Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
نویسندگان
چکیده
منابع مشابه
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...
متن کاملCrystal Morphology of Cocoa Butter
Introduction The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectione...
متن کاملCocoa Butter and Its Alternatives: A Reveiw
Accepted: 08/03/2014 Abstract Cocoa butter (CB) is the byproduct of cocoa bean processing industry and is obtained from the mature bean from the Theobroma cacao plant. It is an important ingredient in the chocolate and other confectionery industries. It's valued for its unique physicochemical properties which is given by its peculiar fatty acid composition. The major triacylglycerols (TAG) pres...
متن کاملNano-Fortified Zero Trans Vegetable Butter from Palm Olein and Stearin Interesterified Fat Blend
This work and a series of successive works aim to subject various ratios of palm olein and palm stearin blends to chemical interesterification under different conditions of catalyst, temperature and time in order to obtain fat blends suitable for the production of vegetable butter (margarine) fortified with different natural vitamins and minerals and prepared by using nanotechnology. In this pa...
متن کاملEnzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat
BACKGROUND Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting commercial applications. RESULTS Palm stearin and palm olein blends in different ratios were enzymatically transesterified in a solvent free system using a ...
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ژورنال
عنوان ژورنال: LWT
سال: 2019
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2019.02.053