Cocoa butter‐like fats from fractionated cottonseed oil: I. preparation

The manufacture of salad oil from cottonseed oil can produce a byproduct stearine fraction consisting essentially of 1‐palmito and 1,3‐dipalmito triglycerides of oleic and linoleic acids and having an iodine value of ca. 72. Hydrogenation of this fraction to an iodine value of ca. 28–42, under conditions simultaneously selective and conducive to a low rate oftrans‐isomer formation, yielded a product that could readily be fractionated to produce over 60% of a cocoa butter‐like fat. The conditions of fractionation influenced the yield and properties. Fractionation was most easily accomplished by tempering the solidified hydrogenation product and leaching with a petroleum naphtha or acetone.