The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute

被引：11

作者：

Podchong, Pawitchaya ^{[1
]}

Inbumrung, Patraporn ^{[2
]}

Sonwai, Sopark ^{[2
]}

机构：

[1] Rajamangala Univ Technol Suvarnabhumi, Fac Agr Technol & Agroind, Dept Food Sci & Technol, Phra Nakhon Si Ayutthaya, Thailand

[2] Silpakorn Univ, Fac Engn & Ind Technol, Dept Food Technol, Nakhon Pathom, Thailand

来源：

JOURNAL OF OLEO SCIENCE | 2020年 / 69卷 / 07期

关键词：

cocoa butter substitute; crystallization; heat-resistant compound chocolate; fully hydrogenated palm kernel oil; krabok seed fat; KRABOK IRVINGIA-MALAYANA; PALM OIL; ADDITIVES; BLOOM;

D O I：

10.5650/jos.ess19226

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This work investigated the crystallization and melting behavior of cocoa butter substitute (CBS) blended with two hard lauric fats: fully hydrogenated palm kernel oil (FHPKO) and krabok seed fat (KSF). The aim was to find a way to increase the heat resistance of CBS for the production of heat-resistant compound chocolate (HRCC). Adding FHPKO to CBS increased the crystallization rate with a decrease in crystallization induction time but did not increase the heat resistance. In contrast, all KSF-CBS blends exhibited higher heat resistance than CBS and crystallized into beta'form, a preferred polymorph for fats used in compound chocolate. Only the blends with 10-60% KSF melted completely at the body temperature, indicating that they would leave no waxy mouthfeel, but the blends with 30 and 40% KSF exhibited a significant decrease in the crystallization rate compared to the original CBS. Therefore, the KSF-CBS blends with 10,20 and 60% KSF are recommended for future use as fats for HRCC production.

引用

页码：659 / 670

页数：12