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Confectionery fats. II. Characterization of products prepared by interesterification and fractionation

1961; Wiley; Volume: 38; Issue: 9 Linguagem: Inglês

10.1007/bf02631900

1558-9331

Werner Landmann, N. V. Lovegren, R. O. Feuge,

Food Chemistry and Fat Analysis

Abstract Several cocoa butter‐like fats, which had been prepared by fractional crystallization of the reaction product obtained on interesterifying highly‐hydrogenated cottonseed oil and a triolein product or olive oil, were characterized and compared with cocoa butter. The fats, as obtained by fractional crystallization from acetone solutions, contained varying amounts of glycerides melting above 37ŶC., an undesirable feature which caused the fats to thicken too much when used in chocolate type compositions under the same conditions employed with cocoa butter. The higher‐melting glycerides could be removed by filtration, or their proportions could be decreased by changing the fractionation temperatures. The fats melted mostly over the same temperature range associated with cocoa butter, and the best of the fats resembled cocoa butter closely over the temperature range 0Ŷ to 30ŶC. The cocoa butter‐like fats resembled cocoa butter in hardness at all test temperatures. The fats were reasonably compatible with cocoa butter, that is, in mixtures of the two, one did not cause extensive premelting of the other. According to their cooling curves, the cocoa butter‐like fats did not supercool as cocoa butter does. The former contain not only the 2‐oleodisaturated glycerides of cocoa butter but also positional isomers of these glycerides. When the fats were molded under the same conditions employed with cocoa butter, linear shrinkage was only about one‐third that of cocoa butter.