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Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products
Published 2020“…Adding hard fats, such as mango, illipe, kokum, sal, shea, rambutan, palm oil, palm kernel oil, and sunflower oil, into other oils is beneficial as it increases their compatibility for uses in fat-based products, especially confectionery products. The addition of hard fats has a significant effect on the rate of crystallization, significantly decreasing the induction time for nucleation and leading to a higher hardness, and increases the thermal resistance for applications in fat-based products. …”
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Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications
Published 2020“…This study shows that the BKF‐stearins fractions could be used as suitable raw materials for developing new fatty products in the food industry, especially the confectionery industries.…”
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Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
Published 2018“…The physicochemical and thermal properties of bambangan kernel fat (BKF) were investigated in an effort to identify an innovative fat that could be exploited in confectionery applications. The fatty acids and triglyceride (TG) contents, melting behaviour and solid fat content (SFC) of the BKF were determined by various chromatographic and thermal techniques. …”
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Effects of fractionation technique on triacylglycerols, melting and crystallisation and the polymorphic behavior of bambangan kernel fat as cocoa butter improver
Published 2020“…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.…”
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Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia
Published 2020“…With respect to the characteristics, MKFs potentially can be applied as cocoa butter equivalents and ideal for use in confectionery industry.…”
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Changes in microstructures of rambutan seed and the quality of its fat during drying
Published 2020“…From the results obtained, the useful information regarding to the efects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.…”
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Changes in microstructures of rambutan seed and the quality of its fat during drying
Published 2020“…From the results obtained, the useful information regarding to the efects of pre-treatment on RSF, which is a potent ingredient to be used as a cocoa butter substitute in the formulation of chocolate in the confectionery industries. Moreover, the outcomes of this work able to provide information for better grasp about the correlation of drying methods and quality of RSFs, as well as its applications in other food industries.…”
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Trends in blending vegetable fats and oils for cocoa butter alternative application: a review
Published 2021“…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.…”
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