Palm oil (PO) and sal fat (SL) were dry fractionated separately at 30-33°C to remove the high melting constituents, yielding palm olein (POo), and sal olein (SLo). Acetone fractionation was then conducted on a blend of POo+SL(7:3) to produce CBE1, and on a blend of POo+SLo(7:3) to produce CBE2. Changes in the composition of the fractionated products were monitored from the triacylglycerol profiles and polar lipid content, while physical changes were observed from the DSC melting profile and Jensen cooling curve. The dry fractionation reduced the trisaturated triacylglycerol content of palm oil, but had no profound effect on the triacylglycerol composition of sal fat. Nevertheless, dry fractionation reduced the polar constituents of sal fat, and improved the physical characteristics of the CBE produced.

Keywords: cocoa butter extender, fractionation, palm oil, sal fat