Fat replacement for Cocoa Butter which has good thermal resistance and sensation in the mouth and Chocolate composition comprising the same

摘要

This describes a Fat replacement for Cocoa Butter in Chocolate And baked, which is prepared by a method which includes: splitting a vegetable Fat Fat; Preparing a raw material mixing Vegetable Fat with a fractional Derivative of fatty acid and transesterificar; and Nzimu00e1ticamente Fat raw material.Fat replacement for Cocoa Butter has a POP content of 10% by weight or less based on the total weight of Fat replacement for Cocoa Butter and a POS / SOS in triglyceride content of 1.0 to 1.5.Fat replacement for Cocoa Butter has excellent Heat Resistance due to a low POP content, Melts dynamically due to a High Content of pos Similarly in the triglyceride Composition of Cocoa Butter, butter and can replace d And Cocoa with smooth texture.In this way, Fat replacement for Cocoa Butter replace natural Cocoa Butter chocolate Coating and baking, which provides the same quality of chocolate is chocolate cocoa butter.The term Pop refers to triglyceride in which are located the oleic acid in the sn-2 position and palmitic acids at positions - 1 and - 3 ns SN pos; The term refers to triglycerides that is located in the oleic acid in the sn-2 position and palmitic acid and Stearic acid or u00e1cid Stearic and palmitic acid or positions are located in the SN and SN - 1 - 3Sos respectively; and the term refers to the triglyceride is oleic acid in the sn-2 position and Stearic acids positions are located in the SN and SN - 1 - 3.