Hard cocoa butter replacers from mango seed fat and palm stearin

The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different...

Full description

Bibliographic Details
Main Authors:	Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Nik Ab Rahman, Nik Norulaini, Ferdosh, Sahena, Abedin, Md. Zainul, Mohamed, Awang, Abd Kadir, Mohd Omar
Format:	Article
Language:	English English
Published:	Elsevier 2014
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/33159/ http://irep.iium.edu.my/33159/ http://irep.iium.edu.my/33159/ http://irep.iium.edu.my/33159/1/cocoa.pdf http://irep.iium.edu.my/33159/4/33159_Hard%20cocoa%20butter%20replacers%20from%20mango%20seed%20fat%20and%20palm%20stearin.SCOPUSpdf.pdf

id	iium-33159
recordtype	eprints
spelling	iium-331592017-09-14T02:00:17Z http://irep.iium.edu.my/33159/ Hard cocoa butter replacers from mango seed fat and palm stearin Jahurul, Md. Haque Akanda Sarker, Md. Zaidul Islam Nik Ab Rahman, Nik Norulaini Ferdosh, Sahena Abedin, Md. Zainul Mohamed, Awang Abd Kadir, Mohd Omar QD Chemistry The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different chromatographic and thermal techniques. All the blends had three main TGs; namely, 1,3-dipalmitoyl-2-oleoylglycerol (POP) (8.6 to 17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6 to 19.6%), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2 to 31.4%), with SOS being the major component. The melting peak temperatures gradually increased and shifted towards higher temperatures with PS. The crystallization onset temperatures increased, while the offset decreased with PS. The SFC did not drop to 0% at 37.5 °C, which was shifted to 0% at and above 40 °C for some blends. The studies revealed that CBRs could be prepared by blending MSF and PS, and they could be utilized by chocolate manufacturers in tropical countries. Elsevier 2014 Article PeerReviewed application/pdf en http://irep.iium.edu.my/33159/1/cocoa.pdf application/pdf en http://irep.iium.edu.my/33159/4/33159_Hard%20cocoa%20butter%20replacers%20from%20mango%20seed%20fat%20and%20palm%20stearin.SCOPUSpdf.pdf Jahurul, Md. Haque Akanda and Sarker, Md. Zaidul Islam and Nik Ab Rahman, Nik Norulaini and Ferdosh, Sahena and Abedin, Md. Zainul and Mohamed, Awang and Abd Kadir, Mohd Omar (2014) Hard cocoa butter replacers from mango seed fat and palm stearin. Food Chemistry, 154. pp. 323-329. ISSN 0308-8146 http://dx.doi.org/10.1016/j.foodchem.2013.11.098 10.1016/j.foodchem.2013.11.098
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	QD Chemistry
spellingShingle	QD Chemistry Jahurul, Md. Haque Akanda Sarker, Md. Zaidul Islam Nik Ab Rahman, Nik Norulaini Ferdosh, Sahena Abedin, Md. Zainul Mohamed, Awang Abd Kadir, Mohd Omar Hard cocoa butter replacers from mango seed fat and palm stearin
description	The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different chromatographic and thermal techniques. All the blends had three main TGs; namely, 1,3-dipalmitoyl-2-oleoylglycerol (POP) (8.6 to 17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6 to 19.6%), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2 to 31.4%), with SOS being the major component. The melting peak temperatures gradually increased and shifted towards higher temperatures with PS. The crystallization onset temperatures increased, while the offset decreased with PS. The SFC did not drop to 0% at 37.5 °C, which was shifted to 0% at and above 40 °C for some blends. The studies revealed that CBRs could be prepared by blending MSF and PS, and they could be utilized by chocolate manufacturers in tropical countries.
format	Article
author	Jahurul, Md. Haque Akanda Sarker, Md. Zaidul Islam Nik Ab Rahman, Nik Norulaini Ferdosh, Sahena Abedin, Md. Zainul Mohamed, Awang Abd Kadir, Mohd Omar
author_facet	Jahurul, Md. Haque Akanda Sarker, Md. Zaidul Islam Nik Ab Rahman, Nik Norulaini Ferdosh, Sahena Abedin, Md. Zainul Mohamed, Awang Abd Kadir, Mohd Omar
author_sort	Jahurul, Md. Haque Akanda
title	Hard cocoa butter replacers from mango seed fat and palm stearin
title_short	Hard cocoa butter replacers from mango seed fat and palm stearin
title_full	Hard cocoa butter replacers from mango seed fat and palm stearin
title_fullStr	Hard cocoa butter replacers from mango seed fat and palm stearin
title_full_unstemmed	Hard cocoa butter replacers from mango seed fat and palm stearin
title_sort	hard cocoa butter replacers from mango seed fat and palm stearin
publisher	Elsevier
publishDate	2014
url	http://irep.iium.edu.my/33159/ http://irep.iium.edu.my/33159/ http://irep.iium.edu.my/33159/ http://irep.iium.edu.my/33159/1/cocoa.pdf http://irep.iium.edu.my/33159/4/33159_Hard%20cocoa%20butter%20replacers%20from%20mango%20seed%20fat%20and%20palm%20stearin.SCOPUSpdf.pdf
first_indexed	2023-09-18T20:47:54Z
last_indexed	2023-09-18T20:47:54Z
_version_	1777409798558449664

Hard cocoa butter replacers from mango seed fat and palm stearin

Similar Items