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Cocoa butter extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) butter.

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Relation http://ir.cftri.com/3481/
 
Title Cocoa butter extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) butter.
 
Creator Yella Reddy, S.
Prabhakar, J. V.
 
Subject 06 Trees And Shrubs
19 Lipids-oils/fats
25 Sugar/Starch/Confectionery
 
Description Cocoa butter extenders, suitable for use in chocolate and confectionery, were prepared from Kokum fat and a Phulwara butter fraction. The latter fraction was prepared from Phulwara butter by two-stage dry fractionation and blended with Kokum fat in selected proportions to obtain a series of hard butters with different melting profiles. The blends with higher proportions of Kokum fat were harder and hence may find application in warm climates. The blends with higher proportions of Kokum fat were harder and hence may find application in warm climates. The blends had solidification properties, fatty acid and triacylglycerol compositions similar to those of cocoa butter. In addition, they had narrow melting ranges like cocoa butter, and they were compatible with cocoa butter and have tolerance toward milk fat.
 
Date 1994
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/3481/1/JAOCS%2C%20Vol.%2071%2C%20no.%202%20%28February%201994%29.pdf
Yella Reddy, S. and Prabhakar, J. V. (1994) Cocoa butter extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) butter. Journal o fthe American Oil Chemist's Society, 71 (2). pp. 217-219.