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Cocoa butter substitutes from sal (Shorea robusta) fat.

Yella Reddy, S. and Prabhakar, J. V. (1990) Cocoa butter substitutes from sal (Shorea robusta) fat. International Journal of Food Science and Technology, 25 (6). pp. 711-717.

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Commercial sal fats vary in solidification properties and are unsuitable for use as cocoa butter extenders without further processing. Solvent and melt fractionation processes were used and the fractions were evaluated. One type could be satisfactorily fractionated by solvent or by melt fractionation at 23°C to obtain a stearin (yield 75–85%) of satisfactory quality, but the other could only be satisfactorily processed by melt fractionation at 38°C, removing about 10% stearin. The processing requirement of the fat can be assessed easily by determining the cooling curve.

Item Type: Article
Uncontrolled Keywords: Cocoa butter extender, cooling curve, DSC, fat fractionation, solid fat indices, supercooling property
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 11:47
Last Modified: 26 May 2016 11:47
URI: http://ir.cftri.com/id/eprint/3482

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