Blending of Mango Kernel Fat Stearine with Palm Oil Mid-fraction to Obtain Cocoa Butter Equivalent

The physicochemical characteristics of mango kernel fat (MKF) and its fractionated fraction and the binary mixtures of the mango fat stearine (MFS) with palm oil mid fraction (PMF) were compared with cocoa butter (CB) for production of cocoa butter equivalent (CBE). Fat blends were prepared in five different weight ratios of MFS/PMF from 65/35 to 85/15 in five increment. All fat samples were evaluated for their thermal profile, solid fat content and their iodine values and slip melting points. All fats contain higher slip melting point ranging from 31.4 to 37.1°C then cocoa butter CB, in which the fat blends have higher then PMF but lower then MFS with their iodine values ranging from 34.0 to 35.4 mg/100g. Gas chromatographic analysis show that the major triacylglycerol of the blends are SOS (39.4 to 56.5%), POP (10.75 to 28.9%), POS (13.9 to 14.2%), which was similar to that of CB although in different amount. Also the major fatty acid compositions of the raw MKF and MFS are similar to that of CB those are stearic acid, oleic acid and palmitic acid. However blend 75/25 contains similar content of POP but high in SOS and lowers in POS then CB and blend 65/35 show melting offset temperature similar to that of CB (28.8°C). Indeed their SFC profiles were also comparable to that of CB.