School of Environment, Natural Resources and Geography, Bangor University, Gwynedd, LL57 2UW, UK.
Biocomposites Centre, Bangor University, Gwynedd, LL57 2UW, UK.
Sci Rep. 2016 Aug 24;6:32050. doi: 10.1038/srep32050.
Cocoa butter is the pure butter extracted from cocoa beans and is a major ingredient in the chocolate industry. Global production of cocoa is in decline due to crop failure, diseases and ageing plantations, leading to price fluctuations and the necessity for the industry to find high quality cocoa butter alternatives. This study explored the potential of a wild mango (Mangifera sylvatica), an underutilised fruit in south-east Asia, as a new Cocoa Butter Alternative (CBA). Analyses showed that wild mango butter has a light coloured fat with a similar fatty acid profile (palmitic, stearic and oleic acid) and triglyceride profile (POP, SOS and POS) to cocoa butter. Thermal and physical properties are also similar to cocoa butter. Additionally, wild mango butter comprises 65% SOS (1, 3-distearoyl-2-oleoyl-glycerol) which indicates potential to become a Cocoa Butter Improver (an enhancement of CBA). It is concluded that these attractive properties of wild mango could be prompted by a coalition of policy makers, foresters, food industries and horticulturists to promote more widespread cultivation of this wild fruit species to realise the market opportunity.
可可脂是从可可豆中提取的纯黄油，是巧克力行业的主要原料。由于作物歉收、疾病和老化的种植园，可可的全球产量正在下降，导致价格波动，该行业有必要寻找高质量的可可脂替代品。本研究探讨了一种野生芒果（Mangifera sylvatica）的潜力，野生芒果是东南亚一种未充分利用的水果，可以作为一种新的可可脂替代品（CBA）。分析表明，野生芒果黄油的脂肪颜色较浅，其脂肪酸组成（棕榈酸、硬脂酸和油酸）和甘油三酯组成（POP、SOS 和 POS）与可可脂相似。热性能和物理性能也与可可脂相似。此外，野生芒果黄油含有 65%的 SOS（1,3-二硬脂酰-2-油酰甘油），这表明它有潜力成为可可脂改良剂（CBA 的增强剂）。研究结论认为，这种野生芒果的诱人特性可能会促使决策者、林业工作者、食品行业和园艺家联合起来，促进这种野生水果的更广泛种植，以实现市场机会。
