.%.
In a second aspect, the present application relates to a fat composition comprising a first fat component and a second fat component, wherein the first fat component is present in the fat composition in an amount of 45 to 99 wt%, preferably 60 to 80 wt%, and the second fat component is present in the fat composition in an amount of 1 to 55 wt%, preferably 20 to 40 wt%, and wherein the first fat component is a hard fat fraction of lauric fat and the second fat component is a hard fat fraction of palm oil.
In a third aspect, the present application relates to a method for producing the grease composition according to the first or second aspect, which comprises:
1) providing a desired amount of a first fat component;
2) providing a desired amount of a second fat component;
3) mixing the first fat component of step 1) and the second fat component of step 2) to obtain a mixture, wherein
The first fat component is present in the fat composition in an amount of 45 to 99 wt%, preferably 60 to 80 wt%, and the second fat component is present in the fat composition in an amount of 1 to 55 wt%, preferably 20 to 40 wt%, and wherein the first fat component is a hard fat fraction of lauric fat and the second fat component is a hard fat fraction of palm oil.
In a fourth aspect, the present application relates to the use of a fat composition according to the first or second aspect for delaying bloom in a chocolate product.
In a fifth aspect, the present application relates to a confectionery comprising the fat composition of the first or second aspect.
In a sixth aspect, the present application relates to a chocolate or chocolate analogue product comprising the fat composition of the first or second aspect, or the confectionery of the fifth aspect.
In a seventh aspect, the present application relates to a method of preparing a chocolate or chocolate analogue product comprising:
1) adding the fat composition of the first or second aspect to obtain a chocolate composition or chocolate analogue composition;
2) subjecting the chocolate composition or chocolate analogue composition obtained in step 1) to a heat tempering process; and
3) cooling the composition obtained in step 2).
The grease composition provided by the application can relieve the problem of blooming and bloom of a cocoa butter and/or cocoa butter equivalent based chocolate system, and has a particularly good anti-blooming effect on the cocoa butter and/or cocoa butter equivalent system under the temperature fluctuation. The chocolate is applied to cocoa butter and/or cocoa butter equivalent chocolate, has no influence on the temperature-adjusting moulding operation of the chocolate, and has no adverse influence on the taste and other properties of the chocolate.
Detailed description of the invention
The following definitions and methods are provided to better define the present application and to guide those of ordinary skill in the art in the practice of the present application. Unless otherwise defined, the terms of the present application are to be understood according to the conventional usage of those of ordinary skill in the relevant art.
The term "about" as used herein refers to ± 10% of the number recited, for example about 1% refers to a range of 0.9% to 1.1%.
In the description of the present application and the following examples, "%" represents weight percent and "parts" represents parts by weight unless otherwise specified.
The term "cocoa powder" as used herein refers to cocoa beans (seeds) taken from the pods (fruits) of cocoa, cocoa bean fragments (generally called cocoa cakes) obtained by fermentation, coarse crushing, peeling and the like, and the powder after the cocoa cakes are defatted and pulverized, i.e., cocoa powder.
The term "cocoa butter", also known as cocoa butter, as used herein, is a creamy yellow hard natural vegetable fat extracted from cocoa mass, a very unique fat. In addition to having a strong and elegant flavor, cocoa butter has a relatively firm and brittle character below 15 ℃. The cocoa butter is put in the mouth to melt quickly and does not feel greasy at all; and it is also unlike other common vegetable oil and fat, easy to be rancid. Cocoa butter is an ideal special grease for chocolate, almost has all the advantages of various vegetable greases, and other greases which can be compared with the cocoa butter are not found at present.
As used herein, the term "cocoa butter replacer" is a type of rapidly melting artificial hard butter which is close to natural cocoa butter in physical properties, but is far from natural cocoa butter in the content and composition of triglycerides and may contain trans-fatty acids, causing adverse effects on the body. Because the chocolate is made without temperature adjustment, also called non-temperature-adjusting hard butter, which is a place different from cocoa butter equivalent, the chocolate can be processed by adopting different types of raw material grease, which is divided into: lauric acid type Cocoa butter substitute (CBS for short) and non-lauric acid type Cocoa butter substitute (CBR for short), wherein the lauric acid type Cocoa butter substitute is obtained by using a lauric acid type fat hard extract and/or hydrogenating lauric acid type fat, triglyceride fatty acid in the fat mainly comprises lauric acid, the content of the triglyceride fatty acid can reach 45-52 percent, the content of unsaturated fat is low, the compatibility with the Cocoa butter is limited, but the mouth solubility is better; non-lauric cocoa butter replacers are processed with non-lauric fats, such as soybean oil, cottonseed oil, rice bran oil, by hydrogenation or selective hydrogenation to hard fat, which has similar hardness, brittleness, shrinkage, coating properties to cocoa butter, but has slower mouth-dissolving properties.
