Portal de Periódicos da CAPES

Cocoa butter‐like fats from fractionated cottonseed oil: II. Properties

1973; Wiley; Volume: 50; Issue: 2 Linguagem: Inglês

10.1007/bf02886868

1558-9331

N. V. Lovegren, Betty B. Gajee, M. S. Gray, R. O. Feuge,

Food Chemistry and Fat Analysis

Abstract Previously it was reported that the stearine obtained as a byproduct in the solvent winterization of cottonseed oil is a good starting material for the preparation of cocoa butter‐like fats by way of hydrogenation and fractionation. The composition, physical properties, and compatability with cocoa butter have been determined for some of these fats. While the products contained triglyceride species other than those in cocoa butter, the major components were similar in that they were 2‐oleodisaturated glycerides. The cocoa butter‐like fats underwent slow polymorphic transformations, but made confectionery coatings remarkably resistant to bloom. Cooling curves resembled those of cocoa butter. Hardness was related to melting point; those fats melting below 35 C were softer than cocoa butter at room temperature, but fats melting above 35 C could be made to resemble cocoa butter in hardness. Adding cocoa butter to the cocoa butter‐like fats had little effect on the softening point. X‐Ray diffraction studies of 1:1 mixtures gave no evidence of mixed crystal formation; the long spacings resembled those of mechanical mixtures. In some other mixtures, certain short spacings became more pronounced.