1 of 1

  • Cocoa butter equivalents (CBE) are derived from reconstructing of triacylglycerols (TAGs) within oils.
  • As the demand for cocoa butter (CB) increases, the global supply decreases due to climatic conditions. 
  • In addition, in order to supply cocoa butter, there have been inhumane practices of child labor, therefore, resorting to synthesizing an equivalent assists in preventing such inhumanities.
  • The main TAGs within olive oil and palm oil that will be prioritized during characterization:
    • POP, POS, POO, SOS, SOO
    • 1-palmitoy-2,3-dioleoyl glycerol is the target TAG
  • Chocolates used for Quantitative study: milk, white, and dark (90% cocoa).

​

  • Cocoa butter equivalents (CBE) are derived from reconstructing of triacylglycerols (TAGs) within oils.
  • As the demand for cocoa butter (CB) increases, the global supply decreases due to climatic conditions. 
  • In addition, in order to supply cocoa butter, there have been inhumane practices of child labor, therefore, resorting to synthesizing an equivalent assists in preventing such inhumanities.
  • The main TAGs within olive oil and palm oil that will be prioritized during characterization:
    • POP, POS, POO, SOS, SOO
    • 1-palmitoy-2,3-dioleoyl glycerol is the target TAG
  • Chocolates used for Quantitative study: milk, white, and dark (90% cocoa).

​

 Enzymatic Synthesis of Cocoa Butter Equivalent (CBE) using Oils and the Quantification of cis and trans

 Isomeric Fatty Acids in Chocolate Products

 Rose Tomson, Jacqueline Medina, Hala Muhiar, Rahilah Alkak, A. Paige Wicker, Nazmee Parveen, Frank W. Foss, Kevin A. Schug

 Department of Chemistry and Biochemistry, The University of Texas at Arlington, Arlington, TX

Column

FAMEWAX: 30 m, 0.25 mm x 0.25 µm (Restek)

Oven Temp.

200 °C (hold 1 min.) to 250 °C at 30°C/min (hold for 4 min.)

Detector Temp.

250 °C

Injector Temp.

250 °C

Injection Volume

1.0 µL

Carrier Gas

Helium

Split Ratio

1:100 (FID) , 1:20 (MS)

Ion Source Temp. and Interface Temp.

Ion Source: 150 °C, Interface: 230 °C

 Expected Outcomes

Acknowledgements

Methods

Procedures

Schematics

Future Works

Synthesis of CBE

Quantitative Methyl Esterification of Chocolate Fats 

DSC 

Polymorphic 1 

GC-MS 

Peak composition % 1 

GC-MS2

Gas Chromatography Mass Spectrometry (GC-MS)  and GC-Flame Ionization Detector for Quantitative Study

References

(1) Mohamed, I.O. Appl Biochem Biotechnol. 2015, 175, 757–769. 

(2) Amorim, T. L. et al. J. Agric. Food Chem. 2019, 67 (40), 

  • Run the FAMEs samples and separated cis/trans FAMEs on GC-MS. 
  • Begin synthesis of cocoa butter equivalent.

​

Objectives

  • Quantify fatty acids in chocolates
  • Synthesize Cocoa Butter equivalents (CBE)
  • Compare % peak areas of 1-palmitoy-2,3-dioleoyl glycerol (POO) over time

​

Synthesis

  • For the kinetic study, the triacylglycerol compositions will be measured over different time intervals. 
  • Percent peak areas will be used as an alternative to concentration.

Kinetics

Characterization

Characterization of Synthesis

  • Dr. Kayunta Johnson-Winters
  • Anna Romero
  • Joisha Girme
  • Ravi Ramkissoon

Quantitative

FAMEs

  1. C14:00 Methyl myristate (124-10-7), 0.1%
  2. C16:00 Methyl palmitate (112-39-0), 26.8%
  3. C16:01 Methyl palmitoleate (1120-25-8), 0.4%
  4. C17:00 Methyl heptadecanoate (1731-92-6), 0.3%
  5. C18:00 Methyl stearate (112-61-8), 33.7%
  6. C18:01 Methyl oleate (112-62-9), 34.3%
  7. C18:02 Methyl linoleate (112-63-0), 3.1%
  8. C18:03 Methyl linolenate (301-00-8), 0.2%
  9. C20:00 Methyl arachidate (1120-28-1), 1.3%
  10. C22:00 Methyl behenate (929-77-1), 0.2%

C15

C13

C15

Palmitic

C13

Stearic

C5

= C9

C6

Introduction

= C3

= C6

C6

= C3

= C3

=C6

Sn,1-3 Lipase

KOH

Palmitic acid

Stearic acid

Oleic acid

Linoleic acid

Linolenic acid

CBE

+

Figure 1. Predicted chromatogram of FAMEs standard from Restek EZGC

Figure 4.

Figure 3.

Figure 2.