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Section 2. Food industry
Ashurov Furqat Baxromovich, Bafoyeva Guljamol Nusratovna, teachers of Bukhara engineering technological institute, Uzbekistan.
Abduraxmonova Saidakbar Abduraxmonovich, teacher of Tashkent chemical, technological institute, Uzbekistan.
Hamroyev Elmurod Ortiqnazarovich, Karshi Engineering Economics Institute E-mail: elmur.1990@mail.ru
COMPATIBILITY OF COTTON CONFECTIONARY FAT WITH NATURAL COCOA BUTTER
Abstract: The article deals with themethods ofhydrogenationand perietherification, the opportunity ofobtainingcocoa oil substitute, which is close to the natural cocoa oil in its physical and chemical dualities as its freezing and melting temperature, solidity, the content of triglycerids of-fractionandetc. New scientific, experimental and practical resultsof obtainingcocoa oil substitute have been presented.
Keywords: cotton palmitin, hydrogenation, salomas, cocoa, cocoa oil, perietherification, fatty acid content, triacylglycerids, modification, solidity, its freezing and melting temperature, transiso-mers, hydrogenate.
Introduction.Due to the raise in price of cocoa get hydrogenizate(salomas) enriched with 2-oleo-butter on the world market, at present many coun- saturated triglyceride, as natural cocoa butter contries produce it's alternate materials on basis ofvari- tains more than 80% oftriglycerides.Such triglycer-ous natural oils (palm, soy and others). ides impart to cocoa butter specific properties, high
In Uzbekistan the main type of vegetable oil is hardness and fusibility (fluidity). cotton seed, which is in contrast to other types of In present time, substitution of cocoa butter for oil contains up to 24% of palmitin (C16 ) acid. Ana- confectionary fat is defined according to the type of logic fatty acid is contained in significant amount in producing product (glaze, chocolates ant etc.) natural cocoa butter [1]. For example, confectionary industry adds to
Therefore, obtaining the alternate materials of natural cocoa butter up to 25% of alternate macocoa butter, particularity confectionary fat, by terials, as farther increase of the lost worsens the means of catalytic hygrogenization of cotton seed property and quality of the derivable products. oil is considered rational.Here with, it is needed to Mostly, the content of confectionary fat in choco-
late glazes doesn'ttranscend 15%, that is shown by bloom on the surface and the reducing its storage stability [2].
It is known, that confectionary fat obtaining by hydrogenation of vegetable oils, differs from cocoa butterwith butter-fat acid and triglyceride composition. It contains up to 65% of transisomerisized no-saturated fat acids, that change the type of coagulate and structural - mechanical indicator of cocoa but-
ter, as triglycerides of such fats atcoagulate combine with triglycerides cocoa butter eutectic mixtures, differwith lowlevel ofdilatometricindicatorsand the-temperatureof coagulate [3].
Materials and methods: That's why, we chose for hydrogenization refined cotton oiland cotton pal-mitin, on the basis which got confectionaryfatand alternate material of cocoa butter, which indicators are shown on the (table 1).
Tablel.- Comparative indicators of natural cocoa butter, cotton confectionary fat and alternative materials of cocoa butter got on the basic of palmitin
Names of oils and fats Melting tempera- Moisture temperature, o C Congelation Butter fat acid composition Triglecerid composition,% Mass fraction of trans
ture, o C 15° C 20° C point, ° C o <jT © <jT © «5 O «5 O «5 O © © <J 00 <J © •Si O rí •Si O •Si O •Si O iso-mers,%
Natural cocoa butter (control) 32.9 1100 910 29.8 - 26.0 35.2 35.0 2.8 1.0 0.7 18.8 46.0 33.1 1.4 -
Cotton confectionary fat 37.8 570 350 30.5 0.4 21.0 6.0 64.5 8.1 - 1.8 14.4 29.5 54.0 0.3 63.0
Alternative materials of cocoa butter 37.2 750 530 31.0 0.3 24.1 5.2 62.4 8.0 - 1.7 15.0 29.0 54.1 0.2 58.7
hardness glycerides. %
Figure 1. Dilametric characteristics ofisohard mixtures of confectionary fat [1] and alternative material of cocoa butter [2] with cocoa butter
We were studied the compatibility of cotton confectionary fat and offered alternativematerial of cocoa butter with cocoa butter means of their introduction till 25%.In this, there defined the dilatometric characteristic and the temperature of congelation of gotten mixtures in Jenson's apparatus.
It is shown on (fugure 1), that changes ofthe content of hard triglycerides in the mixtures at definite temperature visually characterizes compatibilities of cotton confectionary fat and offered alternative material of cocoa butter with cocoa butter. As it is seen, the addition to the last ne the confectionary fat and alternative material of cocoa butter bring to different decreases of the content of hard glycerides at 20 and 25 ° C. For example, at 20 ° C the confectionary fat has coexistence 8% that is not enough in our opinion.
