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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| Principais autores: | , |
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| Formato: | biblioteca |
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| Assuntos: | MANTECA DE CACAO, SHOREA ROBUSTA, PLANTAS OLEAGINOSAS, CONTENIDO DE LIPIDOS, FRACCIONAMIENTO, SOLVENTES, COMPOSICION QUIMICA, |
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