Skip to main content
SpringerLink
Log in

Performance of a Cocoa Butter-Like Fat Enzymatically Produced from Olive Pomace Oil as a Partial Cocoa Butter Replacer

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Olive pomace oil is a by-product of olive oil processing and it is considered a low-quality oil. Considering its suitable triacylglycerol (TAG) composition, this work aimed to convert refined olive pomace oil (ROPO) to a cocoa butter (CB)-like fat using sn-1,3 specific lipase, and to investigate its performance as a partial CB replacer. CB-like fat was produced from olive pomace oil by sn-1,3-specific lipase-catalyzed acidolysis in a packed bed reactor. Binary blends of CB and CB-like fat (CB:CB-like fat) were prepared in different proportions, and their physicochemical characteristics [TAG content, melting profile, solid fat content (SFC) and microstructure] were investigated. The contents of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 1(3)-palmitoyl-3(1)stearoyl-2-oleoyl-glycerol (POS) and 1,3-distearoyl-2-oleoyl-glycerol (SOS) in the 100:0 blend were 18.9, 33.1 and 24.7%, respectively. These contents decreased to 11.0, 20.0 and 11.7%, respectively, in the 0:100 blend. Although the melting point (28.5 °C) did not change significantly above 30% CB-like fat addition, the shape of the melting peak became wider and irregular. An isothermal solid diagram of SFC showed that better compatibility was observed at temperatures above 35 °C for all blends. Addition of over 30% CB-like fat caused significant difference in the microstructure.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Smith KW (2001) Cocoa butter and cocoa butter equivalents. In: Gunstone FD (ed) Structured and modified lipids. Marcel Dekker, New York, pp 401–422

    Google Scholar 

  2. Lipp M, Anklam E (1998) Review of cocoa butter and alternative fats for use in chocolate—part A. Compositional data. Food Chem 62:73–97

    Google Scholar 

  3. Liu KJ, Chang HM, Liu KM (2007) Enzymatic synthesis of cocoa butter analog through interesterification of lard and tristearin in supercritical carbon dioxide by lipase. Food Chem 100:1303–1311

    Article  CAS  Google Scholar 

  4. Çiftçi ON, Fadıloğlu S, Göğüş F (2009) Conversion of olive pomace oil to cocoa butter-like fat in a packed bed enzyme reactor. Bioresour Technol 100:324–329

    Article  Google Scholar 

  5. Kiritsakis APK, Lenart EB, Willet WC, Hernandez RJ (1998) Olive oil from the tree to the table. Food and Nutrition Press, Trumbull

  6. Pavithra NR, Prakash M, Kodangala KB (2006) Quality assessment of oil blends by electronic nose technique and sensory methods. J Sens Stud 21:322–332

    Article  Google Scholar 

  7. Siew WL, Faridah MDJ (2000) Compositional and differential scanning calorimetry (DSC) studies of crystals of palm olein. J Palm Oil Res 12(2):1–13

    Google Scholar 

  8. Tieko NR, Aparecida L (1995) Solid fat content determination by differential scanning calorimetry. Grasas Aceites 46:337–343

    Article  Google Scholar 

  9. Narine SS, Marangoni AG (1999) The difference between cocoa butter and salatrim lies in the microstructure of the fat crystal network. J Am Oil Chem Soc 76:7–13

    Article  CAS  Google Scholar 

  10. SPSS Inc. (1999) SPSS 10.0 for Windows. SPSS Inc., Chicago

  11. Gerson T, Escher WL (1966) The effect of monoglycerides on the spreadability of butter. NZ J Sci 9:528–533

    Google Scholar 

  12. Sambuc E, Dirik Z, Reymond G, Naudet M (1980) Etude de la cristallisation de corps gras plastiques. VI. Influence des glycérides partiels et des phosphatides en absence et présence d’ eau. A. Cas des monoglycérides stéaropalmitiques. Rev Fr Corps Gras 27:505–512

    Google Scholar 

  13. Chaiseri S, Dimick PS (1995) Dynamic crystallization of cocoa butter. I. Characterization of simple lipids in rapid- and slow-nucleating cocoa butters and their seed crystals. J Am Oil Chem Soc 72:1491–1496

    Google Scholar 

  14. Shukla VKS (1995) Cocoa butter properties and quality. Lipid Technol 5:54–57

    Google Scholar 

  15. Ziegleder G (1988) Kristallisation von Kakaobutter unter statischen und dynamischen Bedingungen (DSC, Rheometer). Suesswaren 12:487–493

    Google Scholar 

  16. Cebula DJ, Smith KW (1992) Differential scanning calorimetry of confectionery fats: part II: effects of blends and minor components. J Am Oil Chem Soc 69:992–998

    Article  CAS  Google Scholar 

  17. Siew WL, Ng WL (1996) Effect of diacylglycerols on the crystallization of palm oleins. J Sci Food Agric 71:496–500

    Article  CAS  Google Scholar 

  18. NorAini I, Embong MS, Aminah A, Ali AR, Che Maimon CH (1995) Physical characteristics of some shortenings based on modified palm oil, milkfat and low melting milkfat fractions. Fat Sci Technol 97:253–260

    CAS  Google Scholar 

  19. Noor Lida HMD, Sundram K, Idris NA (2006) DSC study on the melting properties of palm oil, sunflower oil, and palm kernel olein blends before and after chemical interesterification. J Am Oil Chem Soc 83:739–745

    Article  Google Scholar 

  20. De Man JM, Beers AM (1987) Fat crystal networks: structure and rheological properties. J Texture Stud 18:303–318

    Article  Google Scholar 

Download references

Acknowledgments

This research was supported by the Scientific Research Projects Governing Unit (BAPYB) of the University of Gaziantep. We would like to thank Bilginoğlu Marbil Yağ San. ve Tic. AŞ., İzmir, Turkey for supplying refined olive pomace oil.

Author information

Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310, Gaziantep, Turkey

    Ozan Nazım Çiftçi, Fahrettin Göğüş & Sibel Fadıloğlu

Authors
  1. Ozan Nazım Çiftçi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Fahrettin Göğüş
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sibel Fadıloğlu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ozan Nazım Çiftçi.

About this article

Cite this article

Çiftçi, O.N., Göğüş, F. & Fadıloğlu, S. Performance of a Cocoa Butter-Like Fat Enzymatically Produced from Olive Pomace Oil as a Partial Cocoa Butter Replacer. J Am Oil Chem Soc 87, 1013–1018 (2010). https://doi.org/10.1007/s11746-010-1585-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-010-1585-y

Keywords

Search

Navigation