Method for preparing cocoa butter equivalent by utilizing palm oil intermediate fractionation product enzymatic transesterfication

A technology of palm oil and cocoa butter, applied in the field of preparation of cocoa butter, can solve the problems of low yield, taste and quality gap of cocoa butter substitutes, and achieve the effect of low cost and high yield

Inactive Publication Date: 2015-04-22
SHANGHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

During the hydrogenation process, harmful trans-acids are easily produced, and the cocoa butter substitute obtained by fr

Method used

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  • Method for preparing cocoa butter equivalent by utilizing palm oil intermediate fractionation product enzymatic transesterfication
  • Method for preparing cocoa butter equivalent by utilizing palm oil intermediate fractionation product enzymatic transesterfication
  • Method for preparing cocoa butter equivalent by utilizing palm oil intermediate fractionation product enzymatic transesterfication

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Embodiment 1

[0014] Embodiment one: a kind of method utilizing chemical transesterification method to prepare cocoa butter, comprises the following steps: take mass ratio and be 4 grams: 4 grams palm oil middle fraction and stearic acid are mixed and placed in reaction there-necked flask, At 50°C, with a stirring speed of 300r / min, add 0.8g of immobilized lipase produced by Thermomyces lanuginosus, and react for 150 minutes; filter while hot, add 80ml of n-hexane, and place in a refrigerator at 4°C for 4 hours After filtering, remove the solvent by rotary evaporation, add 80ml of acetone, put it in a refrigerator at 4°C for 8 hours and filter, collect the crystallized product obtained, and remove the residual solvent by rotary evaporation to obtain cocoa butter.

Embodiment 2

[0015] Embodiment two: a kind of method utilizing chemical transesterification method to prepare cocoa butter, comprises the following steps: take mass ratio and be 40 grams: 40 grams palm oil middle fraction and stearic acid mix and place reaction there-necked flask, At 60°C, with a stirring speed of 300r / min, add 8.0g of immobilized lipase produced by Thermomyces lanuginosus, and react for 150 minutes; filter while hot, add 800ml of n-hexane, and place in a refrigerator at 4°C for 4 hours After filtering, remove the solvent by rotary evaporation, add 800ml of acetone, put it in a refrigerator at 4°C for 8 hours and filter, collect the crystallized product obtained, and remove the residual solvent by rotary evaporation to obtain cocoa butter.

Embodiment 3

[0016] Embodiment three: a kind of method utilizing chemical transesterification method to prepare cocoa butter, comprises the following steps: taking mass ratio is 40 grams: 40 grams palm oil middle fraction and stearic acid are mixed and placed in reaction there-necked flask, At 50°C, with a stirring speed of 300r / min, add 8.0g of immobilized lipase produced by Thermomyces lanuginosus, and react for 180 minutes; filter while hot, add 800ml of n-hexane, and place in a refrigerator at 4°C for 4 hours After filtering, remove the solvent by rotary evaporation, add 800ml of acetone, put it in a refrigerator at 4°C for 8 hours and filter, collect the crystallized product obtained, and remove the residual solvent by rotary evaporation to obtain cocoa butter.

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Abstract

The invention discloses a method for preparing a cocoa butter equivalent by utilizing palm oil intermediate fractionation product enzymatic transesterfication. The method comprises the following steps: mixing a palm oil intermediate fractionation product with stearic acid according to a certain mass ratio, carrying out an esterification reaction by virtue of specific lipase to prepare the cocoa butter equivalent, and purifying the product by virtue of two-step crystallizing fractionation. By utilizing the method for preparing the cocoa butter equivalent disclosed by the invention, the produced cocoa butter equivalent is high in similarity with natural cocoa butter and is low in cost and high in safety.

Description

technical field [0001] The invention relates to a method for preparing cocoa butter, in particular to a method for preparing cocoa butter by enzymatic transesterification of palm oil middle extract. Background technique [0002] Coco fat( Cocoa butter, also known as cocoa butter, is derived from the tropical plant cocoa tree (Theobroma cacao ) is a light yellow hard natural vegetable oil with a unique fragrance extracted from cocoa beans. Cocoa beans are mainly produced in tropical regions, mainly within 20 degrees north and south of the equator. In 2013, the world's cocoa production was 5 million tons, of which Africa accounted for 65.7%, Asia accounted for 19.2%, America accounted for 14.2%, and Oceania accounted for 0.9%. Due to its unique flavor and melting properties, cocoa butter is widely used in food manufacturing industries such as chocolate, confectionary coatings and desserts. [0003] The main fatty acid composition of cocoa butter is: palmitic acid 24.2%-27.0...

Claims

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Application Information

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IPC IPC(8): A23G1/38
Inventor 翁新楚李成宋宁
Owner SHANGHAI UNIV
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