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Production of High-Melting Symmetrical Monounsaturated Triacylglycerol-Rich Fats from Mango Kernel Fat by Acetone Fractionation

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

1,3-Distearoyl-2-oleoyl-glycerol, 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol and 1-stearoyl-2-oleoyl-3-arachidoyl-glycerol are typical high-melting symmetrical monounsaturated triacylglycerols (Hm-SMT) found in cocoa butter improver (CBI). These triacylglycerols help to increase the hardness of chocolate products in tropical climates. In the present study, natural CBI products were produced from mango (Mangifera indica, Linn) kernel fat (MKF) by selective three-stage fractionation using acetone. The second stearin (fraction I) from the first precipitate of MKF by fractionation for 180 min at 15 °C contained 86.9% of Hm-SMT, and the third stearin (fraction II) obtained from fraction I by further fractionation for 180 min at 18 °C was enriched with 94.4% Hm-SMT. High percentages of such triacylglycerols in these products contributed to higher slip melting points (36.5–37.7 °C) than commercial cocoa butter and cocoa butter equivalent (26.7 and 27.9 °C). Also, their differential scanning calorimetry properties and solid fat content values were superior to those in traditional confectionery fats, indicating that the tailored stearins could be used as ideal CBI. In particular, the hard fat blends consisting of 55–70% cocoa butter (CB) and 30–45% fraction II were considered as the preferred heat-resistant chocolate ingredients. In addition, the mixture of the oleins (fraction III) was rich in diunsaturated and triunsaturated triacylglycerols and showed similar thermal properties to super palm oil, thus making it more suitable as special fat ingredients and modified fat sources.

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Acknowledgements

The research was financially supported by Graduate Research and Innovation Projects in Jiangsu Province (KYLX16_0825), the Natural Science Foundation of Jiangsu Province (Grant No. BK20150137) and the Program of Science and Technology Department of Jiangsu Province (Grant No. BY2016022-33).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Jun Jin, Hongyan Mu, Warda Pembe, Jianhua Huang, Qingzhe Jin & Xingguo Wang

  2. School of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Qingdao, 266109, Shandong, People’s Republic of China

    Hongyan Mu

  3. State Key Laboratory of Edible Vegetable Oil Testing, Food Inspection Authority of Zhangjiagang Entry-Exit Inspection and Quarantine Bureau, Zhangjiagang, 215600, People’s Republic of China

    Yue Wang & Yijun Liu

  4. Ministry of Health, Zanzibar Food and Drugs Board, Airport Road, Mombasa, Zanzibar, Tanzania

    Warda Pembe

Authors
  1. Jun Jin
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  2. Hongyan Mu
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  3. Yue Wang
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  4. Warda Pembe
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  5. Yijun Liu
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  6. Jianhua Huang
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  7. Qingzhe Jin
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  8. Xingguo Wang
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Corresponding author

Correspondence to Xingguo Wang.

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Jin, J., Mu, H., Wang, Y. et al. Production of High-Melting Symmetrical Monounsaturated Triacylglycerol-Rich Fats from Mango Kernel Fat by Acetone Fractionation. J Am Oil Chem Soc 94, 201–213 (2017). https://doi.org/10.1007/s11746-016-2929-z

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  • DOI: https://doi.org/10.1007/s11746-016-2929-z

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