Butter Substitutes

Substitutes and Equivalents. In the past 25 years, many fats have been developed to replace part or all of the added cocoa butter ia chocolate-flavored products. These fats fall into two basic categories commonly known as cocoa butter substitutes and cocoa butter equivalents. Neither can be used ia the United States ia standardized chocolate products, but they are used ia small amounts, usually up to 5% of the total weight of the product, ia some European countries. 

Cocoa butter substitutes of all types enjoy widespread use ia the United States chiefly as ingredients ia chocolate-flavored products. Cocoa butter equivalents are not widely used because of their higher price and limited supply. 

Cocoa butter substitutes do not chemically resemble cocoa butter and are compatible with cocoa butter only within specified limits. Cocoa butter equivalents are chemically similar to cocoa butter and can replace cocoa butter ia any proportion without deleterious physical effects (15,16). 

Cocoa butter substitutes and equivalents differ greatly with respect to their method of manufacture, source of fats, and functionaHty they are produced by several physical and chemical processes (17,18). Cocoa butter substitutes are produced from lauric acid fats such as coconut, palm, and palm kernel oils by fractionation and hydrogenation from domestic fats such as soy, com, and cotton seed oils by selective hydrogenation or from palm kernel stearines by fractionation. Cocoa butter equivalents can be produced from palm kernel oil and other specialty fats such as shea and ilHpe by fractional crystallization from glycerol and selected fatty acids by direct chemical synthesis or from edible beef tallow by acetone crystallization. 

The role of reversed micelles in the manufacture of fine chemicals with enzymes also needs to be assessed and analysed. An outstanding example is lipase catalysed interesterification to produce cocoa butter substitute from readily available cheap materials (Luisi, 1985). This example of reversed micelles is sometimes referred to as a colloidal solution of water in organic systems. A number of water insoluble alkaloids, prostanoids, and steroids have been subjected to useful transformations (Martinek et al., 1987). Peptide synthesis has also been conducted. The advantages of two liquid phases are retained to a very great extent the amount of water can be manipulated to gain advantages from an equilibrium viewpoint. 

The chief uses for animal and vegetable fats are for be making of candles, soap, and edible fats such as are icorporated in butter substitutes, sold generically under le name of " Margarine . 

Lipases can be used in transferase reactions to exchange fatly acids in fats. This is of considerable interest to the food industry. The enzymatic production of cocoa butter substitutes is the most well-known example. Cocoa butter is the fat component in chocolate. It melts in the range between room temperature and body temperature because its triglyceride molecules contain certain combinatiorts of fatly acids. Natiual... 

The non-cocoa fats used in confectionery are mixtures known as cocoa butter alternatives (CBAs), of which the most important are cocoa butter equivalents (CBEs). These are formulated from non-hydrogenated fat fractions with a tri-acylglycerol composition almost identical with cocoa butter and which are miscible with cocoa butter in all proportions. Other alternative fats such as cocoa butter replacers (CBRs) and cocoa butter substitutes (CBSs) are used, particularly in the manufacture of specialized forms of chocolate application such as coatings. 

Fincke, A. (1975) Detection of shea fat in cocoa butter and cocoa butter substitutes. 1. Detection by Fitelson s reaction. Deut. Lebensm.-Rundsch., 71(8), 284-286. 

Yella Reddy, S. and Prabhakar, J.V. (1990) Cocoa butter substitutes from sal (Shorea robusta) fat. Int. J. Food Sci. Technol., 25, 711-717. 

Except for enzyme-directed processes to place certain fatty acids in specific positions on TAG, such as production of coating fats, cocoa butter substitutes, or reduced-calorie fats,135 the... 

Margarine is one of the major temperature-profiled fat products. It was invented in France in 1869 intentionally as a butter substitute, and was first produced in the United States in 1873. Originally, it was made from animal fat coconut oil became the lead fat in margarine in 1917, partially hydrogenated cottonseed oil in 1934, and partially hydrogenated soybean oil in 1956. Various legal... 

Cocoa butter (CB) has a challenging chemistry and has attracted many efforts to develop lower cost, acceptable alternatives. The following definitions provide a quick introduction to this field (1) cocoa butter equivalents (CBEs) are compounded mostly from tropical oils other than palm. Because their melting and crystallization properties closely resemble CB, they are compatible as diluents at all levels of substitution (2) cocoa butter replacers (CBRs) are made from nondairy oils (typically soybean, cottonseed, or palm) partially hydrogenated for maximum trans-CIS isomer formation to acquire a steep melting profile. They are best used for enrobing bakery products, but their melting profiles can be improved by chill fractionation and (3) cocoa butter substitutes (CBSs) are made primarily from... 

Cocoa Butter Substitute occurs as a white, waxy solid that is predominantly a mixture of triglycerides derived primarily from palm, safflower, sunflower, or coconut oils. The resulting products may be used directly or with cocoa butter in all proportions for the preparation of coatings. In contrast to many edible oils and hard butters, Cocoa Butter Substitute has an abrupt melting range, changing from a rather firm, plastic solid below 32° to a liquid at about 33.8° to 35.5°. 

Identification Cocoa Butter Substitute exhibits the following typical composition profile of fatty acids determined as directed under Fatty Acid Composition, Appendix VII ... 

Function Component of a mixture of oils used as a cocoa butter substitute as a coating agent and in margarine and shortening. 

Native or hydrogenated palm, palm kernel, rapeseed, soya, pemiut, coconut, castor, cotton oils, cocoa butter and their derivatives (obtained by fractionation, esterification, concentration mid/or reconstitution fatty acids mid cohols, mono-, di- and triglycerides, cocoa butter substitutes, mmgmine, shortenings, acetylated glycerides, lecithins, etc)... 

Considerable recent research has defined conditions for successful use of lipases and other enzymes in numerous lipid modification reactions, including a variety of types of interesterifications (69, 71, 76). For edible applications to date, they have been employed at industrial scales for the production of (1) cocoa butter substitutes, for which disaturated, monounsaturated acylglycerols with the unsaturated fatty acid in the sn-2 position are desired (77) (2) to produce human milkfat analogues, where 2-palmitoyl acylglycerols are desired (77) (3) in the synthesis of 1,3- di-acylglycerols (78) and in the production of diacylglycerols for edible applications. These reactions employ vegetable oils as feedstocks. 

Palm-kemel oil (IV 18) is fractionated to give a stearin of IV 7, which can be used as a cocoa butter substitute and as an olein of IV 25. These frachons are also useful after complete hydrogenation. 

Fractionation of Palm Kernel Oil. As in palm oil, palm kernel oil can also be fractionated via the dry, detergent, and solvent processes (62). The principles applied are quite similar. The conditions of operation, however, are quite different because of the different triglyceride composition and crystallization behavior of palm kernel oil. In the dry fraction process, the separation of palm kernel olein from the palm kernel stearin is effected by hydraulic pressing under high pressure. In this case, the palm kernel stearin, which is an important material for production of lauric-basic cocoa butter substitute, is the premium product. Its yield ranges from 25 to 40% depending on the process used. 

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