Food Chemistry 154 (2014) 323–329

Contents lists available at ScienceDirect

Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem

Hard cocoa butter replacers from mango seed fat and palm stearin
M.H.A. Jahurul a, I.S.M. Zaidul b,⇑, N.A. Nik Norulaini c, F. Sahena a, M.Z. Abedin a, A. Mohamed d,
A.K. Mohd Omar a,⇑
a
School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia
b
Kulliyyah of Pharmacy, International Islamic, University, Kuantan Campus, 25200 Kuantan, Pahang, Malaysia
c
School of Distance Education, Universiti Sains Malaysia, Minden, Penang 11800, Malaysia
d
Faculty of Pharmacy, Cyberjaya University College of Medical Sciences, 63000 Cyberjaya, Malaysia

a r t i c l e i n f o a b s t r a c t

Article history: The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to
Received 25 July 2013 formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal
Received in revised form 10 October 2013 properties and solid fat content (SFC) of the formulated blends were determined using different
Accepted 20 November 2013
chromatographic and thermal techniques. All the blends had three main TGs; namely, 1,3-dipalmitoyl-
Available online 27 November 2013
2-oleoylglycerol (POP) (8.6–17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6–19.6%), and
1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2–31.4%), with SOS being the major component. The melting
Keywords:
peak temperatures gradually increased and shifted towards higher temperatures with PS. The crystalliza-
Cocoa butter replacers
Mango seed fat
tion onset temperatures increased, while the offset decreased with PS. The SFC did not drop to 0% at
Palm stearin 37.5 °C, which was shifted to 0% at and above 40 °C for some blends. The studies revealed that CBRs could
Triglycerides be prepared by blending MSF and PS, and they could be utilised by chocolate manufacturers in tropical
Melting and crystallization profiles countries.
Solid fat content Ó 2014 Published by Elsevier Ltd.

1. Introduction tropical countries or in countries with a moderate climate during

Cocoa butter (CB) and sugar are the major ingredients of choc-
olate, and constitute about 70% of the total continuous fat phase
(Afoakwa, Paterson, & Fowler, 2007). Despite the high contents of
CB and sugar, consumption of chocolate products has significantly
increased worldwide (Afoakwa, 2010). Although CB is the major
ingredient of chocolate, its use is limited in tropical countries
due to its tempering difficulties. Many researchers have reported
that blending of fats, or the addition of a small amount of SOS or
SOS-rich fats, in CB or chocolate products increases the solid fat
content, inhibits fat bloom and slightly decreases the tempering
time (Jeyarani & Reddy, 1999; Maheshwari & Reddy, 2005; Padley,
Paulussen, & Soeters, 1972; Reddy & Prabhakar, 1994). In order to
produce CBRs, MSF and PS were chosen as blending components in
the present study. The composition of fatty acids (stearic, palmitic,
and oleic acids) and triglycerides, in particular SOS in MSF and POP
in PS are well established. These fats could be used as suitable raw
materials for the production of high temperature resistant hard
butter in countries with a hot climate. Blends of MSF and PS could
solve the tempering difficulties for chocolate manufacturers in
⇑ Corresponding authors. Tel./fax: +60 46 585 435 (A.K. Mohd Omar). Tel.: +60 9
570 4841; fax: +60 9 571 6775 (I.S.M. Zaidul).
E-mail addresses: zaidul@iium.edu.my (I.S.M. Zaidul), akmomar@usm.my
(A.K. Mohd Omar).
the summer season. In dark and milk chocolate formulations, ko-
kum fat is added in different proportions to replace CB and its ef-
fects on rheology, hardness, triglyceride compositions and heat
resistance have been studied by Maheshwari and Reddy (2005).
Jeyarani and Reddy (1999) produced cocoa butter extenders with
heat-resistant properties from mahua and kokum fats. Cocoa but-
ter extenders were also produced by blending kokum fat with
phulwara butter (Reddy & Prabhakar, 1994).
Mango (Mangifera indica L.) belongs to the family of Anacardia-
ceae. It is one of the most commercially important tropical fruit.
The demands for mango fruit, worldwide, are increasing due to
its nutritional quality, succulence, delicious and sweet taste and
delicate flavour. Meanwhile, the mango fruit is extensively used
in the industry for making juice, jam and jelly. Consequently, con-
siderable amounts of mango seeds are readily available. The fruit
has only one large seed that is enclosed in a kidney shaped kernel.
The mango seed kernel (MSK) contains about 7.1–15% fats that are
rich sources of palmitic, stearic and oleic acids (Abdalla, Darwish,
Ayad, & El-Hamahmy, 2007; Ali, Gafur, Rahman, & Ahmed, 1985;
Gunstone, 2011; Jahurul, Zaidul, Norulaini, Sahena, Rahman, &
Omar, 2013a). These fatty acid constituents and other physico-
chemical properties of mango seed fat (MSF) make it a valuable
fat that is comparable to that of commercial CB (Muchiri,
Mahungu, & Gituanja, 2012). The physico-chemical properties,
such as fatty acid compositions, iodine value, saponification value,

