Cocoa Butter Research Articles

Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties.

There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challenging as it solidifies and forms crystals, destabilizing the emulsion through arrested coalescence. Prevention against this destabilization mechanism is significantly lower than against coalescence. In this research, the rheological properties of nanocellulose from cocoa shell, a by-product of the chocolate industry, were controlled through isolation treatments to produce nanocellulose with a higher degree of polymerization (DP) and a stronger three-dimensional network. This nanocellulose was used at concentrations of 0.7 and 1.0 wt %, to develop cocoa butter in-water Pickering emulsion using a high shear mixing technique. The emulsions remained stable for more than 15 days. Nanocellulose was characterized using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), hot water and organic extractives, atomic force microscopy (AFM), degree of polymerization (DP), and rheological analysis. Subsequently, the emulsions were characterized on days 1 and 15 after their preparation through photographs to assess their physical stability. Fluorescent and electronic microscopy, as well as rheological analysis, were used to understand the physical properties of emulsions.

Evaluation of the effects of exogenous cortisol manipulation and the glucocorticoid antagonist, RU486, on the exploratory tendency of bluegill sunfish (Lepomis macrochirus)

In teleost fishes, activation of the hypothalamic-pituitary-interrenal axis leads to an elevation of circulating cortisol levels as a primary stress response. While acute elevation of cortisol is generally beneficial, long-term elevation, a common characteristic of chronic stress, may lead to detrimental effects on health and physiological performance in fishes. Some stress-mediated behavioural shifts, such as variation along the shy-boldness axis in fish, may influence individual fitness. The present study evaluated the role of cortisol and its mechanisms of action in the exploratory behaviour of the bluegill sunfish (Lepomis macrochirus). Fish were implanted with cocoa butter alone (sham treatment), or cocoa butter containing cortisol, or cortisol and the glucocorticoid receptor antagonist, RU486. A control (untreated) group was also used. Animals were held for 48 h following treatment and then were subjected to a Z-maze trial to characterize the exploratory behaviour. Cortisol treatment had no measurable effect on the exploratory behaviour of bluegill sunfish. Despite presenting a higher probability of refuge emergence, fish treated with cortisol combined with RU486 behaved similarly to cortisol-treated and control groups. While these results suggest that cortisol may not be involved in the mechanisms controlling boldness, the influence of cortisol elevation across longer time periods plus validation in different contexts will be necessary to confirm this conclusion.

Potential use of red hibiscus flower extract for the production of spray-chilled microparticles: Characterization, stability, and bioaccessibility in vitro of anthocyanins

Microparticles (MLP) containing red hibiscus flower (Hibiscus rosa-sinensis) anthocyanins were produced by spray chilling, and characterized for physicochemical parameters, accelerated stability, and gastrointestinal release profile. Fully hydrogenated palm oil and cocoa butter were used as wall materials, at a lipid blend to hibiscus extract ratio of 70:30 (w/w). The lipid blends containing fully hydrogenated palm oil (FHPO) and cocoa butter (CB) were produced by ultrasound-assisted technique in the following FHPO to CB ratios: 100:0 (Control), 75:25, 50:50, 60:40, and 40:60. Increasing the cocoa butter content reduced the melting temperature and increased the unstable polymorphic behavior of the microparticles, resulting in amorphous characteristics. The microparticles exhibited higher viscosity, more agglomerates, and holes on the surface, and greater diameters. Characteristic peaks corresponding to the hibiscus extract were observed in the infrared spectra of the spray-chilled microparticles, indicating that the microencapsulation did not affect the anthocyanins. The antioxidant capacity of the red hibiscus anthocyanins ranged from 75 % to 79 %, with the best result observed for the treatment MLP_75:25. Higher antioxidant activities were observed for the lipid blends containing lower cocoa butter concentrations. Concerning the release profile of anthocyanins, the simulated GI digestion in vitro showed reduced release in the gastric tract and more intense release in the intestinal tract for an effective absorption of the antioxidant compounds in the small intestine. Furthermore, the treatment MLP_75:25 showed the highest encapsulation retention and lower total color difference in the accelerated stability study. Overall, the microparticles from all treatments were light-sensitive and thermosensitive at 35 °C. Thus, it is recommended to store the particles in a dark environment at temperatures below 35 °C for an effective use of the microparticles as natural food colorants.

Carnauba wax and adipic acid oleogels as an innovative strategy for cocoa butter alternatives in chocolate spreads.

