Performance of a Cocoa Butter‐Like Fat Enzymatically Produced from Olive Pomace Oil as a Partial Cocoa Butter Replacer

Abstract

AbstractOlive pomace oil is a by‐product of olive oil processing and it is considered a low‐quality oil. Considering its suitable triacylglycerol (TAG) composition, this work aimed to convert refined olive pomace oil (ROPO) to a cocoa butter (CB)‐like fat using sn‐1,3 specific lipase, and to investigate its performance as a partial CB replacer. CB‐like fat was produced from olive pomace oil by sn‐1,3‐specific lipase‐catalyzed acidolysis in a packed bed reactor. Binary blends of CB and CB‐like fat (CB:CB‐like fat) were prepared in different proportions, and their physicochemical characteristics [TAG content, melting profile, solid fat content (SFC) and microstructure] were investigated. The contents of 1,3‐dipalmitoyl‐2‐oleoyl‐glycerol (POP), 1(3)‐palmitoyl‐3(1)stearoyl‐2‐oleoyl‐glycerol (POS) and 1,3‐distearoyl‐2‐oleoyl‐glycerol (SOS) in the 100:0 blend were 18.9, 33.1 and 24.7%, respectively. These contents decreased to 11.0, 20.0 and 11.7%, respectively, in the 0:100 blend. Although the melting point (28.5 °C) did not change significantly above 30% CB‐like fat addition, the shape of the melting peak became wider and irregular. An isothermal solid diagram of SFC showed that better compatibility was observed at temperatures above 35 °C for all blends. Addition of over 30% CB‐like fat caused significant difference in the microstructure.