使用棕榈基无反式可可脂替代物的抗花巧克力的物理特性

IF 1.9 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2024-08-01 DOI:10.1002/aocs.12888

Yojiro Fukami, Eiji Iwaoka, Masamitsu Kuriyama, Kiyotaka Sato

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引用次数: 0

摘要

本研究采用酯化和溶剂分馏技术制备了两种棕榈基无反式可可脂替代物（CBR）。脂肪 A 由棕榈油（PO）和全氢化棕榈油（FHPO）制备，脂肪 B 由棕榈油（PO）、全氢化棕榈油（FHPO）和棕榈仁油（PKO）制备。结果如下(1) 两种脂肪在 38-39°C 下熔化；(2) 脂肪 A/CB 的 80/20 混合物在 1 个月后出现 β'-β 转变，而脂肪 B/CB 的 80/20 混合物在热解冻条件下（17↔28°C）可保持 β'形态 2 个月；(3) 含有脂肪 A（80%）和 CB（20%）的复合巧克力在储存 2 个月后出现脂肪膨胀，而含有脂肪 B（80%）和 CB（20%）的复合巧克力在储存 3 个月后没有出现脂肪膨胀。这可能是由于脂肪 B 中添加了以 PKO 为基础的三酰甘油，其 CN 数介于 40 至 46 之间（共占 16.1%）。

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Physical properties of bloom-resistant chocolate using palm-based no-trans cocoa butter replacers

In this study, two types of palm-based trans-free cocoa butter replacers (CBRs) were prepared using interesterification and solvent fractionation techniques. Fat A was prepared from palm oil (PO) and fully hydrogenated palm oil (FHPO), while Fat B was prepared from PO, FHPO, and palm kernel oil (PKO). The following results were obtained: (1) the two fats melted at 38–39°C; (2) an 80/20 mixture of Fat A/CB exhibited β'-β transformation after 1 month, whereas an 80/20 mixture of Fat B/CB sustained the β' form for >2 months under thermal thawing conditions (17↔28°C); and (3) fat bloom was observed in the compound chocolate containing Fat A (80%) and CB (20%) after 2 months of storage, whereas no fat bloom occurred in the compound chocolate containing Fat B (80%) and CB (20%) for 3 months. This may be due to the addition of PKO-based triacylglycerolss with the CN numbers ranging from 40 to 46 (total of 16.1%) in Fat B. Therefore, it was concluded that Fat B prepared from PO, FHPO, and PKO is a trans-free CBR exhibiting high stability of the β' form.

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来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.