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Cocoa Butter and Its Alternatives: a Reveiw JOURNAL OF BIORESOURCE ENGINEERING AND TECHNOLOGY Journal homepage: www.jakraya.com/journal/jbet REVIEW ARTICLE Cocoa Butter and Its Alternatives: A Reveiw Bindu Naik*a and Vijay Kumar b aDepartment of Farm Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttarpradesh, India. bDepartment of Food Technology, Doon P.G. College of Agriculture Science and Technology, Selaqui, Dehradun, Uttarakhand, India-248011. Abstract Cocoa butter (CB) is the byproduct of cocoa bean processing industry and is obtained from the mature bean from the Theobroma cacao plant. It is an important ingredient in the chocolate and other confectionery industries. It's valued for its unique physicochemical properties which is given by its peculiar fatty acid composition. The major triacylglycerols *Corresponding Author: (TAG) present in CB is symmetrical and contains very less amount of highly unsaturated fatty acid. The major fatty acids present in it are palmitic Bindu Naik acid, stearic acid, oleic acid and linoleic acid, but low amounts of lauric Email : [email protected] acid and myristic acid. Increasing demand and shortage of supply for CB, poor quality of individual harvests, economic advantages and some technological benefits have induce for the development of its alternative Received: 13/02/2014 called cocoa butter replacer (CBR). In the CBRs the TAG compositions are Revised: 05/03/2014 similar but are not identical to genuine CB. Most of them are produced by either modification of natural fat or by their blending in different Accepted: 08/03/2014 proportion. However, it couldn’t satisfy the consumer and fulfill the demand of confectionery industries. This review gives a brief idea about the processing of cocoa pod, the production of cocoa butter and its composition with fats that are commonly used as its Replacers. Keywords: Cocoa butter, Cocoa butter replacers, Theobroma cacao , Interesterification. 1. Introduction amounts of caffeine and theobromine. It also contains Cocoa bean (CB) is the fatty seed found inside a fat soluble antioxidants such as vitamin E in the form cocoa pod, fruit of the Theobroma cacao plant . It is of β-tocopherol, α-tocopherol and γ-tocopherol helps in small evergreen tree belong to the family Malvaceae . its storage by increasing its therapeutic properties. CB This plant is native to the deep tropical regions of can crystallize into several polymorphic forms, having Central and South America. After harvesting the cocoa α, γ, β’ and β, crystals, with melting points of 17, 23, o fruit, it is opened to expose the seed, then fermented for 26, and 35-37 C respectively. In the chocolate a few days to separate pulp and seed. Pulp is used in production, only β crystal is used because it has a high distilleries and seed is used to prepare cocoa powder or melting point. This crystal structure confers chocolate chocolate and cocoa butter. The processing method of products an excellent quality in terms of sheen, snap, cocoa fruit is given in Fig 1. Cocoa butter is obtained and smooth texture. It is also used in the formulation of by pressing of mature cocoa beans. CB is a valuable cosmetics and soap due to its moisturizing and byproduct of the cocoa industry. It is a pale yellow antioxidant properties which give it an anti ageing liquid with a characteristic odor and the flavor of effect. chocolate. It is an important and the only continuous fat Due to the fact that about 30% of the world's phase found in chocolate, which help in the dispersion coca crops are destroyed by pests and disease and is of the other ingredients also (Wang et al., 2006). It is deteriorating due to climate change. With this the fat brittle at temperature below 25 ○C, soften in the hand content of the cocoa bean is small in amounts as and melts in the mouth having at a temperature of compared to the other fatty crops. It accounts for more about 34C. This specific physio-chemical properties than 50-58% of the cocoa beans. Less amount of fat makes it is an important ingredient in confectionery content and is cultivated in few countries having a industry. It is not greasy to touch. Cocoa butter tropical climate, makes it availability unstable and contains a high proportion of saturated fat, derived expensive (Knapp, 2007). Other than this to overcome from starch and palmitic acid and contains trace some technological problems like fat bloom, etc. Journal of Bioresource Engineering and Technology | Year-2014 | Volume 1 | Pages 07-17 © 2014 Jakraya Publications (P) Ltd Naik and Kumar….Cocoa Butter and Its Alternatives: A Reveiw Harvested cocoa pod Opening of pod to expose beans Fermentation Fermented pulp (use to produce Cocoa beans distil alcoholic spirits) Drying Roasting Cracking De shelled using winnower Shells (used as source of fuel) Nibs are Grinding Chocolate is prepared by mixing with milk Chocolate liquor powder, sugars etc. Pressing Cocoa butter Cocoa