Cocoabutter fatty acids

Neri, A., Simonetti, M.S., Cossignani, L. and Damiani, P. (1998) Identification of cocoabutter equivalents added to cocoa butter-I. An approach by fatty acid composition of the triacylglycerol sub-fractions separated by Ag+-HPLC. Z. Lebensm. Unters. Forsch. A., 206(6), 387-392. 

A large proportion of copra oil is used directly for human consumption. In particular, the medium chain fatty acids of which lauric and myristic acids are dominant lead to a higher melting point fat that is solid at room temperature and relatively hard and brittle at low temperatures. It is a useful ingredient for margarine. Lauric oils are much in demand for confectionery, for which the melting point is approximately 32°C-37°C. It is thus suitable as a cocoabutter substitute for chocolate coatings, or as synthetic creams or cream substitutes. 

Schlichter-Aronhime J, GartiN. Solidification andpolymorphism in cocoabutter and the bloom-ingproblems. in Crystallisation and Polymorphism Fats Fatty Acids (Surfactant Science Series 31). New York Marcel Dekker, 1988 pp. 363-393. 

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