Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter

Abstract

Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by previously reported conventional two-step acetone fractionation. Cocoa butter equivalents (CBEs) were fabricated by blending the as-prepared fats with 1,3-distearoyl-2-oleoyl glycerol (SOS)-rich fats obtained by hexane fractionation of degummed shea butter. POP-rich fats achieved under the best conditions for the fractionation of palm stearin had a significantly lower DAG content (1.6 w/w%) than that in the counterpart (4.6 w/w%) prepared by the previously reported method. The CBEs fabricated by blending the POP- and SOS-rich fats in a weight ratio of 40:60 contained 63.7 w/w% total symmetric monounsaturated triacylglycerols, including 22.0 w/w% POP, 8.6 w/w% palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol, 33.1 w/w% SOS, and 1.3 w/w% DAGs, which was not substantially different from the DAG content in cocoa butter (1.1 w/w%). Based on the solid-fat content results, it was concluded that, when these CBEs were used for chocolate manufacture, they blended with cocoa butter at levels up to 40 w/w%, without distinctively altering the hardness and melting behavior of cocoa butter.

Balancing functional and health benefits of food products formulated with palm oil as oil sources

“…(2021) Solvent (Hexane) PS showed lower diacylglycerols content. Hwang et al. (2021) Addition of limonene as green additive Solid fat content, crystallization temperature and cloud point of POl decreases.…”

“…(2018) fractionated PS with acetone and found that PS was made up of spherulites with massive rod-like crystals. Solvent fractionation has a high separation efficiency and increases the yield of the targeted phase ( Kyselka et al., 2018 ; Hwang et al., 2021 ). This serves as foundation for the development of baking margarine and pastry shortening ( Podchong et al., 2018 ).…”

Lipase‐catalyzed preparation of deacidified Buah Merah (Pandanus conoideus) oil

“…FFA and acylglycerols in the samples were identified by comparing their retention times (FFA,MAG,DAG,and TAG, with those of reference standards. The FFA, MAG, DAG, and TAG standards were prepared from raw BMO following the method described by Hwang et al (2021). Briefly, FFA and each acylglycerol species were obtained by pancreatic-lipase-catalyzed hydrolysis, followed by TLC separation, band scraping, and recovery using diethyl ether as the extraction solvent.…”