Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation

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• 作者：Miguel A. Bootello^a ; Richard W. Hartel^b ; Rafael Garcé ; s^a ; Enrique Martí ; nez-Force^a ; Joaquí ; n J. Salas^a ; ^{jjsalas@cica.es}
• 关键词：Cocoa butter equivalents ; High oleic-high stearic sunflower oil ; Shea stearin ; Isosolid diagram ; Phase behaviour
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：1 October, 2012
• 年：2012
• 卷：134
• 期：3
• 页码：1409-1417
• 全文大小：901 K

文摘

Cocoa butter equivalents (CBEs) are produced from vegetable fats by blending palm mid fraction (PMF) and tropical butters coming from shea, mango kernel or kokum fat. In this regard, high oleic-high stearic (HOHS) sunflower hard stearins from solvent fractionation can be used in CBE production since their compositions and physical properties are similar to those found in the above-mentioned tropical butters. In this work, three sunflower hard stearins (SHS) ranging from 65 % to 95 % of disaturated triacylglycerols and a shea stearin (used as reference) were blended with PMF to evaluate their potential use in CBEs formulation. Isosolid phase diagrams of mixtures of PMF/SHS showed eutectic formation for SHS 65 and SHS 80, but monotectic behaviour with softening effect for SHS 95. Three CBEs from SHS and shea stearin were formulated according to phase behaviour diagrams and solid fat content data at 25 ¡ãC. Isosolid phase diagrams of mixtures of these CBEs with cocoa butter showed no eutectic behaviour. Therefore, CBEs elaborated from SHS exhibited full compatibility with cocoa butter.