Fatty acids cocoa butter

Acetylated mono- and diglycerides of fatty acids Cocoa butter substitute Coconut (Cocos nucifera) oil Corn (Zea mays) oil Cottonseed (Gossypium) oil Lard Palm (Elaeis guineensis) kernel oil Palm (Elaeis guineensis) oil Peanut (Arachis hypogaea) oil Petroleum hydrocarbons, odorless, light... 

There are physical—chemical differences between fats of the same fatty acid composition, depending on the placement of the fatty acids. For example, cocoa butter and mutton tallow share the same fatty acid composition, but fatty acid placement on the glycerin backbone yields products of very different physical properties. 

Sohd fats may show drastically different melting behavior. Animal fats such as tallow have fatty acids distributed almost randomly over all positions on the glycerol chain. These fats melt over a fairly broad temperature range. Conversely, cocoa has unsaturated fatty acids predominantly in the 2 position and saturated acids in the 1 and 3 positions. Cocoa butter is a brittle sohd at ambient temperature but melts rapidly just below body temperature. 

Cocoa butter is composed mainly of glycerides of stearic, palmitic, and oleic fatty acids (see Eats AND FATTY oils). The triglyceride stmcture of cocoa butter has been determined (11,12) and is as foUows ... 

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. 

Table 14. Fatty Acid Composition of Raw Cocoa Beans and Cocoa Butter ...

Stearic acid is the most common of the long-chain fatty acids. It is found in many foods, such as beef fat and cocoa butter. It is widely used as a lubricant in soaps, cosmetics, food packaging, deodorant sticks, and toothpastes. It is also a commonly used softener in rubber. 

Some plants produce a mixture of fatty acids (Table 11.3). The fat in seeds of the cacao tree (Theobroma cacao) contains a mixture of stearic and palmitic acids. The fat is known as cocoa butter from its resemblance to the butter produced from cow s milk (see Box 11.2). 

Oxytocic for pregnancy termination Dinoprostone Prostin E2 Cocoa butter, triglycerides of fatty acids... 

H. Suppositories Solid preparations which melt at body temperature delivering medication for at-site treatment or for absorption at that point (usually rectal, vaginal, or urethral). Excipients include cocoa butter, waxy fatty acids, and derivatives, polyethylene glycol, theobroma oil, as well as many ingredients found in G. 

Stearic acid is a long chain SFA present, to varying degrees, in virtually all edible fats and oils. Table IV provides the fatty acid composition of fats and oils commonly consumed by humans. The most abundant food sources of stearic acid in the American diet are beef fat and cocoa butter (chocolate). Cocoa butter is valued by chocolate manufacturers because it remains solid at room temperature but dissolves quickly at body temperature, a unique characteristic of chocolate that is due largely to stearic acid. During the last few decades as cocoa butter prices and supplies have fluctuated, food companies began looking for alternative oils that could provide equivalent amounts of stearic acid in order to retain the desirable physical characteristics. Several... 

It was not only fatty acids that could be analysed by GC. Triglycerides were also found to be separable, at least with respect to molecular weight. Thus triglycerides could be separated by carbon number. Later developments produced columns which also separated unsaturated triglycerides, but problems with recoveries of the more unsaturated components mean that it is only carbon number separation that is suitable for authentication purposes. The main uses of this procedure are for cocoa butters and milk fats. 

There are a number of minor oils, all of high value, most of which are marketed mainly either for medical purposes or for their flavour. Olive, evening primrose, borage, fish oils and cocoa butter are described elsewhere. Others include hazelnut, walnut, macadamia, almond, apricot, pumpkin, poppy-seed and rice bran oils. The process of testing for authenticity of these oils should be approached in the same way as for the bulk oils above, i.e. fatty acid profile, sterols, tocopherols and triglyceride composition. However, there is little generally available published material on the ranges of values to be expected... 

The flavour of cocoa butter is determined by both the geographical origin of the beans and the deodorization conditions. Deodorization reduces the levels of free fatty acids but also some antioxidant compounds such as tocopherols. Deodorized butters are therefore often blended with expressed cocoa butter for better stability of the product. 

Little information has been published on the climatic and geographical factors affecting the composition of CBA fats. It can be assumed, however, that components which vary in cocoa butter with location, etc., also change in other confectionery fats, although these effects are nullified somewhat by refining and fractionation. Comprehensive details of the acylglycerol and fatty acid composition of illipe butters from several Shorea species are presented with description of cultivation and harvesting in Blicher-Mathiesen (1994) and some details of the cultivation and uses of shea have been described by Ruiz Mendez and Huesa Lope (1991). 

The composition and properties of cocoa butter have been summarized (Chalseri and Dimick, 1987) and extensive details of the composition of cocoa butter and CBA fats have been compiled (Wong Soon, 1991 Lipp and Anklam, 1998a Lipp et al., 2001). There are serious problems to be considered when applying sets of historical and some contemporary data to the determination of fat authenticity, particularly where this involves the widely used sterol, triacyl-glycerol and fatty acid data. Improvements in the resolution of chromatography... 

Fatty acid determination has not often been applied to cocoa butter authenticity in isolation. Wong Soon (1991) showed the addition of illipe to cocoa butter in a model system by measuring the fatty acid composition of mixtures but the change in composition did not reflect the level of addition of illipe. Lipp el al. (2001) found differences in the 08 2 content between South American, African and Asian butters. However, determination of fatty acid profiles should be regarded as an important factor to consider, particularly as part of multivariate analytical schemes. 

The sterols present in cocoa butter make up about 0.3 to 0.4% of the oil and, as in other oils, they exist as free sterols, esters with fatty acids, and as glucosides and acylated sterol glucosides. Sterol determinations are normally carried out on the saponified material after isolation of the sterol fraction by TLC, although recovery from the TLC plate is lower than can be achieved by the use of HPLC, which also gives improved separation of the desmethylsterols and triterpene alcohols. Gas chromatography can be performed on the non-derivatized sterols provided the column is in good condition but acetylation (which can precede TLC) or silylation gives more consistently reliable resolution and peak shape. 

The advent of relatively inexpensive computers has enabled the accumulation and rapid analysis of large sets of data. By this means patterns and trends not always apparent from visual inspection of chromatograms or tables of data can be discriminated by being sorted into recognizable patterns. This approach is essential for some techniques such as pyrolysis where the quantity of data produced would otherwise be overwhelming. Several statistical approaches to exploit the information content of fatty acid and triacylglycerol patterns for the detection and quantification of CBEs in cocoa butter have been reported (Lipp et al., 2001 Simoneau et al., 1999). 

Multivariate statistical techniques can be used to combine data from several classical analytical methods. In this way Simoneau et al. (2000) tested the quantification of CBEs in mixtures with cocoa butter by analysis of fatty acids by GC and triacyglycerols with both GC and HPLC. 

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. 

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