Cocoa Butter Research Articles

A Three-Stage Solidification Model for Food Particles

A three-stage solidification model for food droplets has been implemented in a computational fluid dynamics code. It comprises of an initial cooling stage that is based on the principles of convective heat transfer. This is followed by the solidification period that is initiated once the droplet cools to a phase change temperature. Finally, when the droplet is completely solidified, the tempering phase begins where the droplet cools to the temperature of the ambient air. The model has been validated with respect to the experimental data for cocoa butter. Additional simulations were made in which the crystallization behavior of the cocoa butter droplets in relation to the droplet size, ambient air temperature and the relative drop-gas velocity was investigated. It was found that the crystallization time is exponentially related to the droplet size. Further, it increased with the ambient temperature, but decreased with the relative drop-gas velocity. Overall, the results suggest operating at the extreme values of the process parameters, requiring high amount of energy, to minimize the crystallization time. It was concluded that there is a need for optimizing the operating conditions of the powder production process to minimize the energy requirement of the system while maintaining a reasonable crystallization time.

Heterogeneous Nucleation Effects of Talc Particles on Polymorphic Crystallization of Cocoa Butter

Polymorphic crystallization of cocoa butter (CB) in a bulk system was examined for the influence of adding talc particles at different concentrations (0.1–5%). While the system was cooled from the melt and subsequently heated, changes in the heat flow and crystal structure of CB were analyzed using differential scanning calorimetry (DSC) and synchrotron radiation X-ray diffraction (SR-XRD). Synchrotron radiation microbeam X-ray diffraction (SR-μ-XRD) was employed to determine lamellar-plane directions of CB crystals occurring with talc addition. At any cooling rates (0.1–15 °C/min) applied, talc promoted CB crystallization to elevate the onset crystallization temperature logarithmically with the increasing concentration of talc; this effect became more prominent at higher cooling rates. Talc also acted as a polymorphic stabilizer so that CB crystallized in more stable forms even when cooled at highest rate of 15 °C/min. Moreover, a highly ordered lamellar-plane direction was extensively observed for CB crystals occurring with 0.1% talc addition, which was disturbed by 0.5% talc addition probably due to the spatial dispersion of densely populated talc particles in their randomized orientation. These heterogeneous nucleation effects indicate the potential of talc particles to be used for the quality and productivity control of CB-based products.

The Comparison of the Effectiveness of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) in Chocolate Manufacture

This study aimed at (a) comparing the effectiveness of the use of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) on food products and (b) measuring the effectiveness of the sub-groups of the Cocoa Butter Alternatives. In this study, the researchers used Structural Equation Modelling (SEM) with the Partial Least Square (PLS) approach. The analysis showed that (a) CB was more effective in the utilization than CBA and (b) after comparing sub-groups of the CBA examined in this study, Cocoa Butter Substitute (CBS) was more effective than Cocoa Butter Replacer (CBR) and Cocoa Butter Equivalent (CBE). This study is a practical recommendation for the use of CBA so that it can be widely applied in the chocolate industry.

RESEARCH OF THE INFLUENCE OF THE COMPONENTS OF CHOCOLATE GLAZES ON THEIR RHEOLOGICAL CHARACTERISTICS

Chocolate glaze is a large-tonnage component of various branches of food technology, which also performs important technological tasks, namely: helps to slow down oxidation processes; improving emulsifying and dispersing properties; prevents hardening of certain types of products; prevents the ingress of moisture, which increases the shelf life of the confectionery, etc. At the first stage, the main problems of production of the confectionery industry are determined - they require a scientific justification for the choice of competitive components of production technology, taking into account quality-cost indicators. Next, for the specified parameters of the production technology determine the components of the formulation of chocolate glazes. As an example, the results of studies of selected technological parameters of some compositions of chocolate glazes, a comparative analysis of their effectiveness on the rheological properties of compositions based on cocoa butter: alternative surfactants – standard lecithin – alternative surfactants - monoglycerides and a mixture of mono-, di- and triglycerides from palm oil by glycerolysis in the presence of an alkaline catalyst. Analysis of the system of results and calculation equations allowed to offer recommendations for the intensification of production processes: effectively reduces the viscosity of compositions based on cocoa butter, which, in turn, makes it possible to use them for partial replacement of lecithin in the manufacture of confectionery.

Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution-Alternating Least Squares.

