COCOA BUTTER EXTENDERS FROM KOKUM (GARCINIA-INDICA) AND PHULWARA (MADHUCA-BUTYRACEA) BUTTER

Cocoa butter extenders, suitable for use in chocolate and confectioner y, were prepared from Kokum fat and a Phulwara butter fraction. The la tter fraction was prepared from Phulwara butter by two-stage dry fract ionation and blended with Kokum fat in selected proportions to obtain a series of hard butters with different melting profiles. The blends w ith higher proportions of Kokum fat were harder and hence may find app lication in warm climates. The blends had solidification properties, f atty acid and triacylglycerol compositions similar to those of cocoa b utter. In addition, they had narrow melting ranges like cocoa butter, and they were compatible with cocoa butter and have tolerance toward m ilk fat.