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Confectionery fat from phulwara (Madhuca butyracea) butter.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2798/
 
Title Confectionery fat from phulwara (Madhuca butyracea) butter.
 
Creator Yella Reddy, S.
Prabhakar, J. V.
 
Subject 06 Trees And Shrubs
19 Lipids-oils/fats
 
Description Properties of phulwara butter, a tree kernel fat of possible use as a confectionery fat or cocoa butter substitute, were studied. Data are given for fatty acid composition, triglyceride composition, cooling curves, dilatometry characteristics, and performance of a phulwara fat fraction in a milk chocolate system. Phulwara butter behaved as a plastic fat without any supercooling properties; this is due to presence of trisaturated triacylglycerols. An olein fraction produced after separation of 10% stearin fraction showed considerably improved supercooling properties, but had lower solid fat index at ambient temp. (making it unsuitable for use in chocolate). A middle stearin fraction obtained by 2-stage fractionation had acceptable solid fat index at ambient temp. A cocoa butter blend containing 15% phulwara stearin fraction had a melting curve similar to that of cocoa butter. However, the fraction showed limited compatibility with cocoa butter. It depressed the overall melting range of cocoa butter even at a concn. of 15%; it lowered the solid fat content at 32.5
 
Date 1994
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/2798/1/Fett%20Wissenschaft%20Technologie%2C%20Volume-96%2810%20%281994%29%20387-390.pdf
Yella Reddy, S. and Prabhakar, J. V. (1994) Confectionery fat from phulwara (Madhuca butyracea) butter. Fett Wissenschaft Technologie, 96 (10). 387-390, 16 ref..