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 journalArticle

9 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 May 3

Fingerprint

shea
stearin
cocoa butter
crystallization
Crystallization
melting
Freezing
Fats
lipid content
Weights and Measures
Temperature
chocolate
enthalpy
Glycerol
glycerol
physical properties
manufacturing
temperature
Triglycerides
Fatty Acids

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin. / Kang, Kyoung Kyu; Jeon, Hyeonjin; Kim, In-Hwan; Kim, Byung Hee.

In: Food Science and Biotechnology, Vol. 22, No. 2, 03.05.2013, p. 347-352.

Research output: Contribution to journalArticle

Kang, Kyoung Kyu ; Jeon, Hyeonjin ; Kim, In-Hwan ; Kim, Byung Hee. / Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin. In: Food Science and Biotechnology. 2013 ; Vol. 22, No. 2. pp. 347-352.
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