0308-8146/$ - see front matter Ó 2014 Published by Elsevier Ltd.

http://dx.doi.org/10.1016/j.foodchem.2013.11.098
324 M.H.A. Jahurul et al. / Food Chemistry 154 (2014) 323–329
acid value and slip melting point of MSF, were reported in our pre-
vious study (Jahurul, Zaidul, Nik Norulaini, Sahena, & Mohd Omar,
2013b). In the present study, the triglyceride compositions, ther-
mal properties, solid fat content, and crystal morphology of MSF
and PS blends are investigated.
2. Materials and methods
2.1. Materials
Mango seed fat (MSF) was extracted from the Malaysian water-
lily mango variety using SC–CO2, and their fatty acid constituents
have been described by Jahurul et al. (2013b). This MSF was used
as the blending component in this analysis. Palm stearin (PS) was
obtained from Sime Darby Research Sdn. Bhd., Malaysia. Standards
of triglycerides, acetone and acetonitrile (HPLC grade) were pur-
chased from Sigma, Merck, and Fisher (Malaysia).
2.2. Blending of MSF and PS
In order to assess the suitability of the blends containing MSF
and PS as CBRs, a total of ten blends of these fats, in 5% increments
of PS, were prepared: MSF/PS, 95:5 (blend 1), 90:10 (blend 2),
85:15 (blend 3), 80:20 (blend 4), 75:25 (blend 5), 70:30 (blend
6), 65:35 (blend 7), 60:40 (blend 8), 55:45 (blend 9), and 50:50
(blend 10). The TG compositions, crystallization and melting prop-
erties, SFC and morphology of these blends were analysed and dis-
cussed below.
2.3. Determination of triglycerides (TGs)
A high performance liquid chromatography (HPLC) method,
established by the American Oil Chemists’ Society (AOCS., 2003),
was used to determine the triglyceride compositions of all blends.
A 10% each blend solution was prepared using acetone as the sol-
vent. The solution was then filtered through a TE 36 membrane fil-
ter (PTFE; 0.45 lm) (Millipore) before being injected into the HPLC.
The triglyceride content was determined using Agilent HPLC
instrument (Agilent HPLC Series 1200, Degasser Model G1322A,
Quaternary Pump Model G1311A, RI Detector Model G1362A),
and a Lichrospher 100 RP-18e HPLC column (4 mm i.d. 250 mm
length) with a column temperature of 30–35 °C, column pressure
of 5–6 MPa, mobile phase (acetone/acetonitrile 70:30 v/v), a
mobile phase flow rate of 1 ml/min and an injection volume of
10 ll. The percentage of triglycerides was determined by calculat-
ing the peak area of the chromatogram. Analyses were conducted
in triplicates.
2.4. Determination of solid fat content (SFC) by pNMR
The SFC of the fat blends, as a function of temperature, was
determined by pulsed nuclear magnetic resonance (pNMR) (Bruker
minispec mq20 NMR analyser), following the method developed
by Fiebig and Lüttke (2003). Each blend was tempered at 80 °C
for 30 min, followed by chilling at 0 °C for 90 min and kept at the
desired temperatures for 30 min prior to measurements. The pre-
equilibrated thermostat bath was used to carry out the melting,
chilling and holding of the test samples. The temperature ranges
used for the determination of SFC were 10–80 °C. All analyses were
conducted in triplicate.
2.5. Analysis of crystallization and melting characteristics by DSC
Differential scanning calorimetry (DSC Q200, TA Instrument)
was used to monitor the melting and crystallization behaviour of
the blends of MSF and PS. The DSC instrument was calibrated using
indium. All the blends of MSF and PS were melted at 80 °C. Approx-
imately 3–5 mg of the molten samples were transferred to stan-
