CN114521595A - Oil composition and application thereof in chocolate - Google Patents
Oil composition and application thereof in chocolate Download PDFInfo
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- CN114521595A CN114521595A CN202011320081.5A CN202011320081A CN114521595A CN 114521595 A CN114521595 A CN 114521595A CN 202011320081 A CN202011320081 A CN 202011320081A CN 114521595 A CN114521595 A CN 114521595A
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- chocolate
- fat
- sucrose ester
- oil
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 88
- 239000000203 mixture Substances 0.000 title claims abstract description 82
- WFMVQPURDPTNBD-LLVKDONJSA-N (3,3-difluoroazetidin-1-yl)-[(5R)-5-phenyl-6,7-dihydro-5H-pyrrolo[1,2-b][1,2,4]triazol-2-yl]methanone Chemical compound FC1(F)CN(C1)C(=O)C1=NN2[C@H](CCC2=N1)C1=CC=CC=C1 WFMVQPURDPTNBD-LLVKDONJSA-N 0.000 claims abstract description 5
- 244000299461 Theobroma cacao Species 0.000 claims description 90
- 235000019197 fats Nutrition 0.000 claims description 66
- 239000003921 oil Substances 0.000 claims description 59
- 235000019198 oils Nutrition 0.000 claims description 59
- -1 sucrose ester Chemical class 0.000 claims description 58
- 229930006000 Sucrose Natural products 0.000 claims description 57
- 239000005720 sucrose Substances 0.000 claims description 57
- 239000004519 grease Substances 0.000 claims description 29
- 239000000194 fatty acid Substances 0.000 claims description 24
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 23
- 229930195729 fatty acid Natural products 0.000 claims description 23
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 22
- 239000000843 powder Substances 0.000 claims description 22
- 150000004665 fatty acids Chemical class 0.000 claims description 21
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 20
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 16
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 16
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 16
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 16
- 239000005642 Oleic acid Substances 0.000 claims description 16
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 16
- 229910052740 iodine Inorganic materials 0.000 claims description 16
- 239000011630 iodine Substances 0.000 claims description 16
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 16
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 16
- 235000021313 oleic acid Nutrition 0.000 claims description 16
- 238000002844 melting Methods 0.000 claims description 14
- 230000008018 melting Effects 0.000 claims description 14
- 235000021314 Palmitic acid Nutrition 0.000 claims description 11
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 11
- 239000005639 Lauric acid Substances 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 235000021355 Stearic acid Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 8
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 8
- 239000008117 stearic acid Substances 0.000 claims description 8
- 235000008939 whole milk Nutrition 0.000 claims description 8
- 235000019482 Palm oil Nutrition 0.000 claims description 7
- 238000005194 fractionation Methods 0.000 claims description 7
- 239000002540 palm oil Substances 0.000 claims description 7
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000003240 coconut oil Substances 0.000 claims description 4
- 235000019864 coconut oil Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 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
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 125000005313 fatty acid group Chemical group 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 235000021243 milk fat Nutrition 0.000 claims description 3
- 230000002708 enhancing effect Effects 0.000 claims description 2
- 235000019860 lauric fat Nutrition 0.000 claims description 2
- 235000019861 non-lauric fat Nutrition 0.000 claims description 2
- 125000004185 ester group Chemical group 0.000 claims 2
- 239000002994 raw material Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 7
- 238000005057 refrigeration Methods 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 62
- 239000000047 product Substances 0.000 description 21
- 238000002425 crystallisation Methods 0.000 description 11
- 230000008025 crystallization Effects 0.000 description 11
- 238000001816 cooling Methods 0.000 description 10
- 235000019878 cocoa butter replacer Nutrition 0.000 description 9
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 8
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 8
- 239000002199 base oil Substances 0.000 description 6
- 238000001514 detection method Methods 0.000 description 5
- 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 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000011078 sorbitan tristearate Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 3
- 150000002148 esters Chemical group 0.000 description 3
- 235000013341 fat substitute Nutrition 0.000 description 3
- 239000003778 fat substitute Substances 0.000 description 3
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000007792 addition Methods 0.000 description 2
- 235000019879 cocoa butter substitute Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 238000005984 hydrogenation reaction Methods 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 238000005809 transesterification reaction Methods 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000003996 polyglycerol polyricinoleate Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
Images
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
- 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
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides an oil and fat composition for chocolate, wherein the sum of the solid fat difference value between SFC-1 min and SFC-0.5 min and the solid fat difference value between SFC-30 min and SFC-4 min is less than 34%. The chocolate prepared by the composition can keep good glossiness under refrigeration under different conditions.
