Hard cocoa butter replacers from mango seed fat and palm stearin

• Main Authors: Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Nik Ab Rahman, Nik Norulaini, Ferdosh, Sahena, Abedin, Md. Zainul, Mohamed, Awang, Abd Kadir, Mohd Omar
• Format: Article
• Language: English; English
• Published: Elsevier 2014
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/33159/1/cocoa.pdf; http://irep.iium.edu.my/33159/4/33159_Hard%20cocoa%20butter%20replacers%20from%20mango%20seed%20fat%20and%20palm%20stearin.SCOPUSpdf.pdf; http://irep.iium.edu.my/33159/; http://dx.doi.org/10.1016/j.foodchem.2013.11.098
• Institution: Universiti Islam Antarabangsa Malaysia

The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different...