Citation
Norazura Aila Mohd Hassim, . and Nur Haqim Ismail, . and Noor Lida Habi Mat Dian, . Enzymatic interesterification of palm fractions for the pro-duction of cocoa butter alternatives. pp. 537-547. ISSN 1511-2780
Abstract
Cocoa butter is the most preferable confectionery fat. In spite of this cocoa butter alternatives (CBA) are also highly sought-after confectionery fats due to low supply and higher cost of cocoa butter. In the pursuit to produce palm-based CBA various technological modification techniques have been employed. These include fractionation blending hydrogenation interesterification (chemical and interesterification) or combination of these processes. Enzymatic interesterification (EIE) of lipids has received a lot of attention for the production of palm-based CBA especially cocoa butter equivalent. This review article therefore intends to offer an overview of EIE studies for the production of palm-based CBA. In this review technological modification techniques are discussed in brief while publication related to EIE are discussed in depth based on its reactions categories (i.e. acidolysis ester-ester exchange and alcoholysis). Reaction condition (i.e. subtrate enzyme and optimum condition) and outcome of the EIE process are outlaid in this article.
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Abstract
Cocoa butter is the most preferable confectionery fat. In spite of this cocoa butter alternatives (CBA) are also highly sought-after confectionery fats due to low supply and higher cost of cocoa butter. In the pursuit to produce palm-based CBA various technological modification techniques have been employed. These include fractionation blending hydrogenation interesterification (chemical and interesterification) or combination of these processes. Enzymatic interesterification (EIE) of lipids has received a lot of attention for the production of palm-based CBA especially cocoa butter equivalent. This review article therefore intends to offer an overview of EIE studies for the production of palm-based CBA. In this review technological modification techniques are discussed in brief while publication related to EIE are discussed in depth based on its reactions categories (i.e. acidolysis ester-ester exchange and alcoholysis). Reaction condition (i.e. subtrate enzyme and optimum condition) and outcome of the EIE process are outlaid in this article.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Palms |
| AGROVOC Term: | Interesterification |
| AGROVOC Term: | Cocoa butter |
| AGROVOC Term: | Confectionery |
| AGROVOC Term: | Fractionation |
| AGROVOC Term: | Blending |
| AGROVOC Term: | Hydrogenation |
| AGROVOC Term: | Lipids |
| AGROVOC Term: | Separation |
| AGROVOC Term: | Acidolysis |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:29 |
| URI: | http://webagris.upm.edu.my/id/eprint/24977 |
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