Food Chemistry

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. 52. 54
18:1 (9) 14 7 14
18:2 (9,12) 2. 52. 52. 5

dation to methyl ketones (“perfume scent rancid-
ity”, cf. 3.7.6).
Coconut and palm seed oils are important ingre-
dients 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 trop-
ics. The moisture content of the oil-containing
endosperm, when dried, decreases from 50% to
about 5–7%. Such crushed and dried coconut en-
dosperm is called “copra” and is sold under this

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 < 15
aThe 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.

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 sepa-

rated 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 con-

sumed 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 co-

coa 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 triacylglyc-

erols 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.