Research into the production process of confectionery fat with a balanced fatty acid composition based on plant crops

Abstract

Confectionery fats contain a large amount of saturated fatty acids, which give products a given density and increase the melting point. The development of technology and calculation of the formulation of confectionery fat based on vegetable crops and the improvement of known methods for processing vegetable oils are presented. In the production of fats, purified vegetable oils were used: palm, shea, sunflower, olive, soybean, rapeseed, flaxseed and others, their fractions, as well as modified oils and fats. During the experiment, three different mixtures of fats with a volume of 200 ml were made according to the proposed recipes. Next, the trans-esterification process took place in pilot plants, with samples of 10 kg each. The transesterified samples were named Balance-1, Balance-2, Balance-3 and Balance-4 and were used for deodorization. After studying the physicochemical properties of the developed fats, it was decided to develop chocolate-nut paste from two production fats “Econat 2004” and “Econat 3004-32” and purified pilot samples Balance-2, Balance-3, Balance-4 according to classic recipe. During production, we looked at the technological properties. As a result, two jars of chocolate-nut butter were produced from each sample