Cocoa butter substitute - made by partial hydrogenation of a vegetable fat followed by pressing to remove liq. oil(s)

摘要

Modified vegetable fats are made by first partially hydrogenating a refined, bleached and deodourised vegetable fat in the presence of a known metal catalyst. The resulting hardened fat is then subjected to a hydraulic pressure of 1375-4830 kPa in a controlled temp. range of 20-35 degrees C. Suitable fats are derived eg from 'sal' seeds, mowrah, phulwara or mango pips. The treated fat is esp. useful as a replacement for cocoa butter in the prodn. of chocolate and candy coatings for confectionery. The fat is compatible with cocoa butter, cocoa liquor and milk fat; has a very short melting range; melts easily in the mouth without leaving a waxy taste; hardens quickly; is resistant to the formation of grey tints on the surface; and has a controlled shrinkage on cooling, so that it can be removed easily from moulds.