| 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. The following studies in this Dissertation was carried out from organic chemistry, food chemistry, physical chemistry, physics and morphology respectively. The main equipments are Rancimat, GC, HPLC, SEM and ICP-MS, The main results of the Dissertation as following:1.The data of physical and chemical qualities in CTCBE were obtained by using the modern methods for food analysis. The results were :the melting point in CTCBE (33.8-34.8℃) was similar to that of CB (33.2-34.0℃), so chocolate made from CTCBE had the same good quality of easily melting in mouth, exquisite, lubricating as that made from CB. The quality values (including melting point, iodine value (36.46g/100g), saponification value (197.10mg/g), etc) were almost the same as that of CB iodine value (37.05g/100g), saponification value (195.30mg/g)). The density of CTCBE (0.8878g/cm3) was less than that of CB (0.9091g/cm3) In CTCBE the acid value was 0.29mg/g; water and volatile matter concentration was 0.03061%; peroxide value (POV) was 0 meq/kg; carbonyl value was 6.7225 meq/kg. In CB the acid value was 1.7683mg/g; water and volatile matter concentration was 0.00091%; Peroxide Value was 0 meq/kg, carbonyl value was 0.4567meq/kg. These quality values in refined CTCBE and CB showed that both them had good quality.2. The results of constituents and oxidative stability in CTCBE showed that the fatty acid constituents was different from that of CB. In saturated fatty acids. CTCBE was rich of C16:0(66.71%), but CTCBE was rich of C18:0 and C16:0 (total 59.36%); Oleic acid, Linoleic acid and linolenic acid were high in CB, respectively 35.29%, 3.31%, 1.43%, were more 14.11%, 184.59% and 72.73% than that of CTCBE (30.31%, 0.51%, 0.39% respectively). CTCBE's oxidative induction period(IP) was short from Schaal method and Rancimat method (for example, at 110℃, IP=1.62h), POV and conductivity ratio rise quickly. However, CB was stabile in whole experiment period. POV and conductivity ratio kept stable, at 110℃, IP>174.50h. Thoμgh the unsaturated acid concentration in CTCBE was less, but stability was bad, couldn't keep up with CB. So the unsaturated degree was only one of affecting oils and Fats'oxidation stability.3. The results of determining Induction period in CTCBE showed that at 90℃, 95℃, 100℃, 105℃and 110℃, the IP of CTCBE were respectively 9.54h, 5.80h, 3.62h, 2.23h, 1.62h and 0.58h; at≥120℃, CTCBE directly got into quick oxidative...
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