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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.