Investigation of the influence of the composition of triacylglycerols of vegetable oils and fats on the rate of migration of the liquid fat phase
In the samples of vegetable oils and fats, physicochemical indices and the composition of triacylglycerols of vegetable oils and fats were determined and their effect on the rate of migration of the liquid fat phase was studied. It has been established that the migration rate of samples of cocoa butter and its equivalents at a temperature of 23 to 30°C is zero. With a temperature increase of 31 to 33°C, the migration rate was up to 7%, the minimum migration rate being observed in samples characterized by a minimum ratio of POR/PLS triacylglycerols, most of which is 2-oleodipalmitin (POP) and POS/SLS triacylglycerols, some of which are 2-oleopal-mitostearin (POPS). It was found that the migration rate of the liquid fat phase of mixtures of samples of cocoa butter equivalents with a cocoa butter sample in a 50:50 ratio at a temperature of 31-33°C is higher than in the corresponding samples of cocoa butter equivalents and in a sample of cocoa butter. The migration rate in the mixtures is lower, the lower the concentration of POR/ PLS triacylglycerols: the maximum migration rate is observed in the fat mixture having the maximum concentration of POR/PLS triacylglycerols (37.8%), and the minimum in the mixture having the minimum concentration of triacylglycerols POR/PLS (29.5%). This is apparently due to the differences in the crystal sizes of the triacylglycerols POR, POS and SOS. Proceeding from this, the glaze, tiles and praline fillings based on cocoa butter and its equivalents with a ratio of triacylglycerols POR/PLS, the bulk of which is 2-oleodipalmitin (POP), and triacylglycerols POS/, will provide the greatest antimigration resistance (resistance to graying) of confectionery products. SLS, the bulk of which is 2-oleopalmitostearin (РОС) from 0.5 to 1.4.