Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin

Kyoung Kyu Kang, Hyeonjin Jeon, In Hwan Kim, Byung Hee Kim

    Research output: Contribution to journalArticlepeer-review

    24 Citations (Scopus)

    Abstract

    The aim of this study was to assess the possibility of commercial use as a cocoa butter equivalent (CBE). The CBE was prepared by blending fractionated palm stearin and shea stearin in a weight ratio of 40:60 and contained 81. 9% total symmetric monounsaturated triacyl-glycerols. The CBE was blended with cocoa butter in weight ratios (CBE:cocoa butter) of 5:95, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, and 90:10. The blends were evaluated for their fatty acid and triacylglycerol compositions, thermal melting/crystallization behaviors, and solid fat content. The 5:95, 10:90, 20:80, and 30:70 blends showed similar melting/crystallization temperature ranges and enthalpies to those of cocoa butter. Furthermore, they showed similar changes in solid fat content to those of cocoa butter as a function of temperature. These results indicate that the CBE can be blended with cocoa butter at 30% for the manufacture of chocolate products without significantly altering their physical properties.

    Original languageEnglish
    Pages (from-to)347-352
    Number of pages6
    JournalFood Science and Biotechnology
    Volume22
    Issue number2
    DOIs
    Publication statusPublished - 2013 Apr

    Bibliographical note

    Funding Information:
    Acknowledgments This research was supported by the Chung-Ang University Research Scholarship Grants in 2010.

    Keywords

    • chocolate
    • cocoa butter equivalent
    • palm stearin
    • shea stearin
    • symmetric monounsaturated triacylglycerol

    ASJC Scopus subject areas

    • Biotechnology
    • Food Science
    • Applied Microbiology and Biotechnology

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