Cocoa 244 coconuts

Significant amounts of cocoa beans are produced in about 30 different locaUties. These areas are confined to latitudes 20° north or south of the equator. Although cocoa trees thrive in this very hot climate, young trees require the shade of larger trees such as banana, coconut, and palm for protection. 

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. 

Large amounts of fat are stored in the fruits or seeds of some plants. Those that grow in the tropics store saturated fatty acids in the TAG, which is liquid at the high environmental temperatures (e.g. coconut, cocoa). In contrast, those that grow in cooler climates store unsaturated fats... 

Saturated Solid at room temperature Meat, dairy products, palm oil, coconut oil, and cocoa butter Raise cholesterol... 

Cash crops coconut, grapefruits, cocoa, honey ... 

In the UK at least, the Adulteration Act of 1860, the result of the deliberations of the above committee, was the beginning of a more scientific approach to authentication of fats and oils. However, it was still being stated after the turn of the century (Sloane 1907) that, in the USA, butter was being adulterated by oleomargarine and lard, and cream by cottonseed oil and other fats. Indeed the USA equivalent of the UK Adulteration Act, the 1938 Federal Food, Drug and Cosmetic Act, was only passed after a series of even later cases of adulteration coconut and cottonseed replacing cocoa butter and milk-fat (1922), peanut oil in olive oil (1923), lard contaminating butter (1926) and sesame oil in olive oil used in tinned sardines (1936) (Kurtzweil, 1999). 

Uses herbicide, coffee, tea, bananas, rubber, coconut, cocoa, cereals,... 

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°. 

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)... 

Cocoa butter Coconut Lard Olive Soybean... 

Cocoa butter substitutes are produced from lauric fats that are obtained from various species of palm tree, the main varieties being palm, which yields palm-kernel oil and coconut. These fats differ from non-laurics in that they contain 47-48%... 

Continuous interesterification processes exist but to date none have been commercialized. Interesterification is generally performed in small batches by specialty processors. An alternate method of increasing interest is directed interesterification using enzymes. The process is generally applied to palm-oil-based materials such as cocoa butter substitutes and to coconut oils. There is some concern about the effectiveness of interesterification with physical refined oils as low levels of FFA must be present or the reaction will not proceed as planned (5). Although not a hazardous process, interesterification is often included in the hydrogenation section of the refinery because of the similarity of the reactors. 

Timms (21) has heat of fusion to 17.7-22.3 kcal/kg for milkfat, 24-31 kcal/kg for fully hardened milkfat, 26-29 kcal/kg for cocoa butter in the p polymorph, 22.6 kcal/kg for refined, bleached, and deodorized (RBD) palm oil, 29.7 kcal/kg for RBD palm kernel oil, 26.0 kcal/kg for RBD coconut oil, 31.6 kcal/kg for fully hardened palm kernel oil, and 31.2 kcal/kg for fully hardened coconut oil. The heat of fusion is an empirical physical property dependent on the thermal history or tempering of the oil. 

Tetrachloroethane (1,1,2,2-) Acetylene Tetrachloride Tetrachloroethane Chlorotrifluoroethylene Trifluorochloroethylene Trifluorovinylch bride Methacrylic Acid Methyl Acrylic Acid Dichloroacetic Acid Nitropropane (2-) Cam phene Hexene Noryl GFN3 Cumene Hydroperoxide Bromobutyric Acid (2-) Methyl Methacrylate Cedar Wood Oil Lavender Oil Terpineol Eucalyptus Oil Tung Oil Sunflower Oil Soybean Oil Linseed Oil Cottonseed Oil Corn Oil Coconut Oil Benzalkonium Chloride Zephiran Chloride Creosote Cod Liver Oil Ceresin Castor Oil Bone Oil Pine Oil Rapeseed Oil Spermaceti Sperm Oil Tall Oil Cocoa Butter Red Oil Turkey Red Oil Neats Foot Oil Johnsons V fex 111 Palm Oil Vidden D Dowtherm Dowtherm A Lanolin Sassafras Oil Sandalwood Oil Santal Oil Rose Oil Nutmeg Butter Nutmeg Oil Cedar Leaf Oil Terpinyl Acetate Coal Tar Tar... 

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