Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter
Abstract
:1. Introduction
2. Results and Discussion
2.1. Preparation of Low-DAG POP-Rich Fats from Palm Stearin
2.1.1. Best Conditions for the First Fractionation Step
2.1.2. Best Conditions for the Second Fractionation Step
2.2. Comparison between the POP-Rich Fats Prepared by Hexane Fractionation and Acetone Fractionation of Palm Stearin
2.3. Preparation of SOS-Rich Fats from Shea Butter
2.4. Preparation of CBEs by Blending PS-LF-SF with Shea Stearin
2.5. Chemical Composition of CBEs
2.6. Melting and Crystallization Properties of Cocoa Butter–CBE Blends
2.7. SFC of Cocoa Butter–CBE Blend
3. Materials and Methods
3.1. Materials
3.2. Fractionation of Palm Stearin
3.3. Fractionation of Shea Butter
3.4. Preparation of CBEs and Cocoa Butter–CBE Blends
3.5. FA Composition
3.6. TAG Composition
3.7. DAG Content
3.8. Melting and Crystallization Temperatures and Enthalpies
3.9. SFC
3.10. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Acylglycerol | Cocoa Butter | PS-LF-SF (1) | Shea Stearin (2) | CBEs (3) |
---|---|---|---|---|
DAGs | 1.1 ± 0.3 (4) | 2.2 ± 0.5 | 1.3 ± 0.2 | 1.3 ± 0.3 |
PSP | 2.4 ± 0.1 | 3.5 ± 0.2 | 3.0 ± 0.3 | |
PPP | 2.3 ± 0.1 | 3.4 ± 0.2 | 2.9 ± 0.3 * | |
POP | 17.1 ± 0.1 | 48.5 ± 0.8 | 2.9 ± 0.1 | 22.0 ± 0.4 * |
PLP | 3.1 ± 0.2 | 6.3 ± 0.1 | 2.8 ± 0.2 | 3.9 ± 0.2 * |
POS | 34.3 ± 0.4 | 9.6 ± 0.4 | 7.6 ± 0.4 | 8.6 ± 0.1 * |
POO | 2.6 ± 0.6 | 8.2 ± 0.5 | 2.5 ± 0.1 | 4.8 ± 0.4 * |
POL | 2.1 ± 0.3 | 4.0 ± 0.2 | 2.0 ± 0.2 | 2.8 ± 0.1 * |
SSS | 2.5 ± 0.1 | 2.5 ± 0.1 | 3.0 ± 0.3 | |
SOS | 24.5 ± 0.1 | 4.4 ± 0.2 | 57.9 ± 0.5 | 33.1 ± 1.1 * |
SOO | 3.1 ± 0.5 | 3.2 ± 0.2 | 15.6 ± 0.9 | 8.7 ± 0.3 * |
OOO | 2.5 ± 0.4 | 3.4 ± 0.1 | 2.7 ± 0.1 | 3.1 ± 0.2 * |
LOL | 2.3 ± 0.2 | 3.3 ± 0.2 | 2.4 ± 0.3 | 2.8 ± 0.3 |
Total SMUTs | 75.9 ± 0.4 | 62.6 ± 0.8 | 68.4 ± 0.4 | 63.7 ± 1.0 * |
Fatty Acid (1) | Cocoa Butter | PS-LF-SF (2) | Shea Stearin (3) | CBEs (4) | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Total | sn-2 | sn-1,3 | Total | sn-2 | sn-1,3 | Total | sn-2 | sn-1,3 | Total | sn-2 | sn-1,3 | |
12.0 | 0.3 ± 0.0 (5) | 0.4 ± 0.1 | 0.2 ± 0.0 | 0.1 ± 0.0 | 0.3 ± 0.0 * | |||||||
14:0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.9 ± 0.0 | 0.4 ± 0.1 | 1.1 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.4 ± 0.0 | 0.3 ± 0.0 * | 0.4 ± 0.0 * | ||
