Studies Of The Preparation Of Low-calorie Chinese Tallow Cocoa Butter Equivalent By Lipase-catalyzed Interesterification

Chocolate products have a large consumer market in China, cocoa butter is the importantraw material which faces a scarcity of supply, expensive and entirely dependent on imports,and cocoa butter equivalent be considered as the optimal cocoa butter replacer due to similarphysicochemical properties, so the study of cocoa butter equivalent is very important. Asobesity arises, more and more customers abandoning chocolate because of its high calorie, sothe research of decreasing calorie of chocolate is becoming a new hot spot. Chinese tallow oilbe considered as the optimal raw material of cocoa butter equivalent which is rich in POP, sothis paper researched the preparation of Low-calorie cocoa butter equivalent（L-CTCBE）from Chinese tallow oil by enzymatic interesterification.The study firstly optimizes the process of preparation of L-CTCBE by usingimmobilized lipase Lipozyme TL IM as a catalyst and Chinese tallow oil(CTO), stearicacid(S) and behenic acid(B) as substrates. With help of GC and TLC, trans-esterification ratio,stearic acid index and products’ melting point were investigated by CCRD to obtain theoptimum process parameters. The optimal process was water activity0.06, enzyme dosage19.70U/g, mass ratio of substrates was1.86(S+O/CTO,S/B=1/1,wt/wt), reaction temperature65℃, incubation15.5h, the trans-esterification ratio was34.9%and stearic acid was0.52,melting point of L-CTCBE was37.0℃.Selected liquid-liquid extraction process as the deacidified treatment of L-CTCBE, theoptimum process parameters were investigated by CCRD. The optimal process was IPA(isopropyl alcohol) concentration75.00%, material ratio1.50. Under the optimum processparameters, when the extraction times was5and extraction temperature35℃, the extractionratio was higher than97%, and yield more than95%.Because of endogenous antioxidants suffered destruction during the manufacturingprocess, antioxidant compound of L-CTCBE was investigated. Using synergetic effect ofdifferent antioxidants, the compositions of the optimized antioxidant compound weredetermined by Schaal experiment. The result was that BHT (butylated hydroxytoluene)0.11‰, PA(phytic acid)0.11‰, VE (Vitamin E)0.13‰.The paper compared basic physical-chemical properties, fatty acid and triacylglycerol compositions between L-CTCBE and cocoa butter. They were similar in acid value, iodinevalue, peroxide value, saponification value and water and volatile matter contents, contents ofoleic acid, stearic acid and palmitic acid also had no significant difference. L-CTCBE’melting point was higher than cocoa butter due to L-CTCBE had9.41%behenic acid,triacylglycerol compositions also exists large difference between the two oil.