Trends in blending vegetable fats and oils for cocoa butter alternative application: a review
Background: Global demand for cocoa butter (CB) product is rising, but the production of CB does not meet the demand, and the availability of this fat is also limited. CB has specific melting properties, and the blooming effect causes defect in its physical properties. The blending of fat is one of...
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| Format: | Article |
| Language: | en en |
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Elsevier Ltd.
2021
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| Online Access: | https://eprints.ums.edu.my/id/eprint/30321/1/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30321/3/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/30321/ https://www-sciencedirect-com.ezproxy.ums.edu.my/science/article/pii/S0924224421004544 https://doi.org/10.1016/j.tifs.2021.07.016 |
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| author | M.R.Norazlina Md Jahurul Haque Akanda Hasmadi Mamat Mansoor Abdul Hamid Norliza Julmohammad Ramlah George @ Mohd. Rosli Patricia @ Patricia Clementina Matanjun Noorakmar Ab. Wahab Lee, Jau Shya Fan, Hui Yin |
| author_facet | M.R.Norazlina Md Jahurul Haque Akanda Hasmadi Mamat Mansoor Abdul Hamid Norliza Julmohammad Ramlah George @ Mohd. Rosli Patricia @ Patricia Clementina Matanjun Noorakmar Ab. Wahab Lee, Jau Shya Fan, Hui Yin |
| author_sort | M.R.Norazlina |
| building | UMS Library |
| collection | Institutional Repository |
| content_provider | Universiti Malaysia Sabah |
| content_source | UMS Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Background: Global demand for cocoa butter (CB) product is rising, but the production of CB does not meet the demand, and the availability of this fat is also limited. CB has specific melting properties, and the blooming effect causes defect in its physical properties. The blending of fat is one of the modification methods that offer new functional CB alternatives (CBAs) that can enhance the properties of CB and be applied as substitutes in the food industry. Scope and approach: This review describes the current trends in blending the pure or modified vegetable fats and oils for CBAs production and summarises the characteristics of the blended substances. Typical and recent fats and oils used for CBAs production, including mango seed fat, bambangan kernel fat, shea butter, kokum butter, sunflower stearin and palm oil fractions such as palm oil mid fraction and palm stearin are highlighted. The potential application of the blended fat as CBAs and the changes in their physicochemical, thermal and morphological behaviour are discussed. Key findings and conclusions: The blended fats and oils produced from different sources greatly resemble the characteristics of commercial CB with improved thermal and bloom properties. Thus, the blending processes facilitated the application of various vegetable fats and oils as CBAs to improve the physical quality of the final product in the manufacture of chocolates and confectioneries. |
| format | Article |
| id | my.ums.eprints-30321 |
| institution | Universiti Malaysia Sabah |
| language | en en |
| publishDate | 2021 |
| publisher | Elsevier Ltd. |
| record_format | eprints |
| spelling | my.ums.eprints-303212021-09-20T04:06:40Z https://eprints.ums.edu.my/id/eprint/30321/ Trends in blending vegetable fats and oils for cocoa butter alternative application: a review M.R.Norazlina Md Jahurul Haque Akanda Hasmadi Mamat Mansoor Abdul Hamid Norliza Julmohammad Ramlah George @ Mohd. Rosli Patricia @ Patricia Clementina Matanjun Noorakmar Ab. Wahab Lee, Jau Shya Fan, Hui Yin TX341-641 Nutrition. Foods and food supply Background: Global demand for cocoa butter (CB) product is rising, but the production of CB does not meet the demand, and the availability of this fat is also limited. CB has specific melting properties, and the blooming effect causes defect in its physical properties. The blending of fat is one of the modification methods that offer new functional CB alternatives (CBAs) that can enhance the properties of CB and be applied as substitutes in the food industry. Scope and approach: This review describes the current trends in blending the pure or modified vegetable fats and oils for CBAs production and summarises the characteristics of the blended substances. Typical and recent fats and oils used for CBAs production, including mango seed fat, bambangan kernel fat, shea butter, kokum butter, sunflower stearin and palm oil fractions such as palm oil mid fraction and palm stearin are highlighted. The potential application of the blended fat as CBAs and the changes in their physicochemical, thermal and morphological behaviour are discussed. Key findings and conclusions: The blended fats and oils produced from different sources greatly resemble the characteristics of commercial CB with improved thermal and bloom properties. Thus, the blending processes facilitated the application of various vegetable fats and oils as CBAs to improve the physical quality of the final product in the manufacture of chocolates and confectioneries. Elsevier Ltd. 2021 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/30321/1/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/30321/3/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20FULL%20TEXT.pdf M.R.Norazlina and Md Jahurul Haque Akanda and Hasmadi Mamat and Mansoor Abdul Hamid and Norliza Julmohammad and Ramlah George @ Mohd. Rosli and Patricia @ Patricia Clementina Matanjun and Noorakmar Ab. Wahab and Lee, Jau Shya and Fan, Hui Yin (2021) Trends in blending vegetable fats and oils for cocoa butter alternative application: a review. Trends in Food Science & Technology, 116. pp. 102-114. ISSN 0924-2244 https://www-sciencedirect-com.ezproxy.ums.edu.my/science/article/pii/S0924224421004544 https://doi.org/10.1016/j.tifs.2021.07.016 https://doi.org/10.1016/j.tifs.2021.07.016 |
| spellingShingle | TX341-641 Nutrition. Foods and food supply M.R.Norazlina Md Jahurul Haque Akanda Hasmadi Mamat Mansoor Abdul Hamid Norliza Julmohammad Ramlah George @ Mohd. Rosli Patricia @ Patricia Clementina Matanjun Noorakmar Ab. Wahab Lee, Jau Shya Fan, Hui Yin Trends in blending vegetable fats and oils for cocoa butter alternative application: a review |
| title | Trends in blending vegetable fats and oils for cocoa butter alternative application: a review |
| title_full | Trends in blending vegetable fats and oils for cocoa butter alternative application: a review |
| title_fullStr | Trends in blending vegetable fats and oils for cocoa butter alternative application: a review |
| title_full_unstemmed | Trends in blending vegetable fats and oils for cocoa butter alternative application: a review |
| title_short | Trends in blending vegetable fats and oils for cocoa butter alternative application: a review |
| title_sort | trends in blending vegetable fats and oils for cocoa butter alternative application: a review |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/30321/1/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30321/3/Trends%20in%20blending%20vegetable%20fats%20and%20oils%20for%20cocoa%20butter%20alternative%20application%20FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/30321/ https://www-sciencedirect-com.ezproxy.ums.edu.my/science/article/pii/S0924224421004544 https://doi.org/10.1016/j.tifs.2021.07.016 https://doi.org/10.1016/j.tifs.2021.07.016 |
| url_provider | http://eprints.ums.edu.my/ |