Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents

Kadivar, Sheida; Clercq, Nathalie De; Danthine, Sabine; Dewettinck, Koen

doi:10.1002/ejlt.201500267

Cited by 18 publications

(19 citation statements)

References 34 publications

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“…The total amount of DAGs in CB is typically 1.1–2.8% 65 . The different effects of DAGs on fat crystallization have been studied by many researchers, such as lowering the crystallization rate 66 , slowing down the kinetics of crystallization, both in terms of nucleation and crystal growth 67 , 68 , acting as crystal seeds and increasing the onset of crystallization 69 , or delaying the polymorphic transition of TAGs 27 . No significant difference ( P < 0.05) in the total amount of MAGs in the CB, CBE, and the blend was detected.…”

Section: Resultsmentioning

confidence: 99%

“…Kadivar et al . 27 synthesized a CBE using enzymatic acidolysis between high stearic high oleic sunflower oil (HSHO) or high oleic sunflower oil (HOSO), plus a mixture of palmitic and stearic acids. The SFC of 25% and 50% (w/w) blend of HOSO CBE and HSHO CBE mixed with CB had significantly lower SFC between 20–30 °C in comparison with CB.…”

Section: Resultsmentioning

confidence: 99%

“…In a recently published paper, a CBE was produced through EIE of high oleic sunflower oil (HOSO) or high oleic/high stearic sunflower oil (HOHS) as the main source of POO, SOO, and OOO with a mixture of stearic and palmitic acid (oil/fatty acids molar ratios were 1:7 and 1:5 respectively). The reaction was run at 65 °C for 8 hours 27 . The product yields from acidolysis with HOSO and HOHS were determined to be 36% and 54% respectively.…”

Section: Introductionmentioning

confidence: 99%

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Facile lipase-catalyzed synthesis of a chocolate fat mimetic

Ghazani

Marangoni

2018

Sci Rep

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A cocoa butter equivalent (CBE) was synthesized enzymatically from readily available edible fats with fatty acid and triacylglycerol compositions that closely resemble the fat present in chocolate, cocoa butter. A commercially available immobilized fungal lipase, Lipozyme RM IM, was used as the reaction catalyst. Reaction parameters were a temperature of 65 °C, water activity of 0.11, a 4 h reaction time, and a substrate mass ratio of a commercial enzymatically synthesized shea stearin (SS) to palm mid-fraction (PMF) of 6:4 (w/w). Fractionation was also used after reaction completion to further approach the triacylglycerol composition of cocoa butter by removing trisaturated and unsaturated triacylglycerols. The yield of the triglyceride 1-palmitoyl-2-oleoyl, 3-stearoyl-glycerol (POS) produced was 57.7% (w/w). The amounts of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), (POS) and 1,3-stearoyl-2-oleoyl-glycerol (SOS) in the final CBE were 11.2%, 36.3%, and 34.8%, respectively. In comparison, the amounts of POP, POS and SOS in the cocoa butter used in this study were 15.2%, 38.2%, and 27.8%, respectively. No significant differences (P > 0.05) in melting point and enthalpy of fusion between CB and the CBE were observed. In comparison, a non-interesterified blend of SS and PMF (60:40 w/w) showed significantly (P < 0.05) higher melting point and lower enthalpy of fusion compared to CB. The crystal polymorphic form V of CB (β2-3L) was similar to that of CBE and SS/PMF (60:40 w/w). The solid fat content (SFC) vs. temperature profile of the CBE generally resembled that of CB, except that the CBE had significantly (P < 0.05) higher SFCs at 5, 10, 15, 20 and 25 °C compared to both CB and SS/PMF (60:40 w/w). Addition of 15% (w/w) CBE to CB did not cause any changes in physical properties (melting point, SFC and crystal polymorphic forms) of the CB. This study demonstrates the potential for synthesizing a CB-like CBE using a green, rapid, straightforward one step enzymatic conversion followed by fractionation from widely available edible fats.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Facile lipase-catalyzed synthesis of a chocolate fat mimetic

Ghazani

Marangoni

2018

Sci Rep

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“…). Kadivar et al () studied the changes in the growth and morphology of crystals in blends of CB and sunflower oil‐based CBE by PLM. These authors reported an inhibitory effect in the crystal growth process at increasing levels of SUU TAG in the blends.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Sunflower Stearin‐Based Confectionary Fats in Bulk and in Compound Coatings

