Characterization and functionality of enzymatically produced cocoa butter equivalents

30 June 2014 → 30 June 2015
Regional and community funding: Special Research Fund
Research disciplines
  • Agricultural and food sciences
    • Food sciences and (bio)technology
specific lipase cocoa butter equivalent cocoa butter
Project description

Cocoa butter (CB) is an important ingredient in chocolate and other confectionery products. There is an

increasing demand for chocolate products and as the price of CB is high and the supply uncertain and

variable, alternatives such as cocoa butter equivalent (CBE) should be found. Commercial and low cost

vegetable oils can be modified to valuable products through enzyme catalyzed modifications.The fatty acid

(FA) composition on TAG backbone is the most important property of the starting oil. Free fatty acids (FFA)

can be used in these types of reactions. As for CBE production the sn-2 position, containing oleic acid,

needs to remain unchanged, a 1,3 specific enzyme is used for that purpose.