Studies on the Development of Cocoa Butter Equivalent Fat by Reverse - Micelle Enzyme Reaction System

역마이셀-효소반응계에 의한 코코아 버터 대용지 개발에 관한 연구

  • Published : 1992.04.01

Abstract

Production of cocoa butter equivalent fat (CBE) from palm oil and stearic acid by reverse micelle lipase reaction system was studied. Qualitative and quantitative analyses of triglycerides were performed by HPLC. The reaction conditions for maximum conversion from triolein and stearic acid to 1-stearoyl-2,3-dioleoyl glycerol(SOO) and 1,3-distearoyl-2-oleoyl glycerol(SOS) were as follows: a molar ratio of water/Aerosol OT, 10; triolein, 30 mM; stearic acid, 90 mM; pH, 7.5; and temperature, $50^{\circ}C$. By lipase in reverse micellar system containing palm oil and stearic acid, 1,3-dipalmitoyl-2-oleoyl glycerol(POP), 1-palmitoyl-2,3-dioleoyl glycerol(POO) and SOO decreased, but large amounts of 1-palmitoyl-2-oleoyl-3-stearoyl glycerol(POS) and SOS was formed.

Keywords

cocoa butter equivalent fat;lipase;palm oil;reverse micelles