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Cocoa butter substitutes from mango fat
Author(s) -
Baliga B. P.,
Shitole A. D.
Publication year - 1981
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02672193
Subject(s) - food science , acetone , chemistry , fat substitute , mathematics , organic chemistry
Mango fat obtained by solvent extraction of the kernels of the mango fruit ( Magnifera indica ) has been studied for its suitability in making cocoa butter substitutes. The fat has been fractioned from acetone at low temperatures in one and/or two stages in order to segregate suitable solid fractions having physical properties closer to cocoa butter. The data pertaining to the solidification characteristics and dilatometric behavior of the mango fat, its acetone‐fractionated products and their admixtures with cocoa butter in equal proportions have been determined in order to assess their compatibility with cocoa butter. Fractionated mango fat can serve as a good partial substitute for cocoa butter.