The
objective of this study was to produce healthy cocoa butter substitutes from
extra virgin olive oil rich in omega-9 and polyphenols by blending process with
palm oil avoiding hydrogenation and esterification processes. Oil blends,
formulated by binary blends of palm oil and extra virgin olive oil at different
ratios (90:10, 80:20 and 70:30) compared
with commercial cocoa butter. The physicochemical properties (refractive index,
melting and slip point, color index, acidity, peroxide value, iodine number and induction period by Rancimat method) have
been determined for palm and olive oils and the produced cocoa butter substitute.
Also, fatty acid composition was
identified by gas liquid chromatography
and solid fat content of the produced cocoa butter substitute was measured by Nuclear Magnetic Resonance (NMR) and total polyphenols of oils and produced
cocoa butter substitute were determined. The results indicated that all the values of melting and slip point
were about the human body temperature (37°C), also results show a
high content of cocoa butter produced from oleic acid, as well as phenolic
compounds, and this leads to an increase in oxidative stability.
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