Cocoa butter substitute, esp. for chocolate mfr. - comprising solvent fractionated mixt. of 16-18C fatty acids of vegetable origin and palm oil

摘要

Cocoa butter substitute is made by (a) forming a fat A contg. more than 40 wt.% 16-18C fatty acids derived from at least one vegetable prod. such as Shea butter (karite oil), mango kernel fat, Borneo tallow (Shorea stenoptera or Pentadesma butyracea), Sal (Shorea robusta), kokum (Garcinia indica) or mowrah (Madhuca latifolia); (b) mixing 35-45 pts. fat A with 65-55 pts. wt. palm oil fraction B contg. more than 50 wt.% triglycerides of the palmito-oleo-palmitine (POP) type and less than 1 wt.% trisaturated triglycerides; and (c) fractionating the mixt. in a solvent medium. Pref. the solvent in the fractionation stage is hexane or acetone, the fat mixt. is treated with 250-500 pts. solvent per 100 pts. fat, at 25-45 deg.C to form a homogeneous soln., and the soln. is cooled to -4 to -8 deg.C. to ppte. out the fraction required. The ppte. is pref. reocvered, washed with the same solvent and deodourised ready for use. The prods. are useful as a substitute for expensive cocoa butter e.g. in chocolate mfr. Pref. the chocolate is made using 95-80 wt.% natural cocoa butter and 5-20 wt.% of the substitute material. The substitute material has similar organoleptic properties and closely resembles natural cocoa butter in iodine number, saponification value and compsn. of fatty acids and glycerides.