Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends

Ornla‐ied, Pimwalan; Tan, Chin Ping; Wang, Yong; Sonwai, Sopark

doi:10.1002/aocs.12434

Cited by 8 publications

(3 citation statements)

References 33 publications

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“…Therefore can be used in the chocolate industry 39) . Similar results are also reported by Ornla-ied 23) . Other oil mixtures, such palm oil and Cinnamomum camphora seed oil, were utilized as cocoa butter alternatives.…”

Section: Cocoa Butter Substitute (Cbs)supporting

confidence: 91%

“…SFC curves of all EIE lipids were similar to those of confectionery fats, notably CBS. Changes in SMP and SFC values after EIE are ascribed to changes in the type and concentration of TAG species, specifically SSS, S 2 U, and di-unsaturated (SU 2 ) TAG, each of which has a unique melting point 23) . Furthermore, reduced SFC of structured lipids compared to pure oil and non-interesterified blends can be linked to the re-distribution of fatty acids in TAG moieties.…”

Section: Melting and Crystallization Behaviormentioning

confidence: 99%

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Enzymatic Interesterification of Vegetable Oil:A Review on Physicochemical and Functional Properties, and Its Health Effects

et al. 2022

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In recent years, scientists and technologists have become increasingly interested in producing modified lipids with enhanced nutritional and functional properties. The application and functional properties of fats and oil depend on the composition and structure of triacylglycerols (TAG). As a result, lipid TAG changes can be used to synthesize tailored lipids with a broader range of applications. However, no natural edible oil is available with appropriate dietary and functional properties to meet the human recommended dietary allowances (RDA). On the other hand, the arising health concern is the transfat consumption produced during the chemical modification of vegetable oil through the partial hydrogenation process. Therefore, innovative technologies are shifting toward modifying fat and oil to improve their functionality. Enzymatic interesterification (EIE) is one of the emerging and novel technology to modify the technological traits of naturally available edible oil. It helps in modifying physicochemical, functional, oxidative, and nutritional characteristics of fats and oil due to the rearrangement of the fatty acid positions in the glycerol backbone after interesterification. Enzymatic interesterification utilizes lipase as a biocatalyst with specificity and selectivity to produce desired lipids. Alternation in the molecular structure of triacylglycerol results in changes in melting/dropping point, thermal properties, crystallization behavior, solid fat content, and oxidative stability. Because of its high acyl exchange reaction efficiency, simple reaction process, flexibility, eco-friendly, and generation of fewer by-products, (EIE) is gaining more attention as a substitute lipid modification approach. This review paper discusses the uses of EIE in developing modified fat with desirable physicochemical and nutritional properties. EIE is one of the potential techniques to modify vegetable oil's physicochemical, functional, and nutritional characteristics without producing any undesirable reaction products. EIE produces different modified lipids such as transfat-free margarine, plastic fat, bakery, confectionery fat, therapeutic oil, infant food, cocoa butter substitute, and equivalent.

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Section: Cocoa Butter Substitute (Cbs)supporting

confidence: 91%

Section: Melting and Crystallization Behaviormentioning

confidence: 99%

Enzymatic Interesterification of Vegetable Oil:A Review on Physicochemical and Functional Properties, and Its Health Effects

et al. 2022

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“…Fats not suitable for chocolate applications such as blends of rice bran oil and fractionated palm stearin (Podchong et al, 2018) or interesterified blends of palm kernel stearin, coconut oil, and fully hydrogenated palm stearin (Ornla‐ied et al, 2021) had fat crystals in the β ′ polymorph, which is a required characteristic in products such as margarine. The fat phase of margarine stored for 8 weeks at 4°C still contained β ′ crystals.…”

Section: Polymorphic Behaviormentioning

confidence: 99%

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Ramos

Londoño

Borroni

et al. 2023

J Americ Oil Chem Soc

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Although cocoa butter (CB) has remarkable physical properties, its high price, growing difficulties, and increased consumption have been the main incentive to explore alternatives to replace or improve it. The potential of fats systems obtained from tropical butters, mixtures of them with vegetable oils, or marine fats as cocoa butter equivalent (CBE), extender (CBEx), substitute (CBS), replacer (CBR), or improver (CBI) have been deeply investigated and their physical chemical properties have been compared to those of CB. The TAGs composition of fats systems is a key factor that determines fats crystallization and polymorphic behaviors, and the suitability for an application. Fats with high concentrations of the TAGs StOSt, StOA, or StOB and low concentrations of POP compared to CB show some incompatibility with CB as analyzed by iso‐solid diagrams and a more complex polymorphic behavior. The presence of low melting TAGs such as POO, StOO, and AOO also leads to significant differences in physical behavior compared to CB. In those fats systems, co‐crystallization and polymorphic transitions of co‐existing solid solutions were reported. A few of the studied fat systems may behave as CBE. However, most of them have potential as CBS, CBR, CBEx or CBI in confectionery products. Studies reported the relevance of fractionation and interesterification processes to modify TAGs composition and the need of finding the right processing conditions and additives to extend fats applications.

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Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers

Fukami,

Iwaoka,

Kuriyama

et al. 2024

J Americ Oil Chem Soc

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In this study, two types of palm‐based trans‐free cocoa butter replacers (CBRs) were prepared using interesterification and solvent fractionation techniques. Fat A was prepared from palm oil (PO) and fully hydrogenated palm oil (FHPO), while Fat B was prepared from PO, FHPO, and palm kernel oil (PKO). The following results were obtained: (1) the two fats melted at 38–39°C; (2) an 80/20 mixture of Fat A/CB exhibited β'‐β transformation after 1 month, whereas an 80/20 mixture of Fat B/CB sustained the β' form for >2 months under thermal thawing conditions (17↔28°C); and (3) fat bloom was observed in the compound chocolate containing Fat A (80%) and CB (20%) after 2 months of storage, whereas no fat bloom occurred in the compound chocolate containing Fat B (80%) and CB (20%) for 3 months. This may be due to the addition of PKO‐based triacylglycerolss with the CN numbers ranging from 40 to 46 (total of 16.1%) in Fat B. Therefore, it was concluded that Fat B prepared from PO, FHPO, and PKO is a trans‐free CBR exhibiting high stability of the β' form.

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Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends

Cited by 8 publications

References 33 publications

Enzymatic Interesterification of Vegetable Oil:A Review on Physicochemical and Functional Properties, and Its Health Effects

Enzymatic Interesterification of Vegetable Oil:A Review on Physicochemical and Functional Properties, and Its Health Effects

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers

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