CN113115829B - Grease composition and preparation method and application thereof - Google Patents
Grease composition and preparation method and application thereof Download PDFInfo
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- CN113115829B CN113115829B CN201911391939.4A CN201911391939A CN113115829B CN 113115829 B CN113115829 B CN 113115829B CN 201911391939 A CN201911391939 A CN 201911391939A CN 113115829 B CN113115829 B CN 113115829B
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- chocolate
- cocoa butter
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- 239000000203 mixture Substances 0.000 title claims abstract description 136
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 239000004519 grease Substances 0.000 title description 26
- 235000019219 chocolate Nutrition 0.000 claims abstract description 186
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000005642 Oleic acid Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000008117 stearic acid Substances 0.000 claims abstract description 10
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 7
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims abstract description 5
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 5
- 125000005313 fatty acid group Chemical group 0.000 claims abstract 3
- 244000299461 Theobroma cacao Species 0.000 claims description 245
- 239000003925 fat Substances 0.000 claims description 153
- 235000019197 fats Nutrition 0.000 claims description 152
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 106
- 235000019868 cocoa butter Nutrition 0.000 claims description 73
- 229940110456 cocoa butter Drugs 0.000 claims description 73
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 61
- 239000003921 oil Substances 0.000 claims description 55
- 235000019198 oils Nutrition 0.000 claims description 55
- 235000019482 Palm oil Nutrition 0.000 claims description 25
- 239000002540 palm oil Substances 0.000 claims description 25
- 238000005809 transesterification reaction Methods 0.000 claims description 21
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 17
- 229910052740 iodine Inorganic materials 0.000 claims description 17
- 239000011630 iodine Substances 0.000 claims description 17
- 239000005639 Lauric acid Substances 0.000 claims description 16
- 150000003626 triacylglycerols Chemical class 0.000 claims description 16
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 235000019860 lauric fat Nutrition 0.000 claims description 11
- 229940116364 hard fat Drugs 0.000 claims description 7
- 235000019221 dark chocolate Nutrition 0.000 claims description 6
- 239000003346 palm kernel oil Substances 0.000 claims description 6
- 235000019865 palm kernel oil Nutrition 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 238000005496 tempering Methods 0.000 claims description 6
- 235000019220 whole milk chocolate Nutrition 0.000 claims description 6
- 230000000979 retarding effect Effects 0.000 claims description 5
- 235000019222 white chocolate Nutrition 0.000 claims description 5
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- QXPXMOHHFYONAC-UHFFFAOYSA-N rac-glyceryl-1-palmitate-2-oleate-3-stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(COC(=O)CCCCCCCCCCCCCCC)OC(=O)CCCCCCCC=CCCCCCCCC QXPXMOHHFYONAC-UHFFFAOYSA-N 0.000 claims 4
- 229940049964 oleate Drugs 0.000 claims 3
- 150000002632 lipids Chemical class 0.000 claims 2
- 235000009508 confectionery Nutrition 0.000 abstract description 10
- 239000000047 product Substances 0.000 description 26
- 150000004665 fatty acids Chemical group 0.000 description 12
- 235000014113 dietary fatty acids Nutrition 0.000 description 10
- 229930195729 fatty acid Natural products 0.000 description 10
- 239000000194 fatty acid Substances 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 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
- 235000019877 cocoa butter equivalent Nutrition 0.000 description 6
- 235000019878 cocoa butter replacer Nutrition 0.000 description 6
- 239000003814 drug Substances 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
- 235000019879 cocoa butter substitute Nutrition 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000011078 sorbitan tristearate Nutrition 0.000 description 5
- 239000001589 sorbitan tristearate Substances 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
- 238000009472 formulation Methods 0.000 description 4
- 229910052736 halogen Inorganic materials 0.000 description 4
- 150000002367 halogens Chemical class 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 150000004668 long chain fatty acids Chemical class 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000007670 refining Methods 0.000 description 4
- 125000004079 stearyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 4
- 235000019871 vegetable fat Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005984 hydrogenation reaction Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- -1 triglyceride fatty acid Chemical class 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 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
- 235000014121 butter Nutrition 0.000 description 2
- 238000005266 casting Methods 0.000 description 2
- 239000003054 catalyst 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
- 230000001627 detrimental 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
- 238000005194 fractionation Methods 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 231100000989 no adverse effect Toxicity 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 238000005406 washing Methods 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
- 102100028292 Aladin Human genes 0.000 description 1
- 101710065039 Aladin Proteins 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
- 235000015076 Shorea robusta Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 238000002441 X-ray diffraction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 244000240602 cacao Species 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000001514 detection method Methods 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
- 239000012634 fragment Substances 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
- 239000000411 inducer Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 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
- 239000000155 melt Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000019861 non-lauric fat Nutrition 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
- 239000000376 reactant Substances 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
- 238000000926 separation method Methods 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
The application relates to an oil composition, a preparation method and application thereof. The present application also relates to a confectionery, chocolate or chocolate analogue product comprising said fat composition and a method for its preparation. The application provides an oil composition, wherein the content of 1, 3-palmitic acid-2-oleic acid glyceride (POP) is more than 0.5 weight percent, the content of 1-palmitic acid-2-oleic acid-3-stearic acid glyceride (POST) is less than 6 weight percent, and the content of 1, 3-stearic acid-2-oleic acid glyceride (StOSt) is less than 1 weight percent based on the total weight of triglyceride in the oil composition; based on the total weight of all fatty acid residues in the oil 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 specifically, the present application relates to a grease composition, a method for preparing the same and use thereof. The present application also relates to a confectionery, chocolate or chocolate analogue product comprising said fat composition and a method for its preparation.
