Lipase-Catalyzed Synthesis of Cocoa Butter Equivalent from Palm Olein and Saturated Fatty Acid Distillate from Palm Oil Physical Refinery

Cocoa butter equivalent was prepared by enzymatic acidolysis reaction of substrate consisting of refined palm olein oil and palmitic?Cstearic fatty acid mixture. The reactions were performed in a batch reactor at a temperature of 60?°C in an orbital shaker operated at 160?RPM. Different mass ratios of substrates were explored and the compositions of the five major triacylglycerol (TAG) of the structured lipids were identified and quantified using cocoa butter-certified reference material IRMM-801. The reaction resulted in production of cococa butter equivent with TAG compostion (POP 26.6 %, POS 42.1, POO 7.5, SOS 18.0 %, and SOO 5.8 %) and melting temperature between 34.7 and 39.6?°C which is close to that of the cocoa butter. The result of this research demonstrated the potential use of saturated fatty acid distillate (palmitic and stearic fatty acids) obtained from palm oil physical refining process into a value-added product.     

Thermal and Structural Behavior of Palm Oil. Influence of Cooling Rate on Fat Crystallization

Summary: The effects of scanning rates (q = −0.5 °C/min to −50 °C/min) on the formation of the different phases occurring at low temperature of a palm oil are investigated by means of calorimetry and optical analysis. It is demonstrated that the cooling rates changed the polymorphism of triacylglycerols (TAGs). The centrifugation is used to separate the two fractions (olein and stearin) of palm oil. We show whereas the rate of centrifugation the separation is not effective. We obtained two fractions, a liquid fraction and a solid fraction which contains some liquid TAGs. It is observed that the solid fraction of palm oil is more sensitive to the effects of the cooling rates. By changing the cooling rate q, it appears threshold behaviour for q = −3 °C/min dividing the data discussion in two parts: for slow cooling rate and for fast cooling rate. At slow cooling rates, TAGs had more time to interact. Contrary at fast cooling rate, TAGs have not the time to be reorganised in more stable conformation. Micrographs revealed that the types of crystals observed were spherolites but some variations in crystal size appeared with the variation of cooling rate.     

Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter

Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by previously reported conventional two-step acetone fractionation. Cocoa butter equivalents (CBEs) were fabricated by blending the as-prepared fats with 1,3-distearoyl-2-oleoyl glycerol (SOS)-rich fats obtained by hexane fractionation of degummed shea butter. POP-rich fats achieved under the best conditions for the fractionation of palm stearin had a significantly lower DAG content (1.6 w/w%) than that in the counterpart (4.6 w/w%) prepared by the previously reported method. The CBEs fabricated by blending the POP- and SOS-rich fats in a weight ratio of 40:60 contained 63.7 w/w% total symmetric monounsaturated triacylglycerols, including 22.0 w/w% POP, 8.6 w/w% palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol, 33.1 w/w% SOS, and 1.3 w/w% DAGs, which was not substantially different from the DAG content in cocoa butter (1.1 w/w%). Based on the solid-fat content results, it was concluded that, when these CBEs were used for chocolate manufacture, they blended with cocoa butter at levels up to 40 w/w%, without distinctively altering the hardness and melting behavior of cocoa butter.     

Enzymatic Synthesis of Biodiesel via Alcoholysis of Palm Oil

The enzymatic alcoholysis of crude palm oil with methanol and ethanol was investigated using commercial immobilized lipases (Lipozyme RM IM, Lipozyme TL IM). The effect of alcohol (methanol or ethanol), molar ratio of alcohol to crude palm oil, and temperature on biodiesel production was determined. The best ethyl ester yield was about 25 wt.% and was obtained with ethanol/oil molar ratio of 3.0, temperature of 50 °C, enzyme concentration of 3.0 wt.%, and stepwise addition of the alcohol after 4 h of reaction. Experiments with 1 and 3 wt.% of KOH and 3 wt.% of MgO were carried out to compare their catalytic behavior with the enzymatic transesterification results. The commercial immobilized lipase, Lipozyme TL IM, showed the best catalytic performance.     

Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting

After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chemical and physical characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing stages: fermentation, drying, and roasting, while most of the fermentation is carried out by an on-farm in-box process. In Taiwan, we have two major cocoa beans, the red and the yellow. We proposed that the major factor affecting the variation in tastes and colors in the finished cocoa might be the difference between cultivars. To uncover this, we examined the effect of the three major processes including fermentation, drying and roasting on these two cocoa beans. Results indicated that the two cultivars really behaved differently (despite before or after processing with fermentation, drying, and roasting) with respect to the patterns of fatty acids (palmitic, stearic, oleic, and arachidonic); triacylglycerols:1,2,3-trioleoyl-glycerol (OOO); 1-stearoyl-2,3-oleoyl-glycerol (SOO); 1-stearoyl-sn-2-oleoyl-3-arachidoyl- glycerol (SOA); 1,3-distearyol-sn-2-oleoyl-glycerol (SOS); organic acids (citric, tartaric, acetic, and malic); soluble sugars (glucose and fructose); amino acids; total phenolics; total flavonoids; and volatiles. Our findings suggest that to choose specific processing conditions for each specific cocoa genotype is the crucial point of processing cocoa with consistent taste and color.     

Monitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry

The melting profiles of palm oil, palm olein, and soft palm mid fraction were investigated by differential scanning calorimetry (DSC) before, during and after enzymatic interesterification. The DSC melting profiles of the three palm fats changed drastically due to the random redistribution of the fatty acids on the glycerol occurring upon interesterification. A high melting peak (already present for native palm oil) was observed for the three interesterified products and attributed to the increase in trisaturated triacylglycerols; modifications of the shape of the medium-melting peak (observed in the three products) were attributed to modifications within the mono-unsaturated triacylglycerols. In view of the drastic changes observed, the applicability of DSC to monitor enzymatic interesterification reactions was considered. While the degree of interesterification was supposed to be completed after 8 h according to the HPLC data, significant modifications were still observed within the DSC melting profiles. Minor changes within the structure of the medium-melting peak were selected as indicator of the reaction progress, and it was shown that intensities of DSC melting endotherms can be used to monitor the enzymatic interesterification reaction of these palm products.     

Structure elucidation of triglycerides by chromatographic techniques. Part 2: RP HPLC of triglycerides and brominated triglycerides

The structure determination of triglycerides by RP HPLC is discussed, and the importance of temperature and mobile phase composition demonstrated. The formation of brominated triglycerides followed by RP HPLC analysis allows rapid determination of cocoa butter equivalents (CBE ) in cocoa butter and chocolate products.     

Effect of ingredients on the mass loss,pasting properties and thermal profile of semi-sweet biscuit dough

The drive to utilise different lipids, both for health benefits and for commercial reasons, in bakery goods has been extensive. However, the roles of the lipid plays in many products, let alone the influence of the level of saturation, are uncertain. The objective of work carried out is to understand how the typical ingredients in biscuit would impact on the thermal profile of semi-sweet biscuit dough. Three different techniques have been used namely gravimetric analysis (TGA), rapid visco analyser and differential scanning calorimetry (DSC). Wheat flour, sugar and fat/oil were the main ingredients used to produce basic dough of semi-sweet biscuit for this study. Semi-sweet biscuit dough formulations with varying types of oils namely palm oil, palm olein, palm stearine, sunflower oil and butterfat were developed. The final mass (i.e. the total amount of moisture lost) for the samples showed significant differences between the doughs; with the control dough, dough contained palm stearine and butter falling into one group and the butter, palm oil, palm olein and sunflower oil forming the second group that showed less mass loss. Doughs containing low levels of saturated fatty acids (palm olein, palm oil and sunflower oil) showed significant difference on the drying properties of samples compared to doughs containing high saturated fatty acids (palm stearine and butter) as revealed by TGA. Pasting properties result showed that oil with different saturation influenced peak viscosity obtained. The DSC results showed that sugar and oil increased the gelatinisation peak temperature up to 2 and 6 °C, respectively. Oils with low saturated fatty acids have more capability to make contact with starch granules during the mixing processing as compared to oil with a high level of saturated fat. It is suggested that the oil presence in the system was delaying the drying process by coating the wheat flour particles hence slowing the drying process as compared to a sample without oil.     

