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

Ibrahim O. Mohamed

    Research output: Contribution to journalArticlepeer-review

    10 Citations (Scopus)

    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.

    Original languageEnglish
    Pages (from-to)757-769
    Number of pages13
    JournalApplied Biochemistry and Biotechnology
    Volume175
    Issue number2
    DOIs
    Publication statusPublished - Jan 2014

    Keywords

    • Acidolysis
    • Cocoa butter equivalent
    • Interesterification
    • Lipase
    • Olive oil
    • Triacylglycerol

    ASJC Scopus subject areas

    • Biotechnology
    • Bioengineering
    • Biochemistry
    • Applied Microbiology and Biotechnology
    • Molecular Biology

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