16:0 (P) | 26.0 ± 0.1 | 1.7 ± 0.0 | 38.2 ± 0.0 | 52.7 ± 0.0 | 15.2 ± 0.4 | 71.5 ± 0.2 | 26.0 ± 0.1 | 1.7 ± 0.5 | 38.2 ± 0.3 | 23.0 ± 0.0 * | 7.8 ± 0.5 * | 30.7 ± 0.2 * |
16:1 | 0.2 ± 0.0 | 0.4 ± 0.0 | 0.2 ± 0.0 | 0.1 ± 0.0 | 0.2 ± 0.1 | 0.1 ± 0.0 | 0.2 ± 0.0 | 0.4 ± 0.0 | 0.2 ± 0.0 | 0.1 ± 0.0 | 0.2 ± 0.0 | |
18:0 (S) | 35.9 ± 0.2 | 2.1 ± 0.0 | 52.8 ± 0.0 | 5.1 ± 0.0 | 1.2 ± 0.1 | 7.1 ± 0.1 | 35.9 ± 1.5 | 2.1 ± 2.4 | 52.8 ± 1.3 | 35.1 ± 0.0 * | 6.0 ± 2.4 | 49.6 ± 1.2 * |
18:1n-9 (O) | 32.8 ± 0.0 | 86.2 ± 0.1 | 6.1 ± 0.0 | 34.5 ± 0.0 | 71.3 ± 0.3 | 16.1 ± 0.1 | 32.8 ± 1.1 | 86.2 ± 2.8 | 6.1 ± 1.4 | 35.5 ± 0.0 * | 75.4 ± 2.5 * | 15.6 ± 1.3 * |
18:1n-7 | 0.4 ± 0.0 | 0.6 ± 0.0 | 0.3 ± 0.0 | 0.6 ± 0.0 | 0.7 ± 0.0 | 0.5 ± 0.0 | 0.4 ± 0.0 | 0.6 ± 0.1 | 0.3 ± 0.1 | 0.4 ± 0.0 | 0.4 ± 0.0 * | 0.3 ± 0.0 |
18:2n-6 | 3.0 ± 0.0 | 7.7 ± 0.1 | 0.6 ± 0.0 | 5.2 ± 0.0 | 10.2 ± 0.3 | 2.7 ± 0.1 | 3.0 ± 0.4 | 7.7 ± 1.0 | 0.6 ± 0.5 | 3.9 ± 0.0 * | 8.6 ± 0.3 * | 1.6 ± 0.1 * |
20:0 | 1.1 ± 0.0 | 0.3 ± 0.0 | 1.5 ± 0.0 | 0.3 ± 0.0 | 0.1 ± 0.0 | 0.4 ± 0.0 | 1.1 ± 0.1 | 0.3 ± 0.2 | 1.5 ± 0.1 | 1.2 ± 0.0 | 0.3 ± 0.0 | 1.6 ± 0.0 |
20:1 | 0.1 ± 0.1 | 0.3 ± 0.1 | 0.1 ± 0.0 | 0.2 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.3 ± 0.1 | 0.1 ± 0.0 | 0.2 ± 0.0 | 0.1 ± 0.0 * | ||
18:3n-3 | 0.2 ± 0.0 | 0.4 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.2 ± 0.0 | 0.4 ± 0.2 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.3 ± 0.1 * | |
22:0 | 0.2 ± 0.0 | 0.3 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.2 ± 0.0 | 0.3 ± 0.1 | 0.1 ± 0.1 | 0.1 ± 0.0 | 0.2 ± 0.0 | 0.1 ± 0.0 | |
P + S + O | 94.7 ± 0.1 | 90.0 ± 0.1 | 97.1 ± 0.0 | 92.3 ± 0.0 | 87.7 ± 0.0 | 94.7 ± 0.0 | 94.7 ± 0.3 | 90.0 ± 1.0 | 97.1 ± 0.5 | 93.6 ± 0.0 * | 89.2 ± 0.3 * | 95.9 ± 0.2 * |
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Hwang, J.; Jun, H.; Roh, S.; Lee, S.J.; Mun, J.M.; Kim, S.W.; Chung, M.-Y.; Kim, I.-H.; Kim, B.H. Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter. Molecules 2021, 26, 3231. https://doi.org/10.3390/molecules26113231
Hwang J, Jun H, Roh S, Lee SJ, Mun JM, Kim SW, Chung M-Y, Kim I-H, Kim BH. Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter. Molecules. 2021; 26(11):3231. https://doi.org/10.3390/molecules26113231
Chicago/Turabian StyleHwang, Jihyun, Heeju Jun, Seoye Roh, Seong Jae Lee, Jeong Min Mun, Seung Wook Kim, Min-Yu Chung, In-Hwan Kim, and Byung Hee Kim. 2021. "Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter" Molecules 26, no. 11: 3231. https://doi.org/10.3390/molecules26113231