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Derivation of a Cocoa Butter Equivalent from Jojoba Transesterified Ester via a Differential Scanning Calorimetry Index
Author(s) -
Sessa David J
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199611)72:3<295::aid-jsfa657>3.0.co;2-b
Subject(s) - differential scanning calorimetry , wax , endotherm , crystallization , chemistry , saturation (graph theory) , chromatography , organic chemistry , thermodynamics , mathematics , physics , combinatorics
A series of wax ester blends was constructed by transesterifying native jojoba oil with 50–500 g kg −1 completely hydrogenated jojoba wax esters. This series, when subjected to a standardised differential scanning calorimetry (DSC) tempering method gave either 1, 2 or 3 enthalpic events which represented the diunsaturated, monounsaturated and saturated species. These species were verified by measuring the melting points of a native and completely hydrogenated jojoba wax ester and also by demonstration that DSC thermograms of a synthetic monounsaturated wax ester possessed an endotherm with a melt between the diunsaturated and completely saturated species. The heats of fusion and heats of crystallisation enthalpies of all three enthalpic events exhibited excellent correlation with the level of saturation. Chemometric indices were devised from heats of fusion and crystallisation enthalpies to estimate the level of saturation in these blends. From these indices and also from regression analyses of each species' individual events we could optimise the level of saturation needed to best mimic the melt and crystallisation properties of cocoa butter. The wax ester blend with 400 g kg −1 saturation most closely resembled the thermal properties of cocoa butter where the monounsaturated species of the jojoba blend gave identical thermograms to tempered cocoa butter.