Synthesis of cocoa butter alternatives from palm kernel stearin, coconut oil and fully hydrogenated palm stearin blends by chemical interesterification

2021 ◽  
Author(s):  
Pimwalan Ornla‐ied ◽  
Pawitchaya Podchong ◽  
Sopark Sonwai
Keyword(s):  
Cocoa Butter ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Cocoa Butter Alternatives

Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends

2007 ◽  
Vol 109 (2) ◽  
pp. 147-156 ◽  
Author(s):  
Noor Lida Habi Mat Dian ◽  
Kalyana Sundram ◽  
Nor Aini Idris
Keyword(s):  
Sunflower Oil ◽  
Palm Kernel ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Solid Fat ◽  
Palm Kernel Olein

scholarly journals Cocoa Butter Substitute (CBS) Produced from Palm Mid-fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings

2017 ◽  
Vol 94 (2) ◽  
pp. 235-245 ◽  
Author(s):  
Nirupam Biswas ◽  
Yuen Lin Cheow ◽  
Chin Ping Tan ◽  
Sivaruby Kanagaratnam ◽  
Lee Fong Siow
Keyword(s):  
Cocoa Butter ◽  
Oil Palm ◽  
Palm Kernel ◽  
Palm Stearin ◽  
Cocoa Butter Substitute ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Butter Substitute

Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends

2013 ◽  
Vol 137 (1-4) ◽  
pp. 8-17 ◽  
Author(s):  
Siti Hazirah Mohamad Fauzi ◽  
Norizzah Abd Rashid ◽  
Zaliha Omar
Keyword(s):  
Thermal Properties ◽  
Soybean Oil ◽  
Palm Kernel ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Palm Kernel Oil ◽  
Oil Blends ◽  
Kernel Oil

Influence of cocoa butter on cholesterol metabolism in rats: Comparison with corn oil, coconut oil and palm kernel oil

1983 ◽  
Vol 3 (2) ◽  
pp. 229-236 ◽  
Author(s):  
David Kritchevsky ◽  
Shirley A. Tepper ◽  
Giovanna Bises ◽  
David M. Klurfeld
Keyword(s):  
Cocoa Butter ◽  
Corn Oil ◽  
Cholesterol Metabolism ◽  
Palm Kernel ◽  
Coconut Oil ◽  
Palm Kernel Oil ◽  
Kernel Oil

Chemical Interesterification of Blends of Palm Stearin, Coconut Oil, and Canola Oil: Physicochemical Properties

2012 ◽  
Vol 60 (6) ◽  
pp. 1461-1469 ◽  
Author(s):  
Fabiana Andreia Schäfer De Martini Soares ◽  
Roberta Claro da Silva ◽  
Márcia Hazzan ◽  
Isabele Renata Capacla ◽  
Elise Raduan Viccola ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Canola Oil ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Chemical Interesterification

scholarly journals A Review on Cocoa Butter Alternatives in Chocolate Preparation

2021 ◽  
Vol 7 (01) ◽  
pp. 135-140
Author(s):  
Writtika Das, Sweta Das, Shairee Ganguly Dolanchapa Sikdar and Kakali Bandyopadhyay
Keyword(s):  
Fatty Acids ◽  
Cocoa Butter ◽  
Milk Fat ◽  
Compositional Data ◽  
Methyl Esters ◽  
Coconut Oil ◽  
Cocoa Bean ◽  
Large Fluctuations ◽  
Cocoa Butter Alternatives ◽  
High Level

Cocoa butter naturally occurs in cocoa bean. It is present about 50% of cocoa nib. It is highly resistant to oxidation due to presence of high level of natural tocopherol. It is brittle at room temperature and its melting point is between 34o C to 38o C. But, cocoa butter is expensive and its price is subjected to large fluctuations. That’s why some alternatives for cocoa butters are produced, such as cocoa – butter equivalents (CBEs , like from enzymatic inter-esterification of tea seed oil and fatty acid methyl esters), cocoa-butter substitute (CBSs, esterifies propoxylatedglycerin containing acyl groups derived from saturated linear fatty acids, at least 50 moles percent of the total acyl groups are used ) and cocoa-butter replacers (CBRs, like evaluation of milk fat fractional and modified techniques for making CBR.) Their composition according to triglycerides, fatty acids, sterols and other unsaponifiable components are discussed in this paper. Coconut oil, non-lauric contained fats like palm oil, soybean oil, rapeseed oil, can be used as replacer. These alternatives have various advantages; it improves fat stability, reduces fat migration, and incorporates softness to the product. As the alternatives do not require tempering, it is easier to achieve glassy texture. This work reviews on the theory of the compositional data of vegetable oils, and fats which are used as cocoa – butter alternatives in the production of chocolate.

Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends

2004 ◽  
Vol 86 (2) ◽  
pp. 229-235 ◽  
Author(s):  
A.R. Norizzah ◽  
C.L. Chong ◽  
C.S. Cheow ◽  
O. Zaliha
Keyword(s):  
Physicochemical Properties ◽  
Palm Kernel ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Palm Kernel Olein

Blending of Palm Mid-Fraction, Refined Bleached Deodorized Palm Kernel Oil or Palm Stearin for Cocoa Butter Alternative

2016 ◽  
Vol 93 (10) ◽  
pp. 1415-1427 ◽  
Author(s):  
N. Biswas ◽  
Y. L. Cheow ◽  
C. P. Tan ◽  
L. F. Siow
Keyword(s):  
Cocoa Butter ◽  
Palm Kernel ◽  
Palm Stearin ◽  
Palm Kernel Oil ◽  
Kernel Oil
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