Description
Technical Field
The present invention relates to an oil and fat composition, and particularly to an oil and fat composition for chocolate.
Background
CBS (cocoa butter replacers) type cocoa butter substitute is a fat product which is obtained by carrying out fractionation, hydrogenation, ester exchange and the like on fat containing lauric acid and has melting property close to that of cocoa butter. The product can be directly cooled and formed without a temperature adjusting process. However, the cooling temperature of CBS-containing chocolate and its products is generally required to be lower than that of pure fat chocolate (Geoff Talbot, technology of coated and coated chocolate, control and base product, CRC press,2009, P94), otherwise the chocolate surface is stained/glossy and the sale of the product is affected. In addition, most of high-end CBS products in domestic markets are perhydro lauric acid oil products, the melting point of the perhydro lauric acid oil products is 30-37 ℃, and 98 percent, even more than 99 percent of fatty acids are saturated fatty acids although the trans-fatty acid content is zero. Therefore, there is still a need to invent a CBS type cocoa butter replacer, which does not contain hydrogenated fat, can be applied to fat replacement chocolate and food containing the fat replacement chocolate, contains more unsaturated fatty acid, has wider cooling temperature requirement, and still keeps good glossiness of a final product.
Disclosure of Invention
The present invention provides, in a first aspect, a fat and oil composition in which the sum of the difference in solids-to-fat at SFC-1 minute and SFC-0.5 minute and the difference in solids-to-fat at SFC-30 minute and SFC-4 minute is 34% or less, preferably 20 to 33%.
In one or more specific embodiments, the fat composition contains 0.1 to 2% of sucrose ester and 98 to 99.9% of fat, based on the total mass of the fat composition.
In one or more specific embodiments, the fat comprises 60 to 99.5% by weight of lauric fat a, 0.5 to 40% by weight of non-lauric fat B; wherein the grease A is grease with lauric acid content of more than 40%; the oil B is palm oil and its fractionation product or ester exchange product.
In one or more specific embodiments, the oil a is coconut oil, palm kernel oil, or one or more of their fractionation products or transesterification products.
In one or more embodiments, the sucrose ester has a melting point of 28 to 60 ℃, preferably 30 to 50 ℃ or 35 to 40 ℃.
In one or more specific embodiments, the sum of the contents of palmitic acid, oleic acid and stearic acid in the sucrose ester is 89% or more, preferably 89 to 100%, preferably 89 to 95%, based on the total mass of fatty acids in the sucrose ester.
In one or more specific embodiments, the oleic acid content of the sucrose ester is from 36 to 45% by mass of the total mass of fatty acids in the sucrose ester.
In one or more specific embodiments, the oil or fat composition has a lauric acid content of 30% to 55%, a palmitic acid content of 10% to 40%, and an oleic acid content of 1% to 15%, based on the total amount of fatty acid groups in the oil or fat composition.
In one or more specific embodiments, the grease composition has a melting point of 30 to 40 ℃.
In one or more specific embodiments, the grease composition has an iodine value of 5 to 12I2/100 g.
In one or more specific embodiments, the sucrose ester has an HLB value of less than 3.
In a second aspect of the present invention, there is provided a chocolate mass including 25 to 50% by mass of the fat composition according to the present invention based on the total mass of the chocolate mass.
In one or more specific embodiments, the chocolate mass has a cocoa powder content of 25% or less.
In one or more embodiments, the chocolate mass contains less than or equal to 40% of a milk component selected from one or more of whole milk powder, skim milk powder, whey powder, lactose, milk fat, and the like.
In one or more specific embodiments, the chocolate mass has less than 14% whole milk powder therein.
