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http://dx.doi.org/10.3746/jkfn.2010.39.10.1487

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

Bae, Sang-Kyun (Dept. of Food Science and Technology, Chungnam National University)
Lee, Kyung-Su (Dept. of Food Science and Technology, Chungnam National University)
Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.10, 2010 , pp. 1487-1494 More about this Journal
Abstract
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 $60^{\circ}C$ 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 $0^{\circ}C$. 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 (${\beta} form) of cocoa butter alternative prepared were similar to those of commercial cocoa butter replacer (CBR).
Keywords
cocoa butter alternative; coconut oil; palm stearin; interesterification;
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