Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin

Mango seeds are waste agro-industrial by-products produced in large quantities in the tropical countries. Supercritical fluid extraction was used for the extraction of high quality mango seed fat from mango seed wastes. The supercritical fluid extracted mango seed fat (MSF) was blended with palm s...

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Main Authors:	Omar, A.K.M, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English English
Published:	Elsevier 2014
Subjects:	Q Science (General) T Technology (General)
Online Access:	http://irep.iium.edu.my/39481/ http://irep.iium.edu.my/39481/ http://irep.iium.edu.my/39481/ http://irep.iium.edu.my/39481/1/1-s2.0-S096399691400444X-main.pdf http://irep.iium.edu.my/39481/4/39481_Cocoa%20butter%20replacers%20from%20blends_SCOPUS.pdf

id	iium-39481
recordtype	eprints
spelling	iium-394812017-09-19T08:12:17Z http://irep.iium.edu.my/39481/ Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin Omar, A.K.M Sarker, Md. Zaidul Islam Q Science (General) T Technology (General) Mango seeds are waste agro-industrial by-products produced in large quantities in the tropical countries. Supercritical fluid extraction was used for the extraction of high quality mango seed fat from mango seed wastes. The supercritical fluid extracted mango seed fat (MSF) was blended with palm stearin (PS) at different ratios to obtain cocoa butter replacers (CBRs). A total of 10 blends were formulated and the fatty acid constituents and physicochemical properties of these blends were analyzed. Four blends of MSF/PS (90/10, 85/15, 80/20 and 75/25) possessed fatty acid constituents, iodine value (41.8 to 42.4 g I2/100 g fat), saponification value (195.7 to 195.9 mg KOH/g fat), acid value (2.4 to 2.9%) and slip melting point (37.7 to 39.9 °C) similar to those of commercial cocoa butter. Thus, these blends were considered recommendable as CBRs, due to their fatty acid constituents, iodine value, slip melting point, saponification value, and acid value consistent with cocoa butter. Elsevier 2014-11 Article PeerReviewed application/pdf en http://irep.iium.edu.my/39481/1/1-s2.0-S096399691400444X-main.pdf application/pdf en http://irep.iium.edu.my/39481/4/39481_Cocoa%20butter%20replacers%20from%20blends_SCOPUS.pdf Omar, A.K.M and Sarker, Md. Zaidul Islam (2014) Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin. Food Research International, 65. pp. 401-406. ISSN 0963-9969 http://www.sciencedirect.com/science/article/pii/S096399691400444X 10.1016/j.foodres.2014.06.039
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	Q Science (General) T Technology (General)
spellingShingle	Q Science (General) T Technology (General) Omar, A.K.M Sarker, Md. Zaidul Islam Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
description	Mango seeds are waste agro-industrial by-products produced in large quantities in the tropical countries. Supercritical fluid extraction was used for the extraction of high quality mango seed fat from mango seed wastes. The supercritical fluid extracted mango seed fat (MSF) was blended with palm stearin (PS) at different ratios to obtain cocoa butter replacers (CBRs). A total of 10 blends were formulated and the fatty acid constituents and physicochemical properties of these blends were analyzed. Four blends of MSF/PS (90/10, 85/15, 80/20 and 75/25) possessed fatty acid constituents, iodine value (41.8 to 42.4 g I2/100 g fat), saponification value (195.7 to 195.9 mg KOH/g fat), acid value (2.4 to 2.9%) and slip melting point (37.7 to 39.9 °C) similar to those of commercial cocoa butter. Thus, these blends were considered recommendable as CBRs, due to their fatty acid constituents, iodine value, slip melting point, saponification value, and acid value consistent with cocoa butter.
format	Article
author	Omar, A.K.M Sarker, Md. Zaidul Islam
author_facet	Omar, A.K.M Sarker, Md. Zaidul Islam
author_sort	Omar, A.K.M
title	Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
title_short	Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
title_full	Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
title_fullStr	Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
title_full_unstemmed	Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
title_sort	cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
publisher	Elsevier
publishDate	2014
url	http://irep.iium.edu.my/39481/ http://irep.iium.edu.my/39481/ http://irep.iium.edu.my/39481/ http://irep.iium.edu.my/39481/1/1-s2.0-S096399691400444X-main.pdf http://irep.iium.edu.my/39481/4/39481_Cocoa%20butter%20replacers%20from%20blends_SCOPUS.pdf
first_indexed	2023-09-18T20:56:44Z
last_indexed	2023-09-18T20:56:44Z
_version_	1777410353808801792

Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin

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