Cocoa butter substitute from Tengkawang (Shorea stenoptera)

Muhammad A. Darmawan; Suraini Abd-Aziz; Misri Gozan

doi:10.1002/9783527841141.ch12

Cocoa butter substitute from Tengkawang (Shorea stenoptera)

Muhammad A. Darmawan, Suraini Abd-Aziz, Misri Gozan

Department of Chemical Engineering

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

Tengkawang (Shorea stenoptera) is a potential endemic plant of Kalimantan. However, its production process is currently still carried out traditionally. Tengkawang butter (TB) has the potential to be a Cocoa butter equivalent (CBE) because it has a fatty acid composition and melting point close to cocoa butter (CB). The fatty acid profile of the TB was dominated by palmitic acid (16-24%), stearic acid (40-47%), and oleic acid (31-33%). The melting point of TB is at the human mouth (body) temperature of 35-37 °C. Physical and chemical processing of tengkawang is carried out to obtain the quality of TB according to the standard butter material. This chapter also discusses the economic feasibility based on process simulation. The utilization of TB as a substitute for CB has drawn attention as a strategy to achieve cost-effective food material production and conservation of endemic plants in Kalimantan.

Original language	English
Title of host publication	Chemical Substitutes from Agricultural and Industrial By-Products
Subtitle of host publication	Bioconversion, Bioprocessing, and Biorefining
Publisher	wiley
Pages	235-254
Number of pages	20
ISBN (Electronic)	9783527841141
ISBN (Print)	9783527351862
DOIs	https://doi.org/10.1002/9783527841141.ch12
Publication status	Published - 11 Sept 2023

Keywords

Cocoa butter equivalent (CBE)
Physicochemical properties
Purification process
Tengkawang butter

Access to Document

10.1002/9783527841141.ch12

Cite this

@inbook{3e286a64c8364ba58f16a82abf743966,

title = "Cocoa butter substitute from Tengkawang (Shorea stenoptera)",

abstract = "Tengkawang (Shorea stenoptera) is a potential endemic plant of Kalimantan. However, its production process is currently still carried out traditionally. Tengkawang butter (TB) has the potential to be a Cocoa butter equivalent (CBE) because it has a fatty acid composition and melting point close to cocoa butter (CB). The fatty acid profile of the TB was dominated by palmitic acid (16-24%), stearic acid (40-47%), and oleic acid (31-33%). The melting point of TB is at the human mouth (body) temperature of 35-37 °C. Physical and chemical processing of tengkawang is carried out to obtain the quality of TB according to the standard butter material. This chapter also discusses the economic feasibility based on process simulation. The utilization of TB as a substitute for CB has drawn attention as a strategy to achieve cost-effective food material production and conservation of endemic plants in Kalimantan.",

keywords = "Cocoa butter equivalent (CBE), Physicochemical properties, Purification process, Tengkawang butter",

author = "Darmawan, {Muhammad A.} and Suraini Abd-Aziz and Misri Gozan",

year = "2023",

month = sep,

day = "11",

doi = "10.1002/9783527841141.ch12",

language = "English",

isbn = "9783527351862",

pages = "235--254",

booktitle = "Chemical Substitutes from Agricultural and Industrial By-Products",

publisher = "wiley",

}

TY - CHAP

T1 - Cocoa butter substitute from Tengkawang (Shorea stenoptera)

AU - Darmawan, Muhammad A.

AU - Abd-Aziz, Suraini

AU - Gozan, Misri

PY - 2023/9/11

Y1 - 2023/9/11

N2 - Tengkawang (Shorea stenoptera) is a potential endemic plant of Kalimantan. However, its production process is currently still carried out traditionally. Tengkawang butter (TB) has the potential to be a Cocoa butter equivalent (CBE) because it has a fatty acid composition and melting point close to cocoa butter (CB). The fatty acid profile of the TB was dominated by palmitic acid (16-24%), stearic acid (40-47%), and oleic acid (31-33%). The melting point of TB is at the human mouth (body) temperature of 35-37 °C. Physical and chemical processing of tengkawang is carried out to obtain the quality of TB according to the standard butter material. This chapter also discusses the economic feasibility based on process simulation. The utilization of TB as a substitute for CB has drawn attention as a strategy to achieve cost-effective food material production and conservation of endemic plants in Kalimantan.

AB - Tengkawang (Shorea stenoptera) is a potential endemic plant of Kalimantan. However, its production process is currently still carried out traditionally. Tengkawang butter (TB) has the potential to be a Cocoa butter equivalent (CBE) because it has a fatty acid composition and melting point close to cocoa butter (CB). The fatty acid profile of the TB was dominated by palmitic acid (16-24%), stearic acid (40-47%), and oleic acid (31-33%). The melting point of TB is at the human mouth (body) temperature of 35-37 °C. Physical and chemical processing of tengkawang is carried out to obtain the quality of TB according to the standard butter material. This chapter also discusses the economic feasibility based on process simulation. The utilization of TB as a substitute for CB has drawn attention as a strategy to achieve cost-effective food material production and conservation of endemic plants in Kalimantan.

KW - Cocoa butter equivalent (CBE)

KW - Physicochemical properties

KW - Purification process

KW - Tengkawang butter

UR - http://www.scopus.com/inward/record.url?scp=85174430691&partnerID=8YFLogxK

U2 - 10.1002/9783527841141.ch12

DO - 10.1002/9783527841141.ch12

M3 - Chapter

AN - SCOPUS:85174430691

SN - 9783527351862

SP - 235

EP - 254

BT - Chemical Substitutes from Agricultural and Industrial By-Products

PB - wiley

ER -

Cocoa butter substitute from Tengkawang (Shorea stenoptera)

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this