Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent - PubMed (original) (raw)

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

Sopark Sonwai et al. J Food Sci Technol. 2014 Oct.

Abstract

Cocoa butter equivalent (CBE) was produced from a blend of mango kernel fat (MKF) and palm oil mid-fraction (PMF). Five fat blends with different ratios of MKF/PMF (90/10, 80/20, 70/30, 60/40 and 50/50 (%wt)) and pure MKF, PMF and cocoa butter (CB) were characterized. Similar to CB, all fat blends contained palmitic (P), stearic (S) and oleic (O) acids as the main fatty acid components. The triglyceride compositions of all blends were significantly different from CB. However, blend 80/20, which contained higher content of SOS, similar content of POP and lower content of POS compared to CB, exhibited a slip melting point, crystallization and melting behavior most similar to CB and hence it was recommended as CBE. The chosen CBE was then mixed with CB in a ratio of 1:5.64 (wt), mimicking that of typical dark chocolate where 5 % of CBE is added to the finished product. The crystallization behavior, the crystal morphology and bloom behavior of the mixture was investigated and was found to be not significantly different from CB.

Keywords: Cocoa butter; Cocoa butter equivalent; Mango kernel fat; Palm oil mid-fraction; Solid fat content.

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Figures

Fig. 1

Fig. 1

DSC crystallization thermograms (a) and melting thermograms (b) of mango kernel fat (MKF), palm oil mid-fraction (PMF), cocoa butter (CB) and the fat mixtures with different ratios of MKF/PMF (%wt). TCO and TMC indicate crystallization onset temperature and melting completion temperature, respectively

Fig. 2

Fig. 2

Solid fat content measured at 15–40 °C of (a) mango kernel fat (MKF), palm oil mid-fraction (PMF), cocoa butter (CB) and (b) the fat mixtures with different ratios of MKF/PMF (%wt) (n = 3)

Fig. 3

Fig. 3

Solid fat content of mixtures of the recommended cocoa butter equivalent (CBE) and cocoa butter (CB) measured at 20 °C (n = 3)

Fig. 4

Fig. 4

Crystallization curves for mango kernel fat (MKF), palm oil mid-fraction (PMF), recommended cocoa butter equivalent (CBE), cocoa butter (CB) and a mixture of CBE and CB (MIX) obtained during isothermal crystallization under static condition at 20 °C (n = 3)

Fig. 5

Fig. 5

X-ray diffraction patterns of (a) mango kernel fat, (b) palm oil mid-fraction, (c) recommended cocoa butter equivalent, (d) cocoa butter and (e) a mixture of cocoa butter quivalent and cocoa butter during crystallization at 20 °C for 60 min under static conditions

Fig. 6

Fig. 6

Polarized light microscope images of (a) mango kernel fat, (b) palm oil mid-fraction, (c) recommended cocoa butter equivalent, (d) cocoa butter and (e) a mixture of cocoa butter quivalent and cocoa butter obtained after static crystallization at 25 °C for 48 h

Fig. 7

Fig. 7

Changes of whiteness index with time of tempered cocoa butter equivalent (CBE), cocoa butter (CB) and a mixture of CBE and CB (MIX) during storage for 6 months at 25 °C (n = 3)

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