dard DSC aluminium pans using a micropipette and then
hermetically sealed. The pans were then placed in vials and melted
at 80 °C for 30 min. For stabilization, the pans were placed in an
incubator at 26 °C for 7 days. After 7 days of incubation at 26 °C,
the pans were transferred to the DSC head. An empty hermetically
sealed DSC aluminium pan was used as a reference. For the DSC
experiments the following programme was used: cooling to
60 °C and melting the samples at a rate of 30 °C/min to 80 °C
for 20 min to insure a completely liquid state, cooling at 10 °C/
min to 60 °C, holding at 60 °C for 2 min, heating at 10 °C/min
to 80 °C. During melting and cooling, the enthalpy change of fat
blends was measured. All analyses were carried out in triplicates.
2.6. Crystal morphological study by polarised light microscopy (PLM)
Polarised light microscopy (Nicon, ECLIPSE E200, Tokyo, Japan),
equipped with digital camera, was used to monitor the microstruc-
ture of the crystal network of the blends of MSF and PS. The meth-
od developed by Narine and Marangoni (1999) was used for the
crystallization of fat blends. In order to destroy any crystal mem-
ory, all the fat blends were melted at 80 °C for 30 min. About
15 ll of melted fat blend was placed on the microscopic slide,
which was heated at the same temperature. Then, a coverslip pre-
heated to the same temperature was carefully placed on the top of
the fat sample to observe the structure. The slides were transferred
to a refrigerator for chilling at 4 °C (1 h), then stored in a temper-
ature-controlled cabinet at 21–23 °C for 48 h for proper crystalliza-
tion. All analyses were carried out in triplicates.
2.7. Statistical analysis
Analyses were carried out in triplicates in this study. Analysis of
variance (ANOVA) was used to test the differences between differ-
ent triglycerides in different blends. A p < 0.05 was considered to
be statistically significant. The Minitab software (version 16) was
used to perform the analysis.
3. Results and discussion
3.1. Triglyceride compositions
Fig. 1 shows the TG compositions of the MSF and PS blends
(1–10 blends). TGs are the major constituents of fats and oils.
The complex mixtures of TGs of the blends of MSF and PS consti-
tuted from different type of fatty acids. Therefore, variations
in TG compositions were observed amongst blends. As shown in
Fig. 1, all the blends had three main TGs; namely, 1,3-dipalmi-
toyl-2-oleoylglycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl-glyc-
erol (POS), and 1,3-distearoyl-2-oleoyl-glycerol (SOS). The TG
profiles in the MSF and PS blends were significantly affected by
the blending ratios. The amounts of each TG were also significantly
different (p < 0.05) amongst the blends.
SOS was identified as the major TG component, comprising of
31.4–37.2% of the total triglycerides, followed by POP and POS
with 8.6–17.7% and 12.5–19.6%, respectively. The high content of
SOS is responsible for the b formation of the crystal, while POP
0
and POS for b formation of crystals (Toro-Vazquez, Pérez-Martínez,
Dibildox-Alvarado, Charó-Alonso, & Reyes- Hernández, 2004). The
results also show that POP and POS were the major TGs found in
increasing order, whereas SOS in decreasing order with the addi-
tion of PS. For example, the percentage of POP and POS increased
from 8.6% to 11.6% and from 12.5% to 14.8% with an increase in
 M.H.A. Jahurul et al. / Food Chemistry 154 (2014) 323–329 325