Sugar recovery of enzymatic hydrolysed oil palm empty fruit bunch fiber by chemical pretreatment

An investigation was conducted to study the effect of solvent composition and temperature on the efficiency of pretreatment prior to enzymatic hydrolysis. The aim was to improve the sugar recovery of oil palm empty fruit bunch fiber (EFBF) through enzymatic hydrolysis. Two types of pretreatments, namely, acidified-glycerol (AC-g) pretreatment and alkaline-glycerol (AL-g) pretreatment were conducted. The study proved that AL-g pretreatment promoted higher delignification and enzymatic hydrolyzed sugar yield compared to AC-g pretreatment. Total sugar recovery of 81.44 and 96.55 % was achieved from AL-g pretreatment at 80 and 120 °C respectively, following the enzymatic hydrolysis. However, downstream industrial processes, involving enzyme treatment along the processing line have the preference of acidic condition. Thus, AC-g pretreatment was favorable. Approximately 51.74 % total sugar had been recovered successfully from enzymatic hydrolysis of EFBF after 3 h of pretreatment by using solvent comprising of 50 % acetic acid and 80 % aqueous glycerol at a ratio of 97:3 at 120 °C.     

Hydrogenolysis of glycerol to propanediols over supported Ag–Cu catalysts

Hydrogenolysis of glycerol to 1,2-propanediol and 1,3-propanediol has significant scientific importance and commercial interest due to the huge surplus of glycerol and the various application of propanediols. A series of supported Ag–Cu catalysts synthesized by impregnation method were studied for hydrogenolysis of glycerol to propanediols. The catalysts were characterized by H₂-TPR, NH₃-TPD, XRD, BET, N₂O chemisorption, TG, ICP and SEM. It was observed that the loading of 5% Ag–Cu-based catalysts facilitated the reduction, surface acidity and dispersion of the Cu particles, which improved the conversion of glycerol and promoted the generation of propanediols. It was also found that when loading Ag and Cu simultaneously on Al₂O₃, the catalyst had a better performance for the reaction because of the higher acidity, dispersion and surface area of the Cu species on the catalyst surface. In addition, effects of metal concentrations, metal impregnation sequence, reaction temperature, reaction pressure, reaction time, solvent and pH value of the solution on glycerol hydrogenolysis together with the recyclability of catalyst were investigated in detail. The optimal 5Ag–15Cu/Al₂O₃ achieved 66.4% glycerol conversion with 68.2% 1,2-propanediol and 3.1% 1,3-propanediol selectivity at 200 °C under 3.5 MPa in ethanol for 8 h.     

Analysis of triacylglycerols on porous graphitic carbon by high temperature liquid chromatography

The retention behaviour of several triacylglycerols (TAGs) and fats on Hypercarb, a porous graphitic carbon column (PGC), was investigated in liquid chromatography (LC) under isocratic elution mode with an evaporative light scattering detector (ELSD). Mixtures of chloroform/isopropanol were selected as mobile phase for a suitable retention time to study the influence of temperature. The retention was different between PGC and non-aqueous reversed phase liquid chromatography (NARP-LC) on octadecyl phase. The retention of TAGs was investigated in the interval 30-70 degrees C. Retention was greatly affected by temperature: it decreases as the column temperature increases. Selectivity of TAGs was also slightly influenced by the temperature. Moreover, this chromatographic method is compatible with a mass spectrometer (MS) detector by using atmospheric pressure chemical ionisation (APCI): same fingerprints of cocoa butter and shea butter were obtained with LC-ELSD and LC-APCI-MS. These preliminary results showed that the PGC column could be suitable to separate quickly triacylglycerols in high temperature conditions coupled with ELSD or MS detector.     

