"Glyceryl caprylate supply" The specific role of glyceryl caprylate in chocolate

　　Glyceryl capricate is colorless and odorless, low viscosity transparent liquid, neutral. It is easy to mix with ethanol, isopropanol, chloromethane, glycerin and other solvents. It can also dissolve many lipid substances in cosmetics. Stable at low temperatures, still transparent (freezing point -10oC) below 0oC, HLB value of 12.5.

　　Glyceryl capricate is a hydrophilic emulsifier. In fact, its structure is exactly the same as that of oil, it is a glycerol ester to which all three fatty acids are connected, so it has no emulsification, and it should be said that it is not an emulsifier. But it has a medium carbon chain structure, the molecular weight is only half of the ordinary grease, can be considered between oil and water, so it has a stabilizing effect after emulsification. Its viscosity is only half that of ordinary grease, and its specific gravity is greater than that of ordinary grease, and these properties make its emulsified stability performance far better than that of ordinary grease.

　　The specific role of glyceryl caprylate in chocolate is as follows:

　　In chocolate, the oil phase component is composed of cocoa butter, milk fat, cocoa butter and emulsifier, etc., in 28% to 35%. The amount of milk fat used is unlimited and can be greater than cocoa butter, which is allowed. One of its effects is that it can be used to improve the texture. Make the made chocolate softer; the second is to control the frost. The addition of milk fat can play an emulsifying effect, which is conducive to compatibility, which can transform the crystal to β-crystal and control other crystal forms to float on the surface.

　　Caprylate glycerol ester due to the unity of the structure, has better compatibility with natural cocoa butter than milk fat, with which to replace part of the milk fat, more conducive to the compatibility between the oil and the emulsifier, the formation of crystals, is advantageous for β - type.

　　Add emulsifiers to chocolate and use as an oil supplement. This is because the addition of emulsifiers allows the grease to be mixed and dissolved, and correspondingly increases the viscosity of the slurry. Due to the reduction of the amount of grease, the hardness is reduced, and the solubility is improved. The addition of glycerol caprylate can reduce the viscosity of chocolate syrup, so that natural cocoa butter and cocoa butter are well soluble, especially in the combination of emulsifiers (such as phospholipids), to achieve complete compatibility, change the plastic value and viscosity, improve the processing performance of chocolate syrup. Due to its addition, the addition of class (generation) cocoa butter can be increased accordingly without affecting the flavor and stability of chocolate, so that it can be accepted by people. Therefore, glyceryl capricate is used in chocolate, which can reduce the viscosity without reducing the amount of oil and fat. The hardness does not decrease due to the addition of emulsifiers and milk fat, which makes the chocolate more brittle and delicious.

　　In addition, glyceryl capricate can improve oxidation, can be exempt from adding other antioxidants, prevent the contamination of lipase, so that some natural raw materials of chocolate delipolytic rancidity slowed down.