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Rhizomucor miehei lipase-catalysed synthesis of cocoa butter equivalent from palm mid-fraction and stearic acid: Characteristics and feasibility as cocoa butter alternative.

Abstract：

:In this study, cocoa butter equivalents (CBEs) were prepared through enzymatic interesterification of palm mid-fraction (PMF) with stearic acid (SA). The reaction process parameters were experimented and the performance of the product was analysed. PMF and stearic acid (at a mass ratio of 1:2) were catalysed by 80 g kg-1 enzyme loading of Lipozyme RM IM fromRhizomucor mieheiat 60 °C for 120 min. The yield of the CBE product was more than 92%, and the CBE resembled cocoa butter (CB) in terms of its triacylglycerol composition. The hardness of the CBE product was higher than that of CB at different storage temperatures, but this difference was not obvious at 25 °C. The polymorphic structures and SFC curve of the CBE were similar to those of the CB. In addition, the CBE could be mixed with CB in any ratio without an obvious eutectic phenomena. Up to 40% CBE could be added to CB without significantly affecting the thermodynamic properties of CB. Thus, replacing CB with the CBE product is feasible.

journal_name

Food Chem

journal_title

Food chemistry

authors

Huang Z,Guo Z,Xie D,Cao Z,Chen L,Wang H,Jiang L,Shen Q

doi

10.1016/j.foodchem.2020.128407

subject

Has Abstract

pub_date

2021-05-01 00:00:00

pages

128407

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)32269-X

journal_volume

343

pub_type

杂志文章

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