一种低热代可可脂的相容性研究

Compatibility study of a low-calorie cocoa butter alternative

采用等温曲线和ΔSFC曲线分析法,研究了自制短长碳链低热代可可脂(LCSL)与市售可可脂(CB)、非月桂酸类代可可脂(CBR)、月桂酸类代可可脂(CBS)、类可可脂(CBE)产品的相容性,结果表明:LCSL与市售产品在低温下的相容性较好,其中与CBS的相容性最好,温度低于20℃时LCSL与CBS可任何比例相容;LCSL适合完全取代CB用于生产糖果或巧克力制品,且在配方中需控制CB含量低于5%。

The compatibility of the blends of a low–calorie cocoa butter alternative（LCSL）prepared in laboratory and commercially cocoa butter（CB）,non–lauric cocoa butter replacers（CBR）, lauric cocoa butter substitute（CBS）and cocoa butter equivalents（CBE）were studied. The solid fat isothermal curve and solid fat difference（ΔSFC）curve indicated the good compatibility of LCSL with CB or CB alternatives at lower temperature. The mixture of LCSL and CBS was the best one. Any proportion of compatibility between LCSL and CBS was detected when the temperature was lower than 20 ℃ . LCSL was suitable for replacing CB completely in chocolate,chocolate coating and other confectionery products,and the content of CB should be lower than 5%.