Aboissa - Product - Cocoa Butter Equivalent (C.B.E.

) | leos Vegetais

1/28/2014

Sua empresa sempre ver a nossa com bons leos!

THE ABOISSA PRODUCTS EQUIP. SEMINOVOS NEWS

UNITS EQUIP. NOVOS EVENTS CONTATO

Cocoa Butter Equivalent (C.B.E.)

Code:604 - Unit:Palm & Lauric Oils
Request more information about this product

Cocoa butter is fat natural edible cocoa seed , extracted during the process of making chocolate and cocoa powder. During processing , the cocoa bean and cocoa powder are separated at an early stage and then recombined in the manufacture of forward slashes (brown ) chocolate . There are a number of tropical oils such as coconut oil and Palm Kernel Oil / Palm Oil are used in place - since they are equivalent - the cocoa butter in the manufacture of chocolate coatings , to reduce costs , production time melhorarar and increase the storage limits . These products can not use the name of " true chocolate " and are sold as " compound coating " . If you are not sure if you are buying real chocolate or " composite coatings " , look at the ingredients , the real chocolate contains no fats or oils , except Cocoa Butter . The color of the cocoa butter and slightly yellowish , obtaining favorable characteristics , such as hardness at room temperature and rapid melting gloss when placed in the mouth. The Cocoa Butter is composed of three major triacylglycerols ( TAG ) :1.3 - dipalmitoyl - 2 - oleoylglycerol ( POP ) , 1 ( 3 ) - palmitoyl- 3 ( 1 ) , stearoyl - 2 - oleoylglycerol ( POS ) and 1 3 - Distearoyl -2- oleoylglycerol (SOS) and oleic acid at the sn-2 position . Stearic acid and palmitic acid has a ratio of 1.3 : 1.0 . Due to the high cost and fluctuations in supply and demand , there is equivalent to Cocoa Butter ( CBE ) , with a composition similar to TAG and used as alternative trade cheap oil . The Palm Oil is low cost and availability , and chemical composition are similar to Cocoa Butter . Therefore, the Palm Oil is a suitable raw material for the production of alternative and equivalent CBE . The preparation of CBE by enzymatic interesterification is catalysed by lipases . This preparation has attracted markets to offer some advantages over chemical catalysts . One of these advantages is that it produces less byproducts . Other advantages are lower power consumption and better control of the product .

http://www.aboissa.com.br/en/products/view/604/cocoa-butter-equivalent-cbe.html

1/4

Aboissa - Product - Cocoa Butter Equivalent (C.B.E.) | leos Vegetais

1/28/2014

Recently, vegetable oils such as palm oil and olive oil , has been popularly used to prepare CBE by microbial lipases in batch stirred tank reactor . However , the procedures lipase -catalyzed interesterification to the production of CBE were not practiced in the industry due to microbial lipase being of relatively high cost . The fatty acid content of the oil palm were determined as a preliminary step in this characterization, since it contained high levels of oleic acid ( 48 % ) . Structural analysis of TAG in Palm Oil was then performed to determine their suitability as raw materials for the production of cocoa butter equivalents . It was found that oleic acid is more concentrated in the 2 position of TAGs . Temperature also exerts an important influence on enzymatic interesterification . The optimum temperature for interesterification is 45 C , in the range of 50-55 C , the proportion of stearic acid and palmitic acid , respectively. A temperature of 45 C was adopted in the preparation of CBE . The reaction time was set from 0 to 24 hours to evaluate the effect of time on the fatty acid profiles of CBE at 45 C using palm oil and methyl stearate as substrates . The palmitic acid content rapidly decreased from 62.2 % in palm oil, to the desired level (26.9%) in 4 hours. Meanwhile, stearic acid level increased rapidly from 5.2% to 36.8% . Therefore , based on the above finding , reaction time 4 hours appeared to be optimal and was used in subsequent experiments . Each chocolate uses different proportions . Chocolate with Cocoa Butter has the best flavor, but you can substitute with vegetable oils - if you think about saving . Can be with cocoa powder that gives the flavor of the chocolate, but the cocoa butter is what gives you that unique texture . The Cocoa Butter also protects the antioxidant properties of cocoa and chocolate. The proportion of cocoa butter in chocolate is one of the factors that determines the quality ( and price ) of chocolate. If the melting point of cocoa butter is below your body temperature , the chocolate melts very easily . Applications Fine quality , not of lauric Cocoa Butter Equivalent , is ideal for molded chocolates . Can be mixed with cocoa butter in any proportion ( fully compatible ) without changing any features . Packing The product may be supplied in bulk or in packs of 20 or 25 kilograms. Storage CBE should be stored in cool , dry and odor free . This product does not require a Material Safety Data Sheet . It is an edible product . Photos of the product:

http://www.aboissa.com.br/en/products/view/604/cocoa-butter-equivalent-cbe.html

2/4

Aboissa - Product - Cocoa Butter Equivalent (C.B.E.) | leos Vegetais

1/28/2014

Other products

EQUIPMENTS
Sale and purchase of new equipment, seminew, mats, plants, ... New Pre-Owned

ABOISSA SUPPORTS

INDICATORS
Price Sugar Var(%) Price Var(%)

R$ 49,68/sc -0,08% Cotton Rice R$ 36,90/sc 0,22% Calf Cattle R$ 113,96/@0,64% Coffee Corn R$ 26,04/sc -1,62% Soybean Source: Cepea - Last update: 24/01/2014

R$ 228,70/lp 0,18% R$ 869,70/cab-0,17% R$ 285,03/sc -0,73% R$ 65,02/sc -0,03%

NEWSLETTER Cadastre-se e receba todas as novidades. Name E-mail SEND

http://www.aboissa.com.br/en/products/view/604/cocoa-butter-equivalent-cbe.html

3/4

Aboissa - Product - Cocoa Butter Equivalent (C.B.E.) | leos Vegetais

1/28/2014

SEND

Aboissa Vegetable Oils - 2013 All rights reserved Design: AC - Arte Criao e Comunicao | Developed by CIO Solutions

http://www.aboissa.com.br/en/products/view/604/cocoa-butter-equivalent-cbe.html

4/4