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Modification of vegetable oils

II. A cocoa butter substitute from cottonseed oil

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Oil & Soap

Summary

1. Selective hydrogenation, followed by fractional crystallization from a solvent, has been used to prepare from cottonseed oil a hard butter, very similar to cocoa butter.

2. The new product differs somewhat in composition from cocoa butter, due to an unavoidable content of iso-oleic acid.

3. Examination of the new product by a micropenetration technique, by a standard solidification test, and by means of the dilatometer, reveals minor physical differences between it and cocoa butter.

4. The new fat has a slightly longer plastic range than cocoa butter. It supercools less strongly and contracts slightly less upon solidification. It exhibits the phenomenon of polymorphism to a less pronounced degree than cocoa butter.

5. A relatively low yield of the new fat is inherent in the process used for preparing it. In the case of the product most closely resembling cocoa butter, a yield of approximately 28 percent was obtained in the laboratory. The residual 72 percent is suitable for use as a hardening agent in shortening and similar products.

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Author information

Authors and Affiliations

  1. Southern Regional Research Laboratory, New Orleans, Louisiana

    E. A. Kraemer, B. A. Smith & A. E. Bailey

  2. U. S. Department of Agriculture, Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, USA

    E. A. Kraemer, B. A. Smith & A. E. Bailey

Authors
  1. E. A. Kraemer
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  2. B. A. Smith
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  3. A. E. Bailey
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Additional information

Presented before the 34th Annual Meeting of the American Oil Chemists’ Society, New Orleans, Louisiana, May 12–14, 1943.

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Kraemer, E.A., Smith, B.A. & Bailey, A.E. Modification of vegetable oils. Oil Soap 20, 235–240 (1943). https://doi.org/10.1007/BF02630881

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  • DOI: https://doi.org/10.1007/BF02630881

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