Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Abstract

Cinnamomum camphora trees have a vast range of distribution in southern China and the seed oil has unique fatty acid (FA) properties and various bio-activities. In this work, Cinnamomum camphora seed oil (CCSO) was utilized to synthesize value-added cocoa butter substitute (CBS) by enzymatic interesterification. The synthesis was conducted in a solvent-free system by blending CCSO with fully hydrogenated palm oil under the catalysis of Lipozyme RM IM. The reacted products were assessed with physicochemical properties, i.e. FA composition, slip melting point (SMP), triacylglycerol (TAG), crystal polymorphism, microstructure, melting and crystallization properties and solid fat content (SFC). It showed that MCFAs (capric acid plus lauric acid) was the main fatty acid in products, accounting for over 45%. Comparing to physical blends, some novel TAG species such as LaLaLa and LaMLa/LaLaM were observed after enzymatic interesterification whereas SSS TAGs were reduced. IP presented a ball-like, well-distributed and nearly round crystal microstructure and a smaller crystal size. Moreover, it should be mentioned that SFC of IP ranging from 31.85 to 38.47% at 25°C with most b 0 crystal forms, was beneficial to improve the spreadability in term of confectionery products and baked goods. The SMP of the interesterified products was 35.75-36.15°C which closed to the commercial CBS. Hence, the products synthesized can be used to as CBS, and the results in this study also showed CCSO have value-added applications.

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

“…The TAG composition is an important parameter for a good understanding of several physical properties of an oil or fat since it shows strong correlation with physical characteristics and crystalline form of fat (Buchgraber et al, 2004; Ma et al, 2019). TAG compositions of PKS, CNO, and FHPS and the selected PB and their corresponding SL are presented in Table 4.…”

“…CBS and CBR crystallized into the β' form with two d‐spacings of 4.24 Å and 3.85 Å (data not shown) which was similar to both of the PB and the SL. β' was regarded as the most desirable crystal form for CBS and CBR (Ma et al, 2019).…”

Advances in production of high-value lipids by oleaginous yeasts

“…It is also surprising that no genetic-engineering efforts were undertaken to generate robust CBS-producing microorganisms. In recent years there were not many attempts to address alternative CBS production methods, which might have been caused by the gradual decline of palm oil prices [138], which can be readily used in CBS production [139,140].…”

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

“…Other possible sustainable plants to consider for CBAs are wild mango (with a close triacylglyceride composition to CB), Cinnamomum camphora seed oil and bambangan kernel fat ( Akhter et al., 2016 ; Jahurul et al., 2019 ; Ma et al., 2019 ). These examples and the others discussed in this review show how research into different plant CBAs is extensive.…”