Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter
DC Field | Value | Language |
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dc.contributor.author | Hwang, Jihyun | - |
dc.contributor.author | Jun, Heeju | - |
dc.contributor.author | Roh, Seoye | - |
dc.contributor.author | Lee, Seong Jae | - |
dc.contributor.author | Mun, Jeong Min | - |
dc.contributor.author | Kim, Seung Wook | - |
dc.contributor.author | Chung, Min-Yu | - |
dc.contributor.author | Kim, In-Hwan | - |
dc.contributor.author | Kim, Byung Hee | - |
dc.date.accessioned | 2021-11-18T17:40:20Z | - |
dc.date.available | 2021-11-18T17:40:20Z | - |
dc.date.created | 2021-08-30 | - |
dc.date.issued | 2021-06 | - |
dc.identifier.issn | 1420-3049 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/127897 | - |
dc.description.abstract | 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. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | MDPI | - |
dc.subject | TRIACYLGLYCEROLS | - |
dc.subject | OIL | - |
dc.title | Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, In-Hwan | - |
dc.identifier.doi | 10.3390/molecules26113231 | - |
dc.identifier.scopusid | 2-s2.0-85107406082 | - |
dc.identifier.wosid | 000660420800001 | - |
dc.identifier.bibliographicCitation | MOLECULES, v.26, no.11 | - |
dc.relation.isPartOf | MOLECULES | - |
dc.citation.title | MOLECULES | - |
dc.citation.volume | 26 | - |
dc.citation.number | 11 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Multidisciplinary | - |
dc.subject.keywordPlus | TRIACYLGLYCEROLS | - |
dc.subject.keywordPlus | OIL | - |
dc.subject.keywordAuthor | cocoa butter equivalents | - |
dc.subject.keywordAuthor | diacylglycerols | - |
dc.subject.keywordAuthor | hexane fractionation | - |
dc.subject.keywordAuthor | palm stearin | - |
dc.subject.keywordAuthor | shea butter | - |
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