press cake Cocoa Fig 1: Processing of cocoa pod for production of CB, cocoa powder and chocolate. during chocolate production it needs to design fats or produced specifically by chemical or enzymatic substitutes to use as CB alternatives (Hassan et al., fractionation from plant fats (Reddy and Prabhakar, 1995; Moreton, 1988; Liu et al., 2007). Vegetable oils 1989; Bloomer et al., 1990; Chang et al., 1990; Reddy are abundant in C18:1 acid, hence are very suitable to and Prabhakar, 1990; Sridhar et al., 1991; Chong et al., blend with cocoa butter replacer (CBR) and it is very 1992; Nesaretnam and Md. Ali, 1992; Mojovic et al., good for confectionery fat due to its lower melting 1993; Lipp and Anklam, 1998a). Interesterification of point. Most of the CBR are obtained from natural plant natural fats like palm kernel oil (PKO) and palm oil Journal of Bioresource Engineering and Technology | Year-2014 | Volume 1 | Pages 07-17 © 2014 Jakraya Publications (P) Ltd 8 Naik and Kumar….Cocoa Butter and Its Alternatives: A Reveiw (PO) (Bloomer et al., 1990; Calliauw et al., 2005; disaturated 1,3-distearoyl-2-oleoyl glycerol (SOS), Hashimoto et al., 2001; Undurraga et al., 2001; Zaidul 1(3)-stearoyl-2-oleoyl-3(1)-palmitoyl glycerol (SOP) et al., 2007c), mango seed fat (Ali et al., 1985; and 1,3-dipalmitoyl-2-oleoyl glycerol (POP) with oleic Jimenez-Bermudez et al., 1995; Kaphueakngam et al., acid in sn-2 position of glycerol backbone (Simoneau 2009; Lakshminarayana et al., 1983; Solis-Fuentes, et al., 1999; Liu et al., 2007). This specific fatty acid 1998), kokum butter (Maheshwari and Reddy, 2005; composition and its arrangement give it a value Reddy and Prabhakar, 1994), Sal fat (Gunstone, 2011; crystallization and melting characteristics in the mouth Reddy and Prabhakar, 1989), Shea butter (Olajide et with cooling effect in the mouth, and the typical mouth al., 2000), illipe fat (Gunstone, 2011) etc. are feeling which makes this fat the main base for conducted . chocolates and confectionery products (Shukla, 1995). The total saturated fatty acid present in CB consists of 2. Processing of Cocoa Pod to Extract about 57-64% and unsaturated fatty acid about 36-43%. Cocoa Butter The saturated fatty acid present in CB is consists of Cocoa pod contains beans consists of about 85% palmitic acid, stearic acid, lauric acid and myristic acid, nib and 15% shell. After harvesting pods are opened to arachidic acid and in unsaturated fatty acid present are expose beans and are used to remove pulp and cocoa oleic acid, palmitoleic acid, linoleic acid and α- beans with discarding rind. The rind separated pods are linolenic acid where palmitic acid, stearic acid, oleic passed for sweating in heaps or trays where acid are present in higher amount and lauric acid, fermentation occurs. During this, pulp that surround the myristic acid, palmitoleic acid, arachidic acid, linoleic bean is liquefied by the application of natural acid in low amount. Cocoa butter triacylglycerols have liquefying enzymes present in pulp. Liquefaction of saturated fatty acids at the 1, 3-positions and oleic acid pulp helps in easy separation of beans from the pulp. at the 2-position with oleic, stearic and palmitic acid as The cacao fruit pulp is very sweet, hence liquefied the main fatty acids (Talbot, 1999). The typical fatty fermented pulp is used in the distillery industries to acid composition of cocoa butter with their percentage produce distills alcoholic spirit. Separated beans are is given in Table 1. In CB natural antioxidant like dried using conventional or unconventional heat source vitamin E such as β-tocopherol, α-tocopherol and γ- to remove extra moisture for storage or transportation tocopherol are present which help in it preservation. it process. Dried beans are cleaned to remove foreign contains β-tocopherol in higher amount followed by α- materials and are roasted at controlled condition. After tocopherol and γ-tocopherol (Erickson et al., 1983). fermentation using this step proper chocolate flavor is Table 1: Fatty acid and triglycerides profile of genuine cocoa developed. The roasted beans are cracked to remove butter shell. Cracked beans are desh elled using the light flow of air called winnowing process. It gives cleaned Types of fatty acids % of fatty deshlled nibs which are ground to have cocoa mass or acids liquor. Cocoa liquor can be directly used or can mix Saturated fatty acids 57-64 with other required substances for chocolate making. Palimitic acid (C16:0) 24.5-33.7 Cocoa liquors are used to extract cocoa butter. Stearic acid (C18:0) 33.7-40.2 Myristic acid (C14:0) 0-4 Several methods are employed for the extraction of Arachidic acid (C20:0) 1 cocoa butter from the cocoa mass. It includes hydraulic Lauric acid (C12:0) 0-1 press, mechanical press, supercritical fluid extraction Unsaturated fatty acids 36-43 (SFE), and solvent extraction method (Asep et al., Oleic acid (18:1) 26.3 -35 2008; Nair, 2010).
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