Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter

Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter

Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by...

Full description

Bibliographic Details
Main Authors: Jihyun Hwang, Heeju Jun, Seoye Roh, Seong Jae Lee, Jeong Min Mun, Seung Wook Kim, Min-Yu Chung, In-Hwan Kim, Byung Hee Kim
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Molecules
Subjects:
cocoa butter equivalents
diacylglycerols
hexane fractionation
palm stearin
shea butter
Online Access:https://www.mdpi.com/1420-3049/26/11/3231

Internet

https://www.mdpi.com/1420-3049/26/11/3231

Similar Items