40

30

Percent
20

10
0
1 SOS
2 3 POS
4 5 6 7 POP
8 9
10
Blend number

Fig. 1. Triglyceride compositions of MSF and PS blends (area%, mean of three replications, standard deviation (±) ranges from 0.51 to 1.40). ⁄The amounts of each TG were
significantly different (p < 0.05) within the blends.

PS from 5% to 20%, respectively (Blends 1–4). On the other hand, in
the same blends, the percentage of SOS decreased from 37.2% to
35.5%. The increasing and decreasing phenomena of the TG compo-
nents found in the blends could be due to the dilution and solubili-
sation of the fat mixtures. It has been well acknowledged that
blending of fats and oils resulted in the modification of the TG
components (Jeyarani & Reddy, 1999; Jeyarani & Reddy, 2010;
Maheshwari & Reddy, 2005; Rodrigues & Gioielli, 2003). Therefore,
the proposed TG profiles of the formulated Blends No. 1–4 were
similar to the typical TG compositions of cocoa butter equivalents
(CBEs) reported by Jeyarani and Reddy (1999), Undurraga,
Markovits, and Erazo (2001), Maheshwari and Reddy (2005), Boo-
tello, Hartel, Garcés, Martínez-Force, and Salas (2012), and Jahurul
et al. (2013c). The results for the TG compositions were also in
agreement with the TG compositions of commercial CB, reported
previously (Jinap et al., 2013; Lipp et al., 2001; Rossi, 1996;
Spangenberg & Dionisi, 2001).
3.2. Blending effect on DSC melting thermograms
Fig. 2a shows the melting profiles of the MSF and PS blends
(Blends 1–10). It can be seen that the melting profiles of certain
blends are relatively simple and show a great resemblance to that
of commercial CB. Certain blends, particularly Blends No. 1–4,
showed two maxima for melting. The lower melting point fraction
represented the first maxima with maximum temperature ranges
from 17.0 to 17.6 °C, whereas the higher melting point fraction
represented the second maxima, with maximum temperature
ranges from 21.4 to 23.0 °C (Fig. 2a). Our results are in good
agreement with the results reported by Chaiseri and Dimick
(1989). The authors reported two maxima with temperatures at
17 and 21 °C for commercial CB. In another study, Solís-Fuentes
and Durán-de-Bazúa (2004) also reported two maxima, with tem-
peratures at 11.6 and 22.8 °C for commercial CB. Generally, cocoa
butters from different regions give different characteristics.
The blend containing 95% MSF and 5% PS, showed a major endo-
thermic peak at 36.2 °C with small peaks at higher and lower tem-
peratures. However, the formulation containing 90% MSF and 10%
PS showed a lower proportion of the low melting fraction (Fig. 2a).
The high and low melting fractions were improved by blending of
MSF and PS to achieve a smooth consistency, like in commercial
CB. The melting peak temperatures gradually increased and shifted
towards a higher temperature with the addition of PS in the blends.
For instance, the melting peak started at 13.4 °C and ended at

Blend 10

Blend 9

Blend 8

Blend 7

Blend 6

Blend 5

Blend 4

Blend 3

Blend 2

Blend 1

Fig. 2a. DSC melting curves for blends of MSF and PS. Melting curves for Blends 1–10 represent fat blends containing 50–95% of MSF, respectively.
326 M.H.A. Jahurul et al. / Food Chemistry 154 (2014) 323–329

Table 1 Table 2
Melting characteristics of blends of MSF and PS, and commercial CB. Crystallization characteristics of blends for MSF and PS, and commercial CB.

