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Cocoa butter substitutes from mango fat

  • Technical
  • Published:
Journal of the American Oil Chemist’s Society

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Abstract

Mango fat obtained by solvent extraction of the kernels of the mango fruit (Magnifera indica) has been studied for its suitability in making cocoa butter substitutes. The fat has been fractioned from acetone at low temperatures in one and/or two stages in order to segregate suitable solid fractions having physical properties closer to cocoa butter. The data pertaining to the solidification characteristics and dilatometric behavior of the mango fat, its acetone-fractionated products and their admixtures with cocoa butter in equal proportions have been determined in order to assess their compatibility with cocoa butter. Fractionated mango fat can serve as a good partial substitute for cocoa butter.

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Authors and Affiliations

  1. Research and Development Laboratories, M/s, The Tata Oil Mills Company Limited, 400 033, Sewri, Bombay, India

    B. P. Baliga & A. D. Shitole

Authors
  1. B. P. Baliga
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  2. A. D. Shitole
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Baliga, B.P., Shitole, A.D. Cocoa butter substitutes from mango fat. J Am Oil Chem Soc 58, 110–114 (1981). https://doi.org/10.1007/BF02672193

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  • DOI: https://doi.org/10.1007/BF02672193

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