Background
Chocolate is an increasingly marketable consumer product because of its unique flavor and the positive health effects of flavanols contained in its cocoa ingredients. However, chocolate has quality problems such as thermal deformation, bloom, mildew and the like due to factors such as heat, temperature fluctuation, humidity and the like during transportation and storage. And wherein bloom may be up to more than 70%. Bloom of 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 using cocoa butter and/or cocoa butter equivalents is more susceptible to external inducers because of its more complex polymorphism.
For cocoa butter based chocolate, there is literature that shows that high melting point milk fat extracts have a pronounced bloom effect on cocoa butter based chocolate. In JP2017176029 (A), 0.3-3% of BOB is used to inhibit bloom of chocolate under low-temperature storage conditions, and in general, BOB is synthesized by enzymatic transesterification, which has certain limitations in terms of complexity and cost. The patent JP2017046647 (A) relates to the treatment of aqueous chocolate with microwaves, which can improve the heat resistance thereof and can further suppress the occurrence of fat bloom. In JPH05168412 (A) there is disclosed a diglyceride which inhibits bloom of chocolate, and the addition of 5 to 50% of a saturated fatty acid having a fatty acid residue of C16 to C22 or a diglyceride of a trans unsaturated fatty acid having a fatty acid residue of C16 to C22 to chocolate has a good inhibiting effect on bloom of chocolate. WO2006121182 (A1) discloses an intermolecular compound composed of unsaturated long-chain fatty acid monoglyceride and unsaturated long-chain fatty acid triglyceride of 1, 3-unsaturated long-chain fatty acid 2-unsaturated long-chain fatty acid, wherein the long distance of X-ray diffraction is more than 65 angstroms, and the intermolecular compound can inhibit frosting when used in a system with high cocoa butter content. Pierre Lonchamapt et al in a review of the study of bloom revealed that the emulsifier Sorbitan Tristearate (STS) had a positive effect on the anti-bloom of chocolate, but the addition of the emulsifier was detrimental to the cleaning of the label.
It can be seen that the above solution for inhibiting the bloom of chocolate is either complicated in the fat process, expensive in cost, requires the addition of new process treatments or new equipment, or requires the introduction of other components, which is detrimental to the cleaning of the label. Thus, there remains a need for an industrially easy solution to retard chocolate bloom.
Summary of The Invention
To solve the above technical problems, the present application provides a fat composition which is easy to prepare in the fat industry and has a remarkable effect in inhibiting the bloom of chocolate.
In a first aspect, the present application provides an oil and fat composition having a content of 1, 3-palmitic acid-2-oleic acid glyceride (POP) of greater than 0.5 wt%, a content of 1-palmitic acid-2-oleic acid-3-stearic acid glyceride (POSt) of less than 6 wt%, and a content of 1, 3-stearic acid-2-oleic acid glyceride (StOSt) of less than 1 wt%, based on the total weight of triglycerides in the oil and fat composition; based on the total weight of all fatty acid residues in the oil 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) The C36 content is greater than 1 wt%, preferably greater than 4 wt%, more preferably 4-30 wt%;
(2) The C38 content is greater than 1 wt%, preferably greater than 5 wt%, more preferably from 5 to 30 wt%;
(3) POP content is 0.5-10 wt%, preferably 0.5-5 wt%;
(4) 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%; and/or
(5) The StOSt content is less than 0.5% by weight, preferably less than 0.4% by weight or less than 0.3% by weight or less than or equal to 0.1% by weight.
