COCOA BUTTER EQUIVALENTS MANUFACTURED BY FERMENTATIVE INTROMOLECULAR INTERESTERIFICATION METHOD AND COCOA BUTTER EQUIVALENTS MANUFACTURE METHOD Russian patent published in 2013 - IPC A23D7/00 A23G1/00 

FIELD: food industry.

SUBSTANCE: invention relates to cocoa butter equivalents manufactured by a fermentative intromolecular interesterification process and to cocoa butter equivalents production method. The method refers to manufacture of solid butter having high SOS content by way of mixing vegetable oil for preparation of the butter with a fatty acid or a fatty acid ester with 1,3 specific lipases addition to the produced mixture for implementation of uninterrupted intramolecular interesterification, to the produced reagents distillation for removal of the fatty acid, ethyl ether, monoglyceride and diglyceride generated as a result of the reaction and to fractional extraction of the produced reagents for solid phase separation. The cocoa butter equivalents may substitute the existing imported cocoa butter equivalents at a ratio of 1:1 due to similar chemical properties and do not differ from natural cocoa butter in terms of taste and properties and have lower content of fatty acids trans-isomers. According to the present invention, the solid butter may generate the desirable triglyceride structure in the butter, based on reaction conditions.

EFFECT: invention ensures improved purity and efficiency of the whole process due to repeated usage of all the by-products (other than the main product) in the process of distillation and fractional distillation; it is environmentally friendly due to usage of a fermentative intramolecular interesterification reaction.

11 cl, 4 dwg, 14 tbl, 5 ex