Cocoa butter is prepared from natural cocoa beans, and because the production of raw materials is limited by climatic conditions and the like, the yield can not meet the production requirement of chocolate, so the international market price is high, which is generally 5-10 times higher than that of common oil, and the natural resources are lacked, so cocoa butter equivalent (CBE for short) exists. The term "cocoa butter equivalent" as used herein is extracted from natural plants, and some countries currently adopt shea butter, palm oil, veronica fat, mango butter, etc. to produce cocoa butter equivalent, which is obtained by fractionation and blending, and the composition and properties of triglyceride of the cocoa butter equivalent are very close to those of natural cocoa butter, and the cocoa butter equivalent needs to be tempered (so called tempered hard fat) when making chocolate. The usage amount of the common cocoa butter substitute for cocoa butter is 5-50 percent, so that the cost is reduced, the anti-blooming capability is enhanced, and the shelf life of the chocolate is prolonged. Chocolate made from cocoa butter equivalent has viscosity, hardness, brittleness, expansion and contraction properties and coating performance similar to those of cocoa butter, and especially at 30-35 deg.C, the chocolate is almost the same as natural cocoa butter and has sweet taste.
The term "fractionation of fats and oils" as used herein means that fats and oils are divided into two parts of solid and liquid at a certain temperature by utilizing the difference in melting point and solubility of various triglycerides constituting the fats and oils.
The term "Iodine Value (IV)" as used herein, also called iodine value, refers to the mass of halogen (in terms of iodine) added to the fat or oil, i.e., the mass of iodine absorbed per 100g of fat or oil.
The fatty acid contained in the vegetable oil and fat is divided into unsaturated fatty acid and saturated fatty acid, and the unsaturated fatty acid in the vegetable oil and fat can perform addition reaction with halogen at double bonds no matter in a free state or when being combined with glycerol into glyceride, so that a certain amount of halogen can be absorbed. Since the contents of various fatty acids constituting each oil and fat are in a certain range, the ability of oil and fat to absorb halogen becomes one of its characteristic constants. The iodine value reflects the degree of unsaturation of the oil or fat within a certain range, so that the dryness of the oil or fat can be determined from the iodine value of the oil or fat. It is also possible to calculate the amount of hydrogen required for the hydrogenation of fats and oils from the iodine value and to check the degree of hydrogenation of fats and oils. Therefore, the determination of the iodine value has important significance in daily detection of the grease.
The term "chocolate" as used herein refers to a product comprising a fat composition made primarily of cocoa butter, cocoa butter equivalent, cocoa butter replacer, or a combination thereof.
The term "chocolate-like product" as used herein refers to a product comprising a fat composition made primarily of cocoa butter, cocoa butter equivalent, cocoa butter replacer, or a combination thereof, but generally having a lower cocoa butter content than chocolate. The term "confectionery" as used herein refers to a carbohydrate containing a certain amount of fat.
Detailed description of the preferred embodiments
The application relates to an oil composition for inhibiting chocolate bloom and an application technology thereof, the oil composition can relieve the problem of bloom and bloom of a cocoa butter and/or cocoa butter equivalent base chocolate system, the oil is realized by technologies such as fractionation, transesterification, oil blending and the like, the oil composition can relieve the phenomenon of bloom and bloom when being applied to chocolate, and the oil composition has an excellent anti-bloom effect on the cocoa butter and/or cocoa butter equivalent system under temperature fluctuation. The chocolate is applied to cocoa butter and/or cocoa butter equivalent chocolate, has no influence on the temperature-adjusting moulding operation of the chocolate, and has no adverse influence on the taste and other properties of the chocolate.
