Mohammad Ridwan Norazlina, Mamat Hasmadi, Haque Akanda Md Jahurul
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 884000, Sabah, Malaysia.
Department of Agriculture, School of Agriculture, University of Arkansas, 1200 North University, M/S 4913, Pine Bluff, AR 71601, USA.
Foods. 2023 Apr 23;12(9):1744. doi: 10.3390/foods12091744.
In this study, the physicochemical properties, composition, thermal properties, and crystal microstructure of fractionated bambangan kernel fat stearin and palm oil mid-fraction blends were investigated with respect to a potential cocoa butter equivalent. The blends were prepared in five ratios, and all of the blends exhibited similar physicochemical properties to cocoa butter. Although all of the blends had similar physicochemical properties, the blend containing 70% bambangan kernel fat stearin and 30% palm oil mid-fraction showed remarkable similarity to cocoa butter. The blend had similar fatty acid and triacylglycerol content to cocoa butter with 18.74% palmitic acids, 38.26% stearic acids, 34.05% oleic acids, 15.20% 1,3-dipalmitoyl-2-oleoyl glycerol, and 29.74% 1,3-disteroyl-2-oleoyl glycerol with improved thermostability (high solid fat content at 30 °C but reaching 0% at 40 °C). It also exhibited spherulite crystals with a needle-like crystal structure of 50 µm. This mixture showed good compatibility with cocoa butter at all mixing ratios; hence, it is suggested as a potential cocoa butter equivalent.
在本研究中，针对分馏的芒康果核硬脂与棕榈油中间馏分的混合物作为潜在可可脂替代品，对其物理化学性质、组成、热性质及晶体微观结构进行了研究。混合物按五种比例制备，所有混合物均表现出与可可脂相似的物理化学性质。尽管所有混合物都具有相似的物理化学性质，但含有70%芒康果核硬脂和30%棕榈油中间馏分的混合物与可可脂表现出显著的相似性。该混合物的脂肪酸和三酰甘油含量与可可脂相似，含有18.74%的棕榈酸、38.26%的硬脂酸、34.05%的油酸、15.20%的1,3 - 二棕榈酰 - 2 - 油酰甘油和29.74%的1,3 - 二硬脂酰 - 2 - 油酰甘油，热稳定性有所提高（在30℃时固体脂肪含量高，但在40℃时达到0%）。它还呈现出球晶，具有50μm的针状晶体结构。该混合物在所有混合比例下都与可可脂表现出良好的相容性；因此，建议将其作为潜在的可可脂替代品。
