COMPARATIVE STUDYING THE DOMESTIC AND IMPORTED LAURIC COCOA BUTTER SUBSTITUTES FOR CONFECTIONERY GLAZES PRODUCTION
The purpose of this work is to study domestic and imported substitutes for cocoa butter of the lauric type (CBSL) presented on the Russian market, and confectionery glazes obtained on their basis. The research was conducted at the All-Russian Research Institute of the Confectionery Industry - a branch of the V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences. The following characteristics of CBSL were studied: fatty acid composition, melting point, peroxide value, induction period, solid triglyceride content, crystallization characteristics. It was found that in all the samples under study, the content of lauric acid is at least 50 %, which corresponds to the regulatory requirements for CBSL; the melting point is in the range of 32.5-34.5 °C; peroxide number - 0.6-0.8 milliequivalents of active oxygen/kg; the largest spread was noted in terms of the induction period - 48-90 hours; the content of solid triglycerides at 25 °C does not exceed 4 %. The confectionery glazes obtained on the basis of the studied CBSL have good organoleptic properties (appearance, taste, color, aroma, consistency). As a result of studying the crystallization characteristics of glazes, it was found that all samples have similar temperatures of the onset of crystallization and pour point, the crystallization time varies from 10 to 13 minutes, and the plastic viscosity of glazes is 2.18-2.64 Pa s. The studies carried out prove that Russian-made CBSL are not inferior to imported analogs in terms of physical and chemical characteristics. Confectionery glazes obtained on their basis also have similar characteristics, which indicates the possibility of replacing imported CBSL with domestic counterparts without losing the quality and technological characteristics of the resulting confectionery glazes.