Synthesis of Cocoa Butter Alternative from Coconut Oil Fraction and Palm Oil Fractions by Lipase-Catalyzed Interesterification

Structured lipid (SL) for cocoa butter alternative was synthesized by interesterification of coconut oil fraction and palm stearin (6:4 and 8:2, by weight) in a shaking water bath at and 180 rpm. It was performed for various reaction times (1, 2, 3, and 6 hr). The reaction was catalyzed by sn-1,3 specific Lipozyme TLIM (immobilized lipase from Thermomyces lanuginosus). SL-solid part was obtained from acetone fractionation at . SL-solid part was blended with other palm oils and fractions for desirable property of cocoa butter alternative (SL-solid part : palm middle fraction : palm stearin solid : palm oil, 70.4:18.4:2.9:8.3, by weight). In reversed-phase HPLC analysis, triacylglycerol species of cocoa butter alternative had partition number of 40 (10.77%), 42 (13.06%), 44~46 (17.38%) and 48 (51.88%). Major fatty acids of cocoa butter alternative were lauric acid (16.5%), myristic acid (12.28%), palmitic acid (46.03%), and linoleic acid (14.75%). Solid fat content (SFC) and polymorphic form ( form) of cocoa butter alternative prepared were similar to those of commercial cocoa butter replacer (CBR).

[1]  Ki-Teak Lee,et al.  Change of solid fat index during interesterification of hydrogenated coconut oil , 2010 .

[2]  C. Akoh,et al.  Production and physicochemical properties of functional-butterfat through enzymatic interesterification in a continuous reactor. , 2009, Journal of agricultural and food chemistry.

[3]  O. Çiftçi,et al.  Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor. , 2009, Bioresource technology.

[4]  Mark Fowler,et al.  Factors influencing rheological and textural qualities in chocolate - a review , 2007 .

[5]  Kuan‐Miao Liu,et al.  Enzymatic synthesis of cocoa butter analog through interesterification of lard and tristearin in supercritical carbon dioxide by lipase , 2007 .

[6]  J. Takahashi,et al.  Analysis of triacylglycerol isomers in Malaysian cocoa butter using HPLC-mass spectrometry , 2005 .

[7]  Richard W. Hartel,et al.  Fat bloom in chocolate and compound coatings , 2004 .

[8]  R. Abigor,et al.  Production of cocoa butter-like fats by the lipase-catalyzed interesterification of palm oil and hydrogenated soybean oil , 2003 .

[9]  R. Peschar,et al.  Effect of temperature on recrystallization behavior of cocoa butter , 2001 .

[10]  T. Foglia,et al.  Fractionation of menhaden oil and partially hydrogenated menhaden oil: Characterization of triacylglycerol fractions , 2001 .

[11]  R. Peschar,et al.  Real-time X-ray powder diffraction investigations on cocoa butter. I. temperature-dependent crystallization behavior , 1996 .

[12]  D. Firestone,et al.  Official methods and recommended practices of the American Oil Chemists' Society , 1990 .

[13]  S. Talcott.  High Performance Liquid Chromatography , 1987 .