The aim of this study was to replace cocoa butter substitute (CBS) with structured sunflower oil in chocolate spread partially. Two types of oleogel, 6% carnauba wax (CWO) and 2% carnauba wax with 4% adipic acid (AD-CWO) were substituted (at 20%, 50%, and 70%), and chocolate spread characteristics were evaluated. Various properties of chocolate spread samples were investigated as peroxide value, firmness, oil binding capacity, moisture content, molecular interactions, and molecular conformation of fat crystals. The increasement of CBS substitution by oleogel in samples significantly reduced firmness. The samples with 20% replacement formulated by CWO and AD-CWO had the highest oil binding capacity, 97.48 ± 0.21% and 97.73 ± 0.02, respectively. Moreover, oxidative stability analysis showed a positive correlation with an increasing replacement level over 90 days of storage. Based on FT-IR analysis, the new intermolecular hydrogen bond formation in the oleogel-based spreads network has been confirmed. CBS replacement with oleogels revealed the presence of stable β´ polymorphs with low intensity. In conclusion, the carnauba-based oleogels have significant potential to substitute CBS in chocolate spread partially.

Engineering effect of oleogels with different structuring mechanisms on the crystallization behavior of cocoa butter.

As promising cocoa butter (CB) alternatives, oleogels have the potential to prevent fat blooms of chocolate. We aimed to explore possible reasons for the bloom resistance of oleogels by investigating the crystallization behavior of CB-oleogel blends, including crystallization kinetics, thermodynamic properties, crystal polymorphism, and oil distribution. Oleogels structured by monoglyceric stearate (MO), β-sitosterol/lecithin (SLO), and ethylcellulose (EO) were selected as representative oleogels with various structuring-mechanisms. Crystallization kinetic results showed that the crystallization dimension of CB-oleogel increased with the oleogel proportion (from one-dimensional to multi-dimensional), confirming that CB crystallization was inhibited. The presence of liquid oil and oleogelators in oleogels may increase the free energy barrier for CB crystallization. The proton mobility of liquid oil in CB-MO was lower because MO was more tightly bound to CB. The crystallization mechanism of the CB-oleogel suggested that the inhibitory effect of oleogels on CB crystallization delayed the polymorphic transition, thereby improving the bloom stability of chocolate.

Physical properties of cocoa butter: effect of sucrose esters on oil migration

SummaryIt is known that emulsifiers can modify the crystallisation behaviour of fats, improving their stability. In this sense, changes in the crystallisation behaviour of cocoa butter (CB) may contribute to reducing oil migration through its crystalline structure. This study analysed the effect of adding sucrose stearate (S‐370) and sucrose behenate (B‐370) emulsifiers at different concentrations on oil migration in CB. The compatibility diagram curves indicated a miscible phase behaviour between CB and the emulsifiers S‐370 and B‐370 at concentrations of 0.1%, 0.3% and 0.5%, confirming the compatibility between its components. There is a significant difference (P ≤ 0.05) for the melting point of mixtures containing 0.3% and 0.5% of S‐370, yet we can consider that all samples reach their total melting point at 35 °C. However, the samples containing S‐370 showed a higher firmness profile than those containing B‐370, corroborating the results of compatibility and melting point. CB exhibited characteristic two‐step isothermal crystallisation at 17.5 °C, with distinct effects of the emulsifiers for each crystallisation step. S‐370 and B‐370 modify the solid dissolution process and oil migration through cocoa butter. The physical properties of CB were altered by adding S‐370 and B‐370. The oil migration process differed for each emulsifier, although diffusion, the identified migration mechanism, is the same for both.

Development and characterization of novel Lycium barbarum seed oil-based oleogels and their application in functional chocolate

The shortage of cocoa butter (CB) resources has limited the growth of the chocolate industry, and the use of oleogels as a substitute for CB is an emerging strategy. Glycerol monostearate beeswax complex oleogels (GBO), glycerol monostearate rice bran wax complex oleogels (GRO) and glycerol monostearate lacquer wax complex oleogels (GLO) were prepared by using Lycium barbarum seed oil as the base oil with wax. The feasibility of these three oleogels for partial replacement of CB in chocolate was also investigated. The resulting oleogels were characterized using texture profile analysis (TPA), X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR), and rheology. The results showed that all three oleogels were hydrogen bonded and had similar polycrystalline properties. Among the three oleogels, GRO showed the highest hardness and oil binding capacity (OBC) of 1457 g and 99.82%, respectively. And it showed the best gelation properties in 1–100 Hz and 0.001–10% strain sweep. The oleogel chocolates were characterized by rheology, crystal polymorphism and sensory properties. Compared to the control group without oleogels, GRO showed the best substitution, with GRO-chocolate having more stable rheological properties, better taste and overall acceptability. This study provides new ideas for the preparation of chocolates that are lower in saturated fatty acids and richer in nutrients.

