Blending of Mango Kernel Fat Stearine with Palm Oil Mid-fraction to Obtain Cocoa Butter Equivalent
[1]
Warda Mwinyi Pembe, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China; Ministry of Health, Zanzibar Food and Drugs Board, Zanzibar, Tanzania.
[2]
Abuubakar Hassan Ramadhan, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
[3]
Khamis Ali Omar, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China; Ministry of Health, Zanzibar Food and Drugs Board, Zanzibar, Tanzania.
[4]
Jun Jin, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
[5]
Jianhua Huang, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
[6]
Zheng Liyou, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
[7]
Qingzhe Jin, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
The physicochemical characteristics of mango kernel fat (MKF) and its fractionated fraction and the binary mixtures of the mango fat stearine (MFS) with palm oil mid fraction (PMF) were compared with cocoa butter (CB) for production of cocoa butter equivalent (CBE). Fat blends were prepared in five different weight ratios of MFS/PMF from 65/35 to 85/15 in five increment. All fat samples were evaluated for their thermal profile, solid fat content and their iodine values and slip melting points. All fats contain higher slip melting point ranging from 31.4 to 37.1°C then cocoa butter CB, in which the fat blends have higher then PMF but lower then MFS with their iodine values ranging from 34.0 to 35.4 mg/100g. Gas chromatographic analysis show that the major triacylglycerol of the blends are SOS (39.4 to 56.5%), POP (10.75 to 28.9%), POS (13.9 to 14.2%), which was similar to that of CB although in different amount. Also the major fatty acid compositions of the raw MKF and MFS are similar to that of CB those are stearic acid, oleic acid and palmitic acid. However blend 75/25 contains similar content of POP but high in SOS and lowers in POS then CB and blend 65/35 show melting offset temperature similar to that of CB (28.8°C). Indeed their SFC profiles were also comparable to that of CB.
Cocoa Butter, Cocoa Butter Equivalent, Mango Fat Stearine, Solid Fat Content, Thermal Profile
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