Enzymatic interesterification of cocoa butter and medium chain triacylglycerol

Wan Aidah W.I., . and Mamot S., . (2006) Enzymatic interesterification of cocoa butter and medium chain triacylglycerol. [Proceedings Paper]

The enzymatic interesterification of cocoa butter and medium chain triacylglycerol MCT was carried out in order to produce modified cocoa butter containing medium chain fatty acids which will provide the unique properties of MCT. The interesterification was carried out using a ratio of 1:1 mo/mol CB: MCT at 70 celcius with 5 percent enzyme Lipozyme RM 1M for 6 hours using a water bath shaker. The effect of enzymatic interesterification of cocoa butter CB and MCT on the physicochemical properties of the produced fat was studies and the results were than compared with that of pure CB MCT and the pure blending of CB and MCT. The analysis was carries out for fatty acid composition by Gas Chromatography GC triacylgycerols TAG profile by High Performance Liquid Chromatography HPLC solid fat content by pulsed Nuclear Magnetic Resonance NMR spectroscopy and melting profile using Differential Scanning Calorimetry DSC. Results indicated that the five new structured lipids representing 46 percent of the total TAG were formed from the interesterification process containing both the medium chain fatty acids from MCT and long chain fatty acids from cocoa butter. The concentration of high melting TAG such as POP POS and SOS were reduced after interesterification and a softer product was obtained as shown by SFC analysis. The melting thermogram confirmed a product of lower melting point being formed in interesterified fats with the decrease in enthalpy value of the peak for higher melting TAGs and the appearance of new lower melting peak at 6.45 celsius.

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Abstract

The enzymatic interesterification of cocoa butter and medium chain triacylglycerol MCT was carried out in order to produce modified cocoa butter containing medium chain fatty acids which will provide the unique properties of MCT. The interesterification was carried out using a ratio of 1:1 mo/mol CB: MCT at 70 celcius with 5 percent enzyme Lipozyme RM 1M for 6 hours using a water bath shaker. The effect of enzymatic interesterification of cocoa butter CB and MCT on the physicochemical properties of the produced fat was studies and the results were than compared with that of pure CB MCT and the pure blending of CB and MCT. The analysis was carries out for fatty acid composition by Gas Chromatography GC triacylgycerols TAG profile by High Performance Liquid Chromatography HPLC solid fat content by pulsed Nuclear Magnetic Resonance NMR spectroscopy and melting profile using Differential Scanning Calorimetry DSC. Results indicated that the five new structured lipids representing 46 percent of the total TAG were formed from the interesterification process containing both the medium chain fatty acids from MCT and long chain fatty acids from cocoa butter. The concentration of high melting TAG such as POP POS and SOS were reduced after interesterification and a softer product was obtained as shown by SFC analysis. The melting thermogram confirmed a product of lower melting point being formed in interesterified fats with the decrease in enthalpy value of the peak for higher melting TAGs and the appearance of new lower melting peak at 6.45 celsius.

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Item Type:	Proceedings Paper
Additional Information:	1 table
AGROVOC Term:	THEOBROMA CACAO
AGROVOC Term:	COCOA BUTTER
AGROVOC Term:	ENZYMES
AGROVOC Term:	TRIGLYCERIDES
AGROVOC Term:	FATTY ACIDS
AGROVOC Term:	ANALYSIS
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:27
URI:	http://webagris.upm.edu.my/id/eprint/15668

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