In a first aspect, the present application provides a fat composition having a content of 1, 3-palmitic-2-oleic acid glyceride (POP) of more than 0.5 wt%, a content of 1-palmitic-2-oleic-3-stearic acid glyceride (POSt) of less than 6 wt%, and a content of 1, 3-stearic-2-oleic acid glyceride (StOSt) of less than 1 wt%, based on the total weight of triglycerides in the fat composition; based on the total weight of all fatty acid residues in the grease composition, the content of C12:0 is 23.6-52.7 wt%, the content of C18:0 is 3.1-10.9 wt%, and the content of C18:1 is 0.7-17.8 wt%.
In some embodiments, the POP content is 0.5 to 10 wt%, preferably 0.5 to 5 wt%, based on the total weight of triglycerides in the fat and oil composition.
In some embodiments, the POSt content is less than 5 wt%, preferably less than 4 wt%, or less than 3 wt%, or less than 2 wt%, or less than 1 wt%, based on the total weight of triglycerides in the grease composition; and/or
In some embodiments, the StOSt content is less than 0.5 wt%, preferably less than 0.4 wt% or less than 0.3 wt% or less than or equal to 0.1 wt%, based on the total weight of triglycerides in the fat and oil composition.
In some embodiments, the C36 content is greater than 1 wt%, preferably greater than 4 wt%, more preferably from 4 to 30 wt%, based on the total weight of triglycerides in the fat composition.
In some embodiments, the C38 content is greater than 1 wt%, preferably greater than 5 wt%, more preferably from 5 to 30 wt%, based on the total weight of triglycerides in the fat composition.
In the present application, "C36" as used herein refers to triglycerides with a total number of carbon chains of 36 and "C38" as used herein refers to triglycerides with a total number of carbon chains of 38, unless otherwise specified.
In a second aspect, the present application relates to a fat composition comprising a first fat component and a second fat component, wherein the first fat component is present in the fat composition in an amount of 45 to 99 wt%, preferably 60 to 80 wt%, and the second fat component is present in the fat composition in an amount of 1 to 55 wt%, preferably 20 to 40 wt%, and wherein the first fat component is a hard fat fraction of lauric fat and the second fat component is a hard fat fraction of palm oil.
In some embodiments, the second fat component may be a re-fractionated hard fat of a hard fat fraction of palm oil.
In some embodiments, the lauric acid type oils may be selected from coconut oil, palm kernel oil, and combinations thereof. Preferably, the lauric acid type oil is palm kernel oil.
In some embodiments, the hard fat fraction of the lauric fat has an iodine value of less than 10.
In some embodiments, the palm oil stearin fraction has an iodine value of less than 48.
In some embodiments, the iodine number of the hard fat of the re-fractionation of the hard fat fraction of palm oil is between 14 and 20.
In some embodiments, the hard fat fraction of lauric fat is selected from the group consisting of HPKST, PKST, and combinations thereof.
In some embodiments, the palm oil stearin fraction is selected from ST (palm stearin), Hard ST (palm stearin of palm oil stearin), HST (hydrogenated palm stearin), or a combination thereof.
In some embodiments, the hard fat fraction of lauric acid type fat is fully hydrogenated, and the content of the hard fat fraction of fully hydrogenated lauric acid type fat in the bloom retarding fat composition is from 80 to 99% by weight, and the content of the second fat component in the bloom retarding fat composition is from 1 to 20% by weight.
In some embodiments, the palm oil stearin fraction is fully hydrogenated.
In some embodiments, the grease composition is also subjected to a transesterification reaction. The transesterification reaction may be selected from chemical transesterification, enzymatic transesterification or a combination of both.
Transesterification methods are well known in the art. For example, the chemical transesterification may be carried out by adding 0.1 to 1 wt% of sodium methoxide catalyst to a raw oil or fat which has been sufficiently dried, reacting the mixture under reduced pressure and stirring at 80 to 120 ℃ for 0.5 to 1 hour, and washing the reaction product with water, decolorizing and deodorizing the reaction product after the completion of the transesterification.
In a third aspect, the present application relates to a method for producing the grease composition according to the first or second aspect, which comprises:
1) providing a desired amount of a first fat component;
2) providing a desired amount of a second fat component;
3) mixing the first fat component of step 1) and the second fat component of step 2) to obtain a mixture, wherein
The first fat component is present in the fat composition in an amount of 45 to 99 wt%, preferably 60 to 80 wt%, and the second fat component is present in the fat composition in an amount of 1 to 55 wt%, preferably 20 to 40 wt%, and wherein the first fat component is a hard fat fraction of lauric fat and the second fat component is a hard fat fraction of palm oil.
