Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter
The fractional crystallization behaviors of cocoa butter (CB) and enkabang fat (EF) in acetone were investigated. Melted samples of CB and EF were mixed separately with acetone in 1:2 a (w/v) ratio and partitioned into solid and liquid fractions under controlled temperature conditions. The isolated...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Cientificas
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/28087/ http://psasir.upm.edu.my/id/eprint/28087/1/28087.pdf |
| _version_ | 1848846019084681216 |
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| author | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi |
| author_facet | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi |
| author_sort | Abdul Manaf, Yanty Noorzianna |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The fractional crystallization behaviors of cocoa butter (CB) and enkabang fat (EF) in acetone were investigated. Melted samples of CB and EF were mixed separately with acetone in 1:2 a (w/v) ratio and partitioned into solid and liquid fractions under controlled temperature conditions. The isolated fractions were compared to their respective native samples with respect to various physico-chemical parameters using standard chemical methods as well as instrumental techniques such as gas liquid chromatography (GLC), reversed-phase high performance liquid chromatography (RP-HPLC), and differential scanning calorimetry (DSC). According to the results, partitioning of either CB or EF under solvent assisted crystallization conditions yielded a major solid and a minor liquid fraction. The solid and liquid fractions of both fats were found to display many similarities, but few differences with regard to their composition and thermal properties. While the solid fractions may be useful as a hard stock in hard margarine and cosmetic product formulation, the liquid fraction would be useful as an ingredient for food applications. |
| first_indexed | 2025-11-15T08:56:03Z |
| format | Article |
| id | upm-28087 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:56:03Z |
| publishDate | 2013 |
| publisher | Consejo Superior de Investigaciones Cientificas |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-280872016-04-22T07:51:21Z http://psasir.upm.edu.my/id/eprint/28087/ Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi The fractional crystallization behaviors of cocoa butter (CB) and enkabang fat (EF) in acetone were investigated. Melted samples of CB and EF were mixed separately with acetone in 1:2 a (w/v) ratio and partitioned into solid and liquid fractions under controlled temperature conditions. The isolated fractions were compared to their respective native samples with respect to various physico-chemical parameters using standard chemical methods as well as instrumental techniques such as gas liquid chromatography (GLC), reversed-phase high performance liquid chromatography (RP-HPLC), and differential scanning calorimetry (DSC). According to the results, partitioning of either CB or EF under solvent assisted crystallization conditions yielded a major solid and a minor liquid fraction. The solid and liquid fractions of both fats were found to display many similarities, but few differences with regard to their composition and thermal properties. While the solid fractions may be useful as a hard stock in hard margarine and cosmetic product formulation, the liquid fraction would be useful as an ingredient for food applications. Consejo Superior de Investigaciones Cientificas 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28087/1/28087.pdf Abdul Manaf, Yanty Noorzianna and Marikkar, Jalaldeen Mohammed Nazrim and Mustafa, Shuhaimi (2013) Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter. Grasas y Aceites, 64 (5). pp. 546-553. ISSN 0017-3495; ESSN: 1988-4214 http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/viewArticle/1461 10.3989/gya.023213 |
| spellingShingle | Abdul Manaf, Yanty Noorzianna Marikkar, Jalaldeen Mohammed Nazrim Mustafa, Shuhaimi Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter |
| title | Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter |
| title_full | Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter |
| title_fullStr | Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter |
| title_full_unstemmed | Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter |
| title_short | Effect of fractional crystallization on composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter |
| title_sort | effect of fractional crystallization on composition and thermal properties of engkabang (shorea macrophylla) seed fat and cocoa butter |
| url | http://psasir.upm.edu.my/id/eprint/28087/ http://psasir.upm.edu.my/id/eprint/28087/ http://psasir.upm.edu.my/id/eprint/28087/ http://psasir.upm.edu.my/id/eprint/28087/1/28087.pdf |