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Cocoa butter extender from Simarouba glauca fat.

Jeyarani, T. and Yella Reddy, S. (2001) Cocoa butter extender from Simarouba glauca fat. Journal of the American Oil Chemists' Society, 78 (3). 271-276, 16 ref..

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Abstract

Simarouba glauca is an evergreen tree, popularly known as aceituno, that is native to El Salvador in Central America; the tree produces brown, oval shaped seeds, the kernels of which contain 60% fat. This fat has a m.p. of approx. 29C, and consists of palmitic (12.5%), stearic (27%) and oleic (56%) acids as the major fatty acids. The fat consists of approx. 30% of symmetrical monounsaturated-type triacylglycerols and appears to be a good source for preparation of cocoa butter extender. In this study, preparation of cocoa butter extender from S. glauca fat by fractionation and its effect on polymorphic behaviour of cocoa butter are reported. The stearin fraction (35% yield) obtained by solvent fractionation showed an increased supercooling property and a sudden rise in temp. during solidification compared to the native fat. The fraction had a narrow melting range and consisted of a high content (66%) of symmetrical monounsaturated-type triacylglycerols like cocoa butter. The fraction was compatible with cocoa butter even at 50% substitution, and did not affect formation of stable or other polymorphic forms of cocoa butter at different tempering conditions. Samples obtained by dry fractionation had properties similar to those obtained by solvent fractionation. Fractionation conditions determined the yield of stearin, which in turn altered the melting characteristics of the fractions. The stearin obtained after removal of approx. 60-65% olein was found to be suitable as a cocoa butter extender to replace up to 25% of cocoa butter in chocolate products.

Item Type: Article
Uncontrolled Keywords: CHOCOLATE-PRODUCTS; COCOA-BUTTER; FRACTIONATION-; OILS-VEGETABLE; PLANTS-; SEEDS-; TRIGLYCERIDES-; COCOA-BUTTER-EXTENDERS; SIMAROUBA-GLAUCA; STEARIN-
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jul 2009 05:49
Last Modified: 28 Dec 2011 09:44
URI: http://ir.cftri.com/id/eprint/3480

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