Production of cocoa butter-like fats by the lipase-catalyzed interesterification of palm oil and hydrogenated soybean oil

• Published in: Journal of the American Oil Chemists' Society Vol. 80; no. 12; pp. 1193 - 1196
• Main Authors: Abigor, R.D, Marmer, W.N, Foglia, T.A, Jones, K.C, DiCiccio, R.J, Ashby, R, Uadia, P.O
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01-12-2003; Springer
• Subjects: Biological and medical sciences; cocoa butter; Cocoa butter‐type fats; Confectionery products and chocolate industries, honey; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; hydrogenated oils; interesterification; lipase; lipases; palm oil; palm oils; soy oil; soy oil; Cocoa butter; Enzyme; lipase; Triacylglycerol lipase; Lipids; Cocoa butter substitute; Esterases; Vegetable oil; Edible oil; Carboxylic ester hydrolases; Palm oil; Hydrogenated oil; Fat; Hydrolases; Interesterification; Soybean oil; Cocoa butter-type fats
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-003-0841-7

Cocoa butter-like fats were prepared from refined, bleached, and deodorized palm oil (RBD-PO) and fully hydrogenated soybean oil (HSO) by enzymatic interesterification at various weight ratios of substrates. The cocoa butter-like fats were isolated from the crude interesterification mixture by fractional crystallization from acetone. Analysis of these fat products by RP-HPLC in combination with ELSD or MS detection showed that their TAG distributions were similar to that of cocoa butter but that they also contained MAG and DAG, which were removed by silica chromatography. The optimal weight ratio of RBD-PO to HSO found to produce a fat product containing the major TAG component of cocoa butter, namely, 1(3)-palmitoyl-3(1)-stearoyl-2-monoolein (POS), was 1.6∶1. The m.p. of this purified product as determined by DSC was comparable to the m.p. of cocoa butter, and its yield was 45% based on the weight of the original substrates.