title: Mango butter emulsion gels as cocoa butter equivalents: physical, thermal, and mechanical analyses.
abstract: The search for cocoa butter equivalents in food and pharmaceutical industries has been gaining importance. In the present study, mango butter was explored as cocoa butter equivalent. Aqueous gelatin solution (20% w/w) containing cocoa butter and mango butter water-in-oil (fat) type emulsion gels were prepared by hot emulsification method. XRD and DSC melting profiles suggested the presence of unstable polymorphic forms (α and β') of fats in the emulsion gels. The crystal size and solid fat content analyses suggested that the presence of aqueous phase might have hindered the transformation of unstable polymorphic forms to stable polymorphic form (β) in the emulsion gels. Fat crystals in the emulsion gels were formed by instantaneous nucleation via either uni- or bidimensional growth (Avrami analysis). The viscoelastic nature of the emulsion gels was evaluated by modified Peleg's analysis (stress relaxation study). Results inferred that the physical, thermal, and mechanical properties of mango butter emulsion gels are comparable to those of cocoa butter emulsion gels. On the basis of preliminary studies, it was suggested that the mango butter emulsion gels may have potential to be used as cocoa butter equivalents.
authors.affiliation: Department of Biotechnology and Medical Engineering, National Institute of Technology , Rourkela-769008, India.
authors.forename: Sai S
authors.initials: SS
authors.lastname: Sagiri
authors.forename: Vijeta
authors.initials: V
authors.lastname: Sharma
authors.forename: Piyali
authors.initials: P
authors.lastname: Basak
authors.forename: Kunal
authors.initials: K
authors.lastname: Pal
mesh_terms: D055598:Chemical Phenomena; D004041:Dietary Fats / Q000032:analysis*; D004655:Emulsions; D005227:Fatty Acids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005782:Gels / Q000737:chemistry*; D031022:Mangifera / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D004041:Dietary Fats; D004655:Emulsions; D005227:Fatty Acids; D005782:Gels; C052387:cocoa butter
keywords: Avrami analysis; cocoa butter; emulsion gels; gelatin; mango butter