PRODUCTION OF COCOA BUTTER REPLACER FROM RAPESEED OIL HYDROGENATED WITH FRESH AND SPENT NICKEL CATALYST
 
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Pol. J. Food Nutr. Sci. 1999;49(3):81–90
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ABSTRACT
The possibility of application of rapeseed oil hydrogenated with fresh and spent (previously used for rapeseed hydrogenation) nickel catalyst for production of cocoa butter replacer has been examined. Because the fat hydrogenated with spent catalyst had similar properties to the fat obtained with industrial sulphur-modified nickel catalyst (ISMN catalyst), the rapeseed oil was hydrogenated with spent catalyst to similar iodine values (ca. 76) like with ISMN catalyst. The hydrogenation mechanism with fresh nickel catalyst is different, therefore, during its usage oil was hydrogenated to lower iodine values (65-59). The hydrogenated rapeseed oil with fresh and spent nickel catalyst was fractionated by crystallisation from acetone to obtain a cocoa butter replacer. The crystallisation conditions were the same as in case of the fat obtained with ISMN catalyst. The temperature of the first crystallisation was 22oC, and 2oC during the second one. Using spent catalyst the replacer was obtained with the similar yield (over 60%) as with ISMN catalyst. Furthermore, the physical properties and chemical composition of both replacers were also similar. Applying fresh nickel catalyst the cocoa butter replacer had similar physical properties but different chemical composition. The replacer contained about 10 % higher amount of saturated fatty acids and nearly 20 % less of trans isomers than one obtained with sulphur-modified nickel catalysts. The results show that both fresh and spent nickel catalysts may be applied for production of cocoa butter replacer.
ISSN:1230-0322