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Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats.

Jeyarani, T. and Yella Reddy, S. (1999) Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats. Journal of the American Oil Chemists' Society, 76 (12). 1431-1436, 16 ref..

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Abstract

Cocoa butter extenders with heat-resistant properties were prepared using mahua and kokum fats. The stearin fraction (Fraction (Fr.) 1, 77-80% yield) obtained by solvent fractionation of 50:50 blends of these fats showed a steep melting profile with a higher solid fat content (SFC) at 32.5C than cocoa butter, even after mixing at 25 or 50% levels. Solidification characteristics showed that Fr. 1 had a super-cooling property similar to cocoa butter, but showed higher temp. rise with less crystallization time on the cooling curve, which is advantageous for chocolate moulding. Fr. 1 was compatible with cocoa butter at all proportions, as revealed by cooling curves and isothermal solid diagrams. The stearin fraction obtained by dry fractionation of mahua/kokum blend (Fr. 2, 77% yield) had similar solidification characteristics but lower SFC than that of Fr. 1. Fr. 1 and Fr. 2 had high levels of 2-oleo-distearin triacylglycerols (46-51%), which are responsible for better stand-up property at high temp. compared to cocoa butter. Suitability of the blends of mahua/kokum fats and mahua stearin/kokum fats as cocoa butter extenders was also evaluated. The isothermal solid diagrams showed complete miscibility of the 2 fats fractions. Results showed that a series of cocoa butter extenders with varying melting characteristics could be prepared by fractionating and by physical blending of mahua and kokum fats in selected proportions.

Item Type: Article
Uncontrolled Keywords: COCOA-BUTTER; FATS-VEGETABLE; FRACTIONATION-; THERMOPHYSICAL-PROPERTIES; COCOA-BUTTER-EXTENDERS; KOKUM-FATS; MAHUA-FATS
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 05:25
Last Modified: 14 Dec 2016 10:14
URI: http://ir.cftri.com/id/eprint/7706

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