Design and evaluation of antifungal vaginal suppository using coconut oil as base for vulvovaginal candidiasis

BackgroundThe emergence of antimicrobial resistance to antifungals has made vulvovaginal candidiasis a concern. Coconut oil has antimycotic properties that could have a synergistic effect when combined with antifungals. Thus, clotrimazole suppositories were prepared using coconut oil as a base to improve its use and delivery in antimycotic treatment and the suppositories were evaluated for their physicochemical, mechanical, and drug release properties, and the antimycotic effect of clotrimazole and coconut oil was examined singly and in combination, as well as their formulations using the agar-well diffusion method in comparison with polyethylene glycol (PEG), and cocoa butter bases. Using the fusion method, coconut oil was solidified with beeswax (20–50%) to prepare 100 mg clotrimazole suppositories. Surfactants (4% w/w); Tween 20®, Span 20®, sodium lauryl sulphate, and their combinations (3% w/w ratio 1:1 of Tween 20® and Span 20®) were used to improve the rate of drug release from the suppository.ResultsThe suppositories had a pH of 4.1–6.0 and crushing strengths of 0.53 ± 0.07–32.56 ± 5.42 N. Suppositories containing surfactants and those prepared from PEG had significantly (p < 0.05) lower disintegration times ranging from 35 to 90 min than those without surfactants ranging from 305 to 388 min. Drug release (t80) was the fastest from the suppositories containing 40% coconut oil, Tween 20, and PEG. Using the Korsmeyer–Peppas’ model, suppositories made from PEG had a non-Fickian diffusion, while those containing 40% coconut oil, and Tween 20 had a super case II transport mechanism. The combination of clotrimazole and coconut oil gave higher zones of inhibition against Candida species compared to either clotrimazole or coconut oil alone. The formulations had higher antimycotic activities against Candida albicans than Candida krusei and Candida tropicalis.ConclusionThe optimized formulation with the desired physicochemical and drug release properties was obtained with coconut oil (40% w/w) solidified with beeswax (50% w/w) as a base. Coconut oil appeared to possess a synergistic antimycotic effect on clotrimazole. Thus, clotrimazole vaginal suppositories with coconut oil as a base in the treatment of vulvovaginal candidiasis showed potential against C. albicans and other Candida species.Graphical abstract

PBP and PSP promote β' form crystallization of palm oil, palm stearin, and a cocoa butter replacer

AbstractTo precisely regulate the crystallization of lipids, an in‐depth understanding of the correlation between the structures of the crystallization promoters and their functionalities is crucial. The effects of the crystallization promoters 1,3‐dipalmitoyl‐2‐behenoyl‐glycerol (PBP) and 1,3‐dipalmitoyl‐2‐stearoyl‐glycerol (PSP) on the crystallization behavior of palm oil, palm stearin, and a cocoa butter replacer were investigated by differential scanning calorimetry, polarized light microscopy, and X‐ray diffraction. The chain‐length difference between PSP and PBP resulted in different thermally stable polymorphs. PBP was stabilized in the β‐3L form, but PSP was stabilized in the β′‐2L form. The addition of PBP and PSP significantly promoted nucleation and led to an earlier onset of crystallization during cooling. After isothermal and nonisothermal crystallization, the PSP and PBP increased the melting temperatures of the palm oil and the cocoa butter replacer but decreased the melting temperature of the palm stearin, since PBP and PSP effectively promoted β′ formation but retarded the β' to β transformation. Due to the differences in chain length and subcell matching, palm stearin crystallizes on PSP and PBP via different modes.Practical Applications: PBP and PSP have potential as β'‐form crystallization promoters for plastic fats. This research indicated the possibility of regulating the nanostructures of fats by structural design of the crystallization promoters.

