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dc.contributor.authorSalas, Joaquín J.-
dc.contributor.authorBootello García, Miguel Ángel-
dc.contributor.authorMartínez-Force, Enrique-
dc.contributor.authorGarcés Mancheño, Rafael-
dc.date.accessioned2012-07-24T07:01:29Z-
dc.date.available2012-07-24T07:01:29Z-
dc.date.issued2011-01-15-
dc.identifierdoi: 10.1016/j.foodchem.2010.06.053-
dc.identifierissn: 0308-8146-
dc.identifier.citationFood Chemistry 124(2): 450-458 (2011)-
dc.identifier.urihttp://hdl.handle.net/10261/53791-
dc.description.abstractCocoa butter equivalents (CBEs) are fats with a similar composition and melting profile as cocoa butter (CB), which are usually prepared by blending mid-palm fractions and stearate-rich tropical butters. In this regard, high stearic-high oleic sunflower oil contains disaturated triacylglycerols typically present in CBEs, albeit at a lower concentration than that required to produce a solid fat. Here we have assessed a means to fractionate this oil in order to produce solid fractions that can be used as stearic acid-rich butters appropriate for CBE formulations. Solvent fractionation of high stearic-high oleic sunflower oil was optimised in function of the oil/solvent ratio and temperature. Sunflower stearins with similar melting profiles as cocoa butter were obtained from oils of either 17% or 20% stearic acid in a single step. Different stearin products can be obtained by controlling the oil/solvent ratio and the temperature of fractionation. The use of these fractions as CBE components or confectionery fats is discussed in function of their melting profiles. © 2010 Elsevier Ltd.-
dc.description.sponsorshipThis work was supported by MICINN (AGL2008-01086), FEDER and Advanta Seeds.-
dc.language.isoeng-
dc.publisherElsevier-
dc.rightsclosedAccess-
dc.subjectCocoa butter equivalents-
dc.subjectSunflower-
dc.subjectSolvent fractionation-
dc.subjectDSC analysis-
dc.subjectHigh stearic sunflower mutant-
dc.titleProduction of stearate-rich butters by solvent fractionation of high stearic-high oleic sunflower oil-
dc.typeartículo-
dc.identifier.doi10.1016/j.foodchem.2010.06.053-
dc.date.updated2012-07-24T07:01:30Z-
dc.description.versionPeer Reviewed-
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