The fats market for the chocolate and compound industry continues to expand because of increased consumption and the possible lack of cocoa butter on the market. In addition, the possibility of using different fats in the production of chocolate and still keep the name "chocolate" is an important area of research, provided that the value of alternative fats is not higher than that of cocoa butter. Palm olein is a product derived from the fractionation of palm oil and widely used in the frying area due to its high oxidative stability. Due to the appearance of more unsaturated vegetable oils, of lower cost and with high oxidative stability, the olein market may become less attractive. For this reason, the objective of this project is the use of the chemical and enzymatic interesterification reaction of mixtures containing palm olein and fully hydrogenated palm oil and the evaluation of the products obtained through various techniques such as gas chromatography (GC), differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR), aiming at obtaining an equivalent fat of cocoa butter or even for another purpose to be identified and with this can provide a greater added value for palm olein.
News published in Agência FAPESP Newsletter about the scholarship: