将芒果核仁脂肪和棕榈油中部分混合，以获得可可脂等价物。
Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent.
机构信息
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, 6 Rajmakkanai Road, Nakhonpathom, 73000 Thailand.
School of Chemical Engineering, Suranaree University of Technology, Nakhonratchasima, 30000 Thailand.
出版信息
J Food Sci Technol. 2014 Oct;51(10):2357-69. doi: 10.1007/s13197-012-0808-7. Epub 2012 Aug 23.
Cocoa butter equivalent (CBE) was produced from a blend of mango kernel fat (MKF) and palm oil mid-fraction (PMF). Five fat blends with different ratios of MKF/PMF (90/10, 80/20, 70/30, 60/40 and 50/50 (%wt)) and pure MKF, PMF and cocoa butter (CB) were characterized. Similar to CB, all fat blends contained palmitic (P), stearic (S) and oleic (O) acids as the main fatty acid components. The triglyceride compositions of all blends were significantly different from CB. However, blend 80/20, which contained higher content of SOS, similar content of POP and lower content of POS compared to CB, exhibited a slip melting point, crystallization and melting behavior most similar to CB and hence it was recommended as CBE. The chosen CBE was then mixed with CB in a ratio of 1:5.64 (wt), mimicking that of typical dark chocolate where 5 % of CBE is added to the finished product. The crystallization behavior, the crystal morphology and bloom behavior of the mixture was investigated and was found to be not significantly different from CB.
可可脂当量（CBE）是由芒果核脂肪（MKF）和棕榈油中间馏分（PMF）的混合物制成的。研究了不同 MKF/PMF （90/10、80/20、70/30、60/40 和 50/50（wt））比例的 5 种脂肪混合物以及纯 MKF、PMF 和可可脂（CB）的特性。与 CB 相似，所有脂肪混合物均含有棕榈酸（P）、硬脂酸（S）和油酸（O）作为主要脂肪酸成分。所有混合物的甘油三酯组成与 CB 有显著差异。然而，80/20 混合物由于含有较高的 SOS，与 CB 相似的 POP 含量和较低的 POS 含量，表现出与 CB 相似的滑移熔点、结晶和熔融行为，因此被推荐为 CBE。然后，选择的 CBE 以 1:5.64（wt）的比例与 CB 混合，模拟典型黑巧克力中添加 5%的 CBE 到成品中的情况。研究了混合物的结晶行为、晶体形态和花斑行为，发现其与 CB 没有显著差异。
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