Production of Cocoa Butter Substitute from Extra Virgin Olive Oil Rich in Omega-9 and Polyphenols

The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification processes. Oil blends, formulated by binary blends of palm oil and extra virgin olive oil at different ratios (90:10, 80:20 and 70:30) compared with commercial cocoa butter. The physicochemical properties (refractive index, melting and slip point, color index, acidity, peroxide value, iodine number and induction period by Rancimat method) have been determined for palm and olive oils and the produced cocoa butter substitute. Also, fatty acid composition was identified by gas liquid chromatography and solid fat content of the produced cocoa butter substitute was measured by Nuclear Magnetic Resonance (NMR) and total polyphenols of oils and produced cocoa butter substitute were determined. The results indicated that all the values of melting and slip point were about the human body temperature (37°C), also results show a high content of cocoa butter produced from oleic acid, as well as phenolic compounds, and this leads to an increase in oxidative stability.

Partial Substitution of Cocoa Butter with Processed Shea Butter in Milk Chocolate

Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential ofcbeaper and processed （fractionated- or deodorized-） shea butter （FSB or DSB） to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences （P 〉 0.05） among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly （P 〈 0.05） from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.

Quantitative Measurement of the Chemical Composition of Fatty Acid of Cocoa Butter and the Isotopic Content of Glycerol Contained in Cocoa Butter by the NMR 13C from the INEPT Sequence and Characterization of the Geographical Origin of the Cocoa

The determination of the chemical composition of cocoa butter and the isotopic contents of the carbons (C-2, C-1 and C-3) of the glycerol contained in the cocoa butter were measured by the NMR-13C from the INEPT sequence. This technique has already been applied to triglycerides of animal origin. Thus, cocoa butter is made up of nearly 66% saturated fatty acid composed mainly of stearic acid and palmitic acid. Monounsaturated fatty acids represented by oleic acid have an average content of 31% and polyunsaturated fatty acids represent less than 4%. Likewise, the isotopic contents of the glycerol of the triglycerides of cocoa butter in 13C of the carbons C-2, C-1 and C-3 were measured directly and values vary from -11‰ to -19‰ for the C-2 and from -39‰ to -41‰ for all C-1 and C-3 because of the symmetry of glycerol.

Production of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil

Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butter (CB). Solid and liquid fractions for large amounts of unsaturated fatty acids (approx. 80%) and thereby lower iodine values (81 - 85 gI2/100g) than that of CB (37% and 34 gI2/100 g, respectively), are not suitable as CBR. Among all ratios of chemically and enzaymatically interesterified oil blends (20%, 25% and 30% of hydrogenated tea seed oil with 80%, 75% and 70% of tea seed oil/liquid fraction/solid fraction), the samples with ratio of 30:70 from both chemical and enzymatic interesterification had FAC and iodine value closer to that of CB. A comparision between chemically and enzymatically interesterified samples (CISs and EISs, respectively), in terms of solid fat content (SFC) indicated that although the SFC values in EIS were much lower than that of CB, but the thermal behavior of this sample is comprable to CB at 20℃- 30℃ (sharp melting point of CB).

Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate

Chocolate is widely enjoyed in many sweets and foods all over the world. In cocoa butter, fatty acids combine together and give cocoa butter 6 different types of crystals: γ, α, β’(III), β’(IV), β(V) and β(VI). In the industry, the β(V) form that is required, is metastable and gives chocolate its marketable properties. The β(VI) form is also stable but not desirable, because of fat bloom. The objective of this study is to characterize these polytypes by terahertz(THz) spectroscopy. THz spectroscopy is expected to be a new tool in food industry, as THz energy corresponds to collective molecular macro-vibrations. Two chocolates from different factories were inspected with optical microscope, X-ray diffraction (XRD) and THz spectroscopy. Optical microscope showed different surface aspects, XRD showed the same species in the two brands and THz spectroscopy showed different features. These differences may be due to fatty acids combination of chocolate.

类可可脂的制备方法研究进展

类可可脂(CBE)是一类重要的糖果用脂,可以经过物理复配或者酶法酯交换获得。近年来,微生物发酵法制备CBE成为新的研究热点,各种微生物产脂策略正在被应用,以提高CBE的产量,例如化学诱变或基因工程等。旨在为CBE的生产提供参考,从原料油来源、制备方法研究现状两个方面分别综述了CBE的传统制备方法(物理复配和酶法酯交换)和新方法(微生物发酵)的研究及应用情况。微生物发酵法更符合绿色、健康、低碳的发展需求,能够为CBE的制备提供一种新思路,也有利于推进CBE的产业化应用,具有潜在发展优势。

