Hard Butters

The boric and sulfuric acids are recycled to a HBF solution by reaction with CaF2. As a strong acid, fluoroboric acid is frequently used as an acid catalyst, eg, in synthesizing mixed polyol esters (29). This process provides an inexpensive route to confectioner s hard-butter compositions which are substitutes for cocoa butter in chocolate candies (see Chocolate and cocoa). Epichlorohydrin is polymerized in the presence of HBF for eventual conversion to polyglycidyl ethers (30) (see Chlorohydrins). A more concentrated solution, 61—71% HBF, catalyzes the addition of CO and water to olefins under pressure to form neo acids (31) (see Carboxylic acids). 

Initially, the dairy industry was interested in making a product that would spread straight from the refrigerator to compete with soft margarine. The excess of the hard fraction would either have to be mixed into the rest of the butter or sold as an extra hard butter. 

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°. 

Refined de-oiled lecithin can also be blended with carriers such as cocoa butter, hard butters, medium-chain triglycerides, or other diluents to obtain products with more functionality and different physical characteristics. Up to 40% phospholipids may be incorporated in these carriers without the use of solvents. These products are usually stabilized against autoxidation by the addition of antioxidants (33). De-oiled lecithin should be packaged as soon as possible to prevent moisture... 

The hard butters can be divided into the following three main groups based on their characteristics and raw materials used to produce them ... 

Other terms used to describe hard butters include cocoa butter partial replacers, total replacers, modifiers, and extenders. All of these categories can be further subdivided into a range of speciality fats, tailored to suit particular purposes. 

The relationship between SFI and SFC is a complex function of both temperamre and the level of SFI. A comprehensive study of 46 plastic shortenings across the temperature range of 10-45°C provided data for deriving equations relating the two values (8). A study of 14 hard butters (9) showed that the relationship was not as complex as that for plastic shortenings. 

Catalyst selectivity is somewhat meaningless unless the term is defined. There also are selective catalysts that do not meet the technical or practical definition of hydrogen selectivity. Such catalysts are sulfur-poisoned catalyst. Sulfided nickel catalyst produces high trans-isomers, has lower activity than conventional nickel, exhibits longer reaction times, and is used for specialty applications (e.g., coating fats and hard butters). 

Vegetable oils go to a number of end uses, edible and industrial. Some of the edible uses of vegetable oils are shortening, margarine, salad oils, frying oils, hard butters, and surfactants. Further processing such as hydrogenation is used to produce hard fats or to enhance oxidative stability [107—114],... 

Domestic Hard Butters—Hydrogenation and fractionation technology are combined to produce cocoa butter substitutes that are compatible with cocoa butter and do not require tempering of the coating. 

Palmkernel stearin is a high quality hard butter or couverture fat. It was originally produced by the dry process but this method has now partly been replaced by solvent fractionation (Thomas and Paulicka, 1976). 

The interior surface of the piping is a high resin-content mat chosen for its corrosion resistance. The differences among the various resins referred to above are felt here, and the chlorendic resins excel in this service. This layer is usually wrapped with two plies of standard chopped glass mat to form the corrosion barrier [27]. The hot, wet chlorine reacts with the resin-rich layer, forming a chlorinated resin sometimes referred to as chlorine butter. Chlorine continues to penetrate the corrosion barrier for some number of years. The process is slowed by the inherent resistance of the resin and by the formation of a dense, hard butter. An important feature in chlorine piping is the addition of an additional layer of this resin (about 3 mm) for corrosion resistance. 

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