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 45-99 wt%, preferably 60-80 wt%, and the second fat component is present in the fat composition in an amount of 1-55 wt%, preferably 20-40 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 of preparing the grease composition of the first or second aspect, comprising:
1) Providing a desired amount of a first grease component;
2) Providing a desired amount of a second grease component;
3) Mixing the first oil component of step 1) and the second oil component of step 2) to obtain a mixture, wherein
The first oil component is present in the oil composition in an amount of 45 to 99 wt%, preferably 60 to 80 wt%, and the second oil component is present in the oil composition in an amount of 1 to 55 wt%, preferably 20 to 40 wt%, and wherein the first oil component is a stearyl extract of lauric type oil and the second oil component is a stearyl extract of palm oil.
In a fourth aspect, the present application relates to the use of the fat composition of the first or second aspect for retarding 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 thermal tempering process; and
3) Cooling the composition obtained in step 2).
The grease composition provided by the application can relieve the problem of bloom and bloom of the cocoa butter and/or cocoa butter-like based chocolate system, and has a particularly good anti-bloom effect on the cocoa butter and/or cocoa butter-like system under the condition of temperature fluctuation. The application in cocoa butter and/or cocoa butter-like chocolate has no effect on the tempering and casting operation of the chocolate and has no adverse effect on the mouthfeel 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 indicated, the terms of the present application are understood according to conventional usage by those of ordinary skill in the relevant art.
The term "about" as used herein refers to + -10% of the recited figures, e.g., about 1% refers to a range of 0.9% to 1.1%.
In the description of the present application and the following examples, "%" means weight percent and "parts" means parts by weight unless otherwise specified.
The term "cocoa powder" as used herein is cocoa beans (seeds) extracted from pods (fruits) of cocoa trees, and is obtained by fermentation, coarse crushing, peeling and other steps of cocoa bean fragments (commonly known as cocoa cakes), and the cocoa cake is defatted and crushed to obtain a powder, i.e., cocoa powder.
The term "cocoa butter" as used herein is also known as cocoa butter, which is a yellowish hard natural vegetable fat removed from cocoa mass and is a very unique fat. In addition to having a strong and elegant unique flavour, cocoa butter has the property of being quite firm and brittle at temperatures below 15 ℃. The cocoa butter melts quickly when placed in the mouth and does not feel greasy at all; it is also unlike other common vegetable oils and fats, and is prone to rancidity. Cocoa butter is an ideal specialty fat for chocolate, and has almost all the advantages of various vegetable fats, and no other fat comparable to it has been found today.
The term "cocoa butter replacers" as used herein is a class of synthetic stearines which melt rapidly and which physically approximate natural cocoa butter, but the content and composition of triglycerides is far from that of natural cocoa butter and may contain trans fatty acids, which adversely affect the body. Because the chocolate is manufactured without temperature regulation, also called non-temperature regulation type hard fat, the chocolate is also different from cocoa butter, and can be processed by adopting different types of raw oil, and is divided into: lauric acid type cocoa butter replacers (CBS for short, cocoa butter substitute) and non-lauric acid type cocoa butter replacers (CBR for short, cocoa butter replacer) are obtained by hydrogenation of lauric acid type fat stearin fraction and/or lauric acid type fat, triglyceride fatty acid in the fat is mainly lauric acid, the content of the triglyceride fatty acid can reach 45-52%, unsaturated fat content is low, compatibility with the cocoa butter is limited, and the mouth solubility is good; non-lauric cocoa butter substitutes are processed with non-lauric fats such as soybean oil, cottonseed, rice bran oil, which are hydrogenated or selectively hydrogenated to hard butter, which have hardness, friability, shrinkage, coating properties similar to cocoa butter, but are less orodispersible.
Cocoa butter is produced from natural cocoa beans, and because the raw material production is limited by climatic conditions and the like, the yield is far from meeting the chocolate production requirements, and therefore, the international market price is high and is generally 5-10 times higher than that of common grease, and natural resources are lacking, so that cocoa butter-like (CBE for short) is available. The term "cocoa butter equivalent" as used herein is extracted from natural plants, and is now obtained by fractionation and blending of some countries from the production classes of cocoa butter such as shea butter, palm oil, sal Luo Zhi, mango butter, etc., which have triglyceride compositions and properties very close to those of natural cocoa butter, and which require tempering (so called tempering-type stearin) when making chocolate. The common cocoa butter substitute is 5% -50% of the cocoa butter usage amount, so that the cost is reduced, the anti-bloom capability is enhanced, and the shelf life of the chocolate is prolonged. Chocolate made from cocoa butter-like materials has very similar viscosity, hardness, crispness, expansion and shrinkage, and coating properties to cocoa butter, and especially at 30-35 degrees, it is almost as sweet as natural cocoa butter.
