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Engkabang (illipe)—an excellent component for cocoa butter equivalent fat
Author(s) -
Nesaretnam Kalanithi,
Ali Abdul Razak Bin Mohd
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740600104
Subject(s) - shorea robusta , food science , chemistry , composition (language) , botany , biology , linguistics , philosophy
This paper studies the physico‐chemical characteristics of the fats of three species of engkabang (illipe): Shorea macrophylla, Shorea mecistopteryx and Shorea singkawang , to assess their potential as cocoa butter replacer fats. A comparison of the solid fat content and fatty acid composition of these species with those of cocoa butter and a commercial sample of illipe ( Shorea stenoptera ), indicated that S macrophylla and S mecistopteryx could be used as cocoa butter replacer fats. S singkawang , however, had less potential in this area. The fat of S macrophylla species when further evaluated in dark chocolate formulations in blends with palm‐mid fraction, made an effective cocoa butter equivalent fat.