巧克力用脂及其替代脂的研究热点与发展前景  

Research Hotspots and Prospects of Chocolate Fats and Its Alternatives

作　　者：李鹏燕 郭慧敏 李川 朱科学[2] 曹君 LI Pengyan;GUO Huimin;LI Chuan;ZHU Kexue;CAO Jun(Key Laboratory of Food Nutrition and Functional Food of Hainan Province,School of Food Science and Engineering,Hainan University,Haikou 570228,Hainan,China;Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Science,Wanning 571500,Hainan,China)

机构地区：[1]海南大学食品科学与工程学院海南省食品营养与功能食品重点实验室,海南海口570228 [2]中国热带农业科学院香料饮料研究所,海南万宁571500

出　　处：《食品研究与开发》2024年第19期204-211,共8页Food Research and Development

基　　金：国家自然科学基金项目(32360588)。

摘　　要：巧克力的关键原料可可脂醇香丝滑、香润可口,深受消费者青睐。由于种植条件、产量、病虫害等因素导致全球可可脂供应紧缺、售价高昂,严重限制其在巧克力糖果领域的发展。目前关于可可的分布状况、进出口数据等统计信息较为分散,不利于后续评估。该文重点对2017~2022年可可的分布、产量、价格、进出口贸易等情况进行归纳梳理,结合图表分析数据趋势,使可可市场分布情况更加直观清晰,有利于可可脂产业发展。类可可脂和代可可脂的主要来源有芒果仁油、乳木果油、山竹籽油、娑罗子油、椰子油和棕榈仁油,在对其组成特征研究基础之上,进一步对巧克力替代脂国内外的应用情况进行阐述归纳。明晰当前可可脂及其替代脂在巧克力产业中实际发展概况,以期为巧克力替代脂产业的研究提供实际参考。Cocoa butter,the key ingredient in chocolate,is silky and fragrantly delicious,making it highly fa-vored by consumers.However,cocoa butter is in short supply globally and priced high due to factors such as cultivation,production,pests,and diseases,which severely limit its application in the chocolate confection-ery field.At present,the statistics on cocoa distribution,imports and exports are relatively scattered,hinder-ing subsequent assessment.This paper focused on cocoa's distribution,production,prices,imports and ex-ports in the 2017-2022 and analyzed trends from charts to clearly and directly show cocoa's market distribu-tion.Such analysis benefited the development of the cocoa butter industry.The main sources of cocoa butter equivalents and cocoa butter substitutes are mango kernel oil,shea butter oil,mangosteen seed oil,Chinese buckeye seed oil,coconut oil and palm kernel oil.Based on the research on their composition,the application of cocoa butter alternatives both in China and abroad is further elaborated and summarized.The actual roles of cocoa butter and its alternatives in the chocolate industry will be clarified to provide a practical reference for the research on cocoa butter alternatives.

关 键 词：天然可可脂 类可可脂 代可可脂 巧克力用脂 油脂组成 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]