| Topic: | Crystallization behavior of illipe butter stearin obtained via solvent fractionation |
| Abstract: | Cocoa butter (CB) is a main fat ingredient in chocolate products. Due to the fluctuation in its availability as a result of climate change as well as the continuing increase in the amount of chocolate consumption, the price of CB continues to increase. This has driven some manufacturers to look for cocoa butter alternatives (CBA). Illipe butter (IB) is one of the few vegetable fats that can be used to produce CBA. This research was aimed to study the crystallization behavior of the hard fraction of IB or illipe butter stearin (IBS) obtained through solvent fractionation using acetone (1:7 (w/v) of IB:acetone) at 22°C for 1 hour. 31.76% of IBS was obtained after fractionation and the obtained IBS contained higher content of 1,3-di-stearoyl-2-oleoylglycerol or SOS (62%) and lower content of 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol or POS (20.2%) and 1,3-dipalmitoyl-2-oleoylglycerol or POP (3.6%) than the original IB. Because of this, IBS exhibited higher crystallization and crystallization temperatures and higher solid fat content than IB. Most importantly, similar to CB, it crystallized into the stable β polymorph. Therefore, the IBS produced in this work has a potential to be used as a hard fat for the production of CBA. It could be blended with palm-mid fraction to obtained CBA with triacylglycerol composition and crystallization and melting behavior similar to CB. |
| Author: | 620920023 : Miss Thunchanok Sonprasert
Assoc. Prof. Sopark Sonwai, Ph.D. |
| Full Paper: | บทความวิจัยงานประชุมวิชาการ(docx) (please contact to author) |
| บทความวิจัยงานประชุมวิชาการ(pdf) (please contact to author) |
| Presentation: | งานนำเสนอประชุมวิชาการ(pptx) (please contact to author) |
| File: | เกียรติบัตรนำเสนองานประชุมวิชาการ(pdf) (please contact to author)
Proceeding(pdf) (please contact to author)
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| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |