Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns

Cai-Hua Jia; Jung-Ah Shin; Ki-Teak Lee

doi:10.1007/s10068-019-00630-8

Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns

Food Sci Biotechnol. 2019 Jun 7;28(6):1649-1658. doi: 10.1007/s10068-019-00630-8. eCollection 2019 Dec.

Authors

Cai-Hua Jia^{1

2}, Jung-Ah Shin², Ki-Teak Lee²

Affiliations

¹ 1Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei China.
² 2Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134 Republic of Korea.

Abstract

An effective evaluation model was established to digitize the quality of cocoa butter equivalents (CBEs) based on determinations of total and sn-2 fatty acid compositions and triacylglycerol (TAG) profiles and the "deducting score" principle. Similarity scores for selected fats and oils calculated from the model revealed differences between them and parallel cocoa butter compositions. For CBE1 and CBE2, total similarity scores were 90.6 and 90.0, whereas those of mango (76.3), dhupa (84.1), sal fat (84.7), kokum (78.3), palm mid fractions (PMF, 77.9), shea butter (64.0), illipe butter (89.7) and Pentadesma butyracea butter (67.2), respectively. Similarity scores were found to agree with physical properties, including polymorphism, crystal morphology, crystallization or melting behaviors, and solid fat content. The present study provides an accurate means of assessing CBE quality and hopefully will contribute to the development of commercial CBEs.

Keywords: Cocoa butter; Cocoa butter equivalent; Evaluation model; Fatty acid composition; Triacylglycerol profile.