Confectionery fat from phulwara (Madhuca butyracea) butter.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| 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.. |
|