CAJ | 학술논문

采用等温曲线和ΔSFC 曲线分析法，研究了自制短长碳链低热代可可脂（LCSL）与市售可可脂（CB）、非月桂酸类代可可脂（CBR）、月桂酸类代可可脂（CBS）、类可可脂（CBE）产品的相容性，结果表明：LCSL 与市售产品在低温下的相容性较好，其中与 CBS 的相容性最好，温度低于20℃时 LCSL 与 CBS 可任何比例相容；LCSL 适合完全取代 CB 用于生产糖果或巧克力制品，且在配方中需控制 CB 含量低于5%。
채용등온곡선화ΔSFC 곡선분석법，연구료자제단장탄련저열대가가지（LCSL）여시수가가지（CB）、비월계산류대가가지（CBR）、월계산류대가가지（CBS）、류가가지（CBE）산품적상용성，결과표명：LCSL 여시수산품재저온하적상용성교호，기중여 CBS 적상용성최호，온도저우20℃시 LCSL 여 CBS 가임하비례상용；LCSL 괄합완전취대 CB 용우생산당과혹교극력제품，차재배방중수공제 CB 함량저우5%。
The compatibility of the blends of a low–calorie cocoa butter alternative(LCSL)prepared in laboratory and commercially cocoa butter(CB),non–lauric cocoa butter replacers(CBR), lauric cocoa butter substitute(CBS)and cocoa butter equivalents(CBE)were studied. The solid fat isothermal curve and solid fat difference(ΔSFC)curve indicated the good compatibility of LCSL with CB or CB alternatives at lower temperature. The mixture of LCSL and CBS was the best one. Any proportion of compatibility between LCSL and CBS was detected when the temperature was lower than 20 ℃ . LCSL was suitable for replacing CB completely in chocolate,chocolate coating and other confectionery products,and the content of CB should be lower than 5%.