天然蜡凝胶体系的制备及其对巧克力波动贮藏的影响

本研究以椰子油、棕榈仁油、可可脂为油基,添加小烛树蜡构建油凝胶,探究凝胶化对油脂硬度、持油率、流变特性的影响。结果表明,小烛树蜡使得油脂硬度和持油率增强,表观黏度和模量整体增大,表现为强凝胶状态。为进一步明晰蜡基油凝胶对巧克力的影响,以油凝胶为油基制成巧克力并在25/32℃波动温度下贮藏。从宏观和微观方面对油脂组成、色泽、晶型和微观形态进行分析。结果发现凝胶化生成β’新晶型,晶体内部生成羽毛状、球状晶体,致密结晶网络将油脂包裹其中阻止发生迁移,延缓巧克力起霜,使得巧克力体系更加稳定。综上,本研究可为蜡基油凝胶的构建提供理论基础,并为巧克力替代脂资源的开发应用提供参考。

巧克力用脂及其替代脂的研究热点与发展前景

巧克力的关键原料可可脂醇香丝滑、香润可口,深受消费者青睐。由于种植条件、产量、病虫害等因素导致全球可可脂供应紧缺、售价高昂,严重限制其在巧克力糖果领域的发展。目前关于可可的分布状况、进出口数据等统计信息较为分散,不利于后续评估。该文重点对2017~2022年可可的分布、产量、价格、进出口贸易等情况进行归纳梳理,结合图表分析数据趋势,使可可市场分布情况更加直观清晰,有利于可可脂产业发展。类可可脂和代可可脂的主要来源有芒果仁油、乳木果油、山竹籽油、娑罗子油、椰子油和棕榈仁油,在对其组成特征研究基础之上,进一步对巧克力替代脂国内外的应用情况进行阐述归纳。明晰当前可可脂及其替代脂在巧克力产业中实际发展概况,以期为巧克力替代脂产业的研究提供实际参考。

类可可脂的酶法制备工艺优化及性质分析

为制备性质与天然可可脂接近的类可可脂,以LipozymeRMIM为催化剂,棕榈油中熔点分提产物和硬脂酸为原料,在无溶剂条件下进行酶法酯交换反应,并通过分子蒸馏和溶剂结晶纯化制备类可可脂。对酶法酯交换制备工艺及分子蒸馏和溶剂结晶纯化工艺进行单因素试验优化。同时以天然可可脂为对照,对制备的类可可脂进行理化性质及结晶性能分析。结果表明:酶法酯交换工艺的最优条件为底物质量比1∶1、酶添加量8%(以底物总质量计)、反应温度70℃、反应时间2h;分子蒸馏纯化工艺的最优条件为蒸馏温度210℃、进料速度2mL/min、刮板速度150r/min;以正己烷为溶剂结晶纯化工艺的最优条件为结晶温度15℃、结晶时间18h。在最优条件下制备的类可可脂各项指标与天然可可脂基本一致,且二者经调温后均表现出稳定的β结晶趋势。综上,该工艺适用于性质接近天然可可脂的类可可脂的工业化生产。

代可可脂、类可可脂、天然可可脂的组成及性质分析

对代可可脂(月桂酸型和非月桂酸型)、类可可脂、天然可可脂的组成及性质进行比较研究,主要包括Sn-2位和总脂肪酸组成分析、熔化特性、产品成分和氧化稳定性分析。结果表明,天然可可脂和类可可脂脂肪酸组成较相似,但与代可可脂则差异较大;天然可可脂、类可可脂和月桂酸型代可可脂的DSC曲线图上出现一个陡峭而又强烈的吸收峰,表明熔化范围较窄,成分单一,而非月桂酸型代可可脂的DSC曲线图上出现两个吸收峰,表明熔化范围较宽,成分复杂;天然可可脂、类可可脂和代可可脂中甘三酯含量均大于94%;利用Rancimat测定的天然可可脂、代可可脂的氧化稳定性相对类可可脂的较好。

Lipozyme TL IM脂肪酶催化茶油酯交换制备类可可脂的研究

研究了无溶剂体系中利用Lipozyme TL IM脂肪酶催化茶油与硬脂酸和棕榈酸进行酯交换反应制备类可可脂。利用酯交换程度和酰基位移程度来评价各反应影响因素对反应工艺的影响。反应条件为：茶油3 g,反应时间14 h,底物物质的量比为6.0（脂肪酸/茶油）,加酶量20%（以茶油质量计）,反应温度60℃,硬脂酸与棕榈酸的物质的量比为2/1,水活度0.43（20℃）时所制备的类可可脂产品的β-POP＋β-POSt＋β-StOSt的总量为27.24%,与天然可可脂的符合度达到37.3%;熔点范围为21～24℃,这与产品中油酸含量偏高有关。

