Temperature adjustment conducted during hardening chocolate. Conducted to create stable crystal structures in cocoa butter.
Clarifying production history and distribution routes to ensure food safety. Also refers to such frameworks.
A technique of reassembling the sequence of fatty acids in oils and fats. Methods include using an enzyme as a catalyst and using a chemical catalyst. For example, transesterification using enzymes, hard butters with characteristics similar to those of cocoa butter for chocolate can be obtained from general-purpose oil and fat raw materials such as sunflower oil. On the other hand, transesterification using a chemical catalyst is used to improve the crystallinity of oils and fats for margarine.
Among the fatty acids constituting fats and oils, those containing trans-type unsaturated bonds. Besides being contained in the fat of cows and sheep, this is also easily generated in the hydrogenation process that regulates the functions of oils and fats. Also, trace amounts are generated even at high temperatures during refining. Excessive consumption is said to increase the risk of heart disease.