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

Biswas, Nirupam; Cheow, Yuen Lin; Tan, Chin Ping; Kanagaratnam, Sivaruby; Siow, Lee Fong

doi:10.1007/s11746-016-2940-4

Cited by 45 publications

(29 citation statements)

References 36 publications

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“…Whereas IP presented a well-distributed, smooth and nearly round pattern, and ball-like crystal microstructure were formed. The morphology of IP was found to be consistent with that observed by Biswas et al (2017). Besides, after interesterification, crystal size was obviously decreased to less than 50 lm in diameter.…”

Section: Microstructuresupporting

confidence: 79%

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Mao

et al. 2019

J Food Sci Technol

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Cinnamomum camphora trees have a vast range of distribution in southern China and the seed oil has unique fatty acid (FA) properties and various bio-activities. In this work, Cinnamomum camphora seed oil (CCSO) was utilized to synthesize value-added cocoa butter substitute (CBS) by enzymatic interesterification. The synthesis was conducted in a solvent-free system by blending CCSO with fully hydrogenated palm oil under the catalysis of Lipozyme RM IM. The reacted products were assessed with physicochemical properties, i.e. FA composition, slip melting point (SMP), triacylglycerol (TAG), crystal polymorphism, microstructure, melting and crystallization properties and solid fat content (SFC). It showed that MCFAs (capric acid plus lauric acid) was the main fatty acid in products, accounting for over 45%. Comparing to physical blends, some novel TAG species such as LaLaLa and LaMLa/LaLaM were observed after enzymatic interesterification whereas SSS TAGs were reduced. IP presented a ball-like, well-distributed and nearly round crystal microstructure and a smaller crystal size. Moreover, it should be mentioned that SFC of IP ranging from 31.85 to 38.47% at 25°C with most b 0 crystal forms, was beneficial to improve the spreadability in term of confectionery products and baked goods. The SMP of the interesterified products was 35.75-36.15°C which closed to the commercial CBS. Hence, the products synthesized can be used to as CBS, and the results in this study also showed CCSO have value-added applications.

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Section: Microstructuresupporting

confidence: 79%

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Mao

et al. 2019

J Food Sci Technol

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“…SFC of BT, physical blends and IF differed slightly between 15 and 25 , which were 19.66, 18.71, and 17.66 , respectively, indicating that they have similar cooling effects. In particular, the temperature range in which SFC of IF significantly decreased shifted to 10-20 in the low temperature range from 42.84 to 23.73 , which may attributed to the saturated fatty acid composition in TAG i.e., the content of SSS decrease, SUS and SUU increase had changed 29,30 . It was demonstrated that what was referred to as the desirable plastic range of fats should have the properties that the SFC contains roughly 15-35 solids at 25 31 .…”

Section: Solid Fat Contentmentioning

confidence: 96%

Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends

Pang

Cao

et al. 2019

J. Oleo Sci.

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Properties, crystallization behavior and oxidative stabilities of enzymatically catalyzed interesterified fats were investigated in this study. Interesterified fats were catalyzed by Lipase Lipozyme RM IM, through reaction from beef tallow (BT), palm stearin (PS) and camellia oil (CO)under the mass ratio of 7.55: 2.45: 4 (BT: CO: PS) using 3.65% (w/w) of Lipozyme RM IM at 72.6℃ for 3.85 h. After reaction, interesterified fats with 36.8℃ sliding melting point (SMP) was obtained. Physicochemical properties (fatty acid profile, triacylglycerol profile, solid fat content (SFC), melting and crystallization curve, polymorphic forms) of interesterified fats were characterized. Results proved that interesterified fats blends after interesterification were improved with desirable β' type crystals and preferable SFC. Triacylglycerol constituent of interesterified fats displayed a decrease in OOO, PSS/SPS, LLL, SSS and increased in PSO/POS/SPO, POO/OPO, POP/PPO, PLO/PLP/PPL by comparison of physical blends without interesterification. Additionally, it is estimated that interesterified fats have a moderate antioxidative stability about 352 days-shelf life at 20℃ through the traditional accelerated oxidation test. In conclusion, interesterified fats with desirable properties could be suitable for plastic fats use.

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“…Without enzymatic interesterification, it is difficult to obtain a CBE that resembles the TAG profile of CB. There are many studies that have produced CBS and cocoa butter improvers (CBI) that can increase hardness and the melting point of the CB blend (Biswas, Cheow, Tan, Kanagaratnam, & Siow, ; Maheshwari & Yella Reddy, ). However, CBS and CBI can only be added in a certain amount before altering the properties of the chocolate product.…”

Section: Introductionmentioning

confidence: 99%

Synthesis of a Cocoa Butter Equivalent by Enzymatic Interesterification of Illipe Butter and Palm Midfraction

Bahari

Akoh

2018

J Americ Oil Chem Soc

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This study aims to synthesize a cocoa butter equivalent (CBE)-structured lipid from a blend of illipe butter (IB) and palm midfraction (PMF) by means of enzymatic interesterification using Rhizomucor miehei sn-1,3 specific lipase, Lipozyme ® RM IM (Novozymes North America, Inc., Franklinton, NC, USA) as the biocatalyst. Physical and chemical attributes of the CBE and cocoa butter (CB) were analyzed. The synthesized CBE matched the triacylglycerol (TAG) profile range of a commercial CB and is therefore hypothesized to show similar physical and chemical characteristics to CB. The TAG profile, fatty-acid constituents, melting and cooling behavior, polymorphism, and crystal morphology were determined using highperformance liquid chromatography, gas chromatography, differential scanning calorimetry, X-ray diffraction (XRD), and polarized light microscopy, respectively. Four enzymatically interesterified blends of IB:PMF at different weight ratios were analyzed for their TAG profiles, and a ratio of IB:PMF 10:3 (%, w/w) at 5% enzyme load and a reaction time of 30 min gave similar TAG results to CB. The TAG values of the IB:PMF 10:3 interesterified product (IP) were 1,3-dipalmitoyl-2-oleoylglycerol at 19.1 AE 1.0%, 1-palmitoyl-2-oleoyl-3-stearoylglycerol at 42.7 AE 1.0%, and 1,3-distearoyl-2-oleoylglycerol at 29.9 AE 0.3%. The melting and the cooling profile of IP and CB showed no significant difference. XRD of IP and CB displayed similar dominant peaks at 4.6 Å, representing a β polymorph. Both CB and IP have similar granular spherulitic crystals. Keywords Cocoa butter equivalent Á Illipe butter Á Palm midfraction Á Enzymatic interesterification Á Structured lipid Á Lipozyme ® RM IM J Am Oil Chem Soc (2018) 95: 547-555.Abbreviations CB cocoa butter CBE cocoa butter equivalent CBI cocoa butter improver IB illipe butter IP interesterified product PB physical blend PMF palm midfraction POP 1,3-dipalmitoyl-2-oleoylglycerol POS 1-palmitoyl-2-oleoyl-3-stearoylglycerol SOS 1,3-distearoyl-2-oleoylglycerol SFC solid-fat content TAG triacylglycerol

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

Cited by 45 publications

References 36 publications

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends

Synthesis of a Cocoa Butter Equivalent by Enzymatic Interesterification of Illipe Butter and Palm Midfraction

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