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Enzymatic Synthesis of Cocoa Butter Equivalent from Olive Oil and Palmitic-Stearic Fatty Acid Mixture

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Abstract

The main goal of the present research is to restructure olive oil triacylglycerol (TAG) using enzymatic acidolysis reaction to produce structured lipids that is close to cocoa butter in terms of TAG structure and melting characteristics. Lipase-catalyzed acidolysis of refined olive oil with a mixture of palmitic-stearic acids at different substrate ratios was performed in an agitated batch reactor maintained at constant temperature and agitation speed. The reaction attained steady-state conversion in about 5 h with an overall conversion of 92.6 % for the olive oil major triacylglycerol 1-palmitoy-2,3-dioleoyl glycerol (POO). The five major TAGs of the structured lipids produced with substrate mass ratio of 1:3 (olive oil/palmitic-stearic fatty acid mixture) were close to that of the cocoa butter with melting temperature between 32.6 and 37.7 °C. The proposed kinetics model used fits the experimental data very well.

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Acknowledgments

The author would like to thank Dr. Ali Dowidar of the Chemical Engineering Department for his great role in GC triacylglycerol analysis.

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Authors and Affiliations

  1. Department of Food Science, College of Food and Agriculture, United Arab Emirates University, P.O. Box 15777, Al-Ain, United Arab Emirates

    Ibrahim O. Mohamed

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  1. Ibrahim O. Mohamed
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Correspondence to Ibrahim O. Mohamed.

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Mohamed, I.O. Enzymatic Synthesis of Cocoa Butter Equivalent from Olive Oil and Palmitic-Stearic Fatty Acid Mixture. Appl Biochem Biotechnol 175, 757–769 (2015). https://doi.org/10.1007/s12010-014-1312-5

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  • DOI: https://doi.org/10.1007/s12010-014-1312-5

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