GLYCERIDES

摘要

Palm oil is subjected to a two-stage fractionation in a solvent free system using controlled heating and cooling to give a mid-fraction of iodine value 48-53 and melting point 32-38.degree.C that can be used to extend cocoa butter. In order to increase the amount of midfraction that can be satisfactorily incorporated into cocoa butter, the isolated mid-fraction is then either subjected to partial hydrogenation to reduce its linoleic acid content to not more than 2% or has 0.01-1.5% of a dry edible gum e.g. a mixture of guaranate and carraghenate gums, incorporated. This gum treatment converts this particular mid-fraction into a dimensionally stable solid which can be cast or moulded and can be used to extend cocoa butter in amounts up to 30% or more without adversely affecting the Jenson cooling curve.