Cocoa butter-like fats from fractionated cottonseed oil: I. preparation |
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Authors: | R O Feuge Betty B Gajee N V Lovegren |
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Affiliation: | (1) Southern Regional Research Laboratory, 70179 New Orleans, Louisiana |
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Abstract: | The manufacture of salad oil from cottonseed oil can produce a byproduct stearine fraction consisting essentially of 1-palmito
and 1,3-dipalmito triglycerides of oleic and linoleic acids and having an iodine value of ca. 72. Hydrogenation of this fraction
to an iodine value of ca. 28–42, under conditions simultaneously selective and conducive to a low rate oftrans-isomer formation, yielded a product that could readily be fractionated to produce over 60% of a cocoa butter-like fat. The
conditions of fractionation influenced the yield and properties. Fractionation was most easily accomplished by tempering the
solidified hydrogenation product and leaching with a petroleum naphtha or acetone.
ARS, USDA. |
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