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

Abstract

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.

Recent advances in plant-based fat formulation as substitute for lard

“…A plant-based substitute for lard was proposed by Yanty et al (2017a) by making use of avocado fat as the major component and palm stearin / cocoa butter as minor components. According to a previous study by Yanty et al (2013b), Malaysian cocoa butter was found to possess POP, POS, and SOS as its major TAG molecular species. Likewise, another previously mentioned that when compared to lard, Avo of different Malaysian cultivars exhibited lower SFC values throughout the temperature range (Yanty et al, 2014a).…”

“…Canola oil, a major vegetable oil, has been previously identified as a suitable candidate for novel fat formulations (Campbell et al, 2002;Marangoni and Rousseau, 1998). Several efforts have been made in the past to expand the use of EF as it is considered an under-utilized plant lipid (Yanty et al, 2013b;Nesaretnam and Mohd Ali, 1992). In a previous attempt, Gani et al (2011) demonstrated the usefulness of EF as a raw material for preparing moisturizers used in cosmetic products as well as hair conditioners.…”

“…In a previous attempt, Gani et al (2011) demonstrated the usefulness of EF as a raw material for preparing moisturizers used in cosmetic products as well as hair conditioners. In a separate study, EF was fractionated into a hard stearin and a liquid olein to explore its suitability in other applications (Yanty et al, 2013b).…”

“…In the fractionation of fats and interesterification of structured lipids or formulation of cocoa butter equivalents, these two aspects have been investigated (Ramli et al, 2008;Jahurul et al, 2014;Marikkar and Yanty, 2014). According to some previous reports, thermal analysis by DSC has been shown to be a useful approach to determine a variety of thermal properties involving fat modification (Yanty et al, 2013a;Yanty et al, 2013b;Nur Illiyin et al, 2014). Other parameters such as solid fat content (SFC) measurements by pulse NMR spectroscopy have helped to monitor the changes in hardness as a function of the percentage of solids at different temperatures (Nor Lida et al, 2002).…”