Production of cocoa butter equivalent by enzymatic interesterification of olive-pomace oil

It was aimed to add value to a cheap by-product, olive pomace oil, by converting it to a cocoa butter (CB)-like fat. For this purpose, immobilized sn-1,3 specific lipase-catalyzed acidolysis of refined olive pomace oil (ROPO) with palmitic (PA) and stearic (SA) acids was performed in model and natural system reactions to produce major triacylglycerols (TAGs) of CB.Optimized reaction conditions in model system study were used in natural system reactions. Natural system reactions were carried out in laboratory scale batch stirred tank reactor (STR) and a packed bed reactor (PBR). The product of PBR system was selected as CB-like fat. The CB-like fat contained 10.9% 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 19.7% 1(3)-palmitoyl-3(1)stearoyl-2-oleoyl-glycerol (POS) and 11.2% 1,3-distearoyl-2-oleoyl-glycerol (SOS), while commercial CB contains 18.9% POP, 33.1% POS and 24.7% SOS. The melting profile and SFC of the product were comparable to those of CB. Polarized light microscope (PLM) images showed no drastic changes in polymorphic behavior between CB and CB-like fat. In order to evaluate the performance of the product as a partial CB replacer, binary blends of CB and CB-like fat were prepared at different proportions and their physicochemical characteristics (TAG content, melting profile, solid fat content (SFC), microstructure, and oxidative stability) were investigated.The results of the study suggested that produced CB-like fat is suitable for use in confectionery products as a CB replacer up to 30% without altering the physical and chemical properties of the product significantly.