In a third aspect of the present invention, there is provided chocolate containing the fat composition according to the present invention in an amount of 25 to 50% by mass based on the total mass of the chocolate.
In a fourth aspect of the invention, there is provided a method of improving the gloss of chocolate, said method comprising the step of adding a sucrose ester during the preparation of the chocolate.
In one or more specific embodiments, the sum of the contents of palmitic acid, oleic acid and stearic acid in the sucrose ester is 89% or more, preferably 89-95% by mass of the total mass of fatty acids in the sucrose ester.
In one or more specific embodiments, the oleic acid content of the sucrose ester is from 36 to 45% by mass of the total mass of fatty acids in the sucrose ester.
Effects of the invention
The oil composition provided by the invention has uniform crystallization speed, and chocolate prepared from the oil composition provided by the invention has better glossiness under different cooling conditions such as cooling in a refrigerating chamber at 18 +/-2 ℃ and cooling in a refrigerator at 10 +/-2 ℃. The grease composition is non-hydrogenated grease, and meets the requirement of modern people on health.
Drawings
FIG. 1: chocolate 1 containing grease composition 1-5 from left to right;
FIG. 2 is a schematic diagram: chocolate 1 containing grease composition 6-8 from left to right;
FIG. 3: chocolate 1 containing fat compositions 9-13 was placed in this order from left to right.
Detailed Description
Oil and fat composition
The sum of the solid-fat difference between SFC-1 min and SFC-0.5 min and the solid-fat difference between SFC-30 min and SFC-4 min of the grease composition is less than 34%, preferably 20-33%.
In one or more specific embodiments of the present invention, the fat composition contains 0.1 to 2% of sucrose ester and 98 to 99.9% of fat, based on the total mass of the fat composition.
In one or more specific embodiments of the present invention, the fat contains, based on the total mass of the fat, 60 to 99.5% by weight of lauric oil a, 0.5 to 40% by weight of non-lauric oil B; wherein the grease A is grease with lauric acid content of more than 40%; the oil B is palm oil and its fractionation product or ester exchange product.
In one or more embodiments of the invention, the oil a is coconut oil, palm kernel oil, or one or more of their fractionation products or transesterification products.
In one or more specific embodiments of the present invention, the fat a is palm kernel stearin having an iodine value of 5 to 8.
In one or more specific embodiments of the present invention, the fat B is palm stearin with iodine number of 10-40 and/or palm oil with melting point fraction, preferably palm stearin with iodine number of 14-36, such as palm stearin with iodine number of 14 or 35.6 and/or palm oil with iodine number of 48.
In one or more specific embodiments of the present invention, the fat B is a fraction of melting point in palm stearin and palm oil having an iodine value of 10 to 40.
In one or more specific embodiments of the invention, the fat comprises 65-99.5% of oil a, such as 70-99.5%, or 80-99.5%.
In one or more specific embodiments of the invention, the fat comprises 0.5-35% fat B, such as 0.5-30%, or 0.5-20%.
In one or more embodiments of the invention, the sucrose ester has a melting point of 28 to 60 ℃, preferably 30 to 50 ℃ or 35 to 40 ℃.
In one or more specific embodiments of the present invention, the sum of the contents of palmitic acid, oleic acid and stearic acid in the sucrose ester is 89% or more, preferably 89-95% by mass of the total mass of fatty acids in the sucrose ester.
In one or more specific embodiments of the present invention, the oleic acid content of the sucrose ester is from 36 to 45% based on the total mass of fatty acids in the sucrose ester.
In one or more specific embodiments of the present invention, the oil or fat composition has a lauric acid content of 30% to 55%, a palmitic acid content of 10% to 40%, and an oleic acid content of 1% to 15%, based on the total amount of fatty acid groups in the oil or fat composition.
In one or more embodiments of the present invention, the melting point of the grease composition is 30 to 40 ℃.
In one or more specific embodiments of the present invention, the iodine value of the grease composition is 5 to 12I2/100 g.
In one or more specific embodiments of the present invention, the sucrose ester has an HLB value of less than 3.
In one or more specific embodiments of the present invention, the grease composition contains 0.1 to 1.5% of sucrose ester, preferably, the sucrose ester is POS-135.
