Prepn. of cocoa butter substitute esp. for chocolate - by solvent fractionation of a specified vegetable material and palm oil

摘要

The process comprises preparing a flat A contg. more than 40% 16-18C fatty acids and obtained from at least one vegetable material selected from karite nut butter, mango stone fat, Borneo Tallow (Shored stenaptera or Pentadesma butyracea), Sal(Shorea robusta), kokum Garcinia indica) and mahwa (Madhuca latifolia). The fat is mixed with palm oil (fat B) and fractionated in a solvent medium. The mixt. contains 35-45 pts. of fat A and 65-55 pts. of a palm oil fraction contg. more than 50% palmitic/oleic/palmitic type triglycerides and less than 1% trisaturated triglycerides. When used in chocolate mfr., the chocolate contains 80-95% of natural cocoa butter and 5-20% of the above substitute. The simple process enables a substitute with physical properties extremely close and physical chemical properties very close to those of natural cocoa butter.