The effect addition of palm oil and coconut oil on the proximate value of pendawa chocolate, North Sumatra

Deli Serdang is one of the cocoa-producing regions in North Sumatera. Its high productivity value and lack of processing system cause cocoa beans to be sold dry directly. Chocolate bars are one type of chocolate produced by the Pendawa Farmers Group. Pendawa chocolate bar products are already favored by many people because they have a delicious taste, attractive color, excellent source of antioxidants, and provided health beneficial effect. In this study, cocoa beans were fermented and processed into cocoa powder so that they could be used as the main raw material in the making of chocolate bars. Other materials used in the processing of pendawa chocolate bars are palm oil, coconut oil, powdered sugar, cocoa fat, milk powder, cocoa paste, vanilla, baking soda, and lecithin. The resulting chocolate were analyzed to determine the value of proximate content. The research result showed that the mixing ratio of the chocolate-making ingredients using palm oil and coconut oil can maintain the nutritional content of pendawa chocolate products as well as form a better texture.

ФИТОХИМИЧЕСКИЙ АНАЛИЗ, РАЗРАБОТКА СОСТАВА И ТЕХНОЛОГИИ КАРАНДАШЕЙ С ЭФИРНЫМ МАСЛОМ ЛИСТЬЕВ МЯТЫ ВОДНОЙ, ПРОИЗРАСТАЮЩЕЙ НА СЕВЕРНОМ КАВКАЗЕ

The leaves of water mint growing in the Northern Caucasus were chosen as an object of research. Earlier authenticity of water mint on external and anatomo-diagnostic signs with the purpose of distinction from close species was defined. Based on the results of qualitative reactions and quantitative determination (steam distillation method) in the leaves of water mint was detected essential oil, the content of which was 1,92%. The method of ascending chromatography on paper identified flavonoids: rutin, luteolin, hyperoside. The presence of flavonoids in the raw material was confirmed by cyanidine test (by pink staining) and the formation of a yellow-green complex (with a solution of aluminum chloride (III) 2% alcohol). The spectrophotometric method determined the content of the sum of flavonoids in terms of luteolin, which was 0,72±0,05%. The method of approximate-quantitative spectral analysis analyzed the content of chemical elements from the place of preparation of leaves of water mint in Chegemsky area of KBR. The research revealed 7 trace elements as additional sources possessing antiseptic; analgesic; antipyretic; anti-inflammatory; wound-healing, etc. properties. The optimal bases (beeswax, cocoa butter, paraffin, PEO-4000, PEO-400, tween-80, lanolin, peach oil) for medical pencils with aqueous mint essential oil were selected experimentally. For this purpose, 5 compositions of pencils with a model concentration of essential oil of 2% were selected. The technology of making pencils by pouring method was developed. The estimation of smearing and sticking ability of pencils was carried out. It is established, that the best smearing and sticking ability possesses a pencil of composition №5 which has been chosen as optimum for the further researches.

Modern Aspects of Suppositories: A Review

Suppositories are an underutilized dosage form. Suppositories are such types of dosage forms used to provide medication via the vaginal and rectal routes. Vaginal suppositories are commonly referred to as pessaries. It was developed from a formulation called Liquid Enema. Enema has a great disadvantage in that, it used to leak out of the cavity in which they were put. So, this led to the discovery of suppositories as an alternative method of medication. Suppositories can be described as semi-solid dose forms utilized to provide medications for therapeutic action via rectal, vaginal, or urethral routes, where they will melt or dissolve and deliver localized or systemic impact. It is composed of cocoa butter, PEG, and fatty base (and a few others) as main ingredients, and it comes in different shapes and sizes. Although suppositories were formulated it was not that stable inside the orifices and also used to draw out of it. So, in order to overcome the problem of leaking, researchers added some mucoadhesive substance to improve its stability. From here onward improvement in the suppositories started as an alternative medication other than oral dosage form. The current article aimed to fabricate descriptive information about the advancement of suppositories. These advancements are Bi-layered Suppositories, Homogeneous Plain Suppositories, Hollow Suppositories, Effervescent Suppositories, Gel suppositories, Sustained Release Suppositories, etc.

Sensorial, textural, and rheological analysis of novel pistachio-based chocolate formulations by quantitative descriptive analysis.

Principal component analysis (PCA) was used to investigate the effects of pistachio oil (7.5 and 15%), xanthan gum (0 and 0.3%), distillated monoglyceride (0.5 and 1%), and cocoa butter (7.5 and 15%) on the sensorial descriptors of spread based on pistachio oil. The response variables were the most significant spread texture attributes: hardness, graininess, meltability, adhesiveness to spoon, adhesiveness to mouth, spreadability, fluidity, and oiliness. PCA revealed that the first two principal components explained 90% or more of the variance between the data. The first principal component was dominated by the descriptors' adhesiveness and hardness on the positive side and the descriptors' oiliness and fluidness on the negative side. The descriptor spreadability had a high positive loading on the second principal component. Herschel-Balkley and power law models were fitted to confirm the sensory evaluation results on different formulations. In the current research, the power law model seemed to be more accurate for fitting the samples. In terms of the selected texture attributes determined by the sensory evaluation, using component plot, the optimum combination of variables was found as follows: 15 pistachio oil, 7.5% cocoa butter, 0.3% xanthan gum, and 1% distilled monoglyceride that produced desirable spreads that mimic commercial spread.

