spfpХранение и переработка сельхозсырьяStorage and Processing of Farm Products2072-96692658-767XРОСБИОТЕХ10.36107/spfp.2023.443spfp-443Research ArticleИССЛЕДОВАНИЕ СВОЙСТВ ВЕЩЕСТВ И ПРОДУКЦИИ АПКRESEARCH ON TRAITS OF SUBSTANCES AND AGRIBUSINESS PRODUCTSПроцесс кристаллизации эквивалентов масла какао: механизм, факторы и новые аспектыThe Crystallization Process of Cocoa Butter Equivalents: Mechanism, Factors and New Aspectshttps://orcid.org/0000-0002-2884-6767МазукабзоваЭлла ВитальевнаMazukabzovaElla V.

научный сотрудник, SPIN-код: 8113-2055, AuthorID: 933796

ryabkovaella@mail.ruhttps://orcid.org/0000-0003-2436-4100РуденкоОксана СергеевнаRudenkoOksana S.

зам. директора по наукеSPIN-код: 8107-1200, AuthorID: 609543

oxana0910@mail.ruВсероссийский научно-исследовательский институт кондитерской промышленности - филиал ФГБУН «ФНЦ пищевых систем им. В.М. Горбатова» РАНРоссияFNTS of food systems after V.M. GorbatovRussian Federation20233006202302103117Copyright © Мазукабзова Э.В., Руденко О.С., 20232023Мазукабзова Э.В., Руденко О.С.Mazukabzova E.V., Rudenko O.S.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.spfp-mgupp.ru/jour/article/view/443Введение

Введение: Глазированная кондитерская продукция традиционно пользуется высоким спросом у потребителей. Производство шоколадной глазури в России в 2022 году увеличилось на 8,6 %. Масло какао является дорогостоящим сырьем. Использование эквивалентов масла какао (ЭМК) позволяет обеспечить стабильное производство шоколадных глазурей. ЭМК в основном аналогичны по триацилглицеридному составу (ТАГ) с маслом какао, но часто не идентичны. Характеристики кристаллизации масла какао и ЭМК, такие как температура и продолжительность, во многом определяют процесс структурообразования глазури.

Цель

Цель: Изучить влияние жирнокислотного и триглицеридного состава ЭМК на их процесс кристаллизации. Объектами исследования являлись образцы масла какао и ЭМК различных производителей.

Материалы и методы

Материалы и методы: Характеристику кристаллизации жиров определяли калориметрическим методом, триглицеридный и жирнокислотный состав исследовали методом газожидкостной хроматографии.

Результаты

Результаты: Сравнение результатов измерения температуры кристаллизации, полученных на приборе Дженсена и на приборе «MultiTherm», показало необходимость введения коэффициентов корреляции. Установлена взаимосвязь между содержанием триглицеридов POS и РОР и температурой застывания жиров. Наблюдалась корреляция времени кристаллизации и содержания суммы триглицеридов SOS и POP, с увеличением которой в образцах ЭМК продолжительность кристаллизации сокращалась.

Выводы

Выводы: Предложено для более полной оценки процесса кристаллизации жиров наряду с температурой застывания Tmax, учитывать и температуру начала кристаллизации Tmin, продолжительность достижения температурных минимума и максимума τmin и τmax.

 

 

Introduction

Introduction: Glazed confectionery products are traditionally in high demand among consumers. Production of chocolate icing in Russia in 2022 increased by 8.6 %. Cocoa butter is a costly raw material. The use of cocoa butter equivalents (CBE) enables the stable production of chocolate glazes. CBE are mostly similar in triacylglyceride composition (TGS) to cocoa butter, but often not identical. The crystallization characteristics of cocoa butter and CBE, such as temperature and duration, largely determine the structuring process of the glaze.

Purpose

Purpose: To study the influence of the fatty acid and triglyceride composition of CBE on their crystallization process. Purpose of the study: to investigate the influence of fatty acid and triglyceride composition of CBE on their crystallization process. The objects of the study were samples of cocoa butter and CBE from different manufacturers.

Materials and Methods

Materials and Methods: Characteristics offat crystallization were determined by colorimetric method, triglyceride and fatty acid composition were studied by gas-liquid chromatography.

Results

Results: A comparison of the results of crystallization temperature measurements obtained on the Jensen device and on the MultiTherm device showed the necessity of introducing correlation coefficients. The relationship between the content of triglycerides POS and POP and the solidification temperature of fats was established. We observed a correlation of crystallization time and the content of the sum of triglycerides SOS and POP, with the increase of which the duration of crystallization decreased in CBE samples.

Conclusions

Conclusions: For a more complete assessment of the process of crystallization of fats, along with the solidification temperature Tmax it was proposed to take into accountthe temperature of the beginning of crystallization Tmin, the duration of reaching the temperature minimum and maximum τmin and τmax. 

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The authors declare that there are no conflicts of interest present.