The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method

2005 ◽  
Vol 222 (3-4) ◽  
pp. 385-391 ◽  
Author(s):  
Aleksandra Torbica ◽  
Olga Jovanovic ◽  
Biljana Pajin
Keyword(s):  
Cocoa Butter ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Cocoa Butter Equivalents ◽  
Content Determination

scholarly journals Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3231
Author(s):  
Jihyun Hwang ◽  
Heeju Jun ◽  
Seoye Roh ◽  
Seong Jae Lee ◽  
Jeong Min Mun ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Weight Ratio ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Melting Behavior ◽  
Fat Content ◽  
Shea Butter ◽  
Solid Fat ◽  
Cocoa Butter Equivalents ◽  
Acetone Fractionation

Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by previously reported conventional two-step acetone fractionation. Cocoa butter equivalents (CBEs) were fabricated by blending the as-prepared fats with 1,3-distearoyl-2-oleoyl glycerol (SOS)-rich fats obtained by hexane fractionation of degummed shea butter. POP-rich fats achieved under the best conditions for the fractionation of palm stearin had a significantly lower DAG content (1.6 w/w%) than that in the counterpart (4.6 w/w%) prepared by the previously reported method. The CBEs fabricated by blending the POP- and SOS-rich fats in a weight ratio of 40:60 contained 63.7 w/w% total symmetric monounsaturated triacylglycerols, including 22.0 w/w% POP, 8.6 w/w% palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol, 33.1 w/w% SOS, and 1.3 w/w% DAGs, which was not substantially different from the DAG content in cocoa butter (1.1 w/w%). Based on the solid-fat content results, it was concluded that, when these CBEs were used for chocolate manufacture, they blended with cocoa butter at levels up to 40 w/w%, without distinctively altering the hardness and melting behavior of cocoa butter.

Cooling rate effects on solid fat content determination

2003 ◽  
Vol 80 (8) ◽  
pp. 835-836 ◽  
Author(s):  
Geoffrey G. Rye ◽  
Alejandro G. Marangoni
Keyword(s):  
Cooling Rate ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Content Determination ◽  
Rate Effects

scholarly journals Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

2012 ◽  
Vol 63 (1) ◽  
pp. 79-88 ◽  
Author(s):  
A. P. B. Ribeiro ◽  
R. Claro da Silva ◽  
L. A. Gioielli ◽  
M. I. De Almeida Gonçalves ◽  
R. Grimaldi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Cocoa Butter ◽  
Chemical Properties ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Physico Chemical

Solid fat content determination by ultrasonic velocimetry

2004 ◽  
Vol 37 (6) ◽  
pp. 545-555 ◽  
Author(s):  
Anand Pal Singh ◽  
D.J. McClements ◽  
A.G. Marangoni
Keyword(s):  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Content Determination

scholarly journals Influence of Geographic Region on Fatty Acid and Physical Properties of Indonesian Cocoa Butter from Smallholder Estate

2019 ◽  
Vol 35 (1) ◽  
pp. 51-58
Author(s):  
Hendy Firmanto ◽  
Supriyanto Supriyanto ◽  
Sri Anggraheni ◽  
Agung Wahyu Susilo ◽  
Bayu Setyawan
Keyword(s):  
Fatty Acid ◽  
Cocoa Butter ◽  
Physical Properties ◽  
Palmitic Acid ◽  
Acid Composition ◽  
Solid Fat Content ◽  
Fat Content ◽  
Geographic Region ◽  
Cocoa Bean ◽  
Solid Fat

Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.

scholarly journals Solid fat content determination: Comparison between pNMR and DSC techniques

1995 ◽  
Vol 46 (6) ◽  
pp. 337-343 ◽  
Author(s):  
Renata Tieko Nassau ◽  
Lireny Aparecida Guaraldp Gonçalves
Keyword(s):  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Content Determination

Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

2015 ◽  
Vol 19 (5) ◽  
pp. 1029-1043 ◽  
Author(s):  
Aleksandra Torbica ◽  
Dubravka Jambrec ◽  
Jelena Tomić ◽  
Biljana Pajin ◽  
Jovana Petrović ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Sensory Quality ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Crystallization Conditions
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