Tallow Borneo

Vegetable Butters Most fats/oils derived from vegetable sources are liquid, reflecting the unsaturated nature of most of their component acids. The few that are sohd (i.e., have melting points above ambient temperature) are known as butters. The best-known and most important member of this class is cocoa butter (Section 5.2), which is the major or only, fat component in chocolate. Others discussed in Section 6 include iUipe butter (Borneo tallow), kokum butter, mango kernel fat, sal fat, and shea butter. These along with palm oil are, in some countries, permitted replacements, in part, for cocoa butter in chocolate (20, 21). 

Borneo tallow Sfiorea stenoptera). This solid fat, also known as iUipe butter, contains palmitic (18%), stearic (46%), and oleic acid (35%). It is one of six permitted fats (palm oil, Ulipe butter, kokum butter, sal fat, shea butter, and mango kernel fat), which, in some countries at least, can partially replace cocoa butter in chocolate (86, 87). 

Despite popular impression stearic acid (18 0) is less common than palmitic. It is present in most vegetable fats though a significant component in only a few such as the vegetable butters cocoa butter (30-36%, Section 3.3.7), Illipe or Borneo tallow (46%, Section 3.3.17) and Shea butter (44%, Section 3.3.32). Present in most animal fats, it is a major component in the tallow of ruminant animals (5-30%, Section 3.4.2). 

Mowrah butter [bassia or illipe confused with borneo tallow, see illipe butter (Madhuca latifolia and M. longifolia, Sapotaceae)]... 

Borneo Tallow.—The kernels of several species of Hopea (or Dipterocarpus), which flourish in the Malayan Archipelago, yield a fat known locally as Tangawang fat. This fat is moulded (by means of bamboo canes) into the form of rolls about 3 inches thick, and exported to Europe as Borneo Tallow. 

For n = 3, the possible number of triglycerols (Z) is 18. However, such a case where a fat (oil) contains only three fatty acids is rarely found in nature. One exception is Borneo tallow (cf. 14.3.2.2.3), which contains essentially only 16 0, 18 0 and 18 1 (9) fatty acids. 

Table 3.14. Average fatty acid and triacylglycerol composition (weight-%) of cocoa butter, tallow and Borneo tallow (a cocoa butter substitute)...

Cocoa butter Edible beef tallow Borneo tallow ... 

Trade name Cocoa butter lllipfe butter Borneo tallow Shea butter... 

Shea Butter (Kerite Fat) is obtained from seeds of a tree which grows in western Africa and the cultivation of which appears to be uneconomical. The high content of unsaponifiable matter (up to 11%) in this kind of butter is of interest. Borneo Tallow (Illipe Butter) is obtained from the seeds of a plant native to Java, Borneo, the Philippines and India. It serves as a valuable edible fat in the Tropics. Mowrah butter (often marketed as Illipe butter) is derived from a different plant... 

This Includes a number of vegetable butters, such as cocoa butter (made from the cocoa bean), Borneo tallow or green butter (made from Malayan, an East Indian plant), shea butter (made from an African plant), and Mowrah fat or illipe butter (made from an Indian plant and used for soap and candies). 

This test is not applicable in the case of Borneo tallow. The latter, which resembles cocoa butter very closely, is difficult to detect. Bywaters et observed a characteristic difference in behaviour of these two fats when allowed to cool without stirring. The temperature at which separation occurs is a constant for each fat and the proportions present in mixtures can be ascertained by determination of the turbidity temperature. Ashmore devised a simple but ingenious apparatus whereby this temperature can be determined accurately on as little as about 2 g of fat. 

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