Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

Production of cocoa butter equivalent from mango seed almond fat and palm oil mid-fraction

The purpose of this research was to produce cocoa butter equivalent from the blend of mango seed almond fat (MAF) from “Keaw” variety mango kernels and palm oil mid-fraction (POMF). Seven MAF-POMF blends with different proportions (100/0, 90/10, 80/20, 70/30, 60/40, 50/50 and 0/100 (%wt) of MAF to POMF) including cocoa butter were characterized using various techniques. Fatty acid composition w...

Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin

a School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800 Penang, Malaysia b Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia c Faculty of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang D/M, Malaysia d School of Distance Education, Universiti Sains Malaysia, Minden, Penang 11...

Mangifera sylvatica (Wild Mango): A new cocoa butter alternative

Cocoa butter is the pure butter extracted from cocoa beans and is a major ingredient in the chocolate industry. Global production of cocoa is in decline due to crop failure, diseases and ageing plantations, leading to price fluctuations and the necessity for the industry to find high quality cocoa butter alternatives. This study explored the potential of a wild mango (Mangifera sylvatica), an u...

Lauric fat cocoa butter replacer from krabok (irvingia malayana) seed fat and coconut oil.

Lauric fat cocoa butter replacer (LCBR) was produced from a blend of krabok seed fat (KSF) and coconut oil (CO). Four fat blends with different ratios of KSF/CO (20/80, 40/60, 60/40 and 80/20 (%wt)), CO, KSF and a commercial LCBR (C-LCBR) were characterized using various techniques. It was found that blend 60/40 exhibited SFC curve and crystallization/melting behavior most similar to that of C-...

Correlation of Cocoa Butter Structure and Oil Migration Process in a Two Fat Phases Model