Synthesis of confectionery fat from illipé butter stearin and palm mid‐fraction blend via enzymatic interesterification

Abstract

Cocoa butter equivalent (CBE) was synthesised from blends of illipé butter stearin (IBS) and palm mid‐fraction (PMF) via enzymatic interesterification (EIE). IBS was blended with PMF in three wt ratios (70:30, 60:40 and 50:50) and the EIE reactions were performed at 50°C for 30 min using an sn‐1,3‐specific lipase from Rhizopus oryzae as a catalyst. The triacylglycerol (TAG) compositions, slip melting points (SMP), crystallisation and melting thermograms, solid fat content (SFC) curves, and crystal microstructure of the blends before and after EIE were studied and compared with cocoa butter (CB). After EIE, the contents of POP and StOSt decreased, whereas the POSt content increased in all blends. Blend EIE 60:40 exhibited the POP and StOSt contents that situated within the ranges of POP and StOSt contents of CB. It also showed SMP, melting peak and melting completion temperatures, melting enthalpy and crystal microstructure most similar to CB. Most importantly, its SFC curve completely matched that of CB. Consequently, EIE 60:40 was chosen for further investigation and it was found to be fully compatible with CB and crystallised into the same polymorphic form (β) as CB. Therefore, EIE 60:40 has a high potential for use as a commercial CBE.

Improvement of chocolate heat resistance with illipé butter stearin addition

“…IB was purchased from PT Gunung Hijau Masarang (Sulawesi Utara, Indonesia). Single‐stage solvent fractionation of IB using acetone (1:7 w/v of IB:acetone) was performed at 22 °C for 1 h to obtain IBS (Sonprasert et al., 2022). A commercial CB was purchased from MC Foods Co., Ltd. (Bangkok, Thailand).…”

“…The crystal network microstructure of the samples crystallised at 22 °C for 24 h was observed by polarised light microscopy (PLM) (Carl Zeiss Primo Star, Carl Zeiss Microscopy GmbH, Jena, Germany) equipped with a digital camera (Canon EOS 700D, Canon Inc., Taipei, Taiwan). The procedure was described elsewhere (Aumpai et al., 2022; Sonprasert et al., 2022).…”

“…The X‐ray wave length was 1.5418 Å and the sample‐detector distance was 14.5 cm. The method for sample preparation has been described elsewhere (Sonprasert et al., 2022).…”

Classification and feasibility of mango kernel fat and its stepwise fractionated stearins for use in heat‐stable chocolate fats

“…The widely used fats of premium chocolates are cocoa butter (CB) and its equivalents and improvers, such as the fats extracted from mango ( Mangifera indica Linn), shea ( Vitellaria paradoxa Gaertner) butter, sal ( Shorea robusta ) and illipe ( Shorea stenoptera ) (Jahurul et al ., 2020; Sonprasert et al ., 2022). These chocolate fats are predominantly made up of symmetrical monounsaturated triacylglycerols (SUS‐TAGs), mainly 1,3‐distearoyl‐2‐oleoyl‐glycerol (StOSt), 1‐palmitoyl‐2‐oleoyl‐3‐stearoyl‐glycerol (POSt) and 1,3‐dipalmitoyl‐2‐oleoyl‐glycerol (POP).…”