Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product

Issara U., . and Zzaman W., . and Yang T. A., . Rambutan seed fat as a potential source of cocoa butter substitute in confectionary product. pp. 25-31. ISSN 22317546

This review of literature provides an overview on the compositional data of Rambutan (Nephelium lappaceum Linn.) and rambutan seed fat for usage in chocolate product. It is a seasonal fruit native of west Malaysia and Sumatra. It is harvested when the fruit have reached optimum visual and organoleptic quality. Rambutans rapidly deteriorate unless proper handling techniques are employed. The rambutan fruits are deseeded during processing and these seeds ( 4-9 g/100 g) are a waste by-product of the canning industry. And some studies was showed that rambutan seed possesses a relatively high amount of fat and these fats are similar to those of cocoa fat although have some different physical properties. In the present research about rambutan seed fat continued increasing due to from previous research was found that this fat can use as substitute in cocoa butter for chocolate products. Therefore the extracted fat from rambutan seed not only could be used for manufacturing candles soaps and fuels but it also has a possible to be a source of natural edible fat with feasible industry use.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/3%20IFRJ%2...

Abstract

This review of literature provides an overview on the compositional data of Rambutan (Nephelium lappaceum Linn.) and rambutan seed fat for usage in chocolate product. It is a seasonal fruit native of west Malaysia and Sumatra. It is harvested when the fruit have reached optimum visual and organoleptic quality. Rambutans rapidly deteriorate unless proper handling techniques are employed. The rambutan fruits are deseeded during processing and these seeds ( 4-9 g/100 g) are a waste by-product of the canning industry. And some studies was showed that rambutan seed possesses a relatively high amount of fat and these fats are similar to those of cocoa fat although have some different physical properties. In the present research about rambutan seed fat continued increasing due to from previous research was found that this fat can use as substitute in cocoa butter for chocolate products. Therefore the extracted fat from rambutan seed not only could be used for manufacturing candles soaps and fuels but it also has a possible to be a source of natural edible fat with feasible industry use.

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Item Type:	Article
AGROVOC Term:	Rambutans
AGROVOC Term:	Seed
AGROVOC Term:	Cocoa butter
AGROVOC Term:	Confectionery
AGROVOC Term:	Nephelium lappaceum
AGROVOC Term:	Chocolate industry
AGROVOC Term:	Organoleptic quality
AGROVOC Term:	Agricultural wastes
AGROVOC Term:	Canning industry
AGROVOC Term:	Fat content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21240

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