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Utilization of Olive‐Pomace Oil for Enzymatic Production of Cocoa Butter‐like Fat
Author(s) -
Çiftçi Ozan Nazım,
Fadıloğlu Sibel,
Göğüş Fahrettin
Publication year - 2009
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/s11746-008-1326-7
Subject(s) - pomace , food science , chemistry , substrate (aquarium) , lipase , stearic acid , olive oil , chromatography , enzyme , biochemistry , organic chemistry , biology , ecology
Refined olive‐pomace oil (ROPO) was utilized as a source for the production of a cocoa butter (CB)‐like fat. Immobilized sn ‐1,3 specific lipase‐catalyzed acidolysis of ROPO with palmitic (PA) and stearic (SA) acids was performed at various substrate mole ratios (ROPO:PA:SA) to produce major triacylglycerols (TAGs) of CB. Products obtained for various substrate mole ratios were compared to a commercial CB in terms of TAG content, melting profile, solid fat content (SFC) and microstructure. The fat produced at a substrate mole ratio of 1:2:6 was the most similar to CB. The product contained 11% POP, 21.8% POS, 15.7% SOS while commercial CB contained 18.9% POP, 33.1% POS and 24.7% SOS. The product had a melting peak of 29.9 °C while CB had one of 28.5 °C. Polarized light microscope (PLM) images showed that fat crystal network microstructures of this product and CB were very similar.