In one or more specific embodiments of the invention, span 65 and/or sucrose ester L-195 are also included in the grease composition.
Chocolate mass
A chocolate mass comprises 25-50% of the grease composition of the invention based on the total mass of the chocolate mass.
In one or more specific embodiments of the invention, the chocolate mass has a cocoa content of 25% or less.
In one or more embodiments of the invention, the chocolate mass contains less than or equal to 40% of milk components selected from one or more of whole milk powder, skim milk powder, whey powder, lactose, milk fat, and the like.
Chocolate
The chocolate contains 25-50% of the grease composition according to the invention by mass of the chocolate mass.
Method for improving gloss of chocolate
A method of enhancing the gloss of chocolate comprising the step of adding a sucrose ester during the preparation of the chocolate.
In one or more specific embodiments of the present invention, the sum of the contents of palmitic acid, oleic acid and stearic acid in the sucrose ester is 89% or more, preferably 89-95% by mass of the total mass of fatty acids in the sucrose ester.
In one or more specific embodiments of the present invention, the oleic acid content of the sucrose ester is 36-45% based on the total mass of fatty acids in the sucrose ester.
Examples
The following examples are further illustrative of the present invention, but the present invention is not limited to the following. The embodiments in the present description are only for illustrating the present invention, and do not limit the scope of the present invention. The scope of the present invention is defined only by the appended claims, and any omissions, substitutions, and changes in the form of the embodiments disclosed herein that may be made by those skilled in the art are intended to be included within the scope of the present invention.
The following examples use instrumentation conventional in the art. The experimental procedures, in which specific conditions are not noted in the following examples, are generally carried out under conventional conditions or conditions recommended by the manufacturers. In the following examples, various starting materials were used, and unless otherwise specified, conventional commercially available products were used. In the description of the present invention and the following examples, "%" represents weight percent, unless otherwise specified.
Preparing materials: white granulated sugar (Zhongliang sugar industry), LHK32-01 (commercial hydrogenated cocoa butter replacer, special fat in jiali (Shanghai) Co., Ltd.), phospholipids (Yihai Jiali food marketing Co., Ltd.), PGPR (polyglycerol polyricinoleate, Dupont) whole milk powder and skimmed milk powder (Hengyuan), whey powder (lactalis, France), cocoa powder (Jiaji), PKST (iodine value 5.1, palm kernel stearin), PKST (iodine value 6.5), PKST (iodine value 7.5), ST (iodine value 35.6, palm stearin), HardST (iodine value 14, hardened palm stearin), PMF (iodine value 48, palm oil extract of medium melting point) (all from special fat in Jiali (Shanghai) Co., Ltd.), sucrose ester POS-135 (fatty acid is mainly palmitic acid, oleic acid and stearic acid, the sum of which is more than 89%), L-195 (sucrose ester, lauric acid in fatty acid is 95-100%), P-170 (sucrose ester, the fatty acid is mainly palmitic acid, which accounts for more than 78%), the HLB values of the above three sucrose esters are all 1 (mitsubishi chemical), span 65 (sorbitan fatty acid ester, STS-Q, stearic acid more than 90%, dupont). The sucrose ester fatty acid composition is shown in table 1.
TABLE 1 melting Point and fatty acid composition of sucrose esters
Equipment: ball mill (type W-1-S, WIENER) refrigerator (air-cooled refrigerator, AUO Kema)
The fatty acid composition detection method is AOCS Ce 1-62, and the pretreatment method is AOCS Ce 2-66.
The triglyceride composition was measured by AOCS ce 5-86.
The detection method of the solid fat content is AOCS cd 16 b-93.
The iodine value detection method is AOCS Cd 1-25.
The melting point detection method was referenced to AOCS Cc 3-25.
The above detection method is performed according to the AOCS standard.
Examples preparation of grease compositions:
1. fat and oil composition 1: 95% PKST (IV7.5) and 5% ST (IV35.6) were mixed and heated to 80 ℃ and then 0.5% sucrose ester POS-135 by weight of the oil was added and stirred to dissolve completely for future use.
