Lauric fat

Apart from butter or butter oil most fats that are used in biscuits are defined in terms of their physical and chemical properties. Fat suppliers are skilled at producing products with controlled physical and chemical properties from a range of raw materials. The baker can either buy fat on a physical and chemical specification, e.g. solid fat index, slip melting point, and not to contain lauric fat, or on an origin basis, e.g. to be coconut oil. The advantage of the botanical specification is that the item is a commodity and can be obtained from numerous sources. The disadvantage of this approach is that the product is tailored for a particular use. 

For CBE manufacture, fractionation is preferred to hardening by hydrogenation, which causes melting behaviour unsuitable for bar chocolate. Hydrogenation is however used to produce CBR and CBS from palm or palm kernel oil and rapeseed oil. Fats containing a substantial proportion of lauric acid (lauric fats) which are not compatible with cocoa butter are used in CBS and CBR. 

Milk fat may be softened by interesterificaton with a lauric fat (palm kernel olein, the liquid fraction from fractionated palm kernel olein). 

The Biodiesel Cost Optimizer can easily be used for evaluating the value of more exotic components such as lauric fats, or recycled oils and fats. Recycled oils are interesting for price reasons, although availability of a solid supply and... 

Lipolytic rancidity is normally enzymatic, the enzymes responsible usually coming from bacteria or moulds. The effect of lipolytic rancidity is that the level of free fatty acid rises. The effect of this on the product depends very much upon the nature of the free fatty acid liberated. Low levels of free butyric acid from milk fat tend to enhance a toffee by giving it a more buttery flavour, whereas lipolysis of a lauric fat such as HPKO gives free lauric acid, which is an ingredient of, and tastes of, soap. This effect is very unpleasant. 

The situation was not always as it is now. The original vegetable fat used in toffees was hardened palm kernel oil (HPKO). This material does have the advantage of being cheap but, unfortunately, it is a lauric fat and tends to reduce the shelf life because of soapy rancidity. 

Hydrolyzes fats (especially lauric fat) to give off-flavors to nougat creams in candy. 

Dry fractionation of fats and oils is based on the gradual cooling of the oil under controlled conditions without solvent. In this process, no additives or chemicals are used. When the oil reaches the desired temperature, the cooling is stopped and the solid TAGs are allowed to separate from the liquid TAGs. The separation of the liquid (olein) and solid (stearin) fractions may be performed by centrifugation. Dry fractionation is generally used for the separation of the stearin and olein fractions of palm oil and lauric fats. 

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%... 

Sometimes substitute chocolate products develop soapy rancidity. This is usually blamed on the lauric fat, but in nearly every case this can be traced to defects in the other ingredients, such as the use of cocoa powder of high bacterial count or high moisture left in the product—this should be below 1.0%. 

Wafer cream formulae are the same, except that they always include much re-work from trimmings and they are applied warmer so that they can be spread thinly on the fragile wafer sheets (Table 6.33). The cream in wafer sandwiches is 70-75% of the product weight, and because the amount is so high and the wafer shells have a light delicate texture the SFC profile of lauric fats is essential. Coconut stearin is probably the ideal fat for this product. 

Palm kernel ell (palm seed oil or fat). An oil obtained from the seeds (kernels) of the palm oil tree (Elaeis guineensis) and related palm species, the fruit pulp of the palm oil tree furnishes palm oil. The worldwide production of P. in 1993 amounted to 1.8 million tons. Mp. 23-30°C. On account of its high contents of esterifled, saturated fatty acids of medium chain length, e. g. lauric acid (ca. 50%) and myristic acid (ca. 15%), P. resembles coconut fat (so-called lauric fats and oils that are rich in lauric acid and other medium-chain length fatty acids) other components ca-proic acid (hexanoic acid) (5%), caprylic acid (octa-noic acid) (3%), palmitic acid (6-9%), stearic acid (2-3%), oils (10-18%), and linoleic acid (1-3%). For the composition of the seed oils of other palm species, see Lir.. ... 

Chem. Descrip. Hydrogenated and fractionated non-lauric fats and oils Uses Cocoa butter alternative for coatings on cakes Features Good gloss and bloom stability flexible Cebes 21 -20 [Aarhus Oliefabrik A/S]... 

Food industries are looking for alternative fats to cocoa butter (CB) from natural matrices that are denoted as cocoa butter replacers (CBRs), cocoa butter equivalents (CBEs) and cocoa butter substitutes (CBSs) fat [41 83], CBRs are defined as non-lauric fats that could replace cocoa butter either partially or completely in the chocolate or other food products. On the other hand, a cocoa butter equivalent (CBE) is a type of fat that has a very similar chemical composition, but its triglycerides derive from other source than cocoa beans, such as palm kernel oil, palm oil, mango seed fat, kokum butter, sal fat, shea butter, illipe butter, soya oil, rape seed oil, cotton oil, ground nut oil and coconut oil [43]. 

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