Lauric fat cocoa butter replacer from krabok (irvingia malayana) seed fat and coconut oil

Journal of Oleo Science
Sopark SonwaiTanapa Aneknun

Abstract

Lauric fat cocoa butter replacer (LCBR) was produced from a blend of krabok seed fat (KSF) and coconut oil (CO). Four fat blends with different ratios of KSF/CO (20/80, 40/60, 60/40 and 80/20 (%wt)), CO, KSF and a commercial LCBR (C-LCBR) were characterized using various techniques. It was found that blend 60/40 exhibited SFC curve and crystallization/melting behavior most similar to that of C-LCBR. The blend met the requirements to be considered as LCBR and has potential as an alternative to commercial LCBR that are being used nowadays and hence it was recommended as LCBR (called R-LCBR). The polymorphic behavior of both C-LCBR and R-LCBR was investigated and both fats displayed mainly short spacing pattern associated with β' polymorph, a required polymorph for LCBR. The compatibility between R-LCBR and CB was investigated by mixing the R-LCBR with CB in different proportions and softening due to the eutectic effect was observed in the mixed fats. This limits the proportion of CB and the R-LCBR in compound coatings to no more than 5% of CB in the total fat phase.

References

Aug 1, 1966·Journal of the American Oil Chemists' Society·R L Wille, E S Lutton
Jan 1, 1966·Acta Chemica Scandinavica·K Larsson
Mar 7, 2002·Journal of Agricultural and Food Chemistry·J BandelierD Montet
Aug 19, 2004·Journal of Agricultural and Food Chemistry·Kevin W SmithGeoff Talbot
Dec 31, 2008·International Journal of Food Sciences and Nutrition·A M MarinaI Amin

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Citations

Aug 11, 2017·Journal of Oleo Science·Sopark SonwaiNantikan Laiyangkoon

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