| Topic: | Properties and crystallization behavior of cocoa butter and illipe butter blends |
| Abstract: | Cocoa butter (CB) is the main fat ingredient in chocolate. Currently, demand for chocolate is increasing while CB production is decreasing because of climate and environmental change, resulting in higher CB prices. Therefore, some manufacturers are trying to find alternative fats to replace CB. Cocoa butter equivalents (CBE) are vegetable fats with both physical and chemical properties similar to CB and subsequently can be used to partially or fully replace CB. In particular, Illipe butter (IB) has chemical and physical properties that are very close to CB and thus has a potential to be used as CBE. This research studied the properties and crystallization behavior of IB and CB blends in different ratios. It was found that the solid fat content (SFC) of CB, IB and CB/IB blends decreased with increasing temperature. When the content of IB increased, the SFC increased at all temperatures because IB had the high content of 1,3-distearoyl-2-oleoyl-glycerol (SOS). The crystallization and melting peaks shifted to higher temperatures. The crystal microstructure of both CB and IB was spherulites. The crystals size of the CB/IB blends increased with IB content. The 85/15 (CB/IB) blend had the melting peak temperature and crystal microstructure closest to CB. Both CB and the 85/15 blend showed a strong diffraction peak at 4.58 Å, indicating that they both crystallized into β2 structure (form V). The results have shown that CB and IB blends were very compatible, so IB can be utilized as CBE for use in chocolate. |
| Author: | 630920018 : Miss Chanunras Chalermchadphokhin
Assoc. Prof. Sopark Sonwai, Ph.D. |
| Full Paper: | บทความวิจัยงานประชุมวิชาการ(docx) |
| บทความวิจัยงานประชุมวิชาการ(pdf) |
| Presentation: | งานนำเสนอประชุมวิชาการ(pptx) |
| File: | เกียรติบัตรงานประชุมวิชาการ(pdf)
Proceeding(pdf)
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| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |