Analysis of the ethyl stearate properties as a new alternative to cocoa butter
DOI:
https://doi.org/10.15587/2706-5448.2020.218645Keywords:
fat and oil industry, modified fats, ethyl esters of fatty acids, stearic acid, confectionery industry.Abstract
The object of research is the product of modification of fats, in particular derivatives of fatty acids and monohydric alcohols, namely ethyl stearate. One of the biggest challenges for the confectionery industry is the use of modified fats that fully meet food safety requirements. Existing modified fats, used in confectionery, mainly contain saturated fatty acids with carbon atoms of 16 or less, identified by the World Health Organization (WHO) as harmful to the human body. Without the presence of a significant amount of trans fatty acids, it is difficult to obtain inexpensive modified fats that have high hardness at a low melting point. The reduction of trans fatty acid isomers in modified fats is a worldwide problem. In addition, the presence of glycerol in the composition of trihydric alcohol fats can promote the formation of glycidol esters. In turn, glycidol esters are known to contribute to the development of cancer. It is practically impossible to obtain triacylglycerols, which contain only stearic acid among the saturated fatty acids. This is a significant obstacle to the formation of a rational fatty acid composition in terms of the content of saturated acids.
It is proposed to solve certain problems by means of a new technology for modifying fats, namely by replacing in the composition of fats – acylglycerol of the alkyl group. As an alternative to cocoa butter in confectionery products, according to the author’s data, stearic acid ethyl ester can be used. A complex of studies has determined that ethyl stearate, by its physical and chemical properties, namely: melting point, mass fraction of solid ethers and solubility in acylglycerols in any ratio, is a full-fledged alternative to cocoa butter.
The use of new modified fats, in particular ethyl stearate in the composition of confectionery, will allow to exclude saturated fatty acids from the diet; according to WHO, they contribute to an increase in low density lipoproteins in human blood.
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