Cocoa butter‐like fats from domestic oils

Summary Technical considerations indicate that cocoa butter‐like mixtures can be prepared readily by the esterification of mixtures of oleic, palmitic, and stearic acids, or the interesterification of their glycerides, followed by the fractional crystallization of the reaction products. Using the indicated procedures, three cocoa butter‐like fractions were prepared. One consisted essentially of oleopalmitostearins, another consisted essentially of oleodistearins, while the third consisted mostly of oleodipalmitins. On the basis of softening point curves, the oleopalmitostearin product was most compatible with cocoa butter, the oleodistearin product was the next most compatible, while the oleodipalmitin product was least compatible. When mixed with cocoa butter, all three of the products produced consistencyvs. temperature curves whose shapes closely resembled that of cocoa butter. All of the mixtures softened over a short temperature interval though the actual temperature at which softening occurred varied. The several products are believed to be satisfactory cocoa butter replacements. Another cocoa butter‐like fat was prepared by the interesterification of 70 parts of completely hydrogenated cottonseed oil and 30 parts of olive oil and genated cottonseed oil and 30 parts of olive oil and the subsequent fractionation of the reaction product.