巧克力涂层基料油的理化性质及其相容性研究

Physicochemical characteristic and compatibleness of oils and fats in chocolate coating

选用棕榈油中间分提物(PMF)、全氢化棕榈仁液油(HPKOL)、可可脂(CB)作为巧克力涂层的基料油,对其理化性质及其相容性进行分析。结果表明,当两相体系PMF-HPKOL中PMF含量在30%以下时,共晶现象较弱。PMF和HPKOL混合可以作为涂层油脂配方,用于开发无反式脂肪酸巧克力涂层。添加可可脂会导致三相体系(PMF-HPKOL-CB)严重的共晶现象,因此在代可可脂涂层配方中不宜再添加可可脂。

Physicochemical characteristic and compatibleness of palm mid fraction, perhydro palm kernel olein and cocoa butter, as base oils and fats in chocolate coating, were studied. The result showed that, when content of palm mid fraction in the blend of palm mid fraction and hydrogenated palm kernel olein was below 30% , there was slight eutectic. The blend was suitable as chocolate coating without trans fatty acids. The addition of cocoa butter caused serious eutectic among the ternary system （palm mid fraction and hydrogenated palm kernel olein and cocoa butter） ; therefore it was inadvisable to add cocoa butter in the blend.