Glyceride structure of vegetable oils by countercurrent distribution. IV. Cocoa butter | Zendy

Scholfield C. R. | Zendy; Dutton H. J. | Zendy

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Glyceride structure of vegetable oils by countercurrent distribution. IV. Cocoa butter

Author(s) -

Scholfield C. R.,

Dutton H. J.

Publication year - 1959

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/bf02640045

Subject(s) - glyceride , chemistry , furfural , oleic acid , chromatography , countercurrent distribution , food science , organic chemistry , fatty acid , biochemistry , catalysis

Summary Cocoa butter has been fractionated by countercurrent distribution between pentane‐hexane and furfural‐uitroethane solvent phases with the application of 1,100 transfer stages. Except for a small percentage of trisaturates and linoleic acid‐containing triglycerides, oleic acid occurs at least once in each glyceride molecule. Cocoa butter is composed principally of mono‐oleins: oleodistearin, 22%; oleopalmitostearin, 41%; and oleodipalmitin, 12%. Whereas the latter glyceride is not permitted under a pure even pattern, the low trisaturate content is not consistent with a random pattern. Cocoa butter follows neither a random nor an even pattern of glyceride structure.

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