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KMID : 0380619920240020111
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 2 p.111 ~ p.116
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Studies on the Development of Cocoa Butter Equivalent Fat by Reverse - Micelle Enzyme Reaction System
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이윤형/Lee, Yoon Hyung
윤승헌/이규순/신웅규/Yoon, Seung Heon/Rhee, Kyu Soon/Shin, Woong Kyu
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Abstract
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Production of cocoa butter equivalent fat (CBE) from palm oil and stearic acid by reverse micelle lipase reaction system was studied. Qualitative and quantitative analyses of triglycerides were performed by HPLC. The reaction conditions for maximum conversion from triolein and stearic acid to 1-stearoyl-2,3-dioleoyl glycerol(SOO) and 1,3-distearoyl-2-oleoyl glycerol(SOS) were as follows: a molar ratio of water/Aerosol OT, 10; triolein, 30 mM; stearic acid, 90 mM; pH, 7.5; and temperature, 50℃. By lipase in reverse micellar system containing palm oil and stearic acid, 1,3-dipalmitoyl-2-oleoyl glycerol(POP), 1-palmitoyl-2,3-dioleoyl glycerol(POO) and SOO decreased, but large amounts of 1-palmitoyl2-oleoyl-3-stearoyl glycerol(POS) and SOS was formed.
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