Blend no. Peak Blend Peak

no.
Onset temperature (°C) Offset temperature (°C) DH (J/g) Onset temperature Maxima End temperature DH (J/g)
(°C) (°C)
1 13.0 36.2 65.8
2 13.4 36.9 67.1 1 16.4 12.2 22.6 57.8
3 14.6 37.1 69.7 2 16.4 12.3 22.9 58.1
4 15.0 37.4 71.4 3 16.5 12.6 23.5 61.2
5 16.5 40.0 71.8 4 16.9 12.7 24.6 61.4
6 17.1 42.1 72.3 5 19.2 17.0 27.3 62.4
7 17.6 43.7 73.5 6 20.3 18.4 28.6 63.2
8 18.1 45.0 73.9 7 20.7 18.7 29.5 63.5
9 18.9 46.1 74.5 8 21.0 19.5 29.9 64.2
10 19.5 47.3 75.6 9 22.2 20.7 30.9 64.7
CBa 11.0 31.5–36.5 80.0–128 10 23.0 21.5 31.5 66.0
a
CBa 12.7 14.0 26.2 57.0–58
solís-Fuentes and Durán-de-Bazúa (2004), Jeyarani and Reddy (1999),
a
Maheshwari and Reddy (2005). Solís-Fuentes and Durán-de-Bazúa (2004), Jeyarani and Reddy (1999).

from 24.6 to 22.6 °C for these blends. However, the onset of

36.9 °C for Blend 2 with 10% PS, while at 16.5 °C and 40.0 °C for
Blend 5, having 25% PS (Fig. 2a, Table 1). With decreasing MSF in
the blends, the size of the endothermic peak in the higher temper-
ature region broadened while that in the lower temperature region
reduced. There were gradual increases in the enthalpies of all
blends (65.81–75.6 J/g) during melting, as the PS increased. Similar
results have been reported for commercial CB by many researchers
(Jeyarani & Reddy, 1999; Maheshwari & Reddy, 2005; Solís-Fuentes
& Durán-de-Bazúa, 2004). Blends No. 1–4 showed melting charac-
teristics similar to that of commercial CB.
3.3. Blending effect on DSC crystallization thermograms
The cooling curves for blends of MSF and PS are shown in
Fig. 2b. The crystallization thermogram profiles of Blends No. 1–4
were found to be different from those of Blends No. 5–10. Blends
1–4 crystallised slowly, while blends 5–10 crystallised rapidly with
increasing temperatures. It can clearly be seen from Fig. 2b, that
the Blends No. 1–4 showed a single exothermic peak with different
onset and offset temperatures, similar to that of commercial CB.
The onset of crystallization ranged from 16.4 to 16.9 °C and offset
crystallization from 19.2 to 23.0 °C and offset from 27.3 to
31.5 °C were observed for Blends No. 5–10. The Blends No. 5–
10 also showed two peaks unlike that of commercial CB, and the
onset temperatures and enthalpies of crystallization were greater
than that of commercial CB (Table 2). For commercial CB, the onset
and offset of crystallization were reported at 12.7 and 26.2 °C,
respectively (Solis-Fuentes & Duran-de-Bazua, 2004). Table 2
shows the onset and offset temperatures for each peak of all blends
in this study. The first onset temperature at 16.4 and its offset at
22.6 °C for Blend 1 having 95% MSF. This onset temperature in-
creased when MSF decreased in the blends. For instance, Blend 2,
having 90% MSF, showed crystallization at 16.4 °C whereas Blend
6, having 70% MSF, showed at 20.3 °C. The opposite trend was ob-
served for the offset temperature, where it is decreased with a de-
crease of MSF in the blends. For example, Blend 1, having 95% MSF,
showed a crystallization offset at 22.6 °C, whereas Blend 4, hav-
ing 80% MSF, was at 24.6 °C. The triglyceride and fatty acid com-
positions of the blends could be responsible for the increase and
decrease of crystallization onset and offset temperatures. The dilu-
tion and solubilisation of TGs and fatty acids in blends could be an-
other reason for the different crystallization onset and offset

