Cocoa Butter Oil Research Articles

Fate ofSalmonellain dry confectionery raw materials

To study the behaviour of salmonellae inoculated in the dry, raw materials, related to chocolate confectionery manufacture, as affected by the strain, cell preparation method and storage temperature. Outbreak and non outbreak-associated salmonellae were used for the inoculation of cocoa butter oil, crushed cocoa and hazelnut shells, cocoa beans and almond kernels. Dry matrices were inoculated with lawn-collected and broth-grown cells and were stored at 5 and 21 degrees C for 21 days. Results demonstrated that all strains survived in all dry matrices. Lawn-collected cells survived considerably better than broth-collected cells, at either temperature, and outbreak-associated strains of Salmonella serotype Enteritidis PT30 and Salmonella serotype Oranienburg appeared to be among the best surviving strains. The work demonstrated that salmonellae can survive storage for 3-4 weeks in dry raw materials and that survival is dependent on the source of strains, cell preparation and inoculation methodology, and storage temperature. The data contributes to understanding the parameters to consider when assessing the risk of dry raw materials as the most likely source of salmonellae in chocolate processing plants. It also demonstrates the importance of implementing effective lethal processes and segregation procedures to prevent cross-contamination to ensure the safety of confectionery products regarding Salmonella.

Effect of dietary n-3 fatty acids on HMG-CoA reductase and ACAT activities in liver and intestine of the rabbit.

The regulation of hepatic and intestinal 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase and acyl-CoA; cholesterol acyltransferase (ACAT) activities by dietary fish oil was examined in the rabbit. Rabbits were fed 10% menhaden oil or menhaden oil plus 1% cholesterol for 14 days. They were compared with animals fed a control diet or one enriched with long-chain saturated fats consisting of 10% cocoa butter oil or cocoa butter oil plus 1% cholesterol. Plasma cholesterol was increased in rabbits fed the fish oil and the two cholesterol-containing diets. In the liver, ACAT activity was increased and HMG-CoA reductase activity was decreased in rabbits ingesting the fish oil. The same was true for animals ingesting both cholesterol-containing diets. In the intestine, ACAT activity was not affected by the ingestion of the fish oil compared to control rabbits; however, it was significantly higher in animals fed the fish oil compared to animals ingesting the cocoa butter. HMG-CoA reductase activity was decreased in the distal two-thirds of the intestine in animals fed the menhaden oil compared to activities observed in controls. In animals ingesting the cholesterol diets, intestinal reductase was significantly decreased, whereas intestinal ACAT activity was increased in rabbits ingesting the cocoa butter and cholesterol diet when compared to their controls. Lipid analysis of hepatic and intestinal microsomes demonstrated an enrichment of n-3 polyunsaturated fatty acids in membranes from rabbits ingesting the menhaden oil.(ABSTRACT TRUNCATED AT 250 WORDS)

Fatty Acid Composition of Cocoa Butter Oil by Urea Fractionation and Programmed Temperature Gas Chromatography

Abstract This proposed urea fractionation procedure concentrates esters with similar GLC retention times in separate fractions. GLC peaks of esters present in cocoa butter oil in trace amounts (0.001–0.1%), which are normally hidden under major peaks, can then be detected. By modified programmed temperature GLC techniques, it is possible to detect the short and long chain length fatty acids present in cocoa butter oil. The odd and even chain length saturated acids from C10 to C28, mono-unsaturates C16 to C24, branched acids C16 to C24, and linoleic and linolenic acids were detected.