Production of cocoa butter‐like fat from interesterification of vegetable oils
M. ‐K. Chang, G N Abraham, Vijay T. John
Journal of the American Oil Chemists Society
Abstract
Cocoa butter‐like fat was prepared from completely hydrogenated cottonseed and olive oils by enzymatic interesterification. The optimum reaction time to produce the major‐component of cocoa butter, 1(3)‐palmitoyl‐3(1)‐stearoyl‐2‐monoolein (POS), was 4 hr. The cocoa butter‐like fat was isolated from the reaction mixture by two filtration steps. The yield of cocoa butter‐like fat was 19%, based on the weight of the original oils. Chromatographic analysis of the product by reversephase high‐performance liquid chromatography (HPLC) has shown it contains triglyceride components similar to those of cocoa butter, but that it has slightly more diglycerides. The melting point of this product, as measured by a differential scanning calorimeter, is 39°C, which compares well to the 36°C melting point of natural cocoa butter.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
yield of cocoa butter‐like fat was 19%, based on the weight of the original oils
“The yield of cocoa butter‐like fat was 19%, based on the weight of the original oils.”
cocoa butter‐like fat isolated from the reaction mixture by two filtration steps
“The cocoa butter‐like fat was isolated from the reaction mixture by two filtration steps.”
melting point of this product is 39°C
“The melting point of this product, as measured by a differential scanning calorimeter, is 39°C, which compares well to the 36°C melting point of natural cocoa butter.”