Improvement of melting and crystallisation properties of rambutan seed fat as cocoa butter improver by two-stage fractionation technique

被引：1

作者：

Azzatul, F. ^{[1
]}

Jahurul, M. H. A. ^{[1
]}

Norliza, J. ^{[1
]}

Norazlina, M. R. ^{[1
]}

Hasmadi, M. ^{[1
]}

Md. Sharifudin, Shaarani ^{[1
]}

Matanjun, Patricia ^{[1
]}

Lee, Jau-Shya ^{[1
]}

Shihabul, A. ^{[2
]}

Wahab, Noorakmar Ab. ^{[1
]}

机构：

[1] Univ Malaysia Sabah, Fac Food Sci & Nutr, Kota Kinabalu 884000, Sabah, Malaysia

[2] Hajee Mohammad Danesh Sci & Technol Univ, Dept Food Sci & Nutr, Dinajpur 5200, Bangladesh

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 04期

关键词：

Crystallisation; fractionation; melting; morphology; rambutan fat; triacylglycerols; LAPPACEUM L. SEED; PALM STEARIN; KERNEL FAT; PHYSICOCHEMICAL PROPERTIES; THERMAL-BEHAVIOR; MID-FRACTION; BLENDS; VARIETIES; OIL;

D O I：

10.1111/ijfs.14772

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The search for hard fats is increasing by the day due to their demand for industrial purposes. Rambutan seed fat (RSF) was fractionated prior to investigate the melting and crystallisation behaviours, triacylglycerols (TAGs), and morphology using different chromatographic and thermal techniques. The increasing trends were observed for high-melting symmetrical monounsaturated TAGs such as 1,3-distearoyl-2-oleoyl-glycerol and 1-palmitoyl-3-stearoyl-2-oleoyl-glycerol in both solid fractions upon fractionation. The solid fractions (F-1-S) and (F-2-S) exhibited small peaks towards low melting area and big peaks towards high melting area with the offset temperatures of 35.29-48.75 degrees C and 43.58-52.70 degrees C with significantly higher enthalpies (93.49 and 105.13 J g(-1)) upon fractionation. F-2-S showed the densely packed microstructure compared to that of crude RSF and F-1-S. Based on the thermal behaviours as well as morphology of RSF fractions, cocoa butter improver could be prepared that has the potential to be utilised in chocolate manufacturing in tropical countries.

引用

页码：1574 / 1581

页数：8

共 6 条

[1] Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
Norazlina, M. R.
Jahurul, M. H. A.
Hasmadi, M.
Sharifudin, M. S.
Patricia, M.
Lee, J. S.
Amir, H. M. S.
Noorakmar, A. W.
Riman, I
LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 129
[2] TWO-STAGE TECHNOLOGY FOR PALM OIL FRACTIONATION FOR PRODUCTION OF COCOA BUTTER SUBSTITUTES
Radzievska, I. G.
Melnyk, O. P.
Galenko, O. O.
SCIENCE AND INNOVATION, 2018, 14 (01): : 36 - 43
[3] Production of cocoa butter substitutes via two-stage static fractionation of palm kernel oil
Calliauw, G
Foubert, I
De Greyt, W
Dijckmans, P
Kellens, M
Dewettinck, K
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2005, 82 (11) : 783 - 789
[4] Production of cocoa butter substitutes via two-stage static fractionation of palm kernel oil
Calliauw, G.
Foubert, I.
De Greyt, W.
Dijckmans, P.
Kellens, M.
Dewettinck, K.
JAOCS, Journal of the American Oil Chemists' Society, 2005, 82 (11): : 783 - 789
[5] Development of a novel cocoa butter equivalent from mahua oil - palm stearin blend through two-stage solvent fractionation
Thilakarathna, R. C. N.
Siow, Lee Fong
Tang, Teck-Kim
Chan, Eng-Seng
Karim, Nur Azwani Ab
Cheong, Ling-Zhi
Lee, Yee-Ying
LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 201
[6] The improvement on the properties of concrete containing PFA, microsilica enhanced by using two-stage mixing technique
Nageim, AL
ROLE OF ADMIXTURES IN HIGH PERFORMANCE CONCRETE, 1999, 5 : 471 - 481

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