CONFECTIONERY FAT FROM PHULWARA (MADHUCA-BUTYRACEA) BUTTER

Phulwara butter behaved like a plastic fat without showing any superco oling property, which is mainly due to presence of trisaturated triacy lglycerols. The olein obtained after removal of about 10% harder stear in fraction showed considerable improvement in supercooling property. However, the olein had lower solids content at ambient temperatures, w hich make it unsuitable for use in chocolate and confectionary. On the other hand, the middle stearin fraction obtained by two-stage fractio nation had sufficient solids content at these temperatures. The middle fraction, when mixed with cocoa butter, depressed the overall melting range of the latter by lowering the solids content at 32.5-degrees-C, the effect being more pronounced as the level of the fraction in the mixture increased. At 15% concentration with cocoa butter, the fractio n had cooling curve similar to that of cocoa butter. The fraction was found to have slightly better tolerance towards milk fat compared to t hat of cocoa butter. The results revealed that the fraction when incor porated into chocolate along with cocoa butter, imparted more cooling sensation in the mouth compared to those prepared with cocoa butter al one. The fraction was found to be suitable to replace part of cocoa bu tter in chocolate and other confectionery products, where cooling sens ation is desirable and finds application in cold climates and also in the preparation of ice-cream coatings.