Abstract:

Cocoa butter is a fat which containing unique triglyccrides compo-sition. 2-position of the triglycerides is occupied by 89% of oleate. The trigyccrides consist of about 77% of monounsaturated disaturated glycerides GS2U ( POSt, StOSt, POP), less than 20% of monosaturated glycerides GSU2 and 1.4-2.8% of trisaturated glycerides GS3. So Cocoa butter possesses proper hardness and brittleness, retains its shape at normol room temperatures. But it mcits rapidly at physical temperature. Cocoa butter comsumption has been increasing. The supply of Cocoa butter falls short of demand already. Many kinds of Cocoa butter substitute have been searched and prepared. Several vegetable fats (Elaeis guineensis Jacq., Shorea robusta Gacrth, Madhuca latifolia, Mangifera indica L., Butyros permum parkii Kotschy and Sapium sebiferum (L.)Roxb.) have been used for the star-ting material of Cocoa butter equivalent (CBE). To expand the examination of triglyccrides composition of vegetable fats, especially the fats of Sapotaccac, Diptcrocarpaceae, Guttifcrac and Anacardiaccae. More new raw materials of CBE will be explored and prepared probably.

Key words: Cocoa butter, Cocoa butter equivalent, Fatty acid, Triglyceride composition