The term "fat and oil separation" as used herein means that the fat and oil is separated into solid and liquid parts at a certain temperature by utilizing the difference in melting point and solubility of various triglycerides constituting the fat and oil.
The term "iodine number (IV)", also referred to as iodine number, as used herein refers to the mass of halogen added to the grease (in terms of iodine), i.e., the mass of iodine that can be absorbed per 100g of grease.
The fatty acid contained in the vegetable fat has a fraction of unsaturated fatty acid and saturated fatty acid, and the unsaturated fatty acid can react with halogen at double bond in addition to the free state or when combined with glycerin to form glycerin ester, so that a certain amount of halogen can be absorbed. Since the content of each fatty acid constituting each fat has a certain range, the ability of the fat to absorb halogen becomes one of its characteristic constants. The degree of unsaturation of the fat is reflected in a certain range of the iodine value, and thus the dryness of the fat can be determined from the iodine value of the fat. The amount of hydrogen required for the hydrogenation of the fat may also be calculated from the iodine number and the degree of hydrogenation of the fat may be checked. Therefore, the determination of iodine value is of great importance in daily detection of grease.
The term "chocolate" as used herein refers to a product comprising a fat composition, which is made predominantly of cocoa butter, cocoa butter equivalents, cocoa butter substitutes or a combination of the above.
The term "chocolate analogue product" as used herein refers to a product comprising a fat composition which is predominantly made of cocoa butter, cocoa butter equivalent, cocoa butter replacers or a combination of the above, but which is generally lower in cocoa butter content than chocolate. The term "candy" as used herein refers to a sugar containing a certain amount of fat.
Detailed description of the preferred embodiments
The application relates to a grease composition for inhibiting chocolate bloom and application technology thereof, wherein the grease composition can relieve the problem of bloom of a cocoa butter and/or cocoa butter-like based chocolate system, the grease is realized through the technologies of fractionation, transesterification, grease preparation and the like, and the grease composition can be applied to chocolate to relieve the problem of bloom, and has a particularly good anti-bloom effect on the cocoa butter and/or cocoa butter-like system under the condition of temperature fluctuation. The application in cocoa butter and/or cocoa butter-like chocolate has no effect on the tempering and casting operation of the chocolate and has no adverse effect on the mouthfeel and other properties of the chocolate.
In a first aspect, the present application provides an oil and fat composition having a content of 1, 3-palmitic acid-2-oleic acid glyceride (POP) of greater than 0.5 wt%, a content of 1-palmitic acid-2-oleic acid-3-stearic acid glyceride (POSt) of less than 6 wt%, and a content of 1, 3-stearic acid-2-oleic acid glyceride (StOSt) of less than 1 wt%, based on the total weight of triglycerides in the oil and fat composition; based on the total weight of all fatty acid residues in the oil 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 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 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 this application, unless otherwise specified, "C36" as used herein refers to triglycerides having a total carbon chain number of 36, and "C38" as used herein refers to triglycerides having a total carbon chain number of 38.
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 45-99 wt%, preferably 60-80 wt%, and the second fat component is present in the fat composition in an amount of 1-55 wt%, preferably 20-40 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 stearin of a stearin fraction of palm oil.
In some embodiments, the lauric acid type grease 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 stearin fraction of lauric fat has an iodine number of less than 10.
In some embodiments, the stearin fraction of palm oil has an iodine number of less than 48.
In some embodiments, the re-fractionated stearin of the stearin fraction of palm oil has an iodine number of 14 to 20.
In some embodiments, the stearin fraction of lauric fat is selected from the group consisting of HPKST, PKST, and combinations of the foregoing.
In some embodiments, the palm oil stearin is selected from ST (palm stearin), hard ST (palm oil stearin), HST (hydrogenated palm stearin), or a combination thereof.
In some embodiments, the stearin fraction of lauric acid type fats and oils is fully hydrogenated and the stearin fraction of fully hydrogenated lauric acid type fats and oils is present in the bloom retarding fat composition in an amount of from 80 to 99 weight percent and the second fat component is present in the bloom retarding fat composition in an amount of from 1 to 20 weight percent.
In some embodiments, the hard fraction of palm oil is fully hydrogenated.
In some embodiments, the grease composition is further subjected to a transesterification reaction. The transesterification reaction may be selected from chemical transesterification, enzymatic transesterification, or a combination of both.
