Hard cocoa butter replacers from mango seed fat and palm stearin

Food Chemistry

Volumn 154, Issue , 2014, Pages 323-329

  Jahurul, M H A ^a   Zaidul, I S M ^b   Nik Norulaini, N A ^c   Sahena, F ^a   Abedin, M Z ^a   Mohamed, A ^d   Mohd Omar, A K ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA   (Malaysia)

^c SCHOOL OF PHYSICS   (Malaysia)

^d CYBERJAYA UNIVERSITY COLLEGE OF MEDICAL SCIENCES   (Malaysia)

Author keywords

Cocoa butter replacers; Mango seed fat; Melting and crystallization profiles; Palm stearin; Solid fat content; Triglycerides

Indexed keywords

BLENDING; EFFLUENT TREATMENT; FRUITS; GLYCEROL; MELTING; SUPERCRITICAL FLUIDS; SYSTEMS ENGINEERING;

COCOA BUTTER REPLACERS; MANGO SEEDS; MELTING AND CRYSTALLIZATION; PALM STEARIN; SOLID FAT CONTENT; TRIGLYCERIDES;

OILS AND FATS;

FAT; MANGO SEED FAT; PALM STEARIN; THEOBROMA OIL; TRIACYLGLYCEROL; TRISTEARIN; UNCLASSIFIED DRUG;

ANACARDIACEAE; ARTICLE; CACAO; CRYSTALLIZATION; FAMILY; FAT CONTENT; MANGO; MELTING POINT; PLANT SEED; TEMPERATURE;

COCOA BUTTER REPLACERS; MANGO SEED FAT; MELTING AND CRYSTALLIZATION PROFILES; PALM STEARIN; SOLID FAT CONTENT; TRIGLYCERIDES;

CACAO; DIETARY FATS; FAT SUBSTITUTES; FOOD TECHNOLOGY; HOT TEMPERATURE; MANGIFERA; PLANT OILS; SEEDS; TRANSITION TEMPERATURE; TRIGLYCERIDES;

EID: 84893316227     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.098     Document Type: Article

References (30)