5种亟待开发的类可可脂木本油料脂肪

来自热带和亚热带的乳木果油(主产于西非)、婆罗双树脂(主产于东南亚)、雾冰草脂(主产于东南亚)、烛果油(主产于东南亚)和芒果仁油(全球分布)是欧盟和印度溶剂浸出协会指定的类可可脂原料,现已广泛用于生产高档巧克力,但在我国尚无相关产品及标准。综述了这5种油料的分布、产量、油脂的基本组成和性质,以及这些油脂在全球的使用情况及相关的法规标准,为在我国开发或应用这些油料油脂提供依据。

茶油酶促改性一步反应影响因素研究

中国南方几省茶油有一定产量，而国外茶油产量极小，基本上没有市场。利用茶油的特殊结构进行酶促改性制类可可脂很少见有报道。选择１，３位定向脂肪酶，在茶油、硬脂酸、软脂酸混合非水溶剂（己烷）体系中进行一步酯交换反应，最终制出了类似可可脂结构和组成的代用品。本研究主要对茶油酶促改性的主要影响因素进行了探讨。

乳化剂对可可脂结晶行为的影响

从结晶热力学、动力学及形态学3个方面考察了5种乳化剂对可可脂结晶行为的影响。结果表明:单甘脂的添加降低了可可脂在25～30℃温度范围内的固体脂肪含量,不利于巧克力的加工。山梨醇酐单硬脂酸酯(Span60)的添加使可可脂晶体的三维球晶生长方式向二维平面晶体生长方式转变,并显著加快可可脂的结晶速率。Span60和聚乙氧基硬脂酸山梨糖醇(Tween60)缩短了可可脂的半结晶时间,而单甘脂、卵磷脂及聚甘油多聚蓖麻酸酯(PGPR)使可可脂的半结晶时间延长。偏光显微镜结果表明乳化剂的添加使得可可脂球晶的直径增大。

香菇、茶叶抗类可可脂巧克力脂霜之形态学研究

用偏光显微镜和扫描电镜在形态学方面就香菇和茶叶抗类可可脂巧克力脂霜进行了研究 ,电镜结果表明 ,香菇和茶叶巧克力的质构呈链状有规则排列 ,而对照样则呈杂乱零星无规则排列。偏光显微结果说明 ,无论是起霜还是未起霜的香菇和茶叶巧克力 ,其晶相均呈有规律的均匀分布 ,而对照样则无规则性可言。在相同的促霜时间内 。

基于响应面的酶法酯交换制备乌桕脂油类可可脂

在无溶剂状态下,研究Lipozyme TLIM催化乌桕脂油酯交换反应制取类可可脂。采用三因素五水平响应面法优化工艺参数,获得最优工艺条件为:酶用量9wt.%,反应温度52.5℃,反应时间3h。在最优条件下,类可可脂得率为(85.111±0.475)%。高温气相色谱和红外光谱分析表明类可可脂中甘油三酯组成和结构与天然可可脂类似。

代可可脂花生夹心糖制作工艺优化

以花生糖为糖芯,代可可脂为主要包衣材料,制作代可可脂巧克力花生夹心糖。利用响应面分析法优化糖芯制作工艺。根据Box-Behnken中心组合试验设计原理对工艺条件进行优化,在分析各因素显著性及其交互作用的基础上,得出花生糖芯口感最佳配方为:糖芯的最佳配料为白糖-淀粉糖浆-花生粉末-猪油(添加量质量配比为3.33:4.02:7.24:1),包衣材料的最佳配料为白糖30%、乳化剂0.5%、代可可脂-可可粉8:1(m/m);包衣厚度1.4mm,包衣温度50℃。

可可脂代用品的研究进展

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。

无溶剂系统脂肪酶促POMF酯交换生产CBE的动力学研究

研究了无溶剂系统脂肪酶促棕榈油中间熔点物酯交换生产类可可脂的动力学,在优化的反应条件下,建立了初始底物浓度对反应初速度的影响和三种主要甘三酯浓度随时间变化的两个动力学模型。实验结果表明,计算值与实验值较吻合。

可可脂与代可可脂的GC-MS鉴别分析及应用

采用气相色谱-质谱联用法(GC/MS)快速分析可可脂(CB)及代可可脂(CBS)的脂肪酸组成,找出两者组分的显著不同,以此作为鉴别可可脂与代可可脂的依据。结果显示:代可可脂(CBS)中月桂酸占脂肪酸总量的49.083%。可可脂(CB)中主要脂肪酸为硬脂酸,占脂肪酸总量的34.488%;油酸,占31.919%;可可脂中无月桂酸成分。月桂酸的检出与否可作为判断代可可脂(CBS)是否存在的定性依据。