Triglycerides cocoa butter

Native or hydrogenated palm, palm kernel, rapeseed, soya, pemiut, coconut, castor, cotton oils, cocoa butter and their derivatives (obtained by fractionation, esterification, concentration mid/or reconstitution fatty acids mid cohols, mono-, di- and triglycerides, cocoa butter substitutes, mmgmine, shortenings, acetylated glycerides, lecithins, etc)... 

Witocan . [Huls Am.] Vegetable triglyceride cocoa butter replacement... 

Wftocan . [Hols Am.] Veg able triglyceride cocoa butter re dacement... 

Triglyceride Cocoa butter Illipe fat Palm oil Shea Olive oil... 

By adding bromine to the solvent, unsaturated triglycerides can be converted to derivatives which are separable from the saturated triglycerides. Cocoa butter gives five large and two small spots under these conditions, instead of three large and one small and olive oil, six large and five small instead of four [83]. 

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 ... 

Triglyceride Palm oil mid-fraction (% dry weight) Cocoa butter (% dry weight)... 

Table 9.8 Triglyceride composition of palm oil and cocoa butter.

Lipases can be used in transferase reactions to exchange fatly acids in fats. This is of considerable interest to the food industry. The enzymatic production of cocoa butter substitutes is the most well-known example. Cocoa butter is the fat component in chocolate. It melts in the range between room temperature and body temperature because its triglyceride molecules contain certain combinatiorts of fatly acids. Natiual... 

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

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. 

With its development, HPLC was found to be useful in many authenticity determinations, either for the same or different components to those detected by GC. Triglycerides were the most immediate application. With the exception of milk fat, now that the major components of commercial fats can be completely separated by HPLC, the patterns of components can be analysed to detect adulteration. Cocoa butter adulteration with palm fractions can be detected by the presence of excess monounsaturated and diunsaturated components from the palm fraction, while more sophisticated products may be detected by measuring dipalmitoyl-monooleoyl glycerol (POP), palmitoyl-oleoyl-stearoyl glycerol (POS) and distearoyl-monooleoyl glycerol (SOS) components. In other oils, apart from the pattern of components, the presence of any significant level of... 

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... 

Buchgraber, M., Ulberth, F. and Anklam, E. (2000) Comparison of HPLC and GLC techniques for the determination of the triglyceride profile of cocoa butter. J. Agric. Food Chem., 48, 3359-3363. 

Fincke, A. (1980) Possibilities and limits of gas chromatographic triglyceride analyses for detection of extraneous fats in cocoa butter and chocolate fats. II. Distribution of triglycerides classified by C number in cocoa butter substitutes and other fats. Deut. Lebensm.-Rundsch., 76(6), 187-192. 

FSA (Food Standards Agency) (2001) The estimation of cocoa butter equivalents in cocoa butter and chocolate fats by triglyceride analysis collaborative trial. Information Bulletin, No. 13, October 2001. 

Lipp, M., Simoneau, C. and Anklam, E. (1996) Analysis of triglycerides from cocoa butter, vegetable... 

Shukla, V.K.S., Schiotz-Nielsen, W.S. and Batsberg, W. (1983) A simple and direct procedure for the evaluation of triglyceride composition of cocoa butters by high performance liquid chromatography—a comparison with the existing TLC-GLC method. FetteSeif. Anstrichm., 85(7), 274-278. 

Simoneau, C., Hannaert, P. and Anklam, A. (1999) Detection and quantification of cocoa butter equivalents in chocolate model systems analysis of triglyceride profiles by high resolution GC. Food Chem., 65, 111-116. 

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°. 

It is a complex mixture of acetone-insoluble phosphatides that consists chiefly of phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl inositol combined with various amounts of other substances such as triglycerides, fatty acids, and carbohydrates. Refined grades of Lecithin may contain any of these components in varying proportions and combinations depending on the type of fractionation used. In its oil-free form, the preponderance of triglycerides and fatty acids is removed and the product contains 90% or more of phosphatides representing ah or certain fractions of the total phosphatide complex. Edible diluents, such as cocoa butter and vegetable oils, often replace soybean oil to improve functional and flavor characteristics. Lecithin is only partially soluble in water, but it readily hydrates to form emulsions. The oil-free phosphatides are soluble in fatty acids, but they are practically insoluble in fixed oils. When ah phosphatide fractions are present, Lecithin is partially soluble in alcohol and practically insoluble in acetone. 

The complexity of chocolate manufacture arises from the polymorphic nature of its constituent fats, which can come in at least five crystal forms, each with an individual melting point. Cocoa butter is chemically a multicomponent mixture of triglycerides and trace compounds (Davis and Dimick 1986). Approximately 85% of the composition consists of just three triglycerides POP ( 20%), POS ( 40%) and SOS ( 25%), where palmitic (P), oleic (O) and stearic (S) are the fatty acids attached to the glycerol base. The precise composition depends on factors such as growing conditions and therefore can vary between batches, especially from different geographic regions (Chaiseri and Dimick 1989). 

Fractionation of Palm Kernel Oil. As in palm oil, palm kernel oil can also be fractionated via the dry, detergent, and solvent processes (62). The principles applied are quite similar. The conditions of operation, however, are quite different because of the different triglyceride composition and crystallization behavior of palm kernel oil. In the dry fraction process, the separation of palm kernel olein from the palm kernel stearin is effected by hydraulic pressing under high pressure. In this case, the palm kernel stearin, which is an important material for production of lauric-basic cocoa butter substitute, is the premium product. Its yield ranges from 25 to 40% depending on the process used. 

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... 

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