The aim of this study was to assess the feasibility of shea butter stearin (SBS) as cocoa butter equivalent (CBE). In this work, the optimal ratio of SBS and cocoa butter (CB) was evaluated by the solid fat content and deviation solid fat content. Emulsifiers added to SBS and CB blends were first screened based on β polymorph level, and mixture regression experiment was designed to obtain the optimized compound emulsifiers ratio, finally the characterization of shea butter chocolate was evaluated by sensory evaluation and texture profile analysis (TPA). The best compatibility was obtained when the mixture ratio of SBS and CB was 20:80, where ΔSFC within a range of 1.5 was shown. The appropriate compound emulsifiers were soy lecithin: polyglycerol polyricinoleate: Tween 60 = 1:1:1. Both sensory evaluation and TPA test showed SBS and CB blends could improve the taste and texture of chocolate with proper emulsifiers addition.

中文翻译：

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添加乳木果油硬脂和乳化剂对可可脂物理性质的影响

本研究的目的是评估乳木果油硬脂 (SBS) 作为可可脂等价物 (CBE) 的可行性。在这项工作中，通过固体脂肪含量和偏差固体脂肪含量来评估 SBS 和可可脂 (CB) 的最佳比例。首先根据β多晶型水平筛选添加到SBS和CB共混物中的乳化剂，并设计混合物回归实验以获得优化的复合乳化剂比例，最后通过感官评价和质构轮廓分析（TPA）评价乳木果油巧克力的表征。当 SBS 和 CB 的混合比为 20:80 时，获得最佳相容性，其中 ΔSFC 显示在 1.5 范围内。合适的复合乳化剂是大豆卵磷脂：聚甘油聚蓖麻油酸酯：吐温 60 = 1:1:1。