Transesterification processes are well known in the art. For example, for chemical transesterification, it may involve adding 0.1 to 1% by weight of sodium methoxide catalyst to a sufficiently dried raw oil and reacting under reduced pressure at 80 to 120 ℃ with stirring for 0.5 to 1 hour, and washing, decoloring and deodorizing the reaction product after the transesterification is completed.
In a third aspect, the present application relates to a method of preparing the grease composition of the first or second aspect, comprising:
1) Providing a desired amount of a first grease component;
2) Providing a desired amount of a second grease component;
3) Mixing the first oil component of step 1) and the second oil component of step 2) to obtain a mixture, wherein
The first oil component is present in the oil composition in an amount of 45 to 99 wt%, preferably 60 to 80 wt%, and the second oil component is present in the oil composition in an amount of 1 to 55 wt%, preferably 20 to 40 wt%, and wherein the first oil component is a stearyl extract of lauric type oil and the second oil component is a stearyl extract 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 the fat composition of the first or second aspect for retarding 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 2-12%, more preferably 5-10% by weight of the total fat of the candy
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 analogue products mentioned herein are not limited to the pure fat chocolate, fat-substituted chocolate, pure fat-or fat-substituted chocolate products and the like specified in industry protocols and standards of various countries or regions, but also include fat-processed foods which comprise fat as an essential ingredient and are produced using cocoa nuggets, cocoa beans, cocoa butter, fat-substituted cocoa butter, stearin 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 thermal tempering process; and
3) Cooling the composition obtained in step 2).
The chocolate or chocolate-like product is selected from the group consisting of dark chocolate, milk chocolate, white chocolate, dark chocolate-like product, milk chocolate-like product, white chocolate-like product or a combination thereof.
In step 1), adding the fat composition of the first or second aspect involves adding it to conventional ingredients for preparing chocolate or chocolate analogue products. These ingredients are routinely determined by one skilled in the art based on the preparation requirements.
In some embodiments of the seventh aspect, the fat composition comprises less than 15%, preferably 2-12%, more preferably 5-10% of the total fat weight 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 to 10% by weight, preferably 2 to 5.8% by weight.
In this specification and claims, the words "comprise", "comprising" and "include" 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 invention may be applied to any other aspect, embodiment or example described herein unless contradicted by context.
The foregoing disclosure generally describes the present application, which is further illustrated by the following examples. These examples are described for illustration only and are not intended to limit the scope of the present application. Although specific terms and values are used herein, these terms and values are likewise to be understood as exemplary and do not limit the scope of the present application. Unless otherwise indicated, the experimental methods and techniques in this specification are those conventional in the art. Materials and equipment, etc., which are not particularly well-defined to the manufacturer, are generally commercially available.
Examples
The various percentages in this example are by weight unless otherwise indicated.
The materials used in the examples are as follows:
palm Kernel Stearin (PKST) IV 6.98gI 2 100g: yihaijiali medicine for invigorating sea
Palm Stearin (ST) IV 34.18gI 2 100g: yihaijiali medicine for invigorating sea
Hydrogenated Palm Kernel Stearin (HPKST) IV 0.52gI 2 100g: yihaijiali medicine for invigorating sea
Hard fraction of palm stearin (Hard ST) IV 17.33gI 2 100g: yihaijiali medicine for invigorating sea
Hydrogenated palm stearin (HST) IV 0.41gI 2 100g: yihaijiali medicine for invigorating sea
Cocoa powder: cargill
Cocoa butter: JB COCOCOA
Cocoa butter equivalent: wilmar
Polyglycerol Ricinoleate (PGPR): danisco
Sorbitan Tristearate (STS): danisco
Shea stearin (Shea STR): wilmar
Sodium methoxide: aladin
Lecithin: yihaijiali medicine for invigorating sea
Preparation of fat composition
Grease compositions 1 to 5 were prepared by combining various greases according to the following table 1, wherein the grease compositions 2 and 3 were obtained by chemical random transesterification after mixing the respective components. Briefly, chemical transesterification involves adding 0.1-1 wt% sodium methoxide catalyst to each raw oil which has been sufficiently dried, reacting under reduced pressure at 80-120 ℃ with stirring for 0.5-1h, and washing, decolorizing, and deodorizing the reactants after transesterification.
TABLE 1
The compositions of the Triglycerides (TAG) and Fatty Acids (FAC) of the above oil and fat compositions are shown in tables 2 and 3 below, as analyzed.