Blend 10

Blend 9

Blend 8

Blend 7

Blend 6

Blend 5

Blend 4

Blend 3

Blend 2

Blend 1

Fig. 2b. DSC crystallization curves for blends of MSF and PS. Crystallization curves for Blends 1–10 represent fat blends containing 50–95% of MSF, respectively.
 M.H.A. Jahurul et al. / Food Chemistry 154 (2014) 323–329
70
60
50
SFC (%)
40
30
20
10
0 the SFC were observed at higher temperatures. The SFC decreased
10 °C 15°C 20°C 25°C 30°C 35°C 37°C 37.5 40°C
°C
Temperature
Fig. 3. Solid fat content (%, each blend represents the average of triplicates and
standard deviation (±) ranges from 0.77 to 1.55) for Blends 1–10 of MSF and PS. ⁄The
SFC (%) were significantly different (p < 0.05) amongst blends.
temperatures. Total enthalpies of these blends were also increased
with PS, and they ranged from 57.8 to 61.4 J/g (Table 2). This find-
ing was consistent with those reported by Jeyarani and Reddy
(1999), who produced heat-resistant CB extenders by blending ma-
hua and kokum fats. Moreover, these results are similar with those
of other studies for commercial CB (Solis-Fuentes & Duran-de-Bazua,
2004), in which the crystallization onset, offset and enthalpies were
found to be at 12.7 °C, 26.2 °C, and 57.0 J/g, respectively.
Blends No. 5–10, on the other hand, showed two distinct crys-
tallization peaks where a broad peak in the lower temperature re-
gion with an exothermic onset, which ranged from 18.9 to 23.0 °C,
and a sharp peak in the higher temperature region with an exo-
thermic onset of 13.2–17.0 °C (Fig. 2b). This indicated that higher
melting triglycerides (mainly are constituted of saturated fatty
acids) were present in those blends. There was a gradual increase
in the crystallization onset in the high temperature region with
the addition of PS. The opposite trends were observed for the crys-
tallization onset temperature, where these temperatures gradually
decreased in low temperature region. Similar results were reported
for palm stearin/palm kernel olein blend by Chu et al. (2001) and
for mahua oil/kokum fat blend by Jeyarani and Reddy (2010). The
maximum peak heights of the blends ranged from 12.2 to 21.5 °C
(Table 2). Significant changes in temperatures were observed
amongst the blends, which could be due to the blending ratios of
MSF and PS. The blends containing 80–95% MSF showed a maxima
at 12.2–12.7 °C. These findings were in good agreement with those
reported by Jeyarani and Reddy (1999), where the crystallization
peak height for commercial CB was at 14.0 °C.
3.4. Solid fat content
The relationships between SFC and the temperatures of all
blends of MSF and PS are shown in Fig. 3. Generally, the percentage
of SFC is related to temperature and it indicates both the hardness,
softness and the melting behaviour of fats and oils. The SFC should
be 0% at body temperature for good quality CBRs. In the present
study, all the blends had high solids at 10–25 °C and no solids at
37.5 °C, except for Blends No. 6–10. It can be seen from Fig. 3 that
the SFC decreased as the temperature increased. For instance,
Blend 1, having 5% of PS, its SFC at 10 °C was 49%, which reduced
to 28.9% at 25 °C and no solids were present at 37.5 °C. The Blends
2–3, having 10–15% of PS, respectively, were also completely
melted at 37.5 °C, but they had a higher SFC at 25 °C. From 20 to
25 °C, the largest decrease in SFC was observed. This could be
due to large amounts of TGs which solubilise in this temperature
range. For all blends, the melting rate was higher at 20–25 °C than
between 15 and 20 °C. The SFC for Blends No. 1–4 was found to be
different from those of SFC of Blends No. 5–10 (Fig. 3). In Blends
327
No. 5–10, the SFC did not drop to 0% at 37.5 °C, and shifted to 0%
at and above 40 °C. These blends contain higher levels of SOS that
Blend 1
give higher melting temperatures similar to that reported for the
Blend 2
kokum fat and CB blend (Maheshwari & Reddy, 2005), and the ma-
Blend 3 hua and kokum fat blend (Jeyarani & Reddy, 1999).
Blend 4 The SFC that still remained in the formulated blends at higher
