Hydrolysis cocoa butter

Fats/oils Transesterification hydrolysis Cocoa butter, margarine fatty acids, mono diglycerides... 

The main current potential application of lipase-catalyzed fat-modification processes is in the production of valuable confectionery fats for instance, alternative methods of obtaining cocoa-butter equivalents by converting cheap palm-oil fats and stearic acid to cocoa-butter-like fats. The reaction is executed in a water-poor medium, such as hexane, to prevent hydrolysis. At least one commercial apphcation exists. Loders Croklaan (Unilever) has an enzymatic interesterification plant in Wormerveer, the Netherlands. Many other new potential applications of lipases have been proposed of which some will certainly be economically feasible. Examples and details can be found in chapter 9 of this book. 

The catalytic action of the lipase may not be the same in the wet solvent as it is in water. The enzyme from Candida cylindrocarpon catalyses the hydrolysis of a different range of esters in the solvent, and it also catalyses ester transfer. This transesterification reaction has some potential for the upgrading of food oils, whose value is dependent on the nature and the position of the fatty acids which esterify the glycerol. Some cocoa butter equivalents are now manufactured from palm oil by exchanging a proportion of its esterified... 

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