可可脂是在制作巧克力和可可粉过程中自可可豆抽取的天然食用油。它只有淡淡的巧克力味道和香气,是制作真正巧克力的材料之一。一般称为白巧克力的糖果便单是由它制成。可可脂熔点约为摄氏34-38度(华氏93-100度),因此巧克力在室温时是固体而又很快在口中融化。
n. cocoa butter
misc. theobroma oil
3、以可可脂(cocoa butter)、牛油果脂(shea butter)或积雪草(Centella asiatica)作为主要成分的保湿剂是最佳选择。
基于16个网页-相关网页
可可脂标准 Standard for Cocoa Butters
可可脂糖果标准 Standard for Cocoa Butter Confectionery
代可可脂 cocoa butter substitute ; Cocoa Butter Replacer ; chocolate compound ; kpokaht
类可可脂 cocoa butter equiralent ; Chinese Tallow Cocoa Butter Equivalent ; CTCBE
乌桕类可可脂 CTCBE ; chinese tallow cocoa butter equivalent
纯可可脂 palmin
可可脂代用品 Cocoa butter substitute
有机可可脂 Organic Cocoa Butter ; Cocoa Butter Certified Organic
天然可可脂 Natural cocoa butter ; cocoa butter
Chinese Tallow Cocoa Butter Equivalent (CTCBE) was the particular resource of special oil, and could replace natural cocoa Butter (CB) to apply to Chocolate Industry, having good taste. But CTCBE was easy to be oxidized.
乌桕是我国特有油料资源,从中提取类可可脂(简称CTCBE)因其独特的性能,可代替天然可可脂制作巧克力,口感好,但另一方面表现出易氧化败变质。
参考来源 - 乌桕类可可脂氧化稳定性机理的研究Practical applications can distinguish between chocolate with cocoa butter and chocolate with cocoa butter alternative in the markets.
实际应用可区分市售可可脂巧克力和代可可脂巧克力。
参考来源 - 巧克力食品中可可脂及其代用品的鉴别研究·2,447,543篇论文数据,部分数据来源于NoteExpress
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