[Fractional crystalization of palm oil by classical method]. [Arabic]
1993
Dannan M. | Totanji M.T.
The present investigation was conducted to determine the possibility of using palm oil as an alternative to cocoa oil in chocolate preparations. Results revealed that: a) Two steps adopted in fractional crystalization of oil palm by classical method yielded three components (solid, semi-solid and liquid) differing in their quality from palm oil. b) The possibility of using the semi-solid components as an alternative to cocoa butter was good. c) Mixtures of semi-solid component and cocoa butter gave butter results when compared with those of cocoa oil and other imported alternatives such as AKO-EXT 01. d) The semi solid component may be used in chocolate preparatives based upon the percentage of solid triglycerides (SFI-solid fat index) freezing point, melting point, penetration curve, the distribution of triglycerides within mixture and the high degree of stability of the semi-solid component due to its high content of saturated fatty acids.
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