Abstract:In order to produce cocoa butter replacer (CBR), tea seed oil was modified with enzymatic interesterification. The modified product was then added to dark chocolate formulation as a replacement for 10%, 15% and 20% of cocoa butter (CB) to study fat bloom formation and polymorphic structure in these samples.Keywords Fat bloom; Polymorphism; Chocolate; Modified tea seed oil
Practical ApplicationsAccording to our results, higher levels of fat bloom occurred in the chocolate sample without CBR (chocolate containin… Show more
“…Small peak of β 1 (4.01 Å) , β 1 ’ (3.88 Å), β 1 ’ (3.75 Å), and β 1 (3.67 Å) were also present in the diffraction pattern for the MPSF short spacings. This pattern indicated the presence of mixture β’ form in MPSF ( Mohammad Ali, 2013 ). Figure 4 Diffraction pattern and short spacing of MPSF extracted from different solvent at 25 °C.…”
In this work, the effect of solvent pre-treatment (hexane, petroleum ether and ethanol) on the physicochemical, thermal and morphology behavior of
Mangifera pajang
seed fat (MPSF) were investigated. Fat extraction was performed using Soxhlet method, and results showed that the yield, physicochemical, and crystalline structures of the MPSF were significantly (p < 0.05) influenced by the extraction solvents. Hexane gave the highest fat yield (7.67 %) with low unsaturation value (52.13 g iodine/g) compared with petroleum ether and ethanol. Hexane MPSF also had low oxidation rate (peroxide value of 1.1 mEq/g). Both non-stabilized and stabilized hexane MPSF showed a single melting endothermic peak at high temperature with onset, maximum peak and offset temperature of 16.23 ˚C-18.21 °C, 28.22 ˚C-31.25 °C and 34.85 ˚C-39.58 °C, respectively. Hexane MPSF crystallized rapidly at high temperature with single maximum peak starting at 16.51 ˚C-16.68 °C and ending at 0.23 ˚C-1.13 °C. In comparison with ethanol extract, hexane MPSF demonstrated a compact crystalline structure with a large densely packed center. Therefore, MPSF obtained from hexane presented better overall quality than those obtained from other extraction solvents. MPSF exhibited similar melting and morphological behavior to mango kernel fat and commercial cocoa butter. These results suggested that hexane was the best solvent for the extraction of MPSF. This fat also has the potential to be applied as a cocoa butter alternative fat or functional fat.
“…Small peak of β 1 (4.01 Å) , β 1 ’ (3.88 Å), β 1 ’ (3.75 Å), and β 1 (3.67 Å) were also present in the diffraction pattern for the MPSF short spacings. This pattern indicated the presence of mixture β’ form in MPSF ( Mohammad Ali, 2013 ). Figure 4 Diffraction pattern and short spacing of MPSF extracted from different solvent at 25 °C.…”
In this work, the effect of solvent pre-treatment (hexane, petroleum ether and ethanol) on the physicochemical, thermal and morphology behavior of
Mangifera pajang
seed fat (MPSF) were investigated. Fat extraction was performed using Soxhlet method, and results showed that the yield, physicochemical, and crystalline structures of the MPSF were significantly (p < 0.05) influenced by the extraction solvents. Hexane gave the highest fat yield (7.67 %) with low unsaturation value (52.13 g iodine/g) compared with petroleum ether and ethanol. Hexane MPSF also had low oxidation rate (peroxide value of 1.1 mEq/g). Both non-stabilized and stabilized hexane MPSF showed a single melting endothermic peak at high temperature with onset, maximum peak and offset temperature of 16.23 ˚C-18.21 °C, 28.22 ˚C-31.25 °C and 34.85 ˚C-39.58 °C, respectively. Hexane MPSF crystallized rapidly at high temperature with single maximum peak starting at 16.51 ˚C-16.68 °C and ending at 0.23 ˚C-1.13 °C. In comparison with ethanol extract, hexane MPSF demonstrated a compact crystalline structure with a large densely packed center. Therefore, MPSF obtained from hexane presented better overall quality than those obtained from other extraction solvents. MPSF exhibited similar melting and morphological behavior to mango kernel fat and commercial cocoa butter. These results suggested that hexane was the best solvent for the extraction of MPSF. This fat also has the potential to be applied as a cocoa butter alternative fat or functional fat.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
