Effect of Addition of Fractionated Milk Fats on Fat Composition and Melting Behavior of Cocoa Butter

유지방 획분 첨가가 코코아 버터의 지방조성과 용융거동에 미치는 영향

  • Kim, Sang-Yong (R&D Center, Tong Yang Confectionery Co.) ;
  • Roh, Hoe-Jin (R&D Center, Tong Yang Confectionery Co.) ;
  • Oh, Deok-Kun (Department of Food Science and Technology, Woosuk University)
  • 김상용 (동양제과(주) 기술개발연구소) ;
  • 노회진 (동양제과(주) 기술개발연구소) ;
  • 오덕근 (우석대학교 식품공학과)
  • Published : 1997.06.01

Abstract

The effect of addition of fractionated milk fats on the composition and melting behavior of cocoa butter was investigated. High melting fraction (HMF) of milk fat fractions had the highest contents of long chain fatty acid $(C16{\sim}C18)$ and saturated fatty acid followed by medium melting fraction 1 (MMF1), medium melting fraction 2 (MMF2), anhydrous milk fat (AMF), and low melting fraction (LMF) in a decreasing order. MMF2 had the highest contents of the short chain fatty acid $(C4{\sim}C10)$ and medium chain fatty acid $(C12{\sim}C14)$ followed by AMF, HMF, MMF1, and LMF in a decreasing order. When the fractionated milk fats were added to cocoa butter, the long chain fatty acid contents increased with increasing the ratio of fractionated milk fats. The saturated fatty acid contents decreased only when the LMF was added. The higher content of long chain triglyceride and the lower contents of short chain triglyceride and medium chain triglyceride were obtained from the fractionated milk fat of higher melting point. When the fractionated milk fats were added to cocoa butter, long chain triglyceride contents decreased with increasing the ratio of the fractionated milk fats. The melting points of cocoa butter, AMF, HMF, MMF1, MMF2, LMF were $33.3^{\circ}C,\;31.2^{\circ}C,\;40.6^{\circ}C,\;37.4^{\circ}C,\;33.5^{\circ}C$, and $6.5^{\circ}C$, respectively. Cocoa butter had the highest content of solid fat followed by HMF, MMF1, MMF2, AMF, and LMF in a decreasing order. When the fractionated milk fat was added to cocoa butter at various temperatures, the solid fat content in the mixture of fractionated milk fat and cocoa butter decreased with increasing the ratio of fractionated milk fat. This results suggested that anhydrous milk fat and fractionated milk fats had a good compatibility with cocoa butter.

Keywords

cocoa butter;fractionated milk fat;fat composition;melting behavior