| 摘要 |
A hard butter composition is made by interesterifying a blend comprising (a) 10 to 50% of an all-hydrogenated fat and (b) 90 to 50% of half-hydrogenated palm kernel oil, coconut oil or babassu oil, the fat being prepared from an animal, vegetable or marine oil which is rich in oleic acid, contains palmitic acid, and is free of lauric acid. Examples of the starting material for component (a) are tallow and lard; herring, menhaden, sardine, and whale oil; soybean, cottonseed, sesame, sunflower, safflower, peanut, palm and corn oil, and mixtures thereof. Conventional hydrogenation is employed, preferably catalytic (reduced nickel on kieselguhr), and must be continued until all the oleic acid is reduced to stearic, and the iodine value is not more than 5, and preferably not above 3. The partial hydrogenation process for component (b) is similar to that for (a), and iodine values of about 5 for coconut oil and 12 for palm kernel oil are preferable, mixtures again being possible. Interesterification is preferably carried out at 140 DEG C. in an atmosphere of N2 or H2, with up to 1% b.w. catalyst, e.g. alkali metal or aluminium alkoxides, or alkali metal or alkali earth metal hydrides.ALSO:Chocolate and white coating compositions are made with a hard butter, see Division C5, which is the product of inter-esterifying a blend consisting of 10 to 50% of an all-hydrogenated fat and 90 to 50% of half-hydrogenated palm kernel oil, coconut oil, or babassu oil. In one example, a chocolate coating comprises 31.5% hard butter, cocoa, skim milk powder and sugar, with minor proportions of salt, vanillin, and lecithin, and chocolate liquor may be incorporated in the mixture in amounts up to 4%. If the hard butter is made from a fat prepared from a marine oil, the amount of chocolate liquor may exceed 4%. A white coating may be made by omitting the cocoa and chocolate liquor. |
