2009_Book_FoodChemistry

648 14 Edible Fats and Oils
Table 14.8. Characteristics of palm kernel oils
Oil palm Coconut Babassu
palm palm
(Elaeis (Cocos (Orbignya
guineensis) nucifera) speciosa)
Kernel oil content
(weight-%) 40–52 63–70 67–69
Fat/oil melting
range ( ◦ C) 23–30 20–28 22–26
Average fatty acid composition (weight-%)
8:0 6 8 4.5
10:0 4 6 7
12:0 47 47 45
14:0 16 18 16
16:0 8 9 7
18:0 2.5 2.5 4
18:1 (9) 14 7 14
18:2 (9,12) 2.5 2.5 2.5
dation to methyl ketones (“perfume scent rancidity”,
cf. 3.7.6).
Coconut and palm seed oils are important ingredients
of vegetable margarines which are solid
at room temperature. However, they melt in the
mouth with a significant heat uptake, producing
a cooling effect.
Coconut oil is obtained from the stone fruit of the
coconut palm, which grows throughout the tropics.
The moisture content of the oil-containing
endosperm, when dried, decreases from 50% to
about 5–7%. Such crushed and dried coconut endosperm
is called “copra” and is sold under this
name as a raw material for oil production around
the world.
Palm kernel oil is obtained from the kernels of
the fruit of the oil palm. The kernels are separated
from the fruit pulp, then removed from the
stone shells and dried prior to recovery of the oil.
Babassu oil is obtained from seeds of the babassu
palm, which is native to Brazil. This oil is rarely
found on the world market and is mainly consumed
in Brazil.
14.3.2.2.3 Oils Rich in Palmitic
and Stearic Acids
Cocoa butter and fats (solid at room temperature)
belong to this group, with the latter referred
to as cocoa butter substitutes (“cocoa butter
interchangeable fats”). They are relatively hard
and can crystallize in several polymorphic forms
(cf. 3.3.1.2). Their melting points are between 30
and 40 ◦ C. The relatively narrow melting range
for cocoa butter, as well as for some other types
of butter, is to be expected (Table 14.9). When cocoa
butter melts in the mouth, a pleasant, cooling
sensation is experienced (cf. 14.3.2.2.2). This is
characteristic of only a few types of triacylglycerols
present in fats which contain predominantly
palmitic, oleic and stearic acids. This fatty acid
composition is also reflected by the resistance
of these fats to autoxidation and microbiological
deterioration (Table 14.9). These fats are utilized
preferentially in the manufacturing of chocolates,
candy and confections.
Table 14.9. Fatty acid composition of cocoa butter and cocoa butter substitutes
Trade name Cocoa butter Illipè butter Borneo tallow Shea butter
(Mowrah butter) (Tengkawang fat, (Kerité fat)
Illipè butter)
Source Cacao tree Madhuca Shorea Butyrospermum
(Theobroma cocao) logifolia stenoptera parkii
Fat, melting range
( ◦ C) a 28–36 24.5–28.5 28–37 23–42
Average fatty acid composition (weight-%)
16:0 25 28 20 7
18:0 37 14 42 38
18:1 (9) 34 49 36 50
18:2 (9, 12) 3 9 <1 5
a The melting ranges reflect a pronounced fat polymorphism (cf. 3.3.1.2); the highest temperature given represents
the melting point of the stable fat modification.