Premium
Cocoa butter‐like fats from fractionated cottonseed oil: I. preparation
Author(s) -
Feuge R. O.,
Gajee Betty B.,
Lovegren N. V.
Publication year - 1973
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/bf02886867
Subject(s) - iodine value , fractionation , chemistry , fraction (chemistry) , naphtha , cottonseed oil , cottonseed , acetone , leaching (pedology) , food science , organic chemistry , yield (engineering) , chromatography , materials science , metallurgy , catalysis , environmental science , soil science , soil water
The manufacture of salad oil from cottonseed oil can produce a byproduct stearine fraction consisting essentially of 1‐palmito and 1,3‐dipalmito triglycerides of oleic and linoleic acids and having an iodine value of ca. 72. Hydrogenation of this fraction to an iodine value of ca. 28–42, under conditions simultaneously selective and conducive to a low rate of trans ‐isomer formation, yielded a product that could readily be fractionated to produce over 60% of a cocoa butter‐like fat. The conditions of fractionation influenced the yield and properties. Fractionation was most easily accomplished by tempering the solidified hydrogenation product and leaching with a petroleum naphtha or acetone.