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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 drying methods on the characteristics of rambutan (nephelium lappaceum l.) seed fat: An optimisation approach
Published 2019“…Our results provide useful information in the pre-treatment of RSF,which has potential to be used as blending component with palm oil for cocoa butter equivalent formulation in chocolate and confectionery 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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