TABLE 2 TAG composition in fat compositions
Remarks: 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 fat compositions
Preparation of chocolate
The chocolate may be a milk chocolate or a dark chocolate formulation. In this example, chocolate was made according to the formulation of table 4. Chocolate is made according to conventional methods. Briefly, chocolate was made according to the following steps: 1) Premixing the prepared powder according to the formula of the table 4, melting the grease used in the chocolate formula, and adding part to control the grease content of the mixed system to be 20-25%; 2) The three-roller machine further reduces the particle size of the premixed raw material, and the pressure between the rollers is adjusted to control the particle size to be 20-25 mu m; 3) The refining machine refines the raw materials, the refining time and the temperature of the dry refining and the wet refining stages are controlled according to the characteristics of the raw materials, and finally the chocolate paste with ideal viscosity and flavor is obtained; 4) The chocolate is subjected to stable crystal form by adopting a temperature regulator or a marble Dan Shoudong temperature regulator, and then poured into a plate, cooled, cured and packaged.
TABLE 4 Table 4
The Triglyceride (TAG) composition of all fats and oils in the chocolate formulations of each example and comparative example was analyzed as shown in the following 5.
Table 5 TAG composition of all fats and oils in chocolate formulation
The Fatty Acid (FAC) composition of the fats and oils used in the final chocolate of each of the examples and comparative examples was analyzed as shown in table 6 below.
TABLE 6 FAC composition in all fats and oils in chocolate
Anti-blooming test
The aged stable chocolate was placed under temperature fluctuation and normal temperature conditions, and the bloom was observed at a fixed period, and the bloom degree was evaluated by using the following table 7. The temperature fluctuation means 12 hours at 22 ℃, 12 hours at 32 ℃, 12 hours at 22 ℃ and 12 hours at 32 ℃ and is circulated in sequence.
TABLE 7
| Score of | Description of the invention |
| 0 | Gloss of the product |
| 1 | Loss of gloss |
| 2 | With off-white spots or films |
| 3 | Obvious white spots or films |
| 4 | Complete frosting |
The results of the anti-bloom test of the chocolate made according to each example and comparative example are shown in table 8 below.
TABLE 8
From Table 8 above, it is clear that examples 1-4 corresponding to the fat and oil compositions of the present application can give a chocolate product with better anti-bloom properties than comparative examples 1-2 by adding the corresponding fat and oil compositions. Examples 1-4 compared to comparative examples 3-4, the corresponding fat and oil compositions had better effect on the anti-bloom properties of chocolate than the STS addition regimen, and the fat and oil composition regimen was more conducive to cleaning of the label. The anti-blooming effect of example 4 in examples 1 to 4 under the temperature fluctuation condition was close to that of comparative example 5, but the effect of examples 1 to 4 was better than that of comparative example 5 under the normal temperature storage condition.
It should be understood that while the application is illustrated in some form, the application is not limited to what has been shown and described in this specification. 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 the present application.
Claims (64)
1. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product comprising a fat composition comprising less than 15% by weight of the total fat of the chocolate or chocolate analogue product; the content of the 1, 3-palmitic acid-2-oleic acid glyceride is more than 0.5 weight percent, the content of the 1-palmitic acid-2-oleic acid-3-stearic acid glyceride is less than 6 weight percent, and the content of the 1, 3-stearic acid-2-oleic acid glyceride is less than 1 weight percent based on the total weight of the triglyceride in the oil composition; based on the total weight of all fatty acid residues in the oil 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 cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 1, wherein the fat composition comprises 2-12% by weight of the total fat of the chocolate or chocolate analogue product.
3. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 1, wherein the fat composition comprises 5-10% by weight of the total fat of the chocolate or chocolate analogue product.
4. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in any of claims 1-3, which composition fulfils one or more of the following conditions, based on the total weight of triglycerides in the fat composition:
(1) The C36 content is greater than 1 wt.%; and/or
(2) A C38 content of greater than 1 wt.%; and/or
(3) The content of the 1, 3-palmitic acid-2-oleic acid glyceride is 0.5-10 wt%; and/or
(4) The content of the 1-palmitic acid-2-oleic acid-3-stearic acid glyceride is less than 5 weight percent; and/or
(5) The content of 1, 3-stearic acid-2-oleic acid glyceride is less than 0.5% by weight.
5. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the C36 content is 4 wt%.
6. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the C36 content is 4-30 wt%.
7. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the C38 content is greater than 5 wt%.
8. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the C38 content is 5-30 wt%.
9. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the 1, 3-palmitic acid-2-oleic acid glyceride content is 0.5-5% by weight.
10. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the 1-palmitic-2-oleic-3-stearin content is less than 4% by weight.
11. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the 1-palmitic-2-oleic-3-stearin content is less than 3% by weight.
12. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the 1-palmitic-2-oleic-3-stearin content is less than 2% by weight.
13. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the 1-palmitic-2-oleic-3-stearin content is less than 1% by weight.
14. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the 1, 3-stearic acid-2-oleic acid glyceride content is less than 0.4% by weight.
15. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the 1, 3-stearic acid-2-oleic acid glyceride content is less than 0.3% by weight.
16. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, wherein the 1, 3-stearic acid-2-oleic glyceride content is less than or equal to 0.1% by weight.
17. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product comprising a fat composition comprising less than 15% by weight of the total fat of the chocolate or chocolate analogue product; the fat composition comprises a first fat component and a second fat component, wherein the content of the first fat component in the fat composition is 45-99 wt%, the content of the second fat component in the fat composition is 1-55 wt%, and wherein the first fat component is a hard fraction of lauric acid type fat and the second fat component is a hard fraction of palm oil;
in the oil and fat composition, the content of the 1, 3-palmitic acid-2-oleic acid glyceride is more than 0.5 weight percent, the content of the 1-palmitic acid-2-oleic acid-3-stearic acid glyceride is less than 6 weight percent, and the content of the 1, 3-stearic acid-2-oleic acid glyceride is less than 1 weight percent, based on the total weight of the triglyceride in the oil and fat composition.
18. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 17, wherein the fat composition comprises 2-12% of the total fat weight of the chocolate or chocolate analogue product.
19. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 17, wherein the fat composition comprises 5-10% of the total fat weight of the chocolate or chocolate analogue product.
20. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in claim 17, wherein the first fat component is present in the fat composition in an amount of 60-80% by weight.
21. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in claim 17, wherein the second fat component is present in the fat composition in an amount of 20-40% by weight.
22. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in claim 17, wherein the second fat component is re-fractionated stearin of the stearin fraction of palm oil.
23. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in claim 17, wherein the lauric acid type fat is selected from coconut oil, palm kernel oil and combinations thereof.
24. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 17, wherein the lauric acid type fat is palm kernel oil.
25. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in any of claims 17 to 24, wherein the stearin fraction of the lauric fat has an iodine value of less than 10 and/or the stearin fraction of the palm oil has an iodine value of less than 48.
26. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in claim 25, wherein the re-fractionated stearin of the palm oil has an iodine number of 12-18.
27. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in claim 25, wherein the stearin fraction of lauric acid fat is selected from hydrogenated palm kernel stearin, palm kernel stearin and combinations of the above.
28. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in claim 25, wherein the palm oil stearin is selected from the group consisting of palm stearin, palm oil stearin, hydrogenated palm stearin and combinations thereof.
29. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in any of claims 17 to 24, wherein the hard fraction of lauric fat and/or the hard fraction of palm oil is fully hydrogenated and the content of the hard fraction of fully hydrogenated lauric fat in the fat composition is 80 to 99% by weight and the content of the second fat component in the fat composition is 1 to 20% by weight.
30. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 29, wherein the fat composition is further subjected to transesterification.
31. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 30, wherein the transesterification reaction is selected from chemical transesterification or enzymatic transesterification.
32. The cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of claim 4, selected from the group consisting of dark chocolate, milk chocolate and white chocolate.
33. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in claim 25, said chocolate or chocolate analogue product being selected from the group consisting of dark chocolate, milk chocolate and white chocolate.
34. A cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product as claimed in claim 29, said chocolate or chocolate analogue product being selected from the group consisting of dark chocolate, milk chocolate and white chocolate.
35. A process for preparing the cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product of any one of claims 1 to 34, comprising:
1) Adding a fat composition comprising less than 15% of the total fat weight of the cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product to obtain a chocolate composition or chocolate analogue composition;
2) Subjecting the chocolate composition or chocolate analogue composition obtained in step 1) to a thermal tempering process; and
3) Cooling the composition obtained in step 2).
36. A process according to claim 35 wherein a fat composition is added which is 2-12% of the total fat weight of the cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product.
37. A process according to claim 35 wherein a fat composition is added which is 5-10% by weight of the total fat of the cocoa butter and/or cocoa butter-like based chocolate or chocolate analogue product.
38. Use of a fat composition in which the content of 1, 3-palmitic acid-2-oleic acid glycerides is greater than 0.5% by weight, the content of 1-palmitic acid-2-oleic acid-3-stearic acid glycerides is less than 6% by weight, and the content of 1, 3-stearic acid-2-oleic acid glycerides is less than 1% by weight, based on the total weight of triglycerides in the fat composition, for delaying bloom of a cocoa butter and/or cocoa butter-like based chocolate product; based on the total weight of all fatty acid residues in the oil 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%.
