Skip to main content
SpringerLink
Log in

Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats

  • Published:
Journal of the American Oil Chemists' Society

Abstract

Cocoa butter extenders with heat-resistant properties were prepared using mahua and kokum fats. The stearin fraction [Fraction (Fr.) 1, 77–80% yield] obtained by solvent fractionation of 50:50 blends of these fats showed a steep melting profile with a higher solid fat content (SFC) at 32.5°C than cocoa butter, even after mixing with it at 25 or 50% levels. The solidification characteristics showed that the Fr. 1 had a supercooling property similar to cocoa butter, but showed higher temperature rise with less crystallization time on the cooling curve, which is advantageous for chocolate molding. Fr. 1 was compatible with cocoa butter at all proportions, as revealed by cooling curves and isothermal solid diagrams. The stearin fraction obtained by dry fractionation of mahua/kokum blend (Fr. 2, 77% yield), though, had similar solidification characteristics and showed lower SFC compared to that of Fr. 1. Fr. 1 and Fr. 2 have high levels of 2-oleo-distearin triacylglycerols (46–51%), which are responsible for better stand-up property at high temperatures compared to cocoa butter. The suitability of the blends of mahua/kokum fats and mahua stearin/kokum fats as cocoa butter extenders was also evaluated. The isothermal solid diagrams showed complete miscibility of the two fats fractions. The results showed that a series of cocoa butter extenders with varying melting characteristics could be prepared by fractionating and by physical blending of mahua and kokum fats in selected proportions.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Jewell, G.G., Considerations in Chocolate Formulation, Manuf. Confect. 61:26–30 (1981).

    Google Scholar 

  2. Wiggall, P.H., The Acceptability of Non-Cocoa Butter Fats in Cocoa and Chocolate Products, Ibid.:21–24 (1981).

    Google Scholar 

  3. Padley, F.B., C.N. Paulussen, and C.J. Soeters, The Improvement of Chocolate Using Mono-Unsaturated Triacylglycerols SOS and POS, Int. Choc. Rev. 27:226, 228–229 (1972).

    CAS  Google Scholar 

  4. Md Ali, A.R., L.M. Moi, A. Fisal, R. Nazaruddin, and S. Sabaraiah, The Application of Borneo Tallow in Dark Chocolate Shell, J. Sci. Food Agric. 76:285–288 (1998).

    Article  Google Scholar 

  5. The Wealth of India: A Dictionary of Indian Raw Materials and Industrial Products, edited by B.N. Sastri, Council of Scientific and Industrial Research, New Delhi, 1956, Vol. 4, pp. 101–103.

    Google Scholar 

  6. Muralidhara, H.G., Raw Materials Survey of Resources and Newer Sources of Fats and Oils—Kokum, in Proceedings of Symposium, Fats and Oils in Relation to Food Products and Their Preparations, Association of Food Scientists and Technologists (India), Mysore, 1976, pp. 30–31.

    Google Scholar 

  7. The Wealth of India: A Dictionary of Indian Raw Materials and Industrial Products, Council of Scientific and Industrial Research, New Delhi, 1962, Vol. 6, pp. 207–211.

  8. Yella Reddy, S., and J.V. Prabhakar, Cocoa Butter Extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) Butter, J. Am. Oil Chem. Soc. 71:217–219 (1994).

    Article  Google Scholar 

  9. International Union of Pure and Applied Chemistry (IUPAC), Determination of the Dilatation of Fats, Standard Methods for the Analysis of Oils and Fats and Derivatives, 7th edn., edited by C. Paquot and A. Hautfenne, Blackwell Scientific Publications, London, 1987, Method 2.146.

    Google Scholar 

  10. Morrison, W.R., and L.M. Smith, Preparation of Fatty Acid Methyl Esters and Dimethyl Acetals from Lipids with Boron Trifluoride-Methanol, J. Lipid Res. 5:600–608 (1964).

    CAS  Google Scholar 

  11. Che Man, Y.B., T. Haryati, H.M. Ghazali, and L. Buana, Randomness Test of Fatty Acids Distribution in Triacylglycerol Molecules of Palm Oil, J. Food Lipids 5:113–123 (1998).

    Article  CAS  Google Scholar 

  12. Wilton, I., and G.J. Wode, Quick and Simple Methods for Studying Crystallization Behavior of Fats, J. Am. Oil Chem. Soc. 40:707–711 (1963).

    Article  CAS  Google Scholar 

  13. Jensen, H.R., The Chemistry, Flavouring and Manufacture of Chocolate, Confectionery and Cocoa, J. and A. Churchill Ltd., London, 1931, pp. 168–189.

    Google Scholar 

  14. Riiner, U., The Effect of Hydrolysis on the Solidification of Fats, Lebensm. Wiss. Technol. 4:76–80 (1971).

    CAS  Google Scholar 

  15. Timms, R.E., Phase Behaviour of Fats and Their Mixtures, Prog. Lipid Res. 23:1–38 (1984).

    Article  CAS  Google Scholar 

  16. Shitole, A.D., V.V.R. Subramanyan, and J.G. Kane, Cocoa Butter Substitutes from Mahua and Kokum Fats, J. Oil Technol. Assn. India 2:27–31 (1970).

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute, 570013, Mysore, India

    T. Jeyarani & S. Yella Reddy

Authors
  1. T. Jeyarani
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. S. Yella Reddy
    View author publications

    You can also search for this author in PubMed Google Scholar

About this article

Cite this article

Jeyarani, T., Reddy, S.Y. Heat-resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats. J Amer Oil Chem Soc 76, 1431–1436 (1999). https://doi.org/10.1007/s11746-999-0180-6

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-999-0180-6

Key words

Search

Navigation