SU742792A1 - Method of determining ability of surface-active substances to dilute confectionary mass - Google Patents

Description

one

The invention relates to the confectionery industry and can be applied in determining the dilution ability of various liquefied oils in chocolate and candy masses.

A method of determining the ability of surface-active substances (surfactants) to liquefy a confectionary mass, including preparing a confectionary mass, dividing it into two parts, adding a cocoa butter to one of the parts, and adding cocoa butter to another, and comparing their liquefying ability 1 is well known and widely used.

The preparation of the confectionary mass is carried out by stirring for 15 minutes at.

The described method for determining the dilution capacity of surfactants does not take into account the original structure of the confectionery mass prior to the introduction of the surfactant, i.e. fat content, dispersion, etc. This leads to obtaining incomparable analysis results while controlling the diluting ability of the same surfactant.

The aim of the present invention is to improve the accuracy of determining the ability of surfactants to thin a confectionery.

mass of For this, the confectionary mass for the study is taken with a fat content of 29-31%, and its preparation is carried out by mechanical treatment for 4-6 h at 60-70 ° C until the viscosity of the mass is equal to 50-60 Pa.s, before the introduction of a surfactant - its active substance is mixed with cocoa oil in a 1: 1 ratio.

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Example. Chocolate mass with a fat content of 30.8% in amounts. A weight of 1.5 kg is prepared for testing by kneading for 5 hours at 60 ° C. 300 g of chocolates are taken away;

15 masses and 0.4% surfactant are added in a mixture with cocoa butter in a 1: 1 ratio, i.e. 1.2 g of surfactant, for example, soybean phosphatide concentrate and 1.2 g of cocoa butter at. The chocolate chocolate is mixed thoroughly for 10 minutes, after which the viscosity of the device prof. V.A. Reutov at 4b ° C. In parallel, the second portion of the prepared chocolate mass

25, cocoa butter is added in small doses until the viscosity is equal to the viscosity of the first sample.

The effectiveness of the surfactant is expressed by the difference in the percentage of cocoa butter in chocolate masses B and with cocoa butter without surfactant.

EF-P2 P, EF - effectiveness of action

Surfactant,%;

F - fat content in the confectionery mass with surfactant,%; tji - fat content in the confectionery mass. with cocoa butter (without surfactant)%.

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Claims (1)

Invention Formula The method of determining the ability of surfactants to liquefy the confectionery mass, including the preparation of the confectionery mass, dividing it into two parts by adding in one of the parts of surfactants, and in the other - cocoa butter and comparison of their thinning properties, characterized in that, in order to improve the accuracy of determination, the confectionary mass for research is taken with a fat content of 29-31%, and its preparation by mechanical treatment for 4-6 hours at 60-70 ° until the viscosity reaches a mass of 50-60 Pa-s, before the introduction of the surfactant it is mixed with cocoa oil in a 1: 1 ratio. Sources of information taken into consideration during the examination 1. Technological control of confectionery production, M., Food industry, 1967, p. 215.