Bohenin | 77145-68-7

• 分子结构分类: 有机化合物 - 脂质和类脂质分子 - 甘油脂
• 英文名称: Bohenin
• 英文别名: [3-docosanoyloxy-2-[(Z)-octadec-9-enoyl]oxypropyl] docosanoate
• CAS: 77145-68-7
• 化学式: C₆₅H₁₂₄O₆
• 分子量: 1001.7
• InChiKey: PTKKMDRSYOCXLG-RLANJUCJSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  28.6
• 重原子数：
  71
• 可旋转键数：
  63
• 环数：
  0.0
• sp3杂化的碳原子比例：
  0.92
• 拓扑面积：
  78.9
• 氢给体数：
  0
• 氢受体数：
  6

文献信息

• Hard butter composition
  申请人：KAO CORPORATION

  公开号：EP0426155A2

  公开（公告）日：1991-05-08

  A hard butter composition is disclosed, which comprises a triglyceride component comprising triglycerides having unsaturated fatty acid residue at the 2-position and a diglyceride component comprising at least one diglyceride having at least two unsaturated bonds in one molecule. The hard butter composition is stable to heat at around its melting point and soft at a low temperature range and, also, has a heat resistance, a bloom resistance and a softnes in chewing when used as a component of chocolates.

  本发明公开了一种硬黄油组合物，它由甘油三酯成分和二甘油酯成分组成，甘油三酯成分包括在2位上有不饱和脂肪酸残基的甘油三酯，二甘油酯成分包括至少一种在一个分子中至少有两个不饱和键的二甘油酯。硬黄油成分在熔点附近受热稳定，在低温范围内柔软，而且在用作巧克力成分时，具有耐热性、耐胀性和咀嚼柔软性。
• HOLLOW CAKES CONTAINING PUFFED CHOCOLATE AND PROCESS FOR PRODUCING THE SAME
  申请人：Meiji Seika Kaisha, Ltd.

  公开号：EP1297750A1

  公开（公告）日：2003-04-02

  Relatively large-sized hollow confectionery containing an expanded chocolate and having a very light texture. Namely, a hollow confectionery having a space volume of up to 100 ml. The hollow confectionery containing an expanded chocolate, which are composed of a gas-entrapped chocolate mass comprising a diglycerin fatty acid ester or a mixed oil containing an edible fat and tri-saturated fatty acid glycerides containing behenic acid, BOB seeding material or crystalline powdered BOB, and hollow confectionery filled with the gas-entrapped chocolate mass, can be obtained by expanding the expanded chocolate mass in the hollow confectionery under reduced pressure and then cooling to give gas-entrapped chocolate having an apparent specific gravity of 0.14 to 0.30.

  一种含有膨化巧克力且质地非常轻盈的相对较大的空心糖果。也就是说，空心糖果的空间体积可达 100 毫升。这种含有膨化巧克力的空心糖果由气包巧克力块组成，气包巧克力块包括二甘油脂肪酸酯或含有食用脂肪和含有山嵛酸的三饱和脂肪酸甘油酯的混合油、BOB 种子材料或结晶粉末状 BOB，以及填充有气包巧克力块的空心糖果，可通过在空心糖果中减压膨化膨化巧克力块，然后冷却得到气包巧克力，气包巧克力的表观比重为 0.14 至 0.30。
• OILY CAKE EXCELLENT IN HEAT-RESISTANT SHAPE RETENTION AND PROCESS FOR PRODUCING THE SAME
  申请人：Meiji Seika Kaisha, Ltd.

  公开号：EP1477071A1

  公开（公告）日：2004-11-17

  An fat-based confectionery which is excellent in meltability in the mouth and heat-resistant shape retention can be provided by a production method characterized by induding steps of adding to a fat-based confectionery material a high melting point triglycerides in an amount of 1.2 to 1.8% by weight based on the fat contained in the confectionery material, completely melting the resultant mixture by heating, then cooling it to thereby convert all of the crystalline forms of the high melting point triglycerides into forms other than stable ones, and then heating it to thereby convert all of the high melting point triglycerides crystals into stable ones.

  一种以脂肪为基础的糖果在口腔中的可熔性和耐热形状保持性都很好，这种糖果可以通过一种生产方法来提供，其特征在于包括以下步骤：在以脂肪为基础的糖果材料中加入高熔点甘油三酯，加入量为糖果材料中所含脂肪重量的 1.2 至 1.8%，通过加热将所得混合物完全熔化，然后冷却，从而将所有高熔点甘油三酯的结晶形式转化为其他形式。8% (重量百分比)的高熔点甘油三酯，通过加热使混合物完全熔化，然后冷却，从而将所有高熔点甘油三酯的结晶形式转化为稳定形式以外的形式，然后加热，从而将所有高熔点甘油三酯结晶转化为稳定结晶。
• CHOCOLATE
  申请人：The Nisshin Oillio Group, Ltd.

  公开号：EP3042568A1

  公开（公告）日：2016-07-13

  A chocolate contains 25 to 65 mass% of fats and oils, the fats and oils containing 5 to 40 mass% of triacylglycerol containing constituent fatty acid of 6 to 10 carbons. Furthermore, a provided method of manufacturing a chocolate includes: performing a tempering treatment to a melted chocolate prepared so as to contain 25 to 65 mass% of fats and oils, the fats and oils containing 5 to 40 mass% of triacylglycerol containing constituent fatty acid of 6 to 10 carbons; and subsequently cooling and solidifying the tempered chocolate.

  巧克力含有 25 至 65 质量％的油脂，油脂中含有 5 至 40 质量％的三酰甘油，三酰甘油中含有 6 至 10 碳原子的脂肪酸。此外，所提供的一种制造巧克力的方法包括：对熔化的巧克力进行回火处理，使其含有 25 至 65 质量%的油脂，油脂中含有 5 至 40 质量%的三酰甘油，三酰甘油中含有 6 至 10 个碳原子的组成脂肪酸；然后冷却回火的巧克力并使其凝固。
• OILY FOOD
  申请人：The Nisshin OilliO Group, Ltd.

  公开号：EP3369323A1

  公开（公告）日：2018-09-05

  An object of the present invention is to provide oil-based food (and a composite bakery product including oil-based food) showing favorable gloss with reduced occurrence of blooming and graining. The present invention is oil-based food containing L2M and LM2 in fats and oils, the mass ratio (L2M/LM2) of a L2M content to a LM2 content being 0.05 to 4.5. Note that L, M, the L2M, and the LM2 mean as follows: L: saturated fatty acid with 16 to 24 carbons; M: fatty acid with 6 to 10 carbons; L2M: triacylglycerol having two L molecules and a single M molecule bound to a single glycerol molecule; and LM2: triacylglycerol having a single L molecule and two M molecules bound to a single glycerol molecule.

  本发明的目的是提供油基食品（以及包括油基食品在内的复合烘焙产品），使其具有良好的光泽度，并减少开花和颗粒现象的发生。本发明的油基食品含有油脂中的 L2M 和 LM2，其中 L2M 含量与 LM2 含量的质量比（L2M/LM2）为 0.05 至 4.5。请注意，L、M、L2M 和 LM2 的含义如下：L：具有 16 至 24 个碳原子的饱和脂肪酸；M：具有 6 至 10 个碳原子的脂肪酸；L2M：具有两个 L 分子和一个 M 分子与一个甘油分子结合的三酰甘油；LM2：具有一个 L 分子和两个 M 分子与一个甘油分子结合的三酰甘油。