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| Progress in mechanism of 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol triglyceride on bloom behavior of chocolates and its enzymatic preparation |
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| DOI： |
| KeyWord:cocoa butter equivalent bloom 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol crystal form enzymatic transesterification |
| FundProject:国家自然科学基金（32001653）；中央高校基本科研业务费专项资金资助（JUSRP12004）；中国博士后科学基金面上资助（2021M691291）；江南大学大学生创新训练计划项目（2020534X） |
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| Abstract: |
| Cocoa butter equivalents (CBEs) have the same type of triglycerides as cocoa butter, symmetrical monounsaturated triacylglycerols, which solves the dilemma of increasing demands for cocoa butter. However, there are still many problems in the understanding, preparation, and application of these equivalents. The CBE-resources with industrial development prospects were systematically introduced, and it was pointed out that lack of 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POSt) in the symmetrical monounsaturated triacylglycerol-system was the bottleneck problem in the application of CBEs. Lack of POSt in CBEs was highly connected with chocolate bloom. To solve this defect, POSt-rich CBEs were suggested to be produced by enzymatic transesterification, which were also discussed in detail based on the different lipid substrates. |
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