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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #65802
Title: DERIVATION OF A COCOA BUTTER EQUIVALENT FROM JOJOBA TRANSESTERIFIED ESTER VIA A DIFFERENTIAL SCANNING CALORIMETRY INDEX

Author
item Sessa, David

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/3/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary: The need to add value to jojoba oils prompted us to develop its usage as a potential cocoa butter extender for chocolate candy manufacture. In this work, we analyzed a group of jojoba oils treated with different levels of hydrogen by sophisticated heat sensitive equipment to evaluate melting and crystallizing characteristics. From these characteristics, we could optimize the level of saturation needed to best mimic the melting and crystallizing properties of cocoa butter.

Technical Abstract: A series of wax ester blends was constructed by transesterifying native jojoba oil with 50 to 500 g kg**-1 completely hydrogenated jojoba wax esters. This series, when subjected to a standardized differential scanning calorimetry (DSC) tempering method, gave either 1, 2 or 3 enthalpic events which represented the diunsaturated, monounsaturated and saturated species. These species were verified by measuring the melting points of a native and completely hydrogenated jojoba wax ester and also demonstration that DSC thermograms of a synthetic monounsaturated wax ester possessed an endotherm with a melt between the diunsaturated and completely saturated species. The heats-of-fusion and heats-of- crystallization enthalpies of all three enthalpic events exhibited excellent correlation for the level of saturation. Chemometric indices were devised from heats of fusion and crystallization enthalpies to estimate the level of saturation in these blends. From these indices and also from regression analyses of each species' individual events, we could optimize the level of saturation needed to best mimic the melt and crystallization properties of cocoa butter. The wax ester blend with 400 g kg**-1 saturation most closely resembled the thermal properties of cocoa butter where the monounsaturated species of the jojoba blend gave identical thermograms to tempered cocoa butter.