Confectionery Fat from Phulwara (Madhuca bufyracea) Butter
S . Y e l l a R e d d y a n d J . I.: P r a b h a k a r *
Phulwara butter behaved like a plastic fat without showing any supercooling property, which is mainly due to presence of trisaturated triacylglycerols. The olein obtained after removal of about 10 % harder stearin fraction showed considerable improvement in supercooling property. However, the olein had lower solids content at ambient temperatures, which make it unsuitable for use in chocolate and confectionery. On the other hand, the middle stearin fraction obtained by two-stage fractionation had sufficient solids content at these temperatures. The middle fraction, when mixed with cocoa butter, depressed the overall melting range of the latter by lowering the solids content at 32.5"C. the effect being more pronounced as the level of the fraction in the mixture increased. At 15% concentration with cocoa butter, the fraction had cooling curve similar to that of cocoa butter. The fraction was found t o have slightly better tolerance towards milk fat compared to that of cocoa butter. The results revealed that the fraction when incorporated into chocolate along with cocoa butter, imparted more cooling sensation in the mouth compared to those prepared with cocoa butter alone. The fraction was found to be suitable to replace part of cocoa butter in chocolate and other confectionery products, where cooling sensation is desirable and finds application in cold climates and also in the preparation of ice-cream coatings.