RESEARCH OF POLYMORPHIC TRANSFORMATIONS OF FAT TRIGLYCERIDES WITH THE PURPOSE OF IMPROVING THE QUALITY OF CONFECTIONERY PRODUCTS DURING THE STORAGE PROCESS

Abstract

The article presents the results of modern scientific research on polymorphic transformations in the fat fraction of confectionery products during their storage. Considerable attention of foreign scientists is paid to research related to the study of crystallization and transformation of the polymorphic base in the temperature dynamics of triacylglycerols based on palm, lauric acids and oils. As a promising alternative to cocoa butter (CB), oleogels can prevent graying in chocolate. The influence of various additives on the slowing down of polymorphic transformations of triglycerides of various fats for the confectionery industry was studied. Glycerides can exist in several polymorphic forms. The polymorphism of glycerides is quite complicated and is associated with differences in the packing of molecules in crystal structures. Therefore, small intervals of glycerides are quite sensitive to changes in polymorphic forms and serve for the purposes of their identification. The most diverse is the polymorphism of triglycerides. Polymorphic forms have the ability of transitioning into one another. However, this process is irreversible, that is, it occurs only in the direction from low-melting and less stable forms to high-melting stable ones. Rapid cooling of the fat melt leads, as a rule, to the formation of the γ-form. The only exception is triglycerides, which contain C10 and C12 acid radicals. Polymorphic transformations are carried out by heating the sample for a more or less long time at a temperature close to the melting point of the original polymorphic form. Thus, for saturated triglycerides from the γ-form, as a rule, α-, βʹ- and β-forms can be successively obtained. Usually, with an increase in the purity of the sample, the transition to the most stable β-form accelerates. However, there is evidence that the same effect can be achieved by adding individual triglycerides as additives that slow down polymorphic transformations. Polymorphic transformations of triglycerides of confectionery fat used for confectionery products were studied by the dilatometric method. The dilatometric method is used to determine the content of solid glycerides at set temperatures, as well as to study polymorphic transformations of triglycerides, characteristics of the glyceride composition of fat. If it is necessary to compile dilatometric curves, the determination is carried out successively at several temperatures, starting from the lowest. The dilatometer is then maintained at each temperature until a constant level of sealing fluid is reached and the readings for each point are noted. The author of the article found that defatted soy flour, distilled monoglycerides and soy phosphatide concentrate slow down polymorphic transformations in confectionery fat by 1.4-2.2 times. These additives can be used as inhibitors of fatty graying of products made on the basis of confectionery fat.