Trans-Free CBA from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends

A study by researchers from Thailand, Malaysia and China showed a structured lipid (SL) obtained from interesterification blends of palm kernel stearin  (PKS), coconut oil (CNO) and fully hydrogenated palm stearin (FHPS) has high potential for use as trans-free cocoa butter alternatives for the production of compound chocolate.  In particular, SL blends 60:10:30 (PKS:CNO:FHPS) and 70:10:20 (PKS:CNO:FHPS) showed total contents of trans fatty acids at ≤ 0.06 g per 100 g.  In general, the amount of trans fatty  acids  present   in    trans-free  food  is   limited   to ≤ 0.5 g/serving.
  The researchers were Pimwalan Ornla-ied and Sopart Sonwai of Silpakorn University Department of Food Technology, Thailand; Chin Ping Tan of Universiti Putra Malaysia, Department of Food Technology; and Yong Wang of Jinan University, Department of Food Science and Engineering.  The study was published in the January 2021 issue of Journal of American Oil Chemists Society.