Production of Cocoa Butter-like Fats by the Lipase-Catalyzed Interesterification of Palm Oil and Hydrogenated Soybean Oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 12, 2003, Pages 1193-1196

  Abigor, Roland D ^a,b   Marmer, William N ^b   Foglia, Thomas A ^b   Jones, Kerby C ^b   DiCiccio, Robert J ^b   Ashby, Richard ^b   Uadia, Patrick O ^c  

^a Nigerian Institute for Oil Palm Research   (Nigeria)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c UNIVERSITY OF BENIN   (Nigeria)

Author keywords

Cocoa butter type fats; Interesterification; Lipase; Palm oil; Soy oil

Indexed keywords

BLEACHING; CATALYSIS; CHROMATOGRAPHIC ANALYSIS; ENZYMES; ESTERIFICATION; FILTRATION; FOOD PRODUCTS; FRACTIONATION; HYDROGENATION; PRECIPITATION (CHEMICAL); SILICA; SOLVENTS; SUBSTRATES; THERMAL EFFECTS; THERMOSTATS; VEGETABLE OILS;

COCOA BUTTER-TYPE FATS; INTERESTERIFICATION; LIPASE; PALM OIL; SOYABEAN OIL;

OILS AND FATS;

GLYCINE MAX; MYCOBACTERIUM AVIUM COMPLEX (MAC); THEOBROMA; THEOBROMA CACAO;

EID: 0346055181     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0841-7     Document Type: Article

References (18)

1. Gobi International, Southbank House, London, (http://www.gobi.co.uk) (accessed July 2003).
2. Talbot, G., Vegetable Fats, in Industrial Chocolate Manufacture and Use, edited by S.T. Beckett, 3rd edn., Blackwell Science, London, 1999, pp. 307-322.
3. Srithar, R., G. Lakshminarayana, and T.N.B. Kaimal, Modification of Selected Indian Vegetable Fats into Cocoa Butter Substitutes by Lipase-Catalyzed Ester Interchange, J. Am. Oil Chem. Soc. 65:726-730 (1991).
4. Chang, M.K., G. Abraham, and V.T. John, Production of Cocoa Butter-like Fat from Interesterification of Vegetable Oils, Ibid. 67:832-834 (1990).
5. Luddy, F.E., J.W. Hampson, S.F. Herb, and H.L. Rothbart, Development of Edible Tallow Fractions for Specialty Fat Uses, Ibid. 50:240-244(1973).
6. Osborn, H.T., and C.C. Akoh, Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter, J. Food Sci. 67:2480-2485 (2002).
7. Bloomer, S., P. Adlercreutz, and B. Mattiasson, Triglyceride Interesterification by Lipase. I. Cocoa Butter Equivalents from a Fraction of Palm Oil, Ibid. 67:519-524 (1990).
8. Chong, C.N., Y.M. Itoh, and C.W. Wang, Fractionation Procedures for Obtaining Cocoa Butter-like Fat from Enzymatically Interesterified Palm Olein, Ibid. 69:137-140 (1992).
9. Liu, K.J., H.M. Cheng, R.C. Chang, and J.F. Shaw, Synthesis of Cocoa Butter Equivalents by Lipase-Catalyzed Interesterification in Supercritical Carbon Dioxide, Ibid. 74:1477-1482 (1997).
10. Gitlesen, T., I. Svensson, P. Aldercreutz, B. Mattiasson, and J. Nelson, High Oleic Acid Rapeseed Oil as a Starting Material for the Production of Confectionary Fats via Lipase-Catalyzed Transesterification, Ind. Crops Prod. 4:167-171 (1995).
11. Okawachi, T., and N. Sagi, Confectionery Fats from Palm Oil, J. Am. Oil Chem. Soc. 62:421-425 (1985).
12. Pease, J.J., Confectionery Fats from Palm Oil and Lauric Oil. Ibid. 62:426-430(1985).
13. Foglia, T.A., K. Petruso, and S.H. Feairheller, Enzymatic Interesterification of Tallow-Sunflower Oil Mixtures, Ibid. 70:281-285 (1993).
14. Foglia, T.A., E.J. Conkerton, and P.E. Sonnet, Regioselective Analysis of Triacylglycerols by Lipase Hydrolysis, Ibid. 72: 1275-1279 (1995).
15. Mohammed, H.M.A., S. Bloomer, and K. Hammadi, Modification of Fats by Lipase Interesterification 1: Changes in Glyceride Structure, Fat Sci. Technol. 95:428-431 (1993).
16. Kheiri, M.S.A., Formulation, Evaluation, and Marketing of Cocoa Butter Replacements, PORIM Newsletter, Kuala Lumpur, Malaysia, August 1992.
17. Jensen, H.R., Chemistry Flavoring and Manufacture of Chocolate, in Confectionery and Cocoa, Blackistons, Philadelphia, 1931, pp. 12-16.
18. Smith, K.W., Cocoa Butter and Cocoa Butter Equivalents, in Structured and Modified Lipids, edited by F.D. Gunstone, Marcel Decker, New York, 2001, pp. 401-422.