摘要
以极度氢化油（主要脂肪酸为软脂酸和硬脂酸）和茶油为原料，按适当比例混合后随机交酯化，采用丙酮溶剂分提法制取代可可酯。经研究证实交酯反应的最佳工艺参数是：反应温度８０℃，催化剂浓度０．４％（ｗｔ），反应时间３０ｍｉｎ．选用两步溶剂分提工艺制取成品，结晶温度分别为１９℃（或１７℃）和２℃．产品的ＳＦＩ曲线以及甘三酯组成分析结果表明：代可可脂的熔化性能与天然可可脂相似，但蜡感较重，与天然可可脂相混时，添加量小于３０％，相容性较好。
A Cocoa butter replacer has been prepared on a laboratory scale by the random,transesterification of fully hydrogenated oil principally consist of palmitic and stearic acidsand oleifera fruit oil,followed by fractional extraction with acetone. The optimum parame-ters of transesterification was as follows:reaction temperature,80 ℃;catalyst concentra-tion,0。4wt%;reaction time,30min。In addition,two-step solvent fractional method wasadopted to treat transesterified oils,and the crystalline temperature are 19 ℃(or 17℃)and2℃. Analysis of the SFI curves and triglyceride components of the cocoa butter replacershowed that its melting property resembles cocoa butter’s,but waxiness is stronger. If theadded amount is below 30 wt%,the cocoa butter replacer would be compatible with thenatural cocoa butter.
关键词
分提
代可可脂
酯交换
油脂
Random transesterification
Fractionation
Cocoa butter replacer
