可可脂代用品的研究进展

The Advancement of Cocoa Butter Substitutes Research

近年来，随着巧克力等食品工业的发展，可可脂的需求量越来越大，可可脂代用品的研究也蓬勃开展起来。已投入工业生产和正在研制中的可可脂代用品可分成三类：月桂酸型代可可脂，非月桂酸型代可可脂，类可可脂。它们各有其优缺点，有着广泛的应用前景。有机相酶反应新技术的进展，大大地促进了可可脂代用品特别是类可可脂的研究。

With the development of chocolate and others food industry, the requirement of cocoa butter has become greater and greater in recent years. At the same time, the research of cocoa butter substitutes has developed vigorously. The cocoa butter substitutes that have been put into industry production and that are being researched can be devided into three kinds :cocoa butter substituents, cocoa butter replacements, cocoa butter equivalents. Each of them has its advantages and shortcomings. Their application prospect is extensive.The development of new technology of enzyme-catalyzed reaction in organic media has greatly promoted the research of cocoa butter substitutes especially cocoa butter equivalents.