糖果及巧克力专用油脂的制备探讨

Discussion on preparation of special oils and fats for confection and chocolate

可可脂(CB)是高级糖果和巧克力中使用较多的油脂,但价格昂贵、资源有限。随着油脂加工技术的发展,人们可以通过氢化、酯交换、分提等方法对油脂改性,生产天然可可脂的代用品:类可可脂(CBE)、代可可脂(CBS、CBR)。

Cocoa butter is an important ingredient in many confection and chocolate of high quality,but it's high in price and limited in resource.With the development of butter processing technology,the substitute for natural cocoa butter,namely cocoa butter equivalents(CBE),cocoa butter substitute(CBS),cocoa butter partial replacer(CBR),can be obtained by hydrogenation,transesterification and fractionation.