カカオ脂類似脂肪の製造研究 (第4報)

パーム油よりの製造とその性状について

抄録

In preparing the cacao butter like fat from palm oil, two methods were investigated, one merely by fractional crystallization and the other fractional crystallization after hydrogenation. The qualities of the products by the above two methods were compared to with that of cacao butter, which resulted as follows.
The yield of cacao butter like fat from palm oil was 15 per cent, which was obtained by eliminating higher and lower melting fractions through twice fractional crystallization using methyl ethyl keton as solvent. For the purpose of increasing yield, the fractional crystallization of hydrogenated palm oil was investigated. After testing selective and nonselective conditions of hydrogenation, we obtained the cacao butter like fat of good quality from the palm oil hydrogenated under selective condition and through twice fractional crystallization from methyl ethyl keton. The yield was 20 per cent.
The cacao butter like fat thus obtained showed no melting point lowering when mixed with cacao butter, and we confirmed that the qualities on melting point, softening point, and on solid content index were satisfactory.