2. Oil composition 2 90% PKST (IV5.1) and 10% hardST (IV14) were mixed and heated to 80 deg.C, then 0.8% sucrose ester POS-135 by weight of oil was added, and stirred to dissolve completely for use.
3. Oil and fat composition 3: 99.5% PKST (IV6.5) was mixed with 0.5% Hard ST (IV14) and heated to 80 ℃ and then 1.5% sucrose ester POS-135, based on the weight of the oil, was added and stirred until completely dissolved for further use.
4. Fat or oil composition 4: 80% PKST (IV7.5) and 20% ST (IV35.6) are mixed and heated to 80 ℃, then 0.1% sucrose ester POS-135 and 0.7% span 65(STS-Q) by weight of oil are added, and the mixture is stirred and completely dissolved for later use.
5. Oil composition 5: 70% PKST (IV5.1), 5% hardST (IV14) and 25% PMF (IV48) are mixed and heated to 80 ℃, then sucrose ester POS-135 with the weight of 2% of oil is added, and the mixture is stirred and completely dissolved for later use.
6. Fat and oil composition 6: 90% PKST (IV5.1) was mixed with 10% hardST (IV14) and heated to 80 ℃ and then 0.1% sucrose ester POS135 and 0.7% sucrose ester L-195, based on the weight of the oil, were added and stirred to dissolve completely for use.
7. Oil and fat composition 7: 65% PKST (IV5.1) was mixed with 35% hardST (IV14) and transesterified, and after refining 1% sucrose ester POS-135 was added for further use.
Comparative example preparation of grease:
fat or oil composition 8: LHK32-01 (hydrogenated cocoa butter replacer, containing 0.8% STS).
Oil and fat composition 9: PKST (IV6.5) was heated to 80 ℃ and then 1.5% sucrose ester POS-135 by weight of the oil was added and stirred to dissolve completely for future use.
Oil and fat composition 10: 90% PKST (IV5.1) and 10% hardST (IV14) were mixed and heated to 80 ℃ and then 0.8% sucrose ester L-195, based on the weight of the oil, was added and stirred to dissolve completely for use.
Fat or oil composition 11: 90% PKST (IV5.1) and 10% hardST (IV14) were mixed and heated to 80 ℃ and then span 65(STS-Q) 0.8% by weight of the oil was added and stirred to dissolve completely for use.
Oil and fat composition 12: 90% PKST (IV5.1) and 10% hardST (IV14) were mixed and heated to 80 ℃ and then 0.8% sucrose ester P-170, based on the weight of the oil, was added and stirred to dissolve completely for future use.
Oil and fat composition 13: 65% PKST (IV5.1) was mixed with 35% hardST (IV14) and transesterified, after refining, 1% STS-Q by weight of oil was added for further use.
Oil and fat composition 14: 90% PKST (IV5.1) and 10% hardST (IV14) were mixed and heated to 80 ℃ and then 0.05% sucrose ester POS-135, based on the weight of the oil, was added and stirred until completely dissolved for use.
The fatty acid composition of the base oil (without emulsifier) of the grease composition is shown in tables 2 and 3 below:
table 2: fatty acid composition of base oils in the examples
Table 3 fatty acid composition of base oil in comparative example
The formula of the cocoa butter substitute chocolate comprises the following components:
TABLE 4 cocoa butter replacer chocolate recipe
| Chocolate 1 | Chocolate 2 | Chocolate 3 | Chocolate 4 | Chocolate 5 | Chocolate 6 | |
| White granulated sugar | 31.5％ | 36.5％ | 25％ | 31.5％ | 22％ | 25％ |
| Oil and fat | 40％ | 35％ | 28％ | 40％ | 40.5％ | 49.5％ |
| Oil name | Grease composition (1-14) | Oil and fat composition 2 | Oil and fat composition 2 | Oil and fat composition 2 | Oil and fat composition 2 | Oil and fat composition 2 |
| Cocoa powder | 12％ | 5％ | 10.4％ | 14％ | 8％ | 25％ |
| Whole milk powder | 10％ | 6％ | 5％ | 14％ | 12％ | 0 |
| Defatted milk powder | 4％ | 15％ | 23％ | 0 | 12％ | 0 |
| Whey powder | 2％ | 2％ | 8％ | 0 | 5％ | 0 |
| Phospholipids | 0.5％ | 0.5％ | 0.4％ | 0.5％ | 0.5％ | 0.5％ |
| PGPR | 0 | 0 | 0.2％ | 0 | 0 | 0 |
The chocolate making process flow is as follows:
1-6 parts of chocolate: all the materials are put into a ball mill with the temperature of 60 ℃ according to the formula in the table 4 respectively, the rotating speed of the ball mill is set to be 6.5-grade for mixing for 30min, and chocolate slurry is discharged for standby after 3-grade mixing for 5 min. The slurry can be used for testing fat-substitute chocolate bars. The chocolate slurry temperature is 40-45 ℃, the material is poured into a preheated mould (30-45 ℃), then the redundant material is quickly scraped off, after vibration, the mould is placed into a refrigerating chamber with the temperature of 18 +/-2 ℃ and is placed for cooling for 45min, then the mould is taken out, the mould is inclined, and the mould is lightly knocked until all chocolate blocks fall down.