Cocoa butter (CB) is an ingredient traditionally used in the manufacturing of chocolates, but its availability is decreasing due to its scarcity and high cost. For this reason, other vegetable oils, known as cocoa butter equivalents (CBE), are used to replace CB partially or wholly. In the present work, two Peruvian vegetable oils, coconut oil (CNO) and sacha inchi oil (SIO), are proposed as novel CBEs. Confocal Raman microscopy (CRM) was used for the chemical differentiation and polymorphism of these oils with CB based on their Raman spectra. To analyze their miscibility, two types of blends were prepared: CB with CNO, and CB with SIO. Both were prepared at 5 different concentrations (5%, 15%, 25%, 35%, and 45%). Raman mapping was used to obtain the chemical maps of the blends and analyze their miscibility through distribution maps, histograms and relative standard deviation (RSD). These values were obtained with multivariate curve resolution–alternating least squares. The results show that both vegetable oils are miscible with CB at high concentrations: 45% for CNO and 35% for SIO. At low concentrations, their miscibility decreases. This shows that it is possible to consider these vegetable oils as novel CBEs in the manufacturing of chocolates.

Kokum Butter: Potential Source of in Confectionary Industry

Cocoa butter is an important ingredient in the confectionery industry because of its unique physicochemical properties which are given by its peculiar fatty acid composition. Increasing demand and shortage of supply for cocoa butter, poor quality of individual harvests, economic advantages, and some technological benefits have induced for the development of its alternative or replacer. Kokum kernel is a byproduct of the agro-processing industry in India containing about 40–50 % fat which has the potential as a worthy cocoa butter alternative (CBA). However, inefficient extraction techniques that are practiced at the cottage level restrict its industrial applications.

StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors

Chocolate softening and fat bloom are the main defects in many tropical and subtropical markets. Incorporation of hard fats with similar triacylglycerol-type to cocoa butter, 1,3-distearoyl-2-oleoyl-glycerol (StOSt)-rich fats, is considered the most effective way to solve both problems. This review defines StOSt-rich fats based on the concepts of cocoa butter improvers and extenders, and further summarizes their potential sources, such as, mango kernel fat, illipe butter, sal fat, shea butter, kokum butter, algal butters and recombinant sunflower oils. Typical preparation techniques, including fractionation and esterification, are highlighted, with a clear focus on the improvement of StOSt levels by removing low-melting triacylglycerols and other interferants. Particular emphasis is given to the fat bloom formation in heat-stable chocolates formulated with StOSt-rich fats. The potential mechanisms in relation to compatibility between StOSt-rich fats and cocoa butter, dilution effects of low-melting triacylglycerols, and crystal changes affected by diacylglycerols are discussed as well. StOSt-rich fats consist of 30%–70% StOSt, 20%–60% low-melting triacylglycerols and 1.0%–7.2% diacylglycerols. Fractionation or sn -1,3 specific esterification is supposed to increase the StOSt levels as well as remove other components that may pose negative effects on chocolate structure. Mango kernel fats have attracted special interests because of the large amounts of kernels around the world, which have not been effectively utilized. Biotechnology and oilseed breeding are currently interesting technologies used to produce new StOSt-rich fats. Heat and bloom stabilities could be improved simultaneously by tailoring the StOSt-rich fats to suitable triacylglycerol compositions and diacylglycerol contents. • StOSt-rich fats are expected to solve softening and fat bloom defects of chocolates. • Exotic fats and recombinant vegetable oils are the potential StOSt-rich fats. • Fractionation and esterification could improve the purity of StOSt-rich fats. • Rapid fat bloom may occur in heat-stable chocolates formulated with StOSt-rich fats. • Eutectics, dilution effects and inconsistent crystal transition result in the bloom.

Shea ( Vitellaria paradoxa C. F. Gaertn.) – the emergence of global production networks in Burkina Faso, 1960–2021 1

