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Confectionery fats from sal (Shorea robusta) fat and phulwara (Madhuca butyracea) butter.

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Relation http://ir.cftri.com/3586/
FC-09-89
 
Title Confectionery fats from sal (Shorea robusta) fat and phulwara (Madhuca butyracea) butter.
 
Creator Yella Reddy, S.
Prabhakar, J. V.
 
Subject 19 Lipids-oils/fats
 
Description Refined and bleached sal fat and refined phulwara butter were subjected to solvent fractionation. The sal fat stearin fraction and phulwara butter middle fraction were mixed in the following ratios: 85:15, 75:25, 67:33 and 50:50. The 2 fractions, the mixtures prepared from them, pure cocoa butter, a mixture of cocoa butter and milk fat (85:15), mixtures of cocoa butter with the stearin fraction:middle fraction mixtures (50:50 and 75:25) and a mixture of milk fat, cocoa butter and the 85:15 stearin fraction:middle fraction mixture were examined for cooling curve characteristics (solidification properties), solid fat indices, heating curves, melting profiles, melting peak temp., heats of fusion, and fatty acid and triglyceride compositions. The results obtained indicated that the stearin fraction:middle fraction mixtures could be used as cocoa butter extenders and as confectionery fats, with the 85:15 and 75:25 mixtures having solidification properties and solid fat indices close to those of cocoa butter.
 
Date 1989
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3586/1/Food_Chemistry%2C_Volume_34%2C_Issue_2%2C_1989%2C_Pages_131-139.pdf
Yella Reddy, S. and Prabhakar, J. V. (1989) Confectionery fats from sal (Shorea robusta) fat and phulwara (Madhuca butyracea) butter. Food Chemistry, 34 (2). pp. 131-139.