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

JAOCS, Journal of the American Oil Chemists' Society

Volumn 76, Issue 12, 1999, Pages 1431-1436

  Jeyarani, T ^a   Reddy, S Yella ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BLENDING; COOLING; FRACTIONATION; GLYCEROL; HEAT RESISTANCE; MELTING; OILS AND FATS; SOLIDIFICATION; SOLUBILITY; SOLVENT EXTRACTION;

CHOCOLATE; COCOA BUTTER; EXTENDERS; OLEODISTEARIN TRIACYLGLYCEROLS;

FOOD PRODUCTS;

EID: 0343517472     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-999-0180-6     Document Type: Article

References (16)

1. Jewell, G.G., Considerations in Chocolate Formulation, Manuf. Confect. 61:26-30(1981).
2. Wiggall, P.H., The Acceptability of Non-Cocoa Butter Fats in Cocoa and Chocolate Products, Ibid 61:21-24 (1981).
3. Padley, F.B., C.N. Paulussen, and C.J. Soeters, The Improvement of Chocolate Using Mono-Unsaturated Triacylglycerols SOS and POS, Int. Choc. Rev. 27:226, 228-229 (1972).
4. Md Ali, A.R., L.M. Moi, A. Fisal, R. Nazaruddin, and S. Sabaraiah, The Application of Borneo Tallow in Dark Chocolate Shell, J. Sci. Food Agric. 76:285-288 (1998).
5. The Wealth of India: A Dictionary of Indian Raw Materials and Industrial Products, edited by B.N. Sastri, Council of Scientific and Industrial Research, New Delhi, 1956, Vol. 4, pp. 101-103.
6. Muralidhara, H.G., Raw Materials Survey of Resources and Newer Sources of Fats and Oils - Kokum, in Proceedings of Symposium, Fats and Oils in Relation to Food Products and Their Preparations, Association of Food Scientists and Technologists (India), Mysore, 1976, pp. 30-31.
7. The Wealth of India: A Dictionary of Indian Raw Materials and Industrial Products, Council of Scientific and Industrial Research, New Delhi, 1962, Vol. 6, pp. 207-211.
8. Yella Reddy, S., and J.V. Prabhakar, Cocoa Butter Extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) Butter, J. Am. Oil Chem. Soc. 77:217-219 (1994).
9. International Union of Pure and Applied Chemistry (IUPAC), Determination of the Dilatation of Fats, Standard Methods for the Analysis of Oils and Fats and Derivatives, 7th edn., edited by C. Paquot and A. Hautfenne, Blackwell Scientific Publications, London, 1987, Method 2.146.
10. Morrison, W.R., and L.M. Smith, Preparation of Fatty Acid Methyl Esters and Dimethyl Acetals from Lipids with Boron Trifluoride-Methanol, J. Lipid Res. 5:600-608 (1964).
11. Che Man, Y.B., T. Haryati, H.M. Ghazali, and L. Buana, Randomness Test of Fatty Acids Distribution in Triacylglycerol Molecules of Palm Oil, J. Food Lipids 5:113-123 (1998).
12. Wilton, I., and G.J. Wode, Quick and Simple Methods for Studying Crystallization Behavior of Fats, J. Am. Oil Chem. Soc. 40:707-711 (1963).
13. Jensen, H.R., The Chemistry, Flavouring and Manufacture of Chocolate, Confectionery and Cocoa, J. and A. Churchill Ltd., London, 1931, pp. 168-189.
14. Riiner, U., The Effect of Hydrolysis on the Solidification of Fats, Lebensm. Wiss. Technol. 4:76-80 (1971).
15. Timms, R.E., Phase Behaviour of Fats and Their Mixtures, Prog. Lipid Res. 23:1-38(1984).
16. Shitole, A.D., V.V.R. Subramanyan, and J.G. Kane, Cocoa Butter Substitutes from Mahua and Kokum Fats, J. Oil Technol. Assn. India 2:27-31 (1970).