Enzymatic Interesterification of Palm Fractions for the Production of Cocoa Butter Alternatives

Hassim, Norazura Aila Mohd

doi:10.21894/jopr.2018.0038

Cited by 8 publications

(5 citation statements)

References 19 publications

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“…So, CBSs are used as a whole replacement for cocoa butter [3]. Despite exhibiting an eutectic effect and chemical differences, CBSs do not require tempering, which is a step that is typically required in the final product of other CBAs [40][41][42]. Thus, CBSs can be used for products that require good stability since they do not require a tempering process like cocoa butter.…”

Section: Alternatives Of Cocoa Buttermentioning

confidence: 99%

Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System

Loke,

Phang,

Mohamad

et al. 2024

Planta Med

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For decades, cocoa butter has been extensively used in food industries, particularly in the production of chocolate confectioneries. The composition of fats within cocoa butter, such as stearic acid, palmitic acid, and oleic acid, determines its properties. Studies have indicated the existence of at least six polymorphic forms of cocoa butter, each possessing distinct characteristics and melting points. Recently, cocoa butter has garnered attention for its potential as a delivery system for pharmaceutical products. This review thoroughly explores cocoa butter, encompassing its production process, composition, properties, and polymorphism. It delves into its diverse applications across various industries including food, cosmetics, and pharmaceuticals. Additionally, the review investigates cocoa butter alternatives aiming to substitute cocoa butter and their roles in different drug delivery systems. The unique properties of cocoa butter have sparked interest in pharmaceutical industries, particularly since its introduction as a drug delivery system and excipient. This has prompted researchers and industry stakeholders to explore novel formulations and delivery methods, thereby expanding the range of options available to consumers in the pharmaceutical market.

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Section: Alternatives Of Cocoa Buttermentioning

confidence: 99%

Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System

Loke,

Phang,

Mohamad

et al. 2024

Planta Med

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“…The position distribution of FAs in natural oils and fats is inherently determined by the evolution of species rather than artificially made. However, natural oils and fats are often modified by chemical and enzymatic methods to extend their applications, particularly in special oils such as shortenings, frying oils, clinic‐formulated oils and fats, human milk fat substitutes, cocoa butter replacer/substitute, and so forth (Gruczynska‐Sekowska et al, 2020; Hassim et al, 2018; Kaur et al, 2022; Li et al, 2016; Utama et al, 2019), which will change the composition and/or position distribution of FAs in oils and fats and even involves the occurrence of acyl migration (Ang et al, 2019; Zou et al, 2016). Exploring the antioxidation loss of antioxidants in special oils could benefit understanding the loss rules of antioxidants since the differences in structures between natural and modified oils and fats.…”

Section: Antioxidantsmentioning

confidence: 99%

A review on losses and transformation mechanisms of common antioxidants

Zhang

Kuang

et al. 2023

J Americ Oil Chem Soc

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Antioxidants are considered to be one of the most effective ways to prevent and delay the rancidity of oils and fats, thus play an important role in the processing, packaging, and storage of oils, fats, and oleaginous foods. However, the losses of antioxidants inevitably occur while preventing the rancidity of oils and fats. In this work, the loss pathways and mechanisms of synthetic and natural antioxidants commonly used in oils, fats, and oleaginous foods systems during storage, use, and detection are critically reviewed. The discussion regarding the transformation of antioxidants or antioxidant models in various organic solvent systems is also covered as well as the fate, toxicities, and antioxidative activities of transformation products of antioxidants. At room temperature, antioxidants in oils and fats are mainly lost due to antioxidation with transformation products accumulated. Under thermal (heating and frying) condition, synthetic antioxidants are mainly lost due to volatilization, while natural antioxidants are mainly lost due to transformation. Under frying condition, adsorption also contributes to the losses of antioxidants. This review discusses some possible research directions regarding antioxidants applied in oils, fats and oleaginous foods, which is expected to benefit the use of antioxidants in food industry.

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“…and Fusarium sp. are among the well-known lipase producers [12]. Several microorganisms associated with lipase production are known to inhabit different habitat which include oil contaminated soil and seeds, industrial wastes, vegetable oil factories etc.…”

Section: Introductionmentioning

confidence: 99%

Lipolytic Activities of Bacteria and Fungi Isolated from Soil Samples

Fashogbon

Adebayo

Musa

et al. 2021

MRJI

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This study was carried out at the Department of Microbiology, Microbiology Laboratory, Ado-Ekiti State University, Ekiti State, Nigeria between July, 2018 to March, 2019. Due to the diverse biotechnological importance of lipases as a biocatalytic enzyme, extracellular production of microbial lipases has to gain lots of interest. This study, therefore, focused on the physicochemical parameters of lipase producing microorganisms from different soil samples. Microorganisms were isolated from four different soil samples using Nutrient Agar (NA) and Potato Dextrose Agar (PDA). The isolates were identified and characterized. Production, an assay for Lipase enzymes, purification, the effect of pH, Temperature and metal ion was investigated. The isolates were culturally, morphologically and biochemically characterized. Two of the bacteria strains (Bacillus sp. and Staphylococcus sp.) and four fungi (Fusarium sp., Aspergillus fumigatus, Aspergillus niger, and Trichophyton sp.) isolates were able to produce lipid using Sudan Black B Fat staining techniques. Fusarium sp. isolated from dumpsite soil had the highest specific lipase activity (21.16 µmol/min/ml) while Bacillus sp. isolated from red oil spill soil had the highest lipase activity (0.59 µmol/min/mg). The specific activity of partially purified lipase for Fusarium sp. was 2.39 µmol/min/mg while Bacillus sp. had a specific activity of 2.46 µmol/min/mg. 30oC - 50oC, pH 7.0 to 9.0 and KCl2 (139.672%) supported the highest production of lipase by the Bacillus sp. and Fusarium sp. This study demonstrated that the Bacillus sp. produced a high amount of lipase activity followed by Fusarium sp. Extensive and persistent screening for new microorganisms and their lipolytic activities will help to provide faster ways to solve most environmental soil pollution.

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Enzymatic Interesterification of Palm Fractions for the Production of Cocoa Butter Alternatives

Cited by 8 publications

References 19 publications

Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System

Cocoa Butter: Evolution from Natural Food Ingredient to Pharmaceutical Excipient and Drug Delivery System

A review on losses and transformation mechanisms of common antioxidants

Lipolytic Activities of Bacteria and Fungi Isolated from Soil Samples

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