Development of a novel cocoa butter equivalent from mahua oil - palm stearin blend through two-stage solvent fractionation

Abstract

Cocoa butter (CB) plays a pivotal role in confectionery, facing escalating demand and associated challenges, necessitating alternatives. A novel cocoa butter equivalent (CBE) was developed from mahua oil (Madhuca longifolia) through two-stage solvent fractionation. Neutralized mahua oil first underwent acetone fractionation at 4°C for 4 h. The resulting stearin was blended with 5% palm stearin before undergoing a second acetone fractionation at 4 °C for 3 h. Fractionation increased the symmetrical triacylglycerols by 35% in mahua CBE, comprising 19% POP, 35% POS, and 22% SOS (76%), meeting regulatory requirements. The melting range of CBE fell within the CB range where peak melting temperatu..