After Burkina Faso's independence, shea butter continues to be the key staple edible oil used by Burkinabe households although alternatives are now being placed in local markets. Shea (Vitellaria paradoxa C. F. Gaertn.) is primarily managed as a food tree crop for African consumers but has been promoted as a wild and abundant crop which gives African women cash and empowerment. New international demand for edible Cocoa Butter Equivalents (CBEs) from the 1960s onwards led to the introduction of several state-led efforts to regulate and control the shea trade through stabilization funds and parastatal marketing boards. These were abandoned after 1984, when cocoa prices collapsed and shea markets were liberalized. Increasingly since 2003, several leading Trans-National Corporations that manufacture CBEs are involved in sourcing shea kernels to meet the growing demands of the multi-billion-dollar confectionary and cosmetics industries. Burkina Faso and Ghana are two of the main exporting countries producing 60–75% of all international shea offtake. West, Central and East African women shea collectors and their associations have also managed, more recently, to meet the growing demand for 'hand-crafted' shea butter for the global personal care sector and new niches in the edible oil industry. Attempts to explain the radical transformation of shea supply chains in West Africa have focused on relatively recent events and actions detached from the broader historical context in which they are embedded. This paper adopts a broad periodization, stemming from the formulation of CBEs incorporating shea and palm stearin in the 1960s, and using a Global Production Network approach to understand the role and position of women shea producers and their associations at the intersection of global, regional, and local periodic markets. It challenges the assumption that global markets are necessarily a more viable alternative to reliance on local, domestic, or regional markets. The growth of global trade in shea kernels and shea butter has been accompanied by significant land cover and land use changes which has led to the progressive loss of trees, biodiversity, and other ecosystem services such as pollination and carbon sequestration. This presents new socio-economic challenges, including threats to local food and nutrition security, tenure rights and the livelihoods of local communities.

Peningkatan Kualitas Lemak Kakao dengan Penambahan Ekstrak Kulit Biji Kakao

<em>Cocoa bean shells (</em>Theobroma cacao L.<em>) are by-products of cocoa beans processing and are considered waste. However, cocoa bean shells are potential antioxidants due to their content of bioactive compounds. This study aimed to: (1) determine the polyphenol content of cocoa bean shell extract using three types of solvents, and (2) determine the effect of adding cocoa bean shell extract on changes in the quality of cocoa butter. This research was conducted at the Integrated Laboratory of Balittri, Sukabumi, West Java, from December 2020 to January 2021. This study used a completely randomized design (CRD) with several solvents: metanol 80%, ethanol 96%, and ethyl acetate 96%. Three extracts solutions were applied to cocoa butter stored for 12 months (control) with a volumes factor: 0,5; 1,5; and 2,5 ml/50 ml cocoa butter. The results showed that the total polyphenol value and antioxidant capacity of cocoa bean shells extract in ethanol and methanol solvents were not significantly different. The extract using methanol solvent had the highest total polyphenol value and antioxidant capacity compared to the other two solvents, </em><em>29,27±2,45 mgGAE/g and 19,55±5,52 mgGAEAC/g, respectively. The types of solvent were not significantly different in reducing acid number and peroxide value, but increasing the volume of cocoa bean shell extract reducing the acid number and peroxide values. The addition of 2.5 ml extract to cocoa butter that has been stored for 12 months could reduce the acid number and peroxide to below the value of fresh cocoa butter.</em>

Improving The Quality of Cocoa Butter By The Addition of Cocoa Bean Shells Extract

Kulit biji kakao ( Theobroma cacao L.) merupakan limbah kakao yang memiliki potensi sebagai antioksidan karena mengandung senyawa bioaktif. Penelitian ini bertujuan untuk: (1) mengetahui kandungan polifenol ekstrak kulit biji kakao menggunakan tiga jenis pelarut, dan (2) mengetahui pengaruh penambahan ekstrak kulit biji kakao terhadap perubahan mutu lemak kakao. Penelitian ini dilaksanakan di Laboratorium Terpadu Balai Penelitian Tanaman Industri dan Penyegar (Balittri), Sukabumi, Jawa Barat, mulai bulan Desember 2020 hingga Januari 2021. Penelitian menggunakan rancangan acak lengkap (RAL) dengan perlakuan pelarut metanol 80%, etanol 96%, dan etil asetat 96%. Ekstrak dari ketiga pelarut kemudian diaplikasikan dalam lemak kakao yang telah disimpan selama 12 bulan (kontrol) dengan volume: 0,5; 1,5; dan 2,5 ml/50 ml lemak kakao. Hasil penelitian menunjukkan bahwa ekstrak kulit kakao menggunakan pelarut etanol dan metanol memiliki nilai total fenolik dan kapasitas antioksidan yang tidak berbeda nyata. Ekstrak yang menggunakan pelarut metanol memiliki nilai total fenolik dan kapasitas antioksidan paling besar dibandingkan dua pelarut lainnya, masing-masing 29,27±2,45 mgGAE/g dan 19,55±5,52 mgGAEAC/g. Jenis pelarut ekstrak tidak berbeda nyata dalam kemampuannya menurunkan bilangan asam dan bilangan peroksida, tetapi semakin banyak ekstrak pelarut yang ditambahkan maka semakin menurunkan nilai bilangan asam dan peroksida. Penambahan ekstrak 2,5 ml pada lemak kakao yang telah disimpan 12 bulan dapat menurunkan bilangan asam dan bilangan peroksida hingga di bawah nilai lemak baru yang diproses.

