Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute

QR Code

Fractionation of coconut oil via supercritical fluid extraction for production of cocoa butter substitute

Coconut oil (CNO) is a vegetable fat that can be applied as a cocoa butter substitute (CBS) due to its similar physical characteristics to cocoa butter. However, it must be fractionated or hydrogenated to be used as CBS. The aims of the present work was to fractionate CNO using supercritical fluid e...

Full description

Bibliographic Details
Main Authors:	Abdul Halim, Halimatun Sa'adiah, Selamat, Jinap, Hussain, Norhayati
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/70667/ http://psasir.upm.edu.my/id/eprint/70667/1/5%20-%20IFRJ171029.R1-Final.pdf

Similar Items

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)

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

Effect of pressure and temperature on fatty acids profiles of coconut oil fractionated by supercritical fluid extraction
by: Abdul Halim, Halimatun Sa'adiah, et al.
Published: (2016)

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

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

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

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

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

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)

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

Cocoa Butter Substitute from Tengkawang (Shorea stenoptera)
by: Abd Aziz, Suraini, et al.
Published: (2024)

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

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)

Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter
by: Mohamad, Roiaini, 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)

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)

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

Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends
by: Akanda, Md Jahurul Haque, et al.
Published: (2018)

Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend
by: Sarker, Md. Zaidul Islam, et al.
Published: (2006)

Blending of supercritical carbon dioxide (SC-CO2) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers
by: Sarker, Md. Zaidul Islam, et al.
Published: (2007)

Supercritical Carbon Dioxide Extraction Of Mango Seed Kernel Fat Blended With Palm Oil Mid-Fraction And Palm Stearin To Formulate Cocoa Butter Replacers
by: Akanda, Md. Jahurul Haque
Published: (2013)

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)

Supercritical Carbon Dioxide Extraction of Cocoa Butter Analogy Fat from Mango Seed Kernel Oil: An Optimization Approach of Response Surface Methodology
by: Akanda, Md. Jahurul Haque, et al.
Published: (2012)

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
by: Jahurul, M. H. A., et al.
Published: (2017)

Effect of accelerated storage on chemical compositions of mango seed fat and palm oil mid-fraction blends as cocoa butter replacers
by: Akanda, Md Jahurul Haque, et al.
Published: (2017)

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)

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

The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation
by: Mohamad Alwi, Siti Maslina, et al.
Published: (2019)

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)

Supercritical carbon dioxide (SC-CO2) extraction of mango seed kernel contain cocoa butter analogy fats
by: Akanda, Md. Jahurul Haque, et al.
Published: (2013)

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)

Changes of phytosterols, rheology, antioxidant activity and emulsion stability of salad dressing with cocoa butter during storage
by: Mohamad, Roiaini, et al.
Published: (2019)

Blending of palm mid-fraction, refined bleached deodorized palm kernel oil or palm stearin for cocoa butter alternative
by: Biswas, N., et al.
Published: (2016)

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

Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
by: Md Dali, Aisyah Zafirah, et al.
Published: (2018)

Supercritical fluid extraction of pyrazines in roasted cocoa beans effect of pod storage period
by: Sanagi, M. Marsin, et al.
Published: (1997)