Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin
- Authors
- Kang, Kyoung Kyu; Jeon, Hyeonjin; Kim, In-Hwan; Kim, Byung Hee
- Issue Date
- 4월-2013
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- chocolate; cocoa butter equivalent; palm stearin; shea stearin; symmetric monounsaturated triacylglycerol
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.2, pp.347 - 352
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 22
- Number
- 2
- Start Page
- 347
- End Page
- 352
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/103645
- DOI
- 10.1007/s10068-013-0087-8
- ISSN
- 1226-7708
- Abstract
- The aim of this study was to assess the possibility of commercial use as a cocoa butter equivalent (CBE). The CBE was prepared by blending fractionated palm stearin and shea stearin in a weight ratio of 40:60 and contained 81.9% total symmetric monounsaturated triacyl-glycerols. The CBE was blended with cocoa butter in weight ratios (CBE:cocoa butter) of 5:95, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, and 90:10. The blends were evaluated for their fatty acid and triacylglycerol compositions, thermal melting/crystallization behaviors, and solid fat content. The 5:95, 10:90, 20:80, and 30:70 blends showed similar melting/crystallization temperature ranges and enthalpies to those of cocoa butter. Furthermore, they showed similar changes in solid fat content to those of cocoa butter as a function of temperature. These results indicate that the CBE can be blended with cocoa butter at 30% for the manufacture of chocolate products without significantly altering their physical properties.
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
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