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Cocoa butter‐like fats from fractionated cottonseed oil: II. Properties
Author(s) -
Lovegren N. V.,
Gajee B. B.,
Gray M. S.,
Feuge R. O.
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/bf02886868
Subject(s) - food science , cottonseed , cottonseed oil , melting point , interesterified fat , chemistry , fractionation , glyceride , composition (language) , butterfat , softening , materials science , linseed oil , organic chemistry , milk fat , fatty acid , linguistics , philosophy , lipase , composite material , enzyme
Previously it was reported that the stearine obtained as a byproduct in the solvent winterization of cottonseed oil is a good starting material for the preparation of cocoa butter‐like fats by way of hydrogenation and fractionation. The composition, physical properties, and compatability with cocoa butter have been determined for some of these fats. While the products contained triglyceride species other than those in cocoa butter, the major components were similar in that they were 2‐oleodisaturated glycerides. The cocoa butter‐like fats underwent slow polymorphic transformations, but made confectionery coatings remarkably resistant to bloom. Cooling curves resembled those of cocoa butter. Hardness was related to melting point; those fats melting below 35 C were softer than cocoa butter at room temperature, but fats melting above 35 C could be made to resemble cocoa butter in hardness. Adding cocoa butter to the cocoa butter‐like fats had little effect on the softening point. X‐Ray diffraction studies of 1:1 mixtures gave no evidence of mixed crystal formation; the long spacings resembled those of mechanical mixtures. In some other mixtures, certain short spacings became more pronounced.