乌桕类可可脂及可可脂氧化稳定特性之形态学研究

The Morphology Study on Oxidization Stability of CTCBE and CB

乌桕类可可脂 (简称CTCBE)可替代天然可可脂用于制作巧克力 ,口感好 ,但容易被氧化。氧化稳定特性之形态学研究中扫描电镜 (SEM)结果表明 :CTCBE形态结构特征为排列中存在许多细微的孔洞 ,增大了CTCBE与O2 作用比表面积 ,且有利于O2 向CTCBE的界面扩散 ,进入CTCBE内部进行氧化。而天然可可脂(CB)的组织排列结构致密 ,可以产生一种天然物理屏障阻止O2 渗入CB固体内部。这是CTCBE氧化稳定性差 。

Chinese Tallow Cocoa Butter Equivalent (CTCBE)can be used to replace natural Cocoa Butter (CB)as a material in chocolate industry.CTCBE is of good taste,but easy to be oxidized. The CTCBE structure is loose, with many small holes which extend the area for reaction between O 2 and CTCBE, and are benefit for O 2 to diffuse into CTCBE,resulting in oxidization inside CTCBE. But CB structure is arranged closely,forms a kind of physical barrier preventing O 2 from seeping into CTCBE. This is one of the important reason why CTCBE oxidative stability is low and that of CB is very high.