No abstract

The viscosity of the glaze is an important technological indicator. To reduce the viscosity of chocolate masses, vegetable phosphotide concentrates are used. One of the most widely used food emulsifiers is lecithin. The study conducted a study of the visual determination of color and odor of samples.The values of the maximum and optimal dosages for introducing lecithin into industrial samples of fat compositions for confectionery glazes are established.

Совершенствование процессов модификации масел и жиров при получении жировых полуфабрикатов с оптимальными свойствами кристаллообразования является актуальным для масложирового и кондитерского производств. Существует ограниченное количество природных растительных масел с оптимальным жирнокислотным и триглицеридным составом для применения в качестве основы жировых смесей при производстве кондитерских жировых начинок. Богатые насыщенными жирными кислотами какао-масло и масло ши являются дорогостоящими жировыми компонентами со специфическими свойствами для использования в кондитерских изделиях. Между тем пальмовое масло имеет хороший баланс между насыщенными и ненасыщенными жирными кислотами. С целью снижения себестоимости жировых полуфабрикатов за счет повторной переработки образующихся промежуточных олеиновых фракций пальмового масла и получения жировых полуфабрикатов, имеющих аналогичные средней фракции пальмового масла физико-химические и структурно-механические свойства, проведено комплексное исследование физико-химических свойств и основных показателей плавления и застывания разработанных жировых композиций: температура застывания не более 23,4°C; твердость при 20°C от 43,7 до 44,7%; массовая доля триглицерида POP от 41,4 до 42,7%. Физико-химические характеристики исходных компонентов жировых полуфабрикатов, %, твердость при 20°C: промежуточной олеиновой фракции 32,5; первой стеариновой фракции 74,3; средней фракции пальмового масла 45,6. Температура плавления промежуточной олеиновой фракции 32,8°C. Получены образцы жировых полуфабрикатов для производства кондитерских жировых начинок (индекс кристаллизации от 1,9 до 2,0). Результаты исследования показали возможность создания жировых полуфабрикатов – аналогов средней фракции пальмового масла, имеющих в составе 10% промежуточной олеиновой фракции. Improvement of the processes of modification of oils and fats when obtaining fatty semi-finished products with optimal crystal formation properties is relevant for production fat and oil products and confectionery. There is a limited amount of natural vegetable oils with an optimal fatty acid and triglyceride composition for use as the basis of fatty mixtures in the production of confectionery fat fillings. Rich in saturated fatty acids, cocoa butter and shea butter are expensive fatty components with specific properties for use in confectionery. Meanwhile, palm oil has a good balance between saturated and unsaturated fatty acids. In order to reduce the cost of semi-finished fat products by re-processing the formed intermediate oleic fractions of palm oil and obtaining fat semi-finished products having physicochemical and structural-mechanical properties similar to the middle fraction of palm oil, a comprehensive study of the physicochemical properties and the main indicators of melting and solidification developed fatty compositions: pour point no more than 23,4°C; hardness at 20°Cfrom 43,7 to 44,7%; mass fraction of POP triglyceride from 41,4 to 42,7%. Physical and chemical characteristics of the initial components of fatty semi-finished products, %, hardness at 20°C: intermediate oleic fraction 32,5; first stearic fraction 74,3; middle palm oil fraction 45,6. The melting point of the intermediate oleic fraction is 32,8°C. Samples of fatty semi-finished products for the production of confectionery fatty fillings (crystallization index from 1,9 to 2,0) were obtained. The results of the study showed the possibility of creating fatty semi-finished products – analogues of the mid-fraction of palm oil, which contain 10% of the intermediate oleic fraction.

The production of confectionery products, especially those coated with chocolate or confectionery glaze, faces the challenges of selecting high-quality and technological fatty bases for the glaze or filling on a daily basis. In nature, the amount of vegetable oils that have an optimal fatty acid and triglyceride composition for use as such a base is significantly limited. Indeed, most of the vegetable oils and fats require a partial hydrogenation stage, that is, a change in the saturation level. As a result of these modifications, trans-fatty acid fatty acids are formed, which both impart hardness and form the basic rheological characteristics of the fatty base. The development of new, combined methods for the production of fatty ingredients for the confectionery industry and the improvement of processes for the modification of oils and fats are current trends in food production. In order to produce fatty ingredients – non-tempered mixed type cocoa butter substitutes with a low content of trans-fatty acid isomers and with optimal crystal formation properties, a research was carried out in respect of a set of indicators that form the consumer properties of the finished product: physical and chemical properties and main indicators of melting and solidification, as well as structural-mechanical and organoleptic characteristics. The research objectives included the study of the physical and chemical characteristics of the initial components of fatty ingredients, laboratory-based obtaining of samples of fatty ingredients for the production of confectionery glazes, the study of the physicochemical, structural, mechanical and rheological properties of the obtained fatty ingredients. The result of the research was the developed combined technology for the production of a non-tempered mixed type cocoa butter substitute with optimal consumer characteristics.

An important segment of the functional food market is products of the confectionery industry covered with chocolate or confectionery glaze for a healthy diet. The selection of high-quality and technological fat ingredients for the glaze for such products is often difficult due to the specific properties of the functional ingredients in the glaze composition. An additional source of concern is the realization that there are a limited number of vegetable oils and fats in nature that have optimal crystallization and melting characteristics. Therefore they must be subjected to modification processes, such as hydrogenation, to form the hardness and main rheological characteristics of the future fat base. Such processes can negatively affect the consumer properties of the ready-made glaze, due to the formation of trans-isomers of fatty acids. A technology for the production of new fat ingredients by a combined method has been developed. On the basis of the obtained cocoa butter substitutes of non-tempered mixed type, which do not contain trans-isomers of fatty acids, and have optimal characteristics of crystal formation, experimental batches of confectionery glaze were produced and a set of indicators that form the consumer properties of the ready-made product was investigated. The result of the study was practical recommendations for the use of confectionery glazes based on the developed fat ingredients.