With the addition to the mixture the confectionary fat for substitution 25% of cocoa butter, fraction of total mass of hard glycerides reduces from 73.2% till 38.7%, thatis not reasonably for the climate of Uzbekistan. Conversely, the usage of offered alternative material of cocoa butter in such amount brings to the reducing of fraction of total mass of hard glycerides from 73.2% till 55.4% that is considered acceptable from the point of their coexistence with cocoa butter.
Table 2.- Dilatometriccharacteristicsofmixturesofcottonconfectionaryfa tandalternativematerialofcocabutterwithnaturalcocoabutter
Names and fat composition Con-tent,% Indicators of dilatation at ° C Indicators of hardenin g ofJenson
10 15 20 25 30 35 40 t max, ° C t mni) ° C Temperature rise, ° C (At). The duration of the pour, min.
Natural cocoa butter (control) 100 60.9 64.5 57.4 72.0 44.0 3.5 1.0 29.8 25.2 4.6 45
Mixtures:
Cotton confectionary fat 15 60.1 57.8 51.6 42.5 16.9 4.0 3.5 27.5 24.0 3.5 57
Natural cocoa butter 85
Alternative material of cocoa 15 62.4 62.3 57.5 45.3 17.0 2.2 2.0 28.2 24.2 4.0 48
Natural cocoa butter 85
Comparative indicatorsof natural cocoa butter, cotton confectionary fat and alternative materials of cocoa butter got on the basic of palmitin.
It's seen on the (table 1), that producing by oil -fat industry confectionary fat on the basis of hy-drogenization of cotton seed oil differs much from natural cocoa butter with fat-acid and triglyceride content. If in the last one there is no transizomers, that in confectionary fat their portion is 63%.
At that, the temperature of melting of confectionary fat in accordance with natural cocoa butter increase 5.1° C and in the contrary, its hardness is about 2 times lower than the last ones.
Considering this, cotton palmitin hard fraction of cotton oil, rich (till 24%) in palmitin (C16 ) acid [4].
It is seen on the table.1, that alternative material of cocoa butter, gotten by means of hydrogenization of cotton palmitin in comparison with cotton seed confectionary fat, it has more high (750 at 150 ° C) hardness and comparatively low temperature of melting. Differential indicators exist in fatty acid and triglyceride composition of offered alternative material of cocoa butter, in comparison with confectionary fat and natural cocoa butter.
We've investigated dilatometric characteristics of explored mixtures of fats at temperature from 0°C till 40 ° C gotten results are shown on (table 2). With this, for evaluating the influence of input of additive compounds of fat on technological properties of natural cocoa butter was investigated changes of its congelation in Jenson's apparatus.
Dilatometric characteristics of mixtures of cotton confectionary fat and alternative material of cocoa butter with natural cocoa butter.
In confectionary industry for introducing the technological process of enrobing, its necessary
Congelation [joint. C
that the temperature of congelation no more than 60 min.
As its seen in the (table 2) in comparison with natural cocoa butter for investigated mixtures of fats typically decreasing of temperature beginning of crystallization (t ) and finishing of crystalliza-
' v mm' c '
tion (t ) exactly, congelation temperature, but
v max' '' <~> '
at this temperature rise practically doesn't change (At). According to continuation of crystallization, all investigated mixtures satisfy a claim, but their congelation temperature below 28 ° C.
Figure 2. Changes of crooked freering of cotton confectionary fat [1] and alternative material of cocoa butter [2] depending on their content in the mixture with natural cocoa butter
Changes of congelation temperature of investigated mixtures of fats depending on composition of additive compounds are shown on the (Figure 2).
From the (Figure 2) it is shown that, the addition to natural cocoa butter the cotton confectionary fat and alternative material of cocoa butter brings to rea-
sonable decrease of congelation temperature of the first one. Here with, it's not discovered correlation of crooked congelation of temperature of mixtures of fats from composition trans-isomerized fatty acids in cotton confectionary fat and alternative cocoa butter.
Results and Discussion: So, investigations mixture mass of cotton confectionary fat to compo-
showed that the addition of cotton confectionary fat sition of natural oil that offered alternative material
and alternative material of cocoa butter to the mix- of cocoa butter. That's why its recommended to sub-
ture composition with natural cocoa butter brings stitute part of cocoa butter for cotton confectionary
to the changes of physic-chemical and technologi- fat with the amount till 15% and offered alternative
cal properties of the last one. At that, change that is material of cocoa butter till 25% from getting mass
more significant is observed at addition of 25% the of fatty mixture.
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