Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification

LWT ◽  
2018 ◽  
Vol 97 ◽  
pp. 308-316 ◽  
Author(s):  
Jun Jin ◽  
Casimir C. Akoh ◽  
Qingzhe Jin ◽  
Xingguo Wang
Keyword(s):  
Enzymatic Interesterification ◽  
Mango Kernel Fat ◽  
Mango Kernel ◽  
Physical Blending

Mango kernel fat based chocolate fat with heat resistant triacylglycerols: production via blending using mango kernel fat mid-fraction and palm mid-fractions produced in different fractionation paths

RSC Advances ◽  
2016 ◽  
Vol 6 (110) ◽  
pp. 108981-108988 ◽  
Author(s):  
Jun Jin ◽  
Pembe Warda ◽  
Ce Qi ◽  
Cong Sun ◽  
Liang Jie ◽  
...  
Keyword(s):  
Heat Resistance ◽  
Heat Resistant ◽  
Mango Kernel Fat ◽  
Mango Kernel

Heat resistance chocolate fats production using palm mid-fractions produced in different fractionation paths and mango kernel fats.

Production of sn -1,3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane

2017 ◽  
Vol 234 ◽  
pp. 46-54 ◽  
Author(s):  
Jun Jin ◽  
Liyou Zheng ◽  
Warda Mwinyi Pembe ◽  
Jinfang Zhang ◽  
Dan Xie ◽  
...  
Keyword(s):  
Mango Kernel Fat ◽  
Mango Kernel

Production of High-Melting Symmetrical Monounsaturated Triacylglycerol-Rich Fats from Mango Kernel Fat by Acetone Fractionation

2016 ◽  
Vol 94 (2) ◽  
pp. 201-213 ◽  
Author(s):  
Jun Jin ◽  
Hongyan Mu ◽  
Yue Wang ◽  
Warda Pembe ◽  
Yijun Liu ◽  
...  
Keyword(s):  
High Melting ◽  
Mango Kernel Fat ◽  
Mango Kernel ◽  
Acetone Fractionation

scholarly journals Characterization of seed kernel oil of Bangladeshi mango and it’s evaluation as cosmetic ingredient

2017 ◽  
Vol 52 (1) ◽  
pp. 43-48 ◽  
Author(s):  
MK Nahar ◽  
SA Lisa ◽  
K Nada ◽  
M Begum
Keyword(s):  
Heavy Metals ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
European Community ◽  
Acid Composition ◽  
Expert Panel ◽  
Arachidic Acid ◽  
Seed Kernel ◽  
Mango Kernel Fat ◽  
Mango Kernel

The physicochemical properties, fatty acid composition, aflatoxin contamination and heavy metals of extracted mango kernel oils of four Bangladeshi varieties (Langra, Gopalbhog, Khirshapat & Amrupaly) were studied. The results were compared with published values of ‘CIR expert panel’, ‘Indian Standard of Mango Kernel Fat’, ‘Scientific Commission of the European Community’ and ‘US Food and Drug Administration (FDA)’. The estimated values of aflatoxin B1and total aflatoxins were 1.45809 ppb and 5.14761ppb respectively which were lower than the limit levels of ‘European Community (2 ppb for aflatoxin B1)’ and ‘US FDA (20ppb for total aflatoxins value)’. Heavy metals like arsenic & lead concentration were found 0.034 & 0.45 ppm respectively which were lower than the value of ‘Indian Standard of Mango Kernel Fat; 9231 (1979)’ (0.5 & 5.0 ppm respectively). In fatty acid composition; palmitic acid, stearic acid, arachidic acid, oleic acid and linoleic acid were within the range of ‘CIR expert panel’ reported values.Bangladesh J. Sci. Ind. Res. 52(1), 43-48, 2017

Mango kernel fat fractions as potential healthy food ingredients: A review

2018 ◽  
Vol 59 (11) ◽  
pp. 1794-1801 ◽  
Author(s):  
Jun Jin ◽  
Qingzhe Jin ◽  
Casimir C. Akoh ◽  
Xingguo Wang
Keyword(s):  
Healthy Food ◽  
Food Ingredients ◽  
Mango Kernel Fat ◽  
Mango Kernel

High‐Intensity Ultrasound‐Induced Crystallization of Mango Kernel Fat

2020 ◽  
Author(s):  
Sopark Sonwai ◽  
Pimwalan Ornla‐ied ◽  
Silvana Martini ◽  
Hironori Hondoh ◽  
Satoru Ueno
Keyword(s):  
High Intensity ◽  
High Intensity Ultrasound ◽  
Mango Kernel Fat ◽  
Mango Kernel ◽  
Induced Crystallization

scholarly journals Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

2017 ◽  
Vol 66 (4) ◽  
pp. 506-511
Author(s):  
Nieves María Flores March ◽  
Gabriela Cristina Chire Fajardo ◽  
Carlos Eduardo Lescano Anadón
Keyword(s):  
Cocoa Butter ◽  
Yield Stress ◽  
Palm Olein ◽  
Organoleptic Properties ◽  
Fat Bloom ◽  
Sensory Acceptability ◽  
Mango Kernel Fat ◽  
Mango Kernel ◽  
And Control

The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA) and Casson yield stress (τ_oCA), which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05) were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control.

Improving heat and fat bloom stabilities of “dark chocolates” by addition of mango kernel fat-based chocolate fats

2019 ◽  
Vol 246 ◽  
pp. 33-41 ◽  
Author(s):  
Jun Jin ◽  
Qingzhe Jin ◽  
Xingguo Wang ◽  
Casimir C. Akoh
Keyword(s):  
Fat Bloom ◽  
Mango Kernel Fat ◽  
Mango Kernel

scholarly journals Formation of dark chocolate fats with improved heat stability and desirable miscibility by blending cocoa butter with mango kernel fat stearin and hard palm-mid fraction

LWT ◽  
2022 ◽  
pp. 113066
Author(s):  
Yuhang Chen ◽  
Yuxin Wang ◽  
Jun Jin ◽  
Qingzhe Jin ◽  
Casimir C. Akoh ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Heat Stability ◽  
Dark Chocolate ◽  
Mango Kernel Fat ◽  
Mango Kernel
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