Cacao Butter and Alternatives Production

Year 2019, Volume: 34 Issue: 1, 51 - 60, 30.06.2019

VASSIRIKI Cısse Fahri Yemişçioğlu

Abstract

Cacao Butter (CB) is a unique vegetable fat product,
which is obtained from cocoa beans. CB is solid at room temperatures because of
its high proportion of saturated fatty acids such as palmitic and stearic acids.
Due to its physicochemical values, CB is used in the production of chocolate;
cosmetics, pharmaceuticals, etc. But the high demand on CB, increases İts price
and consequently it becomes insufficient for manufacturers or consumers. To
overcome this drawback, vegetable fats similar to CB are being utilized to
supply this demand. The Replacers, substitutes or equivalents of CB are
produced from fractioned, hydrogenated or interesterified vegetable oils such
as mango butter, Shea fat, Sal fat, tallow fat, illipe fat which are mixed with
other oils/ fats.  Analogous fats are
called Cacao Butter Replacers (CBR), Cacao Butter Equivalent (CBE) and Cacao Butter
Substitutes (CBS) which have different physicochemical characteristics (Melting
Point, Solid Fat Content, and Triglyceride). This review gives a brief idea
about the cocoa butter production and its composition with alternative fats and
fats modification techniques.

Keywords

Cacao butter, Replacers, Equivalent

Kakao Yağı ve Alternatif Üretimi

Abstract

Kakao Yağı (CB), kakao çekirdeklerinden elde edilen eşsiz bir bitkisel yağdır. Palmitik ve stearik asitler gibi yüksek oranda doymuş yağ asidi oranı nedeniyle oda sıcaklığında katı hale gelmektedir. Fizikokimyasal değerleri nedeniyle, Kakao yağı çikolata kozmetik, eczacılık ürünlerinin üretiminde kullanılır. Ancak CB'ye olan talebin artmasıyla birlikte, fiyatı artmakta dolayısıyla üreticiler aynı işlevi görecek alternatif yağlara ihtiyaç duymaktadır. Bu sorunları çözmek için CB'ye benzer bitkisel yağ formülasyonları üzerinde araştırmalar yapılmıştır. Mango, shea, tallow, illipe, ve/veya karışım yağları Fraksiyone, hidrojene veya interesterifye edilerek bu kapsamdaki alternatif yağlar üretilmektedir. Bunlar Kakao Yağı Muadiller (CBR), kakao yağı eşdeğerleri (CBE) ve kakao yağı ikame ediciler (CBS) olarak adlandırılmaktadır. Bu alternatif yağlar farklı fizikokimyasal özelliklere (Erime noktası, Katı Yağ Oranı, Triglyserit) sahiptir. Bu makalede, kakao yağı üretimi ve alternatif yağlar ve bileşimleri hakkında bilgiler derlenmeye çalışılmıştır.

Keywords

Kakao Yağı, Muadiller, Eşdeğerleri

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