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Confectionery fat from phulwara (Madhuca butyracea) butter.

Yella Reddy, S. and Prabhakar, J. V. (1994) Confectionery fat from phulwara (Madhuca butyracea) butter. Fett Wissenschaft Technologie, 96 (10). 387-390, 16 ref..

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Abstract

Properties of phulwara butter, a tree kernel fat of possible use as a confectionery fat or cocoa butter substitute, were studied. Data are given for fatty acid composition, triglyceride composition, cooling curves, dilatometry characteristics, and performance of a phulwara fat fraction in a milk chocolate system. Phulwara butter behaved as a plastic fat without any supercooling properties; this is due to presence of trisaturated triacylglycerols. An olein fraction produced after separation of 10% stearin fraction showed considerably improved supercooling properties, but had lower solid fat index at ambient temp. (making it unsuitable for use in chocolate). A middle stearin fraction obtained by 2-stage fractionation had acceptable solid fat index at ambient temp. A cocoa butter blend containing 15% phulwara stearin fraction had a melting curve similar to that of cocoa butter. However, the fraction showed limited compatibility with cocoa butter. It depressed the overall melting range of cocoa butter even at a concn. of 15%; it lowered the solid fat content at 32.5

Item Type: Article
Uncontrolled Keywords: COCOA-BUTTER; FATS-; FATS-VEGETABLE; SIMULATED-FOODS; VEGETABLE-PRODUCTS; COCOA-BUTTER-SUBSTITUTES
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2018 08:31
Last Modified: 28 Aug 2018 06:40
URI: http://ir.cftri.com/id/eprint/2798

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