Thermal and structural properties of binary mixtures of 1,3-distearoyl-2-oleoyl-glycerol (SOS) and 1,2-dioleoyl-3-stearoyl-sn-glycerol (sn-OOS)

We have conducted thermal and X-ray diffraction experiments on binary mixtures of symmetric stearic-oleic mixed-acid triacylglycerol (TAG) (1,3-distearoyl-2-oleoyl-glycerol: SOS) and asymmetric stearic-oleic mixed-acid TAG (1,2-dioleoyl-3-stearoyl-sn-glycerol: OOS), in which optically active sn-OOS was employed. We found that SOS–OOS mixtures exhibited immiscible monotectic or peritectic mixing behavior. This result was consistent with previous study on binary mixtures of 1,3-dipalmitoyl-2-oleoyl-glycerol (POP) and 1,2-dioleoyl-3-palmitoyl-rac-glycerol (OOP), in which racemic rac-OOP molecules were employed. The differences between the SOS–OOS and POP–OOP mixtures were in the polymorphic behavior of the fractions of POP and SOS. No effect was found from using an optically active (sn-OOS) or racemic mixture (rac-OOP) as an asymmetric oleic–oleic-saturated acid TAG. From the two results, we may conclude that an immiscible phase was formed in the binary mixtures of symmetric saturated-oleic-saturated TAGs and asymmetric oleic–oleic-saturated TAGs, of both racemic and optically active types. This result stands in contrast to mixtures of SOS–OSO (1,3-dioleoyl-2-stearoyl-glycerol), SOS–SSO (1,2-distearoyl-3-oleoyl-rac-glycerol), POP–OPO (1,3-dioleoyl-2-palmitoyl-glycerol), and POP–PPO (1,2-dipalmitoyl-3-oleoyl-rac-glycerol), all of which exhibited molecular-compound-forming behavior with molecular compound crystals at an equal ratio of the binary mixtures. Molecular-level mechanisms to explain this difference are discussed, based on possible roles of glycerol groups acting during the mixing processes of saturated–unsaturated mixed-acid TAGs.     

Gas-liquid chromatographic determination of milk fat and cocoa butter equivalents in milk chocolate: interlaboratory study

A collaborative trial was conducted to validate an analytical approach comprising method procedures for determination of milk fat and the detection and quantification of cocoa butter equivalents (CBEs) in milk chocolate. The whole approach is based on (1) comprehensive databases covering the triacylglycerol composition of a wide range of authentic milk fat, cocoa butter, and CBE samples and 947 gravimetrically prepared mixtures thereof; (2) the availability of a certified cocoa butter reference material for calibration; (3) an evaluation algorithm, which allows reliable quantitation of the milk fat content in chocolate; (4) a subsequent correction to take account of the triacylglycerols derived from milk fat; (5) mathematical expressions to detect the presence of CBEs in milk chocolate; and (6) a multivariate statistical formula to quantitate the amount of CBEs in milk chocolate. Twelve laboratories participated in the validation study. CBE admixtures were detected down to a level of 0.5 g CBE/100 g milk chocolate, without false-positive or -negative results. The applied quantitation model performed well at the statutory limit of 5% CBE addition to milk chocolate, with a prediction error of 0.7%, and HorRat values ranging from 0.8 to 1.5. The relative standard deviation for reproducibility (RSDR) values for quantitation of CBEs in analyses of chocolate fat solutions ranged from 2.2 to 3.8% and for analyses of real chocolate samples, from 4.1 to 4.7%, demonstrating that the whole approach, based solely on chocolate fat blends, is applicable to real milk chocolate samples.     

Detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate by gas liquid chromatography of triacylglycerols

The development and in-house testing of a method for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate is described. A database consisting of the triacylglycerol profile of 74 genuine cocoa butter and 75 cocoa butter equivalent samples obtained by high-resolution capillary gas liquid chromatography was created, using a certified cocoa butter reference material (IRMM-801) for calibration purposes. Based on these data, a large number of cocoa butter/cocoa butter equivalent mixtures were arithmetically simulated. By subjecting the data set to various statistical tools, reliable models for both detection (univariate regression model) and quantification (multivariate model) were elaborated. Validation data sets consisting of a large number of samples (n = 4050 for detection, n = 1050 for quantification) were used to test the models. Excluding pure illipé fat samples from the data set, the detection limit was determined between 1 and 3% foreign fat in cocoa butter. Recalculated for a chocolate with a fat content of 30%, these figures are equal to 0.3-0.9% cocoa butter equivalent. For quantification, the average error for prediction was estimated to be 1.1% cocoa butter equivalent in cocoa butter, without prior knowledge of the materials used in the blend corresponding to 0.3% in chocolate (fat content 30%). The advantage of the approach is that by using IRMM-801 for calibration, the established mathematical decision rules can be transferred to every testing laboratory.     

Hydrogenolysis of glycerol to propanediols over heteropolyacids promoted AgCu/Al<Subscript>2</Subscript>O<Subscript>3</Subscript> catalysts

Various amounts and different types of heteropolyacids promoted 5Ag15Cu/Al₂O₃ catalysts were prepared by impregnation method and analyzed through many techniques. The synthesized catalysts were evaluated for hydrogenolysis of glycerol to propanediols. The results demonstrated that heteropolyacids loading facilitated the reduction, promoted the dispersion, enhanced the acidity, and increased Broensted acid sites of the AgCu catalysts, which benefited the generation of 1,3-propanediol. Compared with phosphotungstic acid and phosphomolybdic acid, silicotungstic acid promoted AgCu catalyst had a better performance for 1,3-propanediol due to the better Cu dispersion and higher Broensted acidity. In addition, when the reaction was performed at 220 °C under 3.5 MPa for 8 h, the chosen 5Ag15Cu-10HSiW/Al₂O₃ achieved a 69.6% glycerol conversion with 35.6% 1,2-propanediol selectivity and 21.5% 1,3-propanediol selectivity.     

Oxidative stabilities of enzymatically interesterified goose fat and rapeseed oil blend by rancimat and PDSC

Goose fat (GF) and rapeseed oil (RSO) 2:3 m m^?1 blend was enzymatically interesterified at 60 °C with and without microwaves assistance. As the catalyst, a commercial preparation of the immobilized lipase from Rhizomucor miehei (Lipozyme RM IM) containing 2 % of water was used, and the catalyst load was 8 % in each case. The starting mixture and the interesterified products were separated by column chromatography into pure triacylglycerols fraction (TAG) and a non-triacylglycerol fraction, which contained free fatty acids (FFA), mono- and diacylglycerols (MAG and DAG). The oxidative stabilities of fats studied and TAG derived from them were assessed by Rancimat at 100 °C and by pressure differential scanning calorimetry (PDSC) under oxygen at 110–140 °C. Interesterification reduced the oxidative stability of GF and RSO blend. The main factors influenced on the oxidative stabilities of fats studied were concentrations of tocopherols and the presence of FFA, MAG and DAG. The structures of TAGs were of minor importance. From the resulting PDSC exotherms, their times to reach the onset (τ _on) and peak maximum (τ _max) were measured and used for calculations of parameters of the Arrhenius type kinetics for thermaloxidative decomposition of fats studied.     