Impact of Cooling Profile on Refined Palm Oil Crystallization: Microscopic and Small and Wide‐Angle X‐Ray Scattering Investigations

AbstractAmong the different possible strategies, thermal control is a major lever to control fat structure (i.e., triacylglycerols (TAGs) molecules organization and crystals morphology). In this article, the impact of thermal treatments on TAGs packing tendency contained in refined palm oil (RPO) is determined. Three cooling profiles are considered: slow, intermediate, and fast. Slow cooling induces the formation of β’ polymorphic form in sequence as 2Lβ’ then 3Lβ’ configurations. RPO rapidly cooled first crystallizes in α form before turning into the 2Lβ’ structure. At intermediate cooling profile, 2Lβ’ and 3Lβ’ are observed and another original phase ϕ is formed around 0°C. This phase has similarities with the sub‐α phase observed in cocoa butter which corresponds to a β’ subcell and presents the capacity of adapting its composition during cooling, leading to an increase of its interplanar distances by decreasing temperature.Practical applications: In case of fats in food products, suitable cooling profile is a compromise between rheological properties of final product (thus, sensorial properties) and relative stability during storage. In this article, three different cooling profiles applied to RPO, leading to various crystal lattices are studied. These lead to systems with varying sensory properties and stability.

Bioprospecting brown algae (Sargassum polycystum C. Agardh) as a potential antioxidant additive in snack bar and its sensory evaluation

Fucoxanthin from brown algae has potential as a promising functional food component. However, fucoxanthin is less stable under high temperature and light exposure. The purpose of this study was to analyse the effect of stevia and cacao butter in increasing the stability of Sargassum polycystum C. Agardh extract containing fucoxanthin and its application as a snack bar. Brown algae, S. polycystum, was extracted using 96% foodgrade ethanol. Antioxidant activity and stability assay were performed using the 2,2- Diphenyl-1-Picrylhydrazyl (DPPH) method. Antioxidant activity of both, extract (E) and extract + stevia (ES), was found to decrease with time. Meanwhile, cacao butter was able to maintain extract’s stability without any significant difference when compared to extract alone. A combination of extract, stevia, and cacao butter (ESC) were found to be able to maintain antioxidant stability. Formulation of a snack bar with cacao butter and 1% stevia were more preferred by the panellists when compared to the other formulations. This study reports that cacao butter and 1% stevia is able to maintain antioxidant stability and improve the economic value of S. polycystum, one of them through the formulations of the snack bar.

Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel.

The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulated with hydroxypropyl methylcellulose (HPMC) as an entrapper of sunflower oil by using the foam-templated approach. Four different CB/OG blends were prepared and characterized as potential CB substitutes (100/0 control), at replacement levels of 30%, 50%, 70% and 100% (70/30, 50/50, 30/70 and 0/100 blends), and subsequently, CB/OG-based chocolates (CB/OG-Ch) were formulated (100/0-Ch, 70/30-Ch, 50/50-Ch, 30/70-Ch and 0/100-Ch). Both the CB/OG blends and the CB/OG-Ch counterparts were characterized by dynamic and stationary rheology, hardness, thermal parameters, microstructure, and oil-binding capacity; in addition, the lipid profile of the chocolates was analyzed, and a sensory analysis was performed. Increasing the OG proportion in the CB/OG blend weakens the rigidity and strength of the fat-crystal network conferred by the CB, and decreases both its viscoelasticity and thermal parameters, but the differences between all the different properties and parameters of the CB/OG-Ch samples diminished in presence of the other ingredients used in the chocolate formulation. Sensory analysis evidenced that it is possible to replace up to 70% of CB with the OG, although from a technological point of view a replacement level of 50% would seem more appropriate. As compared to 100/0-Ch, 50/50-Ch and 30/70-Ch involve saturated fat reductions of 55% and 37%, respectively.

