Skip to main content
SpringerLink
Log in

Lipase-Catalyzed Acidolysis of Palm Mid Fraction Oil with Palmitic and Stearic Fatty Acid Mixture for Production of Cocoa Butter Equivalent

  • Published:
Applied Biochemistry and Biotechnology Aims and scope Submit manuscript

Abstract

Cocoa butter equivalent (CBE) was prepared by enzymatic acidolysis reaction of substrate consisting of refined palm mid fraction oil and palmitic–stearic fatty acid mixture. The reactions were performed in a batch reactor at a temperature of 60 °C in an orbital shaker operated at 160 RPM. Different mass ratios of substrates were explored, and the composition of the five major triacylglycerols (TAGs) of the structured lipids was identified and quantified using cocoa butter certified reference material IRMM-801. The reaction resulted in production of cocoa butter equivalent with the TAGs' composition (1,3-dipalmitoyl-2-oleoyl-glycerol 30.7 %, 1-palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol 40.1%, 1-palmitoy-2,3- dioleoyl glycerol 9.0 %, 1,3-distearoyl-2-oleoyl-glycerol 14.5 %, and 1-stearoyl-2,3-dioleoyl glycerol 5.7 %) and with onset melting temperature of 31.6 °C and peak temperature of 40.4 °C which are close to those of cocoa butter. The proposed kinetics model for the acidolysis reaction presented the experimental data very well. The results of this research showed that palm mid fraction oil TAGs could be restructured to produce value added product such as CBE.

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
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9

Similar content being viewed by others

References

  1. Mohamed, I. (2012). Lipase-catalyzed synthesis of cocoa butter equivalent from palm olein and saturated fatty acid distillate from palm oil physical refinery. Applied Biochemistry and Biotechnology, 168, 1405–1415.

    Article  CAS  Google Scholar 

  2. Lipp, M., Simoneau, C., Ulberth, F., Anklam, E., Crews, C., Brereton, P., et al. (2001). Composition of genuine cocoa butter and cocoa butter equivalents. Journal of Food Composition and Analysis, 14, 399–408.

    Article  CAS  Google Scholar 

  3. Bootello, M. A., Hartel, R. W., Garcés, R., Martínez-Force, E., & Salas, J. J. (2012). Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation. Food Chemistry, 134, 1409–1417.

    Article  CAS  Google Scholar 

  4. Abigor, R., Marmer, W., Foglia, T., Jones, K., DiCiccio, R., Ashby, R., et al. (2003). Production of cocoa butter-like fats by the lipase-catalyzed interesterification of palm oil and hydrogenated soybean oil. Journal of the American Oil Chemists' Society, 80, 1193–1196.

    Article  CAS  Google Scholar 

  5. Chong, C. N., Hoh, Y. M., & Wang, C. W. (1992). Fractionation procedures for obtaining cocoa butter-like fat from enzymatically interesterified palm olein. Journal of the American Oil Chemists' Society, 69, 137–140.

    Article  CAS  Google Scholar 

  6. Çiftçi, O. N., Fadıloğlu, S., & Göğüş, F. (2009). Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor. Bioresource Technology, 100, 324–329.

    Article  Google Scholar 

  7. Liu, K.-J., Cheng, H.-M., Chang, R.-C., & Shaw, J.-F. (1997). Synthesis of cocoa butter equivalent by lipase-catalyzed interesterification in supercritical carbon dioxide. Journal of the American Oil Chemists' Society, 74, 1477–1482.

    Article  Google Scholar 

  8. Tchobo, F. P., Piombo, G., Pina, M., Soumanou, M. M., Villeneuve, P., & Sohounhloue, D. C. K. (2009). Enzymatic synthesis of cocoa butter equivalent through transesterification of pentadesma butyracea butter. Journal of Food Lipids, 16, 605–617.

    Article  CAS  Google Scholar 

  9. Undurraga, D., Markovits, A., & Erazo, S. (2001). Cocoa butter equivalent through enzymic interesterification of palm oil midfraction. Process Biochemistry, 36, 933–939.

    Article  CAS  Google Scholar 

  10. Wang, H.-X., Wu, H., Ho, C.-T., & Weng, X.-C. (2006). Cocoa butter equivalent from enzymatic interesterification of tea seed oil and fatty acid methyl esters. Food Chemistry, 97, 661–665.

    Article  CAS  Google Scholar 

  11. Mojović, L., Šiler-Marinković, S., Kukić, G., & Vunjak-Novaković, G. (1993). Rhizopus arrhizus lipase-catalyzed interesterification of the midfraction of palm oil to a cocoa butter equivalent fat. Enzyme and Microbial Technology, 15, 438–443.

    Article  Google Scholar 

  12. Harwood, J. & Gunstone, F. (2007) Occurrence and characterisation of oils and fats in The Lipid Handbook with CD-ROM, Third Edition pp. 37–141, CRC Press.

  13. Ab Gapor Md, T. (2010). Production and utilization of palm fatty acid distillate (PFAD). Lipid Technology, 22, 11–13.

    Article  Google Scholar 

  14. Buchgraber, M., Ulberth, F., & Anklam, E. (2004). Cluster analysis for the systematic grouping of genuine cocoa butter and cocoa butter equivalent samples based on triglyceride patterns. Journal of Agricultural and Food Chemistry, 52, 3855–3860.

    Article  CAS  Google Scholar 

  15. Ulberth, F., & Buchgraber, M. (2003). Analytical platforms to assess the authenticity of cocoa butter. European Journal of Lipid Science and Technology, 105, 32–42.

    Article  CAS  Google Scholar 

  16. Buchgraber, M., Androni, S., & Anklam, E. (2007). Determination of cocoa butter equivalents in milk chocolate by triacylglycerol profiling. Journal of Agricultural and Food Chemistry, 55, 3284–3291.

    Article  CAS  Google Scholar 

  17. Hita, E., Robles, A., Camacho, B., González, P. A., Esteban, L., Jiménez, M. J., et al. (2009). Production of structured triacylglycerols by acidolysis catalyzed by lipases immobilized in a packed bed reactor. Biochemical Engineering Journal, 46, 257–264.

    Article  CAS  Google Scholar 

  18. Jiménez, M. J., Esteban, L., Robles, A., Hita, E., González, P. A., Muñío, M. M., et al. (2010). Production of triacylglycerols rich in palmitic acid at sn-2 position by lipase-catalyzed acidolysis. Biochemical Engineering Journal, 51, 172–179.

    Article  Google Scholar 

  19. Iwasaki, Y., & Yamane, T. (2000). Enzymatic synthesis of structured lipids. Journal of Molecular Catalysis B: Enzymatic, 10, 129–140.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The author would like to thank the Research Affairs of the United Arab Emirates University for their financial support for the research project no. (02-02-6-11/09). The author extends his thanks and appreciation to Dr. Ali Dowidar of the chemical engineering department for his great role in GC triacylglycerol analysis.

Author information

Authors and Affiliations

  1. Department of Food Science, College of Food and Agriculture, United Arab Emirates University, P.O. Box 15777, Al-Ain, United Arab Emirates

    Ibrahim O. Mohamed

Authors
  1. Ibrahim O. Mohamed
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ibrahim O. Mohamed.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Mohamed, I.O. Lipase-Catalyzed Acidolysis of Palm Mid Fraction Oil with Palmitic and Stearic Fatty Acid Mixture for Production of Cocoa Butter Equivalent. Appl Biochem Biotechnol 171, 655–666 (2013). https://doi.org/10.1007/s12010-013-0381-1

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12010-013-0381-1

Keywords

Search

Navigation