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 was determined by Gas ChromatographyFlame Ionization Detector (GC-FID) and the results showed that all seven blends had palmitic acid, stearic acid and oleic acid as the main fatty acid components similar to cocoa butter, however with varying amounts. The study of solid fat content (SFC) as a function of temperature revealed that all blends except 50/50 and 0/100 melted completely at body temperature (37C) resulting in no waxy sensation when consumed. However, only the 80/20 blend exhibited a melting behaviour closest to that of cocoa butter (p < 0.05), especially between 32C and 40C where the fat experienced a sharp decrease in SFC as the temperature increased and approximated the slip melting point (SMP) of cocoa butter. As a result of this, the 80/20 blend had the most potential for future use as cocoa butter equivalent.