1. A.E.M. Abdalla, S.M. Darwish, E.H.E. Ayad, and R.M. El-Hamahmy Egyptian mango by-product 1. Compositional quality of mango seed kernel Food Chemistry 103 2007 1134 1140 (Pubitemid 46476836)
2. E.O. Afoakwa Chocolate production and consumption patterns E.O. Afoakwa, Chocolate science and technology 2010 Wiley & Blackwell West Sussex, UK 1 10
3. E.O. Afoakwa, A. Paterson, and M. Fowler Factors influencing rheological and textural qualities in chocolate- a review Trends in Food Science & Technology 18 2007 290 298 (Pubitemid 46711284)
4. M.A. Ali, M.A. Gafur, M.S. Rahman, and G.M. Ahmed Variations in fat content and lipid class composition in ten different mango varieties Journal of the American Oil Chemist's Society 62 3 1985 520 523
5. AOCS. (2003). Official methods and recommended practices of the American oil Chemists' Society, (5th ed.) (no. Ce 5b-89) Part 1, A-C. American Oil Chemists' Society, Champaign, Illinois, USA.
6. M.A. Bootello, R.W. Hartel, H.R. Garcés, E. Martínez-Force, and J.J. Salas Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation Food Chemistry 134 2012 1409 1417
7. N. Brunello, S.E. McGauley, and A. Marangoni Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructure LWT-Food Science and Technology 36 2003 525 532 (Pubitemid 36844422)
8. S. Chaiseri, and P.S. Dimick Lipid and hardness characteristics of cocoa butters from different geographic regions Journal of the American Oil Chemist's Society 66 11 1989 1771 1775
9. B.S. Chu, H.M. Ghazali, O.M. Lai, Y.B. Che Man, S. Yusof, and S.B. Tee et al. Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia Journal of the American Oil Chemists' Society 78 12 2001 1213 1219 (Pubitemid 34180235)
10. H.-J. Fiebig, and J. Lüttke Solid fat content in fats and oils-determination by pulsed nuclear magnetic resonance spectroscopy European Journal of Lipid Science and Technology 105 2003 377 380 (Pubitemid 36928256)
11. F.D. Gunstone Vegetable oils in food technology composition properties and uses 2011 Willy-Blackwell, CRC Press 291 343
12. Jahurul, M.H.A., Zaidul, I.S.M., Nik Norulaini, N.A., Sahena, F., & Mohd Omar, A.K. (2013b). Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats. CyTA-Journal of Food. in Press. http://dx.doi.org/10.1080/19476337.2013.801038.
13. M.H.A. Jahurul, N.A.N. Norulaini, I.S.M. Zaidul, S. Jinap, F. Sahena, and A.K. Mohd Omar Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics Journal of Food Engineering 117 4 2013 467 476
14. M.H.A. Jahurul, I.S.M. Zaidul, N. Norulaini, F. Sahena, M.M. Rahman, and A.K.M. Omar Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology Journal of Food Science and Technology 2013 10.1007/s13197-013-0979- x
15. T. Jeyarani, and S.Y. Reddy Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats Journal of the American Oil Chemists' Society 76 12 1999 1431 1436 (Pubitemid 30549852)
16. T. Jeyarani, and S.Y. Reddy Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend Food Chemistry 123 2010 249 253
17. Jinap, J., Asep, E.K., Jahurul, M.H.A., Rahman, R.A., Sahena, F., & Zaidul, I.S.M. (2013). Effects of moisture and pH on supercritical fluid extraction of cocoa butter. Food and Bioprocess Technology. in Press. http://dx.doi.org/10.1007/s11947-012-0983-6.
18. M. Lipp, C. Simoneau, F. Ulberth, E. Anklam, C. Crews, and P. Brereton et al. Composition of genuine cocoa butter and cocoa butter equivalents Journal of Food Composition and Analysis 14 2001 399 408 (Pubitemid 33077449)
19. B. Maheshwari, and S.Y. Reddy Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate Journal of the Science of Food and Agriculture 85 2005 135 140 (Pubitemid 40059622)
20. D.R. Muchiri, S.M. Mahungu, and S.N. Gituanja Studies on Mango (Mangifera indica, L.) kernel fat of some Kenyan varieties in Meru Journal of the American Oil Chemist's Society 89 2012 1567 1575
21. S.S. Narine, and A.G. Marangoni The difference between cocoa butter and salatrim lies in the microstructure of the fat crystal network Journal of the American Oil Chemist's Society 76 1999 7 13 (Pubitemid 129676528)
22. F.B. Padley, C.N. Paulussen, and C.J. Soeters The improvement of chocolate using mono-unsaturated triacylglycerols SOS and POS International Chocolate Review 27 226 1972 228 229
23. S.Y. Reddy, and J.V. Prabhakar Cocoa butter extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) butter Journal of the American Oil Chemist's Society 7 1994 217 219
24. J.N. Rodrigues, and L.A. Gioielli Chemical interesterification of milkfat and milkfat- corn oil blends Food Research International 36 2003 149 159 (Pubitemid 37060485)
25. M. Rossi Supercritical fluid extraction of cocoa and cocoa products J.W. King, G.R. List, Supercritical fluid technology in oil and lipid chemistry 1996 AOCS Press Champaign, Illinois 220 229
26. D. Rousseau, K. Forestiere, A.R. Hill, and A.G. Marangoni Restructuring butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications Journal of the American Oil Chemist's Society 73 1996 963 972 (Pubitemid 126547296)
27. J.A. Solis-Fuentes, and M.C. Duran-de-Bazua Mango seed uses: thermal behaviour of mango seed almond fat and its mixtures with cocoa butter Bioresource Technology 92 2004 71 78 (Pubitemid 37476327)
28. J.E. Spangenberg, and F. Dionisi Characterization of cocoa butter and cocoa butter equivalents by bulk and molecular carbon isotope analyses: implications for vegetable fat quantification in chocolate Journal of Agricultural and Food Chemistry 49 2001 4271 4277 (Pubitemid 32896421)
29. J.F. Toro-Vazquez, D. Pérez-Martínez, E. Dibildox-Alvarado, M. Charó-Alonso, and J. Reyes- Hernández Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions Journal of the American Oil Chemist's Society 81 2 2004 195 202
30. D. Undurraga, A. Markovits, and S. Erazo Cocoa butter equivalent through enzymic interesterification of palm oil mid-fraction Process Biochemistry 36 2001 933 939 (Pubitemid 32441221)