scholarly journals Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3231
Author(s):  
Jihyun Hwang ◽  
Heeju Jun ◽  
Seoye Roh ◽  
Seong Jae Lee ◽  
Jeong Min Mun ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Weight Ratio ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Melting Behavior ◽  
Fat Content ◽  
Shea Butter ◽  
Solid Fat ◽  
Cocoa Butter Equivalents ◽  
Acetone Fractionation

Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by previously reported conventional two-step acetone fractionation. Cocoa butter equivalents (CBEs) were fabricated by blending the as-prepared fats with 1,3-distearoyl-2-oleoyl glycerol (SOS)-rich fats obtained by hexane fractionation of degummed shea butter. POP-rich fats achieved under the best conditions for the fractionation of palm stearin had a significantly lower DAG content (1.6 w/w%) than that in the counterpart (4.6 w/w%) prepared by the previously reported method. The CBEs fabricated by blending the POP- and SOS-rich fats in a weight ratio of 40:60 contained 63.7 w/w% total symmetric monounsaturated triacylglycerols, including 22.0 w/w% POP, 8.6 w/w% palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol, 33.1 w/w% SOS, and 1.3 w/w% DAGs, which was not substantially different from the DAG content in cocoa butter (1.1 w/w%). Based on the solid-fat content results, it was concluded that, when these CBEs were used for chocolate manufacture, they blended with cocoa butter at levels up to 40 w/w%, without distinctively altering the hardness and melting behavior of cocoa butter.

scholarly journals Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

2012 ◽  
Vol 63 (1) ◽  
pp. 79-88 ◽  
Author(s):  
A. P. B. Ribeiro ◽  
R. Claro da Silva ◽  
L. A. Gioielli ◽  
M. I. De Almeida Gonçalves ◽  
R. Grimaldi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Cocoa Butter ◽  
Chemical Properties ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Physico Chemical

scholarly journals Influence of Geographic Region on Fatty Acid and Physical Properties of Indonesian Cocoa Butter from Smallholder Estate

2019 ◽  
Vol 35 (1) ◽  
pp. 51-58
Author(s):  
Hendy Firmanto ◽  
Supriyanto Supriyanto ◽  
Sri Anggraheni ◽  
Agung Wahyu Susilo ◽  
Bayu Setyawan
Keyword(s):  
Fatty Acid ◽  
Cocoa Butter ◽  
Physical Properties ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Solid Fat Content ◽  
Fat Content ◽  
Geographic Region ◽  
Cocoa Bean ◽  
Solid Fat

Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.

scholarly journals Lipase-mediated interesterification of oils and fats for the preparation of bakery and confectionery fats

2020 ◽  
Author(s):  
HITHAMANI G ◽  
Yella Sunki Reddy ◽  
Sakina Khatoon
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Fat Content ◽  
Solid Fat ◽  
Slip Melting Point ◽  
Confectionery Fats

Abstract Bakery and confectionary fats were prepared by enzymatic interesterification of sal fat with palm stearin and palm mid fraction blends in various ratios. Slip melting point, free fatty acids, fatty acid composition, solid fat content and triglyceride composition were determined. Fatty acid composition revealed that the blends were rich in palmitic (13.9-58.5%), stearic (7.7-36.7%) and oleic (25.2-39.9%) with no trans fatty acids. Blends of sal:PSt (50:50), sal:PMF (50:50 and 25:75) showed high solid fat content at 20 and 25 °C with short melting range. After interesterification, plasticity of products increased, which were comparable with commercial bakery fat. Some of the blends alone showed short melting profile like cocoa butter. Interesterification produced significant alteration in the triacylglycerol composition of the blends studied. Blends and the interesterified products prepared showed favorable characteristics with no transfats and hence could be used in the place of commercial bakery and confectionary fats.

Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

2015 ◽  
Vol 19 (5) ◽  
pp. 1029-1043 ◽  
Author(s):  
Aleksandra Torbica ◽  
Dubravka Jambrec ◽  
Jelena Tomić ◽  
Biljana Pajin ◽  
Jovana Petrović ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Sensory Quality ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Crystallization Conditions

Influence of Protein and Solid Fat Content on Mechanical Properties and Comminution Behavior of Structured Plant-Based Lipids

2021 ◽  
pp. 110416
Author(s):  
Johannes Dreher ◽  
Maximilian Weißmüller ◽  
Kurt Herrmann ◽  
Nino Terjung ◽  
Monika Gibis ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

scholarly journals Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate by Gas Liquid Chromatography of Triacylglycerols

2004 ◽  
Vol 87 (5) ◽  
pp. 1153-1163 ◽  
Author(s):  
Manuela Buchgraber ◽  
Chiara Senaldi ◽  
Franz Ulberth ◽  
Elke Anklam
Keyword(s):  
Liquid Chromatography ◽  
Cocoa Butter ◽  
Fat Content ◽  
Average Error ◽  
Gas Liquid Chromatography ◽  
Cocoa Butter Equivalent ◽  
Validation Data ◽  
Data Set ◽  
Cocoa Butter Equivalents ◽  
Detection And Quantification

Abstract The development and in-house testing of a method for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate is described. A database consisting of the triacylglycerol profile of 74 genuine cocoa butter and 75 cocoa butter equivalent samples obtained by high-resolution capillary gas liquid chromatography was created, using a certified cocoa butter reference material (IRMM-801) for calibration purposes. Based on these data, a large number of cocoa butter/cocoa butter equivalent mixtures were arithmetically simulated. By subjecting the data set to various statistical tools, reliable models for both detection (univariate regression model) and quantification (multivariate model) were elaborated. Validation data sets consisting of a large number of samples (n = 4050 for detection, n = 1050 for quantification) were used to test the models. Excluding pure illipé fat samples from the data set, the detection limit was determined between 1 and 3% foreign fat in cocoa butter. Recalculated for a chocolate with a fat content of 30%, these figures are equal to 0.3–0.9% cocoa butter equivalent. For quantification, the average error for prediction was estimated to be 1.1% cocoa butter equivalent in cocoa butter, without prior knowledge of the materials used in the blend corresponding to 0.3% in chocolate (fat content 30%). The advantage of the approach is that by using IRMM-801 for calibration, the established mathematical decision rules can be transferred to every testing laboratory.

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