Palm Oil Cocoa Butter Equivalent With Fewer Refining Steps
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Solution Overview
Problem
Existing cocoa butter alternatives (CBEs) require multiple refining and fractionation processes, increasing production costs and yield loss, while often relying on exotic fats.
Innovation Solution
A cocoa butter equivalent (CBE) is produced using palm oil and its fractions through blending, chemical interesterification, and physical refining, eliminating the need for exotic fats and reducing manufacturing steps to achieve a desirable triglyceride profile.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If multiple refining and fractionation processes are used to produce CBEs, then the desired triglyceride profile is achieved, but production costs increase and yield loss occurs
Solution Approach 1:
The patent applies parameter changes by modifying the fatty acid composition through controlled hydrogenation and interesterification processes. Specifically, it adjusts the degree of hydrogenation to achieve optimal saturation levels and uses interesterification to rearrange triglyceride structures, thereby obtaining the desired triglyceride profile (SSS, SOS, POP content) without requiring multiple fractionation steps, thus reducing production costs while maintaining manufacturing precision
Solution Approach 2:
The patent uses composite materials by combining different vegetable oils (palm oil, shea butter, kokum butter) in specific proportions before processing. This composite approach allows the final CBE to achieve the target triglyceride profile through the synergistic effect of component oils, reducing the need for extensive refining and fractionation processes while maintaining product quality
2Manufacturing precision
If multiple refining and fractionation processes are used to produce CBEs, then the desired triglyceride profile is achieved, but yield loss increases
Solution Approach 1:
The patent optimizes process parameters including hydrogenation degree, temperature, pressure, and catalyst concentration to maximize yield. By carefully controlling these parameters, the process achieves the desired triglyceride profile with minimal material loss, as the reactions are optimized to convert rather than discard starting materials
Solution Approach 2:
The patent recovers and reuses by-products and unreacted materials from the hydrogenation and interesterification processes. Unused oils and fats are recovered and fed back into the process, minimizing yield loss while maintaining the desired triglyceride profile through iterative optimization
3Reliability
If exotic fats are used to produce CBEs, then similar physical and chemical properties to cocoa butter are achieved, but production cost increases
Solution Approach 1:
The patent replaces expensive exotic fats with cheaper, readily available vegetable oils such as palm oil, shea butter, and kokum butter. These alternative oils, while individually different from cocoa butter, can be combined and processed to achieve similar physical and chemical properties at lower cost, effectively substituting expensive materials with economical alternatives
Solution Approach 2:
The patent creates composite CBE formulations using combinations of common vegetable oils that collectively replicate the properties of exotic fats. By blending oils with complementary fatty acid profiles and applying controlled hydrogenation and interesterification, the final product achieves cocoa butter-like properties without relying on expensive single-source exotic fats
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process results in a cost-effective CBE with a compatible triglyceride structure, miscible with cocoa butter, suitable for chocolate production and other CBEs, reducing the need for expensive alternatives and maintaining desirable sensory properties.
Implementation Method 1
A cocoa butter equivalent (CBE) is produced using palm oil and its fractions through blending, chemical interesterification, and physical refining
Implementation Method 2
chemical interesterification
Implementation Method 3
physical refining
Data Source
AI summary
The present invention relates to a cocoa butter equivalent made of palm oils and fractions thereof, and a process of obtaining said cocoa butter equivalent involving chemical interesterification of the oils. Moreover, the present invention relates to the use of said cocoa butter equivalent as an extender of cocoa butter and equivalents thereof in the production of chocolate products.