39. Use according to claim 38, wherein the fat composition fulfils one or more of the following conditions, based on the total weight of triglycerides in the fat composition:
(6) The C36 content is greater than 1 wt.%; and/or
(7) A C38 content of greater than 1 wt.%; and/or
(8) The content of the 1, 3-palmitic acid-2-oleic acid glyceride is 0.5-10 wt%; and/or
(9) The content of the 1-palmitic acid-2-oleic acid-3-stearic acid glyceride is less than 5 weight percent; and/or
(10) The content of 1, 3-stearic acid-2-oleic acid glyceride is less than 0.5% by weight.
40. The use as claimed in claim 39, wherein the C36 content is 4% by weight.
41. The use as claimed in claim 39, wherein the C36 content is from 4 to 30% by weight.
42. The use as claimed in claim 39, wherein the C38 content is greater than 5% by weight.
43. The use as claimed in claim 39, wherein the C38 content is from 5 to 30% by weight.
44. The use according to claim 39, wherein the 1, 3-palmitic acid-2-oleic acid glyceride content is 0.5-5% by weight.
45. The use according to claim 39 wherein the glycerol 1-palmitate-2-oleate-3-stearate content is less than 4% by weight.
46. The use according to claim 39 wherein the glycerol 1-palmitate-2-oleate-3-stearate content is less than 3% by weight.
47. The use according to claim 39 wherein the glycerol 1-palmitate-2-oleate-3-stearate content is less than 2% by weight.
48. The use according to claim 39 wherein the glycerol 1-palmitate-2-oleate-3-stearate content is less than 1% by weight.
49. The use according to claim 39 wherein the glycerol 1, 3-stearate-2-oleate is present in an amount of less than 0.4% by weight.
50. The use according to claim 39 wherein the glycerol 1, 3-stearate-2-oleate is present in an amount of less than 0.3% by weight.
51. The use according to claim 39 wherein the glycerol 1, 3-stearate-2-oleate is present in an amount of less than or equal to 0.1% by weight.
52. Use of 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% by weight and the second fat component is present in the fat composition in an amount of 1 to 55% by weight, and wherein the first fat component is a hard fat fraction of a lauric fat and the second fat component is a hard fat fraction of palm oil, for retarding bloom of a cocoa butter and/or cocoa butter-like based chocolate product;
in the oil and fat composition, the content of the 1, 3-palmitic acid-2-oleic acid glyceride is more than 0.5 weight percent, the content of the 1-palmitic acid-2-oleic acid-3-stearic acid glyceride is less than 6 weight percent, and the content of the 1, 3-stearic acid-2-oleic acid glyceride is less than 1 weight percent, based on the total weight of the triglyceride in the oil and fat composition.
53. The use according to claim 52, wherein the first oil component is present in the oil composition in an amount of 60-80 wt%.
54. The use according to claim 52, wherein the second oil component is present in the oil composition in an amount of 20-40% by weight.
55. The use according to claim 52 wherein the second lipid component is re-fractionated stearin of a stearin fraction of palm oil.
56. The use according to claim 52 wherein the lauric acid type lipid is selected from coconut oil, palm kernel oil and combinations thereof.
57. The method according to claim 52, wherein the lauric acid type oil is palm kernel oil.
58. Use according to any one of claims 52 to 57, wherein the stearin fraction of lauric fat has an iodine number of less than 10 and/or the stearin fraction of palm oil has an iodine number of less than 48.
59. A use according to claim 58, wherein the re-fractionated stearin of the stearin fraction of palm oil has an iodine number of from 12 to 18.
60. The use according to claim 58, wherein the stearin fraction of lauric acid type fats & oils is selected from the group consisting of hydrogenated palm kernel stearin, palm kernel stearin and combinations thereof.
61. The use according to claim 58 wherein the palm oil stearin is selected from the group consisting of palm stearin, palm oil stearin, hydrogenated palm stearin and combinations thereof.
62. Use according to any one of claims 52 to 57, wherein the stearin fraction of lauric fat and/or the stearin fraction of palm oil is fully hydrogenated and the stearin fraction of fully hydrogenated lauric fat is present in the fat composition in an amount of 80 to 99% by weight and the second fat component is present in the fat composition in an amount of 1 to 20% by weight.
63. The use according to claim 62, wherein said fat composition is further subjected to transesterification.
64. The use according to claim 63, wherein the transesterification reaction is selected from chemical transesterification or enzymatic transesterification.
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