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United States Department of Agriculture

Agricultural Research Service

Title: A Cocoa Butter Substitute Via Dsc Indices of Transesterified Wax Esters?

Authors
item Sessa, David
item Nelsen, Terry
item Kleiman, Robert
item Arquette, James - INTL FLORA TECHNOL

Submitted to: North American Thermal Analysis Society Meeting
Publication Type: Proceedings
Publication Acceptance Date: December 20, 1995
Publication Date: N/A

Technical Abstract: A series of transesterified wax ester blends consisting of native and completely hydrogenated jojoba waxes were subjected to several heat/cool cycles. When evaluated by DSC, three enthalpic events were observed which represented diene, monoene and saturated wax ester composition. Chemometric indices were constructed from heats-of-fusion, heats-of-crystallization and crystallization onset temperatures to estimate the % saturation in these transesterified blends. From these indices and also from regression analyses of the individual events, we could predict the degree of saturation needed to best mimic the thermal properties of cocoa butter. Enthalpies and crystallization onset temperatures of transesterified blends with 5 to 50% saturation were determined. The blend with 40% saturation most closely resembled cocoa butter.

Last Modified: 8/29/2014
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