Cocoa butter substitutes from sal (Shorea robusta) fat
Commercial sal fats vary in solidification properties and are unsuitable for use as cocoa butter extenders without further processing. Solvent and melt fractionation processes were used and the fractions were evaluated. One type could be satifactorily fractionated by solvent or by melg fractionation at 23 grade centigrade to obtain a stearin (yield 75-85 percent) of satisfactory quality, but the other could only be satisfactorily processed by melt fractionation at 38 grade centigrade, removing about 10 percent stearin. The processing requirement of the fat can be assessed easily by determining the cooling curve.
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| Subjects: | MANTECA DE CACAO, SHOREA ROBUSTA, PLANTAS OLEAGINOSAS, CONTENIDO DE LIPIDOS, FRACCIONAMIENTO, SOLVENTES, COMPOSICION QUIMICA, |
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KOHA-OAI-BVE:712322020-02-03T21:38:18ZCocoa butter substitutes from sal (Shorea robusta) fat 132522 Yella Reddy, S. 106660 Prabhakar, J.V. Dic 1990Commercial sal fats vary in solidification properties and are unsuitable for use as cocoa butter extenders without further processing. Solvent and melt fractionation processes were used and the fractions were evaluated. One type could be satifactorily fractionated by solvent or by melg fractionation at 23 grade centigrade to obtain a stearin (yield 75-85 percent) of satisfactory quality, but the other could only be satisfactorily processed by melt fractionation at 38 grade centigrade, removing about 10 percent stearin. The processing requirement of the fat can be assessed easily by determining the cooling curve.Commercial sal fats vary in solidification properties and are unsuitable for use as cocoa butter extenders without further processing. Solvent and melt fractionation processes were used and the fractions were evaluated. One type could be satifactorily fractionated by solvent or by melg fractionation at 23 grade centigrade to obtain a stearin (yield 75-85 percent) of satisfactory quality, but the other could only be satisfactorily processed by melt fractionation at 38 grade centigrade, removing about 10 percent stearin. The processing requirement of the fat can be assessed easily by determining the cooling curve.MANTECA DE CACAOSHOREA ROBUSTAPLANTAS OLEAGINOSASCONTENIDO DE LIPIDOSFRACCIONAMIENTOSOLVENTESCOMPOSICION QUIMICAInternational Journal of Food Science and Technology (EUA) |
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MANTECA DE CACAO SHOREA ROBUSTA PLANTAS OLEAGINOSAS CONTENIDO DE LIPIDOS FRACCIONAMIENTO SOLVENTES COMPOSICION QUIMICA MANTECA DE CACAO SHOREA ROBUSTA PLANTAS OLEAGINOSAS CONTENIDO DE LIPIDOS FRACCIONAMIENTO SOLVENTES COMPOSICION QUIMICA |
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MANTECA DE CACAO SHOREA ROBUSTA PLANTAS OLEAGINOSAS CONTENIDO DE LIPIDOS FRACCIONAMIENTO SOLVENTES COMPOSICION QUIMICA MANTECA DE CACAO SHOREA ROBUSTA PLANTAS OLEAGINOSAS CONTENIDO DE LIPIDOS FRACCIONAMIENTO SOLVENTES COMPOSICION QUIMICA 132522 Yella Reddy, S. 106660 Prabhakar, J.V. Cocoa butter substitutes from sal (Shorea robusta) fat |
| description |
Commercial sal fats vary in solidification properties and are unsuitable for use as cocoa butter extenders without further processing. Solvent and melt fractionation processes were used and the fractions were evaluated. One type could be satifactorily fractionated by solvent or by melg fractionation at 23 grade centigrade to obtain a stearin (yield 75-85 percent) of satisfactory quality, but the other could only be satisfactorily processed by melt fractionation at 38 grade centigrade, removing about 10 percent stearin. The processing requirement of the fat can be assessed easily by determining the cooling curve. |
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| topic_facet |
MANTECA DE CACAO SHOREA ROBUSTA PLANTAS OLEAGINOSAS CONTENIDO DE LIPIDOS FRACCIONAMIENTO SOLVENTES COMPOSICION QUIMICA |
| author |
132522 Yella Reddy, S. 106660 Prabhakar, J.V. |
| author_facet |
132522 Yella Reddy, S. 106660 Prabhakar, J.V. |
| author_sort |
132522 Yella Reddy, S. |
| title |
Cocoa butter substitutes from sal (Shorea robusta) fat |
| title_short |
Cocoa butter substitutes from sal (Shorea robusta) fat |
| title_full |
Cocoa butter substitutes from sal (Shorea robusta) fat |
| title_fullStr |
Cocoa butter substitutes from sal (Shorea robusta) fat |
| title_full_unstemmed |
Cocoa butter substitutes from sal (Shorea robusta) fat |
| title_sort |
cocoa butter substitutes from sal (shorea robusta) fat |
| publishDate |
Dic |
| work_keys_str_mv |
AT 132522yellareddys cocoabuttersubstitutesfromsalshorearobustafat AT 106660prabhakarjv cocoabuttersubstitutesfromsalshorearobustafat |
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1756057489547198464 |