Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver

• Main Authors: Norazlina Md Ridhwan, Jahurul Haque Akanda, Hasmadi Mamat, Md Shaarani Sharifudin, Patricia @ Patricia Clementina Matanjun, Lee, Jau Shya, H. M.S. Amir, Noorakmar Ab Wahab, I. Riman
• Format: Article
• Language: English
• Published: 2020
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/26040/1/Effects%20of%20fractionation%20technique%20on%20triacylglycerols%2C%20melting%20and%20crystallisation%20and%20the%20polymorphic%20behavior%20of%20bambangan%20kernel%20fat%20as%20cocoa%20butter%20improver.pdf; https://eprints.ums.edu.my/id/eprint/26040/; https://doi.org/10.1016/j.lwt.2020.109558
• Institution: Universiti Malaysia Sabah

Cocoa butter improver (CBI) is typically composed of high melting symmetrical triacylglycerols (TAGs) that aid in the hardness of chocolate products in tropical/subtropical regions. High-melting symmetrical TAG (1,3-di-stearoyl-2-oleoyl-glycerol, SOS) rich fats were produced by two-stage acetone fra...