Table 1 Triacylglycerol (TAG) Composition (%) of Cocoa Butter (CB),Stearins (S) and Oleins (O)

Scheme 1 Acetone fractionation processing of cocoa butter (CB) at four different temperatures and sample/solvent ratio (w/v) conditions:

17°C / 1:7,

18°C / 1:5,

20°C / 1:5 and

22°C / 1:5

Table 1 Triacylglycerol (TAG) composition (%) of cocoa butter (CB),stearins (S) and oleins (O)

TAG (%) / CB / S18 / O18 / S20 / O20 / S22 / O22 / S17 / O17
PPSt / 0.7 / 0.7 / 0.0 / 0.6 / 0.3 / 0.6 / 0.6 / 0.6 / 0.0
POP / 19.6 / 17.8 / 31.1 / 15.0 / 29.8 / 17.7 / 20.6 / 17.8 / 29.7
PLP / 2.0 / 1.6 / 6.3 / 1.1 / 4.0 / 1.7 / 2.2 / 1.1 / 7.3
PStSt / 0.5 / 0.4 / 0.0 / 0.2 / 0.0 / 0.0 / 0.4 / 0.4 / 0.7
POSt / 40.3 / 43.3 / 23.3 / 44.0 / 32.4 / 41.6 / 40.3 / 45.0 / 20.8
POO / 4.2 / 2.7 / 12.0 / 2.3 / 8.0 / 3.5 / 5.0 / 1.7 / 13.3
PLSt / 3.3 / 2.3 / 7.4 / 1.9 / 5.8 / 2.7 / 3.5 / 1.7 / 8.1
PLO / 0.2 / 0.3 / 1.2 / 0.4 / 1.1 / 0.6 / 0.6 / 0.1 / 1.4
StOSt / 22.7 / 25.1 / 14.6 / 29.3 / 14.4 / 24.4 / 18.9 / 26.9 / 11.9
StOO / 4.1 / 3.0 / 2.9 / 2.6 / 3.1 / 3.9 / 5.1 / 2.1 / 4.0
StLO/OOO / 1.7 / 1.8 / 1.2 / 1.4 / 1.2 / 2.2 / 2.5 / 1.5 / 2.9
StOA / 0.9 / 1.0 / 0.0 / 1.2 / 0.0 / 1.0 / 0.3 / 1.1 / 0.0
SSS / 1.2 / 1.1 / 0.0 / 0.8 / 0.3 / 0.6 / 1.0 / 0.9 / 0.7
SUS/SSU / 87.8 / 90.1 / 82.6 / 91.3 / 86.4 / 88.2 / 85.5 / 92.5 / 77.7
SUU/UUU / 11.0 / 8.8 / 17.4 / 7.9 / 13.3 / 11.2 / 13.5 / 6.6 / 21.6
POP/POSt/StOSt / 82.6 / 86.2 / 69.0 / 88.3 / 76.6 / 83.7 / 79.8 / 89.7 / 62.4

P: palmitic acid; St: stearic acid; O: oleic acid; L: linoleic acid; A: arachidic acid; S: saturated fatty acid; U: unsaturated fatty acid.