Bootello

Chong²,

Mañez³

et al. 2018

J Americ Oil Chem Soc

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Sunflower stearins obtained by the fractionation of high-oleic-high-stearic sunflower oil (HOHS) can be used for cocoa butter equivalents (CBE). The main objectives of this work were: (1) Compare the performance of two sunflower stearin-based CBE (palm-free and palm-containing) with commercial CBE and cocoa butter (CB) in terms of heat stability, hardness, and microstructure and (2) Test these sunflower stearin-based CBE in milk chocolate and compound-coating formulations to understand the evolution of their crystalline structure and the bloom development during storage. Sunflower stearin-based CBE exhibited different polymorphic behaviors, as well as a smaller and more compact microstructure than commercial CBE and CB. Although sunflower stearin-based CBE contain less-saturated fatty acids than commercial ones, they had more solids at high temperature and higher hardness and could work as a CB improver. On the other hand, the use of increasing levels of sunflower stearin-based CBE formulated and tested in this work on chocolate and compound-coating formulations favored a faster crystallization into a more stable polymorph, and influenced the bloom evolution of these confectionery products.

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“…[3,4] Cocoa butter contains high levels of saturated fatty acids, such as palmitic and stearic acids, as well as monounsaturated oleic acid. [6] Some of the common cocoa butter substitutes or alternatives are Lauric acid based formulations and hydrogenated vegetable oils, [7] but these fats are not usually accepted in food-based products due to their tendency to cause an increase in blood cholesterol levels. However, the continuous demand on cocoa butter for use in food and other products has caused its competitive pricing and scarcity on the market.…”

Section: Introductionmentioning

confidence: 99%

Determination of Physical Properties and Crystallization Kinetics of Oil From Allanblackia Seeds and Shea Nuts Under Different Thermal Conditions

Badu

Awudza

Budd

et al. 2018

Euro J Lipid Sci & Tech

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In this study, the fatty acid content, melting and cooling profiles, crystallization properties at different cooling rates and kinetics of crystallization of Allanblackia seed oil (ASO) and shea nut oil (SNO) are investigated. The fatty acid content is determined using gas chromatography coupled with mass spectrometry (GC/MS). The melting and cooling profiles, crystallization, and crystallization kinetics are investigated using differential scanning calorimetry (DSC) and the fat morphology is investigated using polarized light microscopy. The GC/MS results showed that ASO contains a high amount of saturated fats as compared with SNO. The DSC analysis revealed that ASO has a high melting temperature of 35.3 ± 2.1 °C and crystallizes earlier (16.8 ± 0.3 °C) in the constant rate cooling experiments. The crystallization patterns of both oils are observed to be dependent on the cooling rate. Under isothermal conditions, it is observed that both ASO and SNO shows high and low melting peaks with the low melting peak disappearing as the crystallization progressed. The Avrami model is used to estimate the crystallization kinetics of the oils under the isothermal conditions and it is inferred that ASO has a faster nucleation and subsequent crystal growth as compared with SNO. At room temperature SNO formed overlapping fat crystal particles while ASO gave distinct crystallized fat fractions during the crystallization at room temperature, as shown by the polarized light microscopy. Practical Application: The high melting temperature, the rate and the nature of crystallization of Allanblackia seed oil gives it good material functionality and desired plasticity, properties associated with possible industrial application. Additionally, the presence of high stearic acid content makes the Allanblackia seed oil a healthy choice for food, hence, it can be used as a substitute for cocoa butter in the food industry. The appearance of fat crystals during the crystallization at isothermal conditions at 16 °C of the Allanblackia seed oil.

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Crystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents

Cited by 18 publications

References 34 publications

Facile lipase-catalyzed synthesis of a chocolate fat mimetic

Facile lipase-catalyzed synthesis of a chocolate fat mimetic

Characterization of Sunflower Stearin‐Based Confectionary Fats in Bulk and in Compound Coatings

Determination of Physical Properties and Crystallization Kinetics of Oil From Allanblackia Seeds and Shea Nuts Under Different Thermal Conditions

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