In a preferred embodiment, the mixture is subjected to a transesterification reaction.
In a fourth aspect, the present application relates to the use of a fat composition according to the first or second aspect for delaying bloom in a chocolate product.
In a fifth aspect, the present application relates to a confectionery comprising the fat composition of the first or second aspect.
In some embodiments, the fat composition comprises less than 15%, preferably from 2 to 12%, more preferably from 5 to 10% by weight of the total fat of the confection
In some embodiments, the candy may be mixed with cocoa butter in any ratio.
In a sixth aspect, the present application relates to a chocolate or chocolate analogue product comprising the fat composition of the first or second aspect, or the confectionery of the sixth aspect.
In some embodiments, the fat composition comprises less than 15%, preferably 2-12%, more preferably 5-10% by weight of the total fat of the chocolate or chocolate analogue product
The chocolate or chocolate-like product mentioned herein is not limited to pure fat chocolate, fat-substituted chocolate, pure fat or fat-substituted chocolate products, and the like specified in the industrial agreements and standards of the respective countries or regions, and includes fat-processed foods produced using fat as an essential ingredient and using cocoa liquor, cocoa beans, cocoa butter substitutes, hard fat, and the like.
The chocolate or chocolate-like product may be selected from dark chocolate, milk chocolate, white chocolate, dark chocolate-like products, milk chocolate-like products, white chocolate-like products or combinations thereof.
In a seventh aspect, the present application relates to a method of preparing a chocolate or chocolate analogue product comprising:
1) adding the fat composition of the first or second aspect to obtain a chocolate composition or chocolate analogue composition;
2) subjecting the chocolate composition or chocolate analogue composition obtained in step 1) to a heat tempering process; and
3) cooling the composition obtained in step 2).
The chocolate or chocolate analogue product is selected from dark chocolate, milk chocolate, white chocolate, dark chocolate analogue products, milk chocolate analogue products, white chocolate analogue products or combinations thereof.
In step 1), the addition of the fat composition of the first or second aspect involves adding it to conventional ingredients for the preparation of chocolate or chocolate-like products. These ingredients are routinely determined by those skilled in the art according to the manufacturing requirements.
In some embodiments of the seventh aspect, the fat composition comprises less than 15%, preferably 2-12%, more preferably 5-10% by weight of the total fat of the chocolate or chocolate analogue product. The fat composition may be added during or after the chocolate is made. The final chocolate contains lauric acid in an amount of 0.1-10 wt.%, preferably 2-5.8 wt.%.
In this specification and claims, the words "comprise", "comprising" and "contain" mean "including but not limited to", and are not intended to exclude other moieties, additives, components, or steps.
It should be understood that features, characteristics, components or steps described in a particular aspect, embodiment or example of the present invention may be applied to any other aspect, embodiment or example described herein unless incompatible therewith.
The above disclosure generally describes the present application, which is further exemplified by the following examples. These examples are described merely to illustrate the present application and do not limit the scope of the present application. Although specific terms and values are employed herein, they are to be understood as exemplary and not limiting the scope of the application. Unless otherwise indicated, the experimental methods and techniques described herein are those conventional in the art. For other materials, equipment and the like not particularly noted in the manufacturer, they are generally commercially available.
Examples
Unless otherwise indicated, the various percent contents in this example are weight percentages.
The materials used in the examples are as follows:
palm Kernel Stearin (PKST) IV 6.98gI2100 g: yihaijiali
Palm (palm)Stearin (ST) IV 34.18gI2100 g: yihaijiali
Hydrogenated Palm Kernel Stearin (HPKST) IV 0.52gI2100 g: yihaijiali
Stearin fraction of palm stearin (Hard ST) IV 17.33gI2100 g: yihaijiali
Hydrogenated palm stearin (HST) IV 0.41gI2100 g: yihaijiali
Cocoa powder: cargill
Cocoa butter: JB COCOA
Cocoa butter equivalent: wilmar
Polyglycerol Ricinoleate (PGPR): danisco
Sorbitan Tristearate (STS): danisco
Shea butter (Shea STR): wilmar
Sodium methoxide: addin
Lecithin: yihaijiali
Preparation of fat and oil composition
Grease compositions 1 to 5 were prepared by combining various greases according to the following table 1, wherein grease compositions 2 and 3 were obtained by chemical random transesterification after mixing the respective components. Briefly, the chemical transesterification involves adding 0.1-1 wt% of sodium methoxide as a catalyst to each of the raw oils and fats which have been sufficiently dried, reacting the resulting mixture for 0.5-1 hour under reduced pressure and stirring at 80-120 ℃, and then washing, decoloring and deodorizing the resulting product after the transesterification.
