In order to discriminate effectively the presence of a substitute in cacao butter, the compositions of shea butter, Borneo tallow, and sal fat, used as substitute materials, were analyzed and the results were compared with that of cacao butter. Results obtained are as follows :
1) In fatty acid composition, contents of C16 acid in shea butter and sal fat, and of C20 acid in sal fat were greatly different from that in cacao butter. Also, C20 : 1, not found in cacao butter, was found in both shea butter and sal fat, and C22 was found in sal fat. Borneo tallow showed a composition similar to that of cacao butter, although a slight difference was seen in the content of C16 and C18 acids.
2) In triglyceride composition, a great difference from cacao butter was seen in C50 of borneo tallow and sal fat, C52 in shea butter and sal fat, and C54 content in all three. Further, C50 was not found in shea butter, while C56 was found in all three fats, although it is hardly found in cacao butter. The latter was present especially in large amount in sal fat.
3) In sterol composition, the content of stigmasterol in borneo tallow and campesterol in sal fat was markedly different from that in cacao butter, and the content of campesterol was larger than that of stigmasterol in both fats in contrast to cacao butter. The main components in shea butter were α-spinasterol and Δ7-stigmastenol, being entirely different from cacao butter.
4) In 7 indices for judgement of purity of cacao butter indicated previously, a great difference from cacao butter was found in the ratios of C16/C18 and C52/C18 in shea butter, sito/ (stigma) - (campe) and stigma/campe in Borneo tallow, and sito/stigma) - (campe) and C16/C18 in sal fat.
