title: Hard cocoa butter replacers from mango seed fat and palm stearin.
abstract: 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) (8.6-17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6-19.6%), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2-31.4%), 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 utilised by chocolate manufacturers in tropical countries.
authors: School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia.
authors: M H A
authors: MH
authors: Jahurul
authors: Kulliyyah of Pharmacy, International Islamic, University, Kuantan Campus, 25200 Kuantan, Pahang, Malaysia. Electronic address: zaidul@iium.edu.my.
authors: I S M
authors: IS
authors: Zaidul
authors: School of Distance Education, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia.
authors: N A
authors: NA
authors: Nik Norulaini
authors: School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia.
authors: F
authors: F
authors: Sahena
authors: School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia.
authors: M Z
authors: MZ
authors: Abedin
authors: Faculty of Pharmacy, Cyberjaya University College of Medical Sciences, 63000 Cyberjaya, Malaysia.
authors: A
authors: A
authors: Mohamed
authors: School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia. Electronic address: akmomar@usm.my.
authors: A K
authors: AK
authors: Mohd Omar
mesh_terms: D002099:Cacao / Q000737:chemistry; D004041:Dietary Fats / Q000032:analysis*; D019358:Fat Substitutes / Q000737:chemistry*; D005524:Food Technology; D006358:Hot Temperature; D031022:Mangifera / Q000737:chemistry*; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D044366:Transition Temperature; D014280:Triglycerides / Q000737:chemistry*
chemical_list: D004041:Dietary Fats; D019358:Fat Substitutes; D010938:Plant Oils; D014280:Triglycerides; C052387:cocoa butter; D000073878:Palm Oil; C022618:tristearin
keywords: Cocoa butter replacers; Mango seed fat; Melting and crystallization profiles; Palm stearin; Solid fat content; Triglycerides