Cocoa butter extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) butter

Reddy, S. Yella; Prabhakar, J. V.

doi:10.1007/bf02541559

Cited by 46 publications

(24 citation statements)

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“…Green-colored egg-size fruits contain concave kernels (constituting about 75% of the weight of seed) that contain about 50% pale-yellow, semisolid fat (7). Preparation of cocoa butter extenders by blending kokum fat with a phulwara (M. butyracea) butter fraction was reported earlier (8). In the present study, cocoa butter extenders/replacers with temperature-resistant properties are prepared by fractionation and blending of mahua and kokum fats.…”

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confidence: 80%

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

Jeyarani

Reddy

1999

J Americ Oil Chem Soc

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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 32.5°C than cocoa butter, even after mixing with it at 25 or 50% levels. The solidification characteristics showed that the Fr. 1 had a supercooling property similar to cocoa butter, but showed higher temperature rise with less crystallization time on the cooling curve, which is advantageous for chocolate molding. 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), though, had similar solidification characteristics and showed lower SFC compared to that of Fr. 1. Fr. 1 and Fr. 2 have high levels of 2-oleo-distearin triacylglycerols (46-51%), which are responsible for better stand-up property at high temperatures compared to cocoa butter. The 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 two fats fractions. The 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.

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confidence: 80%

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

Jeyarani

Reddy

1999

J Americ Oil Chem Soc

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“…Heat-resistant CB extenders were prepared using kokum fat along with mahua, phulwara butter, by blending and fractionation. 6,7 In the present study, the effect of incorporation of kokum fat at various levels of replacement of CB on quality of chocolate, especially heat resistance, was studied. …”

Section: Introductionmentioning

confidence: 99%

Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate

Maheshwari

Reddy

2004

J Sci Food Agric

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Although cocoa butter (CB) is an ideal fat for use in chocolate, it softens with heat and is not suitable for use in warm climates. CB extenders or improvers, preferably from stearic acid-rich fats, are good candidates to increase the heat-resistance property of CB and chocolate. In the present investigation, one such fat, kokum, is used as an improver to increase the hardness of chocolate. Kokum fat is added in various proportions replacing CB in dark and milk chocolate formulations and its effects on rheology, hardness and triglyceride composition were studied. The results revealed that up to 5% kokum fat addition by weight of the product did not significantly affect the plastic viscosity or yield stress of milk or dark chocolate. Hardness of both dark and milk chocolate increased with increase in addition of kokum fat. The solids fat content at and above 30 • C increased with increase in level of kokum fat with CB, especially at and above 15%. These physical properties are due to increase in 2-oleodistearin triglycerides with addition of kokum fat with CB. The results revealed that kokum fat could be used up to 5% by wt of the product to increase the heat-resistance property of chocolate so that it can be used in warm climates.

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“…The value of each DSC parameter used in this work was obtained as illustrated in Tan and Che Man (1999). crystallization of Mahua fat (Reddy and Jeyarani, 2001) and phulwara butter (Reddy and Prabhakar, 1994) were undertaken to isolate hard stocks to be used as components in the preparation of cocoa butter extenders. However, past investigations on the fractionation behavior of EF, which is the seed fat of Shorea macrophylla are still limited.…”

Section: Thermal Analysis By Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter

Marikkar¹,

Mustafa²

2013

Grasas y Aceites

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RESUMENEfecto de la cristalización fraccionada sobre la composición y propiedades térmicas de grasas de semillas de engkabang (Shorea macrophylla) y de manteca de cacao Se investigan los comportamientos de una cristalización fraccionada de la manteca de cacao (CB) y la grasa de enkabang (EF) en acetona. Las muestras fundidas de CB y EF se mezclaron por separado con acetona en una relación 1:02 (w/v) y se dividen en fracciones sólida y líquida bajo condiciones de temperatura controlada. Las fracciones aisladas se compararon con sus respectivas muestras nativas con respecto a diversos parámetros físico-químicos utilizando métodos químicos estándar, así como técnicas instrumentales, como la cromatografía gas-líquido (GLC), cromatografía líquida de fase inversa de alta resolución (RP-HPLC), y calorimetría de barrido diferencial (DSC). De acuerdo con los resultados, el fraccionamiento tanto de CB como EF bajo condiciones de cristalización asistida con disolvente produjo una fracción sólida mayoritaria y una fracción líquida minoritaria. Ambas fracciones sólidas y líquidas de ambas grasas mostraron muchas similitudes, y pocas diferencias con respecto a su composición y propiedades térmicas. Mientras que las fracciones sólidas pueden ser útiles por su acción de fuerza en una margarina dura y formulaciones cosmética, la fracción líquida sería útil como ingrediente para aplicaciones alimentarias. PALABRAS CLAVE: Análisis térmico -Cristalización -Estearina de cacao -Grasa de Engkabang -Manteca de cacao. SUMMARY Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butterThe fractional crystallization behaviors of cocoa butter (CB) and enkabang fat (EF) in acetone were investigated. Melted samples of CB and EF were mixed separately with acetone in 1:2 a (w/v) ratio and partitioned into solid and liquid fractions under controlled temperature conditions. The isolated fractions were compared to their respective native samples with respect to various physico-chemical parameters using standard chemical methods as well as instrumental techniques such as gas liquid chromatography (GLC), reversed-phase high performance liquid chromatography (RP-HPLC), and differential scanning calorimetry (DSC). According to the results, partitioning of either CB or EF under solvent assisted crystallization conditions yielded a major solid and a minor liquid fraction. The solid and liquid fractions of both fats were found to display many similarities, but few differences with regard to their composition and thermal properties. While the solid fractions may be useful as a hard stock in hard margarine and cosmetic product formulation, the liquid fraction would be useful as an ingredient for food applications.

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Cocoa butter extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) butter

Cited by 46 publications

References 3 publications

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

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

Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate

Effect of fractional crystallization on composition and thermal properties of engkabang (<i>Shorea macrophylla</i>) seed fat and cocoa butter

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