Staff View: Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver

Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver

Cocoa butter improver (CBI) is typically composed of high melting symmetrical triacylglycerols (TAGs) that aid in the hardness of chocolate products in tropical/subtropical regions. High-melting symmetrical TAG (1,3-di-stearoyl-2-oleoyl-glycerol, SOS) rich fats were produced by two-stage acetone fra...

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Main Authors:	Norazlina Md Ridhwan, Jahurul Haque Akanda, Hasmadi Mamat, Md Shaarani Sharifudin, Patricia @ Patricia Clementina Matanjun, Lee, Jau Shya, H. M.S. Amir, Noorakmar Ab Wahab, I. Riman
Format:	Article
Language:	English
Published:	2020
Subjects:	TX341-641 Nutrition. Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/26040/1/Effects%20of%20fractionation%20technique%20on%20triacylglycerols%2C%20melting%20and%20crystallisation%20and%20the%20polymorphic%20behavior%20of%20bambangan%20kernel%20fat%20as%20cocoa%20butter%20improver.pdf https://eprints.ums.edu.my/id/eprint/26040/ https://doi.org/10.1016/j.lwt.2020.109558
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spelling	my.ums.eprints.260402020-09-29T23:49:13Z https://eprints.ums.edu.my/id/eprint/26040/ Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver Norazlina Md Ridhwan Jahurul Haque Akanda Hasmadi Mamat Md Shaarani Sharifudin Patricia @ Patricia Clementina Matanjun Lee, Jau Shya H. M.S. Amir Noorakmar Ab Wahab I. Riman TX341-641 Nutrition. Foods and food supply Cocoa butter improver (CBI) is typically composed of high melting symmetrical triacylglycerols (TAGs) that aid in the hardness of chocolate products in tropical/subtropical regions. High-melting symmetrical TAG (1,3-di-stearoyl-2-oleoyl-glycerol, SOS) rich fats were produced by two-stage acetone fractionation. Different chromatographic and thermal techniques were used to determine TAGs, thermal properties, and polymorphic behavior of each bambangan kernel fat (BKF) fraction. The first (S-1) and second (S-2) stearins composed of 55.83% and 64.70% symmetrical SOS were the valuable CBIs produced from the fractionated BKF. The stearin fractions also melted and crystallised rapidly at high temperatures with one maximum peak starting at 20.30–21.74 °C and ending at 38.72–42.45 °C (melting), and another starting at 17.05–18.46 °C and ended at 5.63–8.20 °C (crystallisation). In comparison with pure BKF and commercial cocoa butter (CB), the stearins showed sharper melting curves and higher melting properties. The stearins also exhibited β-polymorphic form which was similar to that of CB. Results suggested that the stearins were suitable to be applied as CBI to improve the melting properties and the availability of confectionery products in tropical/subtropical countries. 2020 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/26040/1/Effects%20of%20fractionation%20technique%20on%20triacylglycerols%2C%20melting%20and%20crystallisation%20and%20the%20polymorphic%20behavior%20of%20bambangan%20kernel%20fat%20as%20cocoa%20butter%20improver.pdf Norazlina Md Ridhwan and Jahurul Haque Akanda and Hasmadi Mamat and Md Shaarani Sharifudin and Patricia @ Patricia Clementina Matanjun and Lee, Jau Shya and H. M.S. Amir and Noorakmar Ab Wahab and I. Riman (2020) Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver. LWT, 129. https://doi.org/10.1016/j.lwt.2020.109558
institution	Universiti Malaysia Sabah
building	UMS Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaysia Sabah
content_source	UMS Institutional Repository
url_provider	http://eprints.ums.edu.my/
language	English
topic	TX341-641 Nutrition. Foods and food supply
spellingShingle	TX341-641 Nutrition. Foods and food supply Norazlina Md Ridhwan Jahurul Haque Akanda Hasmadi Mamat Md Shaarani Sharifudin Patricia @ Patricia Clementina Matanjun Lee, Jau Shya H. M.S. Amir Noorakmar Ab Wahab I. Riman Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
description	Cocoa butter improver (CBI) is typically composed of high melting symmetrical triacylglycerols (TAGs) that aid in the hardness of chocolate products in tropical/subtropical regions. High-melting symmetrical TAG (1,3-di-stearoyl-2-oleoyl-glycerol, SOS) rich fats were produced by two-stage acetone fractionation. Different chromatographic and thermal techniques were used to determine TAGs, thermal properties, and polymorphic behavior of each bambangan kernel fat (BKF) fraction. The first (S-1) and second (S-2) stearins composed of 55.83% and 64.70% symmetrical SOS were the valuable CBIs produced from the fractionated BKF. The stearin fractions also melted and crystallised rapidly at high temperatures with one maximum peak starting at 20.30–21.74 °C and ending at 38.72–42.45 °C (melting), and another starting at 17.05–18.46 °C and ended at 5.63–8.20 °C (crystallisation). In comparison with pure BKF and commercial cocoa butter (CB), the stearins showed sharper melting curves and higher melting properties. The stearins also exhibited β-polymorphic form which was similar to that of CB. Results suggested that the stearins were suitable to be applied as CBI to improve the melting properties and the availability of confectionery products in tropical/subtropical countries.
format	Article
author	Norazlina Md Ridhwan Jahurul Haque Akanda Hasmadi Mamat Md Shaarani Sharifudin Patricia @ Patricia Clementina Matanjun Lee, Jau Shya H. M.S. Amir Noorakmar Ab Wahab I. Riman
author_facet	Norazlina Md Ridhwan Jahurul Haque Akanda Hasmadi Mamat Md Shaarani Sharifudin Patricia @ Patricia Clementina Matanjun Lee, Jau Shya H. M.S. Amir Noorakmar Ab Wahab I. Riman
author_sort	Norazlina Md Ridhwan
title	Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
title_short	Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
title_full	Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
title_fullStr	Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
title_full_unstemmed	Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
title_sort	effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
publishDate	2020
url	https://eprints.ums.edu.my/id/eprint/26040/1/Effects%20of%20fractionation%20technique%20on%20triacylglycerols%2C%20melting%20and%20crystallisation%20and%20the%20polymorphic%20behavior%20of%20bambangan%20kernel%20fat%20as%20cocoa%20butter%20improver.pdf https://eprints.ums.edu.my/id/eprint/26040/ https://doi.org/10.1016/j.lwt.2020.109558
_version_	1760230447136112640
score	13.211869

Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver

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