Comparative study of matrix-assisted laser desorption/ionization and gas chromatography for quantitative determination of cocoa butter and cocoa butter equivalent triacylglycerol composition

The triacylglycerol (TAG) composition study of cocoa butter (CB) and cocoa butter equivalents (CBEs) has been performed by gas chromatography (GC) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS). These two techniques provided comparable results. The advantage of the MALDI technique was the detection of each compound comprising the triacylglycerol classes (Cn). Moreover, comparison of the data obtained by these two techniques indicated that TAG relative percentages could be obtained quantitatively with the MALDI technique. These techniques have been applied for the composition determination of CB + CBE mixtures. Encouraging results showed that it is possible to quantify an admixture containing as little as 4% of CBE.     

Development of a rapid method for the detection of cocoa butter equivalents in mixtures with cocoa butter

A simple and rapid gas chromatographic (GC) method was developed for the detection of cocoa butter equivalents (CBEs) in cocoa buffer (CB). It is based on the use of a 5 m nonpolar capillary column for the separation of the main triglycerides of CB according to their acyl/carbon numbers. The GC procedure was optimized to avoid thermal degradation of the triglycerides. By computing the ratio C54/C50 and (C54/C50) x C52 and by 2-dimensional plotting of these values, authentic CB samples were clearly distinguished from samples containing various CBEs. The detection of little as 1% CBE in CB (corresponding to about 0.3% CBE in chocolate) in a model system was shown to be possible. Under real conditions, for a wide range of CBs, about 2.5% CBEs in CB were detected. With this method, quantitation was possible at a concentration of 5% CBEs in CB mixtures, which corresponds to around 1% in chocolate; this value is far below the maximum level of 5% CBEs allowed to be added to chocolate.     

A new green technology: hydrothermal electrolysis for the treatment of biodiesel wastewater

Recently, biodiesel has become more attractive as an alternative diesel fuel because it is renewable, biodegradable, non-toxic, and environmentally friendly. In this study, we have developed a new green process called ??hydrothermal electrolysis??, by which industrial wastewater can be converted to more value-added chemicals under high-temperature and high-pressure aqueous conditions. We prepared model biodiesel wastewater and carried out hydrothermal electrolysis experiments by using both a continuous flow reactor and a batch autoclave. Current efficiencies and the effects of reaction time and reaction temperature on the decomposition of biodiesel wastewater and removal of total organic carbon (TOC) were investigated under various operating conditions. It was found that conversions of both TOC and glycerol inside the model biodiesel wastewater increased with increasing applied current. With the autoclave, the maximum glycerol conversion was recorded as 83% by applying 1 A current at 250 °C, whereas with the flow reactor, 75% of glycerol was converted into gas and liquid products under the effect of 1 A current for 60 min at a reaction temperature of 280 °C. In the case of TOC removal from the liquid product solution, under identical conditions, it was found that 23 and 15.9% TOC conversions were achieved by the batch and continuous flow reactors, respectively.     

Effects of initial heating temperature on the crystallization rate of trans-free palm oil

Because of the health problems associated with trans fatty acids (TFAs) in hydrogenated oil, the objective of this research was to accelerate crystallization of the trans-free unhydrogenated palm oil (UPO) as a hydrogenated palm oil (HPO) substitute. Crystallization thermograms of UPO blended with icing sugar (1:1.5 mass ratio) from different initial heating temperatures were measured by differential scanning calorimetry (DSC), to study its effects on crystallization rate. DSC thermograms of UPO and HPO cooled from two melt states (the complete melting state 80 °C and the incomplete state 40 °C) were also compared. Crystallization rates from temperatures above the melting point (m.p.) were faster than those below the top limit of the m.p. The reason may be that a higher initial heating temperature induced a completely melted state and thus a larger driving force toward the solid phase. Raising the processing temperature to 80 °C, UPO may have a crystallization rate the same as, if not faster than, HPO. This study provides a new way to accelerate the crystallization of the trans-free UPO, making HPO a realistic substitute in the food industry.