Analisis Daya Saing Ekspor Kakao Olahan Indonesia di Pasar Jerman

One of the commodities which play a role in the economy of Indonesia is Cocoa, as one of the largest cocoa producers in the world, every year Indonesia keeps giving its effort to fulfilling the demand of the market, including Germany. This article has the objective of analyzing the competitiveness of Indonesian processed cocoa in Germany and analyzing the export competitiveness of processed cocoa between Indonesia and Ivory Coast, Belgium, Switzerland, and the Netherlands from 2014 to 2019. The data used are secondary data, obtained through various institutions such as the Indonesian National Agency for Statistics Center, International Trade Center (ITC), UN COMTRADE, and International Cocoa Organization (ICCO). In order to analyze the competitiveness of all processed cocoa commodities, the methodology used is Revealed Comparative Advantage (RCA). The result of the RCA calculation shows that all Indonesian processed cocoa commodities such as cocoa paste (HS 1803), cocoa butter (HS 1804), and cocoa powder (HS 1805) have a comparative advantage in the German market. The result of this analysis shows that cocoa powder commodity has a higher RCA score compared with the other processed cocoa products. The implication of the research is that the research was conducted as empirical support that cocoa processed commodities in Indonesia must be taken into account in order to compete in the German market. Indonesia must increase the export volume of its processed cocoa in order to increase the value of the domestic cocoa industry. This research is expected to provide input to the government so that it can provide assistance in the form of incentives to small cocoa entrepreneurs engaged in the export sector so that these entrepreneurs can reduce production costs and stabilize Indonesian cocoa prices.

Entrance flow of unfoamed and foamed Herschel–Bulkley fluids

The present study investigates extrusion processing of unfoamed and foamed cocoa butter (CB) crystal-melt suspensions (CMSs) with varying crystal volume fraction ΦSFC. Capillary rheometry derived flow curves were fitted with the Herschel–Bulkley–Papanastasiou (HBP) model, and the derived yield stress to wall shear stress ratio τ0/τw of CB CMSs was compared for the various ΦSFC. Foamed CB CMSs behaved fluidlike for ΦSFC≤11.9% and according to a brittle porous solid for ΦSFC>11.9%. The dimensionless entrance pressure loss nen/α as a function of dimensionless shear stress τ∗ was higher for foamed compared to unfoamed CB CMSs at ΦSFC≤11.9% and lower for foamed compared to unfoamed CB CMSs at ΦSFC>11.9%. The ΦSFC dependent difference in nen/α was attributed to the crystal confinement in the die entrance flow, which is increased in the case of elastic gas bubble deformation and decreased in the case of plastic gas pore collapse. The computational fluid dynamics simulated flow of unfoamed and foamed CB CMSs through an abrupt circular 20:1 contraction with the HBP model was compared with the experimental results from quantitative entrance flow visualization (QEFV). Furthermore, the QEFV derived half center incidence angle θ as well as the entrance flow shear and elongational rates γ˙ef and ϵ˙ef were derived and used to establish a model predicting the Bagley entrance pressure loss ΔPBag and calculate an entrance flow characteristic shear and elongational viscosities ηefs and ηefe.

3D Printing of Soy Protein- and Gluten-Based Gels Facilitated by Thermosensitive Cocoa Butter in a Model Study

In this study, formulation of soy protein- and gluten-based gel materials for 3D printing in a model study has been successfully developed employing thermosensitive cocoa butter to investigate its feasibility for preparing meat analogues. The influence of protein, starch, and sodium alginate on extrusion formability and printing accuracy was investigated. The extrusion formability of doughs of soy protein isolate was notably better than that of pea protein. Addition of appropriate amounts of cocoa butter, Tween-80, and sodium alginate was essential to achieve superior 3D printing performance. Thermosensitive cocoa butter provided fluidity to the doughs during 3D printing above room temperature and retained the shape upon solidification at room temperature. SEM-EDS, FT-IR, and solid-state NMR investigations revealed that the hydrogen bonding interaction of the soy protein and gluten network generated the fundamental continuous fibrous architecture of the gels. The developed strategy in this study would be valuable for formulating materials for 3D printing.

