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Modification of selected indian vegetable fats into cocoa butter substitutes by lipase‐catalyzed ester interchange
Author(s) -
Sridhar R.,
Lakshminarayana G.,
Kaimal T. N. B.
Publication year - 1991
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/bf02662160
Subject(s) - interesterified fat , chemistry , lipase , food science , organic chemistry , chromatography , enzyme
A few solid and semi‐solid fats of tree origin in India, namely sal ( Shorea robusta ), kokum (Garcinia indica) , mahua ( Madhuca latifolia ), dhupa ( Vateria indica ) and mango ( Mangifera indica ), were chosen for modification into cocoa butter substitutes by lipase‐catalyzed ester interchange with methyl palmitate and/or stearate. Hexane solutions of mixtures of fat and methyl ester(s) in various molar proportions were passed through a column of Lipozyme™, a lipase from Mucor miehei immobilized on a macroparticulate ion‐exchange resin. The interesterified fats were purified by extraction with 95% ethanol followed by silica column chromatography. Interesterified dhupa, kokum and sal fats compared well with cocoa butter in the total fatty acid composition and the 2‐position of triacylglycerols, as well as glyceride composition. In particular, interesterified kokum fat resembled cocoa butter well in solid fat content and peak melting temperature as determined by differential scanning calorimetry.