Cocoa butter is a high-value fat, u

Cocoa butter is a high-value fat, used in chocolate manufacture. It owes its
particular melting point and crystal structure (vital to its use) to a mixture of
palmityl oleyl stearyl (POS) and distearyl oleyl (SOS) glycerol.
It has been known for many years that a mixture of stearin and palm-oil mid
fraction had the same fatty acid composition as cocoa butter, but did not give
quite the same results because the required mixed esters were not present. A
process that uses sodium alkoxides as catalysts has been in use for some years,
and a considerable tonnage of 'cocoa butter substitute' is made. Demand has
recently increased substantially-partly as a result of changes in EEC
regulations. At the same time, there has been increasing disquiet from
consumers about the use of 'chemicals' and 'additives'. This is to some extent
reflected in the attitudes of regulators, and in a situation where there may be
political pressures to prevent the introduction of new chemically processed
ingredients, enzymes take on an attractive image that may outweigh economic
disadvantage.
Both Unilever (1980) and Fuji Oil (1981) felt sufficiently interested to file
patents on the use of enzymes for interesterification, although both have
been actively engaged in chemical interesterification. In addition, there may
actually be a real advantage in the use of enzymes. This is because it is possible
1:3
+
s + + p + s
+ + + + e + + E
+ e +
/:"
+ E + p + o + s
+ e
+ & + & + & + p + s
Figure 9.3 The outcome of interesterification between dipalmityloleylglycerol and either stearic acid or tristearin,
by using either a 1-3 specific lipase or random chemical or enzymatic interesterification. The complexity of the
mixture is far less when specific enzymes are used. Because ofacyl group migration in practice, the difference is not so

Kết quả (Anh) 1:

Cocoa butter is a high-value fat, used in chocolate manufacture. It owes itsparticular melting point and crystal structure (vital to its use) to a mixture ofoleyl stearyl palmityl (POS) and oleyl distearyl (SOS) glycerol.It has been known for many years that a mixture of stearin and palm-oil midfraction had the same fatty acid composition as cocoa butter, but did not givequite the same results because the required mixed esters were not present. Aprocess that uses sodium alkoxides as catalysts has been in use for some years,and a considerable tonnage of ' cocoa butter substitute ' is made. Demand hasrecently increased substantially – partly as a result of changes in EECregulations. At the same time, there has been increasing disquiet fromconsumers about the use of ' chemicals ' and ' additives '. This is to some extentreflected in the attitudes of regulators, and in a situation where there may bepolitical pressures to prevent the introduction of new chemically processedingredients, enzymes take on an attractive image that may outweigh the economicdisadvantage.Both Unilever (1980) and Fuji Oil (1981) felt sufficiently interested to filepatents on the use of enzymes for interesterification, although both havebeen actively engaged in chemical interesterification. In addition, there mayactually be a real advantage in the use of enzymes. This is because it is possible1:3+s + p + s+ + + + e + + E+ e +/:"+ E + p + o + s+ e+ & + & + & + p + sFigure 9.3 The outcome of interesterification between dipalmityloleylglycerol and either stearic acid or tristearin,by using either a 1-3 specific lipase or random chemical or enzymatic interesterification. The complexity of themixture is far less when specific enzymes are used. Because ofacyl group migration in practice, the difference is not so

Kết quả (Anh) 2:

Cocoa butter is a high-value fats, used to print chocolate manufacture. It owes its
melting point and crystal structure Particular (Vital to its use) to a mixture of
oleyl palmityl stearyl (POS) and distearyl oleyl (SOS) glycerol.
It has known for many years được mà a mixture of stearin and palm-oil mid
Had the same fatty acid fraction composition as cocoa butter, but did not give
quite the same results required vì mixed esters were not present. A
process sodium alkoxides as catalysts mà dùng Đã years in use for some,
and a Considerable tonnage of 'cocoa butter substitute' is made. Demand has
mới Increased Partly as a result substantially-ins of changes EEC
Regulations. At the same time, there Đã from tăng disquiet
about the use of the Consumers 'chemicals' and 'Additives'. This is to some extent
Reflected in the Attitudes of regulators, and in a situation where there lẽ
Political pressures to Prevent the introduction of new chemically processed
ingredients, enzymes take on an attractive image có Economic outweigh the
disadvantage.
Both Unilever (1980) and Fuji Oil (1981) Felt sufficiently interested to file
patents on the use of enzymes for interesterification, although cả have
actively ENGAGED print được chemical interesterification. In addition, there unfortunately
be a real Advantage Actually in the use of enzymes. This is vì it is possible The
1: 3
+
s + p + s
+ + + + e + + e
+ e +
/: '
+ E + p + o + s
+ e
+ & + & + & + p + s
Figure 9.3 The outcome of interesterification stearic acid giữa dipalmityloleylglycerol and hoặc or tristearin,
by using specific hoặc a 1-3 or Enzymatic lipase or random chemical interesterification. The compLexity of the
mixture is far less specific enzymes are used khi. Because migration ofacyl printing group practice, the difference is not so