Blend 5 temperature was due to the greater variation of TGs that resulted
Blend 6 from the addition of PS. Therefore, the results revealed that the
Blend 7 blending ratios of MSF and PS, together with the temperatures
Blend 8
used had a significant effect on the SFC. No significant changes in
Blend 9
upon blending, which was due to the solubilisation and the
Blend 10
replacement of saturated fatty acids with unsaturated fatty acids
in the blended TGs. It has been well acknowledged that unsatu-
rated fatty acids have lower melting points due to the presence
of double bonds (Rousseau, Forestiere, Hill, & Marangoni, 1996).
Therefore, when PS was used in place of the palm oil mid-fraction,
there was improvement in the SFC observed in certain blends. This
was due to the presence of high melting fractions of PS. To decrease
the melting range to that of commercial CB, MSF was incorporated
into the PS. The blends containing 5–20% of PS (Blends 1–4)
showed melting peaks similar to that of commercial CB. Moreover,
owing to the higher SFC and SOS than CB, certain blends could be
used to increase the hardness of CB. These blends of MSF and PS
may be advantageous for use in warm climates.
3.5. Morphological study
Fig. 4 shows the polarised light microphotographs obtained at
the end of the crystallization process for blends of MSF and PS.
The fat crystal network microstructures of the blends were found
to be a mixture of various crystal morphologies. The crystals with
quite different morphology were observed amongst the studied
blends. The granular structures of the crystal, similar to that of
commercial CB were observed in Blends 1–4, having 80–95% of
MSF. The changes in the microstructures were more prominent
with the addition of PS. The large spherulitic microstructures
showed and consisted of a needle-like periphery and a granular
centre with the addition of PS (Fig. 4a–d). Similar results for
commercial CB were reported by Brunello, McGauley, and Marang-
oni (2003). In another study, Toro-Vazquez, Pérez-Martínez,
Dibildox-Alvarado, Charó-Alonso, and Reyes- Hernández (2004)
reported that for CB crystallised at 22 °C, the microstructure of
the crystals was spherulites formed by needle-like structures.
4. Conclusions
In this work, a series of blends (1–10) of MSF and PS for formu-
lating CBRs have been prepared and examined in terms of TG
compositions, melting and crystallization profiles, SFC and mor-
phology. The results of this study suggested that certain blends
of MSF and PS could be used to prepare CBRs without significantly
altering the physical and chemical properties of the product. These
blends mainly consisted of three TGs (POP, POS and SOS), from the
main TG components of commercial CB. The formulations had
melting and crystallization properties, in particular the onset, off-
set and enthalpies similar to that of commercial CB, although they
showed delayed crystallization to the stable form. Polarised light
microscope (PLM) images showed significant changes in the crystal
morphology within the blends. The formulations showed a higher
SFC at 20–25 °C and did not decrease to 0% at 37.5 °C and shifted to
0% at and above 40 °C. These blends could be used for the produc-
tion of high temperatures resistant hard butter for countries with a
hot climate. Moreover, blends of MSF and PS could solve the
tempering difficulties for chocolate manufacturers in tropical
328 M.H.A. Jahurul et al. / Food Chemistry 154 (2014) 323–329
(a)
(c)
Fig. 4. Polarised light microphotographs (40 lens) for blends of MSF and PS crystallised at 21–23 °C for 48 h. (a) 95% MSF, (b) 90% MSF, (c) 85% MSF, and (d) 80% MSF.
countries or in countries with a moderate climate during summer
season.
Acknowledgements
The authors wish to acknowledge University Postgraduate Re-
search Grant Scheme (PRGS, No. 1001/PTEKIND/845026) for the
financial support and Universiti Sains Malaysia for the fellowship
provided to M.J.H.A.
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