Grease composition and application thereof in chocolate

A technology for oil composition and chocolate, applied in the fields of application, edible oil/fat, food science, etc., can solve the problems of contamination on the surface of chocolate, poor gloss, affecting product sales, etc., and achieve good gloss and uniform crystallization speed. Effect

Pending Publication Date: 2022-05-24
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the cooling temperature of chocolate and its products containing CBS is generally lower than that of pure fat chocolate (Geoff Talbot, technology of coated and filled chocolate, confectionery and baked product, CRC press, 2009, P94), otherwise it will cause chocolate surface Staining / poor gloss, affecting product sales

Method used

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  • Grease composition and application thereof in chocolate
  • Grease composition and application thereof in chocolate
  • Grease composition and application thereof in chocolate

Examples

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Embodiment

[0057] The following examples are to further illustrate the present invention, but the content of the present invention is not limited by the following contents. The embodiments in the specification of the present invention are only used to illustrate the present invention, and do not limit the protection scope of the present invention. The protection scope of the present invention is only limited by the claims, and any omission, substitution or modification made by those skilled in the art on the basis of the disclosed embodiments of the present invention will fall into the protection scope of the present invention.

[0058] In the following examples, equipment conventional in the art was used. In the following examples, the experimental methods without specific conditions are usually in accordance with conventional conditions, or in accordance with the conditions suggested by the manufacturer. Various starting materials were used in the following examples, and conventional ...

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PUM

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Abstract

The invention provides an oil and fat composition for chocolate. The sum of the solid fat difference value between SFC-1 minutes and SFC-0.5 minutes and the solid fat difference value between SFC-30 minutes and SFC-4 minutes of the oil and fat composition is less than 34%. The chocolate prepared from the composition disclosed by the invention can keep a good glossiness state after being refrigerated under different conditions.

Description

technical field [0001] The present invention relates to an oil and fat composition, in particular, to an oil and fat composition for chocolate. Background technique [0002] CBS (cocoa butter substitutes) type cocoa butter substitute is a kind of oil product with lauric acid-containing oil and fat which is obtained by fractionation, hydrogenation, transesterification, etc., and has similar melting properties to cocoa butter. Such products do not need to undergo a temperature adjustment process and can be directly cooled and formed. However, the cooling temperature of chocolate containing CBS and its products is generally lower than that of pure fat chocolate (Geoff Talbot, technology of coated and filled chocolate, confectionery and baked product, CRC press, 2009, P94), otherwise it will cause the surface of chocolate Staining / gloss worsens, affecting product sales. In addition, most of the high-end CBS products in the domestic market are fully hydrogenated lauric acid oil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A23G1/36A23G1/46
CPCA23D9/00A23G1/36A23G1/46A23V2002/00A23V2200/30A23V2250/186
Inventor 姜波徐振波张亚飞
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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