Physical characterization of the milk chocolate using whey powder

In this study it was found that the complex microstructure of chocolate was modified by the addition of whey into original milk chocolate. A decreasing particle size diameter of the dispersed cocoa fat particles with increasing whey content followed by dynamic light scattering measurements was confirmed. Changes of the chocolate fat crystallinity through disrupting the highly ordered cocoa fat dense crystal aggregates to the less developed ones deformed by the inclusion of whey particles into the complex chocolate mass were simultaneously confirmed. These morphology changes affected the thermal and rheological behaviour of the studied samples by decreasing the melting peak temperature as well as Casson's plastic viscosity with increasing whey content. Furthermore, a gradual decrease of the hardness, thus reflecting the plasticising effect of the whey particles on the complex crystalline structure of the chocolate, was observed. The latter fact was also confirmed by the decreased acoustic emissions during chocolate breakage, thus indicating the change of the fracture process from brittle to more ductile.

Effect of heterogeneous hydrophobic coating on floating of insoluble particles

Food powders often exhibit hydrophobic surface areas. To understand the effect of corresponding wettability variations on particle floating, which critically influences powder reconstitution, we studied floating of glass beads after creating surface heterogeneity by spraying cocoa butter. Force-position curves were recorded to characterise contact line pinning.Floating of particles with surface heterogeneities comprised a dynamic phase, which to our knowledge has not been reported previously. Measured forces varied due to contact line pinning/depinning. The results indicate that the dynamic floating phase is caused by gradual depinning. Steady-state floating is reached once pinning is sufficiently pronounced.We also demonstrate that surface heterogeneities complicate theoretical predictions of particle floating. The use of sessile drop contact angles for modelling was identified as an important source of error, as weak pinning points can affect contact angles but are oftentimes overcome during floating. Moreover, local pinning effects are not necessarily represented by a sessile drop.

A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents

AbstractFractionation is a well‐established process adopted in the fats and oils industries. It involves the separation of low and high melting triacylglycerol under controlled cooling conditions into olein and stearin fractions with distinct chemical and physical properties. Amongst the other vegetable oils, palm oil is one of the most fractionated oils in the past few decades mainly attributed to its semisolid properties. The various fraction of palm oil allows it to be used in different types of food products such as margarine, frying oil, and cocoa butter substitute. In fractionation, proper control of the fractionation conditions is important to produce the fractions with desirable stearin and olein quality. The purpose of this paper is to critically review the fractionation conditions (crystallization temperature, agitation, cooling rate and crystallization time) that affect the yield and quality of the oil produced. Additionally, it also provides the latest updates on the influence of seeding agents (diacylglycerol, monoacylglycerol, hard fat, phytosterol, phospholipid, lecithin, essential oil, sugar, polyglycerol ester, and talc) used in fractionation. This article is useful to provide a fundamental understanding of fractionation to scientists from the industries or academia working in the fats and oils industries.Practical Applications: This paper provides an in‐depth understanding of fractionation particularly on the parameters of fractionation in influencing the quality and yield of the stearin and olein produced. It also for the first time presents the effect of addition of various seeding agents on palm oil fractionation which can help the industry to select the appropriate seeding agents to improve the currently employed fractionation process. Thus, it can act as a guideline for the industry to understand and select the appropriate fractionation conditions when developing a new product using this approach. The fractionation conditions discussed here can also be used as a reference when fractionating other types of fats and oils as most of them share a common background.

Early detection of microcomedones induced by cocoa butter using reflectance confocal microscopy.

Many ingredients used in cosmetics evoke a comedogenic response. The concept of ''acne cosmetica'' was developed to link the use of certain ingredients to comedone formation. Various clinical research methods have been suggested for the effective screening of an ingredient that can worsen acne or acneiform eruption and confirm its clinical relevance as to whether it is used as a non-comedogenic claim. Although comedogenicity assessment has not yet been established, attempts have been made to evaluate the comedogenicity of cosmetic ingredients and find the most appropriate method to evaluate comedogenicity in human skin. Total 6 participants were included in the study. Each participant received patches on the upper back containing cocoa butter. We used reflectance confocal microscopy (RCM) to count the number of microcomedones and follicles induced by cocoa butter. The mean value change of microcomedone/follicle by the comedogenic substance was significantly higher than that of the non-applied site for 2 weeks (p=0.0419). The mean value changes of the microcomedone diameter caused by the comedogenic substance were significantly larger than those found at the non-applied site at 2 and 4 weeks (p=0.0026 and p=0.0038, respectively). We recommend RCM as a non-invasive real-time method that is useful for evaluating comedogenicity and early detection of a microcomedone.