Effect of different derivatives of paraffin waxes on crystallization of eutectic mixture of cocoa butter-coconut oil

Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properties. Interesterification of lard and coconut oil (CO) blends at 70:30 and 80:20 ratios, resulted in IBE70, IBE80 (enzymatic procedure) and IBC70, IBC80 (chemical procedure). They were characterized by their acidity index (AI), iodine index (II) and thermal behavior by differential scanning calorimetry (DSC). II results showed that the highly saturated TAGs in CO affects lard only at the 70:30 ratio. DSC results made evident that the IBE and IBC melting profiles are not significantly different. Additionally, they showed higher crystallization and melting enthalpies compared to native lard, indicating a higher degree of intermolecular arrangement. These findings led to an application as a potential cocoa butter (CB) substitute. A mixture (CBR80) of 20% IBE70 and 80% CB, resulted in a thermal behavior that most resembled CB. Microstructure and texture showed CBR80 as a feasible CB replacer.

Download Full-text

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil

Journal of the Saudi Society of Agricultural Sciences ◽

10.1016/j.jssas.2018.02.005 ◽

2019 ◽

Vol 18 (4) ◽

pp. 443-448 ◽

Cited By ~ 2

Author(s):

Halimatun Sa'adiah Abdul Halim ◽

Jinap Selamat ◽

Seyed Hamed Mirhosseini ◽

Norhayati Hussain

Keyword(s):

Cocoa Butter ◽

Coconut Oil ◽

Cocoa Butter Substitute ◽

Butter Substitute ◽

Sensory Preference

Download Full-text

Influence of cocoa butter on cholesterol metabolism in rats: Comparison with corn oil, coconut oil and palm kernel oil

Nutrition Research ◽

10.1016/s0271-5317(83)80060-8 ◽

1983 ◽

Vol 3 (2) ◽

pp. 229-236 ◽

Cited By ~ 18

Author(s):

David Kritchevsky ◽

Shirley A. Tepper ◽

Giovanna Bises ◽

David M. Klurfeld

Keyword(s):

Cocoa Butter ◽

Corn Oil ◽

Cholesterol Metabolism ◽

Palm Kernel ◽

Coconut Oil ◽

Palm Kernel Oil ◽

Kernel Oil

Download Full-text

APLIKASI TEKNOLOGI TEPAT GUNA ALAT PEMARUT KELAPA PADA PROSES PRODUKSI VIRGIN COCONUT OIL (VCO) SKALA HOME INDUSTRY DI DESA BUMI WARAS, TELUK BETUNG SELATAN, BANDAR LAMPUNG

Sakai Sambayan Jurnal Pengabdian kepada Masyarakat ◽

10.23960/jss.v3i2.131 ◽

2019 ◽

Vol 3 (2) ◽

pp. 100

Author(s):

Herti Utami

Keyword(s):

Coconut Oil ◽

Value Added ◽

Virgin Coconut Oil ◽

The Public ◽

Cutting Machine ◽

Higher Derivatives ◽

Coconut Product ◽

Derivative Products ◽

Derivatives Of ◽

Selection Of

Coconut as a results farming is listed and abundant in the province Lampung, especially in Bandar Lampung. In Bandar Lampung, has vegetable sales community that stated in the Bumi Waras region, Teluk Betung Selatan County. One of the concerns of the vegetables sales community is a coconut results farmer. We take a vegetable sales community as a partner in this activity, because they have a lot of problems about coconut after sales. Coconut that not salable sold will be moldy and decaying in fast. There should be a way to overcome this problem by making a coconut likeness of the derivative products. The solution offered to overcome the problems is right to the application of technology to process the oil into products were chosen in terms of coconut by virgin coconut oil (vco) using the tools for the coconut cutting process easier and more efficient. In such a manner as there will be increasing the levels of value added of coconut into a product with higher derivatives of the having the benefit of and higher selling values. By this activity involved in marketing devotion is also arranging training on any process affecting the production the virgin coconut oil (vco) on the home industry scale. The selection of products VCO is because the easy to process and small capital, so will not burdensome to the public to go into business. With the assistance of the coconut cutting machine raising revenue among traders because the device is versatile and it could also be used to help the VCO production process. A method of the activities that would be used in their business over the devotion this is the method involving a partner or members of the population, especially a vegetable sales in their activities to get as a whole. The implementation of this activity in addition the results showed in the form of a cutting machine of the coconut from which equipped with a motor with a fuel and other equipment to press coconut to get coconut milk also needs to be undertaken a rise in their ability and knowledge partner or a member of community of a vegetable sales through training coconut product development in this case the practice of making VCO including the packaging commercially. The goals of this training were to the ability of making a product VCO can be to raise the income of in the programs as well.

