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| Composition, content regulation and comprehensive utilization of low-melting triglycerides in cocoa butter equivalent raw oils |
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| DOI： |
| KeyWord:cocoa butter equivalent low-melting triglycerides chocolate crystallization fractionation |
| FundProject:国家自然科学基金（32001653）；中国博士后科学基金面上资助（2021M691291） |
| Author Name | Affiliation | | LIU Chenyu, ZHEN Cheng, ZHENG Xiaoyu, WANG Yingqi, WANG Yuxin,
JIN Jun, JIN Qingzhe, WANG Xingguo | School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China |
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| Abstract: |
| In order to achieve a more efficient application of cocoa butter equivalent in chocolate and to reduce their impact on product quality, the composition and melting properties of low-melting triglycerides in cocoa butter equivalent raw oils were reviewed, and the effects of different types of triglycerides on the frosting behavior of chocolate were summarized. The technological methods for controlling the content of low-melting triglycerides were further discussed, including genetic engineering and fractionation, and the reuse of low-melting triglycerides obtained by fractionation was summarized. Low-melting triglycerides in cocoa butter equivalent raw oils may have negative effects on chocolate manufacture (especially tempering) and quality control (softening, and blooming, etc). Reducing the content of low-melting triglycerides by fractionation is the best way to prepare high quality cocoa butter equivalent. |
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