Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends

Mohammed Haque Akanda Jahurul, . and Md. Eaqub Ali, . and Wahidu Zzaman, . and Ghafoor K., . and Nik Norulaini Nik Abd. Rahman, . and Sahena F., . and Zaidul I. S. M., . and Mohd. Omar Abd. Kadir, . and Hasmadi Mamat, . and Sharifudin Md. Shaarani, . Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends. pp. 143-149. ISSN 2231-7546

Supercritical carbon dioxide (scCO‚‚) extracted mango seed fat (MSF) was blended with palm oil mid-fraction (POMF) to obtain cocoa butter replacers (CBRs). The fatty acid constituents and physicochemical properties of the formulated blends were analysed by gas chromatography (GC). In this study the fatty acid constituents and other physicochemical properties such as iodine value (43.2 to 43.4 g I‚‚/100 g fat) saponification value (195.7 to 195.9 mg KOH/g fat) acid value (2.1 to 2.7) and slip melting point (33.8 to 34.9C) of blends MSF/POMF at ratios 85/15 80/20 75/25 and 70/30 were found similar to the physicochemical properties of commercial cocoa butter. Thus it could be concluded that the MSF/POMF blends that are blends 85/15 80/20 75/25 and 70/30 (3 to 6) could be suggested as CBRs in terms of the physicochemical properties like fatty acid constituents iodine saponification and acid values and slip melting point.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(18).p...

Abstract

Supercritical carbon dioxide (scCO‚‚) extracted mango seed fat (MSF) was blended with palm oil mid-fraction (POMF) to obtain cocoa butter replacers (CBRs). The fatty acid constituents and physicochemical properties of the formulated blends were analysed by gas chromatography (GC). In this study the fatty acid constituents and other physicochemical properties such as iodine value (43.2 to 43.4 g I‚‚/100 g fat) saponification value (195.7 to 195.9 mg KOH/g fat) acid value (2.1 to 2.7) and slip melting point (33.8 to 34.9C) of blends MSF/POMF at ratios 85/15 80/20 75/25 and 70/30 were found similar to the physicochemical properties of commercial cocoa butter. Thus it could be concluded that the MSF/POMF blends that are blends 85/15 80/20 75/25 and 70/30 (3 to 6) could be suggested as CBRs in terms of the physicochemical properties like fatty acid constituents iodine saponification and acid values and slip melting point.

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Item Type:	Article
AGROVOC Term:	Mangoes
AGROVOC Term:	Seed
AGROVOC Term:	Fat content
AGROVOC Term:	Supercritical CO2 extraction
AGROVOC Term:	Palm oils
AGROVOC Term:	Fractionation
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Fatty acids
AGROVOC Term:	Gas chromatography
AGROVOC Term:	Iodine
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23890

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