Two-Stage Technology for Palm Oil Fractionation for Production of Cocoa Butter Substitutes

1Radzievska, IG, 1Melnyk, OP, 1Galenko, OO
1National University of Food Technologies, Kyiv
Sci. innov. 2018, 14(1):36-43
Section: Scientific Basis of Innovation Activity
Language: English
Introduction. Tropical oils, as the most important source of vegetable fats in the world, can be substitutes for expansive conventional raw materials in manufacturing the food stuffs that meet the global trends and requirements in the food industry. 
Problem Statement is to study the possibility of two-stage fractionation of palm oil by the solvent method. Purpose is to trial the palm oil fractionation technology for obtaining high-quality fractions of a given composition and further production of cocoa butter substitutes on its basis.
Materials and Methods. Refined palm oil and its fractions have been studied by thermographic, chromatographic, and standard titrimetric methods.
Results. The palm oil fractionation technology by using the dry method in two successive stages has been improved. Cryoscopic temperatures of 22.8°C and 8.2°C have been identified at a cooling rate from 0.2 to 0.8°C/min. A palm oil fraction with a melting point of 33-39 °C, which contains 50% of lauric acid and has a similar composition as cocoa butter has been obtained. Using the obtained midfraction, the mix formulas for the production of substitutes, equivalents, and enhancers of cocoa butter have been designed.
Conclusion. The regimes of solvent palm oil fractionation for obtaining a midfraction that meets the requirements of cocoa butter substitutes have been established.
Keywords: cocoa butter substitutes, cooling rate, fractionation, midfraction, palm oil