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods

Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating dot patterns on chocolate surfaces. The dots were formulated from cocoa butter with emulsified water droplets containing the sweetener thaumatin. The number and surface arrangement of dots, which ranged from uniformly distributed patterns to concentrated configurations at the sample’s center and periphery, were varied while maintaining a constant total amount of thaumatin per sample. A sensory panel evaluated sweetness perception at three consumption time points, reporting a significant increase when thaumatin was concentrated on the surface. Specifically, an amplification of sweetness perception by up to 300% was observed, irrespective of dot pattern or consumption time, when compared to samples where thaumatin was uniformly distributed throughout the bulk. However, when thaumatin was concentrated solely at the sample center, maximum sweetness perception decreased by 24%. Conclusively, both the proximity of thaumatin to taste receptors and its spatial distribution, governed by different dot arrangements, significantly influenced taste responsiveness. These findings present a more effective technique to substantially enhance sweetness perception compared to traditional manufacturing techniques. This method concurrently allows for sensorial and visual customization of products. The implications of this study are far-reaching, opening avenues for industrially relevant AM applications, and innovative approaches to study taste formation and perception during oral processing of foods.

Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question.

Chocolate is a confectionery product whose consumption has increased, particularly dark chocolate. Chocolate is produced with varying amounts of cocoa liquor (CL), cocoa butter (CB) and cocoa powder (CP). The main chocolate types are dark, milk and white. Processing steps for chocolate production are described, and nutritional compositions examined for benefits and risks to health. Chocolate processing comprises steps at farm level, initial industrial processing for production of CL, CB and CP (common for all chocolate types) and mixing with other ingredients (like milk and sugar differing according to chocolate type) for industrial chocolate processing. All chocolate types present similar processing levels, and none involve chemical processing. Nutritional profiles of chocolate products differ according to composition, e.g., dark chocolate contains more CL, and so a higher antioxidant capacity. Chocolate is an energy-dense food rich in bioactive compounds (polyphenols, alkaloids, amino acids). Studies have demonstrated benefits of moderate consumption in reducing cardiovascular risk and oxidative and inflammatory burden, improving cognitive functions, maintaining diversity in gut microbiota, among others. In our view, chocolate should not be classified as an ultra-processed food because of simple processing steps, limited ingredients, and being an important part of a healthy diet when consumed in moderation.

Impact of aging on the phase behavior of cocoa butter and copra oil blends

Aging of cocoa butter (CB)/copra oil (CO) binary blends (noted CB/CO) is investigated through a multi-technique approach. Indeed, the phase behavior of non-aged and 30 days-aged cocoa butter/copra oil binary blends (CB/CO) at 4°C is studied, using a combination of Nuclear Magnetic Resonance (NMR), Differential Scanning Calorimetry (DSC) and X-Ray Diffraction (XRD). During subsequent heating from 4°C to 40°C, solid fat content depression between 15°C and 20°C is shown with NMR, with the most pronounced occurring at two different compositions for the non-aged (60% CO addition in CB) and for the 30 days-aged mixtures (80% CO addition in CB). In agreement, DSC exposes melting enthalpy and melting temperature depression for the aged-blend 80/20 CB/CO. XRD highlights fat interactions at the nanoscopic scale and allows the precise attribution of polymorphic transitions perceived with DSC. The melt-mediated transformation of CB crystals from β'2-2L to β2-3L is shown in non-aged blends containing 0% to 10% of CO in CB, whereas it is shown to occur in blends containing 0% to 60% CO in CB for the 30 days aged-blends. As a result of this study, all the results obtained with the various methods are used to build the very first complete pseudo-phase diagram of 4°C-aged CB/CO blends, it highlights the shift of the eutectic points after 30 days of storage. We think that such a fundamental work can bring new understanding of a well-known issue as encountered in chocolate-based products storage.