Comparative chocolate 1: the formula is completely the same as chocolate 1, all materials are put into a ball mill with the temperature of 60 ℃, the rotating speed of the ball mill is set to 6.5 grades for mixing for 30min, and chocolate slurry is discharged for standby after 3 grades for mixing for 5 min. The slurry can be used for testing fat-substitute chocolate bars. The chocolate slurry temperature is 40-45 ℃, the material is poured into a preheated mold (30-45 ℃), then the redundant material is quickly scraped off, after vibration, the mold is placed into a refrigerator with 10 +/-2 ℃ and is cooled for 15min, then the mold is taken out, the mold is inclined, and the mold is slightly knocked until all chocolate blocks fall down.
The product gloss was evaluated according to the following criteria:
the prepared fat-substitute chocolate bar product was placed in a constant temperature and humidity cabinet (20 ℃, humidity 55%) and taken out after 3 days, and the gloss of the chocolate product was observed and scored. 0-5 represents the bloom or the smudge on the surface of the chocolate, 6-10 represents that the gloss of the surface of the chocolate is acceptable, and 11-15 represents that the gloss of the surface of the chocolate is excellent. Higher values indicate better gloss. The scoring results are shown in tables 5 and 6 below:
TABLE 5 (18. + -. 2 ℃ freezer cooled) chocolate 1 scoring results
TABLE 6 (10. + -. 2 ℃ freezer Cooling) comparative chocolate 1 score results
As is clear from tables 5 and 6, the chocolates containing the fat compositions 1 to 8 all had good gloss under different cooling conditions. Whereas the chocolate containing the fat composition 10-14 has a high requirement for cooling conditions. However, the oil-and-fat composition 8 is not within the scope of the present invention because it is produced by a hydrogenation process and the unsaturated fatty acid content is too small. From tables 5 and 6, it can be seen that the chocolate containing fat and oil compositions 2,6,10,11,12,14, which contains a certain amount (. gtoreq.0.05%) of sucrose ester POS-135, contributes very well to improving the gloss of the chocolate under poor cooling conditions.
TABLE 7 (18. + -. 2 ℃ Cold-storage) chocolate score 2-6
| Chocolate 2 | Chocolate 3 | Chocolate 4 | Chocolate 5 | Chocolate 6 | |
| Scoring | 10 | 11 | 5 | 11 | 14 |
From the results in Table 7, it can be seen that the chocolate formulation has better gloss when the whole milk powder is controlled to 12% or less than 12%.
Influence of different emulsifier additions on the crystallization speed of fats and oils:
base oil: 90% PKST (IV5.1) was mixed with 10% hardST (IV14) and heated to 80 ℃ and the temperature program for the crystallization rate of the base oil was mixed with stirring as follows: the sample to be tested is firstly placed in a 60 ℃ water bath kettle and is maintained for 35 minutes to be completely melted, and then is placed in a 10 ℃ water bath kettle, and the solid fat content is measured at 0.5 minute, 1 minute, 2 minutes, 4 minutes and 30 minutes. The solid fat content represents the crystallization speed of the sample. The higher the solid fat content of the sample at the same time, the faster the crystallization rate of the sample at the temperature. The results of the measurement of the crystallization rate are shown in Table 8.
