Heat‐resistant cocoa butter extenders from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats

Cocoa butter extenders with heat‐resistant properties were prepared using mahua and kokum fats. The stearin fraction [Fraction (Fr.) 1, 77–80% yield] obtained by solvent fractionation of 50:50 blends of these fats showed a steep melting profile with a higher solid fat content (SFC) at 32.5°C than cocoa butter, even after mixing with it at 25 or 50% levels. The solidification characteristics showed that the Fr. 1 had a supercooling property similar to cocoa butter, but showed higher temperature rise with less crystallization time on the cooling curve, which is advantageous for chocolate molding. Fr. 1 was compatible with cocoa butter at all proportions, as revealed by cooling curves and isothermal solid diagrams. The stearin fraction obtained by dry fractionation of mahua/kokum blend (Fr. 2, 77% yield), though, had similar solidification characteristics and showed lower SFC compared to that of Fr. 1. Fr. 1 and Fr. 2 have high levels of 2‐oleo‐distearin triacylglycerols (46–51%), which are responsible for better stand‐up property at high temperatures compared to cocoa butter. The suitability of the blends of mahua/kokum fats and mahua stearin/kokum fats as cocoa butter extenders was also evaluated. The isothermal solid diagrams showed complete miscibility of the two fats fractions. The results showed that a series of cocoa butter extenders with varying melting characteristics could be prepared by fractionating and by physical blending of mahua and kokum fats in selected proportions.