Download Full-text

Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends

Journal of the American Oil Chemists Society ◽

10.1002/aocs.12434 ◽

2020 ◽

Author(s):

Pimwalan Ornla‐ied ◽

Chin Ping Tan ◽

Yong Wang ◽

Sopark Sonwai

Keyword(s):

Cocoa Butter ◽

Palm Kernel ◽

Coconut Oil ◽

Palm Stearin ◽

Enzymatic Interesterification ◽

Cocoa Butter Alternatives

Download Full-text

FORMULATION AND EVALUATION OF CREAMS CONTAINING CELECOXIB INCLUSIONS FOR TREATING PSORIATIC ARTHRITIS

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2020.v13i6.37469 ◽

2020 ◽

pp. 41-45

Author(s):

ROOPA RANI N ◽

SUDHARSHAN B ◽

SHIVA PULLA REDDY G ◽

PADMINI IRIVENTI

Keyword(s):

Differential Scanning Calorimetry ◽

Fourier Transform ◽

Psoriatic Arthritis ◽

Cocoa Butter ◽

Stearic Acid ◽

Coconut Oil ◽

Scanning Calorimetry ◽

Inflammatory Drug ◽

Gum Acacia ◽

Evaluation Parameters

Objective: The main objective of the present work was to prepare and evaluate creams of celecoxib inclusions which are nonsteroidal anti-inflammatory drug to treat psoriatic arthritis. Methods: Celecoxib inclusions were prepared using β-cyclodextrin to increase the solubility. These inclusions were incorporated in creams. Cocoa butter, triethanolamine, stearic acid, methylparaben, gum acacia, and coconut oil were used in cream preparation. Fourier transform infrared and differential scanning calorimetry studies were carried out for pure celecoxib and inclusions. Viscosity, pH, homogeneity, and type of emulsion under dye test were evaluation parameters done for creams. Results: All the results obtained were within the limits and confirmed increased solubility of celecoxib inclusions. Conclusion: From the results obtained, increase in solubility of celecoxib drug was confirmed by forming inclusions using β-CD as polymer.

Download Full-text

Standardization of Optimal Level of Coconut Variants in Chocolates Based on Consumer Acceptance

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.5.1.05 ◽

2017 ◽

Vol 5 (1) ◽

pp. 36-42

Author(s):

V. Divya ◽

D Baskaran ◽

K. S. Gnanalaksshmi

Keyword(s):

Fatty Acid ◽

Cocoa Butter ◽

Raw Materials ◽

Coconut Oil ◽

Acid Value ◽

Optimal Level ◽

Coconut Milk ◽

Consumer Acceptance ◽

Materials Used ◽

Coconut Cream

A study was carried out to produce chocolates from coconut variants viz, coconut oil, coconut cream and coconut milk as a substitute for cocoa butter. The chocolate prepared with 40% cocoa butter was taken as control. The preliminary trials were conducted with different composition of ingredients for the optimization of the level of substitution of coconut variants. Cocoa butter substituted at the levels of 10 %, 20 % and 30 % by coconut oil, coconut cream and coconut milk respectively were optimized based on the consumer acceptance. The raw materials used in the fabrication of chocolate were subjected to analysed for Peroxide value (PV), Acid Value (AV) and Free Fatty Acid (FFA) content and were found to have desirable oxidative stability.

Download Full-text