TABLE 8 comparison of crystallization rates of different samples
As can be seen from Table 8, the addition of the emulsifier slows down the crystallization speed of the base oil, i.e., makes the crystallization of the oil more uniform, and reduces the recrystallization caused by the heat release of crystallization and melting of the crystals, thereby affecting the gloss of the product. The difference between the SFC at 1 minute and 0.5 minute (SFC-1 minute minus SFC-0.5 minute) of the oil or fat composition 2 to which POS135 was added was 13.87% and the SFC increase at 30 minutes and 4 minutes (SFC-30 minute minus SFC-4 minute) was 18.96% under the test conditions. The sum of the differences in SFC over these 2 periods is the smallest (13.87% + 18.96% ═ 32.83%), i.e. the increase in solid fat content during crystallization is the most uniform.
Claims (10)
1. The fat composition is characterized in that the sum of the solid-fat difference between SFC-1 min and SFC-0.5 min and the solid-fat difference between SFC-30 min and SFC-4 min is 34% or less, preferably 20-33%.
2. The fat composition according to claim 1, wherein the fat composition comprises, based on the total mass of the fat composition, 0.1 to 2% of sucrose ester, 98 to 99.9% of fat; preferably, the fat comprises 60-99.5% by weight of lauric fat A, 0.5-40% by weight of non-lauric fat B, based on the total mass of the fat; wherein the grease A is grease with lauric acid content of more than 40%; the oil B is palm oil and its fractionation product or ester exchange product.
3. The grease composition according to claim 2, wherein the grease composition further satisfies one or more of the following conditions:
(1) the grease A is coconut oil, palm kernel oil, or one or more of fractionation products or ester exchange products of the coconut oil and the palm kernel oil; and/or
(2) The melting point of the sucrose ester is 28-60 ℃, preferably 30-50 ℃ or 35-40 ℃; and/or
(3) The sum of the contents of palmitic acid, oleic acid and stearic acid in the sucrose ester is more than 89% by mass, preferably 89-95% by mass, based on the total mass of fatty acids in the sucrose ester; and/or
(4) The oleic acid content of the sucrose ester is 36-45% by total mass of fatty acids in the sucrose ester; and/or
(5) The oil composition contains 30-55% of lauric acid, 10-40% of palmitic acid and 1-15% of oleic acid based on the total amount of fatty acid groups in the oil composition; and/or
(6) The melting point of the grease composition is 30-40 ℃; and/or
(7) The iodine value of the grease composition is 5-12I2/100 g; and/or
(8) The sucrose ester has an HLB value of less than 3.
4. A chocolate mass characterized in that the fat composition according to any one of claims 1 to 3 is contained in the chocolate mass in an amount of 25 to 50% by mass based on the total mass of the chocolate mass.
5. The slurry according to claim 4, wherein the chocolate slurry further satisfies one or more of the following conditions:
(1) the content of cocoa powder in the chocolate paste is less than or equal to 25 percent; and/or
(2) The chocolate slurry contains less than or equal to 40% of milk components, and the milk components are selected from one or more of whole milk powder, skim milk powder, whey powder, lactose, milk fat and the like; and/or
(3) The whole milk powder in the chocolate mass is less than 14%.
6. A chocolate comprising 25 to 50% by mass of the fat composition according to any one of claims 1 to 3, based on the total mass of the chocolate; or the chocolate is prepared from a raw material comprising the slurry of claim 4 or 5.
7. A method of enhancing the gloss of chocolate comprising the step of adding a sucrose ester during the preparation of the chocolate.
8. The method according to claim 7, characterized in that the sum of the contents of palmitic acid, oleic acid and stearic acid in the sucrose ester is more than 89%, preferably 89-95%, based on the total mass of fatty acids in the sucrose ester.
9. The method of claim 7, wherein the oleic acid content of the sucrose ester is from 36% to 45% by weight of the total mass of fatty acids in the sucrose ester.
10. A food product prepared from a material comprising the chocolate mass of claim 4 or 5, or the chocolate of claim 6; preferably, the food product is a chocolate product.
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