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Production of stearate-rich butters by solvent fractionation of high stearic-high oleic sunflower oil

AuthorsSalas, Joaquín J. ; Bootello García, Miguel Ángel ; Martínez-Force, Enrique ; Garcés Mancheño, Rafael
KeywordsCocoa butter equivalents
Solvent fractionation
DSC analysis
High stearic sunflower mutant
Issue Date15-Jan-2011
CitationFood Chemistry 124(2): 450-458 (2011)
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.
Identifiersdoi: 10.1016/j.foodchem.2010.06.053
issn: 0308-8146
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