Illipe butter

Soulier et al. (35) isolate eight triterpenic alcohols from sal and illipe butters besides other compounds. They separate these compounds after saponification of the fatty matter and fractionation of the unsaponifiable on an aluminium oxide column (hydrated at 5%). Two successive HPLC separations and a TLC-AgN03 permit the isolation of highly purified fractions. Through the use, among others, of the H-NMR and MS techniques, they identify nine... 

Little information has been published on the climatic and geographical factors affecting the composition of CBA fats. It can be assumed, however, that components which vary in cocoa butter with location, etc., also change in other confectionery fats, although these effects are nullified somewhat by refining and fractionation. Comprehensive details of the acylglycerol and fatty acid composition of illipe butters from several Shorea species are presented with description of cultivation and harvesting in Blicher-Mathiesen (1994) and some details of the cultivation and uses of shea have been described by Ruiz Mendez and Huesa Lope (1991). 

Biino, L. and Carlesi, E. (1971) A research on illipe butter and cocoabutter. Riv. Ital. Sost. Grasse, 48(4), 170-176. 

Bracco, U., Rostagno, W. and Egli, R.H. (1970) A study of cocoa butter-illipe butter mixtures. Int. 

Kokum (Garcinia indica). Both kokum and mahua fats are rich in saturated and oleic acid and contain high levels of SOS triacylglycerols. They can be fractioned separately or as blends of the two oils to produce stearins that can be used as cocoa butter extenders (Table 8) (125). Kokum butter is one of six permitted fats (pahn oil, illipe butter, kokum butter, sal fat, shea butter, and mango kernel fat), which, in some countries at least, can partially replace cocoa butter in chocolate (90). 

Increases in the price of cocoa butter have led to a search for alternative fats for use in manufacturing chocolate. Biino and Carlisi suggested determining illipe butter in cocoa butter blends by measuring the sigmasterol/campesterol ratio and the POS/POP and SOS/POP triglyceride ratios. 

Food industries are looking for alternative fats to cocoa butter (CB) from natural matrices that are denoted as cocoa butter replacers (CBRs), cocoa butter equivalents (CBEs) and cocoa butter substitutes (CBSs) fat [41 83], CBRs are defined as non-lauric fats that could replace cocoa butter either partially or completely in the chocolate or other food products. On the other hand, a cocoa butter equivalent (CBE) is a type of fat that has a very similar chemical composition, but its triglycerides derive from other source than cocoa beans, such as palm kernel oil, palm oil, mango seed fat, kokum butter, sal fat, shea butter, illipe butter, soya oil, rape seed oil, cotton oil, ground nut oil and coconut oil [43]. 

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

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). 

Chem. Descrip. PEG-75 illipe butter glycerides Ionic Nature Nonionic... 

Anedco AF-802 Anedco AF-804 surfactant, gasoline addKives Myristamine oxide Stearamine oxide surfactant, gel cleansers PEG-75 illipe butter glycerides PEG-75 mango glycerides PEG-75 shea butter glycerides... 

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