Butter kokum

Deotale, M.Y., Patil, M.N. and Adinarayaniah, C.L. (1990) Thin layer chromatographic detection of kokum butter in cocoa butter. J. Food Sci. Technol. (Mysore), 27, 230. 

Podlaha, O., Petersson, B. and Toeregard, B. (1985) TG-type composition and some physical characteristic of two kokum butters. Rev. Fr. Corps Gras, 32(5), 201-204. 

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). 

Sal fat (Shorea robusta). This tree, which grows in Northern India, is felled for timber. Its seed oil is rich in stearic acid, and it can be used as a cocoa butter equivalent (CBE). The major acids are palmitic (2-8%), stearic (35 8%), oleic (35 2%), linoleic (2-3%), and arachidic acid (6-11%). Its major triacylglycerols are of the SUS type required of a cocoa butter equivalent. Sal olein is an excellent emolhent, and sal stearin, with POP 1%, POSt 13%, and StOSt 60%, is a superior cocoa butter equivalent (122-124). It is one of the six permitted fats (palm oil, iUipe 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). 

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]. 

Detection of adulterations and contaminations. TLC on normal silica plates has been used to detect adulteration of cocoa butter by kokum butter. Deotale, Patil and Adinarayaniah (1990) have found that kokum butter (a cocoa butter substitute) appeared as a bluish green spot under UV light and... 

A fluorescence under UV illumination of an unidentified compound separated by TLC has been used to detect 5% kokum (possibly unrefined) in mixtures with cocoa butter (Deotale el al., 1990). Identification of this compound and its analysis by more specific techniques might be used to improve current methods of quantifying CBEs in chocolate. 

Yella Reddy, S. and Prabhakar, J.V. (1994) Cocoa butter extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) butter. J. Am. Oil Chem. Soc., 71(2), 217-219. 

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