Cocoa Butter Substitute from Tengkawang (Shorea stenoptera)

QR Code

Cocoa Butter Substitute from Tengkawang (Shorea stenoptera)

Tengkawang ( Shorea stenoptera ) is a potential endemic plant of Kalimantan. However, its production process is currently still carried out traditionally. Tengkawang butter (TB) has the potential to be a Cocoa butter equivalent (CBE) because it has a fatty acid composition and melting point close to...

Full description

Bibliographic Details
Main Authors:	Abd Aziz, Suraini, Gozan, Misri, Darmawan, Muhammad Arif
Format:	Book Section
Published:	Wiley-VCH 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/117345/

Similar Items

Natural sunscreen formulation with a high sun protection factor (SPF) from tengkawang butter and lignin
by: Darmawan, Muhammad Arif, et al.
Published: (2022)

Shelf life of indigenous Tengkawang butter: storage kinetic and effect of antioxidant to oxidation stability index
by: Darmawan, Muhammad Arif, et al.
Published: (2023)

Physicochemical properties of enzymatically produced palm-oil-based cocoa butter substitute (CBS) with cocoa butter mixture
by: Biswas, Nirupam, et al.
Published: (2018)

Replacing yellow maize with Illipe nut (Shorea stenoptera) improves growth performance and meat quality of porker pigs
by: Evelyn, L.L.L., et al.
Published: (2024)

Effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter
by: Yanty, N.A.M., et al.
Published: (2013)

Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter
by: Abdul Manaf, Yanty Noorzianna, et al.
Published: (2013)

Sustainability of chemical substitutes from agricultural and industrial by‐products
by: Phang, Lai‐Yee, et al.
Published: (2023)

Sensory preference and bloom stability of chocolate containing cocoa butter substitute from coconut oil
by: Abdul Halim, Halimatun Sa’adiah, et al.
Published: (2018)

Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute
by: Abdul Halim, Halimatun Sa'adiah, et al.
Published: (2019)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
by: Akanda, Jahurul H., et al.
Published: (2013)

Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
by: Akanda, Mohamed Jahurul Haque, et al.
Published: (2013)

Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings
by: Hussain, Norhayati, et al.
Published: (2025)

An edible oil as cocoa butter substitute for maintaining healthy blood cholesterol levels and improvement of antioxidant status.
by: Azlan, Azrina
Published: (2010)

Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)
by: Biswas, Nirupam, et al.
Published: (2017)

Cocoa Butter Extraction from Cocoa Nibs Using Supercritical Carbon Dioxide
by: Kusnadi, Asep Edi
Published: (2009)

Effects of different solvent and extraction methods on phytosterols and antioxidant activity of cocoa butter and application of cocoa butter in salad dressing
by: Mohamad, Roiaini
Published: (2015)

Fractional extraction of coconut oil by supercritical fluid extraction and its application as cocoa butter substitute in chocolate production
by: Abdul Halim, Halimatun Sa'adiah
Published: (2017)

Cocoa butter substitute (CBS) produced from palm mid-fraction/palm kernel oil/palm stearin for confectionery fillings
by: Biswas, Nirupam, et al.
Published: (2017)

Hard cocoa butter replacers from mango seed fat and palm stearin
by: Jahurul, Md. Haque Akanda, et al.
Published: (2014)

Characteristics of Malaysian, Sulawesian and Brazilian Cocoa Butters, Their Blends and Chocolate
by: Abdul Hamid, Mansoor
Published: (1997)

The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter
by: Kusnadi, Asep Edi, et al.
Published: (2008)

Effects of moisture and pH on supercritical fluid extraction of cocoa butter
by: Jinap, Selamat, et al.
Published: (2013)

The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
by: Edi Kusnadi, Asep, et al.
Published: (2016)

Production of cocoa butter substitute via enzymatic interesterification of fully hydrogenated palm kernel oil, coconut oil and fully hydrogenated palm stearin blends
by: Ornla-Ied, Pimwalan, et al.
Published: (2022)

Replacement of fish oil with engkabang butter oil (Shorea macrophylla): Effects on growth performance of Javan Mahseer (Tor tambra)
by: Aidil Ikhwan Redhwan,, et al.
Published: (2023)

Cocoa butter fat replacers are processing, but more work needed, say researchers
by: Sarker, Md. Zaidul Islam
Published: (2013)

Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide
by: Asep, E. K., et al.
Published: (2013)

Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter
by: Mohamad, Roiaini, et al.
Published: (2016)

A survey on teaching approaches of ten english language teachers in PKG Tengkawang zone / Adnan Harun
by: Harun, Adnan
Published: (2002)

Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin
by: Omar, A.K.M, et al.
Published: (2014)

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternativ
by: Jahurul, M. H. A., et al.
Published: (2018)

Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
by: Akanda, Md Jahurul Haque, et al.
Published: (2018)

Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition
by: Di Bari, Vincenzo, et al.
Published: (2016)

Extraction of cocoa butter by supercritical carbon dioxide: optimization of operating conditions and effect of particle size.
by: Tan, Teng Ju, et al.
Published: (2008)

Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations
by: Kumara, Bakti
Published: (2003)

Supercritical carbon dioxide extraction of cocoa butter: optimization of operating conditions and sample matrix effect
by: Selamat, Jinap, et al.

Detection of lard in cocoa butter—its fatty acid composition, triacylglycerol profiles, and thermal characteristics
by: Azir, Marliana, et al.
Published: (2017)

Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage
by: Ishak, Izzreen, et al.
Published: (2017)

Supercritical carbon dioxide fractionation of palm kernel oil and formulation of cocoa butter replacers fat.
by: Sarker, Md. Zaidul Islam
Published: (2003)

Development and characterization of solid lipid nanoparticles (SLNs) made of cocoa butter: a factorial design study
by: Shtay, Rasha, et al.
Published: (2018)