脂肪-ショ糖の二成分系の物性について (ハードバターに関する研究-4,5-)

概要

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In the food industry, especially conf ectionary field, the hard butter has been used in the form of solid/oil emulsion. Only practical recipe of confectionery was stuudied on the chocolate manufacturing about this emulsion, but scarce research result came to public. In the first step of this report, the viscosity of the binary system consisting of sugar and hard butter in the different conditions of oil content and temp was investigated. The viscosity reduction of this system was examined by means of adding lecithin and investigated the influence of lecithin content, 0.1% and 1.2% added to binary system. The viscosity was apt to be remarkably reduced in the range from 0.1 to 0.3% at temp, 35-60°C. But, over 0.5% of lecithin the change of viscosity was little. Hard butter from corn oil and cacao butter, too, were investigated, especially for the viscosity change during tempering of the butter, and increase of viscosity of cacao butter was tardies than the binary system of sugar and cacao butter with lecithin. On the binary system emulsion with sugar, the fine sugar particle was more viscous than the coarse.
日本油化学会の論文