Mixing phase behavior of trilaurin and monounsaturated triacylglycerols based on palmitic and oleic fatty acids

Differential scanning calorimetry and X-ray diffraction were used to examine the mixing phase behavior of LLL (trilaurin or 1,2,3-trilauroyl-glycerol) and POP (1,3-dipalmitoyl-2-oleoyl-glycerol), PPO (1,2-dipalmitoyl-3-oleoyl-rac-glycerol), or the 50POP/50PPO blend able to form a molecular compound. This research aims to provide an insight into the molecular interactions ruling the physical behavior of fat blends of lauric (i.e., coconut oil) and non-lauric lipids (cocoa butter, palm oil, etc.). The results showed eutectic behavior and no mutual solubility of triacylglycerols in stable LLL/POP and LLL/PPO mixtures. Applying high-rate cooling treatments had a positive effect on miscibility, but the high incompatibility of the components due to differences in length and degree of unsaturation of fatty acids was still evident in metastable polymorphs. In ternary LLL/(50POP/50PPO) mixtures, on the other hand, molecular compound β-2L crystals formed by POP and PPO showed to favor the solubility of LLL as compared to the binary systems. Accordingly, promoting the presence of triacylglycerols forming molecular compound in specific fat blends may help reducing eutectic or incompatible interactions among triacylglycerol molecules in the solid state. These lead to phase separation and are a major cause of the restricted applicability of lauric oils in the confectionery and chocolate industries.

Chocolate Tempering in a Rheometer: Monitoring Rheological Properties During and After Crystallization of Cocoa Butter

Chocolate Tempering in a Rheometer: Monitoring Rheological Properties During and After Crystallization of Cocoa Butter

Penilaian Organolpetik Dan Analisis Keamanan Sediaan Lipstik Berbahan Dasar Lemak Tengkawang

Tengkawang fruit can be processed into a form of high economic value fat. This is due to its properties which are similar to cocoa butter so it is widely used as Cocoa Butter Substitutes (CBS) on various cocoa fat products, one of which is lipstick. Manufacturing and analysis of the performance of tengkawang fat-based lipstick has been done. However, to ensure a cosmetic product is safe to use, it is necessary to use safety and irritation tests. This study aims to analyze the safety level of the tengkawang fat-based lipstick through an organoleptic test, microbial contamination, and simple irritation test. There are four lipstick formulations used in this activity, the two best formulations (m3 and m5) from the previous year's research, two modification formulas of the previous formula (m3i and m5i) and commercial lipstick as a comparison (control). Organoleptic tests will be carried out on four types of lipstick formulas which include texture, gloss, odor, color and spreadability of the lipstick. This test uses a scoring system. panelists for the organoleptic test were 34 people with an age range of 17-45 years. Another analysis is the microbial contamination and simple irritation tests following the procedures of the Indonesian National Standard (SNI) 16-4769-1998 concerning lipstick. The microbial contamination test was carried out in two stages, the first for fresh lipstick (finished production) and the second for lipstick that had been stored for four months. A simple irritation test analysis was carried out by applying lipstick to the mice's skin. The results showed that from an organoleptic point of view, the lipstick with the formula m5 was the most preferred by the panelists. In terms of safety for use, the microbial contamination test showed no presence of microbes in the lipstick preparation. A simple irritation test showed no signs of irritation after 24, 36, 48, and 136 hours of observation, which indicated that the lipstick made from tengkawang fat was safe to use.

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

AbstractAlthough cocoa butter (CB) has remarkable physical properties, its high price, growing difficulties, and increased consumption have been the main incentive to explore alternatives to replace or improve it. The potential of fats systems obtained from tropical butters, mixtures of them with vegetable oils, or marine fats as cocoa butter equivalent (CBE), extender (CBEx), substitute (CBS), replacer (CBR), or improver (CBI) have been deeply investigated and their physical chemical properties have been compared to those of CB. The TAGs composition of fats systems is a key factor that determines fats crystallization and polymorphic behaviors, and the suitability for an application. Fats with high concentrations of the TAGs StOSt, StOA, or StOB and low concentrations of POP compared to CB show some incompatibility with CB as analyzed by iso‐solid diagrams and a more complex polymorphic behavior. The presence of low melting TAGs such as POO, StOO, and AOO also leads to significant differences in physical behavior compared to CB. In those fats systems, co‐crystallization and polymorphic transitions of co‐existing solid solutions were reported. A few of the studied fat systems may behave as CBE. However, most of them have potential as CBS, CBR, CBEx or CBI in confectionery products. Studies reported the relevance of fractionation and interesterification processes to modify TAGs composition and the need of finding the right processing conditions and additives to extend fats applications.