Enzymatic interesterification of palm fractions for the pro-duction of cocoa butter alternatives

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

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.

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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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