Abstract
AbstractCocoa butter extenders, suitable for use in chocolate and confectionery, were prepared from Kokum fat and a Phulwara butter fraction. The latter fraction was prepared from Phulwara butter by two‐stage dry fractionation and blended with Kokum fat in selected proportions to obtain a series of hard butters with different melting profiles. The blends with higher proportions of Kokum fat were harder and hence may find application in warm climates. The blends with higher proportions of Kokum fat were harder and hence may find application in warm climates. The blends had solidification properties, fatty acid and triacylglycerol compositions similar to those of cocoa butter. In addition, they had narrow melting ranges like cocoa butter, and they were compatible with cocoa butter and have tolerance toward milk fat.
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