Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns

Abstract

An effective evaluation model was established to digitize the quality of cocoa butter equivalents (CBEs) based on determinations of total and sn-2 fatty acid compositions and triacylglycerol (TAG) profiles and the ''deducting score'' principle. Similarity scores for selected fats and oils calculated from the model revealed differences between them and parallel cocoa butter compositions. For CBE1 and CBE2, total similarity scores were 90.6 and 90.0, whereas those of mango (76.3), dhupa (84.1), sal fat (84.7), kokum (78.3), palm mid fractions (PMF, 77.9), shea butter (64.0), illipe butter (89.7) and Pentadesma butyracea butter (67.2), respectively. Similarity scores were found to agree with physical properties, including polymorphism, crystal morphology, crystallization or melting behaviors, and solid fat content. The present study provides an accurate means of assessing CBE quality and hopefully will contribute to the development of commercial CBEs.

Chemical Composition, Antioxidant Activity, and Fatty Acid Profile of Cocoa Nibs

“…Cocoa butter is rich in equal parts of palmitic (C16:0), stearic (C18:0), and oleic (C18:1) acids Naik et al (2014). The saturated fatty acids palmitic and stearic acids have melting points of 62 • C and 68 • C, respectively, and the unsaturated fatty acid oleic acid has a melting point of 16 • C. This composition is desirable and unique, and it causes the chocolate to be solid at room temperature and melt when in contact with the mouth Jia et al (2019), Mustiga and Al (2019). The presence of unsaturated fatty acids, such as oleic acid, aggregates higher nutritional value to the cocoa nibs.…”

“…Cocoa nibs have a speci ic composition that englobes lipids, carbohydrates, proteins, minerals, and bioactive compounds with antioxidant activities Caprioli et al (2016), Zzaman et al (2014). Cocoa butter is the lipid constituent of cocoa beans, and it has industrial importance due to its unique physical properties., which are related to fatty acid composition, predominantly palmitic, stearic, and oleic acids Jia et al (2019). The carbohydrate and protein contents in cocoa nibs are important in the development of the speci ic lavor and aroma of chocolates and other derivative products.…”

Reduction of the acidity and peroxide numbers of tengkawang butter (Shorea stenoptera) using thermal and acid activated bentonites

“… Fat Resource Fatty Acid Composition Ref. C12:0 C14:0 C16:0 C18:0 C18:1 C18:2 C18:3 C20:0 S. pinanga - 0.030 11.780 1.560 42.790 22.040 - - [ 46 ] S. mecisopteryx - 0.040 14.510 0.800 31.280 27.050 - - [ 46 ] Cocoa butter - - 25.600 36.600 32.700 2.800 - - [ 72 ] CBE - - 27.000 33.000 35.000 3.000 - 2.000 [ 73 ] Shea butter 0.090 0.020 3.560 43.500 44.470 6.110 0.150 1.440 [ 74 ] Rambutan fat - - 6.100 7.100 40.300 - - 34.500 [ 75 ] Nanga Yen TB # 0.009 e 0.044 e 19.710 c 44.267 a 31.894 b 0.526 e 0.135 e 2.182 d This Study …”

Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate

“…Large differences between the triacylglycerides composition of CBE and CB would cause large changes in the crystallization process. Therefore, the higher the similarity between the CBE and CB itself, the higher the proportion of CBE that can be used in a chocolate related product without significant changes in the crystallization behaviour of chocolate ( Ghazani and Marangoni, 2018 ; Jia et al., 2019 ). Ghazani & Marangoni ( Ghazani and Marangoni, 2018 ) studied the crystallization behaviour of mixtures of enzymatic interesterified shea stearin and palm mid-fraction and investigated their use as CBEs.…”