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Method for enzymatic transesterfication preparation of cocoa butter equiralent by using 33-DEG C palm oil

A technology for cocoa butter and palm oil, which is applied in the field of enzymatic transesterification to prepare cocoa butter-like butter, can solve the problems of unsuitable large-scale production and application, long enzymatic catalysis time and high acyl transfer rate, and achieves wide reaction conditions and acyl transfer rate. Low, high food safety effect

Active Publication Date: 2016-09-14
BEIJING UNIV OF CHEM TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these enzymes are expensive, have long enzymatic catalysis time, low efficiency, and high acyl transfer rate, and are not suitable for large-scale production applications.
[0009] There is no report on the method of producing cocoa butter by enzymatic transesterification of palm oil and Yarrowia lipolytica lipase at 33°C

Method used

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  • Method for enzymatic transesterfication preparation of cocoa butter equiralent by using 33-DEG C palm oil
  • Method for enzymatic transesterfication preparation of cocoa butter equiralent by using 33-DEG C palm oil
  • Method for enzymatic transesterfication preparation of cocoa butter equiralent by using 33-DEG C palm oil

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Embodiment 1

[0038] A method for preparing cocoa butter by enzymatic transesterification of palm oil at 33°C, comprising the steps of:

[0039] Weigh 33°C palm oil and stearic acid at a mass ratio of 1:1.9, add 10 mL of n-hexane per gram of palm oil, and preheat at 70°C for 5 minutes. Add 8% palm oil quality lipase and 0.3% natural antioxidant, and react in a stirred reactor for 120min at 40°C. After the reaction, keep warm, filter, remove lipase to obtain reactant A, add 10 mL of n-hexane per gram of reactant A, place it at 0°C for crystallization for 3 hours, filter, and remove n-hexane from the filtrate by rotary evaporation to obtain reactant B. Reactant B was added with 10 mL of acetone, placed at 0°C to crystallize for 4 hours, filtered, and the crystals were collected to obtain cocoa butter.

[0040] The lipase is Yarrowia lipolytica free lipase.

[0041] The quality composition of the natural antioxidant is: grape seed proanthocyanidins: tea polyphenols: apricot leaf extract=4:3:...

Embodiment 2

[0044] A method for preparing cocoa butter by enzymatic transesterification of palm oil at 33°C, comprising the steps of:

[0045] Weigh 33°C palm oil and stearic acid at a mass ratio of 1:2, add 8 mL of n-hexane per gram of palm oil, and preheat at 80°C for 8 minutes. Add 10% palm oil mass lipase and 0.4% natural antioxidant, and react in a stirred reactor for 140min at 45°C. After the reaction, keep warm, filter, remove lipase to obtain reactant A, add 8 mL of n-hexane per gram of reactant A, place it at 2°C for crystallization for 4 hours, filter, and remove the filtrate by rotary evaporation to obtain reactant B, per gram Reactant B was added with 8 mL of acetone, placed at 2°C for 5 h to crystallize, filtered, and the crystals were collected to obtain cocoa butter.

[0046] The lipase is Yarrowia lipolytica free lipase.

[0047] The quality composition of the natural antioxidant is: grape seed proanthocyanidins: tea polyphenols: apricot leaf extract=3:2:1.

[0048] The...

Embodiment 3

[0050] A method for preparing cocoa butter by enzymatic transesterification of palm oil at 33°C, comprising the steps of:

[0051] Weigh palm oil and stearic acid at 33°C according to a mass ratio of 1:2.2, add 12 mL of n-hexane per gram of palm oil; and preheat at 90°C for 10 minutes. Add 12% palm oil quality lipase and 0.5% natural antioxidant, and react in a stirred reactor for 150min at 50°C. After the reaction, keep warm, filter, remove lipase to obtain reactant A, add 12 mL of n-hexane per gram of reactant A, place it at 4°C for crystallization for 6 hours, filter, and remove the filtrate by rotary evaporation to obtain reactant B, per gram Reactant B was added with 12 mL of acetone, placed at 4°C for 6 hours to crystallize, filtered, and the crystals were collected to obtain cocoa butter.

[0052] The lipase is Yarrowia lipolytica free lipase.

[0053] The quality composition of the natural antioxidant is: grape seed proanthocyanidins: tea polyphenols: apricot leaf ex...

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Abstract

The invention discloses a method for enzymatic transesterfication preparation of a cocoa butter equiralent by using 33-DEG C palm oil, and belongs to the technical field of enzymatic transesterfication preparation of cocoa butter equiralent. The 33-DEG C palm oil with high food safety and wide source of raw material is used as a raw material, lipase having the advantages of good Sn-1,3 site selectivity, high catalytic efficiency, broad reaction conditions and low price is adopted for enzymatic transesterfication preparation of the cocoa butter equiralent, especially, a scientific-compounding natural antioxidant is added in an enzyme catalysis process, an acid value of the cocoa butter equiralent can be significantly reduced, and the shelf life of the product is prolonged. The physicochemical properties of the finally prepared cocoa butter equiralent component and product are extremely similar to those of natural cocoa butter, the acid value is low, the ester exchange rate is high, the acyl transfer rate is low, the shelf life is long, and the cost is low. The acid value of the prepared cocoa butter equiralent is 0.5-0.8 mg KOH / g, the ester exchange rate is 82.68-88.76%, and the acyl transfer rate is 4.41-6.61%.

Description

technical field [0001] The invention relates to the preparation of cocoa butter by enzymatic transesterification, in particular to a method for preparing cocoa butter by enzymatic transesterification of palm oil at 33°C. Background technique [0002] Cocoa butter (Cocoa Butter, CB), also known as cocoa butter, is a milky yellow hard natural vegetable oil taken from cocoa liquor, and is a very unique oil. In addition to having a strong and beautiful unique fragrance, cocoa butter also has quite firm and brittle properties below 15°C. Cocoa butter melts quickly in the mouth and does not feel greasy at all; and it is not prone to rancidity like other general vegetable oils. Cocoa butter is mainly composed of 98% triglycerides, 0.3% diglycerides, 0.2% monoglycerides, 1% free fatty acids and trace amounts of tocopherols and phospholipids. The composition of most triglycerides is that two saturated fatty acids and one unsaturated fatty acid are connected to the glycerol backbone...

Claims

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Application Information

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IPC IPC(8): C12P7/64
CPCC12P7/6454
Inventor 邓利刘墨砚聂开立王芳胡慧容
Owner BEIJING UNIV OF CHEM TECH
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