TABLE 1
The compositions of Triglyceride (TAG) and Fatty Acid (FAC) of the above oil and fat compositions were analyzed as shown in tables 2 and 3 below.
TABLE 2 TAG composition in grease compositions
Remarking: wherein POP is an abbreviation for 1, 3-palmitic acid-2-oleic acid glyceride, POSt is an abbreviation for 1-palmitic acid-2-oleic acid-3-stearic acid glyceride, and StOSt is an abbreviation for 1, 3-stearic acid-2-oleic acid glyceride.
Table 3 fatty acid composition in oil and fat compositions
Manufacture of chocolate
The chocolate can be milk chocolate or dark chocolate. In this example, chocolate was made according to the recipe of table 4. Chocolate was made according to conventional methods. Briefly, chocolate was made according to the following steps: 1) premixing the prepared powder according to a formula in a table 4, melting oil used in a chocolate formula, and controlling the oil content of a mixed system to be 20-25% by an adding part; 2) the three-roller machine further reduces the particle size of the premixed raw material, and the pressure between rollers is adjusted to control the particle size to be 20-25 mu m; 3) the refiner refines the raw materials, controls refining time and temperature of dry refining and wet refining stages according to the characteristics of the raw materials, and finally obtains chocolate slurry with ideal viscosity and flavor; 4) and (3) manually adjusting the temperature by adopting a temperature adjuster or marble to ensure that the chocolate obtains a stable crystal form, and then pouring, cooling, curing and packaging the chocolate.
TABLE 4
The Triglyceride (TAG) composition of all the fats in the chocolate formulations of the examples and comparative examples was analyzed as shown in the following 5.
TABLE 5 TAG composition of all fats & oils in chocolate recipe
The Fatty Acid (FAC) composition of the fats and oils used in the final chocolates of the examples and comparative examples was analyzed as shown in table 6 below.
TABLE 6 FAC composition in all fats & oils in chocolate
Anti-blooming test
The ripening-stabilized chocolate was placed under temperature fluctuation and normal temperature conditions, observed for blooming at a fixed period, and evaluated for the degree of blooming using table 7 below. The temperature fluctuation refers to the circulation of 12h at 22 ℃, 12h at 32 ℃, 12h at 22 ℃ and 12h at 32 ℃.
TABLE 7
| Score of | Description of the invention |
| 0 | Gloss of |
| 1 | Loss of gloss |
| 2 | Off-white spots or films appear |
| 3 | Obvious white spots or films |
| 4 | Complete blooming |
The results of the bloom resistance test for the chocolates made according to the examples and comparative examples are shown in table 8 below.
TABLE 8
As can be seen from table 8 above, examples 1 to 4, which correspond to the fat composition containing the present application, can bring about better bloom resistance of the chocolate product than comparative examples 1 to 2 to which the corresponding fat composition is added. Examples 1-4 compared to comparative examples 3-4, the impact of the respective fat composition on chocolate bloom resistance was better than the solution with STS added, and the solution with the fat composition was more advantageous for label cleaning. The anti-blooming effect of example 4 of examples 1-4 under temperature fluctuation conditions is similar to that of comparative example 5, but the effects of examples 1-4 are superior to that of comparative example 5 under normal temperature storage conditions.
It is to be understood that while the application is illustrated in certain forms, it is not limited to what has been shown and described herein. It will be apparent to those skilled in the art that various changes can be made without departing from the scope of the application. Such variations are within the scope of the claims of this application.
