Bootello Miguel A, Hartel Richard W, Garcés Rafael, Martínez-Force Enrique, Salas Joaquín J
Instituto de la Grasa (CSIC), Av. Padre García Tejero, 4, 41012 Sevilla, Spain.
University of Wisconsin-Madison, Department of Food Science, Madison, WI 53706, USA.
Food Chem. 2012 Oct 1;134(3):1409-17. doi: 10.1016/j.foodchem.2012.03.040. Epub 2012 Mar 16.
Cocoa butter equivalents (CBEs) are produced from vegetable fats by blending palm mid fraction (PMF) and tropical butters coming from shea, mango kernel or kokum fat. In this regard, high oleic-high stearic (HOHS) sunflower hard stearins from solvent fractionation can be used in CBE production since their compositions and physical properties are similar to those found in the above-mentioned tropical butters. In this work, three sunflower hard stearins (SHS) ranging from 65% to 95% of disaturated triacylglycerols and a shea stearin (used as reference) were blended with PMF to evaluate their potential use in CBEs formulation. Isosolid phase diagrams of mixtures of PMF/SHS showed eutectic formation for SHS 65 and SHS 80, but monotectic behaviour with softening effect for SHS 95. Three CBEs from SHS and shea stearin were formulated according to phase behaviour diagrams and solid fat content data at 25 °C. Isosolid phase diagrams of mixtures of these CBEs with cocoa butter showed no eutectic behaviour. Therefore, CBEs elaborated from SHS exhibited full compatibility with cocoa butter.
可可脂等效物（CBEs）是通过将棕榈仁油中间馏分（PMF）与来自乳木果、芒果核或印度乌木脂的热带油脂混合，由植物脂肪制成的。在这方面，溶剂分馏得到的高油酸 - 高硬脂酸（HOHS）向日葵硬脂可以用于CBE的生产，因为它们的组成和物理性质与上述热带油脂相似。在这项工作中，将三种二饱和三酰甘油含量在65%至95%之间的向日葵硬脂（SHS）和一种乳木果硬脂（用作参考）与PMF混合，以评估它们在CBE配方中的潜在用途。PMF/SHS混合物的等固相图显示，SHS 65和SHS 80形成了低共熔物，但SHS 95表现出具有软化效应的偏晶行为。根据相行为图和25°C下的固体脂肪含量数据，由SHS和乳木果硬脂配制了三种CBE。这些CBE与可可脂混合物的等固相图显示没有低共熔行为。因此，由SHS制成的CBE与可可脂表现出完全的相容性。
