Mangosteen Seed Fat: A Typical 1,3-Distearoyl-Sn-2-Linoleoyl-Glycerol-Rich Fat and Its Effects on Delaying Chocolate Fat Bloom
| Title: | Mangosteen Seed Fat: A Typical 1,3-Distearoyl-Sn-2-Linoleoyl-Glycerol-Rich Fat and Its Effects on Delaying Chocolate Fat Bloom |
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| Authors: | Xueying Hou, Yuhang Chen, Lai Wei, Jun Jin |
| Source: | Foods, Vol 14, Iss 4, p 557 (2025) |
| Publisher Information: | MDPI AG, 2025. |
| Publication Year: | 2025 |
| Collection: | LCC:Chemical technology |
| Subject Terms: | mangosteen seed fat, fat bloom, StLSt, compatibility, cocoa butter, Chemical technology, TP1-1185 |
| More Details: | Mangosteen seed fat (MSF), a novel tropical seed fat, predominantly comprises 1,3-distearoyl-2-linoleoyl-glycerol (StLSt) and 1,3-distearoyl-2-oleoyl-glycerol (StOSt). The fat was blended with cocoa butter (CB) in proportions of 5%, 25% and 60% in the present study, and the binary blends achieved acceptable miscibility. It was indicated that StLSt could be mixed well with the symmetrical monounsaturated triacylglycerols in CB, especially StOSt, 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POSt) and 1,3-dipalmitoyl-2-oleoyl-glycerol (POP). Although the solid fat contents of the binary blends gradually decreased with the addition of MSF, which resulted from low-melting triacylglycerols in MSF, the well-compatible fat matrix contributed to keeping their desirable melting behaviors and hardness at hot temperatures. A chocolate fat bloom test showed that replacing CB with 25–60% MSF improved fat-bloom-resistant stabilities effectively. The effective steric hindrance of StLSt crystals may improve fat compatibilities and further delay liquid–oil migration and recrystallization in chocolates during temperature fluctuations. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 14040557 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/14/4/557; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods14040557 |
| Access URL: | https://doaj.org/article/cab1c0c690724df4886c30e5316153dc |
| Accession Number: | edsdoj.b1c0c690724df4886c30e5316153dc |
| Database: | Directory of Open Access Journals |
| ISSN: | 14040557 23048158 |
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| DOI: | 10.3390/foods14040557 |
| Published in: | Foods |
| Language: | English |