Claims (10)
1. An oil and fat composition, based on the total weight of triglycerides in the oil and fat composition, the content of 1, 3-palmitic acid-2-oleic acid glyceride (POP) is more than 0.5 wt%, the content of 1-palmitic acid-2-oleic acid-3-stearic acid glyceride (POSt) is less than 6 wt%, and the content of 1, 3-stearic acid-2-oleic acid glyceride (StOSt) is less than 1 wt%; based on the total weight of all fatty acid residues in the grease composition, the content of C12:0 is 23.6-52.7 wt%, the content of C18:0 is 3.1-10.9 wt%, and the content of C18:1 is 0.7-17.8 wt%.
2. The fat and oil composition according to claim 1, which satisfies one or more of the following conditions, based on the total weight of triglycerides in the fat and oil composition:
(1) a C36 content of greater than 1 wt%, preferably greater than 4 wt%, more preferably from 4 to 30 wt%; and/or
(2) A C38 content of greater than 1 wt%, preferably greater than 5 wt%, more preferably from 5 to 30 wt%; and/or
(3) POP content of 0.5-10 wt%, preferably 0.5-5 wt%; and/or
(4) A POSt content of less than 5 wt%, preferably less than 4 wt%, or less than 3 wt%, or less than 2 wt%, or less than 1 wt%; and/or
(5) The StOSt content is less than 0.5 wt.%, preferably less than 0.4 wt.% or less than 0.3 wt.% or less than or equal to 0.1 wt.%.
3. A fat composition comprising a first fat component and a second fat component, wherein the first fat component is present in the fat composition in an amount of 45 to 99 wt%, preferably 60 to 80 wt%, and the second fat component is present in the fat composition in an amount of 1 to 55 wt%, preferably 20 to 40 wt%, and wherein the first fat component is a stearin fraction of a lauric acid type fat and the second fat component is a stearin fraction of palm oil, preferably the second fat component is a stearin fraction of a re-fractionation of a stearin fraction of palm oil; preferably wherein the lauric acid type oil is selected from coconut oil, palm kernel oil and combinations thereof, preferably the lauric acid type oil is palm kernel oil.
4. The fat composition according to claim 3, wherein the iodine value of the Hard fat fraction of the lauric fat is less than 10 and/or the iodine value of the Hard fat fraction of the palm oil is less than 48, preferably the iodine value of the Hard fat fraction of the palm oil is from 12 to 18, optionally the Hard fat fraction of the lauric fat is selected from HPKST, PKST and combinations thereof, optionally the Hard fat fraction of the palm oil is selected from ST, Hard ST, HST and combinations thereof.
5. The fat composition according to claim 3, wherein the hard fat fraction of lauric fat and/or the hard fat fraction of palm oil is fully hydrogenated, and the content of the hard fat fraction of fully hydrogenated lauric fat in the fat composition is from 80 to 99 wt%, and the content of the second fat component in the fat composition is from 1 to 20 wt%, optionally the fat composition is further subjected to a transesterification reaction, optionally the transesterification reaction is selected from chemical transesterification or enzymatic transesterification.
6. A method for producing the grease composition according to any one of claims 1 to 5, which comprises:
1) providing a desired amount of a first fat component;
2) providing a desired amount of a second fat component;
3) mixing the first fat component of step 1) and the second fat component of step 2) to obtain a mixture, and optionally, subjecting the mixture to a transesterification reaction.
7. Use of the fat composition of any one of claims 1 to 5 to delay blooming of a chocolate product.
8. A confection comprising the fat composition of any one of claims 1 to 5, optionally the fat composition comprises less than 15%, preferably 2-12%, more preferably 5-10% by weight of the total fat of the confection.
9. A chocolate or chocolate analogue product comprising the fat composition of any one of claims 1 to 5, or the confectionery of claim 8, optionally the fat composition comprises less than 15%, preferably 2-12%, more preferably 5-10% by weight of the total fat of the chocolate or chocolate analogue product, optionally the chocolate or chocolate analogue product is selected from dark chocolate, milk chocolate and white chocolate.
10. A method of preparing a chocolate or chocolate analogue product comprising:
1) adding the fat composition of any one of claims 1 to 5 to obtain a chocolate composition or chocolate analogue composition;
2) subjecting the chocolate composition or chocolate analogue composition obtained in step 1) to a heat tempering process; and
3) cooling the composition obtained in step 2),
optionally, the fat composition comprises less than 15%, preferably 2-12%, more preferably 5-10%,
optionally, the chocolate or chocolate analogue product is selected from dark chocolate, milk chocolate and white chocolate.
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